L’Art de Bien Manger

  • 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

  • Onion Soup on a Rainy Day

    Onion Soup on a Rainy Day

    Rich, creamy and comforting, that’s exactly what I need now. It has been awfully cold out here, overcast days that make one sleepy, thin foggy rain pouring from all directions including bottom up. We play bistrot today, pretending we just ended up in a small French town, hungry and weary, and happily sitting down in… Read more

  • Tartine au Saumon on a Train

    Tartine au Saumon on a Train

    This is a quick one, one for eternal travellers. Salmon tartine. Take a rather large but thin slice of bread, toasted on both sides. In a little bowl, mix fresh goat cheese, cream, dill, half a shallot finely chopped, capers, pink pepper, grated lemon zest and a hint of sea salt. Scoop over the bread,… Read more

  • A Postcard from Summer – Fig Liqueur

    A Postcard from Summer – Fig Liqueur

    Somewhen in July my electrician gave me a ring to tell me he had got plenty of green figs and if I’d like to get some, he’d set some pretty ones aside for me. Of course I wanted some, and I immediately agreed to pop by his place later the afternoon, whereon he sounded very… Read more

  • How to Cook a Duck Breast – Greeting Autumn

    How to Cook a Duck Breast – Greeting Autumn

    It’s Monsieur’s favourite, duck breast, and although I am sure of his infinite love and affection for me I secretly suspect him of being perfectly capable of choosing a perfectly cooked duck breast over my precious company.  Magret de canard, such a French classic, and thus a regular on my table whenever we have something… Read more