Moments Preserved



Dear Carl

I’m so glad you came over the other night; it was so very nice being with you, and may I say you’ve never looked so pretty nor been more charming – which is saying a good deal! Best


It was the last day of my book tour in New York. I had some appointments in the morning but we were all packed for our return to France in the afternoon and the only thing remaining to find out, was how much time would we have for lunch and how would we use it. Oddur, always obsessed with finding the perfect “Italian joint” (which he will never find because it only exists in his mind à la “Vanilla Sky”), had this wild plan that we would somehow manage a sit down, three-course lunch, as if we hadn’t had so many of those already, as if we don’t eat like that all the time. I was more thinking some delicious street food, I was checking my sources in the taxi, doing logistics research on my phone. We do, I must admit, always fuss over lunch … and dinner. As I returned to the hotel Oddur confirmed to me what I had started to suspect when I left my men in the morning. Lucian was too sick to travel, he needed to see a doctor, it simply couldn’t wait. The first appointment I could get was in the afternoon which brought us back to lunch. I was feeling charitable so Oddur got to go and have his potential Italian dream lunch, but first he had to bring me a takeaway from Shake Shack. I had never tried it and as they say, when in Rome. It was good by the way. In the afternoon we took our boy to the Doctor who gave him what he needed and later we took turns staying with him in the hotel. From my hunt I brought back toys, Christmas decorations, turtlenecks and underwear for the kids. Oddur brought vintage Champagne and a second hand, out of print book by Irving Penn, his favorite photographer. The book is called “Moments Preserved” and he found it at the Strand bookstore in the Flatiron district. We couldn’t really go out to dinner with a sick little boy so ordering in was our best bet. Oddur went for Pizza and meatballs, I went for Korean. Sitting on a hotel bed, having his and hers takeaway, drinking fabulous Champagne was frankly pretty great.

Oddur was pouring over his new book, showing me something on every page when a unobtrusive, hardly noticable beige little postcard slipped out of the book and onto the bed. It’s a drawing of two men hugging and kissing, titled “Deux hommes s’embrassant“. On the backside there’s a touching little note. Once upon a time this note made a man called Carl happy, that night it made us happy. And whether you like to call it fate or chance – the note has no date, only Tues, P.M. That’s when we found it, Tuesday, November 15th 2016, sometime late in the P.M.

Look for the silver lining, and a Champagne toast to Carl and Maurice wherever they are.







When I started this blog I did it out of love for food and cooking. Out of love for my new-found life in the countryside, love for my adopted home region, Médoc. I wasn’t very familiar with many other food bloggers but I noticed that some of them, particularly those who had written cookbooks or had enjoyed some measure of success, started posting infrequently. They starting apologising. Most of their blogposts began with the words “I’m sorry” or “I’ve been so busy”. I never thought it would happen to me. So I’m not really apologising, but instead I’d like to make a statement.

I believe that things can’t stand still, they need to evolve. I’ve loved every minute I’ve spent writing and cooking for this blog and I feel that we’ve reached crossroads. Do I give up or do I give everything. It’s been a very hectic, demanding year. The birth of a beautiful boy, so many trips, workshops, wonderful people, wonderful meals. A roller-coaster ride of a year. I did the best I could. And here’s the miracle of 2016 (which was a fantastic year for Médoc wines as well). My best was better than I thought. When I was young. Say 20, I thought I knew just about everything. We all do. I was, of course, wrong. All I’ve learnt is that I did not and I still don’t. But I’ve grown stronger. This year has had its enjoyable challenges, we’ve come through them all and learnt from them. Every night, as I look at Lucian sleeping I can’t help but feel “we did it”. Whatever that means. Here we are, still. He’s my lucky charm, my armour, my beacon. Life really is the greatest teacher and the greatest adventure.

This year will be different, it will be new. Last year I said we’d change the blog, but instead we’ve changed our minds. It will stay the same, no new designs, nothing new just same old. But, we’ll launch a new site in early spring (we’ve been working on this for a while) with many more contributors, new entries every few days. Manger will be a part of it, but only a small part.

If this was a trailer for a movie the voice would say:

“Food has a new home – 1 rue de Loudenne”

Stay tuned 🙂







How much poultry can you eat in a month? A lot it turns out, especially when you live near the most amazing chicken farm in France, La Ferme de Vertessec. Unfortunately other people know about it too so the queue, just before Christmas is … long. On our way to Bordeaux on the 22nd we stopped by to pick up our Christmas order, poultry sausages, pâtés, crépinettes (I’ll explain later what those are). A few chicken, some pigeons, some quails. The stuffed “chapons” of course are the stars of the show so we took 3 of those. The kids waited in the car but Oddur and I braved the crowds. It’s so popular that a local TV station was even on location filming the occasion. We were second last, 50 people ahead of us, behind us, one elderly man, with a red face, beret and a moustache. When it was finally our turn I asked if I could kindly take a photo with Madame Petit, the owner. It took maybe 30 seconds, but those 30 seconds were the final straw for the man behind us. “one and a half hour” he said. Ça suffit – that’s enough! Then he stormed out. I can’t help laughing when I think about him queueing again the next day – for his wife will surely have sent him back.

And while I’m on the subject of our region and the incredible produce we have. What food we’ve had. What wine we’ve had. Sometimes I take it for granted but oh boy does Médoc have the best wine in the entire world. Christmas is the time for indulging and indulge we have. Where do I begin. I’m going to pretend that I remember all the great wines we’ve had this holiday but it’s actually my husband who is supplying the data. The 1981 Léoville las Cases, the 1990 Clos du Marquis, the 1989 Palmer. The 2000 Lafon-Rochet. The 2003 Larrivaux and the 2003 Tour Haut-Caussan (the best buys in the group). The 2000 Lynch Bages and Oddur’s all-time favorite the 1996. What else did we have? The amazing 2005 Calon Ségur, the 2000 Léoville Barton. The 2003 Ducru Beaucaillou. We had another bottle of the 1990 Léoville Las Cases which may be the finest wine we had all year.

On the 23rd of December our house was stocked to the rafters of the best food you could possibly dream up. Over a hundred bottles of Champagne, foie gras, tins of caviar lining my fridge. A huge ham waiting to be cut in the larder, bags and bags of home made stock in the freezer. Cases of wine, birds galore. A veritable vegetable and flower symphony in that fantasy room of my husband’s we call the “boucherie”. Gifts wrapped, dogs groomed, sheets ironed and washed. The house was clean, the weather was good. Even the seafood platter was waiting in the cellar perfectly ready at the perfect temperature. Let’s be clear – this sort of thing never ever happens in this house. We are, by definition, a chaotic bunch.

It’s a weird feeling, being ready long before you’re supposed to. It’s not really in our genes. So we did what we always do – we decided to mess it up a little and cook up a feast before the other, more formal feast. A bird it was, this time a big fat guinea fowl with the most alluring vegetables, a lot of oysters and crépinettes to start and to finish a divine vanilla chestnut cake that I fell in love this winter. A few times we cheated a little and served it with imported cherries which is usually a no no but when Santa Claus brings you some it would be impolite not to eat them. This lunch was so good, so improvised and so last minute and I’m happy to share it with you. Christmas may be over but good food is always in fashion and I dare you to resist that vanilla chestnut cake.







Christmas is all about family, coming together for a few days and enjoying each others company. Gifts are great, food and wine is even better but being with your loved ones tops everything. This Christmas we were united. Oddur and I and our 8 children. But Christmas does not last forever and early in January it was time for our eldest, Gunnhildur and Þórir to go back to school in Iceland. One last lunch was in the cards. Something simple, probably not poultry. We decided on a family favorite, a pasta with rosemary, radicchio and parma ham. I think I found it once upon a time in a River Café cookbook. Bags were packed, lunch was 10 minutes away, the kids were already getting late for the airport, and in storms my husband saying “the light is incredible in the staircase, let’s take everybody’s portraits”. So we did, and we hugged and posed and the little girls even sang. It felt almost silly taking these pictures but now they are …

Moments preserved.






Note: Audrey is wearing the prettiest dress by Amaia Kids.







Crépinettes are little sausage parcels wrapped in caul fat that people in our Bordelais region traditionally have for Christmas. They are always served with oysters and they make a perfect pair. I guess it’s the French version of “surf & turf“. Haha!


Roast guinea fowl with chestnuts, apples and red cabbage

1 large guinea fowl, approx. 3 to 4 pounds/ 1.5-1.8 kg (you can alternate and use a chicken instead)
1 medium-sized red cabbage
3 red onions, peeled and quartered
20 ounces/ 570 g peeled cooked chestnuts
8 small red apples, quartered
A glass or two of Bordeaux red wine (or any of your favourite cooking wine)
¼ cup/ 60 g unsalted butter, in small chunks
Olive oil
A small bunch of thyme, rosemary and a bay leaf
Salt and pepper

Preheat the oven to 350°F/180°C.

Season the guinea fowl inside and out with salt and pepper.

Slice the cabbage into 1 inch/2.5 cm large strips. Slice the onions and apples into quarters, (leaving stems on).

In a medium-sized pan, heat olive oil and sauté one of the onions for 3 minutes. Season with salt and pepper. Then add a handful of chestnuts and a handful of cabbage. You just want enough to insert into the bird’s cavity for the stuffing.

Drizzle the roasting pan with olive oil. Stuff the bird with the sautéed vegetables and the thyme, rosemary and bay leaf.

Place bird in the center of the pan and scatter the apples, onions, cabbage and chestnuts. Season with salt and pepper, and drizzle the bird and vegetables with olive oil.

Transfer pan to the preheated oven and cook for 1 hour and 20 minutes. After 1 hour drizzle the pan with red wine and scatter small chunks of butter all over the vegetables.

Leave the bird to rest before carving and toss all the veggies together so they get coated with the sauce.


Vanilla Chestnut cake

18 ounces/ 500 g crème de marron (sweetened vanilla chestnut cream)
1/2 cup/55 g self-raising flour, sifted
4 eggs, separated
1/3 cup/80 g salted-butter + extra for the pan, softened at room temperature
4 Glazed chestnuts/ marrons glacés (optional)
Confectioner’s sugar, for dusting

Preheat the oven to 350°F/180°C.

In a large bowl, whisk the egg yolks, softened salted-butter and chestnut cream until smooth. Fold in the flour. Whisk the egg whites until stiff and gently fold them into the mixture.

Generously butter a cake pan, approx 9 inches, or medium-sized bundt pan (like I did), and dust with a little flour. Shake off any excess flour, then pour the cake batter into the cake pan.

Bake for approximately 40 minutes, or until the cake is golden. (please note that a Bundt pan will take slightly longer because it is deeper).

You can decorate with glazed chestnuts (optional) for a more festive touch. Sprinkle with confectioner’s sugar.


143 thoughts on “Moments Preserved

  1. Happy new year to you all Mimi ! What a lovely blog post as usual ! Your vanilla chestnut cake is on my weekend’s to do list. I just sent you an email at the mangerworkshopexperience address. Alice

  2. Hi Mimi,
    Happy New Year darling. I remember speaking to you over the phone last year at this time, hearing you describe your new book and my first audible thought was “it needs to be a film!” remember? hope this is coming to fruition!! Please make that so. Give my regards to Oddur and congratulations again on all of your successes both personal and professional. Much love, Imen xx

    1. Dearest Imen, happy new year to you too! I cannot believe it’s already been a year since we last spoke! Ireland is definitely on our wish list, hopefully we’ll finally meet! Lots of love, Mimi X

  3. Bonne année et meilleurs vœux pour tous vos nouveaux projets! I look forward to reading all about them.

    One other sweet coincidence about that post card – although Oddur bought the book in America and it is in English, as is the loving note – the card is French!

  4. Welcome back Mimi. I’ve wondered how you were dealing with ‘the absolutely everything’ and figured, understandably, we’d seen the last of your blog due to the mind blowing amount you all juggle. Completely understand you will chart a new course! Stay well, enjoy what you have built and take time out when you need to. Cheers and thanks until the next instalment, Jude

    1. Thank you dear Jude! And happy new year! I am so happy to start this new year feeling stronger than ever, so very inspired, from cooking to new projects I can’t wait to share Merci for always being a wonderful cheerleader! All best, Mimi x.

  5. Oh my, that note!!! It has got my own imagination riddled with fantasies, I can actually see a novel forming in my head based on that note alone!! Funny that I used to think the same precise thing about bloggers who, as soon as they hit a landmark – say, publish a book!! – started posting randomly and disappeared for ages! But it is true, there’s only so much one can do and so far one can stretch. Having published myself two novels this year, I have found myself striving through the same as those bloggers. It made me realise that quite frankly, I was so wrong! If I struggled with blogging and keeping up a modicum of quality on my blog, when I am a self published author who doesn’t even have the toils of promoting and travelling for promotion as the people who are obliged by contracts do, I can only understand fully well what it must be when one has a publishing house behind and has all these new responsibilities added, and these must really do lists. Blogging will come second place, of course, it is only natural, or third place, or fourth. It’s understandable and relatable. So here’s to change, and let’s hope for a good road ahead for all of us. PS: my eyes always sparkle at those pictures of those bottles of wine, my lord, I so adore good wines!!!

    1. Bonjour Ruth! That note was most inspiring, and a reminder of the the magic of lost times. You are so right about all the challenges of a filled life, work, family and all… may this year bring all of us the time wee all need! Happy new year! Mimi x

  6. Est-ce qu’on aura la chance d’avoir French Country Cooking en version française?
    Bonne année Mimi et meilleurs vœux de Jerusalem.
    Stéphanie xx

    1. Bonjour Stéphanie! Oui, je suis très heureuse qu’une version française est en cours de traduction. Je pense que le livre français sortira en Septembre 2017. Bonne année! Mimi x

  7. First of all a very happy New Year to you, secondly I know someone who might fit the bill perfectly, I have forwarded her your details, she’s currently in New York and thirdly fantastic to read another post from you and as always the photos have me drooling. I can quite understand how things are evolving, with only one pair of hands it is simply impossible to do everything and quite how you achieve all you do already is little short of a miracle. With five children I quite understand the chaotic household and the fact that things are never, normally, ready on time! Stay warm in this cold snap, I’m still hoping we might get some snow!! Bisous Susan

    1. Snow??!! Yaiks, I don’t think I am ready! Happy new year dearest Susan, thank you for being such a trooper 🙂 I am sure you have your hands full too! 2017 is exciting and refreshing – it’s always fun to hear you might have a good recommendation. Merci! Stay in touch, Mimi x

  8. Happy new year to you and your family Mimi! While I love your IG and happily follow along I must say a blog post is a real treat. You must have the energy of Hercules with everything you do. All the best xx

  9. Dear Mimi- what a great blog post! A feast of words – and if this was 20 years ago I would be standing on your Chateau -step with my mean little sister because we love cooking and gardening and dogs and children and photography and we’re very passionate and gritty! ; )

  10. My morning thoughts with coffee after reading this post, is that maybe it’s good to have this blog change. It’s such a wonderful collection, one that I have read through several times. When it is spring, or summer, or Christmas, I like to go back to your posts for seasonal inspiration. Your writing is wonderful. And for me, it’s about how I could relate, with small children, cooking for my family, loving beautiful food, working in my garden.

    Now your life is different, and also fascinating, but I can’t connect in the same way. I find myself always frustrated, thinking, “yes but who holds the baby while you cook that?” Or, “but who gets the children to school?” 🙂 That’s the double edged sword of success I suppose, that your fans can no longer imagine themselves in your shoes! I hope you continue having amazing success, and we all will understand that certain things must change with it!

    Now I’m off to take my three young boys out into the woods behind us, and take some pictures in the snow. Your blog always inspired me to take the kids more places, and to dress them handsomely and take more pictures 🙂

    1. Bonjour Joséphine! It is true that so many new things have happened since I started the blog, but our family life remains the same. My husband takes the kids to school (or sometimes my mother-in-law when she is in town), I hold the baby most of the time, and when I can’t he is sleeping in his pram or bed or help my his siblings. So you see, my family life is not really different! It’s funny, I am also going to the woods behind us today with Audrey and Lucian (big kids are in Bordeaux today with dad). Wishing you a lovely day! Mimi x

  11. Hi Mimi–I trust you son recovered full health and that you and your family had a lovely and blessed Christmas as well as New Year’s celebration.
    I found your most recent cookbook by chance. It had been recommended to me and as I am a sucker for any intriguing new cookbook, I bought it.
    At first sight, I fell in love of course with the beautiful images, for that is what initially catches the eye…it was upon reading that I fell in love with the entire book—your writing style is very inviting, gracious and down to earth—you weave both tale and good food together in such a beautiful way.
    I made the Gateau Breton this week for my ailing 88 year old father. He has cancer and is under the care of Hospice.
    He loved the cake and ate every bite of his slice which was quite a feat as his appetite has greatly diminished.
    Thank you for sharing your gifts and talents as well as your lovely family with all of us—
    Perhaps one day I may venture to France and have an opportunity to dine at your home / restaurant —
    all the best–Julie

    1. Dearest Julie, Thank you for such a kind and sweet message. So sorry to hear about your father, I wish him all the very best. So touched to hear he enjoyed the gâteau Breton, who can resist that buttery crust 🙂 Would love to see you in Médoc someday! Mimi x

  12. Happy New Year to you and your family Mimi. How exciting to go on to new ventures and I’m so happy that we won’t lose you altogether. I really enjoy the peeks into your life and love seeing Odour’s photos so much.

  13. Les photos sont sublimes ! On dirait un film de Luchino Visconti. Très belle année à toute la famille 🙂

  14. Happy New Year Mimi ! It was well worth the wait for this fantastic blog! I have often wondered how on earth you do half of what you do! All the while raising 8 children and countless doggies would put most of us under! But thankfully not you and Oddur.
    I have the cake on my weekend ” to do” list, New year resolution be damned, well for the weekend at least ! I can’t wait until I lose 10 lbs to share with my granddaughter ( who has been so inspired by you in her growing love of all things culinary) .
    I wondered Mimi how many were at your Christmas Day table? Just the kids or many guest too?
    looking forward to next blog and coming year with many surprises from you and Oddur!
    Bonne Annee
    In Sept I will be in Eymet and wondered is the a course at that time?

    1. Hello Nina! Happy new year! We were 7 at this lunch I am sharing on the blog, as well as Christmas EVE. Then we had our big kids and friends so we ended up being 12. So I make double of everything 🙂 Enjoy the cake recipe! Mimi x

  15. Mimi I love your blog and cookbooks. Thank you for sharing your beautiful world. I would like to ask if you would consider sharing more fashion ideas and where/how to dress as you do. I love your style! Thanks again.

    1. Bonjour Dina! So happy to share our world with you. And yes, with the new site coming soon, there will definitely be some new features and why not add some about style? Thanks so much for your suggestion! Mimi x

  16. Hello lovely Susan! Happy new year! And just to reassure you, Manger will always be there, but it will have a sister site, with more news, recipes, contributors. Think of a little exciting magazine on the side! So not only will you get my posts, but also more entertaining reads on the side! Sounds good, no? 🙂 You know Oddur and I by now! You know how we love to make everyone happy 🙂 Big hugs, Mimi x

    1. Yay! Yes…I’m absolutely certain that your new site will be glorious, stimulating, and bookmarked – and I shall relish checking in to it on a regular basis. And…crazy as it sounds right now (ahem) I have a feeling that I might even contribute something to it! #careergoals #pigsdosometimesfly I’m actually really looking forward to it – I’ve been searching the internet for new sites that speak to me (in the way I was when I found yours) so maybe I’ll just be lazy, and get lucky, and wait for Manger’s sister.

      A very happy new year to you too – dear people.

      Oh! Did you see on Instagram…I reconnected with an old (favourite) school friend after she tagged something #mangerworkshop!! Too funny. She was there the month after I was. Brilliant.

      Anyway. To fun and interesting times ahead. Big hugs to you too xx

      Vanilla chestnut cake tomorrow (if I can get in to the kitchen after my daughter’s fondue party tonight).

  17. Hi Mimi!

    Such a lovely post! I am going to try out the vanilla chestnut cake. May I know can I substitute the self raising flour to normal all purpose flour?

    Have a wonderful 2017 🙂

  18. I should probably be picked to work and play and dine and drink with you, as I was born Marie-France, but have always gone by Mimi. In fact, it’s been official for many years now. But alas, I live in the US. I have visited Stephane 3 times nearby in Libourne, however. (My French Heaven) Such a delightful and talented gentleman, with a fabulous sense of humor. I know you have visited once, but perhaps he could fill some niche in your future endeavors? Much luck to you, it’s so exciting! Your fan, Mimi

  19. Oh my!!! Half way through I had to stop reading because my eyes were full of tears. It is so true. The holidays are about family gathering especially when some family members have been away for school…That made my heart squeeze a little and the first tear came down. But by the time I read how everyone was packino and being ready to fly away, your husband stole again a few precious moments and immortalized them in his gorgeous pictures. I couldn’t take it. My eyes were fountains. My heart had melted. It reminded me of my family Christmas and past Christmases. Family is everything. And those few wonderful memories will care us until the next holiday. Thank you for sharing. And keep on blogging. Joyeuse Année 2017 à toute votre petite famille.

    1. Bonne année Nathalie! We always have our hearts ‘tightened’ when the big kids leave, such is life. That’s why we make the most of our holidays, spending the best time together and never letting go! Big hugs, Mimi x

  20. Happy new year to you all Mimi and wish of love, health and joy for the coming year.
    I love the blog manger and remember how excited I was when I found it. It was just by chance browsing for recipes online. I made delicious potato galettes with aspergus and told everyone I knew that liked to cook about it. I am excited for manger to have a sister site and to discover new things and people with similar interest. I think it will be a nice addition and can’t wait to see what you talented people came up with! Cassandre xx

  21. Happy New Year Mimi,

    I am so glad I got to say hello in NYC for your book signing this time…….

    After 9 years, I thought this is the year I will stop writing my food blog. But when I suggested it, the loyal readers (about 30 of them!) wrote that they do not want facebook or instagram, they want the blog…. So….I will keep it….for now. I am glad you are staying too…..your blog is wonderful in every way.


    1. Happy new year Stacey! Yes I agree, blogging is so rewarding, enjoyable and the best way to connect with our readers.I would never dream of leaving the blog, but I do think it’s fun to change a few things and enhance it with additional features etc. 🙂 Wishing you all the very best this year Mimi x

  22. Dear Mimi, since I started reading your articles on this blog and (later) your books I felt you are really the bravest amongst all of us. Congratulation fro Italy for your beloved newborn, for your projects and for the forthcoming website. Hope I’ll meet you soon again. PS_don’t change the blog is so nice! Love Xx and happy new year dear

    1. Happy new year Csaba! Thank you for such a lovely message! I so admire your beautiful work and dedication. I remember how fun it was to meet you on Milan during the food festival, you and your beautiful family! 🙂 Would love to meet again in Milan, see you soon! Mimi x

  23. Bravo Mimi,
    Ce post est une merveille!
    Et oui, une nouvelle naissance et tout le reste… on comprend que le blog ait eu des pauses. Mais quel ravissement de te lire et d’admirer les photos d’Oddur!
    Un vrai plaisir. Vraiment merci à tous les deux et aux enfants de se prêter aussi gentiment au jeu .
    Je t’embrasse
    A bientôt

    1. Merci pour toutes ces paroles douces. Et oui, 2016, quelle année! C’est marrant (et mystérieux), mais la période des fêtes m’a donné tant de force et je me sens aujourd’hui remplie d’énergie et de lumière. J’aime profondément ces moments calmes, surtout dans ma cuisine. C’est là ou je me retrouve et je me sens inspirée à nouveau pour 2017. Très belle année à toi et ta belle famille. Mimi x

  24. Dear Mimi,
    All of your and Oddur’s children are beautiful, but Hudson is the one who seems to truly and enormously relish the picture-taking. His enjoyment breathes through the photographs. I believe you have at least one huge future model on your hands!

    1. Bonjour Margaret! Oh dear should I be worried? 🙂 I love the fun we have during these photo moments, it’s all improvised and last-minute! Hudson is a charmer 🙂 Happy new year! Mimi x

  25. Hello Mimi, what a lovely post!
    I adore the story of the found postcard, what a wonderful tribute to love.
    So happy to hear you are not changing the blog. There is such beauty in holding on and being steadfast in what works well.
    Happy new year from Canada!

  26. Hello Mimi!

    What a wonderful post! The pictures are breathtaking (as always), and your storytelling is enchanting (as always). Every time I read one of your posts or open one of your cookbooks I feel this overwhelming desire to travel, to experience new cultures, and of course, to try new food! Hopefully, one day, that will all happen. You have such a talent with what you do. Keep up the good, hard work!


    1. Thank you Amy! And happy new year! I am eternally grateful for all the kind words. It makes me so happy to be able to share and get such warm responses from everyone. All best, Mimi x

  27. Quelle belle surprise de découvrir ton beau parcours !
    Je fais souvent une recette que tu m’a fait découvrir uand nous avions vingt ans.
    Bonne année 🙂

    1. Oh bonjour Vanessa! Oh la la, vingt ans, que de souvenirs:) Comment vas-tu? Je t’enverrai un mail pour tout ce rattrapage à faire! Bisous Mimi x ps: quelle est cette fameuse recette? :))

  28. Querida Mimi,
    Como siempre me ha encantado tu nueva publicación, hacia tanto que esperaba poder leerte de nuevo, no sé si habran mås ,pero te diré que estoy completamente de acuerdo con la que dice Susie, no me importa esperar.
    Todo lo que compartes con nosotros es siempre un canto a la vida ,amor a la familia , a la comida, a las pequeñas cosas del día a día, una forma de vivir que todos queremos sentir. Nos muestras tanta dulzura a través de las imagenes ,siempre tan maravillosas…
    Cuando pienso en cocinar tus recetas ,me siento feliz, pensar en comprar los ingredientes ,en prepararlo todo y después compartirlo con mi familia, en como realizar un pequeño viaje .
    Os deseo un muy feliz año 2017, sois una familia tan especial. Un beso,Rosa.

    1. Feliz año nuevo Rosa! ¡Gracias por ser tan amable con sus palabras! Estoy muy emocionado por este nuevo año y estoy deseando compartir más recetas e historias con ustedes! ¡Bonjour week-end! Mimi x

  29. I adore your posts. I smiled broadly when you popped into my mail box. I’ve put a fire on, pulled up a blanket and settled the dogs on and around me. Then sat back and enjoyed being invited along with you and your enchanting writing. Thank you. It’s been a particularly hard day for me and my family and it was just the escape I needed. I can only hope that my blog can move people the way Manger does xx

    1. Oh thank you Maria for such a lovely message. It touches me to hear you enjoy the blog. Writing stories and sharing recipes is what I love doing most, and the thought of being able to connect with my readers is my greatest achievement! Wishing you a warm and cozy week-end! Mimi x

  30. Dear Mimi, Happy new year to all of you I wish I could live in Medoc, I would apply for the job ! I envy the one who will get it ! I love so much your way of life and your family that it iwill be an exciting and unique experience to share your daily life. Unfortunatelay, I’m so so far away !!! (saudi Arabia☹️)Well done Mimi for this lovely new post. xx Anna

    1. Happy new year Anna and thank you for such a sweet message! We’ve received so many emails so far, it’s going to be hard to choose. 🙂 Wishing you all the very best! Mimix

  31. I have SO MUCH to say…….BUT first I HAVE YOUR NEW GIRL!SHE lives in ITALY her name is FRANCESCA!She is my little CONTESSA in training as she called herself when she lived with us a few years ago in CALIFORNIA to learn ENGLISH.Her FATHER was my husband ‘s BEST MAN in our wedding.I regress…..she SPEAKS FRENCH!SHe went to school in PARIS.SHE loves ART and PHOTOGRAPHY!!!SHE CAN COOK!ODDUR, YOU will find YOUR perfect spot to eat ITALIANO in your own CUCINA!!!!!!!!!!SHE Loves children………she would be a GREAT ASSET In SO MANY WAYS………..SHE IS PERFECT!I gave you her instagram link in MIMi’s feed……..I HOPE YOU TRACK HER DOWN.SHE is in between JOBS!I just have a GUT feeling this is a MATCH made in HEAVEN.SHE has VISION and PASSION……………she is not your TYPICAL 20~something GIRL.Very MATURE…………ALSO spent school time in VENICE………….XOXOXO

    1. Happy new year! May it be as happy and glam as ever! And thank you for your introduction, Francesca sounds great, any chance she can send us a mail? Big hugs from all of us! Mimi x

  32. I ADORE your DECOR……… you may or may not know I was an ANTIQUE dealer for many years!WE HAVE THE SAME TASTE!!!!!!!!!!I am SO happy for you and YOUR VON TRAPP FAMILY!

  33. The photos are delicious, but the most scrumptious by far are the children. Ce bébé est à croquer! Miam.
    You have to allocate the time that’s right for you to write, without feeling pressure from standards set by people leading different lives. Your readers will devour every word-feast you create for us, whether hourly, daily, weekly or monthly. We are ravenous for substance and quality, so rare on the Internet.
    Meilleurs voeux pour 2017, et surtout la santé!

    1. Thank you for such kind words. 2016 was such a great year, a fast-moving one and I feel I just got off the fast train 🙂 I am very excited about this new year! Wishing you all the best! Mimi x

  34. Dear Mimi – Happy New Year and thank you for the beautiful new post! If you ever have the opportunity I humbly request another ‘Manger playlist’ on Spotify! On days when I get home from work and I need some inspiration to get dinner going your playlist inspires me. It reminds me of you and your beautiful family – it inspires because I believe that your world is beautiful because you work to make it so. So I put on my apron, light some candles, turn up the music and focus on creating that beauty in my home. Thank you again for sharing your life with us!

  35. Goodness me, Mimi. After reading the confession of the Blogger, I swear I had the notion that things are taking a different turn altogether, you want to quit blogging, nevertheless it may be just my fears of not getting the beautiful scoop of lovely pictures and delicious recipes. I wish you all the best in 2017. God bless you and increase. Fond regards

    1. Hello! I certainly won’t quit blogging, but we just want to make a few changes and add more features 🙂 It will be more entertaining, I promise! Happy new year! Mimi x

  36. Mimi, quelle classe, quel style, tout est bien: les enfants, les chiens, la maison, les fleurs, les plats et vous bien entendu si jolie, vraiment bravo!
    Je suis Landaise et je reconnais plein de choses de chez nous chez vous. Le même art de vivre. Merci. Un seul regret, je lis votre blog avec peine car il n’est pas écrit en Français. Heureusement que la beauté des images est universelle!

    1. Très belle année à vous! C’est toujours un vrai plaisir de partager notre univers. Je suis très heureuse de savoir que nous partageons le même sens de l’art de vivre. Amicalement, Mimi x

  37. Well I know what I will be picking up at the market. The cold rainy weather we are having is so fitting for fixing this delicious looking meal. Your Comte, ham, and walnut Feuillete was such a hit I made it five times in one month. Thank you for all the great recipe ideas and for sharing the beauty of your home and family (including the four legged ones), with the rest of us. Like many, I look forward to your posts like a child looks forward to Christmas morning.

  38. Dear Mimi,
    Greetings from Kuwait, It is 11 pm sitting in bed and reading your beautiful post and stories, loving and enjoying your photos with your precious family and your delicious recipes.
    Belle dame, happy, healthy, peaceful, successful and prosperous New year.
    God bless you all
    Much love Rowaida xx

      1. Thanks. We will be at our place in the Medoc from 3 July until 26 August, with the grand children from 3 July until 21 July.

  39. Hello From Queensland, Oz…love love love your beautiful photos…we are sweltering here and I wish I was there! Really love reading your posts, you are so inspirational.
    Love Ali xx

  40. I received your new cookbook for Christmas from a friend I swam the English Channel with on a team. I spent an entire cold winter afternoon au lit with blankets pouring over the photos and reading. I’m going to attempt the quails millefeuille recipe which scares me a bit as the quail are so tiny. It will be interesting getting the meat off them! I enjoy both your cookbooks immensely. Such a treat for the eye. We have a forno and live in wine country in Canada…oxymoron but it’s true…in the Okanagan…so I have been using our grape vines to cook over. Anyway, thanks for all you do.

    1. You are one brave woman! I love making the gravy with Jura wine when I want to spoil my guests 🙂 Also, I sometimes serve the quails legs separately. I simply toss them with butter and olive oil in a large sauté pan, drizzle a bit of honey, balsamic and quartered fresh figs and finish them off in the oven until they are golden. It’s an interesting twist for the recipe. Enjoy! Mimi x

  41. Happy New Year Mimi and family! Thank you for all your blogs, recipes and pictures. Loved them all, thank You. I love your new cookbook. May 2017 be a great year for you too.
    Best, Patti

  42. Happy New Year Mimi! So nice to have a “Manger” post in my mail inbox after such a long time 🙂 Always inspiring, delicious and full with surprises! Pls, check your mail, I’ve sent you my suggestions 🙂

  43. Hello Mimi,your life is a dream..your Family is beautiful.
    I love your pictures.
    God bless you and your Family.
    Love greetings from Austria.Edith.

  44. Little by little as I was reading this post, my heart beating louder and louder. I love what I have read until to now, all the emotions you made us live last year and now, as I read this news I’m feel euphoric and Idream. I dream that day when even just for a weekend I will pass through the doors of your house and bask in the laughter of those wonderful children, to enjoy the scenes of everyday life and see the light that drowns the rooms, that wonderful light that Oddur captures in every picture and that makes me dream.
    2016 was a great year and I am sure, I have no doubt about it, 2017 will be even more.
    I wish you all the good in this world, I wish you health, I wish you time, I wish you joy and I wish you to realize all your dreams and projects.
    Now I go out to buy the cream of chestnuts, and this afternoon I make that cake that is sure to become even my obsession.
    Thank you for sharing these beautiful emotions.

  45. Hi Mimi. I’ve just emailed you with a suggestion! I do hope you will be able to continue the blog. It is always such a sumptuous treat for the senses! I do feel sorry for the gentleman who had waited so long for his festive chicken, though! Xxx

  46. We stayed at Ormes de Pez in October, 1915. In addition to poultry we would add oysters and lamb to the amazing food groups to enjoy in the Medoc and Bordeaux regions along with delicious Lynch-Bages.

  47. Hello Mimi, happy new year ! Beautiful photos and recipes as usual 🙂
    I sent you an email this afternoon ! Have a great week,
    Best, Charlotte

  48. Mimi, you scared me! I actually got tears in my eyes waiting for you to write you weren’t continuing the blog. Very relieved to read you’ll continue. I love Manger, your stories, recipes and your husband’s superb photographs. Je suis tres, tres contente!

  49. I’ve followed your blog for several years; once before I asked about the charming dogs. Every narrative and photo essay is so wonderful, thank-you and Oddur for such a generous gift. And, thank-you for sharing, and the decision to keep it up.
    Blessings in the New Year,

  50. Dear Mimi, Absolutely precious moments, so grateful you share all of this with us. No matter how far between posts, yours are always greeted with pure delight.

    Joyous New Year to you and your family. Oh, and isn’t it true “Life really is the greatest teacher and the greatest adventure.” Cheers to new adventures!

  51. Merci pour la belle recette! J’ai fait le gâteau avec ma fille de 2 ans et demi – tellement simple qu’un enfant peut aider, mais wow, quel joli résultat!

    Lovely new year to you and your family! Don’t feel bad about blogging falling aside – a new baby PLUS everything else on your plate is plenty to keep many hands full!

  52. Happy New Year Mimi ! Very nice blog post, (as always !)
    And I sooooo loved your new cooking book. It was my favorite Christmas gift with our new piano kitchen to try all your recipes !

  53. Dearest Mimi,
    I love, love, love your blog so much. Do you know already, if and when your new cookbook will be published in german? I can´t wait to see it!
    All the best for you and your lovely family,
    Heike from Germany

  54. Mimi,

    Thank you for another glimpse into your lovely world. Currently, my husband, Thomas, and I live in my native town of Charleston, South Carolina. He was born and raised in Mieussy, France, where his family still resides. One day, I hope to spend more than just a week visiting and put down roots for a truly life changing experience, similar to yours. Your journey is a constant inspiration for a simple, but beautiful lifestyle.

    It’s understood how incredible your recipes are, I’ve tried a handful – but before Manger, I never found a counter covered in shallots and wine glasses as charming as I do now. I wanted to thank you, your husband, and all of your photographed subjects for uncovering even more allure into every day life.

    Wishing you the best,


  55. Mimi I had to write again to say I just made the chestnut cake! It was so easy to whip up and abosolutely delicious!!!!
    So light! Not too sweet! I have a meeting tomorrow and thought it would be nice to serve with coffee but I am not sure there will be any left!
    Thanks Mimi!

  56. Thanks a lot Mimi for this last post…beatiful ! I love to have to read it in English , I will improvise m’y English !Je me suis inscrite récemment sur votre blog et ce we j ai testé les gougères ( grand succès) le Butter Chiken (fan de cuisine indienne, votre recette est une des meilleures que j ai essayé) et les Scallops de Saint Jacques with Califlower mash…alors là…cette recette est sublime 😋!!! Hâte d essayer d autres recettes elles sont toutes tentantes avec ces belles photos et en plus elles sont simples excellentes ! Vous avez une fan de plus😉👏!!!Bravo et belle année à vous !

  57. Hello Mimi, I would love to make this cake recipe, but I’m not sure of the amount of flour. My apologies if I’m not reading the recipe correctly.

  58. So enjoyed your Holiday post and photos.
    Your blog is always inspiring and informative. I know life pushes us in many directions, but hope you will continue to check in on occasion, and share your adventures.
    Wishing you and your family the best in 2017!

  59. You have an amazing blog and it is such a treat to view. The photos are amazing. Please keep us updated on you new ventures. I have your cookbook and love it. You have a beautiful family . Thank you for all your hard work

  60. Bonjour Mimi! Things have been quite busy so I hadn’t been able to properly sit down and read this latest post! I’m so happy that you will keep Manger as-is… like a beautiful vintage LBD while adding something more for the info driven millennials in a sister site! 🙂 Happy New Year! I’m excited for the new projects you & Oddur have in store! xo, Dana

  61. Whew! Was I waiting for the next post or what?! Everyday I’d check to see if a new post would pop up or not. Soooo glad it did! But like so many here, I TOTALLY understand the delay. Mama hood is 24/7. A precious time that flies like the wind. As a mama of 3, I get it.

    It’s so inspiring and refreshing to read your posts. I was delighted to receive your 2nd cookbook this Christmas. I soooo treasure it and plan to pluck up the courage and allow it to become smeared with duck fat and wine dribbles in the kitchen as I attempt each recipe. It truly is a delight to read and a feast for the eyes! Now all I need is to purchase the first cookbook because no one can check it out our our local library -it has been hijacked by me. Again, always lovely to read the thoughts you share and to look at the beauuutiful photographs Oddur documents of your life. -Kristi

  62. thank you for your books and this blog, you are a star. The lille note book arrived and I am using it. Peaches last night from the first book with a vanilla pod from the Daintree here in Australia. perfect.

    Again thank you.


  63. Merveilleuse année Chère Mimi !! Que celle – ci soit placée sous le signe du partage, de rencontres culinaires, de merveilleuses recettes et de beaux souvenirs.
    Je vous admire tellement !!
    Merci pour tout ce que vous nous apportez.
    A très vite dans le Médoc !!!!

  64. Hi Mimi, Happy New Year! Best wishes for you and your family! I love your china, can you tell me the company that makes it or the pattern?

  65. I love your blog just the way it is Mimi. The photography is beautiful and your stories are so warm. I look forward to it. It’s like a vacation at my desk. Thank you.

  66. I just read “Moments Preserved”. Is there nothing more special than a hidden treasure in book? I tucked away note, a recipe, a message written on the first pages and why that particular book was being presented to its recipient. I recently bought a used book online and its former life was as a library book. It was old enough that it still had the sleeve and stamped check out card with the librarian’s initials. It is nice to imagine all the hands it has been in and the lives it has graced. Your blog is wonderful and beautiful. Thank you for sharing with others!

  67. Merci Beaucoup Mimi for your gorgeous cookbooks and blog posts! Spending a perfect Saturday morning with a cafe au lait and French Country Cooking! Being transported to the French countryside is the perfect diversion from winter in NYC!


  68. Hi Mimi!
    Just wanted to say that I made the Simple Vegetable Potage from your new cookbook last night, and… It.Was.Amazing. Easy and quick, and I’d managed to grab the last baguette at the store to dip in it. Thank you for the recipe!

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