This onion and bacon tart takes me back to my college days in Paris, when my friends and I would finish class and rush to St Germain-des-Près for drinks and a Flammekueche. Perhaps it was a 90’s kind of thing, but we loved eating this delicious Alsatian speciality. This pizza style tart topped with a mixture of crème fraîche, fromage blanc, onions and bacon strips … Continue reading Flammekueche
There is no bad weather, just bad clothes. Swedish proverb Here in Médoc, instead of taking our kids to a toy store, we take them to a ‘pépinière'(flower and plant nursery), which has become their new fairground attraction. Last April, we told our kids they could pick a small plant to take care of. Mia chose verveine (lemon verbena) for its refreshing smell, Louise chose … Continue reading The magic box
Our children are very good eaters. We like taking them to restaurants, and despite a few raised eyebrows, it’s always been a real pleasure (apart from the few times when we traumatized the staff!). It’s a priority for us to teach ‘les enfants’ good ‘food culture’ at an early age, and we find that by introducing them to a varied menu, it widens their palate … Continue reading Aux Lyonnais
At home I have this extra large cast-iron cocotte (casserole) perfect for slow cooking. I really enjoy looking at it, especially when I am writing – it’s my inspiration pot. My ‘cocotte’ has had a lot of family history, and is officially the heart of our house. One of the most delicious dishes I love to make in it is the osso bucco ‘tout nu‘ … Continue reading Osso Bucco ‘tout nu’
Whenever I cook a ratatouille, my kitchen smells like a Provençal market, filled with Mediterranean scents. Even though ratatouille is a grand classic French dish, you won’t often come across it in the restaurant menus. This is a true ‘home-cooked’ meal, to be eaten in the best traditional way, with a golden fried egg on top. I always feel invigorated when I cook this meal, … Continue reading Ratatouille
We have a big country kitchen table I have always dreamt of having – filled with an abundance of fruits, flowers, vegetables, lots of kids drawing, dogs lying under and delicious home-cooked food. I get very inspired just by looking at the table, and today, I had to do something with the beautiful apricots. I ate a very light lunch and felt like having something … Continue reading Apricot tartlets
Everybody loves good ‘comfort food’, classics such as macaroni cheese, mashed potatoes or fried noodles are high on the list. But what is the next best thing to comfort food? I call it continental holiday food. It is the kind of dish you would order when you are by the pool, from room-service, or simply in a café. The excitement of being away, in a … Continue reading Crème Vichyssoise
A big moment during the day is the ‘apéritif’ hour, an interlude between the end of an activity and the beginning of a meal. A glass of rosé wine or champagne (or anything you like), served with saucisson sec, pickles, and crunchy radishes is an important part of French food culture.
Radishes were traditionally eaten to stimulate the appetite and prepare the palate for food. These peppery pink vegetables, eaten with a sliver of butter and a pinch of fleur de sel, is one of the simple pleasures in life that make me love France so much. Whether you are in a bistrot or a three Michelin starred restaurant, you are likely to be served radishes, gougères and hopefully a glass of champagne! Continue reading “It’s radish time!”
Now that it is the month of June, the garden has really come to life. Without noticing it, a miracle has happened. Our walls are like romantic fragrant moodboards pinned with hundreds of beautiful shell pink roses. Having only lived in the country-side for less than two years, gardening has become a new passion. I am discovering flowers and plants everyday and getting a whole … Continue reading Joséphine ruffle cake
Médoc is not only famous for its fine wines but also for some of the best oysters in the world. There are about 350 oyster farmers on the Arcachon Basin producing 10,000 tonnes of oysters a year. The basin has an enclosed bay with an ideal temperature for oyster farming. Oysters are sold everywhere, from markets to any street corner, and during the autumn season, … Continue reading Days of wine and oysters
