I’m a breakfast person, really, though I don’t get to it quite as often as I’d like, because I’m also trying to be a morning person, of the frisky, bouncy kind, which in turn I really am not (I may be frisky and bouncy but only after midnight), yet over the years I’ve gotten quite decent at being a morning person, and there’s nothing sweeter than a cup of tea in bed at 6.30am, watching my favourite tree through the big old windows of my room.
So whenever I get a little more morning leisure, it’s the everything breakfast, and the other day I made myself this French classic called omelette aux fines herbes so simple, eggs and herbs and seasoning. Oh, and crème fraîche, of course, there’s crème fraîche in it.
Aaaand I’ve got another retreat up my sleeve for you, The Moon Within, me co-hosting with Jessica Breuninger. Jessi is a holistic practitioner and intuitive guide whose work combines astrology, systemic constellation work, energy healing, and deep empathy to support emotional clarity, inner healing, and personal transformation. She will guide systemic constellations centered around the lunar principle in astrology – exploring emotional imprinting, attachment, and inner needs.
Between the sessions, there is space simply to arrive: guided walks through idyllic landscapes, quiet moments in nature, conversations beneath the stars, and long evenings with exquisite gourmet food.
Like goddesses in France – nourished, softened, and deeply connected.
When: Friday 4 to Sunday 6 September 2026
Note: This retreat will be held in the German language
More info here or write me a message to hello@lespoissonchats.com.
What you’ll need
Per person
- 2-3 fresh farm eggs
- Loads of fresh herbs, whatever your heart desires; I used fresh wild garlic, fresh oregan and parsley
- Fleur de sel and ground black pepper
- A tablespoon of crème fraîche
- A tablespoon of butter
How you cook it
Beat the eggs with the seasoning until fluffy, foamy, and pale.
Finely chop the herbs and stir them in with the crème fraîche.
Melt the butter in a frying pan over medium-high heat, add the egg mixture, then reduce the heat to just under medium. Count to ten, then carefully start pushing the eggs from the rim of the pan toward the centre, working your way around. Once the omelette has mostly set, continue cooking for another minute, fold it in half, and serve hot.
How you eat it
With a little extra time at hand and some steaming hot coffee, morning sun ideally, and a generously buttered slice of fresh baguette.
Les Poissonchats 