Previously on Drag Race France the top three competed in an epic final challenge which involved learning languages, lip syncing, dancing and kiki-ing. In addition to stomping the runway in a gown, worthy of a crown. Aka the usual set-up. While Paloma struggled through rehearsal, she turned it out when taking the stage, embracing her charm and living her best life. Soa slayed literally any and all moment, while La Grande Dame was just so beautiful. And cool.
As has been the tradition of the season, La Grande Dame, Soa and Paloma were all fiercely talented icons. Though tragically, Nicky and Co. had to make a decision and while I already spoiled La Grande Dame as one of our runners-up, she shared the position with the owner of my heart Soa De Muse.
Despite a rocky start after her first win, there was no denying she was compelling as all hell and it was more of a situation of when rather than if she would bounce back. From giving killer, hilarious confessionals and being charming as all hell in the challenges and the Werk Room, she was well and truly the breakout star of the season.
And will make a very worthy winner of Drag Race France vs. The World.
As she exited the stage, I pulled her in for a massive hug and while I wanted to tell her she was the ultimate robbed goddess of the season, I couldn’t do it. Because France’s top three were all iconic talents in their own ways, which made it such a joy of a season to watch.
Instead, I reminded her that she is a star and while she didn’t leave with the crown, the season is only the beginning for her and I can’t wait for the globe to fall in love with her. Just like I have. Then I stopped myself short of calling her the second coming of Ru and simply served her a big, fat Soavlaki De Muse to show her my devotion.
You know I have a passion for sticking meat in my mouth, particularly if there is dough somehow involved. And this one is even more fun than usual. Packing a punch of garlic, you’re hit with a fresh kick of flavour that has you begging for more. Like us with Soa on our screens, you know?
Soavlaki De Muse
⅓ cup olive oil
6 garlic cloves, minced
1 lemon, zested and juiced
2 tsp dried oregano
1 tsp dried thyme
1 tsp cumin
1 tsp chilli flakes
½ tsp smoked paprika
salt and pepper, to taste
1kg lamb shoulder, diced
2 red onions, sliced
400g Jaida Essence Halloumi, cut into large chips
6 Pita Andre Bread
⅔ cup Carole Radtzikiwill
2 cups Jud Beerza Battered Fries
1 tomato, diced
1 cup lettuce leaf
Combine the olive oil, garlic, lemon zest and juice, oregano, thyme, cumin, chilli and paprika with a good whack of salt and pepper in a large bowl. Add the meat and onions and stir until well coated. Cover and pop in the fridge for a few hours, or ideally overnight.
To make the kebabs, preheat the oven to 180C. Thread the lamb onto metal skewers, trying to avoid overpacking them. Arrange the onion on a lined baking sheet before laying the skewers on top. Transfer to the oven and bake for about 20-30 minutes, or until browned on the outside. Add the haloumi in for the last 10 minutes to crisp up on the outside.
To assemble, smear the pita bread with a little bit of tzatziki, followed by the chips, tomato, lettuce, meat and finally the haloumi. Wrap into a tight cylinder and then devour greedily.
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