Since curfew at 6 pm has been installed in the whole of France, panic strikes everyone at 5.30 pm. How can we be back by 6 pm when we have so many things to do, buy dinner, pick up the children from school, go swimming, etc… Well everyone seems to react accordingly and lunch is the new dinner and usually … Read More
A Fish pie by Jackie Budin
It is a mistake to think that British food is not delicious. One of the best sellers of Parisdiary’s recipes is Coronation chicken which has become the trend in Provence all summer long. I was recently talking to Jackie Budin, an old colleague from Vogue Hommes who has the best fashion eye I know, and who won a César Prize … Read More
Radish tops make great soup too!
I love radishes pink or black, round or long, for their crusty bite and their bitter taste. And also for the bread and butter that you need to eat with them! But I am always sad to throw away the tops (fane in French) especially when they are fresh and pretty. So last night I decided to boil them with a … Read More
Clara’s Pot au Feu
Clara Lourenço is a wonderful cook. Not one of those trendy chefs who serve you half a spoonful of beef and call it a bourguignon. And she has her own recipe of pot au feu which she was generous enough to share with us. It is a delight. She shops at Marché de l’Alma every Wednesday and Saturday and picks … Read More
Salvation comes from cooking
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