Recipes
Breakfast/ Brunch
Perfect waffles
‘Something’s gotta give’ pancakes
Eggs and soldiers
Eggs Benedict
English muffins
Cheese & tarragon omelette
Scones & melon jam
Melon jam
Starters
Carciofi alla Giudia (artichokes Jewish style)
Gougères
Bouchée à la Reine
Icelandic fish soup
Gazpacho with garlic cream
Mint and tuna salad
Old-fashioned French onion soup with Comté tartines
Escargots aux cèpes
Escargots à la Bourguignonne
Escargots à la Bordelaise
Chestnut soup with tapioca pearls
Cabbage salad
Chestnut pancakes with shallots, poached egg, truffle and morel mushrooms
Pâté en croûte
Blinis
Borscht soup
Parmesan soup from l’ami Jean
Jerusalem artichoke soup (topinambours)
Endives tarte tatin
Eggs cocotte à la Bordelaise
Caramelized beetroot tarte tatin
Winter vegetable tartlets
Snails with garlic cream
Oyster fritters with wasabi cream
Eggs in cocotte with foie gras
Soupe aux primeurs (sprng soup)
Asparagus with poached egg & vinaigrette
Asparagus soup
Trout and asparagus rolls
Vignarola
Poelée d’amande de mer (cockles with parsley & garlic)
Tourin à l’ail (garlic soup)
Spring vegetable ratatouille & breadcrumbed egg
Squid grilled with red peppers
Artichoke soufflé
Spider crab gratin
Crab rolls
Fava bean soup
Salmon tartare
Chicken liver terrine
Zucchini flans
Mullet carpaccio
Yellow beans salad
Butternut pancakes with sage beurre noisette
Baked Mont D’or
Vegetable potage
Black radish & raclette tartine
Beetroot salad
Velouté of cauliflower with Cantal
Roast beets & carrots
Chicken bouillon with tapioca and mint
Vito Posillipo’s tomato sauce
Artichoke crème brûlée
Artichokes à la Barigoule
Celeriac velouté
Lobster rolls
Endive salad
Main courses
Turkey rolls with mustard & cream
Scotch eggs
Chicken and ham pie
Chili con carne
Frank Sinatra meatballs
Roast chicken with rosemary, lemon and thyme
Galettes
Quiche Lorraine
Steak, mushroom and Guinness pie
Magrets de canard with peaches and potato cake
Salade Niçoise
Fish cakes
‘Crying tiger’ char-grilled beef
Broccoli pasta
Sophia Loren’s meatballs
Veal liver with caramelized shallots and balsamic vinegar
Gratin Dauphinois & cigalines
Steak & Béarnaise sauce
Duck confit parmentier
Ratatouille
Osso busso ‘tout nu’
Flammekueche
Brioche Lyonnaise & warm potato salad
Couscous
Aïoli & Cod
Pirate chicken
Tomate Provençales
Red cabbage, onion and walnut tart
Pastilla with chicken and almonds
Black pig flank and apple sauce
Cockles and mussels
Spider crab cakes
Cannelés with black pig, foie gras and vine leaf
Ravioles de Langoustines et sauce vierge
Oxtail macaroni and cheese
Poulet au vinaigre (vinegar chicken) and braised butter endives
Tomato tart with tarragon mustard
Lucky pumpkin soup
Pumpkin gnocchi with Saint-Nectaire sauce
Pan-fried foie gras with golden rosé apples (flambés with cognac) on toast
Pan-fried foie-gras with figs and Chasselas grapes
Pan-fried foie gras with poached egg and Périgueux sauce
Roasted foie gras with Chasselas grapes and cognac
Roast quails with vine leaves
Black pudding
Roast mustard Coquelet & Squash
Roast lamb with thyme cream
Buckwheat galette with squash and roquefort
Roast beef
Rigatoni with cèpes à la Bordelaise
Roast guinea fowl with chestnuts
Beef Stroganoff
Roast sausages with fennel
Black pepper steak and cognac cream sauce
Confit de canard
Beef stew (daube de boeuf)
Garbure des Pyrénées
Blanquette de veau
Hong Shao Pork
Lamb chops with garlic & rosemary
Pan-fried veal with sweet potatoes wedges
Cod wrapped in serrano ham & piperade
Yellow chicken with Jura wine and girolles
Pigeon (squab) pie
Basque chicken
Pauillac lamb with flageolets beans
Butter chicken & peshawari naan
Roast chicken with crème fraîche & herbs
Roast fish (daurade)
Zucchini & aubergine tart
Confit d’agneau (slow-cooked lamb)
Roast chicken with shallots, garlic, onion & cognac
Gourmand sandwich
Duck confit ravioli
Gambas flambées with Cognac
Duck burger
Grilled ventrèche (pork belly)
Mussels with sausage meat
Stuffed zucchinis (farçies)
Zucchini pasta
Filet mignon with chasselas grapes
Roasted milky chicken
Vendanges sausages
Veal with girolles
Quails with foie gras & Armagnac
Roast duck with port gravy
Lobster with e-fu noodles
Veal Saltimbocca
Cassoulet
Chicken Marengo
Potatoe parcels with veal
Pan-seared scallops with capers & cauliflower mash
Side dishes
Pilau rice
Raita
Salade Piémontaise
Potato cake with garlic and parsley
Ginger rice
Vegetable tian
Yorkshire pudding
Purée aligot (cheese potato mash)
Winter vegetable cocotte (stew)
Tea eggs
Fava bean fritters
Asparagus gratin
Crunchy ratatouille
Sautéed cranberry beans
Sauces
Cakes
Chocolate cake à la crème de marron
Cake pops
Italian pear cake
Carrot cake with vanilla cream cheese frosting
Garden cake
Persian love cake
Madeleines
Baba au rhum
Joséphine ruffle cake
Saint Honoré
Kouglof
Merveilles
Lemon meringue cake
Far Breton
Mathieu’s fruit cake
Summer peach and vervain tart
Paris-Brest
Quince tarte tatin
Kouign Aman
Plum & Fig meringue tart
Brioche à la fleur d’oranger
Calvados apple tart
Croustade with apples, prunes & armagnac
Christmas log cake
Chocolate tart
Galette des rois
Sarah Bernhardt
Basque cake
GaletteTropézienne (St Tropez cake)
Gâteau au miel (honey cake)
Icelandic meringue cake
Medeleines & licorice cream
Lemon tart (tarte fine au citron)
Cherry clafoutis
Chestnut muffins
Blood orange chocolate tartlets
Desserts
Eton mess
Coconut tapioca pudding
Marie-Antoinette’s secrets
Pink praline tart & île flottante
Morrocan orange salad
Summer trifle
Old-fashioned chocolate mousse with salted butter caramel chunks
Riz au lait by Jean-Luc Rocha
Summer gems
Chocolate swirl meringues
Red velvet plums with pain perdu
Pomegranate meringues
Crème caramel
Bread & butter pudding
Mont Blanc
Fromage blanc with honey & almonds
Rose crème brûlée
Passion fruit chocolate truffles
Date & almond cake
Strawberry dome tartlets
Canelés
Acacia fritters (locust flowers)
Strawberry millefeuille
Strawberry meringue & pistachio sabayon
Strawberries with wine & mascarpone
Cherries & peaches papillotes
Peach soup
Reine claude plums tart
Blackberries soufflé
Blackberries ice-cream
Baked apples with almonds
Teurgoule (old-fashioned rice pudding)
Apple Charlotte
Crème Anglaise
Pears with almonds & salted butter caramel
Mendiants
Chestnut vanilla cream mousse
Mince pies
Lavender honey nougat
Chocolate meringues kisses
Pine nut and lemon ricotta cream tart
Pear & almond clafoutis
Pomegranate milk flan
Pecan & pears with maple syrup cream
Cookies
Home-made ‘Oreo’ cookies
Black & white sablés – by Jean-Luc Rocha
Sablés Bretons
Navettes de Saint Victor
Drinks
Bellflower ice-cubes
[…] pointers are my favourite pooches). she writes about life in the country and shares wonderful recipes including one of my absolute favourites eton mess and sophia loren’s meatballs (not […]
Vous me faites complètement rêver!
Mille mercis pour tant de générosité…
Avec mon mari ça nous donne envie d’aller vivre à la campagne… Nous habitons Londres aujourd’hui.
Beautifull…
Amazing blog and description of your life. I am beginning to wonder if I should leave NYC for the country side!
Thank you! Life here is revitalizing and inspiring. However, I wouldn’t mind a little week of NYC! Ah, the grass is always greener on the other side!
Loving your recipes mimi! Made your Parmesan soup for my family at Christmas, went down a treat for them! Thank you!! :), your blog is so beautiful!! Look forward to trying lots of your recipes out with my family & friends!!
Thank you Angela for your kind words! Enjoy the recipes! Mimix
Hi, love your blog. could you please add me to your mailing list?
Thank you for visiting! To follow the blog, please click the icon ‘Follow’ on the bottom right of the blog’s page – you will then receive all updates on the new recipe posts. Have a lovely evening, Mimi
Hello Mimi! Your blog is beautiful!!!
I want to try all your recipes, starting with the icelandic soup on Saturday!
Maybe followed by the chocolate tart 🙂
Thank you!
hi. just wonderful and i will try some recipes thanks a lot for share from other place in this world.merci.
delicious !
Do you ever make Parisian macarons? I have been thinking of making them! I would love to see a recipe on your gorgeous, whimsical blog!
Wow!! yr amazing woman.. i hope to get to know you and yr creations 🙂
I, from Philippines by the way 🙂
I admire your blog and your life in Medoc! Une vie hyper agreable ! Your receipts are magnifique!
Chun from Beijing
Thank you so much! Have a lovely day! Mimix
Hi Mimi, love reading about your life in France, so long ago that I was there, and so far away from me here in Australia! So it’s lovely to – just for a brief moment – “be” in another place when I read your latest. Congrats on a fab blog, and also to your brilliant photographer hubbie…always beautiful photos to accompany your writings! I do have a question…with your creme fraiche chicken, do you place on a roasting rack when you bake it, or is it straight into a baking dish (or does it not matter!)? Thanks, Katie
Bonjour Katie! Thanks so much for visiting Manger – I am very touched by your kind words. I love to hear that you feel like you can ‘be’ in another place. Even if it is for a brief moment, it’s excatly how I want my readers to feel. I wish I could transport everyone to Médoc through the sights, sounds and culinary delights. To answer your question regarding the chicken, it goes straight into a baking dish. Check once in a while and add a bit of water (if the botton of the baking dish is too dry) so you can achieve a lovely gravy – the creamy sauce is delicious! Bonne journée, Mimix
Bonjour, Mimi!
First, I just want to say how much I enjoy your blog. It’s such a lovely escape from the hustle-bustle of everyday life. Second, I have a question for you. I recently became engaged, and we are planning a summer picnic themed wedding with a French flair. All of our family and friends gathered in our backyard with good food and garden games is just what we want on our special day. Do you have any suggestions for traditional French picnic fare that we could make ourselves?
Merci beaucoup,
Marie-Christine
Bonjour Marie-Christine! Congratulations on your engagement – so romantic! I am very happy for you! I love the idea of a French picnic. I would suggest to get a few ‘Vichy’ print tablecloth to sit on (red and white checkered print is my favorite). As for a menu, here are some suggestions: quiche Lorraine, quiche provençale, saucissons sec/ pickles, camembert/walnuts/ ham/emmental cheese baguette sandwiches are great classics. My kids love these sandwiches with a pain au lait bun (milk bread). Salads: celery remoulade, grated carrots with parsley and lemon vinaigrette, poached egg salad frisée with lardons (I like to make a walnut dressing with this), salad Piemontaise (it’s on the blog and my favorite salad!), terrines of country pâté, rillettes, pâté en croute (recipe on the blog), cheese/ cured ham platter, radishes with salt and butter, artichokes and leek with vinaigrette, eggs/mayonnaise and good wine should make everybody happy! Wishing you a great picnic, Mimix
Merci beaucoup, Mimi!
I’m so excited to start trying recipes! I don’t suppose you could point me in the direction of a good saucisson sec recipe? What sort of pickles are common in France? Do you pour melted butter over the radishes, or dip them? I’m sure all our guests will be very pleased with such a lovely menu. I’m dying to try a pate en croute! My father brought back several tablecloths from Marseille when he was there years ago, which will make lovely decor for the picnic.
Merci encore!
Marie-Christine
Danke Mimi fuer ein bisschen Frankreich in Deutschland. Bin auf Sie durch die Zeitung ” Saveur ” aufmerksam geworden.
Vielen Dank Sabine!
Dear Mimi – you and your blog just blow me away – thank you for all the beauty and the wonderful recipes. It’s pure bliss. You really live a dream….
I will try the Calvados Apple Tart this weekend, it’s all clear to me (I also watched the short film : ), I was just wondering what size of tart pan you are using?
Many thanks, wish you always délicieux moments… Iris
Wonderfull life
Αγαπητε μου φιλε mimi οι συνταγες που υπαρχουν στη ιστοσελιδα σου ειναι υπεροχες εφοσον εξιμνουν την γαλλικη κουζινα
Αγαπητε μου φιλε mimi οι συνταγες που υπαρχουν στη ιστοσελιδα σου ειναι υπεροχες εφοσον εξuμνουν την γαλλικη κουζινα
Dear Mimi, I just took a class: Paris to Provence and learned about your blog. It is wonderful! I am trying a couple of your recipes this weekend. Thank you!
do you have rss feed?
You have inspired me………x
Hi, I am in love with your blog, the beautiful and inspiring photos, your recipes, oh my! everything.
I love your blog–it’s such a lovely, eclectic mix of so many different flavors! I was wondering if you could possibly do a recipe on the perfect French fries–it seems to be a staple that isn’t always executed perfectly. Thank you!
Hi Adela! I will definitely do that – french fries make a meal ‘triple-fun’- I’ll work on that recipe and post it someday soon! Thanks for the inspiration! Best, Mimi x
Hi Mimi, I love your blog – definitely makes me feel like I’m living somehow and somewhat in France.
I’m from Singapore, studied a bit in Hongkong (I miss Asian and Southeast Asian food!) And am now studying in UK with the fondest love for France and its cuisine.
I definitely experience the world through my tastebuds and in seeing the local and regional cuisine. Manger, c’est si bon! I love that your blog allows its readers to experience the slice of life feel and how a normal family in France cooks. La cuisine quotidienne, I’m very interested in that so please post more elucidatory posts on that!
I found a jar of duck fat being sold the other day and was so tempted to buy it but I didn’t know what I would use it for and if I would even use it. What would you suggest?
Thank you so much for your kind comment! Duck fat is certainly a key ingredient in French cuisine, I use it for so many dishes, from French onion soup, garbures, and one of my favourite side dishes, the potato galette (or you can just sauté potatoes with duck fat and finish off with a persillade). What I love most is the gourmand taste and how healthy it is for you. Enjoy! Mimi x
Bonjour, Mimi ! J’aime vos recettes… elles sont la perfection ! Vos gougères sont divins et j’aime votre soupe à l’oignon avec des tartines de Comté. Ciao, Jacob
Salut Mimi! You had a lovely recipe for crab rolled in cabbage leaves posted at one point, but I’m not finding it now. Is there any chance you might re-post it?
Bon wend!
Hello Sharon! You will find the link here! Enjoy! Mimi x ps: I will update my recipes thumnails very soon – sorry about that! http://mimithorisson.com/2013/06/19/finding-time-for-spider-crab-2/
Hello Mimi!
I enjoy your site so much! Usually when I see such a beautiful life I become a little envious but reading about yours actually helps me to relax and enjoy my own beautiful life more. I can’t wait to try some of your recipes. Do you do any menu planning on a weekly basis? I’m trying to find balance between eating fresh delicious food and quick simple food for my busier days and it seems like planning would help, but it could also become stressful. What is your solution? Thank you in advance!
Bonjour Mimi !
Malgré mes recherches, je n’ai pas trouvé, sur votre blog, votre recette de “Tourte de la fôret” au confit de canard, cèpes et foie gras, vue ce jour sur Cuisine+. Vous est-il possible de la poster sur le blog, ou m’adresser le lien ? Je vous en serait très reconnaissante. Merci par avance.
Bonsoir Fanette,
Tout d’abord, un grand merci pour suivre mes émissions sur Cuisine+! Les recettes pour l’émission sont sur le site de Cuisine+. Bonne soirée, Mimi x
Bonsoir Mimi,
Après recherches sur le site de Cuisine +, je suis désolée de vous apprendre que vos recettes n’y figurent pas. J’ai pu noter les grandes lignes de votre recette “Tourte de la forêt” cet après-midi, mais j’ai un doute sur le poids des cèpes. Pourriez-vous me le préciser ? Un grand merci.
Bonne soirée dans le Médoc !
Fanette
Bonjoir Fanette!
Voici la recette:
Tourte de la foret
450 g de pâte feuilletée
150 g foie gras (coupé en petit cube)
500 g de chair de cuisses (effilochées) de canard confites
150 g chair à saucisse
150 g cèpes ou girolles (faire revenir dans du beurre et persillade)
3 brins de thym
50 ml Armagnac
2 oeufs
50 g beurre
4 cas de crème fraîche
1 pincée noix de muscade moulue
2 branches de persil haché
2 oignons jaunes (émincés)
sel et poivre
Faire suer les oignons dans une poêle avec du beurre.
Dans un grand bol, mélanger la chair de cuisses de canard confites, la chair à , saucisses, le thym, l’oignon cuit, les oeufs, la crème fraîche, l’armagnac, le persil, les champignons,la noix de muscade, le foie gras, sel et poivre. Bien mélanger.
Abaisser la pâte brisée et en foncer un moule à tarte.
Etaler la farce et recouvrir de la 2ème pate feuillettée.
Dorer avec un jaune d’oeuf.
Enfourner dans un four préchauffé 180°C pendant 25-30 m.
J’espère qu’elle vous plaira! Mimi x
Bonjour Mimi,
Merci infiniment pour votre réponse détaillée. J’ai hâte de régaler mes proches avec cette tourte, qui sera accompagnée de petites pommes de terre sautées à la graisse de canard, en rappel du confit.
Bien cordialement, Fanette
Bonjour Mimi!
Je me prepare a faire cette magnifique tourte pour le diner de reveillon de ce soir. Les proportions sont elles suffisantes pour 6 personnes? Je compte la servir en plat principale avec des rattes dorees et un mesclun, apres un veloute en entree.
J’espere que tu auras le temps de voir ce commentaire avant ce soir, mais de toute facon, quelle que soit la taille de la tourte, je suis sure qu’elle sea bonne! 😀
Bonne soiree de reveillon!
Bonjour! Merci pour votre visite! Je suis ravie que vous allez servir la tourte, j’espère qu’elle va plaire à vos invités 🙂 Pour les portions, cela dépend de l’appétit de vos amis (par exemple, mon mari prend toujours 2 portions)! Je pense que c’est suffisant pour 6, et si vous servez des amuses-bouches, un velouté les rattes etc., et bien je dis oui pour 6 (surtout avec un beau dessert j’espère :)!). Bonne année! Mimi x
Bonjour Mimi,
Vous aviez eu la gentillesse de m’adresser la recette de la “Tourte de la forêt”, que j’ai réalisée. Nous avons passé un moment fabuleux de dégustation ! encore merci.
J’aimerais réaliser prochainement votre recette de boeuf Wellington, mais elle ne figure pas au blog, ni sur le site Cuisine+. Auriez-vous l’amabilité de me la poster, par mail ou sur votre blog ? Merci beaucoup par avance.
Fanette
Bonsoir Mimi, merci pour la recette que vous avez noté.
Pour le coté maison pourriez-vous svp me donner également la recette “de la pate” pour cette délicieuse tourte que je vais faire aprés avoir ramassé des cépes dans la foret.
Je vous en remercie par avance.
Gala
please add me to your email list.
thank you for writing such a beautiful blog! I’m reading from Half Moon Bay, CA, where we have a different kind of local beauty and food scene. Some of your ideas do translate though. enjoy the holidays!
bonjour Mimi,
Je vous lis depuis longtemps et suis très admirative de votre travail et celui de votre époux qui est photographe.
Vous avez la vie que beaucoup de gens auraient aimer avoir, vous vivez dans la région de mes rêves, avez quatre beaux enfants, des animaux, vous êtes très jolie et surtout très talentueuse.
Je crois savoir qu’une chaine TV vous a sollicité pour une émission culinaire et je pense que vous allez aussi exceller dans ce rôle qui vous va si bien.
Je tenais à vous féliciter, et à vous remercier de vous avoir connu par le biais d’internet.
hello Mimi, i saw wondering about two things:
do you have a french version of your blog?
do you have the recipe on the web about the apple and speculoos pie?
i follow you on cuisine tv but i didn t have time to quote evrything.
Thanks for your help
but the way your blog is really nice.
i am a chinese born in france and it just made me smile when you talked about your father keeping ordering dishes. I like to make too much food as all the asians also
Haha! I can totally understand that! Bonnes fêtes! Mimi x
hello Mimi, i was wondering about two things:
do you have a french version of your blog?
And
do you have the recipe on the web about the apple and speculoos pie?
i follow you on cuisine tv but i didn t have time to quote everything.
Thanks for your help
hope to buy your book soon with all the recipes seen on cuisine tv
Bonjour,
Mon mari m’a fait découvrir votre site, j’adore! Et je n’envisage plus un repas sans y faire un tour! Les photos sont magnifiques et les recettes à la fois classiques et pleines de fantaisie. Nous habitons en face, dans le blayais et sommes très attachés à l’estuaire et à la cuisine du terroir. Juste une question féminine: vous qui êtes si mince, vous mangez tout ce que vous cuisinez? Si c’est oui, so lucky! Bonne année à toute la famille
Bonsoir Mimi et nos meilleurs voeux pour 2014 pour toi et ta famille
Merci pour toutes tes recettes. Nous nous régalons à chaque fois que nous les essayons. En ce qui concerne la tourte de la forêt j’ai la recette de la farce au complet. Je sais comment faire la pâte brisée à ma façon mais j’aurais aimé essayer ta recette de la pâte brisée. Te serait-il possible de me la transmettre par retour de mail. D’avance merci. Amicalement
Barbara
sono italiana.Ho letto di Lei su allegato Corriere della sera. Complimenti, vorrei essera brava come Lei.. Buona giornata
Hi,
I just wanted to tell you how amazed I am by :
1/ your website
2/ the stories of your life, which make it look like a tale… it is so delightful to read it !
3/ your perfect ability to write either in English or in French
4/ your recipes and the beautiful homage you pay to french cuisine by cooking its best recipes with so much respect and yet with your own (great) touch ! French people can’t compete : you are beating us at our own game ! 🙂
I am currently starting a new blog : as soon as it is worth looking at, your website will be my first advice to fellow readers !
Congrats and please stay as you are !
PS : excuse my English : I did my best to avoid mistakes !
Bonjour mimi,
j’ai bien aimée votre recette, mais j’ai dû utiliser des pâtes déjà faites J’aimerais bien avoir votre recette pour la pâte à tourte s’il vous plaît merci encore pour vos recettes
J’attends de vos nouvelles
I love your blog.. very nice colors & theme.
Did you create this website yourself or did you hire someone to do
it for you? Plz respond as I’m looking to create my
own blog and would like to know where u got this from.
appreciate it
Bonjour Mimi,
Je viens tout juste de découvrir votre émission sur cuisine +, et c’est avec plaisir que je me suis précipitée sur MANGER ! J’ai tout dévoré (des yeux) ! C’est empreint de poésie et de douceur, des photos à couper le souffle, et des recettes généreuses et gourmandes !
Je suis très tentée par les soufflés aux marrons et le sorbet de chocolat noir. Or je n’ai pas été assez assidue pendant l’émission, et les recettes ne sont pas disponibles sur cuisine +. Pouvez-vous me communiquer; s’il vous plaît, les recettes pour ce dessert parfait ?
Grand merci, et au plaisir de vous lire
Cher Mimi, merci pour un tel magnifique cook book. Les photos sont toutes formidables et réveillent tant de rêves de France & un énorme désir de partir en France tout de suite! J´aime beaucoup ce pays…Jusqu´au moment, je n´ai pas encore lu beaucoup ni essayé beaucoup de recettes – cést autant que je suis enchantée des images – , mais je vais revenir fréquemment pour lire, rêver, cuisiner….
Dear Mimi,
your blog has opened my eyes very widely for the cuisine and joie de vivre. Everything is so chic yet very natural. That is wonderful.
Plus chapeau bas to your husband for such extraordinary way to capture this beautiful moments.
Merci&Full of respect xx
I went to the Elle site and read the article about your picnic. Google translated it in amusing ways. I copied a recipe to save in my Evernote. It’s a good thing that I have studied French and French cooking because it was la little garbled ( translate doesn’t put the verbs in the right place ), and I am guessing that coffee spoons are teaspoons, and soup spoons are tablespoons. I love your website and your adventures. I wish you all the best!
Google can be a funny translator – I agree! Glad you found your answers – please don’t hesitate to ask me questions if you have any. Happy summer! Mimi x
Je viens de découvrir votre blog, mais je vous ai découvert dans votre émission de cuisine, les recettes de mimi qui est diffusé sur Cuisine+. Vos recettes sont très appétissantes. Je pense en essayer prochainement. Pourquoi écrivez vous votre blog en anglais, la traduction en français en est souvant étonnante. Bonne continuation.
Merci! Mimi x
Your blog is so delightful! Il me rend nostalgique de ce si beau pays, de la cuisine de mon pere (le riz au lait, le poulet roti du dimanche surtout), de l’enfance un peu, aussi. Je decouvre votre travail aujourd’hui et c’est un vrai plaisir!
Bonjour Mimi,
Your story and blog are inspiring and a joy to read.
May I pick your brain about thoughts for an American thanksgiving menu?
Cheers
Bonjour Mimi,
really like your blog & recipes, thank you for sharing everything! Last weekend I saw your recipe for stuffed savoy cabbage and I wanted to make it tonight, but I can’t seem to find the recipe anymore.. Is it maybe still available?
Merci d’avance!
Hi Anke, No it’s there in the latest post if you just have a look, I haven’t put it in the thumbnails yet (very bad at that), and it’s also in my new cookbook, A Kitchen in France. 🙂 Mimi x
Hello Mimi ~
Thank you for sharing your life’s experience through your kitchen! And reliving your kitchen experience here in sunny California! Got your book… love it!
Thank you so much Trish! Mimi x
Great recipes and pictures! What is the name of the camera that is being used to take these pictures?
Thank you!
Dear Mimi,
I just received your cookbook and was looking for a recipe for some sweets to take to my son’s Christmas event this coming Friday. Bugnes with Orange Flower Water sound very appealing because of the orange flower, but I miss where the orange flower water comes in: it is not mentioned in the recipe. Can you please clarify?
Thank you.
Hi Maria, Thank you for noticing, even if it’s too late to change it in the book. I am, however, happy to report that so far this is the only error we’ve made in the book. On the original recipe list these were called Bugnes with Orange Flower Water. In the later stages I reverted to a slightly different version with no Orange Flower Water, but rum instead. I guess the title accidentally stayed the same. I make these all the time, they are wonderful and taste equally nice with rum or Orange Flower Water. If you’d like to make them according to the title just add 2 tablespoons of Orange Flower Water instead of the 2 tablespoons of rum. Sorry for this confusion (which I hope is the only one in the book) and thanks for letting me know. Mimi x
Thank you for such a swift reply! I will try the orange flower water. This is my absolutely favourite flavour, which we discovered on our visit to Morocco. Maria x
Chère Mimi , autant le dire tout de suite , je suis fan absolue , de votre blog aux très belles photos , de votre livre que je me suis empressée d acheter et a ce propos peut on espère un jour une parution en français je suis sûre que tous vos fans seront d accord avec moi .Et enfin je suis assidûment vos émissions sur cuisine + .E t c’est pour cela que je vous écris . Pour les fêtes de fin d année je pense faire le boeuf Wellington mais la recette éditée par cuisine + ne correspond pas tout à fait a votre démonstration . Pouvez vous m aider a la réussir aussi bien que vous sans rien oublier . Merci à vous et a bientôt
Hi Mimi,
I just wanted to thank you, i enjoy your blog so much!
I cooked about 10 recepies for now, both from the website and the book, and I loved them all!
Can’t wait to try the rest!
All the best,
Anna
Looking forward to following your blog
Please put me on you emailing list for future posts.
Thanks.
Frankie in Texas, USA
Special is, as special does, and I have been following your new book, your blog, and have been feeling in heaven for you won’t believe, eight hours. Plus emailing to friends and daughters, to tell them what they are missing! Your truly are a priceless jewel. And now I want to start, and do cooking classes, and look at your dogs. Your Jack Russells are the most beautiful I have ever seen, and I have been around them for years, horse people adore them. Yours are special looking! Thank you for enlightening my life and many others. Priscilla in Philadelphia
Dear Mimi, I really love your recipes but where can I find videos/ tutorials?
I saw one in a flight AirFrance, where can i find them??
My best,
AnneSophie
Bonjour Anne-Sophie, I have shows on Cuisine+ ‘La table de Mimi’ and ‘Les desserts de Mimi’, and so far there is one tutorial on anapple calvados tart I made with Mr.Porter (it’s on my press page). But good news, I am planning to have a youtube channel this year, so there will be lots to see! Mimi x
We live in Nashville, TN USA. I have just now discovered your Blog as well as your Website. Several weeks ago I read about you in the WSJ and immediately ordered your book. Over the holidays I have made several of your recipes including one in the pot today (Ox Tails). My husband and I have determined your book is in our all time top 5 for beautiful, delicious and all round best cookbooks and I being a voracious cook for many years have quite a large library of cook books. I sincerely hope I can schedule one of your cooking workshops soon. We do visit France about every other year. I will be looking forward to cooking with you.
lovely in every way
Very pretty, and enticing blog. I would like to subscribe, please. Thank you. Happy New Year. Lisa
Thank you Lisa, I’m glad you like the blog 🙂 If you want to receive a mail every time a publish a new post just click the little button in the bottom right corner that says “follow”. Mimi x
I made your recipe for stuffed savoy cabbage and it came out beautiful and delicious. Your blog is a delight and inspiration and I love vicariously living the country life of France through it. Thanks Mimi and Happy New Year to you and your family.
Dear Mimi: Your cookbook is fantastic. I received it for Christmas and already tried out two recipes (one twice because it is so delicious). I now finally know how to treat the vegetables from our garden the way they deserve. Thank you!
Thank you for these beautiful ideas !
Your blog is amazing !
xoxo
Victoria
excellent !!!
Love your blog!
Hi Mimi,
I just discovered your book in a Montreal bookstore.
the photos are beautifull and classy.
and you are tres charmante!!!
Lara
Merci Clara! Mimi x
Gorgeous and Delicious blog!
I just discovered it and cant wait to try some recipes.
So thankful for your generous sharing. I am now a ‘follower’
Elisabeth
Thank you Elisabeth, happy to have you on board 🙂 Mimi x
What beautiful photo. Feeling inspired x
je viens de connaitre ton blog par une amie, qui nous a fait gouter une de tes recettes, je possède moi même un blog de déco et de couture et j’habite dans les Charentes pas très loin de chez toi, à très bientôt
lateliercharentaisJ
je viens de connaitre ton blog par une amie, qui nous a fait gouter une de tes recettes, je possède moi même un blog de déco et de couture et j’habite dans les Charentes pas très loin de chez toi, à très bientôt
lateliercharentais
Dear Mimi, I saw your tv show The Art of cooking, and I loved the simplicity of the roasted lamb shoulder and the cocotte egg Bordeaux soup, immediately I tried these recipes and my family was greatly surprised, because though I’ve been married for 24 years I had never cooked something so delicious, it was amazing, wonderful, exquisite! I write to thank you for sharing your recipes. At this moment I am buying your book: A Kitchen in France but I would like to know if My cookbook: Manger is a different book and where can I get it. Once more thank you very much. Best personal regards, Victoria
Dear Mimi,
Bonjour,
I recently ordered your cookbook and now I am a fan. Thus far 100%, meaning everything I’ve made has been excellent (my wife and son are my toughest critics!). I truly like your style of writing as you make following a recipe easy. I also appreciate that many of your recipes contain many ingredients already in my pantry. Keep up the good work!
Merci!
Semplicemente un blog meraviglioso. Complimenti per le foto e ricette.
bonjour mimi,
i just came across an interview with you on http://romyandthebunnies.com. and as soon as i clicked on the link to your blog i was awestruck. omigod! all of these wonderful recipes! all of these amazing fotos and inspiring writing. how on earth is it possible i have missed this so far?!? i am so going to order your cook book right now and will start cooking these recipes prontissimo. thank you so much for sharing them and congratulations from vienna (the home of “gugelhupf”), Brigitte xx
Thank you so much! Enjoy the blog & recipe. Happy summer! Mimix
Beau blog, magnifiques recettes et très chouette émission sur Canal + 🙂
Hi mimi,
First of all bravo for this beautiful blog and ur instagram page.
I have a question to ask you about le gateau au citron meringue que vous avez fait sur canal plus dans votre emission “la cuisine de mimi”.
Vous faites la creme au citron (jus, oeuf, sucre beurre) que vous melangez ensuite a une autre creme…
Alors l’autre creme, c’est de la creme chantilly??? J’ai utilise de la creme chantilly, et le resultat n’etait pas aussi dense que votre creme. Au final lorsque je superpose les deux genoises la creme coule.
Avez vous une astuce pour moi?
Merci beaucoup and keep up with the great work
une fin de soirée encore ensoleillée et un passage sur votre blog où milles recettes donnent envie de s’atteler à nos fourneaux !! alors Merci chère Mimi pour tous ces précieux moments que vous partagez avec nous
bises du Sud de la France
Merci à vous Marianne! Mimi x
Mimi, je vous suis depuis Londres. Un vrai plaisir! Vos recettes donne vraiment envie. Encore bravo pour votre travail continuez comme ça!
Meilleures salutations,
Maxime
Mimi, je ne vous connaissais pas avant La tenue de Mimi sur canal + et je peux vous dire que j’aime beaucoup ce que vous faites, votre vie paisible est une inspiration! Ce dernier dimanche je vous ai vu faire une glace au miel, mais je n’ai pas eu le temps de noter la recette et je ne la trouve pas par ici non plus. Pouvez vous me dire où elle est, s’il vous plait? Merci beaucoup, have a lovely day!
Kadija
Des recettes magnifiques et qui réussissent toujours du 1er coup !
Bonjour,
je suis fan de vos apparitions sur canal + et j’ai été très étonné de voir les recettes de votre blog uniquement en anglais.
Quelle déception !
Y a t il un moyen de les avoir en français ?
Bonsoir Mimi,
Un petit mot pour vous dire combien votre émission culinaire est apaisante et procure un calme et une détente inégalées…Enfin une émission où on ne s’agite pas dans tous les coins… Rien qu’à vous regarder faire,on trouve ça délicieux! Et merci de partager tout cela dans votre blog…
Bonjour mimi !
Je cherche désespérément depuis des mois sur le net vos jattes rouge et verte !!!
Ou les avaient vous achèté ????!!
Bonjour Mimi !!
Je chercher désespérement depuis des mois sur le net vos jattes rouge et verte !
Ou les avaient vous acheté ???!!
Bonjour Mimi,
Je refais régulièrement vos recettes et c’est un vrai régal pour toute la famille, merci de partager de si bons plaisirs.
Je suis également à la recherche de vos jattes rouges et vertes, en vain… Pourriez vous m indiquer une adresse où je pourrai les trouver s’il vous plait. Merci !
Just discovered your site and I must say that I love everything. From the recipes to the ambiance, the beautiful photographs.
However I do have a question. Is healthy food incompatible with good, tasting, cuisine ?
In other words, just a humble request for the inclusion of more healthy recipes.
Thank you in advance
Rodrigo Coutinho
Lisbon
Portugal
One of the best sites I’ve seen. Sandra Durham, NC
Hi Mimi, I just bought your book and am wondering if you have a recipe for the vinegarette you dip artichokes in? Your book is amazing! I love the pictures and stories and inspiring recipes. I’ve tried a few and they’re great!
Bonjour mimi,
Un midi en dejeunant avec mon fils nous sommes tombés sous votre charme sur votre emission les desserts de mimi (la tarte citron meringuée). Tout parait si simple et facile et surtout si delicieux. Et me voila sur votre site !
Pour sa fête d anniversaire de dimanche (6 ans) je voulais faire des cake pops. Malheureusement votre page est en erreur 404 not found.
Merci d avance pour votre reponse.
Bien a vous.
I can’t wait to try these recipes! Also, I just ordered your book!!
I LOVE THIS RECIPES <3
Bonjour Mimi,
je suis “obsédée” par la nourriture (surtout la bonne bouffe!) par conséquent j’adore votre blog, les recettes, la vaisselles… La représentation de la campagne avec le chic de la cuisine française! j’habite en Périgord et je retrouve enfin une cuisine qui me parle et me ressemble! Je vous écris car je recherche une recette que j’avais vu sur canal+, une superbe tourte aux cèpes, confit de canard, pomme de terre, foie gras… La mettrez-vous dans votre prochain livre? J’en ai l’eau à la bouche rien que d’y penser, j’espère la retrouver! Je vous souhaite une merveilleuse année 2016 pour vous et votre famille et continuez à nous ravir avec tous ces plats aussi beaux que bons!!!
Please, do you have a banana pie’s recepy?
Sorry I don’t, but in my food TV show, Les desserts de mimi, I have a banoffe pie recipe. Check out the show on Canal+ online. Mimi x
Hello, I love your website. I am sure you don’t read all these comments, but I will be buying your newest book when it comes out. I can’t make the foie gras, to me that has to be one of the most barbaric things to do to an animal. I know all countries are guilty of not caring for animals as they should, but foie gras is just sad. But, love you home & your site & look forward to your new book.
Please add me to your newsletter!
Thank you, Gaby
I love your food blog.
Je tenais à vous féliciter, et à vous remercier de vous avoir connu par le biais d’internet et télé. Je suis du Québec et j’aime beaucoup votre émission, merci encore
Merci! Mimix
Lovely blog!
Really nice blog!
Reading your lovely new book, French country Cooking, page 22. After I clear the tears of joy, I will devour the rest, as I did with your first book
Happy days
Richard. Boca Raton, Fl
This blog and your two cookbooks are so beautiful and inspiring! I have enjoyed all of them so much!
I saw the last part of your show today in Ontario, Canada. The food looked delicious but what caught my attention was that you were playing an instrumental version of “Where do you go to My Lovely?” in the background. My friend, Peter Sarstedt wrote the song and, sadly, died one week ago. I had not heard an instrumental of the song before but did release my cover of the song in 1980 and Peter sang on my 2007 album Taking a Dive. Anyway, I found it to be an interesting coincidence that you would feature the song at this time. Je m’excuse mon francais probablement n’est ce pas si bon que votre anglais 🙂 . C’est tout. Bonne annee! I’m looking forward to trying some of your recipes!
Hello,
I would like to make a recepy from one of your books, potatoepie with comté.
There is no fluid mentioned to pour over the potatoes. Is this correct ?
With kind regards,
Antoinette