Summertime Potato Salad

Salade de Pommes de Terre

Serves 2


With summertime settling in, I had a sudden craving for potato salad. Without having all the ingredients on-hand for a homemade mayonnaise, I made do with what was available and by chance, the salad turned out to be really delicious…even without the mayonnaise!




3 medium sized red potatoes

3 hard boiled eggs

1 tsp tbsp olive oil

1 garlic clove

5 branches of fresh cilantro

4 tbsp olive oil

1 tsp white vinegar

1/2 fresh lemon

salt and pepper to taste



•• Clean and peel the potatoes, then cut into bitesize cubes of approximately 2”. •• Place the potatoes in a medium sauce pan and cover with water, approximately 2/3 high. •• Add salt to taste. •• Over a high heat, bring the potatoes up to to a hard boil, then reduce the heat to medium low for 10 minutes or until readiness. •• The potatoes should be cooked through but firm, to avoid mash potatoes, if overcooked. •• Strain the water from the potatoes and allow to cool. •• Using a small pan, add 1 tsp of olive oil and sauté the garlic clove with the skin intact.  •• Once golden, set aside and remove the skin when cooled. •• Prepare 3 hard boiled eggs by boiling for approximately 7 minutes. •• Submerge the eggs in cold water and allow to cool. •• Remove the shells by making a dent, then gently roll each egg across a clean kitchen towel, which will neatly crack the shell all around for a clean and easy removal. •• Cut the eggs into sections. •• In a medium size mixing bowl, mash the eggs in with the garlic clove by using a fork or a potato masher, to a fine consistency. •• De-stem 5 branches of fresh cilantro and ciseler cut the leaves. •• Add the cilantro in with the eggs, along with 4 tbsps of olive oil, 1 tsp of white vinegar and the juice of 1/2 fresh lemon.  •• Salt and pepper to taste and continue to mix until reaching a creamy paste. •• Gently fold in the potatoes. •• Arrange on a serving platter and Voila! ••


Potato Purée & Salmon

Parmentier Marguerite

Serves 4


Bruno created this special recipe in honor of a true renaissance woman…my beloved grandmother, Margaret Davey Richardson. Widowed at a young age with six children, Margaret was an accomplished woman ahead of her time; possessing extraordinary intellect, understated elegance and a flawless style. Committed to excellence in all that she did, Margaret was revered as a mother, grandmother, successful businesswoman, fine arts painter, fascinating story teller and a refined culinary creator of healthy homestyle French cuisine.  Although Bruno’s Parmentier Marguerite is not exact to “Nanny’s Fish Dish”…it’s just as wonderfully delicious in taste and memories!  ∼ Joanne ∼

Margaret Davey Richardson


3-4 fresh salmon filets without the skin

6-7 medium sized potatoes for purée •• mashed

5 fresh carrots sliced into bite sized pieces

2 pats of butter

fresh lemon zest from 1/2 lemon

light drizzle of dry white wine

2 green onions finely chopped

1/2 cup Gruyère cheese grated

2-3 sprigs parsley finely chopped

2-3 sprigs cilantro finely chopped

sea salt & pepper to taste

frisée salad greens

Escarole_Salad_Greens_French_Farmers_Market_Avignon_Le_Menu_Maison_Food_Blog_Bruno Gaget


•• Prepare the salmon filets by rinsing and drying thoroughly with paper towels, absorbing any excess moisture. •• Cook the potatoes by boiling with the skins in tact. •• Boil the carrots until tender then set aside to cool. •• In a buttered casserole dish, layer the entire bottom with the salmon filets. •• Sprinkle with lemon zest, green onion, parsley, cilantro, sea salt and pepper. •• Very lightly drizzle with a dry white wine that is of the same quality that you would also drink. •• Create another layer by adding the carrots and grated Gruyère cheese, noting that each layer should be balanced and not dominate the other. •• Place the casserole dish into a preheated oven of 350° and partially bake for approximately 10 minutes, then remove. •• Once your potatoes are fully cooked, remove the skins and puree or mash with a manual hand-held masher. •• Layer the potato puree on top, return to the oven and cook for approximately 45 minutes until golden brown, noting that most of the moisture has evaporated. •• Keep the dish in the oven but turned off to allow for further evaporation for another 20 minutes. •• Slice into portions and serve over a bed of frisée salad greens. ••

•• Délicieux ••

Springtime Marguerites in the Fontainebleau Forest