The ardoise at Le Petit Vatel. May I recommend the boudin noir? Black pudding/blood sausage is not to everyone’s taste, I know, but I suspect you’d all appreciate the Gâteau au cédrat confit (Cake with…
View Post
Quite some time ago, I mentioned a Moroccan-style chicken dish that Pater makes, and a few of you asked if I’d share his recipe. And then other night he served it up, with some ever…
View Post
If you made that fresh pea soup I described last week, and if you should happen to have leftovers — or if you liked it enough to make it again and purposefully plan for leftovers…
View Post
First of all, no, those are not Peas in the Pod. But I thought I’d begin by pointing backwards, in case any of you have access to fresh fava beans (we’ve been able to pick…
View Post
1. Sometimes it’s the little things. Simple daily pleasures. In this case, a beautifully wrapped soap brought back from Florence to be used for daily showers. The same soap that was a lovely amenity in…
View Post