L’Art de Bien Manger

  • Russian Eggs and Very Exciting News

    Russian Eggs and Very Exciting News

    You probably heard me saying this multiple times these last days, but it is very cold here. Very very cold. Unimaginably cold, like a hole in the sky where someone pops arctic air over our land. So I made Russian Eggs. Eggs, you know, symbol of rebirth and spring and sprightly frolicking, and we had… Read more

  • There are Mendiants until Lent

    There are Mendiants until Lent

    Mendiants, say beggars on a silver tray. In fact, they are sinfully delicious and I would say capitally healthy too because they contain nuts and fruit. A corker in short.   I made these well in advance for the weekend, as we are planning a micro-feast with neighbours. Nothing fancy, a little potage and then… Read more

  • 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