Town & Country


Have you ever seen the look on a bunch of really surprised dogs? It’s difficult to describe, very subtle of course – dogs don’t really have so many facial expressions (except when in attack mode – the expression “to show your teeth” doesn’t come from nowhere). They gave us that befuddled look last Thursday when we turned our morning routine on its head. Dogs are creatures of habit, and so I guess is my husband. Every night he’s the last one to leave the kitchen and before he exits he puts on comforting cello suites by Bach to make the dogs understand that night has fallen. Then he rids our room of all the children that have not made it to their own beds. If we’re lucky we’ll have a little moment and then at 6 o’clock sharp (and I mean sharp) one of the dogs starts howling. That’s when my husband fumbles for whatever he was wearing the night before and ghosts out of our room (which mysteriously is full of children again). By the time he enters the kitchen the dogs are in full symphony. The rest plays out like a military operation. Team A out, then in, team B out then in etc. Well, last Thursday we had our own covert operation and sneaked up on them around 5 o’clock in the morning.




We had a train to catch, to Paris no less and when you go to Paris you want to arrive early. Especially when your favorite illustrator in the world, the one who did your logo, is co-hosting a little luncheon to celebrate her collaboration with Garance Doré. I am of course talking of Anna Bond of Rifle Paper Co. – can’t get enough of that girl. She’s as lovely as her drawings – and so is her husband. His name: James Bond – for real, although he goes by the name of Nathan (his middle name), probably to avoid confusion. It was a fleeting visit and no sooner had we arrived when it was time to think about departure. So we left the luncheon though I would have gladly spent time with Anna for a week, ran through the galerie of Véro-Dodat where they not only have the original Louboutin store but also a fine repair shop, the official one for those red-soled shoes. Fittingly I was wearing my own Louboutins (yes I swapped them for the wellies for a day, when in Paris) sometimes a girl just has to go glamorous. We had just enough time to run a few errands, have a quick ramen and pick up a few books and magazines. Then we missed the train home. (Un)fortunately there was one later train. I lived in Paris for over fifteen years but I can never get enough – and although I absolutely adore my country life I am quite fond of the fact that the people here in Médoc refer to me as “the woman from Paris”. My husband always thought this made him “the man from Paris” but once he was talking to a merchant in Lesparre and trying to explain who he was. The merchant couldn’t place him but suddenly remembered and said with an enlightened look “mais oui, you are the husband of the woman from Paris”. Oddur likes to tell this story – in nordic or anglo-saxon self-deprecating fashion.






While we were in Paris my father-in-law who had arrived the night before was holding the fort. I’ve been trying my best to cook for him and so far I think he’s been very happy. He’s been extremely helpful but perhaps slightly bemused by the household. “Monkey and snake theatre” he calls it and he’s probably right. It’s all snakes and ladders in our world and certainly no shortage of monkeys. Yesterday he got reinforcements. My mother-in-law returned to give us a hand and having cooked a few things for him I wanted to make something delicious for her that I knew she’d want. With Johanna you can never go wrong with potatoes, any kind of potatoes. So I got a big sack of local potatoes, stuffed them with a lovely meat and herb filling and tied them into pretty little parcels. I thought she might enjoy a celeriac soup that I have been making lately so that went on the menu too.  Her arrival inspired me to make something with chocolate and orange mixed together. That’s her favorite, she’s a dessert person. I chose blood oranges because they are somehow just so exciting and beautiful and all over the markets these days.




I would have loved to stay longer in town but it’s very nice to be back home, not least because of all the mimosa trees that are now approaching full bloom and can be found in almost every garden. We don’t have one ourselves and I’ve been obsessing about getting my hands on a few branches. A particularly majestic mimosa tree stands not far from where we live, at the edge of a vineyard. I’ve had my eye on it and on Saturday I just had to get out of the car and knock on the door. The owner was very impressed by my “politesse” and complained about some others who had simply cut a few branches “sans” permission. He said I could have as much as I wanted and come again whenever I wanted. You see, politeness pays off every time. Mimosas are a symbol of protection, glory and love, and who doesn’t want that! Then of course there is the unforgettable scent, it fills the house with magic. I adore this time of year, we’re coming out of the darkness and cold and one by one the trees are exploding in color – now the mimosas, then the magnolias, cherry blossom, apple, peach and plum trees.
Not everyone, of course, has the luxury of mimosas just yet. Some parts of the world are still dealing with sub-zero temperatures and snow. I’m thinking of New York. It’s all very beautiful judging from my friends on Instagram and tomorrow I’ll be right in the middle of it all. I´m off to NY for a few days to meet the editor of my book, Rica, and as a bonus she and her husband are going to cook for me (he’s a French chef, the real thing). I’m a little bit proud these days – my book, “A Kitchen in France” is now available fro pre-order online
Seeing it there makes it all feel so real and wonderful, now I just want a copy in my hands. I love books, and bookstores and one thing I keep buying are books, illustrated ones, with stories, with poems, with recipes. To have my own is a dream.
We haven’t met for a while, New York and I, there are so many places I need to visit – most of them have to do with food. On my list: The Mast brothers chocolate factory, such beautiful packaging, such lovely beards – now let’s try the chocolate. And what to wear for an excursion to the NY arctic? I’ve been trying to figure it out and then, as a total surprise I got an Icelandic wool sweater from my friends. Sometimes things just work out. I’d love to do a post about New York and let’s just say I promise you one in about 10 days time. Until next time!




Celeriac velouté
serves 4

1 celeriac (approx 500-600 g/ 1 ¼ pounds-1 1/3 pounds)
30 g/ 2 tablespoons unsalted butter
1 tablespoon olive oil
1 liter/ 1 quart milk, preferably full-cream milk
½ teaspoon ground nutmeg
1 tablespoon mustard (I use moutarde de Dijon)
A sprig of thyme, leaves picked
Coarse sea-salt & freshly ground black pepper
A pinch of piment d’espelette
A few sprigs of fresh flat parsley, leaves picked and finely chopped

Peel and dice the celeriac. In a large pot, melt the butter and olive oil. Sauté the celeriac for 4 minutes, add the thyme, nutmeg salt and pepper. Add the milk and bring to a soft simmer. Cover with a lid and leave to cook on a low to medium heat for 30 minutes, or until celeriac is tender. Blend soup with a stick blender, and add the mustard. Mix well. Serve soup with a pinch of piment d’espelette (optional), a drizzle of olive oil and sprinkle with parsley.


Potato parcels with veal and herbs with a white wine sauce
Serves 4-6

This is a beautiful way to cook potatoes, simple and so comforting. I would advise serving this dish with a big loaf of country rustic bread and old-fashioned whole grain mustard, to soak up all the delicious sauce infused with wine and all the meaty flavours. Un vrai délice!

900 g/ 2 pounds medium-sized potatoes
300 g/ 2/3 pound minced veal
150 g/ 1/3 pound Bayonne ham, finely chopped
65 g/ 2 ounces bacon (I used Noir de Bigorre black pig bacon), finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
¼ teaspoon ground nutmeg
1 egg
3 small slices stale white bread/ pain de mie (without crust), soaked in enough milk to cover)
3 tablespoons olive oil
3 tablespoons unsalted butter
120 ml/ ½ cup veal or chicken stock
80 ml/ 1/3 cup dry white wine
1 bay leaf
A handful of finely chopped fresh parsley (save some for garnishing)
2 tablespoons finely chopped fresh chives
Piment d’espelette, to garnish (optional)
Coarse sea-salt and freshly ground black pepper

Soak the bread slices in the milk. Finely chop the Bayonne ham, bacon, garlic, shallots, chives and parsley. Mix together with the minced veal in a large bowl. Add the egg, nutmeg, salt and pepper. Squeeze excess milk from bread and add to the mixture. Mix all the ingredients together with a large wooden spoon. Set aside.
Rinse potatoes and pat dry. Halve them horizontally and scoop out the flesh on both sides (see photos), enough to create a nice cavity to fill with meat. Repeat with all the potatoes.
Fill one half of potato with 1 to 2 tablespoons of the meat mixture (depending on potato size) and cover with the other half. Secure with kitchen twine.

In a large dutch oven pot, melt the butter ad olive oil on a medium heat. Cook the potatoes on both sides, until golden and browned, approximately 5 to 6 minutes. Pour the wine and leave to reduce for 2 minutes, then add the veal or chicken stock. Bring to a boil, then lower heat. Add the bay leaf, season with salt and pepper, and cover with a lid. Leave to cook for 30 minutes, until the potatoes are cooked through. Serve on a plate, cut off strings and pour the wine sauce on top. Sprinkle freshly chopped parsley and a pinch of piment d’espelette (optional).


Blood orange chocolate tartlets

Makes about 5 tartlets – 10 cm/4 inches width (leaving you with extra dough which you can store in the freezer or use to make little chocolate sablé biscuits – very popular with my kids!). The chocolate crust is rich and fills each bite with extra pleasure. Seriously.

For the crust 

210 g/ 1 & ¾ cup plain flour
100 g/ 1 cup confectioner’s sugar
25 g/ ¼ cup cocoa powder
1 teaspoon vanilla extract
120 g/ ½ cup cold unsalted butter, cut into cubes
3 egg yolks
A pinch of fine salt

In a large bowl, combine flour, cocoa powder, salt and butter. Mix well with your hands, until you get a crumbly mixture. Add the vanilla extract, sugar and egg yolks. Mix well and shape into a flat ball. Sprinkle a little flour on a large piece of parchment paper, and roll dough to a ¼ inch thick. Line the tartlets moulds and prick the base gently with a fork. Place the lined moulds in the freezer for 30 minutes.

For the filling
180 ml/ ¾ cup blood orange juice
3-4 teaspoons blood orange zest
3 tablespoons lemon juice
150 g/ ¾ cup granulated sugar
3 eggs + 1 egg yolk
80 g/ 1/3 cup unsalted butter, cut into cubes

In a large saucepan, heat all the ingredients together except the butter on a medium-heat. Mix with a wooden spoon constantly, until the mixture thickens to a curd, about 8 minutes, or until mixture coats the back of a spoon. Take off the heat, add the butter and mix well until melted. Set aside to cool.

For the meringue topping

4 large egg whites
200 g/ 1 cup caster/ fine sugar
½ teaspoon cream of tartar
A pinch of fine salt
1 teaspoon vanilla extract

Preheat oven to 180°C/ 350°C

Take the prepared lined tartlets out the freezer. Pour the blood orange curd into the shells. Bake for 25 to 30 minutes and leave to cool completely in a cool environment.
When the tartlets are completely cool, prepare the meringue topping.
Heat the grill/ broiler in the oven.
In a large glass bowl, whisk the egg whites until frothy. Add cream of tartar, salt and vanilla extract. Continue to whisk and gradually add sugar until egg whites become glossy with stiff peaks. Using a spatula, garnish the pies with the meringue topping in a circular movement. Place pies in the top part of the oven for 1-2 minutes or until meringue browns slightly on top. Check constantly as the browning can happen very fast.

141 thoughts on “Town & Country

  1. Mimi,
    I am so proud of you! It’s been wonderful being a part of this journey with you in your French kitchen, and I am thrilled to be able to have something tangible in my home, reminding me of your adventures. Bon voyage my dear friend! Have safe travels!

    1. Merci Amber you are ever so sweet – it has been a journey indeed – I feel that we’re all in this adventure together! Thanks for your kind wishes – I am nearly all packed and leaving in a few hours! Hope to emet you someday! Mimix

  2. Mimi,
    Living in one of the ‘sub-zero places with snow’, I so enjoyed the green on the trees in your wonderful photos. It gives me hope that spring is almost here! Dress warmly for New York as they are in the middle of a snow storm as we speak. Safe travels! I look forward to your inspiring words, photos, and recipes from France…one of my favorite places in the world! Keri

  3. Dearest Mimi,

    You’re exquisite! I await in anticipation, for your book to arrive! I know it will just be a treasure and full of inspiration– from the recipes & words, down to the photography by your husband.


  4. Bonjour Mimi !
    J’adore comme vous écrivais. Vous passé de un thème à une autre avec tel humour et délicatesse. J’aime beaucoup le petits histoires, l’escapade à Paris, la rencontre avec Anna Bond que j’admire beaucoup….
    Je voulais aussi vous félicité pour votre livre. Il sortira aussi en français?
    Et bien sûr j’ai salive devant votre menu. Je crois que cette fois je vais me laisse tenter par les tartelettes! orange-chocolat, c’est une mariage parfait!
    J’adore les mimosas, dimanche dernière on a vu partout au Cap Ferret!
    Bon voyage à New York!!
    Vous est très chic avec votre Louboutin 😉

    1. Merci Eva! Oui, le livre sortira en Français sûrement quelques mois plus tard, en espérant pour Noël 2014? Les tartelettes oranges-choco sont extras, surtout la pâte brisée chocolat (je n’ai pas pu résister à la pâte crue, trop bonne!). Bonne semaine Mimix

  5. You make even wellies look glamorous! So looking forward to your book and hope you have a lovely and adventurous stay in N.Y.

  6. Hi Mimi, I live in NY and you are right. It is very cold and we will get some more snow on Thursday…

    While in Canada I learned one cold weather trick which I’ve been using every winter and when I go skiing. Get dressed indoors and stay dressed for about 3-5 minutes and then go outside in the cold. Your body will overheat slightly and the winter clothes will retain the heat and keep you warm while you’re outside.

    Congratulations on you new book. Have a safe trip to New York… Can’t wait to see your post on it.


    1. Thanks for the tip Emily! I tried to pack as warmly as possible but I’m afraid I always pack too many dresses… Oddur is Icelandic so he’s just chuckling away! 🙂 So excited! Mimi x

  7. What a magical and delightful life you have! I love to be pulled right in with your stories and scrumptious meals.

    Have a wonderful time in NY…it’s always a treat there.

    I’ve been waiting for your book! What a pleasant surprise than I can order it today.

    1. Thanks so much Sarah – I know it’s a bit of a stretch to wait till October, I can only think time will fly very fast from now till fall, especially with a baby coming along! 🙂 Thanks for all your encouraging words, I am so touched! Mimi x

  8. I am really looking forward to the publication of your book, and of course, I have now pre-ordered it.
    Have a wonderful trip to NY, bring your warm sweater…it will be very cold for the next few days, but at least, the snow storm never materialized.

  9. Youhou! A book! Your book! How wonderfully exciting for you and us readers! Can’t wait until October! Félicitations, Mimi 🙂 Bon voyage à New York – looking forward to your post when you get back!

  10. Bon voyage Mimi! Wow, you’re having some wonderful adventures this year. I love coming here to read about them. I’m very curious about those potatoes, never come across them before. Keep warm lovely lady and have the most magnificent time. Can’t wait to read about it! x

  11. Oh, Mimi! First Paris, then New York! I’m so jealous! Can’t wait to hear of your delicious adventures in the Big Apple! Will Oddur be along to photograph it all for us? 🙂 Wishing you a very relaxing trip and the safest of travels! -Rebecca

  12. Love reading the story behind some of the snippets you post on instagram. Wonderful pics as always. I’m ridiculously excited about the magnolias blooming – there are buds on all the trees near us. Isn’t Paris special, and NYC!! Exciting! Have a wonderful time and look forward to reading about it! (And yes I think you sum up Parisian elegance!)

  13. Oh golly – and AMAZING to see the book! Sorry I posted this on instagram so forgot to say it here but HOORAY!!! Can’t wait till I have a copy in my hands!!

  14. Your half way to me!No time for the WEST COAST of the USA I know!Have a FABULOUS trip……….I know you will!I love the yellow branches too…..think I will pluck some from down the street!Guess I should ask first!How gorgeous to be known as the PARIS GAL!

  15. Another magnificent post, Mimi. The potato dish looks amazing and is on my must-try list as well as the blood orange tartlets while blood oranges are still available here in Canada.

  16. I just ordered your book….waiting until October will be painful, but worth it! You’ll love Mast Chocolates- it’s in Williamsburg Brooklyn, not Manhattan but it’s fantastic…get a cute T-shirt for your kids, the little crown logo is fantastic. have a safe trip, I’m in Philadelphia and it’s really cold…

    1. Thank you so much Andrea – I hope you will enjoy the book! We arrived in NYC yesterday, and here we are having a very early breakfast in our hotel room! I can’t wait to visit the Mast brothers! All the best, Mimix

  17. Bon voyage, Mimi! I have been living in New York for one fabulous year in my life – a long time ago… Wishing you a safe trip and wonderful days! I am looking forward to my copy – preordered it the day you announced it! Many greetings, Yushka

    1. Thank you Yushka! We’re having a lovely breakfast in our hotel room, getting ready for a very exciting day. I can’t tell you how touched I am by your kindness and encouragementn ever since the begining of this journey! Greetings from NYC, Mimix

  18. Safe travels Mimi! Please bring us some sunshine from Médoc…we are still freezing here in NY!

    1. Merci Kinou! Woke up at 5, having a huge breakfast in our hotel room and soaking in that NYC energy! It’s not as cold as I thought, I guess all those trips to Iceland with Oddur have turned me into a viking! Please let me know next time you come home to Médoc – would love to see you for lunch or dinner! Best,Mimi x

  19. Hello Mimi,

    What a lovely post. I truly enjoy your writing- it brings me to a quiet place and as always the pictures are perfect! Enjoy your trip to New York!

  20. Oh Mimi, how exciting. I sure wish I lived in New York. I would be at the airport to welcome you to the US. But since I live in South Carolina, all I can do is wish you safe travels and a magical time in NY. Can hardly wait to get my hands on your book. I love how you bundled the potatoes into little packages. You even make a potato something exciting!!! Bon Voyage Mimi

    1. Thank you so much Sandy! We are so excited to be in America! So much to do, so little time – I guess the best I can do is wake up extra early everyday! I hope you will cook the potatoes recipe – it’ so delicious and perfect for this weather! Best, Mimix

  21. Wonderful! I am buying the book too and can’t wait to enjoy it.
    The tree blossom pictures are fantastic and you all look so happy in Paris. The last time I was there I was 16 years old and now I have a million places I want to visit. Have you been to Maxim’s?

    1. Hi Sarah! Thank you so much for your kind words! I am so incredibly touched by everyone’s support and kindness! Yes, I have been to Maxim’s – a legendary place – I especially love the decor – it’s just out of a movie! Warm regards, Mimi x

  22. The stuffed potatoes sound fabulous.
    I will try them soon. I am also a sucker for blood oranges. My local market had Florida blood oranges and fresh tuna caught off the Carolina coast. I seared the tuna and did a pan sauce with shallots, white wine, and blood orange juice, reduced and finished with butter. Then I topped it with blood orange gremolata. Pas mal.
    Hope the Spring comes soon, Carl

    1. Bonjour from NYC Carl! I hope you will try the potatoes recipe soon – it’s such a delicious and comforting meal! That sauce makes anyone happy 🙂 Love your tuna and blood orange gremolata recipe – that tangy and sour taste is unbeatable. Merci, Mimix

  23. Hi Mimi. I love that you’re the Paris girl in the country. I’m the Canadian girl in my village in England and Robert is the, “when is your charming husband coming to Vancouver?” guy here… 🙂 I know one of these days we really are going to pick a country and settle down, but not just yet. How are you feeling? You look wonderful; like you’re breezing thru your pregnancy. I’ve already pre-ordered your book and am really looking forward to Nov. It’ll be a lovely early Christmas prezzy for me. Actually, I think I will pre-order a second one for my middle daughter Kerstie and her family. Cherry blossoms are just starting here in Van and about time too. I’m sick to death of winter. Much love. x

    1. Hi Veronica, hang in there I can feel spring coming … and maybe you don’t ever need to pick a country! You mean the “Charming ” Canadian girl in your village. I am enjoying this pregnancy and maybe it shows. I hope you will enjoy the book, I too can’t wait for the publication date, it will be a long summer. Mimi x

  24. Bonjour Mimi,
    What lovely friends you have to give you a beautiful new jumper for your journey……..and it is very beautiful too. The potatoes you’ve used for the “potato parcels” are so similar to a Tasmanian Dutch Cream, a variety that’s very popular here and now that the weather has cooled a little I’ll enjoy making those. I love how you have a pinch of piment d’espellette as an option……I’d have it on everything if I had an endless supply!!! Mimi, I’m with you……..always best to cook what the Mother-in-Law likes 🙂 Bon voyage et prendre bien soin de vous xx Anita

    1. Bonjour from NYC Anita! I am really enjoying this little escapade – so much to do, so little time! My only solution is to squeeze more hours per day and wake up extra early 🙂 Enjoy th erecipe – you are such a wonderful cook can’t wait to hear your feedback! Mimix

  25. Mimi,
    Just pre-ordered the book, how exciting.

    and if you would like to meet in the city (NY), please let me know, and I mean it! I can take you to some great shops and for lunch of course!

    1. Oh thanks Stacey – how I wish I could give you a big hug! If I have any free time in my crazy schedule I will definitely let you know – I would love to meet, at least for coffee! Let’s see how it goes, today is my first day out here! Mimix

  26. Bonjour Mimi! Have the BEST time in New York! I cannot wait to hear about your food adventures. Safe travels & I’m so very excited about your book! I’m a bit of a bookworm myself!!! 🙂 xo, Dana

  27. Wow you even make potatoes look adorable! How sweet of you to be so thoughtful with this meal for your in-laws! Bon Voyage and enjoy your meal in NY!

  28. Once again beautiful, beautiful, beautiful pictures! I love reading every word you write! You inspire me to cook and I want to jump into the pictures and manger! What is a good red wine that you recommend for everyday?

    1. Merci Leah, I’m really happy I make you want to cook – it’s so rewarding and fun. Living in Médoc, where everything is about wine, we tend to go for local wines. A lot of the really big Bordeaux are of course quite expensive so not really for everyday but we find that many of the more modestly priced wines can be very satisfying. While it would be a shame to drink a very big wine too early (you should wait 10 years at least) we have found many bargains in Médoc from the 2010 vintage. This weekend we opened a bottle of the 2010 Château Tour Haut Caussan, made by our friends (I only had a sip due to my state). I may be biased but I think you`d have a hard time finding a better wine at a lower price. You can also find many interesting bargains from the Haut Médoc appellation. Hope this helps, Mimi x

  29. What an exciting post again, so much going on! Enjoy your trip to NYC, it is cold here even for a person from Finland 🙂 They promise it’ll get warmer soon. The potatoes look so yummy and the desserts and… and all that you do with such fineness. MUST be Parisian.

  30. Mimi, I am off to Paris as you are coming to New York. Enjoy your visit. We can’t wait for your book! Try Carbone for lunch or dinner. It is fabulous! Have fun! Melissa

    1. How funny Melissa, try to go to L’ami Jean and Allard. Interestingly Carbone was on our list, seems to be exactly the kind of place I like. We will try to fit it in ,,, if we can get a table. Have fun, Mimi x

  31. Huge congratulations on the book, Mimi… I can’t wit and I know my readers will be super excited too…
    Have a fabulous time in New York… I know you will… xv

  32. Bonjour Mimi,
    I can describe your post, adventurous, beautiful and delicious. I Love Love NY, best of luck and success with you book, I preordered it from Amazon UK, and I can’t wait until it is out. The potatoes recipe and the tartlet sound and looks amazing, on my list.
    Merci Mimi xoxo
    PS my princess’s dream is to meet Anna Bond, she is an inspiration

    1. Merci Rowaida! You are too kind! We are having a wonderful time in New York every second is filled with excitement, and I am especially thrilled with everyone at Random House. 🙂 I have so many places to visit – so little time! Have a lovely week, Mimix

  33. Mimi you are a true inspiration. I wish you well with your new book which I am very excited about! Many exciting times ahead for you, you deserve them xx

  34. Bonjour Mimi!
    Quel humour, merci, j’ai bien ri! Vous avez aussi des enfants qui apparaissent mystérieusement dans votre chambre? C’est donc un phénomène universel!… Et j’aurais adoré voir l’expression de vos chiens lorsque vous avez chamboulé leur emploi du temps! Certainement scandalisés, les pauvres.
    Merci pour ce billet qui se lit comme un beau roman, bon voyage et portez-vous bien.
    PS: Le livre, enfin, je me réjouis beaucoup! Bravo pour ce délicieux rêve réalisé!

  35. Hi Mimi. I love mimosa, and that tree is simply glorious! I admire the way you manage your dogs. We have just welcomed our latest addition, an adorable little cocker pup, but he is quite the handful!

  36. I just love hearing your stories Mimi! I hope that you have a wonderful time here in NYC. We are blessed with the flower market (if you have time you should go, it is on 28th street) where I was able to pick up a large bunch of mimosas from France nonetheless! I cannot wait to receive your cookbook! félicitations:)

  37. Hi Mimi,
    I am a vegetarian, but love the idea of the potato parcels. What other types of filling would you recommend?

    I love your blog! It is a pleasure to read and helps me get through the cold and terrible winter.

    1. Thank you Claire! For the potato filling, why don’t you try a mixture of mushrooms, carrots, cabbage, parsley, tomatoes, garlic, some breadcrumbs and shallots? Best, Mimix

  38. Mimi, this post means so much to me. Years ago we had a rally big mimose tree in our garden.
    We left my favourite town Palermo to grew up our children in the german countryside. Our biggest son Mael was born premature (25 weeks) and so nice life in the south of Italy is ( i´m missing this so much) so difficult is to find good hospitals, therapies … –
    Since 5 years we are living near the northcoast and of course we haven´t any example of this kind of tree. Every spring time i´m mad about the Annick Goutal perfume “le mimose”. Have a good flight and keep care! xxx Aileen

    1. Bonjour Aileen! Mimosa trees are simply magical! I can imagine how beautiful it must have been in Palermo! I too love Mimosa perfume, when I was younger I love the one by L’artisan Parfumeur. Best, Mimi x

  39. Those potatoes just became part of the weekend menu (after installing a new kitchen faucet, of course).
    Not sure if I’m opening a can of worms here, but is there a chance that there might be autographed copies of the book?


  40. Well, these are really good news: the trip to Paris, the trip to NY (which I really hope you truly enjoy, with time to visit all those places you’ve mentioned) and the book. And the latter is major news! I’m sooooooo happy for you (and for me, of course, as follower of your blog I’m really looking fwd to have a copy of the book in my hands). Enjoy the lovely polar vortex (just joking!) and see you soon. Look fwd to reading the NY trip, it’s been ages since I was there…

  41. Hi Mimi,
    By now you are likely in New York; I hope that you enjoy it so much. It is a fabulous city but not nearly so wonderful as Paris. Oh, to be so close as to be able to visit Paris for a day.
    Your recipes sound delicious. I am a vegetarian, but I think I have come up with a substitute for the meat, and am anxious to try it.
    You are looking more beautiful as your pregnancy progresses.

  42. Wishing you happy and safe travels!! Can’t wait to have a copy of your book….. Is there any chance to get an autographed copy? Maybe just for your blog family? XX P.S. You look great!

  43. Mimi, I’m so thrilled to order your cookbook – a work of art, no doubt! Congratulations and enjoy your time in NYC. Bonnie G.

  44. I Bought it! I Bought it! I’m so excited! What a glorious book to look forward to! All the hard work you and your husband must have done in creating this. What a gift for every one of us! I adore Rifle Paper Co. as well. I admire her and hope to be as successful as she is one day with my own illustrations! Thank you for these sumptuous recipes! I cannot WAIT for your New York report! Stay warm and fabulous! My happiest and warmest congratulations Mimi ^____^

    1. I can’t be more thankful Tiffany! Really, a HUGE thank you! I have no doubt of your success – your paintings and illustrations are so beautiful, with a very unique style. Enjoying New York so far, every minute is filled with excitement! Best, Mimi x

  45. Mimi, I can’t wait to have your cookbook in my hands. I am a true follower of your blog. Whenever a new post comes in my email I tell myself, “a gift from a farm in france with recipes and stories.”

    1. Thank you Jill, I am so touched by your kind words! I am delighted you enjoy the posts, and to consider them as gifts is the sweetest thing I have heard! I hope the have enjoyed the recipes so far! Best, Mimi x

  46. Congratulations, Mimi! I want your book so badly! I know it’s probably way to early to ask as it hasn’t come out yet but is there any chance that your book will be translated into German at some point?

    Much love, Katja x

    1. Thanks so much Katja! We are all so excited about it, and it’s such a treat to be here in NYC with my editor! As soon as I have any info on foreign language publication dates, I willl certainly inform you! Best, Mimi x

  47. This is what I love best about blogging, how the world becomes such a small place when we visit other people’s blogs. Though I’ve never met Anna Bond, I live next to her wonderful grandmother who speaks so highly of her! Congratulations on your book, and I hope you have a wonderful trip to NYC…though Paris is always a favorite of mine!


  48. Mimi, me siento feliz por ti, es tan maravilloso todo lo que compartes con tus seguidores.. Comprare tu libro, pero esperare a que salga en frances, Hay posibilidad de que sea editado en castellano? Felicidades por todo lo bueno que esta pasando en tu vida .Eres una gran inspiracion para mi.

        1. Seria tan maravilloso Mimi! Tengo tantos deseos de tener tu libro .Espero con impaciencia tu nueva entrada,. Un gran abrazo.

  49. What a great moment in your life! I am glad he enjoys your stay in NY, a city so exciting. Mimi, A big hug.

  50. I hope your trip to NYC has been fun – I can’t imagine it’s been anything less than exciting with the publication of your book! Oh, am I looking forward to this one! Thank you for posting a beautiful way to use the glorious blood oranges that just showed up in my market, great idea with chocolate pastry. As always, an entirely charming post. Enjoy, Mimi, and send us the highlights from your trip.

    1. Thanks so much Linny! I have been settling back into my country life – so much catching up to do, but the most fun part is preparing our next post on our recent NY trip! It was such an excting trip, especially meeting my wonderful editor and seeing the book’s manuscript! Enjoy the recipes, that chocolate pastry is divine 🙂 Till later! Mimi x

  51. Felicidades Mimi! You should feel wonderful, what a thrill to see that what you love take form. Have a “Mimosa” time in NY. Thank you for the charming post. The potatoes and the blood orange tartlets are a must try. Be well-

  52. As a resident of New York State, I recommend a small excursion upstate if you have the time (not that there isn’t enough to do in NYC).
    A quick thank you for this inspirational blog, and I cannot wait for your book!

    – Sophie

    1. Thanks Sophie! How I wish we had more time to do everything… I can only wait for our next trip, most likely in the late fall. NYC was so exciting, so much to do in very little time – but I think we managed to squeeze in some great moments. I loved meeting the great team at Clarkson Potter, especially my lovely editor. We promised our kids a big US trip, so an excursion upstate is a must! 🙂 Best, Mimi x

  53. Mimi

    Enjoy your visit to our wonderful Big Apple! It has been unseasonably cold so you will need the sweater! today was this first day over 45F so maybe you will be able to stroll! Looking forward to seeing your post, we hope you get to the Lower East Side many great eateries here (one named Gaia is great –just like your daughter’s name! A hidden jewel>

    1. A bit of a belated reply but I just wante dto thank you for your recommendation! I wish I had more time to try all these fab new places, but I am certainly saving them for my next trip! Mimi x

  54. So, the potatoes were a huge success. Tasty and fun to eat. Fun to make.

    I used a pear coring tool to scoop out the potatoes, and it worked perfectly and quickly.

    I suspect that Bayonne ham is on the lightly salted side, because the meat patties that I fried from the leftover filling was a bit too salty. Worked well in the potatoes, though.

    Thanks again for the recipe, Mimi. And please thank Oddur for the pictures.

    1. In case it wasn’t clear, I did NOT use Bayonne ham, as it’s not readily available here.

      AND, the above should have read “…the meat patties that I fried from the leftover filling WERE a bit too salty.”.

      1. Glad to hear you enjoyed the potatoes! Yes, all cured ham are a bit salty, so take good care when seasoning. Bon week-end Joachim, Mimi x ps: working on new recipes and photos with my husband all inspired from the recent NYC trip! A bientôt 🙂

  55. I have tried several of your recipes and enjoyed them with my husband here in Switzerland, and would like to say that it is a great thing having the recipes in English but in ml and grams, as cooking from recipes in French for me is still not as comfortable, and not having to convert oz and cups and having the ingredients you use easily at hand is very nice!

    Thank you and look forward to your post on NYC… I miss it, but love it here too 🙂

  56. Mmmmm… I’m enjoying the Celeriac Veloute for lunch as I type. I always knew there was hidden glory in in those big bumply roots.

  57. I’ve been a silent reader for quite some time now and have fallen in love with your amazing gourmet recipes as well as your way of life. I’ve always wondered, though, where are your floral dinner and tea sets from and where can I get some? They are simply gorgeous! Amy

    1. Bonjour Amy! Thanks so much for your kind words! The floral dinner set is from an antique/Brocantes store in St Christoly, called Coté Gironde – these plates came from a château in near Pauillac, and here’s the label ‘TK Thun Czechoslovakia’, porcelaine fine de bohême. They are so pretty and we have a 24 piece set, perfect for a big family! For the floral tea sets (which are not on this post), some of them are from my Christian Dior collection, others are from antique/ brocante stores. Bon week-end, Mimi x

      1. Thank you for being so incredibly specific and helpful! Time to start searching for a set to fall in love with and call my own!
        Much love and thanks from Southern California,

  58. Chère Mimi, j’ai testé ce soir votre recette Potato parcels with veal and herbs with a white wine sauce

    Un délice! merci de la part de tout le monde ici, nous avons passé un délicieux moment à nous régaler!

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