Because in food I trust. In all forms and shapes. 

Fromage frais as it was served to us

Fromage frais as it was served to us

In March we attended the Les Bons temps festival in Lyon. And it was during a Lyon lunch when, after four meat dishes and before dessert, they came to ask us if we wanted fromage frais salted or sugared. We took both, and then came the plates – both white, yet one whiter than the other, but sprinkled with chives. Yes, it was a very simple plate, but there was something profound in that simplicity that we enjoyed it as the others did. Mine was the salted one, yet I wish I had had the sweet version that day. Today, I love both - fresh and simple, especially when you don't know what you want. 

Each is for 1 person.

Salted:
150 g fromage frais
pinch of sea salt (if you have it, try to use a lightly smoked salt)
chopped chives
small basil leaves
small peppermint leaves

Put fromage in a serving bowl, sprinkle with greens and a tiny bit of salt, and serve. 


Sweet:
150 g fromage frais
pinch of vanilla powder
pinch of sea salt
if you have it and like it, add some orange blossom water (I love it)
golden brown sugar

Mix fromage frais, vanilla, and salt in a bowl and put on a plate. Just before serving and not sooner, sprinkle with sugar. Serve immediately. 

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