Whether it’s in my photography or in the way I welcome people here for our culinary adventures, I always try to create the best possible sensory experience, but I also make it a point to keep things as casual (OK, casual chic) and authentic as possible.
Peter just started working on his very own vintage Bentley. All he has right now is a chassis, 4 wheels and the engine. I will document the whole process and post the photos on my car website. Peter’s shop is filled with Riley’s and Salmsons and Bentleys and all he plays in there is prewar music. Walking in there is like turning back time…
As you all already know, my greatest pleasure in life is to share everything I love about France with my guests and my friends.
My dear friend Mimi (Chef Mimi Blog) came back to visit me last week and brought along one of her dearest friends, Gabriella.
All we did for a week was eat and drink and laugh. Oh we laughed so hard… When people ask me what I do for work, I just tell them I don’t actually work… They always look at me and smile (you know, the “oh poor thing” smile. The suckers think I’l kidding. The joke’s on them ;0)
It seems a little late to celebrate a season that will be over in a matter of days, but I found some photos of my first picnic of the year and thought I would share them with you.
The only thing I really missed was a HUGE fig tree we had there. I spent most of my childhood playing around that tree. And, once a year, Paulette, my grandmother’s cook, would use its figs to make the most wonderful jam.
I visited my aunt Nicole the weekend before last. We went to the market together and got everything we needed for the most amazing omelette with chanterelles and herbs. For our main course, Nicole bought a few pigeons from a 90 year old gentleman. We found out how old he was during our conversation with him (it lasted for EVER). We also bought the sweetest prunes and mirabelles for a pie. Aunt Nicole is a fabulous cook!
Pierre (my cheesemonger) and I were talking about truffles the other day. I was telling him that I wish I had access to fresh truffles year round. Indeed, truffles are harvested in December, January and February. After that, you can only get them in jars. They taste very good, but it is nothing like the fresh stuff. Pierre told me that he keeps a few for himself every year and freezes them.
Sear a duck breast on low heat. Fat side first! Get rid of the excess fat in the pan as you go. Keep about 4 tablespoon worth of the sweated fat towards the end. Keep it in the pan.
Take the meat out (it should still be a little bloody in the center) and place the apricots cut in half in the pan where the duck fat remains. Sear them 5 minutes on each side until they brown slightly.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, salt and pepper to taste
Put the meat back in the pan (30 seconds on each side to warm it up)
I prepared the tartare very simply as Quitterie is absolutely right: tuna is not nearly as strong as salmon and one should not season it as much or mess with it in any way.