Author Archives: Meg

Terrine de saumon

Posted on June 23, 2017 by Meg

A light start to a meal of a warm summer’s evening is a fish terrine — in this case, a terrine of salmon, shrimp and sea scallops, with a sauce flavored with curry and dill. For years I have enjoyed … Continue reading →

Posted in 1. Starters | Tagged , , , , , , | 3 Comments

Salade grecque

Posted on June 9, 2017 by Meg

When the weather turns summery, what could be more refreshing than a Greek salad, French style? It’s been so hot here in Paris recently that I’ve made several. All you need is feta, tomatoes, a cucumber, a red onion, some … Continue reading →

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Fraises au basilic et vinaigre balsamique

Posted on May 26, 2017 by Meg

Strawberries with basil and balsamic vinegar, aka strawberry carpaccio, appeared relatively recently on Paris bistro menus. The combination makes a refreshing dessert on warm summer evenings — light, tangy and sophisticated. And the real magic is that it takes about … Continue reading →

Posted in Desserts | Tagged , , , , , , | 2 Comments

Pâtes aux moules et pecorino

Posted on May 12, 2017 by Meg

It is surprising, in our globalized world, that we can still travel only a short distance and find ourselves in a whole new foodosphere. I recently had the pleasure of visiting Naples. The first night, at a joint straight out … Continue reading →

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Pintade rôti à la sauge

Posted on April 28, 2017 by Meg

I first encountered this dish a couple of years ago at Yard, the restaurant opened by the Australian-born Shaun Kelly when he left his first Paris venture, Au Passage. The guinea hen was so deliciously succulent, its sauce of fresh … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , | 2 Comments

Oeufs mimosa

Posted on April 13, 2017 by Meg

The mimosa tree, its fluffy yellow blossoms a harbinger of spring, has loaned its name not only to a Champagne cocktail but also to the French version of deviled eggs. The eggs are stuffed and topped with of tiny pieces … Continue reading →

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Tartare de saumon

Posted on March 31, 2017 by Meg

Tomorrow is April Fool’s Day, an event marked in France by pranks known as poissons d’avril, or ‘April fish’. So this seemed an appropriate time to post a fish recipe, all the more so as spring has now sprung with … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , | 2 Comments

Salade de pommes de terre

Posted on March 17, 2017 by Meg

You may say po-TAY-to, I may say po-TAH-to, but the French say “apples of the earth” (pommes de terre), perhaps an indication of their esteem for the humble spud. And French potato salad, simple and earthy, has a taste all … Continue reading →

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Tuiles au parmesan

Posted on March 3, 2017 by Meg

The wonderful French phrase l’heure de l’apéro means you’re done working and it’s time to kick off your shoes and settle in to a drink as a prelude to a pleasant evening. It’s like cocktail hour, but with a nuance … Continue reading →

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Carré d’agneau

Posted on February 17, 2017 by Meg

When is a lamb chop not a lamb chop? It may seem a minor distinction, but here in France a carré d’agneau (rack of lamb) is considered a different dish altogether than côtelettes d’agneau (lamb chops), the difference being that … Continue reading →

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