From Touraine to Corréze…and a spring salad with asparagus and quail eggs..

We have finally reached a stage in the renovation of our farmhouse that we could move in.  We have temporarily lived in the barn for almost 7 years. So it is understandable that this was, and still is, a big occasion. The work is still plentiful, but it is absolutely wonderful being in our house! It floods with natural  light and I fall asleep at night with the stars in my eyes.

tulips at dusk

A sunny spring salad is just the thing to initiate this story of ours from the move from Tours, to our life in the barn to finally our chapter which begins now in our house.

Spring salad 2016

la recette:

A spring salad of which I don’t have to give a recipe for. Just choose from the magnitude of spring vegetables available and assemble in individual plates with a nice vinaigrette.In my salad:

  1. Place a handful of young salad leaves in individual plates.
  2. Blanche some asparagus until JUST tender but still with bite.(drop in boiling water for about 3 minutes, remove and stop the cooking by placing the asparagus in cold water).
  3. Wash and clean  baby carrots, chop the spring onions, boil 5 quail eggs per person for 2 minutes, remove from heat and leave in boiling water for another minute. Place immediately in cold water. Remove the shells and add to the salad.
  4. Cut stale bread in small cubes, sprinkle with olive oil and chopped herbs and oven roast until golden.
  5. Make an anchoide (recipe here) and add spoonfuls to the salad.
  6. Assemble the salad and drizzle with lemon juice and olive oil, sprinkle with fleur de sel and milled pepper.
  7. Serve with chunks of rustic country bread.

la loire from the top of the hill

In Tours we lived right on the banks of the Loire with lovely views from our house onto the river. I loved the river and I loved our house.

The house was old and in constant need of attention and repair. If it wasn’t a leaking roof, it was a leaking pipe. We repaired the fireplaces; just to start working on the wooden floors. We tore off meters of wallpaper an then discovered moisture in the walls. It continued non-stop. But nonetheless, the memories are only good ones.

memoris of the loire house

I remember: Our cats, my first chickens, the swallows that came back to the caves every year, the history of the house that we dug up in the caves.Germinating seeds

I remember: The many cooking workshops that finally led to starting Myfrenchkitchen.

cooking workshop

La Loire was the first thing we saw when we opened up our shutters every morning and the last thing we saw when closing up our shutters for the night.The river followed the cycle of the moons and we followed the cycles of the river.

I remember: We walked along the river with a morning coffee in hand, cycled the small footpaths and pique-niqued with champagne..We threw skipping stones on the surface and canoed downstream. We watched the birds leave for winter and come back in spring to nest on the islands. I sketched and painted by the river more than I can count.

Memories of la Loir

Sometimes our plans and goals change completely and sometimes those changes turn out to be far better than our original plans. One day we decided to get a tiny cabin in the mountains. We ended up in the green hills of Correze, la vallée de la Dordogne, on the border of Quercy.  We ended up with land and animals and woods. We ended up with an 1860’s stone house which needed impressive renovation. A dramatic change from our original little cabin in the mountains.

coin perdu week

But once again… I love our hills. I love our house. And so the story began, from Touraine to Corréze.

To be continued…


à la prochaine



Sorrel, kiwi and cucumber gazpacho…and April greens in Corréze.

I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured  two bowls, practically licking them out. A sure winner for this spring and summer.

Sorrel, cucumber and kiwi gazpachoLa recette:

  1. Peel and cut 3/4 cucumber and 5 kiwis in cubes.  Place in mixer/blender.
  2. Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems.  Add to the blender.
  3. Blend together until a puree.
  4. Remove to a bowl.
  5. Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
  6. Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
  7. Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
  8. Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
  9. Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.

Serves 3-4 people

Pincée de fleur de sel:

  • Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some  salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
  • Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
  • Stick to crispy toppings which contrast beautifully with the gazpacho.
  • Don’t serve directly from the fridge…too cold a temperature kills the  taste , room temperature or just below is the best.

ingredients gazpacho

The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.

April greens April greens-001 April greens-002 April greens-003 April greens-004In the garden, the tulipes dentelle “Snow valley” are in full bloom, my favorite tulip. The bees are back, the Jack Frost is happy with its little blue flowers and the strawberries are plentiful.

Garden April 2015I couldn’t resit playing around with all the greens from the market and the greens from the fields…the greens in April, wild or cultivated, beautiful in their own right.

..asparagus and dandelion seedhead..

asparagus & dandelion seedhead

..avocado and forest fern..

avocado and fern-001

..cucumber and dandelion seed head..

concombre et jonquille

..peas and forget-me-nots..

peapod and forget-me-nots-001

..Until next time, enjoy your last week of April..


Spring salad with asparagus, and spring “greens”.

Spring is a month of greens. From sprouting to adult leaf and branch. From bud to flower. From seed to fruit. It bursts with health and it begs for salads. Green asparagus is at its peak at the moment and will only last one more month before it comes to rest for  whole year. Assemble your salads. Feast on your asparagus. There are no limits to pure goodness.

Asparagus and potato salad. 3255x2850

La recette:

  1. Boil some pasta of your choice to al dente and keep aside.
  2. Clean and cut an onion into slices. Sauté in a pan with some olive oil.  Add 3 or 4 small potatoes cut into rings, cover and cook over low heat until soft.
  3. Rinse some asparagus. Rinse some pois gourmande. Steam together until just tender. Add to the onions  and mix lightly. Add freshly chopped herbs of  your choice…basil is nice.
  4. Grate 2 or 3 carrots and mix lightly with some olive oil, lemon juice and a drizzle of flowered honey.
  5. Assemble the salad by adding the warm onion mixture to the pasta; Season with salt and pepper, leom juice and olive oil.
  6. Top with the cool, fresh carrot salad, sprinkle dry roasted pine nuts and drizzle with the carrot juices.
  7. Serve a good mayonnaise and baguette on the side.

Pincée de sel:

  • Sauté the asparagus beforehand in olive oil, herbs and lemon butter and then add to the pasta…tastier.
  • Use other vegetables like spring peas, or beans.
  • Keep the variety of vegetables to a minimum to avoid a confusion of flavours.
  • Omit the potatoes and add a meat of your choice, like chicken. add more sauce in that case to avoid a dry salad.
  • Omit the carrot salad and use grated beetroot instead with a pungent vinaigrette which goes well with the potaoes and pasta.

Asparagus and potato salad. 3909x3169


Spring greens come in many shades (and tastes as well). For now, we will stick to the shades and tones. for this excercise I stuck to pure greens straight from the tube., painting some ribbons of greens on paper and walking around in the garden, trying to match the colour on the paper to the greens I can find in the garden.

Another fun project would be to do it with food…matching greens to what one can find in the fridge. Or doing it with summer yellows, reds, aubergines.  Colour makes the world go round…at least for me.

Maybe in the next post I’ll set a spring green table..;paint some greens on paper ribbons and try to find matching greens for the table.

..grass green chives…

spring greens. 1975x2400

..young plums..

spring greens. 2095x2282


..young tilleul leaves with golden greens, brown greens and ochres..

spring greens. 2750x2365


..a young olive branch in olive greens and earth green..

spring greens. 2802x2269


..and my favorite green in the garden is Sennelier grey – the santolinas, some lavendins, curry plants, stachys, armoises, ballotas, convolvulus(image below), cérastiums…

spring greens. 3010x2558


..and lastly the lovely dark rich greens of ceanothes with its overflowing purple flowers..

spring greens. 3553x2858

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à plus!


Rainbow carrots with orange flower honey sauce..and rainbow chickens.

Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.

rainbow carrots 28-10-2013 16-17-034

rainbow carrots recette

rainbow carrots 28-10-2013 12-24-13 3963x3234

Pincée de fleur de sel:

  • Serve the carrots warm in fall and winter as a starter on individaul plates.
  • Serve cold with salad leaves in summer.
  • The sauce can be kept in the fridge for about two weeks.
  • Add orange juice to the sauce with the vinegar and reduce to a syrup.
  • Use an orange flower honey if possible, but otherwise a wildflower honey can work too.

rainbow carrots 28-10-2013 12-28-13 3156x2528

..parsnips can serve as “white carrots”..

rainbow carrots 28-10-2013 12-33-19 3111x2249

..when using young and organic carrots, it isn’t necessary to peel, only wash and use..

rainbow carrots 28-10-2013 12-37-27 3918x3016

*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.

Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.

..keeping an eye on the cooking in the barn kitchen…

summer 2013 25-08-2013 18-41-23 3421x3218

..aren’t I pretty with all my colours..?


..I am the epitome of elegance, in case you haven’t noticed..

chickens porcelaine looks interesting from up here..

one cray chicken 06-06-2013 09-18-46 4522x3198

..Where are those hens again..!

chickens porcelaine 04-01-2013 15-23-39 3273x2853

..Don’t mess with our corner..!


à la prochaine fois