Simple recipes, honest ingredients, a little French spirit.
A small kitchen in Paris. A notebook full of recipes. This is where I write them down.
Low heat, a wooden spoon, and patience. This is the only way I make eggs now.
A proper French lentil salad — warm, filling, and ready in under thirty minutes.
Three onions, good stock, a glass of wine. Everything else is optional.
Tangy, buttery, and not too sweet. This one takes time but it's always worth it.
Mix it in the evening, bake it in the morning. That's really all there is to it.
A Sunday classic. The sauce comes together in the same pan — no fuss, no waste.