On the second day of our cooking retreat at La Pitchoune, Julia Child’s former Summer home in the South of France (to begin with Day 1, please click here), it was becoming quite evident that one of our favorite things about the trip was…our classmates!
We were lucky to be paired up with four fabulous girls from Nova Scotia who kept us laughing virtually non-stop since the day we arrived. While sometimes it’s nice to travel with friends, Steve and I have also had great experiences making new ones (like at this cooking class in Burgundy) and this trip was NO exception. And cooking is ALWAYS more fun when you’re laughing your arse off!
But back to cooking!!!
Day 2 began with a quick yoga class followed by a trip to the market in Antibes to shop for the day’s class. The three dishes we would attempt today were – are you ready? (1) Boeuf Bourguignon, (2) Bouillabaisse and (3) Coq au Vin.
Needless to say, my heart skipped a beat and I thought for a minute I had died and gone to heaven. These dishes represent the holy trinity of French cooking for me AND to make them in Julia’s kitchen? I could barely. wrap. my mind. around. that.
As we jostled along the dirt road heading off the property, it was clear we were blessed with another gorgeous day. Once we arrived in Antibes, the view was positively breathtaking. Definitely like nothing I’ve seen on my way to Publix at home.
The brilliant, azure blue sky framed towering, snowcapped mountains in the distance, while sunlight danced across the brilliant sea in front of us. And although there wasn’t a cloud in the sky, the heavenly ocean breeze made a light sweater a welcome accessory.
Makenna directed us to a local coffee shop where we finalized our market plan over lattes and green smoothies. We were not only to purchase items for our recipes (The Miskews were Team Coq au Vin!) but also to select a few things that really inspired us, like an interesting piece of fruit, an unusual spice or a unique type of cheese.
The bustle of the market was both invigorating and overwhelming but one thing was for sure – I was in heaven! Steve and I hit the cheese vendor or fromager first. We thoroughly enjoyed sampling a nutty Tomme de Savoie, tangy Ossau Iraty and creamy Saint-Felicien before making our choices.
Beautiful Squash Blossoms
Terrines, Rillettes & Pates – oh my!!!
Stunning Peonies!
For the Coq au Vin, we wanted to include an assortment of mushrooms. Not only plain button mushrooms (champignons) but also morels which were luckily in season!
When it comes to mushrooms, the highly coveted morel is one of my favorites. Morels have a unique honeycomb appearance, spongy texture and deliciously rich flavor. They are also commonly used in Provencal cuisine and you know what Ron Burgundy says, “When in Rome…”.
In the States, I’ve mostly encountered dried morels, but this market had oodles of fresh ones! Needless to say, we snatched up a bunch and once we’d finished our shopping, Steve and I wandered over to the ocean to take in the breathtaking view (to see a video, please click here).
Even though we only live two minutes from the beach at home, this was a completely different experience and we reveled in its beauty before heading back to La Pitchoune.
The Coveted Morel Mushrooms we found at the Market!
Steve being the Good Husband, carrying the bags from the market…and my purse!
Back at La Peetch, we quickly got down to business prepping our dishes. Chef Dominie provided lessons on breaking down a chicken, complete with how to spatchcock one (to learn more about this fabulous term, click here), as well as layering flavors and textures in soups and stews by taking us through the steps of making a succulent Lamb Navarin.
One of the things I loved most about The Courageous Cooking School is despite the range of cooking skills, everyone, was able to participate and have fun in the hands on classes.
But why the rush prepping our dishes?
Because apparently, we had a very special field trip to take later that afternoon! And once our dishes were simmering away on the stove, we headed out for an afternoon of…Champagne tasting! Yes, you heard me, C H A M P A G N E!!!
The owners of Champagne House Cristian Senez just happened to have a tasting room nearby. And frankly, I couldn’t think of a better pairing for our varied assortment of dishes we were going to enjoy later that night.
We were welcomed by Cristian’s lovely wife Josette who led us through a tasting of seven different cuvées. From the charming, entry level Senez Brut made of 100% Pinot Noir to the unique La Cuvée des Filles, a 50/50 blend of Chardonnay and Pinot Blanc, to the 2008 Rosé de Saignée Millésimé and 2005 Brut Grande réserve Millésimé each wine was more delightful than the next.
The only thing competing with the Champagnes was the Senez’s Jack Russell puppy, Fifi! We lingered over our wines, chatting, laughing and playing tug-of-war with Fifi until it was time to repair to La Peetch for our special dinner.
Back at La Pitchoune the house smelled so good I’m sure Julia would have been proud!
We all put the finishing touches on our dishes, set them out on the buffet and heartily dug in. The Bouillabaisse was chock full of heavenly seafood cooked in a delightful fennel scented broth while the Coq au Vin was hearty and satisfying with earthy mushrooms, savory chicken and salty lardons. The Boeuf Bourguignon was also heavenly featuring hearty chunks of beef simmered in a rich broth infused with red wine and root vegetables.
The Senez Champagne we brought back from our tasting paired beautifully with the various dishes and thus was the end of another near perfect day in Provence.
Bon appétit,
The post Postcards from La Pitchoune: Day 2 of The Courageous Cooking School appeared first on The Glamorous Gourmet.
As I swirled the hot pan, the generous knob of butter sizzled and skated across its surface. Just before it browned, I ladled in two beaten eggs which sizzled and spat as they hit the butter.
According to Julia, my timing was spot on."You should hear the eggs sizzle as they hit the pan," her distinctive, melodious voice instructed in the vintage French Chef video. Seconds later, after vigorously shaking the pan to fold the mixture over, the omelette was done.
"Then flip the pan upside down and onto the plate." As I turned my omelette out onto the green ceramic plate that looked suspiciously similar to those in her iconic TV series, a sense of wonderment washed over me.
Here I was in the South of France, in Julia Child's former kitchen learning her favorite way to make an omelette. For a lifelong foodie, it just doesn't get any better than that.
Our culinary mecca had taken us across the pond to La Pitchoune, Julia and Paul Child's home in the South of France where they spent many a blissful Summer sipping rosé and cooking "à la Provençale." They built the modest home, complete with stucco walls and a red tiled roof, in 1964 on the property of Child's Mastering the Art of French Cooking co-author and dear friend, Simone Beck. The handshake deal between the friends specified that once the Childs were done using it, the home would revert back to Beck's husband's family.
The Childs decided to call their home La Pitchoune, or "The Little Thing" (also affectionately called "La Peetch") and it was a dream come true for both of them. Standing there in that hallowed kitchen, I certainly shared their sentiment.
While used for cooking classes over the years, La Pitchoune is currently under new ownership and home to The Courageous Cooking School where we were enrolled in its first official, week-long cooking retreat. The six of us students resided at La Peetch during that time (the house has three bedrooms, all with en suite bathrooms) and all of our cooking classes took place in its wonderful kitchen, still adorned with outlined pegboards, an array of copper pots and pans and other reminders of its past.
Our fearless leader for the week was the property's new owner and founder of The Courageous Cooking School, Makenna Held. A statuesque six feet tall, Held has a lot more in common with Child than just her height. Like Child, she is also an American-born Francophile and Smith alumna with a passion for the culinary arts and a dynamic drive. While only in her early thirties, the uber-accomplished Held already had an established career as a Business and LifeCoach prior to purchasing La Pitchoune with a group of investors.
Held did a remarkable job planning and executing our week long curriculum despite a few minor curve balls, including the unexpected, holiday weekend closure of the local épicerie and boulangerie which provide the ingredients for our cooking classes. Well accustomed to the nuances of life in rural France, Held made the experience feel more like an adventure than an inconvenience.
As we arrived at La Peetch on a sunny, Sunday afternoon, we were greeted with a glass of Champagne and a tour of the beautiful property. We quickly became acquainted with our classmates for the week, a fabulous group of Canadian gals, as we eagerly feasted on a mouthwatering, Provencal-inspired meal.
The spread included succulent, freshly shucked oysters; a trio of French cheeses; a divine charcuterie board featuring prosciutto, saucisson, French pepperoni, cornichons and tangy Dijon mustard; a duo of savory tapenades served with bright green, crunchy endive leaves; plump green and black olives marinated in olive oil and herbs; a delightful mixed green salad, and a loaf of crusty, country bread with oodles of heavenly French butter.
We washed the deliciousness down with a seemingly endless supply of Champagne and rosé. Needless to say, La Pitchoune had a certain je ne sais quoi that made The Miskews feel right at home!
Our cooking classes began bright and early each morning at 8:30am. In between our classes, we were treated to yoga classes, field trips to local purveyors and winemakers and, on our last full day, a fabulous, multi-course lunch at a local Michelin 2-star restaurant.
Day one began with the mastery of the aforementioned omelette which turned out deliciously well, although not the most perfect thing I've ever made. But that's what Julia was all about, after all - NO apologies, NO excuses!
And when finished with some additional butter and a generous sprinkle of chopped thyme, marjoram and parsley plucked straight from La Peetch's garden, it was so delicious it didn't matter that it didn't look perfect.
Our omelette lesson was followed by a lesson on knife skills taught by our two resident Chefs for the week, Dominie and Sandrine. We each took turns thinly slicing potatoes and layering them in a deep baking dish, seasoning generously between each layer with sea salt and freshly ground black pepper.
The layered potatoes were then drenched in a fragrant, garlic-infused cream before being baked in the oven until golden brown and bubbly. The end result? Heavenly Potatoes Dauphinoise!
Next, we tackled a duo of tartares: salmon and steak to be exact. We continued to hone our knife skills by chopping each protein into small, lustrous cubes, although, that's essentially where the instruction ended. You see, The Courageous Cooking School doesn't focus on individual recipes per se. Rather, it promotes the mastery of techniques which can have many useful applications, as well as learning to trust your own taste.
The ingredients for both the salmon and steak tartares were set out for us to experiment with and guidance was readily available from our resident Chefs. In addition to knife skills, this exercise focused on layering flavors and textures and learning how they synergize with one another.
In the end, we each had a slightly different, yet delicious incarnation of these classic dishes which represented our own unique, individual styles. As someone who didn't like salmon prior to the trip, I was pretty much hooked after this class! I've already made our version of Salmon Tartare twice since we've been home (please see recipe below!).
A mid-afternoon yoga session was the perfect remedy for our weary, jet-lagged bodies after a long morning in the kitchen. Held, who's also a certified yoga instructor, led us on a 30 minute, non-intimidating session focused on relaxation, stretching and breathing. With my pre-existing orthopedic conditions, I was reluctant to participate but ultimately, VERY glad I did. It left me relaxed and back spasm free for the rest of the day!
And what better way to end one's day than with a trip to the local confiserie (aka candy shop)? The beautiful drive through the back country of Grasse to the small town of Gorges du Loup where the confiserie was located was a welcomed chance to bask in the sheer beauty of the day. The brilliant sun, verdant scenery and heavenly temperatures were true sensory ambrosia.
Located at the foot of a towering viaduct along the banks of a roaring river, Confiserie Florian was nothing short of enchanting. Founded in 1949, the confectionery welcomed us with charming, creamsicle colored walls and intricate wrought iron gates. The interior was also elegantly decorated with 17th and 18th century French antiques and beautifully patina-ed candy making equipment.
As the perfume capital of the world, Grasse is home to many fabulous fruits and flowers such as violets, roses, lemon verbena and clementines. Confiserie Florian transforms this bucolic bounty into its signature candied clementines, floral and fruit jams, as well as crystallized verbena leaves, violets and rose petals.
Our guided tour led us through the traditional, time intensive processes used to make many of these specialties. Our wonderful tour guide also allowed us to sample some of their offerings including the citrusy, minty crystallized verbena leaves; sweet, perfumey candied violets; and lightly sugared, fruit flavored bon bons.
That night back at La Pitchoune we happily enjoyed the fruits of the day's cooking classes as our dinner before falling into bed with visions of candied clementines dancing in our heads. Stay tuned for Postcards from La Pitchoune: Day 2!
Print Recipe“LA PITCHOUNE SALMON TARTARE”
Author: Stephanie Miskew | The Glamorous Gourmet
Ingredients
1 pound, skinless fresh salmon filet
Light, neutral flavored olive oil
1 teaspoon Dijon Mustard
2 Tablespoons chopped fresh chives
4 Tablespoons capers, roughly chopped
2 teaspoons caper brine (the liquid the capers come in)
¼ cup fennel, finely chopped
2 Tablespoons fresh dill, chopped
Juice & zest of 1 lemon
Sea Salt & freshly ground black pepper to taste
Instructions
Chop raw salmon into ¼-inch dice and place into a medium sized mixing bowl.
Add all ingredients to diced salmon, stir well and adjust seasonings to taste.
Let mixture marinate in the fridge for at least 30 minutes and up to 3 hrs before serving.
When ready to serve, pack chilled mixture into a metal ring or ramekins, place ring or invert ramekin onto serving plate, garnish with fresh dill sprig and serve.
As I swirled the hot pan, the generous knob of butter sizzled and skated across its surface. Just before it browned, I ladled in two beaten eggs which sizzled and spat as they hit the butter.
According to Julia, my timing was spot on.
“You should hear the eggs sizzle as they hit the pan,” her distinctive, melodious voice instructed in the vintage French Chef video. Seconds later, after vigorously shaking the pan to fold the mixture over, the omelette was done.
“Then flip the pan upside down and onto the plate.” As I turned my omelette out onto the green ceramic plate that looked suspiciously similar to those in her iconic TV series, a sense of wonderment washed over me.
Here I was in the South of France, in Julia Child’s former kitchen learning her favorite way to make an omelette. For a life long foodie, it just doesn’t get any better than that.
Our culinary mecca had taken us across the pond to La Pitchoune, Julia and Paul Child’s home in the South of France where they spent many a blissful Summer sipping rosé and cooking “à la Provençale.”
They built the modest home, complete with stucco walls and a red tiled roof, in 1964 on the property of Child’s Mastering the Art of French Cooking co-author and dear friend, Simone Beck. The handshake deal between the friends specified that once the Childs were done using it, the home would revert back to Beck’s husband’s family.
The Childs decided to call their home La Pitchoune, or “The Little Thing” (also affectionately called “La Peetch”) and it was a dream come true for both of them. Standing there in that hallowed kitchen, I certainly shared their sentiment.
While used for cooking classes over the years, La Pitchoune is currently under new ownership and home to The Courageous Cooking School where we were enrolled in its first official, week-long cooking retreat. The six of us students resided at La Peetch during that time (the house has three bedrooms, all with en suite bathrooms) and all of our cooking classes took place in its wonderful kitchen, still adorned with outlined pegboards, an array of copper pots and pans and other reminders of its past.
Our fearless leader for the week was the property’s new owner and founder of The Courageous Cooking School, Makenna Held. A statuesque six feet tall, Held has a lot more in common with Child than just her height. Like Child, she is also an American-born Francophile and Smith alumna with a passion for the culinary arts and a dynamic drive.
While only in her early thirties, the uber-accomplished Held already had an established career as a Business and Life Coach prior to purchasing La Pitchoune with a group of investors.
Our fearless leader & new owner of La Pitchoune, Makenna Held
Held did a remarkable job planning and executing our week long curriculum despite a few minor curve balls, including the unexpected, holiday weekend closure of the local épicerie and boulangerie which provides the ingredients for our cooking classes. Well accustomed to the nuances of life in rural France, Held made the experience feel more like an adventure than an inconvenience.
Held greeted us on a sunny, Sunday afternoon as we arrived at La Peetch. With a glass of Champagne in hand, we all toured the beautiful property and got acquainted with our classmates for the week, a fabulous group of Canadian gals.
When finished, we eagerly feasted on a mouthwatering meal including succulent, freshly shucked oysters; a trio of French cheeses; a divine charcuterie board featuring prosciutto, saucisson, French pepperoni, cornichons and tangy Dijon mustard; a duo of savory tapenades served with bright green, crunchy endive leaves; plump green and black olives marinated in olive oil and herbs; a delightful mixed green salad, and a loaf of crusty, country bread with oodles of heavenly French butter.
We washed the deliciousness down with a seemingly endless supply of Champagne and rosé. Needless to say, La Pitchoune had a certain je ne sais quoi that made The Miskews feel right at home!
Our cooking classes began bright and early each morning around 8:30am. In between our classes, we were treated to yoga classes, field trips to local purveyors and winemakers and, on our last full day, a fabulous, multi-course lunch at a local Michelin 2-star restaurant.
Day one began with the mastery of the aforementioned omelette which turned out deliciously well, although not the most perfect thing I’ve ever made.
But that’s what Julia was all about, after all – NO apologies, NO excuses!
And when finished with some additional butter and a generous sprinkle of chopped thyme, marjoram and parsley plucked straight from La Peetch’s garden, it was so delicious it didn’t matter that it didn’t look perfect.
Our omelette lesson was followed by a lesson on knife skills taught by our two resident Chefs for the week, Dominie and Sandrine. We each took turns thinly slicing potatoes and layering them in a deep baking dish, seasoning generously between each layer with sea salt and freshly ground black pepper.
The layered potatoes were then drenched in a fragrant, garlic-infused cream before being baked in the oven until golden brown and bubbly. The end result? Heavenly Potatoes Dauphinoise!
Next, we tackled a duo of tartares: salmon and steak to be exact. We continued to hone our knife skills by chopping each protein into small, lustrous cubes, although, that’s essentially where the instruction ended.
You see, The Courageous Cooking School doesn’t focus on individual recipes per se. Rather, it promotes the mastery of techniques which can have many useful applications, as well as learning to trust your own taste.
Delicious Steak Tartare complete with a Quail Egg on Top!
Our Delightful Salmon Tartare with Fennel, Lemon Zest & Capers!
The ingredients for both the salmon and steak tartares were set out for us to experiment with and guidance was readily available from our resident Chefs. In addition to knife skills, this exercise focused on layering flavors and textures and learning how they synergize with one another.
In the end, we each had a slightly different, yet delicious incarnation of these classic dishes which represented our own unique, individual styles. As someone who didn’t like salmon prior to the trip, I was pretty much hooked after this class! I’ve already made our version of Salmon Tartare twice since we’ve been home (please see recipe below!).
A mid-afternoon yoga session was the perfect remedy for our weary, jet-lagged bodies after a long morning in the kitchen. Held, who’s also a certified yoga instructor, led us on a 30 minute, non-intimidating session focused on relaxation, stretching and breathing. With my pre-existing orthopedic conditions, I was reluctant to participate but ultimately, VERY glad I did. It left me relaxed and back spasm free for the rest of the day!
And what better way to end one’s day than with a trip to the local confiserie (aka candy shop)? The beautiful drive through the back country of Grasse to the small town of Gorges du Loup where the confiserie was located was a welcomed chance to bask in the sheer beauty of the day. The brilliant sun, verdant scenery and heavenly temperatures were true sensory ambrosia.
Located at the foot of a towering viaduct along the banks of a roaring river, Confiserie Florian was nothing short of enchanting. Founded in 1949, the confectionery welcomed us with charming, creamsicle colored walls and intricate wrought iron gates. The interior was also elegantly decorated with 17th and 18th century French antiques and beautifully patina-ed candy making equipment.
A Confiserie Florian Signature: Candied Clementines!
As the perfume capital of the world, Grasse is home to many fabulous fruits and flowers such as violets, roses, lemon verbena and clementines. Confiserie Florian transforms this bucolic bounty into its signature candied clementines, floral and fruit jams, as well as crystallized verbena leaves, violets and rose petals.
Our guided tour led us through the traditional, time intensive processes used to make many of these specialties. Our wonderful tour guide also allowed us to sample some of their offerings including the citrusy, minty crystallized verbena leaves; sweet, perfumey candied violets; and lightly sugared, fruit flavored bon bons.
The La Peetch Dream Team 2017
That night back at La Pitchoune we happily enjoyed the fruits of the day’s cooking classes as our dinner before falling into bed with visions of candied clementines dancing in our heads.
Stay tuned for Postcards from La Pitchoune: Day 2!
Bon appétit,
The post Postcards from La Pitchoune: Day 1 of The Courageous Cooking School appeared first on The Glamorous Gourmet.
A Mother’s sacrifice isn’t giving birth - it’s 9 months without wine!
Make Mom feel like "Queen for a Day" with a special Mother's Day Cocktail, the Strawberry Rhubarb Fizz!
This delightful drink incorporates some of Springtime’s most fabulous flavors (i.e. ripe, ruby-red strawberries, tart rhubarb and lemony thyme) as well as one of my ALL time favorite things, Champagne! And while I normally don't mix anything with Champagne (I usually opt for Prosecco or Cava to make sparkling wine-based drinks such as Mimosas or Bellinis), I find the heavenly notes of strawberry, rhubarb, thyme and citrus nicely accentuate Champagne's sublime flavors and sparkly texture.
Strawberry and rhubarb go together like peas and carrots, eggs and bacon, wine and cheese and any other perfect pairing you can think of. Since it doesn't roll off the tongue as easily, however, I don't think it gets enough love but it is no less delicious, I promise you!
If you're not familiar with rhubarb it’s a plant with triangular-shaped, bright green leaves and rosy-pink stalks. You'll likely to find it in your local grocery store in early Spring, usually just the stalks are packaged since the leaves are somewhat poisonous. The tartness of the rhubarb balances the sweetness of the strawberry to create a divine, unique flavor that's perfect for pies, tarts, crumbles...or cocktails.
Making the Strawberry Rhubarb Fizz, is also super easy. A little day-in-advance strawberry rhubarb simple syrup prep is all the work that's required. Thankfully, simple syrup is just that, incredibly simple to make!
Simply combine equal parts sugar and water along with a pound each of strawberries and rhubarb, a handful of fresh thyme and some lemon zest in a saucepan. Simmer for 20 minutes, allow the mixture to cool and you are ALL done! Refrigerate the mixture overnight and when ready to serve, simply pour some of the delightfully pink syrup into the bottom of a flute, top with the Champagne and garnish with a strawberry slice and thyme sprig.
You can also serve this delicious Strawberry Rhubarb Fizz paired with some of our favorite Mother's Day brunch treats such as Blueberry French Toast or Neiman Marcus's Popovers with Strawberry Butter.
Wishing all you fabulous Moms out there a very Happy Mother's Day!
Print Recipe
“MOTHER’S DAY COCKTAIL COUTURE: STRAWBERRY RHUBARB FIZZ”
Author: Stephanie Miskew | The Glamorous Gourmet
Ingredients
1 lb. strawberries, trimmed & sliced in half, plus additional strawberry slices for garnish
1 lb. rhubarb stems, washed & cut into 1/2 inch segments
10 thyme sprigs, plus additional for garnish
1-2 strips of lemon zest
1 cup sugar
1 cup water
750 ml bottle of Champagne
Instructions
) To make the strawberry rhubarb simple syrup, place water, sugar, strawberries, rhubarb, thyme sprigs and lemon zest in a saucepan. Bring mixture to a boil and then reduce to a gentle simmer and cook for 20 minutes, stirring occasionally.
) Remove from heat and allow mixture to cool in the saucepan for maximum flavor. Once cooled, strain the mixture through a fine-mesh strainer, pressing solids with a spatula or spoon for maximum extraction (reserve this pulp for use as a delicious addition to yogurt or oatmeal). You should have approximately three cups of simple syrup when done. Refrigerate overnight or until ready to use.
) When ready to serve cocktails, add 1-2 Tablespoons of chilled simple syrup in the bottom of a Champagne flute, top with Champagne and garnish with a strawberry slice and thyme sprig. Serve immediately.
Make Mom feel like “Queen for a Day” with a special Mother’s Day Cocktail, the Strawberry Rhubarb Fizz!
This delightful drink incorporates some of my favorite Springtime flavors as well as one of my ALL time favorite things, Champagne! While I normally don’t mix anything with Champagne (I usually opt for Prosecco or Cava to make sparkling wine-based drinks such as Mimosas or Bellinis), I find the heavenly notes of strawberry, rhubarb, thyme and citrus nicely accentuate Champagne’s sublime flavors and bubbly texture.
Strawberry and rhubarb go together like peas and carrots, eggs and bacon, wine and cheese and any other such pairing you can think of. Since it doesn’t roll off the tongue as easily, however, I don’t think it gets enough play but it is no less delicious, I promise you!
If you’re not familiar with rhubarb it is a plant with triangular-shaped, bright green leaves and rosy-pink stalks. You’ll find it in your local grocery store in early Spring, usually just the stalks are packaged since the leaves are somewhat poisonous. The tartness of the rhubarb balances the sweetness of the strawberry to create a divine, unique flavor that’s perfect for pies, tarts, crumbles…or even cocktails.
Making the Strawberry Rhubarb Fizz, is also super easy. A little day-in-advance strawberry rhubarb simple syrup prep is all the work that’s required. Thankfully, simple syrup is just that, incredibly simple to make!
Simply combine equal parts sugar and water along with a pound each of strawberries and rhubarb, a handful of fresh thyme and some lemon zest in a saucepan. Simmer for 20 minutes, allow the mixture to cool and you are ALL done! Refrigerate the mixture overnight and when ready to serve, simply pour some of the delightfully pink syrup into the bottom of a flute, top with the Champagne and garnish with a strawberry slice and thyme sprig.
You can also serve this delicious Strawberry Rhubarb Fizz paired with some of our favorite Mother’s Day brunch treats such as Blueberry French Toast or Neiman Marcus’s Popovers with Strawberry Butter.
Wishing all you fabulous Moms out there a very Happy Mother’s Day!
Cheers,
The post Mother’s Day Cocktail Couture: Strawberry Rhubarb Fizz! appeared first on The Glamorous Gourmet.
One of our favorite places in the world to visit is France. As you might expect, whenever we go our itinerary pretty much revolves around restaurant reservations and winery visits. Like many of you, we believe there's simply no better way to discover a country than through it's food and wine. I still remember the first time we arrived in Paris. We hurriedly checked into our hotel, dropped off our bags and set off for lunch at the famed Chez Georges, a classic Parisian bistro once frequented by Julia Child herself - swoon!
Stomachs grumbling, ours eyes hungrily scanned the menu of the charming eaterie as we reveled in its authentic ambiance. But there was just one problem. It was a little TOO authentic.The menu was e n t i r e l y in French AND our waiter didn't speak a word. of. English. Mon Dieu!
While we still managed to enjoy a thoroughly delightful meal, I swore on my Baba au Rhum I'd never be caught unprepared again. Thus began my fervent study of a particular subsection of the French language I like to call Foodie French. And after years of enjoying and cooking French cuisine, I'm happy to share these 30 French Food Phrases that are guaranteed to up your fluency in Foodie French and help decode any French menu. So whether it's Blanquette de Veau, Foie Gras de Canard or Saumon Fumé you'll never go hungry deciding on a French meal again!
Simply scroll down to view the entire list. Each entry includes an English translation as well as some corresponding dishes with translations and/or descriptions as well.
30 ESSENTIAL FOODIE FRENCH PHRASES
1.) Artichaut: Artichoke, i.e. poulet aux artichauts= chicken with artichokes
2.) Assiette: Assortment, i.e. assiette de fromage = assortment of cheeses
3.) Beurre: Butter, i.e. beurre noisette = browned butter
4.) Boeuf: Beef, i.e. boeuf haché = ground beef or boeuf tartare = raw beef
5.) Canard: Duck, i.e magret de canard = duck breast
6.) Crevettes: Shrimp, i.e. croquettes de crevettes = shrimp croquettes
7.) Croque Monsieur: a French baked or fried ham and cheese sandwich. A Croque Madame is served with a fried egg on top - delicieux!!!
8.) Entrecôte: A cut of steak often used to make Steak Frites
9.) Épinards: Spinach, i.e. épinards à la crème = creamed spinach
10.) Frites: Fries, i.e. steak frites = steak with french fries
11.) Fromage: Cheese, i.e. artichauts farcis au fromage= artichokes stuffed with cheese
12.) Fumé: Smoked, i.e. saumon fumé = smoked salmon
13.) Grenouille: Frog, i.e. cuisses de grenouilles = frog legs
14.) Homard: Lobster, i.e. homard a l'Américaine = lobster cooked with wine, tomatoes, garlic and herbs
15.) Huitres: Oysters, i.e. huîtres fraîcheur aux trois vinaigrettes = fresh oysters with three dressings
16.) Lapin: Rabbit, i.e. lapin à la moutarde = rabbit with Dijon mustard or lapin a la Bourguignonne = rabbit with red wine sauce.
17.) Moules: Mussels, i.e. moules marinières = mussels cooked in a delightful white wine sauce often served with crusty French bread for dipping.
18.) Oeufs: Eggs, i.e. oeufs brouillés = scrambled eggs, oeufs de caille = quail eggs or oeufs en meurette = a delicious Burgundian dish featuring eggs served in a flavorful Bourguignon sauce.
19.) Champignon: Mushroom
20.) Poisson: Fish
21.) Poivre: Pepper, i.e. steak au poivre= steak with a cracked peppercorn sauce
22.) Porc: Pork, i.e. pork aux champignons = pork with mushrooms
23.) Poulet: Chicken, i.e. poulet rôti au thym= roast chicken with thyme
24.) Rillettes: commonly made from pork or duck, rillettes is a preparation of meat similar to pâté. The meat is cubed or chopped, salted and cooked slowly in fat until it can be easily shredded. It is then cooled with enough of the fat to form a paste which is normally spread on bread or toast - HEAVEN!!!
25.) Saumon: Salmon, i.e. saumon en papillote= salmon cooked in parchment paper
26.) Thon: Tuna, commonly seen in the delicious Pan Bagnat sandwich and the classic Salad Niçoise.
27.) Truite: Trout, i.e. trout meunière amandine = trout with brown butter and almonds
28.) Veau: Veal, i.e. rognon de veau = veal kidney or blanquette de veau= veal stew
29.) Viande: Meat, i.e. viande haché = minced meat
30.) Volaille: Poultry, i.e. creme de volaille = cream of chicken soup.
I hope you find this list helpful in mastering Foodie French and if there are any French Food Phrases you think I should add to the list, please let me know in the comments section below.
P.S. Be sure to bookmark this page for future reference!
One of our favorite places in the world to visit is France. As you might expect, whenever we go our itinerary pretty much revolves around restaurant reservations and winery visits. Like many of you, we believe there’s simply no better way to discover a country than through it’s food and wine.
I still remember the first time we arrived in Paris. We hurriedly checked into our hotel, dropped off our bags and set off for lunch at the famed Chez Georges, a classic Parisian bistro once frequented by Julia Child herself – swoon!
Stomachs grumbling, ours eyes hungrily scanned the menu of the charming eaterie as we reveled in its authentic ambiance. But there was just one problem. It was a little TOO authentic.
The menu was e n t i r e l y in French AND our waiter didn’t speak a word of English.
Mon Dieu!
While we still managed to enjoy a thoroughly delightful meal, I swore on my Baba au Rhum I’d never be caught unprepared again. Thus began my fervent study of a particular subsection of the French language I like to call Foodie French.
And after years of enjoying and cooking French cuisine, I’m happy to share these 30 French Food Phrases that are guaranteed to up your fluency in Foodie French and help decode any French menu. So whether it’s Blanquette de Veau, Foie Gras de Canard or Saumon Fumé you’ll never go hungry deciding on a French meal again!
Simply scroll down to view the entire list. Each entry includes an English translation as well as some corresponding dishes with translations and/or descriptions as well.
Beautiful fresh “Artichauts” at the Raspail Market in Paris
30 French Foodie Phrases
1.) Artichaut : Artichoke, i.e. poulet aux artichauts = chicken with artichokes
2.) Assiette : Assortment, i.e. assiette de fromage = assortment of cheeses
3.) Beurre : Butter, i.e. beurre noisette = browned butter
4.) Boeuf : Beef, i.e. boeuf haché = ground beef or boeuf tartare = raw beef
Delightful Terrines of “Canard” & “Lapin” in Beaune
5.) Canard : Duck, i.e magret de canard = duck breast
6.) Crevettes : Shrimp, i.e. croquettes de crevettes = shrimp croquettes
7.) Croque Monsieur : a French baked or fried ham and cheese sandwich. A Croque Madame is served with a fried egg on top – delicieux!!!
8.) Entrecôte : A cut of steak often used to make Steak Frites
9.) Épinards : Spinach, i.e. épinards à la crème = creamed spinach
10.) Frites : Fries, i.e. steak frites = steak with french fries
11.) Fromage : Cheese, i.e. artichauts farcis au fromage = artichokes stuffed with cheese
12.) Fumé : Smoked, i.e. saumon fumé = smoked salmon
13.) Grenouille : Frog, i.e. cuisses de grenouilles = frog legs
14.) Homard : Lobster, i.e. homard a l’Américaine = lobster cooked with wine, tomatoes, garlic and herbs
A delicious “Homard” dish at Le Parc Restaurant at the gorgeous Les Crayères Hotel in Reims
A Succulent Assortment of “Huitres” in Bordeaux
15.) Huitres : Oysters, i.e. huîtres fraîcheur aux trois vinaigrettes = fresh oysters with three dressings
16.) Lapin : Rabbit, i.e. lapin à la moutarde = rabbit with Dijon mustard or lapin a la Bourguignonne = rabbit with red wine sauce.
17.) Moules : Mussels, i.e. moules marinières = mussels cooked in a delightful white wine sauce often served with crusty French bread for dipping.
18.) Oeufs : Eggs, i.e. oeufs brouillés = scrambled eggs, oeufs de caille = quail eggs or oeufs en meurette = a delicious Burgundian dish featuring eggs served in a flavorful Bourguignon sauce.
Savory “Oeufs Meurettes” in Beaune!
19.) Oignon : Onion
20.) Poisson : Fish
21.) Poivre : Pepper, i.e. steak au poivre = steak with a cracked peppercorn sauce
22.) Porc : Pork, i.e. pork aux champignons = pork with mushrooms
23.) Poulet : Chicken, i.e. poulet rôti au thym = roast chicken with thyme
24.) Rillettes : commonly made from pork or duck, rillettes is a preparation of meat similar to pâté. The meat is cubed or chopped, salted and cooked slowly in fat until it can be easily shredded. It is then cooled with enough of the fat to form a paste which is normally spread on bread or toast – HEAVEN!!!
“Rillettes” at the fabulous Beaune Market in Burgundy
25.) Saumon : Salmon, i.e. saumon en papillote = salmon cooked in parchment paper,
26.) Thon : Tuna, commonly seen in the delicious Pan Bagnat sandwich and the classic Salad Niçoise.
27.) Truite : Trout, i.e. trout meunière amandine = trout with brown butter and almonds
28.) Veau : Veal, i.e. rognon de veau = veal kidney or blanquette de veau = veal stew
29.) Viande : Meat, i.e. viande haché = minced meat
30.) Volaille : Poultry, i.e. creme de volaille = cream of chicken soup
Beautiful “Poulet de Bresse” at the Beaune Market
I hope you find this list helpful in mastering Foodie French and if there are any French Food Phrases you think I should add to the list, please let me know in the comments section below.
PS Fellow Francophiles, be sure to bookmark this page for future reference!
Bon appétit,
The post Up Your “Foodie French” with these 30 French Food Phrases appeared first on The Glamorous Gourmet.
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