Before summer came and went, or more precisely before August came and went there was talk in the little village of a restaurant about to open in the big house in the center of town. Nobody really knew what it would be like or if it was even true, the annoying little dogs that were guarding the gates certainly didn’t seem very inviting. There was no sign over the door saying restaurant or bistrot or even table d’hotes. No backdoor deliveries, no menu on the side of the house. From time to time the habitants of St Yzans would catch a glimpse of that Russian guy working in the only room of the house that touches the street, the one that used to be Madame Ladra’s washroom. One day an old man saw them summon the crew doing demolition work across the street to help them carry a very heavy old butcher’s table into the former washroom and after that another table with eight legs. That one, a young boy remarked, they had put in the big dining room that opens up into the garden. Mainly the villagers just didn’t really think about it or care. Whatever it was it wasn’t going to affect their lives much. And it certainly wouldn’t be worse than those damn dogs.

Then people started coming to the big house, sometimes at lunchtime, sometimes for dinner. They were usually very smartly dressed (some of them too smartly was the general opinion in the town), seemed to have come from afar and they always stayed for hours. Hours! An old lady who has lived in the village all her life even commented. « They must be coming for both lunch and dinner », then she shook her head, not in disapproval but more as to imply that this was all very much out of the local norm. Due to the very unusual acoustics in the crossroads right in front of the house, music could be heard into the streets, even when it was just in the most polite and gentle form of Chet Baker or Billie Holiday. One night they seemed to be hosting a private dinner and everybody sang Happy Birthday. That’s when the local buffoon had enough and made his tri-annual call to the police who ended up reprimanding him more than those at the root of the singing. It should be noted that the other two times he has called the boys in blue in the past year it was because, firstly a pair of 10-year-old boys threatened to shoot him with a stick and secondly because he needed the phone number of a very good exorcist and thought the police might have it.

Other than that, as far as anyone could tell, nothing interesting happened in August and by early September the restaurant that never really was, seemed to wind down as quietly as it had begun. One day the nicely dressed people stopped arriving as suddenly as they had started. In the eyes of the village it was as if the restaurant had never been.

It was all very … St Yzans style.





Yes August came and went without as much as a blog post. I think it’s the first time I’ve ever let a calendar month pass by without posting anything. But I won’t make it a habit. The blog may have been quiet, the house may have looked quiet from the outside (well apart from all that birthday singing). Inside things were anything but. I guess the best way to describe it would to say that No 1 rue de Loudenne was like a volcano before it erupts. Nobody notices anything from the outside but all of a sudden the animals start running away. Never have I seen so many dirty dishes, such clammer of silverware. Did you know that the average person in our restaurant used 6 – 7 glasses (none of which goes into the dishwasher) and sometimes much more especially when my husband made them try various wines in differently shaped glasses. Tablecloths were drying on the roof minutes before they were supposed to be used, Miles, the NYC “dude” who assisted me in the kitchen only arrived at midnight on opening night. April, my friend and head waiter disappeared to Barcelona when things heated up (she came back though – thanks girlfriend). My editor Rica took orders, waited tables and organized the place to a fault two days in a row (in impeccable style I might add) while her French chef husband guest starred in the kitchen. Matt, our soon to be next door neighbor, man about town and style editor in NYC did a Negroni night. Some people brought dogs, many brought their kids and one couple even brought a baby bed (not a crib – a BED). I could give you statistics, like bottles of Champagne emptied, duck legs eaten, meringues baked. But instead I’m going to give you the one statistic that means the most to me.

Out of all the guests that came to our restaurant about half asked to come again, even if that meant, in some cases, driving for an hour or much more. Almost every service had a repeat client and there were many more that we simply couldn’t accomodate.
To all of you, thanks for coming, we enjoyed every minute and we’ll be happy to see you all again … someday. Whatever happens this little pop-up restaurant that we poured our hearts into will live forever in our hearts and in the book I am currently finishing.






In the midst of all this excitement we somehow managed to find time and escape St Yzans, albeit only down the road to a nearby Château where we found lodgings for all the wonderful people working with us. Allegra, the assistant I couldn’t live without and of course April and Miles, the odd couple whose cohabitation of a sparsely decorated flat could have made for a reality show that would make any good producer cry.
It was just a little picnic, a break in the middle of everything and there isn’t so much to say about it other than perhaps we needed to get out of the house for a few hours.
Summer means a lot of things to me, peaches and plums, and plum tomatoes. Trips to the beach, sunbathing on the roof, cold rosé and hot summer nights. But I always have one eye on autumn, the mushrooms and pumpkins, apples and pears and those irresistible fall colors. I do, however, always forget that in-between stage, the one that has no other name than late summer or early autumn (although it is neither). It’s the season of the fig. It’s still warm but not quite as warm, sometimes it’s a little windy but not in a bad way, it’s more like a gentle breeze on a movie set that serves no other purpose than to rearrange the clouds so they look better in photos. We still have most of the summer fruits, we are still tanned, we’re already getting a sneak peek or autumn’s offerings.

Right now may be the best time of the year.

ps: We still have a few places available here and there for the fall workshops. This is due to people either cancelling or asking me to transfer their booking to 2016 due to personal circumstances.

Right now we have spots available in the October 4-day workshop, the November 3 and 4-day workshops and the December workshop. These are only very few places so if you are interested I encourage you to act fast 🙂

Here is a link to the post on this blog explaining the workshops.

Looking forward to hearing from you!


Garlic and shallots deviled eggs
(for 10-12 eggs)

10-12 hard-boiled eggs, peeled
2 shallots, minced
1 clove garlic, minced
80 ml/ 1/3 cup mayonnaise
1 tablespoon crème fraîche
A dash of piment d’Espellette
A few sprigs of fresh chives, finely chopped
Salt & freshly ground black pepper

When the eggs have cooled, cut each egg in half and scoop out the yolk. Place the hard yolks in a bowl and mash them. Set aside. Add the mayonnaise, crème fraîche, salt and pepper. Mix well until all the ingredients are combined and creamy.

Heat olive oil in a small pan and cook the minced garlic and shallots on a medium heat for 2 minutes. Set aside until cool and add to egg mixture.

Spoon the filling into each halved egg white (you can also use a pastry bag if you wish). Sprinkle each halved egg with piment d’Espellette and fresh chives.


Chorizo and black olives cake

250 g/ 2 cups plain flour, sifted
1 teaspoon baking powder
1 pinch of salt
3 eggs
90 ml/ 6 tablespoons olive oil
4 tablespoons crème fraîche
150g/ 1 cup chorizo sausage, diced
100 g/ 2/3 cup pitted black olives
150 g/ 3/4 cup Comté cheese, diced
2 tablespoons sun-dried tomatoes, chopped coarsely
1 tablespoon chopped oregano leaves

Preheat oven to 180°C/ 350°F.

In a large bowl, mix sifted flour, salt and baking powder. Break the eggs and place them in the center, pour the olive oil and mix well. Gradually add the crème fraîche, chorizo, olives, cheese, herbs and chopped sun-dried tomatoes.

Pour the batter in a large buttered loaf pan.

Bake 45 min at 180 ° C/ 350°F until golden and cooked through.


Honey and orange blossom water fresh fig tart

230 g/ 8 ounces puff pastry
10 fresh figs, quartered
80 ml/ 1/3 cup mascarpone cream
250 ml/ 1 cup heavy cream
1 vanilla pod, split lengthwise and seeds scraped
5 tablespoons orange blossom water
4-5 tablespoons honey + extra to drizzle
40 g/ 1/4 cup slivered almonds, slightly roasted

Roll out the pastry in a rectangular shape and fold the borders. Place on a parchment paper covered baking tray. Prick the pastry with a fork.
Place a piece of parchment paper and cover with baking beans. Blind bake for 15 minutes until pastry is golden and puffy. Leave to cool.

In a large mixing bowl, combine the mascarpone cream, heavy cream, vanilla beans and honey. When the mixture starts to thickens, add the orange blossom water. Whisk until the cream is thick and dense, as well as easy to spread.

When the pastry is cool, spread the cream all over and arrange the quartered figs. Scatter the roasted slivered almonds and drizzle honey all over.

124 thoughts on “LE PIQUE-NIQUE – A COMIC RELIEF

  1. My gosh dear Mimi, Perhaps in a future blog post you might share with us your svelte secrets. We Americans know our french sisters eat a diet of full fat and wine and enjoy every (selective and restrained) morsel but you seem to be able to take it even a step further. Do share some of the ways you keep fit after another baby and surrounded by delectable foods. Lovely post!

  2. Bonjour Mimi I enjoy your blog so much. The recipes are beautiful to look atand delicious beyond words. I love your ballet slippers and feel silly asking you what brand they are. My mother and I admired them in your cookbook and in your blog. Thank you. Merci!

    1. Thank you Victoria! I lie in my ballet flats. A lot of them are from Hirica and Repetto, but lately I am in love with Porselli and Josefinas. The ones in this post are my absolute favorite ( a deep Bordeaux red) from Porselli. Mimi x

  3. Hi Mimi! So glad to see if you have updated! I’m now about to switch off the lights to go to bed but couldn’t help reading through this beautiful post – both in writing and in images conjured in my mind.
    Your pop-up restaurant must have been an absolute blast! I’ve enjoyed following along 🙂 one day we will go to Médoc!!
    Goodnight now & bravo for this intense August month’!! Bisous, Jasmine

    1. Bonjour Jasmine,
      Lovely to hear from you! Hope you had a lovely summer! So happy to be back here on the blog. The pop-up was a lot of fun and a memorable experience! A bientôt, Mimi x

  4. Love the new post! And it’s so nice to hear that you have an assistant. I confess to being confused how one could take care of so many children, a home and a cookbook while running a little restaurant 🙂

    I try to cook homemade food with just a 4yr old and 2yr old and become overwhelmed!

  5. Oh Mimi, we just returned from France yesterday. We stayed near a small town in the Bordeaux region, Sauvaterre. We spent some time with a guide in the Medoc region. We tried for a month before leaving to get a reservation in your pop up. Our agent from Trufflepig, Simon, also called and wrote. But, sadly, there was no room for us. We experienced fabulous food everywhere during our stay, but I am so sad not to have met you and sat at your table. Ahh, maybe next time…

    1. Hi Sally – I am sorry to hear you didn’t make it to our pop-up… we were fully-booked and it was so hard to say no to reservations! 🙁 But we will certainly organise another pop-up! I hope to see you soon. Mimi x

  6. Bonjour Mimi! This sounds like a dreamy summer full of amazing food and company. I wish I could have flown over…maybe someday!
    I adore your cookbook and blog and cannot wait for more!

  7. Bonjour Mimi!!!
    Firstly, I have to say that Oddur’s photos for this post are lovely. There’s a different light about them…..maybe it’s just the light of Summer and the happiness of the occasion.
    How lucky were those guests who got to dine at Chez Mimi, some twice…… and we’re only weeks away from leaving for our France/England holiday now.
    Mimi, one thing I have done and that is I’ve booked a table at La Tupina on your recommendation……..can’t wait.
    A new book am I’m still cooking my way through your first!! At our B and B we have a very large wood box that double as a book shelf. I think your book is the most thumbed through by our guests. Even the man who installed our blinds asked where he could get a copy!!!
    Your recipes here reflect all that’s wonderful about the end of summer, the end of a season.
    With every good wish
    Anita xx

    1. Bonjour Anita, so excited about your upcoming trip to France. And thank you for such kind words regarding the book, it always makes my day 🙂 I hope to see you during your trip, let’s try and make it happen! Mimi x

      1. That would be just lovely Mimi, perfect in fact xx.
        Will resend you an email that I posted a few weeks ago with some dates on it.
        2 and a bit weeks till we leave……….not that I’m checking the calendar.
        Anita xx

  8. Bonsoir Mimi,
    les photos sont belles, les recettes aussi, les pensées sur le restaurant étaient un peu les miennes quand j’étais chez vous a diner vendredi dernier.
    Le soir était un pur plaisir. Et vous êtes inspirante et en même temps elegante et chaleureuse.J’y pense encore beaucoup.Ca me donne le courage pas de faire pareille , mais de réaliser mes propres idees de la table et de cuisine.
    Merci encore, aussi a votre mari et a tous les autres. Isolde

  9. We knew you’d emerge after August! I did enjoy your description of the mystery you set for the neighbours. Thanks for more recipes, always a treat for the tastebuds. Sadly, the fig tart will have to wait until February here, but eggs – as the saying goes “if you have an egg, you have a meal”. Fabulous photos as usual Oddur. .

  10. Which type of Chorizo are you using? Is it Spanish Chorizo (an aged, hard, dried sausage), or Mexican Chorizo (a fresh, soft, loose sausage which can be made from ground pork at home overnight)? These are so very different and it seems everybody is aware of only one type or the other.

  11. Beautiful!! What a sweet loving picnic and it sounds like you had a great summer and the restaurant got off to a great start.
    The recipes look divine, will be trying them out soon.

  12. Excitement, Exhilaration and Exhaustion: The best of life experiences seem to have a swirling mix of all three! Congratulations on your August success. Please let us know if a pique-nique might “pop-up” in early October when my wife Gail and I visit the Medoc region. All best to you, your family and devoted colleagues.
    Gates – xx

  13. Hello Mimi, quelle joie de te retrouver dans un nouveau post. Ton été a été véritablement ensoleillé et joyeux. Je te souhaite ainsi qu’à toute ta belle tribu une jolie rentrée avec la douceur du mois de septembre. J’espère vous revoir très bientôt et vous embrasse affectueusement
    anne marie

  14. I discovered your show on canal+ last week. It was love at first sight! I love your blog as well, I tried the scones! Un délice!!! Your new post could be a page from a novel … But there is one thing, I can’t help myself wondering…Where is the belly… Well, the baby? Girl? Boy?
    Wish you all the best!

  15. Mimi, I’m not quite sure where you get all your energy!!
    I’ve been following your posts for a while, and I always love the anticipation and excitement in your writing for the season to come! I love Summer, but I really love Fall!
    We hope to see your lovely place next
    summer. Best wishes.

  16. I’ve been waiting to hear about the pop up! And I sure hope it surfaces again because I’ve told my husband that our next vacation needs to be in Medoc 😉 Congrats on everything MImi! -Addie

  17. I am definitely not surprised that people want to come back to visit!!! Kev and I are STILL talking about our experience to our friends!!! Haha I’m sure we get on their nerves! 🙂 I’m beyond thrilled for you! I’m so inspired! And look at little Audrey May!!! She’s growing so much! xo, Dana

      1. Oh YES! We will definitely be back next year if we are so lucky to get spots in one of the workshops!!! This time Kev is going to cook as well! 🙂 We definitely miss you guys too! xo, Dana

  18. Oh, off to a fabulous start! Well done Mimi, (and gang). I’m looking forward to the time I can come by to visit. Someday. Summer went by really quickly, didn’t it? Ours in England did as well. I guess your big kids are back for the school year and away from St Yzans now and some of your little ones back in school. Maybe that’ll give you a little free time to finish your second book. Very looking forward to it and still loving the first one. X

    1. Hello dear Veronica. I totally agree, summer went by in a blast, can’t believe it! Luckily, I am taking a little time off, just 1 week, but it will be worth it! Hope all is well. Mimi x

  19. Happy September Mimi, my favorite month.
    Here in NJ and NY, the produce is the best of the year! We have figs on our trees and plenty of tomatoes in our garden……..and deviled eggs are delicious anytime of year!


  20. Bonne rentrée à vous tous ! Quel tourbillon ce mois d août à St Yzans et toujours ces mots si bien choisis, on arrive aisément à imaginer cette ambiance incroyable. J’ attends le nouveau livre avec hâte et en attendant je continue de mettre en pratique les recettes du 1er et oh joie j ai découvert que je pouvais accéder aux émissions de canal+ même depuis Washington :), c est devenu notre moment avec ma grande qui adore cuisiner, quand les petits sont couchés, on regarde les desserts de Mimi ! Bonne reprise. Et encore merci pour toutes ces recettes. Céline

  21. Congrats with your new rest. My cousin and I plan to visit next summer and explore around France, do we need to make a booking to eat at your resto? Where do we make the booking? Thank you.

    1. Hello Angel, Thank you for all your kind wishes! So happy to hear you will visit France. As soon as we set new dates, we will publish them on the blog as well as a contact email. Hope to meet you someday! Mimi x

  22. HOORAY YOU DID IT MIMI! There is nothing more revitalizing than a dream realized! Better yet, this is a beautiful memory you and your family will always cherish, laugh at, experience when looking back. Now that it is over , time to relax in a different way and bask in your achievement, I can’t think of a better way to celebrate than to toast the coming of Autumn. Living in California, I can now appreciate the deep wines and fresh apples, the crisp leaves and the gentle breeze. Autumn is a time of reflection and a harvest of brand new beautiful ideas in rich and varying colors. We are all looking forward to the next season with you Mimi. Thank you for these beautiful recipes ( those eggs ! YUM,) and ICANT WAIT to be one of the FIRST to buy your new book! Thank you for sharing your beautiful life. Life is beautiful. Despite the craziness. LOL



  23. It’s lunchtime here in Seoul… what a great lunchtime treat to read – it’s a nice break in the rhythm of the day. Please know that we (your readers) never hold it against you to take a break from blogging if life necessitates it! We know you are busy and don’t hold it against you because when you do put up a post…it’s like going on a little vacation! Thanks! And also thanks for sharing where you got your shoes in the comments here. I’ve been thinking about getting a pair of ballet flats and want something that’ll hold up to the wear and tear of walking miles every day.

  24. Bonjour Mimi, reading your blog every time is just like enjoying colorful life, thanks for posting so wonderful blogs and recettes!

  25. Hi Mimi,

    I really miss reading ‘Manger’ blog post!
    Have been waiting since your last writing. The pop-up restaurant must be a great experience for you and your family. Such a wonderful post! Love the way you write ~

    Have a good day !

    1. Hi Sye Ling – the pop-up was such an amazing experience! I was so touched to meet people from all over, coming to our tiny little village.I hope you’ll come and visit too! Mimi x

  26. Chère Mimi,
    Quel beau post ensoleillé à la fin d’un été de rêve! et quelle inspiration pour un pique nique!
    Je regrette vraiment de ne pas avoir pu venir gouter ta cuisine à SaintYzans, et j’espère que tu ouvriras quelques jours en octobre (pour les champignons…)
    Bravo pour tout ce travail accompli dans la joie et le professionnalisme
    je me réjouis d’accueillir April aujourd’hui. Et félicitations à Oddur pour ses photos magiques qui donnent vie à des mots et tes recettes.
    Bonne rentrée à tous les enfants. Bises Cécile

  27. Hi Mimi, I would love to try the black olive cake but as a vegetarian, am thinking of leaving out the chorizo. Do you have any suggestions (fish perhaps) what to replace it with? Thanks x

  28. Post sublime comme cet instant passé chez vous cet été autour d’un déjeuner
    J’attends avec impatience un nouveau pique-nique à St-Yzans
    Bises à vous tous

  29. Hello Mimi!
    Congratulations, on all of your hard work and vision.
    A new season upon on us, and you leave us with the lovely memory of the sounds and taste of August.
    I am looking forward to trying that yummy sounding bread with the tasty morsels of Chorizo, que sabroso!!
    I am happy to hear that your “pop up” was enjoyed by those who were fortunate enough to get through the gates and gave St. Yzans something to talk about at the market.
    Thank you Oddur for capturing the calm after the storm.
    All the best,

  30. Des pique-niques comme celle-ci, j’en rêve ! C’est tellement chic!
    La tarte aux figues pareil délicieuse.
    Je trouve qu’Audrey a grandit beaucoup, elle si mignonne.
    J’attends avec impatiente les nouvelles dates pour visiter 1 rue de Loudenne…
    En attendant, je vous souhaite une belle rentrée! Bisous

  31. I have never commented on your blog, but now I really must. I didn’t realize I missed your blog soooo much!
    Thank you for this glimpse of your summer country life. The photos are amazing and they make me miss the summer… Here, in Poland, the weather went really bad, like the autumn was saying “Knock, knock, I’m here!” So please, post more often now, simply because I love your photos as well 🙂
    I’m glad your pop-up restaurant was a success.

    1. Thank you my dear! I am so happy you dropped by to say hi! By the way, did you know that ‘A kitchen in France’ is coming out in Polish very soon? How exciting (since I have Polish roots too)! Wishing you a lovely September, enjoy the recipes. Mimi x

      1. I know! I found out about it recently and I instantly sent a link to my husband, saying ‘If you don’t know what to buy me for Christmas – here you are’ 🙂 I can’t wait to hold yur book in my hands.

  32. oooooohhhhhh deviled eggs!!! I need to make them, soon. I never do and they’re one of my fave things to eat in the whole world, which is a wonder, as I am NOT an egg person. That chorizo and olive cake reminds me of a bread my husband makes that has me salivating at the mere thought of it, so here’s another one for me to try!!

  33. Mimi, such hilarious tales from St Yzans! I’m happy to see you & your family managed to take a breather, and you found some time, somehow, to tell us your latest stories. I’m definitely having your Deviled Eggs for lunch today – love your recipe & I use piment d’Espellette on nearly everything! I don’t know how you manage the frustration of changing bookings for your workshops, or the frantic aspects of running marathon dinners at a pop up. But it doesn’t show in your beautiful face. It’s fun following you on Instagram – Oddur’s photos are always wonderful and it’s fun to see what you’re up to in between blog posts. Lots of love to you – xx

  34. Hi Mimi, I hope you have a chance for some rest. I made the vegetable tian before work this morning with the eggplants and zuc. Looking forward to more veggie recipes in the new book. Happy Fig Season.

  35. J’adore … ce petit un roman écrit avec humour et délicatesse, j’ai surtout envie de venir faire un tour dans ce petit village devenu soudain le refuge de personnes très étonnantes !!! hâte de réaliser ces recettes. Merci de m’enchanter autant !

      1. Thank you! I live in Eguilles, but some friends want to come from Texas so we can attend a workshop together! A bientot!

  36. Out of all of the wonderful posts I’ve enjoyed from you in the past 2-3 years I’ve been following you, this is my favorite. And anytime you’d like to give meringue statistics, I’m sure we’d all enjoy hearing about them! Congratulations on your newest endeavor!

  37. Oh, Mimi…And the Fairy Tale continues…It sounds like “1 rue de Loudenne” was c’est vraiment Magnifique…What a wonderful and rare experience for those so lucky to have enjoyed the hospitality of Mimi and friends…You have been a source of inspiration to me…How you continue to confidently embrace your individual sense of ADVENTURE has taught me that DREAMS can be as much about self-discovery and self-expression as understanding that life is really a blank canvas …and there are “no limits” to what one can achieve…Thank you for your continued GRACE and being the “fairy god mother” to those of us who enjoy cooking, anything French, beautiful photography (thank you Oddur), warm, authentic, and delightful stories…❤️Stephanie

  38. I await with pleasure to read your blog and see the new recipes every month. Just wanted to thank you for the most memorable trip I had with my daughter at your cooking class in Medoc. The cooking was amazing and so much fun. You picked recipes that we all can easily make at home and I certainly did for my card night lady friends. The endive tarts were a great hit and so was the Chou farcical and duck confit par entire, now you have more followers and we can’t wait for your new cookbook! Again thank you for your warm hospitality in making us feel like friends in your home- there for a weekend of fun, informative and delicious culinary adventure.
    With pleasant memories,
    Elena and Larisa

  39. Thanks for a lovely read! A very dear friend gifted me with your cookbook. The perfect gift! A bridge to all the wonderful memories of my many visits to French villages and a joyful way of life!

  40. I love the success of your first POP UP even the people who brought a bed!If only I could sweep across the ATLANTIC and land there one night!It will happen……it will.This POST brought tears to my eyes………REALLY it did!

  41. Hello Mimi!
    We’re SO glad that your restaurant was a success!!! We knew it would be, as you’re a talented and lovely person and we know your foodie passion would pay off eventually!:)
    That being said, we realize the hard work and the hard realities you must’ve faced running a restaurant. It must’ve been a huge life experience!
    You must felt overwhelmed from time to time, but we bet the driving power behind all this, your genuine talent and love for food -and life- must’ve helped a lot!:)
    It was great that you took some time off from blogging, because we know that it helped refill your bucket. Even though we missed you. A lot. But we thought of you, running around the kitchen and the restaurant, arranging the supplies etc AND keeping the family together at the same time:)
    We honestly hope one day we’ll be able to visit and meet you in person, to congratulate you for your work and to thank you for your beautiful memories (and recipes) shared via this blog.
    Now; regarding the figs tart: We some of the last summer figs in the fridge AND some amazing raw honey from a producer who’s Panos’ parents neighbor in Evia island where they stay. So, we’ll definitely jump on to that before anything else:)
    Loved your wonderful eggs and the cake as well of course!

    Thank you for keep posting dear Mimi. You always make our day beautiful when we read you.
    Panos and Mirella

  42. Encore une fois merci pour tout. J’essaie de parler de vous autour de moi et l’intérêt grandit( je vis en Angleterre mais ai fait mes études à Bordeaux). I am so impressed by your blog and wonder where these amazing “cuisine de Mimi” programs can be found as they suddenly disappeared from Canal+ and I do miss them?? I knew your pop up restaurant would be a real success.
    Très bel automne.

  43. Querida Mimi ,me sentī muy alagada con vuestro cálido recibimiento.Hicimos un largo viaje ,pero por fin mi sueño se hacia realidad, me sentia nerviosa y feliz al mismo tiempo,emocionada y un poco insegura, temīa por el idioma, me hubiera encantado poder conversar durante horas.Al entrar en vuestra casa todo resultö mågico,algo hay en el ambiente que te hace sentir en otro mundo , hay mucho amor y alegrīa de vivir.
    Fue todo tan extraordinario, las dos ajetreadas cocinas,los elegantes y confortables comedores,las flores frescas,las vajillas y cubiertos impecables,las frutas y verduras frescas,colocadas en bonitos platos y bandejas,la adorable mūsica, la excelente comida,desde los aperitivos a los postres,los fabulosos vinos ,acorde con cada plato, ….todo absolutamente todo fue maravilloso,pero lo mejor de todo fuisteis todos vosotros, tan familiares,tan cariñosos,tan sonrientes, me habeis llegado al corazön,formais una familia admirable. Os damos las gracias por todo y esperamos volver a veros pronto.Rosa.

  44. Ma chère Mimi,
    Je veux témoigner ici de l’effervescence sympathique que le “restaurant éphémère” a provoqué à st Yzans.
    C’était un balai de beaux messieurs et belles dames…certains se sont même perdu dans mon jardin! Il faut dire que nos maisons se touchent…
    Merci pour cette vie que vous avez apportés tous dans notre village si calme.
    Nous serons bientôt de retour à st yzans, à bientôt donc

  45. Bonjour Mimi’ congratulations for your New adventure. I love your Photos and your beautiful baby and “ricette”. I hope to find soon your italian Cookbook ;)! I love to read your description of my” Bel Paese”. Enjoy, Luisa

  46. We were so lucky to have been able to have lunch at your pop up. The food was great, but the hospitality was over the top! Put us down for next year.

  47. I’m in complete agreement with you Mimi that this is the best time of the year. The tomatoes and stone fruit are at their peak, the figs are finally around, and the weather finally begins to cooperate and not simply turn me into a sweaty mess.

    The popup sounds like it was a smashing (if a bit chaotic) success, and count me among those who are very excited at the prospect of a new book! I’ve heartily enjoyed everything I’ve made out of A Kitchen in France to date.

  48. Thank you for your beautiful, elegant blog. I always enjoy the lovely pictures of your family, food and especially your dogs… it is so nice to see such a nice graceful slice of life in this chaotic world!

  49. Hello Mimi !

    I’ve been following you since you posted the “Galette de Pérouges” recipe on your blog…it is the place I grew up in !

    Sorry for my bad english, but I’m coming to you for a simple question: is it possible that you post some of your “coups de coeur” you had in Italy recently ?

    Your instagram is just wonderful, and I’m planning a “roadtrip” in Italy starting from the beginning of October and I would like to have some of your precious advices and recommandations…

    Until then, enjoy Tuscany !

  50. I can’t get enough of your beautiful photos and recipes. I remember the first time I stumbled across your blog (middle of a work day…) I probably spent at least an hour and a half scrolling through your beautiful images. Thank you for providing such inspiration and gorgeous material for work eschewing day dreams!

  51. Hello Mimi. Oh my, you are a busy bee! Hope you are enjoying a well deserved rest away from all the kitchen dramas! Unfortunately, I was not able to make it to your table this summer, so I would love to know what was on the Menu!

  52. Hi Mimi…I´ve read somewhere you always end up in San Sebastián when travelling to the basque country, and in Gambara to be exact..I´m glad you do, I live here and Gambara is a must when visiting the old part of the city….I´ve left you comments before because I´m following you (suscribed) since a few years ago now….Love your blog. Kisses from San Sebastián.

  53. I love your blog, Mimi! Your recipes are amazing. I have nothing to say about your pics and style of writing. Congrats!
    Be happy with your big and lovely family, you deserve it!

  54. Bonjour Mimi,
    Magnifique article, tout d’abord, j’adore votre plume. Quels talents vous avez d’écrire une si belle prose en anglais, en français et de cuisiner si magnifiquement ! 🙂
    J’ai peur de comprendre que vous n’ouvrez plus le restaurant pour le moment, est-ce exact?

  55. Chère Mimi,

    I finally have enough guts to write a comment on your marvelous blog. I’m actually following you since a year, admire the photos of your husband and dream myself into the world you are sharing with us.

    While hosting a brunch today I tried out your Honey and orange blossom water fresh fig tart. And turned out to be a huge success. So thank you for contributing to my birthday brunch with your recipe.

    It’s always such a pleasure to read your stories and to cook the dishes you share with us. Thank you for that!

    Best, Vera

  56. Can you please tell me if the chorizo is cooked before putting in the bread mixture? I assume that it is. The recipe looks wonderful!

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