White bean salad with anchovies and Muscat grapes…and remembering a garden by the Loire.

Very few people enjoy white beans. I’m actually not one of those few. But a salad…that’s something I always enjoy, and with bean salad, it is no different. Not a cold salad though. Slightly warm.  And not a mushy one either. Fresh and crispy. That’s how I like all my salads. Try it, you might like it too.


There can be so much playing around with this recipe:

  • Use a mixture of white and red beans.
  • Do yourself a favor and use either the fresh pods or dry beans from the organic store, but not the canned beans…there is just no comparison between beans freshly cooked…just, just tender with still some bite…and those overcooked, bleak, mushy, floury canned stuff.
  • Keep the colors and flavors in your recipe simple.
  • Add other grapes of your preference, or try figs, which are also in season now.
  • Use chervil along with the parsley, which will compliment the anchovies.
  • The anchovies can be left out or replaced by another fish like sardines.
  • Use red onion for its sweetness.
  • Add some freshly grated ginger for extra piquancy and flavor, in which case one would leave out the chervil.
  • This little salad can be used as an aperitif, which is very “tendance” at the moment – serve a helping on pretty spoons with a cold wine, or serve on a small toast triangle, or in a verrine(small glass), or serve in a bowl with slices of baguette so each person can serve him/herself.
  • Add the grapes cold and just before serving, so as to have nice crisp and cool contrast with room temperature.

Here at the end of summer, I am remembering a garden by the Loire. One I haven’t seen in almost 6 months. A garden I miss for its beauty. Its tranquility. Its animal life. For the many memories it gave birth to.

I remember the hard work, shaping something from nothing. I remember the many mistakes made. But  mostly I remember the small but significant successes. The bounty in flower and foliage, the madness of rambunctious herbs, the unforgiving heat of summer sun, the many surprises and no less , the stubborn, but amusing persistence of the weeds. This all shaped my garden, gave it a rich and full life… gave me a rich and full life… season after season.

I remember being too ambitious. Having too little space and planting far too much. I My little garden turned into a forest by the end of summer…the roquette sweeping through the pebbles, the fennels reaching for the skies, the lavenders dancing wild sambas in the beds, the Pierre de Ronsard  climbing rose playing out a Sleeping Beauty fairytale. The boxwoods’ constant demand for pruning, the long shoots everywhere, the new shoots everywhere, the dead heads waiting paitiently…

I remember how the garden could change as often as I can change my mind. Each seasons’ corners were plentiful and changed from one year to the next. Or even more. There was a corner for reflection, for morning coffee,  one for sipping a coolness in midday. There was  room to bask in the sun and of course a spot chosen somewhere for the meal of the evening. And how romantic were these summer evenings in this garden by the Loire, accompanied by the heady fragrances of  jasmines and roses, lavenders and lilies! These lazy dinners lasted long into the night, lit up by candles and lanterns, handmade especially for me by a lover.

I remember how different this love affair with my little garden was to what I have now here at Coin Perdu, where our eyes follow the fall of the sun every evening to far beyond the horizon. It flames up the skies and we are woken up much later by the brightness of a moon and a starlit sky. In the garden by the Loire,  sunsets were rare, cut off early evenings by the shadows of the cliffs and the welcome coolness of the caves. The small garden enfolded our evenings in a soft dusk pashmina,  a warm embrace of  familiarity and comfort. We lit up our candles and made fires in the summer kitchen. With herbs from the garden we stuffed meats and marinated vegetables. Our summer days began and ended in this little garden.

We lived and worked close together in this tiny “jardin de curé”...the cats, the chickens, the people…we all crowded in the summer cave, or in the working “cave” or in my “ atelier“…purring on cushions, lounging on daybeds, playing guitar, listening to music, reading, talking deep talks, speaking deep thoughts, painting, eating, sleeping…

It was nice.

No. It was magical.

It was mine.

This tiny garden by the Loire.

Stuffed courgette flowers..and painting in Provence.

My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers

The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!


  • Serve the flowers stuffed, without steaming.
  • OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
  • Serve on a bed of mixed salad leaves with a vinaigrette.


Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!

I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!

à bientôt!


Radishes with butter and fleur de sel..and a magazine feature.

I am writing from Coin Perdu in Puy d’Arnac, Correze, where we’ve opened up the house and restarted the restoration process.

I have started work in the vegetable garden, where the process is much slower than I would like, but like with art, it should be about the process and not only about the end result. so I’m slacking down and enjoying the stiff muscles and backaches and bruises and blisters…or am I? Be it as it may; life here in the green valleys of Correze doesn’t care for haste and speed(except on the roads).  Days are long and start and end in their own time. People stop in the roads to talk to the neighbour. Chickens and ducks waddle lazily by the roadsides and the cattle just graze without thought in the hills. how can I  push on with my vegetable garden when the rest of the world around me is taking time to enjoy the present moment. So I suggest a break from our hectic programs…stop by the market, buy a bunch of radishes, call some friends for a sundowner and catch up on that friendship while you munch on fresh radishes with real butter and a sprinkling of fleur de sel. It is what we do often. It is what all French do. Often.


  • Use any herbs of your choice, but stick to a maximum of three. I used parsley, chives and lemon peel, with a drop of lemon juice.
  • Serve mayonnaise for those who don’t eat butter.
  • Instead of Fleur de sel, use Maldon salt flakes.
  • Don’t throw the leaves of the radishes away, use to make a soup, like you would use spinach.
  • Serve with a cold rose or cold dry white wine as an aperitif.

…and a magazine feature.

I’ve had the big honor of being featured in the spring issue of the elegant magazine Where women cook, by the very creative team of Jo Packham.  See the magazine cover on my sidebar.

In continuation of this article, everybody who is featured in this issue  is also featured on the Where women cook – blog, Amuse bouche. I can promise you will enjoy Amuse bouche…it is full of inspiration with ideas and good reads about interesting people with exciting adventures and projects and stunning photography!

I will be featured  on Amuse Bouchefrom Monday 18 April to Thursday 21 April with:

Please drop by and say hi…I hope you enjoy!

And last but not least: A BIG thank you to Jo Packham from the magazine Where women cook, for this invitation and to Loralee Choate who does such a fantastic job on Amuse Buche!

à bientôt


La ratatouille à ma façon..and hand me the scissors!

Ratatouille is such a versatile dish – there are more ways than can be counted to do it nowadays and everyone swears by his/her way. The traditional  way takes takes far too long(for me in any case!) and the vegetables are too soft and juicy to my taste. So I do it the quicker and crunchier way and so far, nobody has complained…on the contrary…everybody finds it fresh and enjoys the crunchiness still present and the appearance pleasant. It is a perfect little vegetable starter for the festive meals that await us!

La ratatouille est un plat assez commun et pourtant, chacun  fait sa ratatouille a sa façon. La façon traditionnelle veut que ce soit cuit longtemps, comme tout les ragout. Pour ma part, je trouve ça  pénible! Et de toute façon, je préfère mes légumes toujours plus croquants avec ces couleurs encore vive! Donc, je fais ma ratatouille vite et croquante et personne ne s’en plaint. Au contraire!  Tout le monde la trouve très bonne!Voilà une bonne petite entrée aux légumes pour les fêtes qui nous approchent.


  • Ratatouille can be used as a startert or an amuse bouche or as a side accompanying chicken, fish or red meat. If it is to accompany a meat dish, cut the dice a little bigger…perhaps 6×6 mm.
  • Don’t overcook, so the texture can still be crunchy, which makes it different from the traditional ratatouille which is simmered for a longer time to have the vegetables really tender with more sauce than I have here.
  • Add some garlic and provencal herbs to the ratatouille like thyme, marjoram, oreganum.
  • It can be served warm or at room temperature.
  • Serve with freshly shredded basil over the top for a nice fresh appearance.
  • Serve on a canape(small slice of bread) for an amuse bouche, or serve in a little bowl or glass and toast some brioches to serve with it.
  • If you want more special flavour to your ratatouille, add some chilies and spices to give it a kick.
  • Add some langoustine, cut in chunks or mussels, oysters or shrimp to your rataouille along with chervil or dill.


..and hand me the scissors!..

I don’t have any fond feelings aboutf scissors, in fact, I pretty much associate them with pain and blood, of which I have first hand experience.

But then again, if I think of life without them..?

I had a pretty little old one from my mother which I kept in my handbag and forgot to take out before we had to board at the airport.  I still have another one left, a very ancient model, frequently used by her and even though it lacks performance, its beauty stays unsurpassed. No psychedelic colored plastic in sight and the handle shows signs of hard use and yes, the blade is full of rust spots, but the lines are sleek and graceful and the grip allows for good comfort. Just a simple but beautiful, old pair of scissors from my childhood, one that came from my mother’s sewing kit and is now not so much a utility as a connection to the past.

Like everybody else, I also have  scissors everywhere throughout the house. In the bedroom.. a small pair for removing labels or a loose thread here and there. In the bathroom for cutting and trimming hair, my husband still only trusts me to cut his hair. In the atelier where hundreds(well, almost a hundred!)have to cut anything from plaster to paper.
Then there is the handyman that cuts just about anything, although I don’t believe in this all-round-scissors. I want one for every purpose – one for cutting hair and one for cutting paper, another for cutting plastic and one at close hand when I can’t find the hammer, or the screwdriver or the can-opener…The sewing kit has a few of its own, and to my dismay, the huge fabric scissors is in high demand at Christmas when all the others scissors have magically disappeared.
..scissors-all purpose..
The kitchen is an interesting topic. I have yet to figure out the system there – one for every task? But that would leave neither time nor place for anything else in the kitchen!
..scissors-la cuisine..
My pièce de résistance is my  giant, heavy pair of fabric scissors that I acquired years ago with every cent we owned and woe to the one who dare use it for anything else! It has never been sharpened and after almost 30 years still cuts through a piece of fabric like a hot knife through butter!
..scissors-sewing kit..

And let’s not forget the garden scissors…those very important pruning tools and the small scissors for bonsai that I use to cut string for tying and staking in the garden. Do you keep your garden scissors clean and oiled? Not? shame on you!! the same goes for cutting flowers for the house…clean them, oil them and they will serve you a lifetime.

..scissors - garden... and ...flower arranging..

It seems I can actually conjure up some images of pleasure and so maybe I do have fond memories of scissors after all….

..old scissors..

…à la prochaine!..