[On the menu today - Matcha green tea]
On a summer day of two-thousand and five, I remember driving on those small roads in between Biot and Valbonne. With something old, something new, something borrowed and something blue*.
Don't you love in the kitchen ?
Neige d’avril et petit-déjeuner au lit – Une brioche en cinq minutes
[On April snow and breakfast in bed - A five-minute brioche]
When I mentioned the five-minute brioche, I forgot to say it’s more of a five-minute and five-day brioche.
Five days where the blossoms turned into snow.
Au menu aujourd’hui – Les (pas si) classiques de mon enfance
[On the menu today - The (not so) classics of my childhood]
Childhood memories are – more often than not – strongly related to food.
The slice of store-bought chocolate marble cake – Savane, for those of you who grew up in France – that would leave in your pocket in the morning only to be eaten as a mid-afternoon snack when reduced to a mess of crumbs.
Eglantine
[Rosehip]
No matter how hard I try, I can’t get over the fact it took me twenty-five years to realise that the églantine [rosehip] I use on a daily basis at the restaurant is the gratte-cul [itchy-bum] of my childhood; the one thing my dad used to tease me with when we went to the mountains with the hopes – most of the time, fulfilled – that our baskets would be full of chanterelles, sanguins, trompettes des morts, and other mushrooms by the end of day.
On the slurping noises – Sweet chilli seafood ramen
Last Sunday, I finished working at six. Now depending on where your heart belongs, you might think: version one ‘What the heck where you doing at work on a Sunday?’ or version two ‘Lucky monkey*!
Almost wordless – Mandarine soup in a crisp dark chocolate tube
A mandarine soup that tastes better than bitting into the real fruit. The crunch of dark chocolate.
I always seem to think I don’t like citrus and chocolate. But I do.
On the soft edge – Instant pizza sandwich
At times – when we’re too tired to eat and too hungry to sleep – only a slice of soggy pizza will do. And the microwave becomes our best friend as we’re heating the fat edge from a store-bought pizza until the mozzarella starts to bubble.
Street lights happen to be just like moments – Doughnuts à la vanille
[Vanilla doughnuts]
It’s been raining a lot these days.
And the night has been falling late in the morning; leaving very few hours for the light to turn from golden to blue.
Demain, déjà
[Tomorrow, already]
Today, the city woke up as I was slowly falling asleep after a night made of flour, butter and water. Through the cab window, it felt like the time had stopped.
I’ve been locked inside your heart-shaped box – Des pretzels au chocolat
[Chocolate-covered pretzel]
Many people will tell you that tempering chocolate is easy. Well, I’m afraid I don’t agree.
The theory is easy. The practical side of it? Not so much.
It’s messy.