I wish I could claim credit for this fabulous pumpkin gratin, but in fact Georges Blanc gave me the recipe after I visited his three-star kitchens near Macon last month. Blanc, the current scion of a culinary dynasty stretching back four generations, is apparently so proficient at his art that he doesn’t need to think about proportions. He sent me the list of ingredients and instructions without specifying the quantities! So I have done my best, and any shortcomings with this recipe are my fault, and not his.
Gratin de potiron Georges Blanc / George Blanc’s pumpkin gratin
So there you have it, in plenty of time for Thanksgiving if you’d like to do something different this year. (My apologies to Canadian readers — I didn’t get the recipe in time for your Thanksgiving.) For those of you who may be interested in my experiences with M. Blanc — one of France’s most renowned and revered chefs — I wrote a piece about my pre-Thanksgiving visit with him that was published last month in the International Herald Tribune (now the International New York Times). Click here to read it. All I have to add on the subject is that when I served this gratin to a table of French guests, all of whom appreciate great food, there were oohs and aahs all around and requests for more. But they’d eaten it all. For a reason. This is a rich dish, so small portions are de rigueur.
And speaking of pumpkin, I have discovered a great recipe for vegan pumpkin chocolate chip muffins on the site of a young blogger friend, Carmen Priotto. She has a fine collection of vegan recipes, not necessarily French, but they all look delicious. Meantime I have updated this site’s vegan menus for fall, and will update the menus for vegetarians and omnivores in the coming days. Happy cooking!