“I hated tête de veau (boiled cow brain), and who wouldn't, but loved escargots in a creamy garlic, butter, and parsley sauce. The word "cerise" was underlined four times, along with the words "Ma petite-fille Sophie, elle aime n'importe quoi avec les cerises." I still loved them. My visits to Champvert always coincided with cherry season, and Grand-mère Odette always made sure a bowl of plump black cherries sat in front of me. When I wasn't tasting one of her wonderful creations, I'd stuff one cherry after another into my meager mouth and spit the pits into a bowl, reveling in the juicy and sweet explosions hitting my tongue. As she whisked the batter for her clafoutis, stating how important it was to keep the pits in the cherries or the dessert would lose its nutty flavor, she'd tell me about some of her other recipes, the ingredients rolling off her tongue like a new exotic language I wanted to learn every word of. Saffron, nutmeg, coriander, paprika, and kumquat- what were these things, I wondered?” IngredientsFrenchCherriesLikes And DislikesFrench CuisineCerise Book:The Secret French Recipes of Sophie Valroux Source: The Secret French Recipes of Sophie Valroux
“I walked in and closed my eyes as I ran my hands over the leaves of the tomato plants. I brought my fingers to my nose, breathing in the grassy, earthy freshness. It was no wonder the French cosmetic brand L'Occitane en Provence had found a way to capture this aroma in one of their hand creams.” FrenchTomatoesLeavesAromaEarthyCosmetic Book:Sophie Valroux's Paris Stars Source: Sophie Valroux's Paris Stars
“It's not my fault the floors are porous. Take it up with management." He glowers. "Maybe I will. And maybe I'll have you evicted." "Good luck with that," I say with a smirk. "You know how French laws work." His threat is empty. When it comes to real estate, the laws in France protect the renters, not the owners. Even if he starts the eviction process, it could still take up to three years to get rid of me.” LawFrenchReal EstateThrowing Shade Book:The Spice Master at Bistro Exotique Source: The Spice Master at Bistro Exotique
“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds. "The sauce?" I asked, dipping in my spoon. "Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine." I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily. "You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?" "Your palate is just like your grandmother's. I can never get anything past her either.” IngredientsDessertSauceFrenchVanillaHomemadePears Book:The Secret French Recipes of Sophie Valroux Source: The Secret French Recipes of Sophie Valroux