L’Art de Bien Manger

  • Tsoureki, Oversized. And Other Traditions.

    Tsoureki, Oversized. And Other Traditions.

    Where shall I start. I made that Greek Easter bread Tsoureki based on the recipe given to me by the Greek lady living on the other side of the earth, her name is Georgia, a name that resonates, and then I have prepared this little Easter tale for you. I’ll give you the tale first.… Read more

  • Where I come from

    Where I come from

    Where I come from, the sky is a vast stage for clouds devising mad plays with light. It’s a theatre for giants, the steep rocks of the mountains lining the valley. Imitating the frills and laces of the ladies’ dresses. You can tell the weather by its holes, by the way. Where I come from,… Read more

  • Encounters

    Encounters

    Sometimes things fall into place, just so. I have been given a recipe for Greek Easter bread Tsourakis from a Greek lady living on the other side of the earth. Just so. A Greek lady who by normal standards is a complete stranger to me. Luckily I’ve got my own. Where she lives, tomatoes are… Read more

  • January Comfort Food

    January Comfort Food

    Warm lentil salad. Comfort food. It’s January, dreariness raw wind and heavy clouds. The cold sneaks into your bones, it’s hard to shake it off your skin. Incredibly short days, the world seen through a sleepy foggy filter. January calls for some food remedy, an easy one, no exaggeration, simplicity instead. This is a fairly… Read more

  • L’Art de Bien Manger Workshops 2019

    L’Art de Bien Manger Workshops 2019

    When we bought our house in this lost corner of France a few years ago, we never imagined that it would develop such a firm hold on us. We thought it was us making all the decisions, but fact is, as we learned over the years, that this house is rather peculiar. I’d call it… Read more

  • About that Chocolate Tarte

    About that Chocolate Tarte

    About that Chocolate Tarte, façon Poissonchat. What gets into it and how and when. I’ve done it countless times, in countless variations. The last tweak I gave it is the one with the damsons or plums. Initially to keep it moist. But then our village vet fell heads over ears for my plum tarte, so… Read more