I wish you were here with me. Sat on the patio. There is a wooden table which I’ve slowly taken over: notes, drawings of mushrooms, a mug holding watercolour brushes, a mismatch… Read more.
We started our day with a breakfast made of baguette and butter – or was it butter and baguette? – and coffee, of course. We drove to Antibes and sat on the… Read more.
[Blueberry clafoutis] The recipes I make don’t come in printed words. They come in barely-readable letters that I’ve written too fast. Felt-tip pen codes, more often than not smudged with water, or… Read more.
[Not unlike lost property – My grand-mother chocolate loaf cake] Last week I told you about… Read more.
Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read more.
That morning, I woke up early and very unusually rested. I think the last time I had felt like this was when I woke up next to him, with his back beautifully… Read more.
One morning, we woke up to lights through the wooden blinds barely covering never-ending windows. Coffee got made. And we sat on the steps overlooking the garden. Early signs of autumn, drawn… Read more.
[A cider and apple cake, not unlike a tatin tart] There was that night made of champagne, flickering candles, crisps and smoked salmon sandwiches, the last of the foie gras smothered onto… Read more.
It’s the light, a cold blue grey. It’s the window, adorned with pearls. It’s the wind, carrying the scent of moss and ocean. And just like you don’t even have to think… Read more.
This morning, I went around the garden. And ate a strawberry. Then I saw the coriander in full bloom and had a leaf. And bang! Strawberries and coriander is such a darling… Read more.
[A midsummer dinner – Apricot and pistachio tart] I had a pâton of pâte sucrée in the fridge. And a little bag of roasted pistachios a friend brought back from Lebanon. And… Read more.
Yesterday, two am. Tonight, we ate al fresco. In our garden. Who said you’re not allowed to play make-believe anymore? I made dessert. One strawberry tart, only it’s so much more. Black… Read more.
One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green… Read more.