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French Quotes

“L'endoctrinement de la jeunesse dans les écoles était l'un des principaux piliers de ces États esclavagistes. En vérité, la principale différence entre les horreurs du XXème siècle et les despotismes plus anciens est que ces tyrannies modernes ont dû reposer sur un soutien des masses plus direct, et que par conséquent l'alphabétisation obligatoire et l'endoctrinement ont joué un rôle crucial.”

FreedomLibertyLibertarianSchoolingFrenchCollectivismIndoctrinationStatismVoluntaryismNon Aggression PrincipleAncapAnarcho CapitalismLibertéAustrian School Of EconomicsGuerrePaixAnarchieLibertarienState SchoolséTatismePrincipe De Non AggressionEducation Nationale
Author:Murray N. Rothbard
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“Kilmartin wrote a highly amusing and illuminating account of his experience as a Proust revisionist, which appeared in the first issue of Ben Sonnenberg's quarterly Grand Street in the autumn of 1981. The essay opened with a kind of encouragement: 'There used to be a story that discerning Frenchmen preferred to read Marcel Proust in English on the grounds that the prose of A la recherche du temps perdu was deeply un-French and heavily influenced by English writers such as Ruskin.' I cling to this even though Kilmartin thought it to be ridiculous Parisian snobbery; I shall never be able to read Proust in French, and one's opportunities for outfacing Gallic self-regard are relatively scarce.”

ParisEssaysFrenchEnglishSnobberyMarcel ProustRevisionismFrench People1981In Search Of Lost TimeJohn RuskinBen SonnenbergGrand Street MagazineTerence Kilmartin
Book:Love, Poverty, and War: Journeys and Essays
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“I made American pancakes this morning. Would you like some? I am about to serve the first batch to my guests." "I can make some for us," I said, taking in the batter, the greased griddle, and the bowl of apricots. "You can go and fuss over the guests." "Ah, bien," she answered, loading a platter full of beautiful apricot-studded pancakes to take away. "Bon, I pour the batter and place the slices over the top just so. They're very moist because of the crème fraîche, and then I serve them with a crème anglaise." "It looks great," I said, taking the ladle in hand and stirring the batter, just to get a feel for the consistency. "Don't worry about us." Sandrine grinned her thanks, and I turned my attention to breakfast. "I can do that, if you want to sit," Neil offered. I waved him away. "I can make pancakes in my sleep." "I liked that she called them 'American pancakes'." "Well, they are. French pancakes are crepes, and German pancakes are a whole other deal altogether." I ladled four puddles of batter onto the griddle, enjoying the sizzling sound they made as batter met butter. "English pancakes are closer to crepes, just thicker." "Reminds me of when I was in Toronto for a conference. I tried to order a Canadian bacon and pineapple pizza but got tongue-tied." I laughed and began to arrange the apricots. "What did you do?" "I said 'Hawaiian' instead. The guy seemed to know what I was talking about." "Quick thinking." "Thank you." "In truth, between the crème fraîche and the crème anglaise topping, I think these pancakes are a bit more trans-Atlantic than American." "I'll take your word for it.”

FrenchPancakesCultural DifferencesToppings
Book:Reservations for Two
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“Sara was annoyed that the two were conducting the transaction as if she weren't there at all. "Four day gowns," she interrupted, "and two for evening. Six in all. And perhaps a cambric nightgown-" "Twenty-five," Derek told the dressmaker. "Don't forget gloves, slippers, unmentionables, and everything she'll need to go with the order." Gently he covered Sara's mouth with his hand as she sputtered in protest. His sly green eyes met the dressmaker's over her head, and he winked as he added, "Nightgowns aren't necessary." Monique chuckled and glanced at Sara's reddening face. "I think perhaps, madam, your husband is part French!”

ShoppingFrenchSuggestiveSara And DerekDerek Craven
Book:Dreaming of You
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“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”

ItalianPregnantSaladFrenchFusionPeasPureeVinaigrette
Book:Picnic in Provence: A Memoir with Recipes
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“Chef Simone is clearly inspired by classical French cooking but she's totally making it her own. SHE'S so cool. For instance, her "half-cooked" potatoes are shredded, poached in oil, drained, and tossed with a lip-smacking homemade XO sauce, and then topped with a perfect piece of steamed turbot. It's not your traditional, beautifully plated French meal, but I swear it has raw sex appeal and it's so good.”

ChinesePotatoesFrenchCuisineFusionFood Porn
Book:Off Menu
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“Cannelés," Rosie said. Little cakes with a dark, caramelized exterior. They had the shininess of a perfectly glazed donut, and even though Rosie had never had one- you had to have a special pan to make them, a cannelé mold- she knew the inside was supposed to be like custard. "Exactement!" Chef Petit said proudly. "You have had before?" "No," Rosie said, at exactly the same time Bodie said, "Yeah, of course. With Dominique Ansel." Good gravy. Of course Bodie was running around eating cannelés with the man who invented the Cronut. His real life was her Instagram feed. "Please, try." He shook the basket at them. Rosie grabbed one eagerly- it was warm, but not hot. "Cannelés are from Bordeaux, not Paris, but I thought, why not try?" Rosie bit into hers and felt the slight crispness from the caramelized sugar on the exterior give way to a soft interior that was, yes, almost exactly like custard. She could taste vanilla- real vanilla, she had no doubt she'd seen flecks of vanilla beans- and the richness of eggs and milk, and oh, it was just so much better than she'd expected it to be. The contrast between inside and outside was unreal, like a magic trick- a pastry with a secret.”

FrenchPastriesVanillaCaramel
Book:Love à la Mode
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“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream, bound together with luscious, glistening strands of caramel and chocolate into a conical, colorful Christmas-tree shape that rose proudly high over the heads of the delighted newlyweds. 'Chef de Patisserie' Pettibone had covered his 'piece montee' with a lustrous white-chocolate marzipan roses and dusted ever so lightly in twenty-four-karat gold.”

FrenchWedding CakePatisserieWhite Chocolate
Book:Angelina's Bachelors
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“America may have landed a man on the moon, but the French have the coolest wedding cakes on earth. It's not really a cake. It's called a croquembouche- a "crunch in the mouth"- or, more regally, a pièce montée. It's like you climb the ladder to your new life on a four-foot pyramid of individual vanilla cream puffs, held together with glossy praline- caramelized sugar that shatters in your mouth like glass and sticks in your teeth like toffee.”

DessertFrenchWedding CakeCream Puffs
Book:Lunch in Paris: A Love Story, with Recipes
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“There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.”

SaladFrenchTomatoesBistroFood PornVinaigrette
Book:Picnic in Provence: A Memoir with Recipes
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“This compulsion to an activity without respite, without variety, without result was so cruel that one day, noticing a swelling over his stomach, he felt an actual joy in the idea that he had, perhaps, a tumor that would prove fatal, that he need not concern himself with anything further, since it was this malady that was going to govern his life, to make a plaything of him, until the not-distant end. If indeed, at his period, it often happened that, though without admitting it even to himself, he longed for death, it was in order to escape not so much from the keenness of his sufferings as from the monotony of his struggle.”

LiteratureClassicFrenchProustModernistMarcel ProustIn Search Of Lost TimeSwann S WayOdetteSwannFrench LitClassic Lit
Book:Swann’s Way
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“He suffered greatly from being shut up among all these people whose stupidity and absurdities wounded him all the more cruelly since, being ignorant of his love, incapable, had they known of it, of taking any interest, or of doing more than smile at it as at some childish joke, or deplore it as an act of insanity, they made it appear to him in the aspect of a subjective state which existed for himself alone, whose reality there was nothing external to confirm; he suffered overwhelmingly, to the point at which even the sound of the instruments made him want to cry, from having to prolong his exile in this place to which Odette would never come, in which no one, nothing was aware of her existence, from which she was entirely absent.”

LoveLove QuotesMelancholyFrenchClassicsProustFrench LiteratureModernistMarcel ProustIn Search Of Lost TimeSwann S WaySwannFrench LitFrench Writers
Book:Swann’s Way
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“Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be a real purist to order a simple (pronounced samp-le"). I usually ordered a double (doob-le"). Menthe (fresh mint), Créole (rum raisin), and nougat-miel (honey-nougat) are at the top of my list. But as good as the ice cream is, it's the sorbets that are Berthillon's real standouts. I almost always order cacao amer, a bitter chocolate sorbet so dark it's closing in on black. My second scoop depends on the season: pear, melon, rhubarb, or framboise à la rose (raspberry with a hint of rose). But habit often sets in and I go back to my old favorite: fraise des bois (wild strawberry). These tiny gem-like fruits are the equivalent of strawberry grenades, releasing a tart, concentrated flavor that downgrades every other strawberry I've tasted to the level of Bubblicious.”

Ice CreamFrenchFlavorsStrawberrySorbet
Book:Picnic in Provence: A Memoir with Recipes
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“The past has given us much too many bad answers for us not to see that the mistakes were in the questions themselves. There is no need to choose between the fetishism of spontaneity and the organization control; between the "come one, come all" of activist networks and the discipline of hierarchy; between acting desperately now and waiting desperately for later; between bracketing that which is to be lived and experimented in the name of paradise that seems more and more like a hell the longer it is put off and flogging the dead horse of how planting carrots is enough to leave this nightmare.”

PoliticsFrenchThe Power Of Choice
Book:The Coming Insurrection
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“On the right is Sauce Poivrade, a sauce made from beef or venison stock and lots of pepper. It has a rough bite with a lingering and clear aftertaste. Poivrade comes from the French word poivre, which means "pepper." This heavy and strongly flavored peppercorn sauce gives the mild and light venison a sense of weighty volume, you see. Then I took some of the sauce and added various berries to give it some tangy and refreshing sweetness, making the sauce on the left- Sauce Poivrade au Baie The berries I used are-" "Blueberries, blackberries, and red currants. You also used black currant liqueur, red wine, blueberry vinegar and raspberry jam. Correct?" "Amazing! You got them all. Not surprising, I guess, considering it's you." But that sauce is not nearly as simple as it sounds! It uses liqueur, wine, vinegar, jam and raw fruit... five different forms of fruit actually, all painstakingly and precisely added together. It's what gives the sauce such a deep and complex flavor. But make even the tiniest mistake and the flavor will get muddled or overly bitter! Keeping everything in correct proportion is a tricky balancing act! It can't be done without a full and nuanced knowledge of all of the particular traits and compatibilities of each individual ingredient! It is a superhuman dish only someone like Eishi Tsukasa's skill and knowledge could create. With the two different sauces, he has beautifully expressed both the delicate elegance and the untamed wildness of a deer!”

FrenchBerriesComplexErina NakiriSaucesVenisonPepperEishi Tsukasa
Book:食戟のソーマ 20 [Shokugeki no Souma 20]
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“We're making profiteroles." Profiteroles. Little cream puffs filled with vanilla ice cream and drowned in thick chocolate sauce. "Ha! I knew it!" he said triumphantly. "You already look ten times better. There is nothing as satisfying as making choux pastry." It was exactly what she was thinking. Choux pastry was literally one of her favorite things to make in the whole world. But she didn't tell him that. Instead, she grabbed an apron from a hook on the wall and tied it on. Together, they melted the butter with water in a saucepan, then added the flour, stirring with a wooden spoon until it pulled away from the sides and formed a ball- that was Rosie's favorite part, the way it came together like that. There was something so satisfying about it. Then they scooped the choux into bags and piped them into little circles on a baking sheet, competing to see who could do it better- Bodie was faster, but Rosie was neater.”

BakingDessertFrenchCream PuffsVanilla Ice Cream
Book:Love à la Mode
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“Dans un rêve La respiration de mon âme disait : “Tu sais, je me suis envolé très loin, tu sais très haut ce n'est pas facile pour moi de revenir. Je suis bon pour voler dans la nuit et le chemin du ciel m'est ouvert, Je suis parfois très fantomatique, quand je plane au-dessus de la Terre”. Mon âme m’a dit ceci : “Ton rêve nocturne est voyage et liberté, ton chemin est à l’espace du ciel, tu voleras, il y a une forêt sous nous. Et le ciel est au-dessus de toi, Je ne suis qu’une âme, mais je suis à toi, Je volerai avec toi en respirant sur les ailes des étoiles vers les cieux”.”

Romance QuotesFrenchFrench LiteratureFrench QuotesEkaterina YakovinaAmour Indépendance LibertéYakovina
Author:Ekaterina Yakovina
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“N'importe quel groupe de scélérats, pourvu qu’ils aient assez d'argent pour l'entreprendre, peuvent décider qu'ils sont un gouvernement; car, pourvu qu'ils aient de l'argent, ils peuvent engager des soldats, et utiliser ces soldats pour extorquer davantage d'argent, et ainsi contraindre tout le monde à obéir à leurs volontés.”

FreedomLibertyLibertarianTaxationTheftMafiaFrenchLibertéThugsVolAnarchismeLibertarienEtatImpotsAnarchisteGouvernenemt
Book:Outrage À Chefs D'état ;Suivi De Le Droit Naturel
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“A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.”

FrenchTokyoPastriesStreet FoodDepachika
Book:Pretty Good Number One: An American Family Eats Tokyo
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“People in France have a phrase: "Spirit of the Stairway." In French: Esprit de l'escalier. It means that moment when you find the answer, but it's too late. Say you're at a party and someone insults you. You have to say something. So under pressure, with everybody watching, you say something lame. But the moment you leave the party… As you start down the stairway, then -- magic. You come up with the perfect thing you should've said. The perfect crippling put-down. That's the Spirit of the Stairway. The trouble is even the French don't have a phrase for the stupid things you actually do say under pressure. Those stupid, desperate things you actually think or do. Some deeds are too low to even get a name. Too low to even get talked about.”

GutsFrenchStaircaseChuck PalahniukStairwaySpirit Of The StairwayEsprit De L Escalier
Book:Guts
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“C’est un plaisir que de supputer, subodorer, côtoyer le mystère qui se tramait dans les quartiers, villages et ruelles de Montréal, et de se demander comment tout ça allait finir. J’avais confiance. J’avais confiance en l’humanité entière qui arrivait à Montréal, en l’humanité qui unissait Montréal aux autres villes du monde, celles qui fascinent par leur site, comme Istanbul, celles qui fascinent par leur prestige, comme Paris, par leur taille, comme New York, par leur élan, comme Shanghai, par leur lourdeur, comme Moscou. Montréal fascine par son mystère, rien de plus, mais rien de moins, me disais-je.”

CitiesUrbanFrenchMontrealFrançaisMontréal
Book:L'Oeil de Marquise
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“How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead? They can be a temporary special: a macaron de saison." I scrape the offending basil mixture into the bin. "Whatever you want." Her brightening eyes betray her. "That's the enthusiasm I was looking for," I reply, smiling. "What shall we call them then? It has to be French." We surrender to a thoughtful silence. Outside the cicadas are playing their noisy summer symphony. I imagine them boldly serenading one another from old tires, forgotten woodpiles, discarded plastic noodle bowls. "Something about summer..." she mumbles. After conferring with my worn, flour-dusted French-English dictionary, we agree on 'Brise d'Ete.”

FrenchFlavorsCicadasSummer BreezeMacaronsDark CherryYuzu
Book:The Color of Tea
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“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.”

ChocolateFrenchPhoenixFlavorsSpicyRestaurantCinnamonMacarons
Book:The Color of Tea
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“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely, of course..." I am rambling; it is like choosing a favorite child, practically impossible. "What's in this one then?" She points at my newest creation, a pale, creamy white with soft flecks of yellow, like glints of gold in white marble. "Reve d'un Ange. It means 'dream of an angel.'" She tilts her head, interested, and I shrug. "Hopelessly romantic name, I know. Couldn't help myself." "What's in it?" she asked, lowering her voice. "It's my white chocolate macaron. Ganache, that's a kind of chocolate cream, sandwiched in the middle. I've added a little lemon rind and cinnamon.”

ChocolateSpicesFrenchFlavorsMacaronsGrace MillerWhite Chocolate
Book:The Color of Tea
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“Allez, philosophes, enseignez, éclairez, allumez, pensez haut, parlez haut, courez joyeux au grand soleil, fraternisez avec les places publiques, annoncez les bonnes nouvelles, prodiguez les alphabets, proclamez les droits, chantez les Marseillaises, semez les enthousiasmes, arrachez des branches vertes aux chênes. Faites de l'idée un tourbillon. Cette foule peut être sublimée. Sachons nous servir de ce vaste embrasement des principes et des vertus qui pétille, éclate et frissonne à de certaines heures. Ces pieds nus, ces bras nus, ces haillons, ces ignorances, ces abjections, ces ténèbres, peuvent être employés à la conquête de l'idéal. Regardez à travers le peuple et vous apercevrez la vérité. Ce vil sable que vous foulez aux pieds, qu'on le jette dans la fournaise, qu'il y fonde et qu'il y bouillonne, il deviendra cristal splendide, et c'est grâce à lui que Galilée et Newton découvriront les astres.”

InspirationalRevolutionaryFrenchLes MisérablesVictor Hugo
Author:Victor Hugo
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“Jeu de Paume. C'est un petit gout, he'd said. A little taste. The hostel knew Marguerite was a gourmand; he saw the treasures she brought home each night from the boulangerie, the fromagerie, and the green market. Bread, cheese, figs: She ate every night sitting on the floor of her shared room. She was in Paris for the food, not the art, though Marguerite had always loved Renoir and this painting in particular appealed to her. She was attracted to Renoir's women, their beauty, their plump and rosy good health; this painting was alive. The umbrellas- les parapluies- gave the scene a jaunty, festive quality, almost celebratory, as people hoisted them into the air. It's charming, Marguerite said. A feast for the eyes, Porter said.”

PaintingParisFrenchGrocery ShoppingRenoirGourmand
Book:The Love Season
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“Volnay is prancing, head up proudly; her squat little bowlegs producing a smooth gait that would make the dog show people preen. She carries herself like a supermodel. Weiner dog or no, she is a fairly perfect specimen of her breed. And I know I'm supposed to be all about the rescue mutts, and I give money to PAWS every year, but there is something about having a dog with a pedigree that makes me smile. Her AKC name is The Lady Volnay of Côte de Beaune. The French would call her a jolie laide, "beautiful ugly," like those people whose slightly off features, sort of unattractive and unconventional on their own, come together to make someone who is compelling, striking, and handsome in a unique way. I'm always so proud that I'm her person.”

DogSophisticatedFrenchPedigreeVolnayPurebred
Book:Out to Lunch
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“Pour être libre, il suffit de l'être, sans en demander l'autorisation à personne. Il faut se faire une hypothèse sur son propre destin et s'y tenir, sans se soumettre ni céder aux circonstances. Une telle liberté exige de l'homme de véritables ressources intérieures, un niveau élevé de conscience individuelle, et le sens de la responsabilité devant lui-même et par là devant les autres. La tragédie est hélas que nous ne savons pas être libres. Nous réclamons une liberté qui doit coûter à l'autre mais sans rien lui abandonner en échange, voyant déjà là comme une entrave à nos libertés et à nos droits individuels. Nous sommes tous caractérisés aujourd'hui par un extraordinaire égoïsme. Or ce n'est pas cela la liberté. La liberté signifie plutôt apprendre à ne rien demander à la vie ni à ceux qui nous entourent, à être exigeant envers soi-même et généreux envers les autres. La liberté est dans le sacrifice au nom de l'amour.”

FrenchLiberté
Book:Sculpting in Time
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“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfunny, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.”

IngredientsDessertFrenchFlavorsComfort FoodCaramelJenna And Elliot
Book:Out to Lunch
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