Pablo's menu this week

This week will be a very busy one focused on eating what we have on hand, as my son and I will be taking a month-long journey to Greece and France leaving next week. I am so looking forward to sharing our travels and culinary adventures in this space. Travelling has been my passion since I was very young, and always something very much associated to food discovery. This trip will be a major step in Pablo's "éducation du goût" as we are reunited with dear friends and family, sharing meals, memories and laughs, and cooking with local products. After 15 years in the US, going back to France is the best of both worlds for me. It's still home in some ways, mostly because of the food and produce (I have been known to spend more time than I care to admit just marveling at the yogurt and cheese sections of supermarkets in France!) And yet, I can look at it with fresh eyes and appreciate it as a traveler.

I most definitely will be sharing recipes for the blog and cooking up a storm over there, but the Sunday posts won't be so much planning the menus of the week ahead, as reporting back what our tastebuds were faced with each week. And I can't promise you I won't flood this blog with photos of farmer's markets and food shops!

In the meantime, here are some photos of this past week, with a distinct fruit theme. And of course... the week's menu.

T'is fig season. We will be cooking with figs this week when visiting our friend D's fig tree

Persimmon from our friend D's garden. Was enjoyed just the way it is, by the spoonful

Thrilled to have found red currants, Pablo adored them. Such delicate beads of tangy fruit.

Currant and blackberry custard from Cannelle & Vanille, a great mix of tangy and sweet, just wonderful

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: Comté (a kind of Swiss common in France), Camembert, St Augur Blue Cheese, Goat Gouda.

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, sheep’s milk, goat'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: Cauliflower, blue potato & tomato salad
Main course: Soft-boiled egg with broccoli-turnip puree

Goûter (4pm snack) - Lavender rice pudding*

Dinner

Appetizer / Finger Foods: Micro pasta with corn, hearts of palm & tomato
Main course: Turnip, apple juice and pancetta gratin*



TUESDAY 

Lunch

Appetizer / Finger Foods: Broccoli florets
Main course: Lamb, eggplant & parsley root puree

Goûter - Peach


Dinner

Appetizer / Finger Foods: White asparagus in tarragon yogurt sauce
Main course: Flageolets beans "à la française"*


WEDNESDAY

Lunch

Appetizer / Finger Foods: Lunch date with a friend and farmer's market, we'll see what we find!
Main course:


Goûter - Watermelon

Dinner

Appetizer / Finger Foods: Trying the chilled cucumber-avocado soup from Tartelette
Main course: Salmon & mustard greens puree

THURSDAY

Lunch

Appetizer / Finger Foods: Green beans and cauliflower salad
Main course: Turkey, leeks, kale and turnip puree

Goûter - Peach

Dinner

Appetizer / Finger Foods: Watermelon gazpacho from Cannelle & Vanille (we made it last week, it's so fabulous and refreshing! Taking advantage of watermelon and tomato season!)
Main course: Tofu & polenta with mushrooms

FRIDAY

Lunch

Appetizer / Finger Foods: Broccoli florets and chick peas
Main course: Cod & kale puree

Goûter - Nectarine, figs
Dinner

Appetizer / Finger Foods: Leeks' whites with vinaigrette
Main course: Duck with white beans and roasted tomatoes


SATURDAY

Lunch


Appetizer / Finger Foods:  Avocado & hearts of palm
Main course: Sardine & eggplant brandade

Goûter - Plum pear compote

Dinner

Appetizer / Finger Foods: Green asparagus tips in vinaigrette
Main course: Roasted chicken with red chards puree

SUNDAY

Lunch


Appetizer / Finger Foods: Blue potato & cauliflower salad
Main course: Beef patty with baby bok choy puree

Goûter - Currants (if I can find them again! Pablo loved them)

Dinner

Appetizer / Finger Foods: Mixed quinoa salad with tomatoes, corn & green beans
Main course: Dover sole filet with ratatouille

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