Category Archives: 1. Starters

Ti punch, acras de morue

Posted on October 23, 2020 by Meg

Strong drink may be needed to get through the next couple of weeks, so here’s a rum cocktail from the French Antilles and crispy cod fritters to go with it. The cocktail, ti punch, is based on rhum agricole, a … Continue reading →

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Piste de moules à la sétoise

Posted on September 11, 2020 by Meg

Mussels with garlic, hot pepper, olive oil and fresh herbs, served in small glasses at cocktail hour, is a specialty of the charming Mediterranean port of Sète. This is local cuisine at its finest — le piste de moules, as … Continue reading →

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Fondue savoyarde

Posted on February 14, 2020 by Meg

What’s not to like about cheese fondue? Over here it evokes memories of ski vacations in the French Alps, where after a day on the slopes it is enjoyed in cozy chalets before a crackling wood fire. But of course … Continue reading →

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Anchoïade

Posted on September 27, 2019 by Meg

‘Cauchemar en cuisine’ is a popular French TV show starring a celebrity chef: it translates as ‘Nightmare in the kitchen’, which pretty much defines the situation over here for the last couple of weeks. In a word (well, two), no … Continue reading →

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Asperges blanches

Posted on April 19, 2019 by Meg

This spring in Paris has seen a great profusion of white asparagus. It came onto the market in early March, ahead of the green variety, and at prices so tempting I couldn’t resist. This, plus a request from a Japanese … Continue reading →

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Concombres à la crème

Posted on February 22, 2019 by Meg

Simple starters are having a moment in Paris, and today I am featuring one of my favorites, cucumbers in cream. This tasty dish may be enhanced with the herb of your choice – cilantro, dill, chives or chervil – and … Continue reading →

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Harengs pommes à l’huile

Posted on January 25, 2019 by Meg

Smoked herring and potatoes bathed in a gentle vinaigrette is a classic French bistro starter. In this rendition, two types of beets are added to the plate — cooked red beets and raw, striped heirloom beets — along with onion … Continue reading →

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Tarama

Posted on June 22, 2018 by Meg

I first discovered tarama in France, where it has been popular as a starter for decades or possibly longer. It is traditionally made from bottarga — cured and salted roe that has been pressed and sealed in wax. But, as … Continue reading →

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Avocat au saumon fumé

Posted on March 2, 2018 by Meg

Here’s a fresh take on avocat vinaigrette, a popular starter on bistro menus when I arrived in Paris 40 years ago. In the original, avocado halves were filled with a thick, mustardy sauce. This version is both lighter and prettier, … Continue reading →

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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 →

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