L’Art de Bien Manger

  • Planning for Good Times and Mogette Soup

    Planning for Good Times and Mogette Soup

    We are in mid January, the festivities and merry lights already starting to fade into memories. The days are short and cold and spring sounds like an exotic perfume, far away and a little unattainable.  Yet, this week we cut the hedges and trees in our garden, now that they sleep they are safe from… Read more

  • Dorade Royale – Christmas is Coming

    Dorade Royale – Christmas is Coming

    Come Christmas Tide, I’m drawn towards rich aromas, spices and toasted citrus fruit, food that radiates warmth and generosity. A ripe full skirted woman, rather than a light girl with a spring in her step. Now fish traditionally is rather on the light girl with a spring in her step side, but that doesn’t mean… Read more

  • Kouglouf Fourré à la Crème de Figue

    Kouglouf Fourré à la Crème de Figue

    We’re back in the realm of Le Roi Stanislas, my favourite Polish king without kingdom who found a home in Lorraine, another ancient dominion that begins at the west border of our tiny village. Le Roi Stanislas, ardent foodie and connoisseur with a sweet tooth and somewhat my kitchen patron Saint. I’ve been forever wanting… Read more

  • Noix de Saint Jacques Sauce Orangée sur Lit de Fenouille

    Noix de Saint Jacques Sauce Orangée sur Lit de Fenouille

    Noix de Saint Jacques Sauce Orangée sur Lit de Fenouille, scallops with orange sauce sleeping on a bed of fennel. Sounds rather fancy, in reality it’s quite easy to make. And a corker if you’re into scallops like me. Orange season has begun here in France, and the first bright baubles have made their way from… Read more

  • Guimauves Aromatisées au Sapin

    Guimauves Aromatisées au Sapin

    Guimauves (say /ɡi.mov/), probably one of my all time favourite discoveries from my life in France. Fluffly, light and beautifully flavoured. If you have a thing for marshmallows, you definitely have to try guimauves. If not, you possibly have to try them too, like my husband who after so many years undergoing French gastronomy brainwashing,… Read more

  • The Way I Make Mulled Wine

    The Way I Make Mulled Wine

    This will take a couple of days to soak, so start well on time if you’re planning on mulled wine for a little party.  What you’ll need A bottle of nice pinot noir, not too young, not too complex either Slices of dried oranges Cinnamon sticks Star aniseed Pink peppercorns Dried chilli  Nutmeg, grated Cloves… Read more