Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about next month!

July, for the most part, felt very different around here. When we arrived back in France two years ago, that first summer was extraordinary, and not in a pleasurable way. We had abnormal and extreme hot temperatures that are very uncommon in this area, and had some seriously negative affects on farmers and the environment here in general. This summer, we’ve had rain, clouds and some generally colder weather.

That said, the month ended on a warm streak, with sun and heat – around 30°C, which is still warm for this area. But we were finally able to go to the beach, and suntan and swim! The ocean was a little colder than usual, but we braved it and once you were finally in it felt absolutely great!

The beaches closest to us for public use, are Toulhars, Port Maria, Kerguelen and Locqueltas, in the town of Larmor Plage (the city I grew up in, where Marc and I first moved to, and where my parents remain). It’s just a 5min car ride from us in Lorient, and we almost always visit Toulhars beach. It’s a busy, but beautiful beach, with some beachside houses and apartments along the coastline. A little further down, maybe a 5min walk, is Port Maria beach, where you’ll find some bakeries, cafés, restaurants and a delicious ice cream shop. It’s great for families!

Enjoying ice cream by the beach on Bastille Day

One thing I always appreciate about beach culture here is, despite the cliché that the French are very critical and judgemental – something we admittedly can be at times – you will find people of all ages, all sizes and of all backgrounds enjoying themselves, judgement free. If you’re alone, with a large group of friends, with family and children, topless or fully clothed, people are focused on themselves and the simple pleasures of the beach. It’s great for those who may be a bit self-conscious.

Along with the long-awaited wonderful weather, came us finally being able to grill! Marc absolutely loves grilling, as it reminds him of life back in Canada. French people aren’t the biggest grillers you’ll find, but we do still enjoy it on occasion. Despite this, we took the chance to have a lunch gathering with my parents where we enjoyed some grilled pork belly, Andouillette (Breton tripe sausage), chipolata sausages (very popular here!) and some chicken and veggie skewers, which we call “brochettes”.

To accompany the meats, we had a few delicious and refreshing salads – including a watermelon and feta salad, carrottes râpées and celery root remoulade. For dessert, we had a buffet of ice creams and sorbets from a local producer, Les Loups Givrés, all of which were absolutely delicious. The flavors included blood orange, passionfruit, lemon, cassis, dark chocolate, milk chocolate and pistachio. Spoiled!

Marc and I also took a nice, short road trip to the city of Vannes a few weeks ago, to visit their renowned Saturday market. I love the market here in Lorient and Larmor Plage, but the market in Vannes is just a whole different level. Countless vendors and stalls selling everything you could ever want or need from a market – meats, fish, cheese, fruits, veggies, multicultural delicacies, honey, flowers, baskets, artworks, clothing, shoes. It’s like you’re transported to another place.

We took our time as we always do to explore and buy what we needed, checked out a few shops, then stopped for an absolutely delicious meal at Bistro Le Châtelet. Reservations are definitely required here in the summer, as we saw more than a handful of visitors get turned away due to being full. This is definitely a local hotspot, which tourists obviously want to be a part of.

Fish and chips from Bistro Le Châtelet

Marc was craving their fish and chips, which is a specialty of theirs. It was a French take on the dish, and was definitely “lighter” tasting, and the chips were phenomenal! I opted for a lighter dish and took a tuna tartare, which was full of flavor and super fresh.  We started the meal by sharing a herring and potato salad, which was super delicious and big enough to share, alongside some freshly cut baguette. Super yum!

Breads from the bakery, a mini-croissant and a praline brioche.

And, of course, we can’t forget the Opening Ceremonies and commencement of the Olympic Games in Paris. While I have absolutely no intention of going to the games, I am trying to follow along, especially in regards to the events I am interested in.

The day of the ceremonies was marred by a widespread outage of the rail system, which ended up being a coordinated attacked believed to be in protest of the games. The news stated that approximately 8 million travellers were left stranded by the outage, which has since been rectified. I personally expected a widespread strike of rail workers, but not this.

That said, Marc and I did manage to sit in front of the TV the entire evening to watch the ceremonies. Maybe I watched a little more intently than he did, except for when Gojira came on stage. If you watched the ceremonies, they were the (French) metal band that played alongside opera singer Marina Viotti, to perform the song “Ah! Ça ira” from the windows of the historic Conciergerie. This building was a former prison where Marie-Antoinette was kept, who you may have seen depicted in the scene without her head.

Delicious and utterly buttery “gâteaux bretons” at the market

There were ups and down during the ceremonies, plenty of clichés, and I know some of it was quite controversial to some religious groups. But overall, despite running for around 4 hours, it was all worth it to see the lighting of the Olympic Flame and to see Céline Dion put on an absolute spectacle from atop the Eiffel Tower.

For those who may or may not have seen it, Céline performed a flawless rendition of Edith Piaf’s “Hymne à L’Amour,” a song she wrote to her late lover Marcel Cerdan. Many think she sang it as an ode to her own late husband, René Angélil, but regardless both of us were amazed at the performance. And today, the news stated that the city of Paris wants to keep the Olympic Flame cauldron balloon as a permanent fixture. So, perhaps if you’re travelling there in the future, you’ll be able to see it in person!

What did you all think of the opening ceremonies? Are you excited for the games or any events in particular?

The peaceful Blavet river in Southern Brittany

New articles added to the blog in July: 

• Provençal Eggplant Tomato Gratin (updated)
• Authentic Niçoise Salad

Peak tomato season at the market!

10 recipes to make in August: 

• Fresh Tomato Velouté
• French style Zucchini Fritters
• Savory Tomato Corn and Gruyère Galette
• Stove-top Ratatouille
• French-style Stuffed Tomatoes (tomates farcies)
• Apricot Flaugnarde
• Blueberry Peach Galette 
• Alsatian Blueberry Tart
• Fresh Apricot Crisp
• Peach Crème Fraiche Streusel Tart

Favorite questions of the month

Are you for or against the Olympics in Paris?

I truly appreciate what the games represent, and seeing amateur athletes who spend their lives training for these events rewarded is a pleasure to see. But Olympic games come with a heavy environmental impact to cities, with immense financial and social costs. Money with which I think cities like Paris could put to better use, for infrastructure and social programs. I am neither for or against the games, as I appreciate both sides of the coin, but it does ensure I go nowhere near the city of Paris while it’s happening!

Is it common to pack a picnic or bbq on the beaches in France?

Yes and no. What a great and unexpected question. You will absolutely find people packing lunches, drinks and snacks to bring to the beach. But unlike what I’ve seen occasionally at Canadian beaches, I can’t say I’ve ever seen an open flame at a beach here. And typically, animals are also prohibited from the beaches during the summer months (not the other seasons, typically). So, yes, pack a basket with some things to eat and enjoy hours at any of our countless coastal beaches! Just make sure you clean up after yourself afterwards.

Audrey, I don’t often see or hear you discuss wine. Do you have a favorite style?

Wow, after all these years someone has finally asked! Believe it or not, I am not really a wine drinker. It’s not that I don’t drink alcohol (though I really drink very little of it), I just don’t enjoy it the way many others do, and neither does Marc. That said, Marc does typically have wine at a restaurant or if we’re eating with guests. But he prefers his beer or mixed drinks.

However, I will indulge in Champagne or Crémant d’Alsace, which is a protected sparkling wine made in the Alsace wine region of France, during special occasions. If you’ve never had Crémant d’Alsace, I highly suggest it as a more cost effective alternative to Champagne – in fact, I prefer it to Champagne!

Working on my foccacia recipe, which I will be sharing with you soon!

The post August 2024 Gazette appeared first on Pardon Your French.

Enjoy them as a fun finger food with your favorite dip, paired with a refreshing summer salad, or tucked into a sandwich bun for a delicious meal.

Canned sardines in Brittany

Canned sardines are a staple food in Brittany region, that we all enjoy on a weekly basis. Local sardines are plentiful on the Brittany coastline, and they arrive fresh every morning at the harbour. While some of them are sold fresh at the fishmongers, most of them are shipped off as soon as the boats arrive to the local “conserveries” (canning factories) to be tin-canned.

Many conserveries like La Belle Iloise, Connétable and Petit Navire have made a huge reputation for themselves since the late 19^th century. They continue today to pack sardines in oil the traditional way (that is, by hand) and their tins are widely available in all grocery stores. 

Sardine Cakes, known as “croquettes”

I’ve loved canned sardines since I was a kid, and they’re still a staple in my weekly meals. I often savor them just as they are, swimming in their rich oil. But there are so many delicious ways to enjoy canned sardines, and these croquettes are one of my favorites!

In taste and texture, these Croquettes de Sardine are reminiscent of the classic American fish cakes or crab cakes you may be familiar with. But the use of sardine gives them a bolder taste and a slightly richer, creamier texture too! 

Ingredients you’ll need for these Sardine White Bean Cakes (Croquettes de Sardine)

These sardines’ croquettes are such a fun recipe to make, with just a few staple and affordable ingredients. Here is a detailed look.

1. Sardines. Plain, canned sardines are the stars of this dish! With a very distinctive taste (and smell!), tinned sardines get mashed to create these fun, bite-size croquettes. Choose them packed in oil (not water) and ideally un-flavored (ie. not “picante”, nor coming with lemon or tomato sauce). You also need one tablespoon (15ml) of the canned sardine oil. 
2. White beans. Canned white beans are mashed with the sardines and used here to create a dense consistency that holds the cakes together. Plus, mashed white beans are deliciously creamy and have a mild taste that allows the sardine taste to shine.
3. Onion. Minced red onion provides crunch and a nice tang to the croquettes. I like to mild taste of red onion, but you can opt for sweet or spring onions if you prefer.
4. Parsley. A generous measure of fresh parsley (stemmed and roughly chopped) adds a nice flavor. Flat or curly parsley both work perfectly. I like the mild taste of parsley, but you can also opt for fresh coriander which yields a more assertive, herby flavor.
5. Dijon mustard. One tablespoon of Dijon mustard is mixed into the fish cake mixture, for a touch of tang.
6. Seasonings. Salt, black pepper and a pinch of cayenne pepper are the simple seasonings used in these fish cakes. Again, you really want to let the sardine taste shine here.
7. For the breading. A combination of flour, egg and breadcrumbs are used to create a thick and crispy outer layer. Prepare 3 different vessels with all-purpose flour, a room-temperature beaten egg and breadcrumbs (seasoned or unseasoned, as you prefer).
8. Frying oil. A shallow frying pan is covered with about 1/2 inch (1.25 cm) of oil to fry the cakes. I recommend you opt for a good frying oil such as avocado, sunflower, canola or peanut.

Frequently Asked Questions

I don’t like parsley, what other herb(s) can I use?

Fresh coriander also works wonderfully in this recipe. I personally prefer the mild taste of parsley, but coriander yields a stronger herbal flavor that’s lovely too.

What frying oil do you recommend?

My best recommendations for frying oils are avocado (highest smoking point), canola (widely available and affordable), sunflower and peanut oil. For more details, I recommend this article.

Can they be prepared ahead?

Yes, absolutely! You can prepare these sardine croquettes ahead of time, up until frying them. Keep the unfried patties on a clean plate and cover them with a plastic film in the fridge. You can keep them like this for up to 24h. When ready, take the patties out of the fridge at least 30 minutes beforehand, so they can slightly warm. You can then fry them and serve them.

How long can you keep these sardine cakes?

Like most fried food, these sardine croquettes are best enjoyed immediately, when they’re still piping hot and crisp.

Once fried, Keep them for up to 4 days in the fridge. You can also keep them in the freezer for up to 2 months, in an airtight container.

To reheat, spread them on a baking sheet covered with parchment paper, and bake them for 15 minutes in a pre-heated over at 350°F (180°C).  I don’t recommend re-heating them in the microwave as they become soft and mushy.

How to serve these sardine and white bean cakes?

• As an appetizer. Serve these sardine croquettes as an appetizer, with a creamy dressing to dip and wedges of lemon on the side. They are ideal for serving as finger foods at a gathering.
• With a salad. You can also enjoy them as the main protein for a meal, served with salad and a light vinaigrette, sliced tomatoes and cucumber to balance the richness of the cakes.
• In a sandwich. You can eat them on a bun, with lettuce, tomato and a choice of condiment like tartare or remoulade sauce.

Audrey’s cooking tips:

• You can make these sardine cakes either by hand or with a food processor. I personally prefer using a fork to mash the sardines and white beans together, to keep a chunky consistency. You can also use a processor to mash them until your desired consistency.
• Make sure you drain the can of white beans very well.
• For the breadcrumbs, use classic store-bought or hand-made (grating stale bread) if you would like a thinner coating. Or you can use panko if you would like a lighter, yet crunchier coating.

I hope you’ll love this Sardine and White Bean Cakes recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Zucchini Fritters
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Sardine White Bean Cakes (Croquettes de Sardine)

Print Recipe

Serves: Makes 9-10 croquettes Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 can of sardines, in oil [125g /4.4oz/ = 4 large sardines]
1 tbsp (15ml) of the canned sardine oil
1 can cooked, plain white beans (300g), drained
½ red onion, peeled and diced
10-12 fresh parsley sprigs, stemmed and chopped
1 tbsp (15g) Dijon Mustard
¼ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne powder

1/2 cup (63g) all-purpose flour
1 large egg, at room temperature
1 cup (90g) breadcrumbs

Frying oil (sunflower, canola or peanut)

Instructions

Step 1 - Place the sardines and white beans in a shallow plate and mash roughly together with a fork, until creamy but some small chunks are still visible. Mix in the sardine oil, onion, chopped parsley, Dijon mustard, salt, pepper and cayenne pepper.

Step 2 -With clean hands, grab the equivalent of 2 tablespoons of the sardine mixture and shape it into a ball. Press it lightly between your palm to flatten it. Repeat, until no mixture is left. 

Step 3 -Prepare three small bowls: one with the flour, one with the egg (beaten) and one with the breadcrumbs. Roll each cake into the flour, then the egg, then the breadcrumbs. If needed, flatten the cakes more with a fork, until they’re all about 0.8-inch/2cm thick.

Place all the breaded cakes on a clean plate and set aside in the fridge for 30 minutes to set.

Step 4 - Fill a large frying pan with 1/2 inch (1.25cm) of frying oil. When the oil is sizzling, place three or four sardine croquettes in the pan. Do not overcrowd the pan. Fry until crisp and golden, about 3 minutes per side.

Transfer the croquettes onto a plate lined with paper towel. Lightly salt them to taste. Repeat until all croquettes are cooked. When needed, add extra oil to “refill” the bottom the pan.

Serve the cakes hot and crispy.

The post Sardine White Bean Cakes (Croquettes de Sardine) appeared first on Pardon Your French.

Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about next month!

May is a special month, when the weather finally starts to turn from the heavy rains, and the sun starts to shine a little more. There was still rain, no doubt, as France is still seeing near record amounts, but the sun has peeked its head in, and we got to enjoy some very beautiful days.

I definitly love this time of year, when days get warmer with the promise of Summer still to come! 

We’re seeing the return of beautiful strawberries on market stalls and the first summer produce like cherries, stone fruits and even cantaloupes! 

The first cherries at the market!

We started the month off with a trip down memory lane for my parents and I. We headed out to the neighboring town of Guidel and enjoyed a delicious lunch at Crêperie La Laïta, a crêperie that my parents, brother and I used to frequent when I was a young child. It’s been running for more than 50yrs, churning out classic crêpes, as well as some more unique and abundant crêpes, that my husband vowed to try the next time we’re there.

Savory buckwheat crêpe of ham, mushroom and egg

I started with a savory crêpe of ham, mushroom and egg and finished with a sweet crêpe of cooked strawberries and banana, while my husband, as always, opted for 2 savory crêpes instead. His first came with a whole pork sausage, cheese and egg and the second with andouillette and cheese. You may recall from a past gazette, andouillette in France is a smoked pork tripe sausage that is very, very popular in this region.

And, of course, we washed it all down with delicious and traditional local cider and a cup of lait ribot (a fermented cow milk beverage).

Crêpe complete with egg, cheese and sausage.

If you’re ever in France and want to try a crêperie, my best advice is to start with a Crêpe Complète: jambon, œuf, fromage (ham, egg and cheese). This is without doubt the pinnacle of savory crêpes in France. The “complète” part of the order always means a main ingredient plus egg and cheese.

My husband typically opts for the andouillette complète, while I opt for the jambon. Your server will also ask you how you like your egg, and my honest advice is to ask for it “au miroir” – which means lightly fried on the crêpe with a runny yolk. You can also ask for it “brouillé”, which means scrambled. 

The beach in Larmor-Plage, southern Brittany

We were also lucky enough to spend a long weekend at my parents’ home this month, while they were in Marrakech, on vacation. While we love our apartment in Lorient, the nearby town of Larmor Plage is where I was born, and where my parents still live. And despite it being right next door, it always feels good to be sitting right next to the beach.

Sophie particularly loves it at my parents’ as it was the first home she came to when we first moved to France. She loves frolicking in the garden, beachside walks, and of course visiting the Sunday market where she remains a bit of a local celebrity!

Sophie loves sunbathing on the patio

Sophie is a miniature golden doodle, and she happens to be even smaller than a typically mini. This breed is extremely rare to find in France, and so everyone loves to see her, and she is equally as happy to see them!

The local market vendors often slip Sophie a little sample of their offerings, and last weekend Sophie was spoiled with a slow-cooked piece of pork that she gobbled up quicker than lightening.

We couldn’t help but wait in line there and order a beautiful thick cut piece of local slow cooked ham and a small container of caramelized onions on the side. 

We were also lucky enough to get a ticket to La Filleule des Fées’ “la Fête du thé” (festival of tea), in the nearby city of Languidic, to visit their private 2-hectare tea farm.

This small piece of heaven is operated by a tea-passionate Franco-Chinese couple, Denis Mazerolle and his Chinese wife, Weizi. After years of living in and studying tea culture in China, they first planted this beautiful tea farm in 2006, alongside the beautiful and famous Blavet river. It’s actually not well known that Brittany has a perfectly humid and mild climate for growing tea.

We were taken on a very informative tour of the grounds, which explained how the farm came to be, how the tea is grown and the benefits of growing tea in this specific area. It was also wonderful to find out they grow all their tea trees without the use of pesticides, meaning wild plants and herbs grow freely around the tea trees.

The grounds were so peaceful, so calm and almost like stepping into another world. The sounds of the river, the birds, the insects and the smells of teas and herbs filled the air. We were lucky enough that the rain held off just until our tour finished, so we were able to really enjoy the grounds and sample some of their small-scale tea selections.

As for the tasting part, we weren’t fans of the black tea, but we appreciated the tastes and aromas of the white and green teas that they specialize in. If you’re ever visiting Morbihan, or happen to come across any teas from La Filleule des Fées, I highly recommend trying some!

The month of June is set to be a touch lowkey, as my husband Marc leaves for 2 weeks to visit his family in Canada, and I intend to work hard to complete as many projects as possible before taking some time off this Summer.

Although, the Olympic flame is coming to and passing thru our city next week, so that’s something to look forward to!

Typical Gâteaux Bretons at the market

New articles added to the blog in May:

• Classic French Salad Recipes (recipe round-up)
• Strawberry Oat Bars (Carrés aux fraises)
• Eggplant Caviar Dip (Caviar d’aubergines)
• French-style Rice and Tuna Salad

It’s peak artichoke season in Brittany.

10 recipes to make in June:

• Watercress Soup (Soupe de Cresson)
• Cucumber Salad with Crème Fraiche 
• French Grated Carrot Salad (Carottes Rapées)
• Olive Ham Cheese Bread (Cake Salé)
• Cod Provençal with Tomatoes, Capers and Olives
• Classic French Tomato Mustard Tart (Tarte à la tomate)
• Classic French Fruit Tart 
• Fresh Strawberry Moelleux Cake
• Strawberry Flaugnarde
• Almond Blanc-Manger with Strawberries

Links I am liking: 

• The Guardian launched FEAST, a new recipe app with over a thousand recipes from a great line-up of chefs like Yotam Ottolenghi and Nigel Slater. You can browse recipes by categories or ingredients, and it features a nifty cook mode which prevents your screen from always locking while you cook (I love that!). The app isn’t free, but you can try it for free for the first 14 days if you would like.
• I have been following Brooklyn-based cook Justine Doiron on Instagram (@justine_snacks) for a while. I love her plant-forward cooking with a very seasonal and fun, approachable style. She will be releasing a cookbook “Justine Cooks” in October 2024, which is already available for pre-order!
• We booked our next vacation in Basque Country for August (so exciting!). So I have been completely enthralled by Caroline Chamber’s “So into Northern Spain” article, sharing her itinerary and recommendations for what to do in San Sebastian, a city I cannot wait to discover. Have you ever been to Basque Country? Let us know if the comments if you have recommendations, I’d love to hear them.
• A Fruity Almond Cake to Make Before Rhubarb Season Ends.
• Will you be visiting Paris soon? Here are a few links you might like: Finding the best cheese in Paris, the best baguette of 2024 and 8 best wine-tasting in Paris.

Ready to make strawberry jam!

Favorite Questions of the Month

Hi Audrey, I’ve always wondered… On average, from start to finish, how long would you say each recipe takes to develop, test and then post online?

This is a great, but very difficult question to answer. But I’ll try! Some recipes I have been making for nearly my entire adult life, so they were easier for me to complete. That being said, even an “easy” recipe could take anywhere from 10-15hrs of intense worktime, between photographs, photo editing, writing the article, uploading everything onto the blog and ensuring all the coding is correct, generating the newsletter etc. Some of the more difficult recipes, or recipes that I haven’t cooked quite as often and have to remake a few times, can take anywhere from 3-5 days.

It’s definitely a labor of love!

Does your family have any traditions that they celebrate?

Aside from having family gatherings for the usual “big” holidays, such as Christmas, Easter and New Year’s, we tend to gather and either have a meal or just apero (drinks and finger foods) on days such as the Ascension, or Bastille Day.

One “tradition” that I found to be quite different between when I lived in Canada and here in Europe, is that here on your birthday it is typically YOU who invites friends and family out for a meal (or over for a meal), as opposed to your friends/family taking you out. The reversal of roles threw me for a loop the first few years abroad!

Is there one kitchen item that you wish you had? What is it?

Oh, this one is a bit easy for me now…

The first, is a Vitamix. We had one in Canada, and due to its weight (they are really heavy!) and the electrical component difference, we didn’t bring it with us. I really miss my Vitamix, and finding them in France isn’t so easy and they’re very, very expensive! But my husband and I really miss our super smooth shakes, and making our own nut butters and dips with them. It’s a convenient device, but not so much at the price point around these parts.

The second is a KitchenAid mixer. Yes, believe it or not, I do every recipe on the blog by hand! I do have a hand mixer that I’ll sometimes use if I have to beat egg-whites to a stiff peak, or for whipped cream… But for everything else, I use good old elbow grease! While I’m still young, I’m starting the feel the burn more than I used to, and so getting a mixer might be something to look at sooner than later. I know Marc would really appreciate one for making his pizza doughs too.

I love seeing you share photos of Sophie occasionally, she’s adorable! Do you have any other animals?

Thank you so much, I couldn’t agree more about how cute she is! Sophie is our one and only… For now! Marc and I have discussed on occasion getting her a little sister, of the same or similar breed. Problem is, her breed (Miniature Golden Doodle) is quite rare in France, but similar breeds exist and aren’t as tricky to locate. Getting a rescue dog would be great too. 

That said, we’re still a bit undecided. Sophie is so loving, but also quite timid and we worry another dog, especially a puppy, might really amplify her nerves. I think in a few more years, when she’s nearing the 10yr mark, we might get her a little friend.

Happy Sophie playing in the park

The post June 2024 Gazette appeared first on Pardon Your French.

Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about next month!

Spring officially arrived in March, and Les Giboulés were here to stay this month! If you recall, I mentioned Les Giboulés had started earlier than usual in February, but it remained here in force throughout March. We saw an incredible amount of rain in Brittany – record levels – which continued to make it difficult to plan outings. 

Small Spring leeks are here!

We started the month of March off with another trip to our local Kerbastard dairy farm. I wrote an article a little less than a year ago about our first visit to this farm, about a 30min drive from our home.

This young family-owned farm produces some unbelievably tasty dairy products, so we stopped in to stock up on yogurt, fromage blanc, fromage frais (a bit like Boursin), kefir and skyr! Great quality products at great prices. I absolutely love supporting local businesses. Do you have any local dairy producer near you?

Artichokes have arrived!

Not too far down the road from the farm, we then visited a place my husband went crazy for – La Maison de l’Andouille. Literally translating to the “house of andouille” this revered smokehouse has been producing artisanal Andouille (which in France, is smoked pork tripe sausage) since 1931. As you walk in the front door, you’re greeted with a smack of smoke scent and literally hundreds of andouilles hanging overhead.

You can find andouille very commonly eaten on top of savory buckwheat crêpes here in Brittany, with egg and cheese (also known as La Complète Andouille). My husband eats andouille in omelettes, alone with fresh bread, and also adds it when he braises cabbage. It’s not my favorite thing, but those that love it, absolutely love it!

The absolute highlight of our month was our trip to Venice, Italy. A trip we had discussed for a long time, and finally decided to act on.

Venice’s beautiful Dorsoduro district

As you may or may not know, Venice is an incredibly popular tourist destination. Perhaps too popular. Overtourism has had some serious effects on the city, its environment and its population. In fact, the population of the island city today sits at around 50,000. This number was double (100,000) in 1980.

The sheer number of Airbnb rentals and foreign purchases of property have meant that many locals (and especially their children) no longer have a place to live, or move into. All these changes also mean that the youth of Venice tend to leave, in order to find work and a place to stay.

Amazing Pasta Carbonara at Bacaro Quebrado

This was a big part of the reason that we took so long to take our trip, as it was a question of morality for us. So, as we planned our vacation, we took every step we could to try and take as sustainable a trip as possible.

We sought out restaurants that were owned and operated by locals, shopped in small, local owned artisan shops (for gifts, masks and treats/snacks) and took tours owned and operated by lifelong Venetians. We used sources like Venetian food writer Skye McAlpine and Phil Rosenthal as “help” for planning our trip, and we’re glad we did.

I also took this trip as an opportunity to finally disconnect from everything – which included social media, work and email. In fact, it was the first vacation I have taken in the last 6 years without my laptop! I cannot tell you how liberating that felt!

Despite the fact that I wanted to share my trip and photos with readers, I vowed to myself to wait until we returned home, just to give my mind and spirit a rest. It worked wonders for my mental health – I am so very glad I did it. 

Typical Venetian ciccheti (small snacks)

I have already shared some photos and stops we took on our Venetian adventure on Facebook and Instagram, but in case you missed them, some highlights included our guided boat tour with Venetian local Paolo to explore the laguna, visiting St Mark’s square and Palazzo Ducale, stopping into nearly every church we walked by (my husband is fascinated with church architecture and artwork), the Murano glass museum, countless patios for a beer, Spritz, or Bellini… And of course, the absolutely wonderful restaurants (including Alla Madonna, La Zucca and Levante) that served some of the best pastas, cicchetti, and even pizzas, we’ve ever had.

Amazing pizza at Dai Fioi

Believe it or not, I think we can say we had the best pizzas we’ve ever had at at Tratorria Dai Fioi – and we say that having just visited Naples last summer.

And so as to not gatekeep any information, if you’re ever in Venice, make your way to Panificio Albonico, a very small and locally owned bakery, for some Cestini. For 1.50 euros you’ll have a tart that will knock your socks off. Only 2 flavors, pistachio and Nutella, and to this moment, I still can’t decide which was better. We went there each day to have one of each. I wish I had some right now!

Cestini tarts

View on San Giorgio Maggiore

Finally, the month ended with Easter celebrations at my parents’ home. Surprisingly enough, my mom decided to change things up this year, and my husband had to go without lamb… She cooked a paella! A delicious meal, no complaints, but not what we typically sit down to at Easter. That being said, we all absolutely love seafood, and we were all just happy to get to spend time together over delicious plates of food. I hope you all had a wonderful Easter too (if you celebrate it), and if not, a wonderful end of the month!

The famous Rialto bridge

Oh, and one last thing… Happy birthday to me! Today, April 1^st, is my 37^th birthday! I am truly blessed to be healthy, happy and living a good life in France. There are things I would like to be different, or change in my life, but the fact I am able to wake up each day to health and my family is the most important thing. I’m hoping and wishing the same for you.

Murano island, north of Venice

New articles added to the blog in February:

• A traditional French Easter Menu 
• Navarin d’Agneau (Lamb Navarin)
• Chocolate Vanilla Marble Cake (updated) 
• Celery Root Remoulade (updated) 

10 seasonal recipes for April:

• Piemontaise Potato Salad
• Classic French Lentil Salad
• Creamy Roasted Cauliflower Soup
• Classic French Sole Meunière
• Asparagus Goat Cheese Quiche
• Basque Risotto with Chicken, Chorizo and Peppers
• Chocolate Vanilla Marble Cake
• Olive Oil Lemon Cake
• Almond Blanc-Manger with strawberries
• Lemon Poppy seed Yogurt Loaf

Links I am liking: 

• I have always been a fan of cookbook author Skye McAlpine, a Brit who grew up in Venice, Italy. She launched her new “La Dolce Vita” newsletter through Substack last month to share her recipes and Venetian tips, which could not have been better timing for me! I followed her recommendations for restaurants in Venice, and they did not disappoint.
• I always admire chocolatiers’ creations for Easter. This list provides some of the most beautiful Easter eggs from Paris this year. I love the chocolate otters by William Artigue – absolutely way too cute to be eaten!
• We loved watching the new season of travel food series “Somebody Feed Phil” on Netflix starring TV writer and producer Phil Rosenthal. We’ve been fan of this show since season 1, and this 7^th season did not disappoint – taking us to more amazing places like Kyoto, Iceland, Taipei and Scotland. This is always fun, light-hearted, and a great watch for all food lovers.
• I am very curious about Lelani Lewis’s newly release cookbook “Code Noir” celebrating afro-Caribbean recipes. French people do love the cuisine from the French Antilles (ie. Guadeloupe and Martinique) but this facet of French cooking is largely overlooked outside of the French borders. This book tells the complex historical context of Caribbean cooking through 80 recipes and is said to be an “accessible introduction to Caribbean food for novices”. Saveur has a great article diving into this book, which I really enjoyed as well.
• I am definitely trying this Blanquette de Poisson next month, a recipe shared by Amaury Bouhours, chef at the renowned Restaurant Le Meurice in Paris.

The post April 2024 Gazette appeared first on Pardon Your French.

Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about next month!

December’s highlight for us was a road trip to beautiful Val de Loire, a valley located in the middle stretch of the Loire River, in central France. We were able to spend a relaxing, extended weekend in the countryside of Cheverny and spent our days visiting the beautiful castles in the area. The Loire Valley region is known for hosting over 300 castles, with many French kings having built their homes there.

The city of Tours known for its half-timbered houses.

The drive from Lorient, Brittany to Cheverny was about 4.5 hours. Along the way, we included a quick lunch break in the city of Tours. We wandered through its charming cobbled streets and grabbed a “Nougat de Tours”, the specialty pastry from the area made with a buttery crust filled with candied fruits, apricot jam and top with a macaronade (ground almonds mixed with egg whites and baked like a meringue). 

We stayed at the gorgeous Sources de Cheverny hotel, which I cannot recommend enough if you ever stay in the area. The main building is a renovated castle with multiple leisure rooms, where we got to play chess, listen to old (and newer) vinyl records and sip teas nestled by the fireplace.

Les Sources de Cheverny hotel.

Surrounding the castle, the owners turned barns and farm houses into beautifully decorated bedrooms. Ours was facing a beautiful field which offered us the most beautiful sunrises every morning (see the cover photo of this article).

I intend on writing a more detailed article on the Châteaux de la Loire, but can’t resist already showing you a few snippets of our visits. The first castle we visited was Chenonceau, perhaps the most well-known châteaux of the Loire Valley. I loved visited its big kitchens and the large ballrooms which were beautifully decorated for the Holidays.

Chenonceau castle

The second castle we visited was Cheverny, which is a smaller castle that is heavily furnished inside – which makes for a splendid visit. The current owners of the castle are actually still living in the right wing of the building. 

Cheverny castle

The third castle during our weekend was Blois, which a massive castle right in the center of Blois city. While the insides were perhaps a bit underwhelming, the size of the castle was truly impressive.

Blois castle

And the last castle we visited was Chambord, the biggest château of the Loire Valley, built to serve as a hunting lodge for Francis I.

Chambord castle

After this wonderful weekend in the Loire Valley, we were back in Brittany to enjoy the Christmas festivities. We got to spend a quiet Christmas at my parent’s home with my family. And as per tradition, like every year, we went for a walk along the coast on the afternoon of the 24th, to work up our appetite for the “reveillon” dinner. Do you also have a cherished family tradition for Christmas?

The rest of the night included plenty of food, with a Crémant (French sparkling wine) and Tarte Soleil for a starter, a roasted capon with chestnut stuffing, truffled mashed potatoes and a Bûche de Noël for dessert of course. 

How were your Holiday celebrations, and what did you cook and enjoy? Let us know in the comments!

Chambord castle’s impressive sculpted towers.

New articles added to the blog in December:

• 10 most popular recipes of 2023
• Biscoff Tiramisu (Ch’tiramisu)
• French-style braised Oxtail (Queue de Boeuf)
• Gateau Basque (Basque Cake with pastry cream)

10 seasonal recipes for January:

• Provencal Garlic Soup (Aigo Boulido)
• Poule au pot (Chicken in a pot)
• French style Macaroni Gratin
• Belgian Endive Ham Gratin
• Alsatian Onion Tart
• Flemish Beef and Beer Stew (Carbonnade)
• Galette des Rois
• Orange Yogurt Cake
• French Almond Croissants
• Riz au lait with caramel sauce

Les Sources de Cheverny hotel.

5 links I am liking:

• Every year, it is a popular tradition to watch the French president on national television at 8pm, on December 31st, share his best wishes for the upcoming year. This year, president Macron said 2024 would be a year of determination and pride for the French people, marked by the Paris Summer Olympics and the re-opening of Notre-Dame cathedral. You can re-watch his entire speech here if you would like (which is in French, of course!)
• January is Galette des Rois month in France! Like every year, the famous French cooking magazine Elle A Table published a roundup of their favorite Galettes made by famous restaurants, pastry chefs and luxury brands. Which one is your favorite?
• You can now pre-order Jane Bertch’s upcoming memoir: “The French Ingredient: Making a Life in Paris One Lesson at a Time”. I discovered Jane Bertch through Instagram a few years back with her account La Cuisine Paris. Bertch is an American woman who moved to France in her late twenties and opened up a cooking school « La Cuisine Paris » for foreigners looking to learn French cooking while on their holidays in Paris. Her memoire recounts all the ups and downs of building her life and business in Paris, facing the French’s skepticism of an American starting a cooking school in Paris and how she eventually grew to love Paris and the French culture. Although I haven’t read her book yet, I have a feeling this could be a great read for Francophile Americans or anyone enjoying a Julia Child like story.
• This article dates from 2018, but I re-stumbled on it a few days ago and I am sure this will be of interest for most of you : “5 indispensable kitchen tricks from Julia Child”
• Speaking of Julia Child, a new edition of «The French Chef cookbook» was published a few weeks ago. This book is based on Julia Child’s TV show, The French Chef, which made her gain national fame in the US. It boasts 300 classic French recipes organized according to the TV show’s episodes, most of which are definite musts to have in your cooking repertoire. If you are looking at gifting (yourself) a belated Christmas gift, this is it!

5 favorite questions of the month:

Are the Loire valley castles busy over the Christmas Holidays?
We visited the castles in December, but it was before the school Christmas break, so the castles were not busy at all. I am guessing that the week after, when the Christmas break had started, they were much busier. Generally speaking, the Loire Valley castles are some of France’s most touristic attractions, so it is always best to visit them outside of Summer and school breaks, if you can. Otherwise, late Fall and early Spring are low season.

Do you have any travel plans for 2024?
We haven’t booked anything yet but we would like to plan a weekend in Lille in early spring. I already visited this beautiful city a few years back, and would love to show it to my husband. For this Summer, we would like to plan for a trip in Northern Europe. We spent our past two Summers in Italy (Florence and Naples), which were beautiful locations, but incredibly hot! So, this year, we’re yearning for a much cooler destination like Scotland or Finland. Or perhaps you have other suggestions for us?

Do you have Boxing Day in France?
No, we don’t. Although Black Friday became popular in France, Boxing Day didn’t. Instead, in France we will have the “Soldes d’Hiver” (Winter Sales) which will start the second week of January, and last about 6 weeks.

What is your favorite French ingredient to work with?
It is hard to pick just one! But off the top of my head, I would say Dijon mustard. It is such a great condiment to add a signature French flavor to any dish. I almost always add one tablespoon of Dijon when I prepare a Bechamel sauce, a vinaigrette or a Quiche filling, and it immediately elevates the dish.

What is one lesser-known French regional dish that you think deserves more attention?
Again, it is hard to pick just one, haha! But I would like to answer with Beef Carbonnade, as this is a dish we made just last weekend. A Beef Carbonnade is the stew of choice in Northern France and Belgium. This dish of slowly stewed beef in a rich beer sauce is far lesser known than the iconic Beef Bourguignon – but just as delicious in my opinion. Plus, it’s even easier to make! This is actually one of my husband’s favorite dishes, and in the Winter, he asks me to make it at least once a month.

Brittany cabbages are the stars of the market in the winter.

The post January 2024 Gazette appeared first on Pardon Your French.

The idea of sharing a more personal newsletter every month on this blog has been twirling in my head for some time now, and I am happy to finally put it into action. Each month, I intend to share a personal round up of the past weeks to give you a glimpse into my French life. I will also share links I love, seasonal recipe inspiration and answer some of the questions I received through social media as well.

Feel free to let me know in the comments if you enjoy this little monthly gazette, and perhaps what you would like to read about next month?

Summer is officially is over, and what a Summer it was. I have kept this under the radar, but we bought our first home in France, and we moved in, in July! It is such an exciting experience and truly a dream come true, after years of longing to move back to France.

We (my husband and I) were unfortunately unable to buy a house near the beach in my hometown, as the house market in Brittany skyrocketed since Covid – with many families from big cities moving to quieter areas. This makes it very difficult for locals to either find or afford a home anymore… I actually did a small interview on that matter in the latest edition of French Property News, which had a focus on Brittany.

But, after about 6 months of house hunting, we eventually fell in love with a 1930s apartment in the city center. It has old hardwood floors, a rustic kitchen with typical French white tiles and black inlay, and a great view over a nice backyard for our dog Sophie to run around.

View of the harbor of Lorient, where we live now.

My hometown of Lorient was almost completely destroyed by bombing during WW2, so finding a pre-war apartment, with all its historical charm intact, is rare. And we didn’t want to let this opportunity slip away. As soon as we visited the apartment in February, we made an offer. And after 4 months of heavy administrative processes (in true French fashion), we got the keys in July.

We started to repaint rooms, fix a few things here and there, and we are now searching for furnishings and décor items to make the place feel like home. Many brocante trips ahead! I look forward to sharing photos of the place once it is closer to being done!

Would you be interested in learning more about the process of buying a home in France? Let me know in the comments! For what it’s worth, my husband couldn’t believe how much longer the entire process takes in France.

“La tour de la Découverte”, a historical signal tower in Lorient

After a mild Summer in Brittany, September has been very sunny, so we also enjoyed ourselves a lot with all the tourists finally being gone. The first weekend of September is always the annual “French Open Doors” event, where public buildings and historical sites (not normally opened to the public) all throughout French cities open their doors, free of charge. We took this opportunity to visit an underground shelter built in the center of Lorient during WW2, to protect the locals from the intense bombings.

More highlights of the month included going to the nearby town of Plouay, to watch the Bretagne Classic bike race (Brittany people love bike races!), taking a boat ride to the town of Port Louis for a Sunday stroll, going to one of my favorite creperies in Lorient, and of course the usual weekend trips to the local market.

Have a great October, everyone. Be well and enjoy!

The little city of Port Louis

New articles added to the blog in September:

• Normandy Apple Tart (Tarte Normande)
• French-style Cottage Pie (Hachis Parmentier)
• Easy French Apples recipes
• French Chicken Marengo (updated recipe)

10 seasonal recipes for October:  

1. Butternut squash soup
2. Split pea bacon soup (Potage Saint Germain)
3. Classic French Lentil Salad
4. Chicken Fricassée with shallots and onions
5. French Roast Chicken (Poulet Rôti)
6. Chicken Breasts in creamy mushroom sauce
7. Pork chops with apples and cider sauce
8. Classic French Apple cake
9. Classic French Thin Apple Tart
10. Apple Cinnamon Galette

5 Links I’m Liking:

1. I enjoyed this article from David Lebovitz, who spent his holidays in Brittany and shared some recommendations on where and what they ate, and where they stayed. I very often get asked about recommendations in Brittany, so I am sure this article will interest a lot of you.
2. Gala Magazine gave us a peek inside the State Dinner of King Charles in Versailles.
3. We invested in several Emile Henry ovenware pieces for our new kitchen. I have always loved this French brand, which creates high-quality products in Burgundy clay – and their color palette is timeless! I’m now coveting their new fruit bowl. I love it in Navy. Which color would you pick?
4. I enjoyed reading this article on Ajiri Aki’s Tips for Decorating The Parisian Way. Beyond getting good tips on Parisian-style home décor, I always find it interesting to read American expats perception of French culture, and how to share it with others. As French, we sometimes take it for granted the rich culture we grew up in… These kind of articles remind me to appreciate and embrace it more. If you’re interested in learning more about Ajiri Aki’s work, you can read her new book “Joie: A Parisian’s Guide to Celebrating the Good Life“.
5. I love this round up of 47 Chicken thigh recipes. Chicken thighs never disappoint, do they?

We are still at the peak of prune season in Brittany

Favorite questions of the month: 

Do you have a goal for 2024 picked out yet?

Not at all, yet! In 2023, I wanted to focus on my personal life, with re-settling in France, buying a home, etc. For 2024, perhaps I will have more time to refocus on professional projects. Perhaps a new cookbook? Who knows.  

What are your favorite quick and easy recipes?

Quiches are hands down my favorite quick and easy recipe at this time of year. Of course, it can take a bit of extra time if you are making the crust from scratch… But honestly, a lot of French people happily rely on store-bought crust to save time. Quiches are simple to make, baked in about 45 minutes and very satisfying. 

For making quick dinners after a work day, I also rely a lot on make-ahead meals that I can pop out of the fridge and/or reheat easily. Quiches work great for that, but on Sundays, you’ll also see me making a batch of lentil salad, and lentil soup or carrot soup to enjoy for dinner on Mondays and Tuesdays – served with some crusty bread on the side.

Would love to hear about French skin care?

I have always loved and religiously used Avene products, which is a habit I got from my mother. I was lucky enough to find this brand easily available when I lived in Canada (though, slightly more expensive).

Very intrigued by the mindset of self-control re: food?

I am not an expert on the question, but I think I have pretty good self-control around food (well, except chocolate!). Mostly, I feel preparing my own meals from scratch helps me a lot with that. It helps to comprehend all the effort being put into preparing a meal, which in turn makes me truly savor each moment of a dish and feel more satisfied at the end. A key rule I also follow, is to always finish a meal on a sweet note – whether it’s a slice of tart, cake or just a pot of yogurt or apple sauce. This gives me a better sensation of being full and satisfied, and definitely makes it easier for me to stop from snacking later on.

And if you’re an avid baker like myself, I got this great tip from chef Anna Olson one day: as you’re baking, eat something salty before your start (ie. an olive, or a piece of cheese). This stops you from wanting to pick at anything sweet you’re working with (ie. chocolate chips, sauce…). It works for me at least!

The first pears have arrived at the market!

The post October 2023 Gazette appeared first on Pardon Your French.

Upon arrival, we were greeted by the hosts Linda and Jean-Marie, a young couple who had bought the land in 2016. They spent the past 7 years building their dairy farm from the ground up, breeding 60 cows and developing their line of products – including milk, yogurts, fromage blanc, crème fraiche, skyr, butter and desserts (rice pudding, crème au chocolat, etc.). Linda and Jean-Marie built quite a reputation for themselves and supply today some of the biggest chefs with their high-quality organic butter.

They had set up an utterly charming breakfast buffet right near a shed that housed some adorable calves. The event attracted about 50 people, and we all enjoyed a glorious breakfast outside on large tables. On the menu: dairy products from the farm including fresh milk, butter and yogurts, fresh bread and brioches from neighboring farm Roche Bleue, local strawberries, local honey, homemade jams and locally grown herbal teas. What a feast we had!

After breakfast, Linda took us on a tour of the farm. We walked through the cow fields, the main shed, the milking stations and the labs where the fresh milk is turned into butter and other dairy goodness. After the tour, we spent some time with Jullian Pekle, a local baker who came for the occasion to bake fresh breads and pizzas in the communal wood-fired oven. My husband Marc is an avid pizza maker, so the two of them spent some time sharing tips on flours, temperatures and other pizza tricks.

If you are visiting Paris, you can find Kerbastard’s products at Maison Plisson, Saisons and more! You can view all their retailers here. 

Have you ever visited a local farm? How was your experience? Leave a comment below.

The post Breakfast at Kerbastard Farm appeared first on Pardon Your French.

This market is set in the town’s main square, which is wedged between two beaches. It is a picture-perfect, medium-sized Brittany market that offers a wonderful place for local producers to sell their goods each week. 

As a kid I loved this market, the lively atmosphere, the smells, the colors, the tastes, the vendors’ laughter and chit-chatting with locals. As an adult, I probably love it even more, along with the ritual that goes with it. The idea that no matter how hectic the week is and whatever the weather, our Sunday trip to the market is set to happen.

We go and see the same familiar faces every week, buy our produces from the same long-standing vendors and finish our trip with the same “À la semaine prochaine!” (See you next week!). There is so much happiness and comfort found in this weekly ritual, that I never fail to share photos of it every Sunday on my Instagram.

But of course, most of the beauty of a market is found in its food. At this time of the year, you can find an array of lingering winter produce mixed with colorful spring bounties. It truly is a special time of the year, as locals get excited for warmer days and more colors on market stalls. We all love to see the first strawberries, the first asparagus of the year…

To share this experience with you, I thought I would give you today a tour of the best produces you can find at my farmers’ market this season. For more inspiration, I am pairing some produce with a recipe you can prepare in your own kitchen.

Asparagus are the first sights of Spring at the market! End of March is when asparagus harvests start in Brittany and they are enjoyed until May. Because their season is fleeting, they usually sell fast at the market as people want to make the most of them before they’re gone. Asparagus are turned into soups, used in quiches, and simply enjoyed blanched with a simple vinaigrette or a gribiche sauce.

Radishes are Spring favorites in France. In Brittany, where they are plentiful, we love to buy them in big bunches as soon as they hit market stalls in April. We often enjoy them as a starter – simply raw, with butter, a pinch of salt flakes and bread. And with the remaining leaves, I love to make this soup. 

Leek season runs from September to May, in Brittany. That said, Spring leeks are smaller and more tender, which makes them perfect to be enjoyed as a “Poireaux Vinaigrette”: simply poached leeks served as a starter with a vinaigrette.

Cauliflower is a classic Breton vegetable. The local producers are known to harvest incredible cauliflower, which are a mainstay of markets from September til May. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup. Although in the Spring, my favorite way to prepare cauliflower is perhaps this one.

Along with cauliflower, artichokes are another staple produce from Brittany in the Spring. Unlike Mediterranean varieties which are smaller, the “Camus” variety grown in Brittany is big, green, round and feels heavy when lifted. Its most popular way to be enjoyed is boiled with vinaigrette – one of my favorite Spring meals, hands down. 

New potatoes are incredibly popular in Brittany in the Spring. These types of small potatoes (harvested early) are loved for their nutty flavor and waxy texture, which holds very well once cooked. The season starts in April and lasts all throughout the end of the Summer, until potatoes get bigger. In the Spring, we love to prepare them simply roasted to accompany a roast, or in a cold salad.

Last week at the market, I was so happy to spot the pretty “Gariguettes”: the first strawberries of the season! These beloved strawberries are known as a “variété précoce” – meaning they are an early variety. The first to be harvested in the Spring! They’re known for their deep red hue and melty, sweet flesh. They are just as delicious enjoyed fresh with Chantilly, or in baked goods, like in a Strawberry Flaugnarde. That said, my personal favorite way to enjoy strawberries is in a French Strawberry tart – a timeless, always elegant and delicious dessert.

To sum up, what are the local produces to look for when visiting a Brittany market in the Spring?

• Smaller leeks
• New potatoes
• Asparagus
• Radishes
• Cauliflowers
• Artichokes
• Strawberries

Have a you ever visited a market in France? Or, what is your favorite French market? Let me know in the comments!

The post A local French Market Tour appeared first on Pardon Your French.

Buckwheat, a staple ingredient in Brittany.

I have always had a fondness for alternative flours, especially buckwheat flour. Buckwheat, known in French as “blé noir” or “sarrasin”, is a central ingredient in Brittany cooking. It features in many of our local specialties, like savory buckwheat crepes or the earthy kig ha farz meat stew. I enjoyed this flour all throughout my childhood in France, and I have always loved it for its distinct earthy and nutty flavours. 

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients and versatile. It is also widely available and a great choice for anyone just starting to play around in the kitchen with alternative flours. 

However, note that these buckwheat sablés aren’t gluten-free since they use a combination of both buckwheat and all-purpose flour.

Notes on Buckwheat flour in the US/Canada vs. France 

Since starting this blog, I have had a lot of people ask me about buckwheat flour. The question that I get the most is what brand/type of buckwheat flour to buy in the US/Canada to recreate the same taste and look as in France? Most people point out that buckwheat flour is much darker in US/Canada, resulting in darker results in baked goods and crepes.  

What I have found from my experience of juggling back and forth between North American and French flours is that the French buckwheat flour is usually sold in a refined form, whereas buckwheat flour in North America is usually left whole grain. 

• Un-refined North American buckwheat flour found in North America is grainier and darker in color. It will for instance create sablés or savory crêpes that are much darker in color and with a more assertive taste. Examples of North American whole-grain buckwheat flours are Bob’s Red Mill Organic Buckwheat Flour and the one you can find in bulk at a store like Bulk Barn. 
• Refined French buckwheat flour is usually powderier in texture and lighter in color. An example of French buckwheat flour is Treblec’s, which is sold everywhere in France, and online. This is probably one of the most famous brands, and the one that I grew up enjoying for making baked goods.   

I personally have no objection using either kind of these buckwheat flours – whole grain or refined. I just know what to expect. For instance, I often baked these Buckwheat Chocolate Chip Cookies while in Canada, and they ended up darker and earthier in taste since I was using whole grain buckwheat flour.

The sablés pictured here look lighter in color as they were made using French Treblec’s flour (since I recently moved back to France).

How to store these buckwheat sablés:

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Notes:

• A good quality butter will go along way for this sablé cookie, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• The key to getting a delicate sablé texture is to not over-beat your dough. At first, the mixture will seem very dry but as you keep gently beating, it will bring out the moisture and the dough will come together in a rough and thick ball. As soon as it comes together, stop mixing.
• After being shaped into a log, the dough needs to rest for at least 2 hours in the fridge to firm and become sliceable. Ideally, leave it in the fridge overnight, which also helps developing the flavors.
• I prefer to use roughly chopped dark chocolate. But chocolate chips work perfectly too.

You may also like: 

• Buckwheat Chocolate Chip Cookies with Sea Salt
• Brownies with Pecans and Fleur de Sel
• Chouquettes (French Sugar Puffs)
• Roasted Hazelnut Financiers
• Homemade Hazelnut Chocolate Spread 
• Chocolate Chip Cookies with Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola

Buckwheat Sablés with Chocolate Chips

Print Recipe

Serves: 2 dozens Prep Time: 20 Minutes + chilled overnight Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

1 ¼ cup (156g) all-purpose flour
¾ cup (95g) buckwheat flour (*see notes above)
¼ tsp salt
1 cup (2 sticks/225g) unsalted butter, at room temperature - soft.
2/3 cup (133g) granulated sugar
1 tsp. vanilla extract
1/3 cup (116g) dark chocolate, roughly chopped - or chocolate chips

Instructions

Step 1 - In a medium bowl, whisk together the all-purpose flour, buckwheat flour and salt.

Step 2 - In a large mixing bowl, cream together the butter with the sugar and vanilla until fluffy and lighter in color, about 1 minute.

Step 3 – Add the flours and chopped chocolate all at once and beat until just incorporated.

Step 4 - Transfer the dough onto a floured working surface and, with your hands, form the dough into a long log about (2 inches in diameter). The dough is dense, so if you find it too hard to shape in one long log, shape it in two short logs. Wrap the log tightly in plastic wrap and refrigerate at least two hours, but ideally overnight.

The day of baking, pre-heat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 5 – Take the log(s) out of the fridge at least 1 hour before, so it is not too tough to work with. Unwrap, and using a sharp cooking knife, slice the dough into ¼ inch thick coins. If you hit chocolate chunks with your knife, the dough might crumble a bit – do not worry, you can easily reshape the dough coins with your fingers.

Step 6 - Place the coins on the baking sheets, at least 1½ inches (3.8 cm) apart.

Bake for 12 minutes or until the sablés are golden brown underneath. Take out of the oven, leave the sablés on the sheet for 2 minutes and transfer them onto a cooling rack.

 

Notes...

This recipe was first published on the blog in January 2018. It was then updated on May 2022. I wanted to update the photos and add friendlier instructions. I also slightly reduced the amount of sugar and found that chopped chocolate (vs. chocolate chips) works better.

The post Buckwheat Sablés with Chocolate appeared first on Pardon Your French.

It’s rustic, perfect for Fall and a great square meal for the whole family. 

How to cook perfect pork chops

Because they can end up tough and dry if over-cooked, pork chops have a reputation for being difficult to cook – but I assure you they shouldn’t be. This recipe ensures the pork chops will be fully cooked and remain juicy, by adopting a 2-step process. First, the pork chops are seared on the stove-top in butter until golden-brown. This step creates a nice caramelization all around, without cooking through the center. Then, the chops are transferred into a hot oven to finish cooking. This second step, with a gentler heat, ensures the middle of pork chops can fully cook, before the outsides become overdone.   

At this point, I also highly recommend you use a food thermometer to check the internal temperature of the pork chops. When they reach an internal temperature of 140-145°F (60-63°C), immediately take the pork chops out of the oven and transfer them onto a plate/cutting board. Cover them with foil, and the pork chops will continue to cook slightly. Using a food thermometer makes things very easy and basically foolproof – once the pork chops reach a 140-145°F (60-63°C) internal temperature, they are done. 

For this recipe, I recommend you choose bone-in pork chops that are about ¾-1 inch (1.9-2.5cm) thick. These thicker chops, with the bones, will also be less-likely to be overcooked. If you choose boneless and/or thinner pork chops, you will be more likely to overcook them. 

Lastly, make sure you take the pork chops out of the fridge at least 1 hour before cooking them and salt them generously. You want to allow some time for the salt to penetrate the meat and for the chops to warm up close to room temperature. 

Choose baking apples

Just like most baking or cooking projects that include apples, it is best to use baking apples for this recipe. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once cooked. Good baking varieties I recommend are Honey Crisp, Jonagold, Braeburn, Mutsu, Pink Lady and Northern Spy. 

The only exception would be for Granny Smith apples. While Granny Smith are usually my go-to cooking/baking apple variety, I find them to be slightly too tart for this recipe. I recommend sticking to red-skinned varieties which are generally sweeter and will caramelize better. 

The apples are to be cut in big wedges and pan-fried in butter until soft inside and caramelized outside. Depending on the apple variety chosen, some may soften more quickly than others, so just make sure you keep an eye on the apples when you cook them. You can check on their doneness by poking a sharp knife in an apple wedge – it should feel soft but not mushy. Stop cooking the apples when they are tender enough but not breaking apart yet.

For the final dish photos, here, I used Honey Crisp apples and the result was perfect. They held their shape very well and caramelized nicely. 

Hard Apple Cider

For this recipe, prefer a dry hard apple cider – not sweet/off-dry. You can buy a can from a grocery store or ideally opt for dry hard cider from a local apple farm. Note that the alcohol from the cider will completely evaporate while simmering. 

I don’t recommend using a non-alcoholic cider for this recipe, as they are often too sweet and won’t create as nice a depth of flavor for the sauce.  

Cooking notes: 

• I highly recommend the use of a food thermometer. Pork chops need to be cooked until they reach an internal temperature of 140-145°F (60-63°C). If overdone, pork chops can end up tough.
• This recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I love to add a splash of cognac when building the sauce. This enhances the apple flavors and brings more depth to the sauce. However, this step is optional. 
• At the end, the sauce is enriched and thickened with crème fraiche. You can find tubs of crème fraiche at the grocery store near sour creams usually. As a substitute, you can use heavy cream (35% m.f.). 
• This recipe is for 4 servings, but you can easily double the quantities to serve it for 8 people. 

I hope you’ll love this Pork Chops with Apples and Cider Sauce recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Split Pea Bacon (Soup Potage Saint Germain)
• Caramelized Apple Skillet Cake
• Classic French Beef Bourguignon

Pork Chops with Apples and Cider Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the apples:
1 tbsp (14g) unsalted butter
2 large sweet baking apples, cored and cut into 12 wedges (peeled or unpeeled)
For the pork chops:
1 tbsp (14g) unsalted butter
4 pork chops, bone-in, ¾ to 1 inch thick (6-7 ounces each)
2 tbsp (17g) flour
¼ tsp salt
¼ tsp freshly ground black pepper
For the Cider Sauce:
½ tbsp (7g) unsalted butter
1 shallot or 1/2 medium-size onion, peeled and finely diced
1 cup (250ml) apple cider (hard, dry)
1/2 cup (125ml) chicken stock
1 tbsp (15ml) cognac (optional)
2 tbsp (32g) crème fraiche
1 tsp honey
Salt, Freshly ground black pepper to taste
1 tbsp fresh chive, finely chopped

Instructions

Make sure you read the cooking notes before you start.

One hour before cooking, take pork chops out of the fridge. Season with salt and pepper on both sides, and dust lightly with flour on both sides as well.  Let stand on the counter to allow to warm up to room temperature.

Pre-heat your oven to 375°F(190°C) with a rack in the middle.

Step 1 – For the apples. Heat up a large skillet (or oven-safe frying pan) over medium-high heat and add one tablespoon of butter to the pan. When the butter sizzles, add the apple wedges in a single layer and cook until lightly caramelized, about 2 minutes. Flip apple wedges and cook again until lightly caramelized on the other side. Transfer apples onto a plate, cover with foil to keep warm and set aside. 

Step 2 – For the pork chops. Melt another tablespoon of butter in the same skillet, over medium-high heat. Add pork chops to the skillet and sear for about 3-4 minutes, until golden-brown underneath. Flip the pork chops and sear again until brown underneath. Pop the skillet in the pre-heated oven and cook 10-12 minutes, until pork registers 140-145°F(60-63°C). 

Remove skillet from the oven and transfer pork chops on the plate with the apples, cover with foil and set aside. Do not clean the skillet. 

Step 3 – For the cider sauce. Add ½ tablespoon of butter to the skillet, over medium-high heat. Add the shallots and saute for 3-4 minutes until fragrant and slightly caramelized. Add the cider and scrape the bottom of the pan (with a spatula) to unstick any grease/pork bits. Bring cider to a slow boil and simmer until cider is reduced to a thin syrup consistency – about 5 minutes. 

Stir in the chicken broth, cognac (optional), crème fraiche and honey. Season to taste with salt and black pepper. Add ½ tbsp of fresh chive.

For serving, place pork chops and apples onto a large serving plate or individual plates and spoon the cider sauce over-top. Sprinkle with the remaining ½ tbsp of fresh chive.

The post Pork Chops with Apples and Cider Sauce appeared first on Pardon Your French.