Autumn with chestnuts, walnuts and prunes.

Autumn is the most melancholic time of year for me. It is also the most beautiful. Every time, when I drive off the road in my efforts to admire the colours, I think this year is the most beautiful I have seen. Then comes the next autumn and the same thoughts go through my mind. As well as driving off the road.

chestnuts, walnuts and prunes for autumn.

All over the villages in France, les fêtes d’automne are celebrating with enthusiasm ..well…autumn. With stalls of food and bric and bracs, dancing in the streets and musicians sounding with loud self confidence their sometimes false chords into the air. But who cares! Everybody is having fun.

Fete de la chataigne3One such a fete was la fête de chataigne at Beynat, close to home. An atmosphere of vivacity reigned..for me in any case.  Everything was there; Trophies for the best chestnut harvest. Traditional artisans who made their sabots and combed their wool, embroidered their linens and wove their baskets the old fashioned way. By hand, of course.You could buy roasted chestnuts, apples by the crate, walnuts, nutcrackers(of which I bought one, simply because I am too lame to say no!) the meal of the day was home made boudin(blood sausage) with…frites. The French love their frites at markets. The usual crepe a la nutella was ever popular.

Fete de la chataigne1 Fete de la chataigne

I have to admit that I love to go to all these markets, and fairs and fêtes and foires and brocantes. I love browsing and tasting, having coffee(but of course!) I love the atmosphere of exuberance and fun, touching stuff, turning it upside down. I love the smells of food finding its way to my nose. I love the excitement of finding a tiny something for a tiny price; a pot of home made confiture, a piece of sauccisson with walnuts(my favorite), or an old coffee cup or two…simply just for remembering a great morning.

chestnuts, walnuts and prunes for autumn.-005

So, did I buy a tiny something for a tiny price. Oh yes I did! Chestnuts.  For this delicious accompaniment. I ‘m not a big fan of chestnuts, but this dish is divine. I can eat it by the spoonful. It only consists of chestnuts, walnuts and prunes. Some butter(salted) and some chicken stock, or if you prefer, vegetable stock, in which case, it is completely vegetarian. The most fascinating aspect of this dish is that it is autumn at its best. It smells and looks and tastes like forest. OK, you might  need a little imagination and heaps of enthusiasm, but autumn is short. Enjoy it.

La recette:

  1. A handful of cleaned, cooked chestnuts. (It is much easier to buy the vacuum packed cleaned and cooked ones, just ready for use. It is quite an ordeal to clean and cook them. I will show how in a next post for this one is already starting to resemble a marathon.)
  2. A handful of prunes, seeds removed.
  3. A handful of walnuts, removed from the shells with the help of your fancy nutcracker.
  4. A big knob of butter
  5. A drizzle of  olive oil.
  6. A TBSP honey.
  7. Fresh thyme, milled black pepper and mixed spices.
  8. About 1 full cup of chicken stock(or vegetable stock for vegetarians)

Heat the olive oil and salted butter in a frying pan. Add the chestnuts, prunes, mixed spices, milled pepper and fresh thyme (stripped from the stems). Sauté for about 5 minutes. Add the walnuts, honey and the chicken stock to the mixture. Leave to gently simmer on low heat just until the juices turned to a thick sauce. Remove from the heat. Serve with roasted chicken, rabbit or venison.

Serves 4 people as accompaniment.

cooking 2014

à bientot


December ambiance 2014…and Apple, date and pear compote.

Apples and spices…only two words necessary to express winter. And the festive season. The markets groan under the weight of all the apples available and we are used to eating varieties picked recently here in our own region. We don’t even consider buying imported apples and pears when we can pick and choose between many varieties home grown. Which is exactly what I did to make this festive apple, pear and date compote. You can’t get it any easier than this..quick, simple, but so flavorful. It goes to show just once again that you don’t need complicated ingredients to get flavour into your dishes. The golden phrase in cooking is always…keep it simple and use quality ingredients.

Apple, pear and date compote -002 La recette:  Apple, pear and date compote:

  1. Peel and cut 3 firm pears and 3 firm apples into cubes.
  2. Place in a saucepan and drizzle liberally with the juice of 1 lemon.Add to the fruit mixture: 6 dates halved and seed removed, 1 vanilla pod with its seed scraped into the mixture, the grated peel of 1 lemon, 1 star anise, 1 bark of cinnamon, 1/2 tsp of Szechuan pepper(crushed in mortar and pestle, a tiny pinch of salt, 1 TBSP of maple syrup and 1tsp of cane sugar.
  3. Simmer on gentle heat for about 30 minutes or until the fruit is tender, but NOT PUREED. The fruit must still have a slight bite. Strain the compote and remove the cinnamon and star anise. Keep aside.
  4. Replace the juice on the heat and reduce to syrup.
  5. Serve the compote in bowls and sprinkle with pomegranate seeds for a fresh crunch. Drizzle with the syrup and serve with a dollop of crème fraîche.

 Serves 6 people (dessert)

Pincée de fleur de sel:

  • Instead of serving the compote as a dessert, it can be served as an accompaniment to meat like porc or veal.
  • As an accompaniment, omit the pomegranate seeds and chop a red onion into small dice. Add some of the meat juices to the onion and compote to make it more suitable for an accompaniment.
  • the compote can be served at room temperature or warm.
  • Serve with whipped cream or vanilla ice cream instead of créme fraîche.
  • It can be prepared a day ahead and reheated at a gentle temperature.

Apple, pear and date compote……………………………………………………………………………………………….

This year has passed by so quickly, totally without my permission. I have the feeling I wasn’t even present at times. I am definitely present today, the 1st of December 2014…a day I usually enjoy, because it is the day day we put up our Christmas tree, decorate it, drink vin chaud and listen to our first Christmas carols.

Noël 2014-010

Every year, since Myfrenchkitchen’s first December in 2007, I have posted on 1 December showing our Christmas tree for that year. It has just been a delight  being able to share it with you these 7 years. Little has changed in these 7 years. From the beginning I had a recipe and then rambled on about some subject with words and images and bored you with my art. the only change is probably that I don’t write from Montlouis any more, but from a barn on a farm in the south west of France.

Noël 2014-001

Some years I wrote a lot and some years my presence was few and far between. there were times I even thought of quitting. But My little blog(s) has become such a part of me, I don’t think I could let it go. I have many friends who gave it up for Facebook and Instagram, but finishing a post on my blog, still gives me such a big kick, every time.

Noël 2014-014

I hope I can be more present in the near future, but if not, then that will be OK too. I am not going anywhere and I won’t desert this baby of 7 years. This is my own little “corner”, where I write for myself and for those readers and friends who have walked alongside me all this time. It is still fun.

Noël 2014-002 And so, our Christmas this year is all in white and silver, my favorite colours for the festive season. the dry branch with moss from the garden, a pot filled with sand, candles and tea lights we burn every night for those gone, far away or just simply those we love. Noël 2014-003 Birds are omnipresent on/in our trees. and there they are again this year, perched high on the branches Noël 2014-004 I chose to hang a large brightly coloured painting behind the tree. I love the contrast of the simple tree in white and silver against the abundant colour of the painting. The painting depicts a scene in a church, which is quite fitting too. Noël 2014-005 Noël 2014-015 Noël 2014-006 Noël 2014-007 Noël 2014-008 Noël 2014-009 I wish you all a wonderful month of December. This is not the last you’ll see of me for the month, so I greet you as usual:

à la prochaine fois!


Noël 2014-013

Quince crumble with orange and ginger..and bistrot flavor.

Quinces are bistro food…either in the form of jams and jellies or simmering on the stove for a compote or in the oven as a side dish. In season, freshly picked from the garden, on the market, they are on all the bistro menus for as long as the season lasts. And a crumble says it all. Comfort, warmth, flavor, senses, laughter, friends, cosiness, delicious.. a few words to capture a quince…and  a bistrot.

Une pincée de fleur de sel:

  • Boil the seeds and inner core along with the dice of quince – it flavors the mixture ant thickens the syrup.
  • Replace the ginger with cinnamon if you don’t like ginger.
  • Make smaller ramequins of crumble and serve as part of a plate of three dessert.
  • Use apple with quince.

..whipped cream, slice of orange and a ramequin of crumble..


..Bistro flavor..

Life is a ratatouille, a blanquette, a bourguignon. It is a tartelette, a crumble, a millefeuille… life is a bistrot. No Michelin star restaurant, or any well known chef or trendy novelty or brocante can capture French life like le bistro. It is the place  we  go for our lunch or dinner because it feels like home. It is the place we go for our café, because that is where our friends are.

..bistrot at Coin Perdu..

We depend on the chef of le bistro to entice us with le plat du jour, or better yet, le menu du jour, where we sit back with a carafe of house wine and wait for our entrée et plat, or plat et dessert. The menu for the day mostly consists of either a starter and main course OR main course and dessert. Of course written on the blackboard, since the menu of the day follows the season! So never trust a bistrot without a blackboard!

.. plat du jour at Coin Perdu…

Bistrot life is just in my blood I guess. I love my coffee and croissant. Freshly squeezed orange juice. Pierrot gourmand. I love the simple French home kitchen where life is about family, friends and food. Around a bistrot table, discussion is always about the food. Of course other subjects are touched, but the food is always an obvious point of discussion…”is it delicious, or not so good today? Too much salt on the salmon? Too little butter in the sauce? Is the housewine good with the bourguignon? Is this year’s November Beaujolais better than last year..?”

..also called café des artistes..

I love the typically bistrot serviette, which speaks of the simplicity, but warmth of the French home kitchen. Simplicity doesn’t mean uninteresting or plain or boring, on the contrary. The French kitchen is filled with the exiting freshness of each season, whether it is in setting the table or making a soup or serving a Paris-brest. Frou-frou is left to the stage at Moulin the bistro kitchen the soul is naked and simple..honest and true.

..des serviettes de mon bistrot..

I love La place, where a bistrot is always nestled between tables and chairs, people and fountains, pigeons and dogs of all colors. It is a place where the placid passing by of the morning makes way for the clutter of knives and forks, the clinking of glasses and loud chatter of happy eaters at midday.

..and outside we’ll find la place du café..

Some of my most favorite Bistrot books, which I know almost by heart from reading them again and again. They can be found on

..Esprit bistrot..

..”Lotte de Bretagne piquée au chorizo, risotto façon paella”-Bruno Doucet à La Regalade

et bistro L’Ami Jean..

(photographe: Denys Clément

..Bistrots de chefs à Paris..

..Cyril Bourlois – bistrot  Aux vieux comptoir..

(photographe: Gérard Cambon)

..Simplement bistrot- Yves Camdeborde..

..La tarte fine aux pommes – Yves Camdeborde

..Bistrot; autour et avec les recettes du Paul Bert – Bertrand Auboyneau et François Siumon..

..l’cailler du bistrot et une serveuse..

(photographe:Christian Sarramon)

..Un café à la campagne – Christophe Lefébure..

(photogrape: Yves Duronsoy) the left: Chez Baudy à Giverny, where American artists gathered at the turn of the XIX and XXth centuriesto be in the presence of Monet..and ancient cafés to the right..

Grandmothers’ day, Hawaii and a bistrot spirit.

Today is Grandmothers’ day here in France. everywhere “les Mamies” were taken out to lunches, flower shops were open(normally closed on Sundays) and husbands and children walked around with small bouquets for their sweet “Mamie” I wish I had a “Mamie” who I could spoil today, but the best I could do, was join in the fun at out Cecile’s bar, “le café du Centre” in Beaulieu sur Dordogne, where everybody gathered in happy spirit for coffee and croissants!


Of course that is something just up my alley, for I adore my coffee and I adore my croissant. I’m not a very routine and organized focused person, but not a day goes by that I don’t routinely start my day with my  black “café allongé, un verre d’eau, un croissant and the day’s journal, La Montagne. habitual café et croissant..

And so…right there, this morning, next to mon Chéri, among our cafés and croissant crumbs, camera, lenses and writing carnets and laughter of Cecile’s clients, the idea was born for a new blog. I am up for change!

..le café du centre..

So maybe I will move over from Myfrenchkitchen to Café & croissant, which will just be about everything I encounter in my everyday life…I suppose not much different from what I’ve done on Myfrenchkitchen. and of course food is included….man can’t live on croissants alone! I am considering having only the one blog…for my art, for our coin Perdu and its country life and restoration and all things that I find brings sense to this challenging life we live. But maybe I won’t move…I will of course lose many of my readers and will have to start all over and my URL will change which is always a complicated story for all involved. But where is a will, is a way. I need to move on to something new…some new juice! The future will lead me.

..Café & croissant..

I’m also leaving this week for a week or two in Hawaii with mon Chéri. All tech stuff will stay behind, except for my camera. I’m taking only my bathing suit, sketching tools and little black number…for all those dinners awaiting me! I want to switch off and indulge in nature the sun and surroundings, let my senses treat me every day. Can you tell I’m excited?

..early morning..


And to round off this post…I made a curry chicken tagine for dinner..

  • Chicken cut into portions, browned in olive oil and madras curry. Added potatoes cut in cubes, onions cut roughly, a handful of organic dried apricots, chopped preserved lemon, a tablspoon of wild flower honey and some homemade chicken stock from the freezer. Bring to the boil and slowly simmer until you have a thick sauce and tender vegetable and chicken.
  • Add some spices of your taste…I used cinnamon, freshly grated nutmeg, salt and pepper and crushed juniper berries.
  • Serve with couscous.
  • Bon appétit!!