2 recipes from my new cookbook



Around two years ago I was walking the streets of Toulouse after a wonderful meal: the local Cassoulet and some heavenly desserts. We had invited my aunt, Francine, who more than anyone inspired me to start cooking and I was in high spirits as I walked the streets of the “pink” city in the beautiful afternoon light. Then came the blow. One phone call from my banker telling me that the loan everybody had told me we would get, wouldn’t be coming after all. It was complicated, it had gone fairly smoothly through the system but stopped at the top. But he wished me a great weekend. I still remember the street I stood in, the pretty rose-colored patina of the house next to me, the joyful sounds of my children walking ahead of us. The worried look on my husband’s face.

We had found the house of our dreams, and through the kindness of the man selling us the house we had already spent precious moments there, made little visits, had picnics. The kids had been scared by the ghosts, the bat and the cat. We had peeled off some wallpaper, found an old gramophone, we had danced in that house. And now it might never be ours. After an hour of some anger, some frustration, we got optimistic again. That house would always become ours, one way or the other. Then we had pizza. I even had spritz. And I don’t like spritz that much.

1 rue de Loudenne was always more than just a house to us, even more than a home. It is an idea, a project, one that will keep evolving. I knew from the first day I set foot in it that this house could only lead to good things. It has, wonderful workshops, countless family meals and moments, a long list of beautiful feasts with people we care about. That crazy pop-up ‘family restaurant’ we did last summer.

最后但并非最不重要 …
… the cookbook I wrote last year.





我已经写了一个食谱,但我已经溢出了新食谱的想法,并渴望包括一些经典的食谱。William Hill斯诺克oddul在前几天说:“这是我认为的好食谱”。我看着他并回答了“他们都是好食谱”。William Hill斯诺克我的意思是。如果我不这么认为,为什么他们会在那里得到那里。我只是喜欢这本书,在某种程度上,它比第一个更难做出,我们毕竟,同时装修一所房子,养一个小女孩,傻瓜和其他一些孩子。

The pop-up family ‘restaurant’, what an adventure. We assembled a very curious team, we had so much fun. Perhaps most meaningful of all, I think the guests who came loved it. At least I was satisfied. We set out to do something, sort of impossible, and at the end it all my goal was this: a restaurant I would have liked to have gone to and been happy I did. I think we managed that.





Like I say somewhere in the book, it’s the cookbook that wrote itself, these are the recipes I love and the memories I treasure.



To receive the notebook all you have to do is sign up这里和provide proof that you have preordered French Country Cooking. The many who have already preordered the book are of course also eligible for the notebook.

I’m very happy with this idea of a little kitchen notebook, in fact I can’t wait to have a few of them myself, very useful in the kitchen these little books. This time we had a French illustrator help us with a few images and one of them will be on the notebook, a Smooth Fox Terrier – of course.

French Country Cooking‘ available for preorder at:

Barnes & Noble



We decided to share two recipes from the book, something light and easy that everybody would like. By the way, the book is divided into several sections and these two I’m sharing come fromGoû(为所有年龄段的儿童的下午的特殊零食)和Staff Meals(在去年夏天之前或之后的推动我们的时刻)。




Mimolette and Comté Mac and Cheese

这部分的书是谁的who of comfort food—and it wouldn’t be complete without the king of comfort foods: mac and cheese. As a kid in Hong Kong, I remember reading about this exciting dish and desperately wanting to try it. I also remember my disappointment when, having coaxed my mother or some nanny into buying a ready-made version, I realized that maybe it wasn’t the best food in the world after all. But all that is relative. You reap as you sow. I still believe in the power of mac and cheese when it is done right. With just enough glorious, pungent cheese, it can still be, on a good day, the best food that a little girl ever dreamed existed.

1 cup fresh bread crumbs
5 tablespoons/60 g unsalted butter, plus more for the pan
Fine sea salt and freshly ground black pepper
2 ½ cups / 600 ml whole milk
Pinch of nutmeg
Pinch of piment d’espelette or mild chile powder
1 pound/500 g dried small penne or macaroni pasta
10盎司/ 300g Mimolette奶酪,磨碎(约2/3杯)
5盎司/ 150 gComtéCheese,磨碎(约1 1/3杯)

1.Preheat the oven to 350°F/180°C. Butter a large ovenproof skillet.
3.在食品加工机中,用大蒜和1汤匙/ 15g黄油脉冲面包屑。
4.在中间煎锅中,熔化剩余的3汤匙/ 45g黄油在中热。在面粉中搅拌。立即在牛奶中搅拌,小一点,直到酱汁增厚,大约2分钟。用盐和胡椒搅拌芥末,肉豆蔻,肉豆蔻和季节。
5.Add the pasta to the boiling water and cook to al dente according to the package directions.
6.每一半奶酪到酱汁。当面食是Al Dente时,排出并将意大利面混合到锅中的酱汁中,直到与其他磨碎的奶酪一起使用。
7.Pour the pasta mixture into the buttered ovenproof skillet. Scatter the breadcrumb mixture all over the dish and transfer to the oven. Bake until bubbling and golden brown, 30 to 35 minutes. Serve hot.




Fig and Pistachio Cake
Serves 6

This is my garden party cake, the one I’d make if the Queen of England ever came to visit. She’d have to come in fig season, of course, and we’d have tea and a slice each of this moist cake. We would sit there and discuss our dogs and she would comment that fox terriers have a terrible reputation and that, in her opinion, corgis are a much more interesting breed. She’s the Queen so I wouldn’t argue with that; afterwards we’d just stick to the weather and have more cake.

1 1/3 cups/200 g unsalted pistachios, plus more for garnish
8 tablespoons/120 g unsalted butter, plus more for the pan
¾杯/ 150克糖1茶匙香草提取物
6 large egg yolks
6 large egg whites pinch of fine sea salt
½ cup / 120 ml heavy cream
¼ cup / 60 ml mascarpone cheese
2 tablespoons orange flower water
10 small fresh figs, quartered

1.Preheat the oven to 350°F / 180°C.
2.In a food processor, combine the pistachios, butter, ½ cup/100 g of the sugar, and the vanilla and pulse for a minute or until you get a smooth paste. Add the egg yolks, one by one, and pulse until well combined. Transfer the pistachio mixture to a large bowl.
3.Using an electric mixer, whip the egg whites, and when the mixture starts to foam, add the salt. Continue to whip on high-speed, gradually adding the remaining ¼ cup/50 g sugar, until the whites hold stiff peaks. Fold the egg whites into the pistachio mixture.
4.用黄油缓解8英寸/ 20厘米的蛋糕锅。将面糊倒入锅中,烘烤,直到插入中心的刀子清洁,约25分钟。在窗中冷却10分钟,然后在线架上拆开以完全冷却。
5.Using an electric mixer, whip together the heavy cream, mascarpone, honey, and orange flower water until the cream holds stiff peaks, about 3 minutes.
6.Spread the cream on top of the cooled cake and arrange the quartered figs on top. Crush some pistachios and scatter all over. Finish with a drizzle of honey to gloss it up. Serve immediately.