The French spend their time discussing food and even while they are having lunch or dinner, they speak about a past or a future meal. Here are a few pretty dishes which are super easy to make. A stylish ratatouille designed by interior architect Leonie Mason, an endive and salmon eggs starter which I like to serve at home and … Read More
Writers love to eat and here are their recipes
Since you are not sending me your recipes I have to rely on Sylvain di Fiore and Angela Assouline-Yagdaroff‘s new book dedicated to famous people’s idea of good food and they are mostly easy and cheap to make so here are some pictures to wet your appetite. Of course the minimal aspect of most dishes is due to chef Benjamin Brial, … Read More
Poulet en gelée, Daphné style
My friend Daphné loves her food and is a pragmatic and great cook. When I visited her the other day in Provence, the temperature was of 40° centigrade and she managed to serve us the perfect dinner. Chicken in aspic. I went home the next day and tried to make it for myself. It was a great success so here … Read More
“Cooking on the sixth floor” by Nathalie George
The sixth floor is generally considered in Paris as the level where maids used to live, without the commodity of an elevator and in tiny rooms called “chambres de bonne”. Today, there are mostly students or newcomers who live there and often, still have to share the loo in the corridor. This is where Nathalie George, who was raised by … Read More
Coronation chicken, a great British summer classic
I first had it at an after wedding brunch two years and then, an English friend reminded me of it last summer. This cold chicken salad, invented for Queen Elizabeth’s coronation in 1953, has many Commonwealth ingredients such as curry powder and mango chutney. And what makes it lovely is its sweet and sour taste. I have been going around … Read More
The cherry clafoutis is in season
Often when you buy cherries they are not very sweet, or they are tasteless or almost gone. The cherry clafoutis is a great dessert to serve lukewarm all of June. And it is so easy to make. This is the recipe given by Thierry Chevalier, chef of Cercle Interallié in Paris. Make sure to keep the cherries with their pits … Read More
A recipe a week, Oeufs cocotte or scrambled eggs, always a delight
In these times of deconfinement, one wants to eat very healthy and very fresh. I recommend this mix of vegetable and eggs, which have a double advantage. It takes little work and time to prepare and it is very soothing. With Oeufs cocotte tomato style, you have a full meal with no effort and here is a recipe from New … Read More
A recipe a week, skate with raspberries!
Joseph de Vilmorin is one of the best (home) cooks I know. Whether in Corsica or in Brussels, where he lives with his family, he always invents the most beautiful dishes. His soupe de poisson is a major event which takes all day to make after he goes fishing early in the morning. His cheese soufflés are huge and delicious, … Read More