Pablo's menu this week...

I find myself going back and forth between different modes. Sometimes, I'm in cerebral mode: I want to introspect and analyze and write about it. Sometimes, I'm in experiential mode. I just want to be. Be in the moment. I suppose this is why I love the combination of writing and photography. Writing is cerebral, photography is experiential. You capture the moment (or you try to), and then you figure out its meaning (or you try to). The past week in our life feels more experiential than cerebral, so I find the best way to convey it, is with images, and few words... Hence:

Summer + milk teeth: tomato teeth / Chive flowers tempura

Carottes rapées. Grated heirloom carrots. Memories of French school lunches.

Braised endives + ham & béchamel: Mother. Childhood.

Remnants of the homemade ravioli experiment... A few more tries before I get it right

Blue beans + boiling water: green beans

Homemade bread + goat cheese: Frenchness

Fresh figs + a day with friends: Fig goat cheese clafouti

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Goat gouda, truffle Italian cheese, Manchego.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk (lavender plain this week!), sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).


MONDAY

Lunch

Appetizer / Finger Foods: Blue beans, tomato and feta salad
Main course: Veal, green beans, garlic and parsley puree

Goûter (4pm snack) - Watermelon

Dinner

Appetizer / Finger Foods: Leek's white in vinaigrette, broccoli florets
Main course: Velvet chicken and snap peas from Mummy I can cook! blog, making that again because it was that good.



TUESDAY

Lunch

Appetizer / Finger Foods: Avocado & tomato salad
Main course: Turkey, zucchini and black beans puree

Goûter - Peaches (our nice friend Sam at the peach stand always cuts one up for Pablo :-)

Dinner

Appetizer / Finger Foods: Crème de crudités (with fresh produce from the market)
Main course: Pork belly with roasted apples*


WEDNESDAY 

Lunch

Appetizer / Finger Foods: Grated heirloom carrots, classic French-Style recipe on Karen Le Billon's blog
Main course: Tofu & vegetable brunoise (leeks, turnip, carrot) puree*


Goûter - Lavender rice pudding* with cherries

Dinner

Appetizer / Finger Foods: Green & yellow tomato with hearts of palm
Main course: Pan-fried Dover sole filets with micro amaranth puree*

THURSDAY

Lunch

Appetizer / Finger Foods: Trying the Chilled pea soup with lemon and tarragon from Tastefood blog
Main course: Lamb ratatouille*

Goûter - Nectarine

Dinner

Appetizer / Finger Foods: Peas and feta fritter*
Main course: Sardines & eggplant brandade


FRIDAY

Lunch

Appetizer / Finger Foods: Cucumber in tarragon yogurt sauce
Main course: Beef patty with creamed cauliflower

Goûter - Apple compote

Dinner

Appetizer / Finger Foods: Mint & zucchini terrine*
Main course: Salmon & kale puree



SATURDAY

Lunch


Appetizer / Finger Foods: Avocado & tomato
Main course: Probably out and about, eating out that day... we'll see what we find! :-)

Goûter - Cherries

Dinner

Appetizer / Finger Foods: Broccoli florets & hearts of palm
Main course: Braised lentils, a recipe kindly shared by Jacqueline from Tinned Tomatoes


SUNDAY

Lunch

Appetizer / Finger Foods: Trying the watermelon, tomato and almond gazpacho from Cannelle & Vanille
Main course: Soft boiled egg, baby bok choy puree

Goûter - Apple-fig compote

Dinner

Appetizer / Finger Foods: Artichoke with vinaigrette
Main course: Roasted guinea fowl, my mother's recipe!*

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