Vichyssoise Soup

Soupe Vichyssoise Serves 2 The origin of Vichyssoise is a subject of debate among the culinary elite, including beloved American chef, writer and television personality, Julia Child and Louis Diat, a world renowned French chef and culinary writer who cooked for nobility, prime ministers and ambassadors. But in keeping with our love of folklore and all things traditionally…

Penne with Goat Cheese and Mushrooms

Penne au Fromage de Chèvre et aux Champignons Serves 4 The Skinny on Spelt For those who are gluten sensitive, could there be such a thing as “good gluten”? Apparently yes, and it’s found in the ancient species of wheat known as “spelt”. After overindulging every morning on croissants and baguette still warm from the…

French Onion Soup

Soupe à l’oignon Serves 2 No matter what the season, anytime is a good time for French Onion Soup!  INGREDIENTS 1 large sweet onion 1 garlic clove 2 tbsp finely cut leek 1 tbsp butter 1tbsp olive oil 1 tbsp of unbleached flour or spelt flour 1 quart of vegetable stock or chicken stock substitute …

A French Breakfast

Breaking the fast in France is typically fuss-free and minimal.  Great starts begin with fresh fruits in season and tartine, which is another name for your favorite crusty bread topped with butter and “confiture” (jam). Morning coffee is “café au lait” (coffee with milk) served in a small bowl which comes in handy when dipping…