Food & Wine


Let’s imagine …

… you are seated in a restaurant or even better, a bistrot. A nice one! You are lunching alone and you order yourself a little “Coupe de Champagne”, just because it’s … Wednesday. It arrives, gloriously cold, joined by the crispiest radishes with the creamiest butter. You sprinkle it with some fleur de sel, take one bite and one sip of Champagne. Heaven! Now the waiter brings the menu. So many good choices but you are leaning towards the classics. An onion soup, a confit de canard (duck confit) and to finish, a crème caramel. Could life possibly be better, at least on a Wednesday. Did I say it was raining? You enjoy looking out the window, at people running between houses glazed with rain, coats over their heads, hailing taxis. From your seat everything looks charming. Soon your choice of wine arrives. A ballon of red Bordeaux (of course), perhaps a nice St Julien. You resisted going for half a bottle, you are after all alone. The soup is so good that it reminds you, in case you have forgotten, why you love French food and when the waiter takes your bowl you wonder if you should order another glass of that delicious wine, by now precious little is left. You resist, it’s a Wednesday you remind yourself. When the confit arrives you have somehow managed to finish that first “ballon de rouge” and how could you possibly resist another, the confit is practically screaming for it. “Tout de suite” the waiter says and while you’re waiting you sample the garlic potatoes. They’re wonderful by the way. Now you go for the duck, wonderful also. A sip of water and, well, where’s that wine? Next time you catch the waiter’s eye you signal him gently and from the corner of your eye you see him whisper something in a junior waiter’s ear and nod in your direction. You feel safe, another bite, another sip of water. Still heaven but now the gods are getting impatient. That’s the last you see of the junior waiter. The phrase “does our waiter still work here” never felt more relevant. Duck is getting cold, half finished. Your mouth feels greasy, the water so very plain – no match for a meaty, fatty duck. How could things possibly go so fast from the sublime to the sensationally unsatisfying. You are itching in your seat, worried that if you take your eyes off the older waiter who seems to be making a point of turning his back at you that the glass will be gone forever. Then he leaves the room. That’s when you give up, finish your meal and try not to let the whole thing affect your mood. Finally the first waiter appears again, his grin slowly erased by your, not at all rude but somewhat firm recalling the wine from oh so long ago. At last the wine arrives but this glass never got to meet the duck, she’s long gone, firmly registered in your food history as a clear case of could have beens and also rans.

Food & Wine!





The man who loved food

You may recall a post on this blog from last December where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress, to match Bruno’s very impressive New Year’s eve menu. You may also recall that I mentioned Bruno’s belief (and mine) that good food and wine can not easily or perhaps not at all exist without each other. Grilled, juicy meat and … water, I don’t think so. Sole Meunière, drenched in sizzling butter and … water, a crime. Oysters and water, worst of all. When I have Chinese food I like to drink tea or even beer. When I have French or Italian food, wine it is. This makes sense, not only from a gastronomical point of view but also a cultural one. Blanquette de veau and red wine grew up together. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously he or she had that in mind when they cooked it. Yellow wine from the Jura region has a special relationship with Comté cheese which is also from Jura. Throw in some fresh walnuts and sparks fly. Or a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie and even a bag of crisps). Whether it’s an elaborate tasting menu with 8 different wine and food pairings, the Sunday roast or just the Monday stew, I can’t think of a meal that isn’t improved and sometimes even completely reliant on having a glass of wine to dance with. Of course I am exaggerating slightly, in fact I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on it’s own but the point I am trying to make is that it is almost always improved by the presence of good wine.






Which brings me back to Bruno Borie and the lunch we had together earlier in the summer. As I said it was my turn to come up with a menu and after his star performance in December it needed to be good. It also needed to pair really well with wine, and since he was bringing a fine selection from his own vineyards the menu needed to pair well with sensational reds. We have a lot of kale in our garden, an abundance, so I wanted to incorporate that. Bruno is fond of Madeira wine so including that would be a plus. Also, he is very fond of Asian culture and we have often wondered what wines pair best with Asian food or what Asian food pairs best with big Bordeaux. I wasn’t going to cook Chinese food but I though I might lean slightly in that direction, cook food that was flavourful, might please an Asian palate or to be exact my father. Something tasty, meaty, something delicious. I mulled over this menu for 24hrs and the night before our lunch I had finally decided. Kale tartlets (seasonal, healthy and fresh), chicken with mushrooms cooked with Madeira and a beautiful chocolate soufflé that I did for Food & Wine (the magazine) earlier in the year. I love ending a meal with chocolate, a perfect way to spend the last sips of red, one of those unbeatable pairings, red wine and dark chocolate.





For some reason I had black pig ribs in the fridge. They had caught my eye at the butcher’s (probably because someone else was buying some) and I had bought them “just in case”. I had woken up early and before getting started on my carefully planned menu I decided last minute to throw in the ribs as a bonus dish, and cook them in wine. Other than that I just prepared the ingredients, chilled the Champagne and waited for Bruno to show up so we could start cooking. He brought a selection of his wines (something for every occasion) and very soon after his sleeves were up, the leather apron was on him and he was chopping mushrooms, the other hand still clutching the Champagne. Gaïa had no school that day so she played a big part in the kitchen, “helping” out, messing things up a little but mainly being adorable in photos. Thorir pitched in and before we knew it lunch was served. A little Bordeaux white to go with the tartlets but then on to more serious business. We paired the ribs with a Bruno’s Listrac (Fourcas Dupré) which is lighter than his other wines, perfect for lunch and really worked with the ribs. Then it was onwards and upwards, Croix de Beaucaillou to start with for the chicken, then a Ducru Beaucaillou to finish it and to enjoy with the soufflé. I’m a classicist when it comes to wine I suppose, from white to red, from good to better. I’m not sure if it’s like that everywhere but in France we always save the best for last.

ps. So many of you have sent me requests and reservations for the little restaurant we are opening in August. It’s all coming together now and in a few days I will set up a special email where you can submit reservations. We are still working on the second kitchen (night and day) but it will be ready in days. I can only say I’m excited … and nervous 🙂






Crispy kale & garlic cream tartlets

(For 6 tartlets)

200 g/ 7 ounces kale
6 bacon rashers,fried and crispy (I used black Bigorre pig rashers)
5 tablespoons of crème fraîche
2 cloves garlic, minced
1 egg yolk
A pinch of nutmeg powder
230g/ 8 ounces shortcrust pastry
Salt and pepper

Rinse the kale and pat dry.

Preheat oven to 180°C/ 350°F.

Line 6 tartlet pans and prick it with a fork.

In a bowl, mix the cream and add the egg yolk, a pinch of ground nutmeg and crushed garlic. Add salt and pepper and whisk all the ingredients together.

Divide the mixture into the tartlet pans and bake for 8 minutes. Add the kale, drizzle with olive oil and cook for a further 10 minutes or until crispy and pastry is golden.
Season with salt and place a bacon rasher on each tartlet. Serve immediately.


Braised pork ribs in Bordeaux wine

(serves 6)


1.4 kg/1 (3-lb.) rib pork roast
1 (750 ml) bottle of Bordeaux wine
500 ml/ 2 cups vegetable or meat stock
2 celery stalks, finely diced
3 cloves garlic, peeled and chopped finely
1 yellow onion, peeled and finely diced
2 carrots, peeled, trimmed, and diced
1 bouquet garni (fresh rosemary, thyme, sage, parsley and a bay leaf tied together) + a few extra sprigs of rosemary to scatter on top of meat
4 tablespoons extra-virgin olive oil
Salt & freshly ground black pepper

Season the pork ribs with salt & pepper. Heat olive oil in a pan and brown the pork ribs. Add the onions, carrots, celery, garlic and herbs – continue to cook for 5 minutes.

Add the wine and stock and bring to a simmer over medium heat. At this point, lower the heat, cover and cook for about 3 to 4 hours, until meat is fork-tender.


Chicken braised in Madeira wine

(serves 6-8)

A dozen chicken legs (or a whole chicken cut in 6-8 pieces + a few extra legs to keep your table happy!)
375 ml/ 1 & 1/2 cups Madeira wine
160 ml/ 2/3 cup stock
450 g/ 1 pound mushrooms, coarsely sliced
1 onion, sliced finely
4 cloves of garlic, minced
A few branches of fresh thyme
Olive oil and unsalted butter for frying
Salt & freshly ground black pepper

For the sauce
25 g/ approx. 2 tbsp unsalted butter
25 g/ approx. 2 tbsp plain flour

Preheat your oven to 180°C/ 350F. In a large dutch oven/ cast-iron cocotte, heat the olive oil and butter and brown the chicken pieces in batches all over, set aside. Add the onions, garlic and mushrooms and continue to cook for a few minutes. Season with salt & pepper and add the thyme. Return the chicken to the pot and add the madeira wine. bring to a simmer, cover and transfer the pot to the oven. Cook for 40 to 50 minutes.

When ready, remove the chicken from the pot and place pot over a medium heat. In a small bowl, mix the flour and butter until it becomes a smooth paste, then add a few laddles of sauce from the pot to create a thick sauce. Add this sauce to the pot and whisk until the sauce has thickened.

Return the chicken to the pot and give it a gentle stir.

For the crispy kale

(On a parchment paper-lined baking tray, drizzle the sliced kale with olive oil and sprinkle with salt. Cook in a 150°C/300°F oven for about 20 minutes or until crispy.).

Serve immediately with freshly baked crispy kale


Black chocolate soufflé (recipe I wrote for Food & Wine magazine April issue 2015)
(Serves 4)

OK, I have to admit, this is the best chocolate soufflé I ever made!

6 eggs, separated
100 g/ 1/2 cup granulated sugar
2 tablespoons unsalted butter, to grease the ramekins
200 ml/ 7 ounces milk
160 g/ 6 ounces black chocolate +70% cocoa
2 tablespoons bitter unsweetened cocoa powder

Preheat the oven to 200°C/ 400°F.

Butter the ramekins and sprinkle sugar all over. Place in the freezer until needed.
Melt the chocolate over simmering hot water.
Bring the milk to a simmer, adding the cocoa powder stirring constantly with a whisk, then pour on the melted chocolate and continue to stir.
Incorporate the egg yolks to the mixture, stirring constantly.
Whisk the egg whites until stiff, adding the sugar during the process and fold in to the mixture.
Spoon into 4 individual soufflé dishes and cook in a preheated for 15 minutes or until risen. Serve immediately.

128 thoughts on “Food & Wine

  1. Hi Mimi

    I have been reading your blog for a while – I grew up half in the UK half in France – well done you on the kale and garlic tartelettes – delicious !

    1. Hi Dan, Good question, I probably should have mentioned which years in the post! The Listrac and the Croix were both 2010 and the Ducru was a 2004. Last time Bruno came here for lunch he brought a 2003 which I think is even better – let’s just say we’ve been spoilt with great wine lately 🙂

  2. Oh Mimi! The tartlets look absolutely devine! I can only do so much on my little Food Truck here in Tennessee, but our Kale Salad has always been a hit…humm, Kale tarlets with fresh strawberries or heirloom tomatoes, to offer at the Sunday Farmers Market, what do you think ? You are such an inspiration! Thanks!

    1. Bonjour Jean, love the idea of your food truck in Tennessee! I would suggest kale tartlets with heirloom tomatoes 🙂 Wish I could drop by and say hi! Happy summer, Mimi x

  3. Every time I read your posts it puts a huge smile on my face. I feel the same way about wine. Wine is like the bow on a christmas present, it completes the package of loveliness and makes it most precious. When wine accompanies a good meal, it seals in the flavor tight and emphasized. If food is like music then wine is the cadence. With your passion for quality foods and wine, I know without a doubt that your restaurant will be exquisite! Why? Because that same passion and love for what you do will seep through the ingredients. After all it is as they say, ” a way to a man’s (woman’s) heart is through his/her stomach. LOL Therefore as long as you put your heart into it(which you already do so very well), it will flourish just like everything you have done has flourished for you Mimi. It is totally normal to be nervous. its a big dream to tackle. I myself am nervous as well. This year I will be moving to San Francisco, CA (in 6 days eek!) and starting a greeting card business(I am an elementary art teacher by day ^_^). Therefore, I understand the nervousness that comes with taking risks and following dreams! But hey, what is the point of life if one cannot swim in its ocean; vast, beautiful, mysterious and infinite. No pools for me! Well……maybe except in the summer ^_^. Thank you for these sumptuous recipes. Cooking them is therapy for my soul! Also, I am dearly enjoying your cooking shows on Canal+!!!!! I am working hard to make French a fluent language of mine so it is perfect because all in all my dreams will lead me there; to France! I want to go to your workshops so bad and eat at the restaurant! Bonne Chance!!!!! I just KNOW it will be everything you dreamed it to be!

    1. Dearest Tiffany, how lovely to hear you are moving to san Francisco! I am so happy for you. SF is such a beautiful city, exciting, fresh and filled with good food. You heart must be pounding with excitement. Thank you for being ever so kind, charming and simply lovely! I’ll be thinking of you and I just know your greeting card business will be successful – you always manage to make me feel happy! Je te souhaite un bel été! Mimi x

  4. It’s my birthday, and I just got another perfect present–a new blog post from Mimi! Merci!

  5. We have been in the Medoc since late June and will be here until 22 August.
    Please let me know when you open. My wife and I wait patiently. The kids will be gone so its just the two of us. It may be hot here some days, but it hot in South Carolina everyday. We love it here!

  6. Wonderful blog post and sage advice regarding wine & food pairing! My wife and I are traveling to the Dordogne River area and also staying at Château Ormes de Pez while touring the Medoc region. (thanks to your Conde Nast travel article awhile back) We would love to secure a reservation at your new restaurant during our travels in early October. We will look forward to more details once you establish your reservation system. Best of luck in your efforts! – Gates

  7. Mimi- after reading this I long to sit at your table even more than before 🙂 we are travelling through France in the following weeks and Medoc, Bordeaux are on our way in the first week of August. This trip is all because of this blog so I really hope we will be able to taste your meals! Crossing my fingers! I’ll be emailing you soon. Hugs. Marta

    1. Oh so happy to hear this Marta! Enjoy your holiday, don’t hesitate to ask me for tips! My favorite place to eat is Lion d’or and Gamguette in le Verdon for fresh gambas with french fries! Happy summer, Mimi x

  8. I would happily sip a half bottle (or whole bottle) of Billecart Salmon Rose alone! or share!
    We certainly hope to come to Chez Mimi (hope that is the name of your restaurant!) in September…….
    Keep us posted.
    xo Stacey

  9. What a beautiful delicious meal you made for Bruno..I’m absolutely drooling. Wish I was there! Think I may had found my birthday cake in that chocolate souffle (at the end of July)!! I am glad things are going so well for you and still savouring your book and trip to Medoc is on the bucket list now!! xo

    1. You must try the recipes Mel – especially the soufflé 🙂 My little trick to have a well-risen soufflé is to butter/sugar the ramekins then put them in the freezer. Enjoy, and have a wonderful birthday! Mimi x

  10. Oh Mimi, I just went to France and came back thanks to you 🙂 Everything looks so delicious. I am so willing to try that soufflé.

    I’m travelling to Lyon at the end of next month and I can’t wait to have good French meal at a restaurant with a good wine.

    It’s amazing to witness how your blog evolved and soon you’re opening a restaurant. I wish to visit one day, but I also wish that you don’t stop writing here 🙂

    bon après-midi Mimi x


    ps. I remembered this song “Tony Bennett – The Good Life” when I was reading your post. Maybe Oddur should add to his playlist right after “La mia seranata”..or he already has this song 🙂

    1. Enjoy your trip in Lyon, it’s such a gourmand city filled with gems. And no worries, I shall always write and post on the blog, forever and ever! It’s my little baby 🙂 Happy summer, and enjoy the recipes! Mimi x

  11. I get so excited everytime I see a new post from you, I absolutely love reading about your food and wine adventures – you are an inspiration!

  12. In regards to 1st incident u relayed, u r so right Mimi dear, such are the vicissitudes of life, from heaven to hell in 50 seconds flat. But always important to keep your composure as it seems u always do:).

      1. Very good attitude Mimi, wish i could copy it sometimes, i tend to get irritated at these small things, especially when it ruins the evocation of a good meal. Looking forward to one day maybe visiting your place and your restaurant and speaking w/ u in person. Cheers y Bonne Chance!

  13. Lovely post. With regard to the tarts, I am not familiar with a “shortcrust pastry” Is this a puff pastry, a shortbread dough or some other recipe?

    1. Hi Mark, shortcrust pastry is often used for tarts, quiches and pies – it does not puff up and is often quite rich in butter (depends). Enjoy the recipes, Mimi x

  14. Comment ne pas envier Bruno qui a vécu ces moments d exception avec vous! la perspective d un restaurant est excitante, attendons les nouvelles avec impatience.
    Que dire du soufflé au chocolat? il va falloir le tenter, c est plus qu’une évidence.Merci à vous de nous offrir toujours autant de qualité et d émotion

    1. que se passe t il?? désolée Mimi mais je n ai pas écrit ce commentaire, mon véritable texte ne s est pas affiché.

  15. Amazing how your photos, writing and recipes leap off the screen as if I am there experiencing the foods, wine and atmosphere. I look forward to trying the Braised Pork and tarts!!! I learn something every time i read your post. Thank you.

  16. dear Mimi,

    Thank you so much for this post! you are brightening this grey day here in Arcachon (first one since we arrived 2 weeks ago…)
    the recipes look great and the chocolate soufflé will soon be on our table for sure! chocolate i sone of our favourite things in this family!

    Too sad that you are opening your restaurant in august, I will have gone for other wonderful summer adventures!

    And I have a confession to make , as you made one saying you don’t drive… I don’t like wine, which drives my husband crazy as we have all the finest bottles in our cellar, the same I see on your pictures and as I have been raised by 2 wine and mostly champagne lovers… Odd but I may improve! I could show you how to drive and you’ll teach me how to like wine!!
    I ‘m not sure it will be possible to meet next week. leaving Arcachon the 31st.

    Bonne chance pour le restaurant, ca va être un succès, j’en suis sure! Je t’embrasse,

    1. Thank you dear Cécile! It’s been so hectic around here, we still managed to take a bit of time off in Massignac – it was divine. Time flies so I am not sure if we’ll manage to meet, but you never know! Enjoy your holidays with your precious family! 🙂 Mimi x

      1. Next weekend my in laws arrive here so they could watch some of the kids if you find a moment untill friday 30th.
        simply email me. Xx Cécile

  17. Oh, these photographs !! They just pull me back into that magical world of your kitchen – beautiful !! I do remember the post last December of Mr Borie, that post was over the top with glorious food. My husband, Matt is going to love this one – his favorite dishes are “braised anything”. It’s been fun following you & Oddur on Instagram – thanks to your husband for getting me signed up, I also follow Thorir, and it’s become a fun habit. I’ve been looking for the first sign of your new restaurant popping up, very glad to know it’s coming soon. I should tell you that the incredible experience of being in your kitchen workshop (with Oddur’s famous wine tasting challenges) has stayed with me, even now. I just had to have an iron skillet “like Mimi’s” when I returned home, and I had to brown some duck breasts to start it off. I served them with a hefty pile of potatoes fried in duck fat – yes, duck fat, so yummy! But I must find a supplier of fragrant little branches because nothing compares to the taste of finishing the duck over fired up sarments. The wonderful table linens I picked up from Anne’s Brocante have been put to good use over and over. I love their generous proportions. I bought a little jar of piment d’espelette at Le Comptoir d’Andrea – it’s my prized spice, a little sprinkle brightens everything. And I brought home from the Bages’ Bazaar some tiny porcelain cups I use for mini desserts. Mini is the only size of desserts we’re serving these days. My mind was definitely on one track, all my souvenirs are for cooking & eating. But cooking in your kitchen was the highlight of my trip. And dining at your table was a special experience I hadn’t expected. It was wonderful, unforgettable. Anyone who might have the chance to sit at one of your restaurant tables is in for quite a treat. I know it’s only seasonal but maybe I’ll get to enjoy it some day when I return to Bordeaux. xx-Linny

    1. Linny, thank you for reviving such fond memories! We had so much fun! Seems like yesterday you were cooking away here in our kitchen… Oddur and I can’t believe how lucky we were with such a wonderful crowd. I am so happy to hear you are cooking with duck fat (yes, duck fat is good for you! 🙂 ) Will give you news regarding the restaurant, I just hope you’ll come back soon to sample the goods! 🙂 Big kiss, Mimi x

  18. What a lovely treat of a post. We will be in Bordeaux in Mid-September. Hoping so much that we can eat Chez Mimi.
    I know you recently did a magazine article with recommendations for restaurants, etc in B. Can you advise me as to how I order a copy?

    1. Hi Casey, Hurray, so happy to hear you are coming our way! I’ll ask the magazine for info, otherwise I can also take pics of the article and send via email? Whatever works for you! Hugs, Mimi x

  19. That’s so lovely Mimi. I’m glad you had a chance to cook with Bruno again and everything turned out so well. Have you got both the big guys home for summer? That must be so nice for you again. I’m in England, but Chloe told me that we have much too much kale in the garden in Vancouver, so I’ll forward her the recipe for the tartlets; it’s exactly what she would love to make. Hope your summer is coming along nicely, and, even though you’re crazy busy with the house and restaurant and projects, I do hope you get some family vacation time. Here in E it’s pretty mild, and in Van, Chloe tells me, it’s hot and sunny and definitely beach weather. But that’s ok, because it’s easier to get into the studio and do some work if the beach isn’t calling me. Big hugs till next time.

    1. Hey Veronica – hope all is well on your side. Kale is such a healthy and delicious vegetable, the more ways to enjoy, the merrier! With so much happening these days, it’s hard to get away for a long vacation, but we do mini-escapades so it’s lovely. Enjoy the summer, and the recipes. 🙂 Hugs, Mimi x

  20. I have to say, had that which you describe in the first paragraph happened to me, I would NOT be a happy woman, at all, and both waiters would be less than happy men by the time I left the restaurant ;). Ah food and wine!! The pairings of the gods. I am in no way a conoisseuse (?) of wines, let alone french wines, because, well, being portuguese it is safe to say I tend to drink national and tend to state they’re better than the rest 😉 though I am rather particular to a good bordeaux and most especially to a nice merlot. I have often wondered what wines to pair with chinese food, actually, if I were to really do it right, you know? I hardly ever drink beer, so I tend to take wine with my meals – only dinners, I never have wine for lunch – choosing from reds to whites based mostly on the ingredients, and the temperature – Portugal can be really smouldering and there are nights when all you want is a chilled glass of wine, no matter what you have for dinner. I’m a wine atheist, so sue me lol!! I found out that most wines from our Alentejo region are good to pair with whatever the food you’re having, from chinese to thai to, yes,, classic brittish food like game pies and steak and kidney pie. But I would love to really know what wines would be right for, say, a spread of dim sum!! Loved this post, so much, made me think of all the wines I would love to try!

    1. Bonsoir Miranda! I would love to know more about Portuguese wines! There’s so much to discove ron my end – these days I have to admit I am particularly fond of Bordeaux whites, like the one from Château Lynch Bages and Smith Haut Lafitte. We also have a lovely local one called Elise, very popular with our friends. Regarding Asian food, I love to pair with beer or ‘smooth’ teas, but I would say a fresh white (like the one from Lynch Bages) would be a good pairing. It’s really a matter of personal taste 🙂 Enjoy the summer, and cheers! Mimi x

      1. Mimi, if ever you have the chance to try portuguese ones, I strongly advise the ones from Cortes de Cima winery, they’re from the Alentejo region, and they do have the most delicious syrah I have ever tried!!

  21. Cher Mimi,
    Your writing is as delicious as your menu. All is a dream, thank you for the Kale recipe, our garden is a Jungle of Kale and Zucchini. Le Restaurant!!! Cannot. Can. Not. wait….. such a gift you are giving.
    Au Bientôt, j’arrive St. Yzans, 31 Julliet, avec Jeffrey, Yzans, bicycles and a big appetite for French Life… xox Linda

  22. Bonjour Mimi! Your words are so beautiful! I completely adore your writing!!! Please do not be nervous about your restaurant! It is going to be so amazing and you are going to have so much FUN introducing this new experience into your lives! Kev and I are still enamored with our experience with you all so I know the restaurant is going to be even more magical! xo, Dana

    1. You are welcome Sarah – these recipes are so tasty, and that soufflé! Oh my! What can I say! Invite lots of friends and throw a dinner party! Happy summer, Mimi x

  23. Ah, wine! The way you talk about it reminds me of scenes of the past, and of Sunday lunches where glasses of wine matching food were never missing.

    As an Italian, I think it is interesting how young people are not having wine as often as our parents did. We prefer to choose good (or excellent) wine, for special occasions. I think it is a good thing. I am fond of both Italian and French wines, and it is lovely to find the perfect match when the occasion demands it.

    Thanks for your stunning posts, Mimi!

    1. Ah, how I love Italian wines. Oddur and I are big fans, you can’t imagine how much we love discovering new wines when we visit Italy! I love how wine is part of our culture, it completes a fine meal, or even a simple one. Cheers! Mimix

      1. I wonder if the younger generation are drinking less for health concerns? I know my doctor lectures about no more than 7 glasses a week, ouch!

        Beautiful post, makes me long to return to France. . . soon!

        1. Hi Jane, I think that the younger generation today puts more emphasis on quality over quantity whether it’s food, wine or anything else. I feel the same. Cheers to that! Mimi x

  24. Mimi, may I say over and over what a lovely post you wrote…and oh my goodness the photography by Oddur and how he captured the roses (their beauty and color) simply stunning! I am celebrating happily my 38th wedding anniversary today and I am making a promise to myself that if your restaurant is open July 22 2016 I am surprising my husband with a Anniversary Dinner in Medoc! Best wishes for you, your family and all those wonderful friends and workers who are making your dream come true…❤️

    1. Thank you dear Stephanie! Happy anniversary! Wow, how beautiful it is to celebrate 38 years of marriage. Wishing you much love & happiness, and yes, a surprise celebration next year! A bientôt! Mimi x

  25. That sinking feeling of Deja vous! Meal arrives, but waiting, waiting, where’s my wine?
    July here in .au is bookended by our birthdays and is known as “the festival of Jude and JF”. Champagne, good wine and our best attempts at French cooking. We have access to Labyerie products – I’ve confited Australian duck but somehow just doesn’t match the French! Some things are meant to be left to the experts.
    Braised red cabbage, duck fat potatoes and greens are all that’s needed. To drink – Bille Carte, a good Australian Pinot and it feels like Christmas!!
    To have a neighbour like Bruno? That’s the realm of dreams……

  26. Hello Mimi
    I just had to connect. Your latest writing was exquisite…reminded me of reading M. F.K. Fisher…It was truly touching.
    Your children (the little red hair bow)… so lovely…the ambiance you create is memorable. It’s always a good food-sign to see one sitting at the table with an apron still on..

    Thank you. Looking so forward to the next time.

    Toti-Isabel (Vancouver Island)

    1. Thank you Toti! I am so touched by your kind (and encouraging) words, MFK Fisher is a personal favorite, she truly puts art in her life! As for my aprons, I live in them! I always have little hands around me, so it’s extra protection! Happy summer, Mimi x

  27. That chocolate soufflé looks and sounds absolutely amazing!

    Just to clarify, is the butter listed in the ingredients incorporated into the soufflé mixture or is it only for buttering the ramekins?

  28. Bonjour Mimi!!!!!
    Comment allez-vous?
    Je espere bien.
    I couldn’t think of anything worse than duck with water except beef with water and pork with water……..I think you can see a pattern developing here. Mimi, you needed to get up and serve yourself…..hahaha.
    It’s interesting, we all find something different to comment on when we read your blog. The thing that took my interest is the Bigorre pig rashers you use to top the kale tartlets. How good must that taste!!!
    Lovely to see the children look well and growing up so quickly. Did I see Audrey standing up… she walking Mimi?? Hoping we can catch a little time with you when we come your way in October (will email you).
    Anita xx

    1. Bonjour Anita, All is well – there’s a lot going on around here, from the second kitchen (ready end of this week… I hope), writing my book, testing lots of new recipes, having fun with the kids… and yes, Audrey May is walking and all she wants to do is place a leash around Plum, Dick or big Gertrud and walk them around! So cute! Black pig from Bigorre is so nutty and delicious, but then, any bacon is delicious, right? See you soon! Love, mimi x

  29. We will never stop visiting your blog. It’s always a treat, each post is a joy for our eyes, a culinary trip, and an exciting reading.
    The 3 recipes are exquisite (as always). You guys are a source of inspiration for us.
    Lots of greetings,
    Panos and Mirella

    1. Merci Panos & Mirella, I am so touched by your sweet words. Whenever we make something nice, I can’t wait to share with others. So happy you enjoyed this post. Merci! Mimix

  30. Good grief, Mimi!! No one writes like you. I’m short for time and I was just coming to take a look at the beautiful photos and I was sucked in by the first sentence. You have such a beautiful way with words, and food, and styling and all the good things. All your hard work is truly paying off, you are creating something amazing.

    1. Merci chère Freya! As a child, I loved sharing stories and recipes, so here I am doing the same! 🙂 So happy you enjoyed this post! Enjoy the recipes. Big hugs, Mimi x

  31. Querida Mimi, que alegrīa tener noticias tuyas, te he echado de menos. Tus recetas, siempre tan inspiradoras, las fotos sublimes y las historias,que siempre hacen sonreir….y soñar. Me gustaria tanto poder visitarte algún dīa , quien sabe los sueños a veces se hacen realidad, tus maravillosos sueños se hacen realidad dīa a dīa. Deseo todo lo mejor para ti y tu familia. Rosa.

    1. Querida Rosa – encantador para saber de usted! Pronto estaremos abiertos , ¡por fin! Espero verte algún día! Por cierto, ahora, puedes ver mis programas de televisión en Canal + ( el enlace está en mi página de facebook ) . Grandes abrazos, Mimi x

  32. So glad to see a new post from you. You must be so very busy. Gorgeous photos as usual and I can’t wait to try the soufflé. What size ramekins do you use?
    We are settling in to life in the Dordogne and trying to stay cool while working on the house. Btw: I cannot agree more with you regarding the joys of good champagne and wine.

    1. Thanks dear Nadia, Busy we are – we are fulfilling our little dream, step by step, and that is priceless. I love Dordogne – how are the renovations going on? Enjoy every step, it’s the best part! Cherish these moments! Happy summer, Mimi x

  33. Loved this post. I am going to try all the recipes this weekend.
    Thank you for sharing your recipes, photos and stories.
    Good eating to all!

  34. Beautiful! I was entranced by your introduction. I was in Seattle in April for a business trip and I stumbled upon an adorable little french restaurant. I had the time and ended up enjoying a solo, 2 hour meal that was just heavenly. Perfect baguette, duck pate’, omelette, pomme frites alongside a Rose’ and then finished with a cappuccino. With Louis Armstrong’s La Vie on Rose in the background. Your post brought back that lovely memory. This whole menu has me itching to have a dinner party. Good thing it’s nearly lunch time in CA, now I’m famished!

  35. Bonjour Mimi:)
    I love coming back to read your blog each time you post, it’s like reading a chapter of a favorite book!
    You are so right that plain water just lacks a little oomph when you pair it with a dish wih character. My favorite french dishes are the parmentier de confit de canard & saucisse de Morteau with potatoes or lentils mmmmmm … With a lovely red, it is bistro paradise for me!
    With the ateliers & restaurant coming up, you must have your hands full! I wish you the best summer !
    Ps. On monday I had dinner with Marion from my little paris and we talked about you & how lovely you are in person!
    Bisous, jasmine

    1. Hello Jasmine – you have also been a busy bee right? You are so lucky to travel around, your photos are so lovely! Yes, we had the whole team from My Little Paris over for a day – they were so sweet! So excited to do a box with them for November! Stay tuned! Bel été à toi, Mimix

  36. I always get excited when a see a Manger post in my feed! You make me appreciate food, family, and family dinner so much more. I really enjoy wine, but I have to admit I’m a novice at it. I’m not typically fond of alcohol with food. I like to drink first, then have water or tea with the food. This is probably because I have no idea how to best pair the two! One day I’ll learn.

    1. Bonjour Camille, So happy to hear you enjoy the blog, thank you! As for food and wine, it’s all a matter of personal taste, so just take your time and enjoy. I do recommend a great Bordeaux red with a juicy steak, for example. I am here if you need any wine tips! Mimi x

  37. Mimi, this lunch looks like a dream. I just watched the first of your cooking shows (Fraises!), and while I don’t speak a lick of French, I enjoyed them immensely!
    Oh and I made calves liver for the first time using your recipe, and it was divine!
    Glad to see wonderful opportunities coming your way, Mimi! Best of luck with the restaurant!


    1. Thank you dear Lisa – I am so happy to hear you enjoyed the show, and liver recipe! It’s so nice to finally share the TV shows online! Now everyoe can see! Happy summer, Mimi x

  38. Hello Mimi, I’ve been following your blog for a few years and always enjoy your stories….and of course the recipes! It’s so nice to see that you’re able to enjoy the fruits of all the labor involved in your hectic schedule. Cheers and enjoy!

  39. Hi Mimi,
    I noticed the recipe for the Black Chocolate Souffle is a bit different on the blog than in Food and Wine Magazine.. Can you clarify if the butter is to be incorporated with the chocolate in addition to greasing the ramekins and whether the recipe serves 4 or 8 ? Thanks very much. I love soufflés and can’t wait to try it.

    1. Hi Colleen,

      The butter is for the ramekins only. And depending on the size of your ramekins, it should serve 4 (I use the cast iron black Staub 10 cm ramekins). I hope this helps! Enjoy the recipe! Bon week-end, Mimix

  40. Bonjour Mimi,
    meme si je n’ecris pas tout le temps, je regarde avec enthousiasme tout ce que vous publiez, aussi instagram. Je fais presque tous les jours le clafoutis de votre libre.Genial!
    Debut de septembre je serais dans la region de Bordeaux, et j’aimerai bien venir dans votre restaurant.

  41. Hello Mimi! I have followed your blog for a long time and now I watch your wonderful show La Table de Mimi. My daughter and I love watching it together! We were admiring your lovely large mixing bowls (one is green and one is red) and I was wondering if you could possibly tell me where I could find some just like them in France?

  42. You truly are an inspiration ! Having just recently discovered your blog I’ve fallen in love again – at 73 (my wive approves).
    Here in Anacortes, WA we have an abundance of fresh salmon and delicate mussels. Maybe you could visit and show me the best way to serve these dishes.

  43. Beautiful blog post Mimi. The tartlets look delicious1 I’m thrilled that your kitchen is coming along & look forward to seeing the pictures of it. Enjoy the summer!

  44. Wednesday was my BIRTHDAY so excuse my tardiness here…….makes me MAD you did not get your VINO with your meal!Your description was MARVELOUS.I just do not know how YOU do it all…………YOU MADAME MiMi are a MARVEL.The Beauty and the FOOD which THAT HUSBAND catches so MAGICALLY.The LOVE the children have and the sense of FAMILY hops through the screen of my computer!XOXO
    Ps.Heather of LOST IN ARLES did a POST on ME for my DAY………if you have a wee moment jump there to see I was SO HONORED!!!

  45. je viens de vous connaitre sur canal+ et adore vos recettes, cuisine, je viens de découvrir le blog aussi et je vais de ce pas essayer le soufflé au chocolat,j’aime aussi la recette de macédoine fruits frais mélangé avec crème et lait concentré sucré et congelé ds nuit de coco!
    Félicitations et voudrais savoir si vous etes propriétaire d’une chambre d’hôtes?

  46. Back in May, my (French) boyfriend and I were in Cap-Ferret and went out to Bordeaux for the day. We found ourselves driving through St. Yzans around lunchtime – I was like, ooh, that’s where Mimi lives! We carried on driving, stomachs rumbling, passing shuttered cafes occasionally… We asked some construction workers if anything might be open for lunch…they suggested the small place in St. Yzans where we could get a sandwich, I can’t remember the name but it was closed. We popped into your friend’s antique shop in St. Christoly and she told us about another place by the river, which was adorable but closed and didn’t serve food anyway! We went back and forth in all directions – hilariously we must have driven past your house about five times – the dogs greeted us each time! Eventually we had to drive back to Lesparre where we’d come from and had seen a cafe, but there was no food! Yes, in desperation we ended up at the McDonalds drive-thru in Lesparre at about 3.30pm. Beaten. My first McDo’s in 20 years… The point being, is that first I am English and was too awkwardly reserved to come and say hello / possibly disturb you, but more importantly that I can totally see how important your bistrot opening will be in a wider context. Medoc is going to be grateful to you for a LONG time! x

  47. Mimi, I adore everything you post! you are very inspiring and remind me to slow down and appreciate the sights, smells, sounds and tastes (of course) of my day. I am wondering what a women like yourself eats for an everyday breakfast? I am looking for a little inspiration for myself.

    Best regards

  48. Dear Ms. Thorisson ,
    I just discovered your beautiful blog . I am
    mesmerized . Thank you , I will be attempting the tartlets and braised chicken and hope to be successful . Sincerely , Theresa in RI

  49. As always I want to move to France, when I read abouth french food, unfortualy the goods have me love a man, who after 10 days in France thinks he got anof wine for a couple of weeks.

  50. Second comment in the day, I hope I am not spamming; it is just that I have tears under my eyes by reading your blog. I am such a big lover of food and the art of French cuisine that it makes me want to applaud you and congratulate you for the great job you have done. Can’t wait for the restaurant!

  51. I love how the French culture is so intertwined with wine. I saw how deep it goes this weekend. We hosted a French exchange student over the weekend. He is 13 years old and from Paris. Wanting to expose him to American experiences, we took him to Krispy Kreme and Costco. He was so cute in Costco – in the wine section, he looked over all the wines and would occasionally pick up a bottle and sniff the bottle. So charming.

  52. Food without wine don’t exist for me. I love make menu for few days and thinking which wines i should open. Today i make crispy potatoes with parsley and olive oil. Also i’ll make hot chicken in coating and aioli. I think some red, oaked burgundy wine will be best choice 😉

  53. Silly question – what size ramekins do you use for the black chocolate souffle above? And any thoughts on what to do with fresh figs? Thanks. ciao.

  54. Oh my goodness, I just made the crispy kale and garlic cream tartlets last night and they were PHENOMENAL. That recipe is definitely going to be a regular. Thank you!

  55. Dear Mimi Thorisson,

    love your blog/posts. I just read about your puppies in the last entry from May 10th. Is there still one available? How old and what gender? We sadly lost our little Dachshound named Brunch earlier this year and my wife and I are looking for another, nice and lovely little dog. Thanks for a short notice or reply, I send our kindest regards
    Ursula & Wolfgang

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