Mon cher Coco

Au revoir, Mon cher Coco... Bonjour, Christine Rochet-Jacob!

2010-05-13T18:13:00.007-04:00

L'Embarquement pour Cythère (détail), par Antoine Watteau.

Dear reader,

My involvement with Mon cher Coco has now come to an end! I have decided to focus my writing on one blog only.

Therefore, if you have enjoyed Mon cher Coco's correspondence, you can keep on following my quest for inspiration on my other blog: Christine Rochet-Jacob.

Yes, the adventure continues on : Christine Rochet-Jacob!

Thank you for your interest and faithful readership.

Christine ***

What a houselife! Maison à Bordeaux by Rem Koolhaas, 1998.

2010-05-07T15:22:00.003-04:00

Maison à Bordeaux by Rem Koolhaas, 1998. Hope you enjoyed the elevation ;o)

Now here is another video that tells us the story of that very unique house in Bordeaux, France. Follow the guide, you won't regret the tour!

An Introduction to Scrapbooking...

2010-04-14T11:07:00.015-04:00

End of March, my husband and I decided to start a scrapbook. So we went through piles of magazines* that we had previously discarded for recycling. Here are images from my scrapbook so far...

I am so grateful to Marco for having introduced me to scrap-booking. I've always enjoyed collage and montage, so laying images out in a book is like a revelation to me- an epiphany, really !

What about you?
Do you like scrap-blooking?

*Mainly Vogue (Paris, UK, US), Colors, W, Harper's Bazaar, The Face, and I.D

Easter Revival!

2010-04-03T10:00:00.004-04:00

~ Easter is this weekend, yes! Let's get ready to celebrate.
Lamb is the traditional centerpiece for an Easter meal, so if you're looking for recipe inspiration I recommend you go to my compatriot Clotilde Dusoulier, her blog is a constant source of inspiration. You can either consider this braised lamb with flageolet beans (the traditional Easter meal in my family) or this slow-roasted lamb shoulder with rosemary, anchovy and lemon zest.

Photo from Chocolate and Zucchini

The traditional gift in France is a hollow chocolate shell, shaped like an egg, hen, duck, rabbit or bell, and filled with other confections : small pieces of chocolate shaped like fish and called friture (friture literally means something fried, but it is also the name of the tiny fried fish they serve in the South of France and which those little chocolates are meant to represent), praline-filled eggs, tiny eggs filled with liquor, chocolate-covered pieces of nougatine...

This all comes in a characteristic cardboard box with a handle, decorated with Easter-themed illustrations, and which a little girl can recycle in a thousand ways.

Either all religious or partly religious or not religious at all, I wish you all a very happy Easter - Joyeuses Pâques!

Mad Hatter's Anniversary Party at the Red Tea Box!

2010-03-28T11:25:00.010-04:00

Yesterday, we invited Tess & Daniel to have tea at the Red Tea Box (it was Tess's birthday!), we ordered 2 bento boxes - the Mad Hatter's (left) and the Indian-flavoured one (right)- to share the joy. It was sheer delight! It tasted like a "happy non-anniversary" party, as those thrown by the Mad Hatter in Lewis Carroll's Alice in Wonderland...The difference being, of course, that we were celebrating Tess's real anniversary.

I was happy to discover, at long last, this legendary place that my husband had described to me so many times. One part restaurant, one part bakery, and one part gift shop, The Red Tea Box is a tranquil little place to spend a memorable afternoon, solo or with friends. It felt like a cosy home! Purr-fect.

696 Queen St W, Toronto, ON, M6J1E7
(416) 203-8882

Of Feathers and Chicks in the Kitchen!

2010-03-21T13:04:00.004-04:00

Alejandra Garcia-Paton whisking the eggs! Or the vision of a bird of Paradise twittering in the kitchen. Photo by Cédric Roulliat

Hunt Chic Luncheon in Paris

2010-03-08T13:43:00.020-05:00

Last October 24th, my dearest American friend in Paris, Frederic Benjamin West (named after his illustrious ancestor), organized a 30th birthday party for his friends and family at the Club de la Chasse et de la Nature in the Marais. It is a bonafide hunt club nestled inside a Mansart Hotel Particulier.

Frederic Benjamin West, Master of the Ceremony.

Champagne to celebrate your 30th year; Santé, dearest BenJ!

I unfortunately could not be there (Memo: I now live in Toronto), so I have decided to invite Benjamin to introduce us to his very unique birthday party: "I had 30 guests with a cocktail, sit down luncheon and afternoon drinks on a sunny Saturday. The attire was Hunt Chic and everyone went full out. Julien (Julien Leydis, stylist extraordinaire, who also designed my head piece for my wedding last September) designed some additional feather head pieces for the occasion. We had a photographer come to capture the moment."

Julien Leydis

The pheasant one is over the top, don't you think?

"The story behind the black hat is that it was originally made for Julien for his birthday party. It has since been passed about, including boat rides on the canal at Versailles, and thus found its way to the Hunt Party."

"Here is the menu for the party. Each table had a different theme with stuffed birds in the centerpiece to correspond: À Courre, Hallali, Renards Fouisseurs and Frayoir."

*Frayoir, Enluminure extraite du Livre de la Chasse par Gaston Phoebus

Note from the Emcee:

-Velouté de potiron (servi en salle a manger dans le légume par le chef)
-Fromages: Fourme d'Ambert, St Maure, St Marcellin, Cantal, Camembert accompagnés d'une salade.

Wines:

Château de Tracy, Pouilly Fume, 2007
Château Branaire Ducru, Saint Julien, 2003
Coudoulet de Beaucastel, Château Neuf du Pape, 2003

Frederic Benjamin West and his guests - what a chic luncheon party that was, my dear!
Thank you for sharing your feast with us.

A Man's Recipe

2010-03-05T14:21:00.009-05:00

Last night, my husband was on the grill! He put his apron on and started preparing the fish we had just bought. He opened our Cook with Jamie's cookbook, flipped through the pages knowing where to go, and finally displayed it on the book stand, opened at Granddad Ken's crispy grilled trout, with parsley and lemon (on page 242).

Here is a simple and very tasty recipe. Entre nous, we hope you will enjoy this man's recipe as much as we do, and share it with your loved ones (male and female)!

Granddad Ken's crispy grilled trout, with parsley and lemon (by Jamie Oliver)

Ingredients: (serves 2)
2 101/2oz whole trout, scaled and gutted (we had 1 big trout for 2, and it was plenty!)
Olive oil
Sea salt and freshly ground black pepper
A large bunch of fresh flat-leaf parsley (we used some curly leaf parsley, as there was no flat leaf at the shop yesterday, but I prefer it with flat leaf parsley), leaves picked and chopped
2 lemons, 1 zested and sliced, 1 halved
A few knobs of butter

Preheat your broiler to full whack. Slash each torut with a knife, about ten times on each side. Each slash should be about 1/4 inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting pan.

Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 6 inches (20cm) from the heat. Cook for around 6 minutes on each side until crispy golden.

Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.

Suggestions: We served it on a bed of freshly steamed asparagus, with a side of mesclun (spring mix salad).

Thank you, Jamie. Thank you, Granddad Ken. Thank you, Marco.

Our Big Night with Timpano!

2010-02-21T18:48:00.012-05:00

Daniel and his big baby, aka Il Primo TIMPANO!

Our hosts revelling in an impromptu kitchen dance party!

We did it!
Last Saturday, Feb 20th, Tess & Daniel decked their kitchen with high-flying colours (yellow and white) and invited us to sit at a beautiful table to share the joy. We were to have our Big Night (read related post on my other blog) among friends, making our first timpano. A timpano is like a large drum of Italian deliciousness. Try it with this timpano recipe from Mario Batali, or with that one.
Si, vero. Our Movie Menu Theme Night, based on Big Night, proved to be incredibile!

Photo taken by Shayne Gray

To learn more about our Timpano night, pay a visit to Cristy's blog, Holyhandbag! She wrote an article about the night with all the mouth-watering details, and savoury pictures.

Now is your turn...
I'd love to hear how your Big Night theme party turns out!

Mardi Gras : Carnaval and Bugne Time!

2010-02-16T17:52:00.010-05:00

Bugnes at Pâtisserie La Marquise, St Jean district, Vieux Lyon.
(Photos: Lucy's Kitchen Notebook)

Today is Mardi Gras! In France, I used to celebrate 'carnaval' by eating delicious 'bugnes', while Mardi Gras maskers, traditionally children, would gleefully hop up and down the streets.

Traditional animal (lion) mask for children

Tradition has it that during the month of February, and especially during the French Carnival period, you'll find that the bugne Lyonnaise is kind of a fetish in Lyon and area. Yo me, it instantly evokes a vast array of tastes and laughters; unique moments shared with my grandmother, mother and sister in the kitchen while preparing the bugnes at home once a year before Lent.

Vieux Lyon, Rue Juiverie & Place du Change

Bugnes have been sold in shops in Lyon since as early as the 16th century, with local records describing their crisp delectable texture. Indeed the bugne historically associated with Lyon is flat, rectangular and fried crisp, but both the flat and leavened kinds are common now. Bugnes come in all shapes and sizes nowadays. In Lyon and area, this is a treat traditionally served only on Mardi Gras, but like many of the festival foods, the season has extended over time. You start to see them around the end of January and the boulangeries and charcuteries normally stop making them sometime in the middle of March.

If you're celebrating Mardi Gras, enjoy your feast today, because tomorrow shall see you fast!

Dites-le avec du Chocolat...

2010-02-10T18:50:00.016-05:00

I just thought that you, Mon Cher Coco, might be interested in preparing something rich in chocolate and ginger for your Valentine this upcoming Sunday!
Here is my modest but sincere tribute to Love:

Chocolate Sorbet with Preserved Ginger, Orange, and Sesame Caramel (from Chocolate, by Trish Deseine)

This very easy recipe was devised at the River Café in London, England.

TIP: I give you the version that assumes that you don't have an ice-cream machine, because I don't! I therefore just buy a good-quality chocolate sorbet from a good ice-cream shop.

Serves 2-4, or 2 hungry lovebirds!
Preparation time: 10 minutes

The decoration
3 strips candied orange peel

1 tablespoon finely chopped preserved ginger
2 tablespoons sesame seeds

Toast the sesame seeds in a saucepan or bake on a cookie sheet for 1 or 2 minutes in an oven preheated to 350*F (180*C).
Combine the sesame seeds with the preserved fruits and spoon into small mounds on the marble slab.

The caramel (Yes, you can make it!)
1/2 cup sugar

To make the caramel, melt the sugar very gently in a heavy-based saucepan, then pour it over the sesame seeds and preserved fruits, making them into attractively irregular shapes. Leave to cool.

To serve, scoop balls of the sorbet into a glass and insert pieces of caramel.

And then...It's time for romance, for you and your Valentine. Away from the madding crowd.

A kiss from Her: John William WATERHOUSE, The Awakening of Adonis (1849-1917)

A kiss from Him: Robert DOISNEAU, "Baiser Blottot" (1950)

Happy Valentine's Day!

Tea Time: Lemon & Poppy Seed Madeleines

2010-02-07T14:44:00.011-05:00

Today is Sunday. We put on our Sunday best as we had invited my mother-in-law and her husband for tea time. For the occasion, I experimented on a new version of my homemade madeleines. For a change, I decided to put some lemon (the juice of 1 lemon and zest of two lemons) and poppy seeds (2 tablespoonfuls). It worked beautifully, these two flavours are a marriage made in heaven!

Try this version of madeleines, and let me know.

February is Crêpe Time!

2010-02-01T14:56:00.012-05:00

Make Crêpes this month! / Fête des crêpes - Faites des crêpes!

February 2nd is La Chandeleur (Candlemas), and the French celebrate it by making and eating crêpes at home. I recommend you go to Clotilde Dusoulier's Chocolate & Zucchini's recipe for classic crêpes.

You can also opt to make Galettes de Sarrasin, these Brittany-inspired buckwheat crêpes.

If it's too short notice to get the crêpes ready for February 2nd, the good news is they're also on the list of recommended foods for Mardi Gras, on February 16th!

Tradition has it that if you can flip your Crêpes in the air by tossing them firmly in the pan with your right hand, while holding a Louis d'or (a gold coin) in the other hand, it will bring you good fortune all year long.

It is worth giving it a try!

Let me know how it goes.

Impromptu Kitchen Dance Parties

2010-01-25T19:27:00.002-05:00

Steppin, the New Dance for 2010?
Practice starts right now!

I bet your feet are shuffling under the table? This dance is so sweet and so fluid, it is unbelievable. Let's all dance in the kitchen!

Kon Nichiwa!

2010-01-22T11:35:00.007-05:00

Photo of the Sanko family by Kaori Furue

Sanko Trading Co.
730 Queen Street West
416-703-4550

Last weekend, my husband invited me to Sanko's groceries store. It was a first time for me! Sanko owners William and Kayoko, and their son Steve, have a vast knowledge of Japanese food and culture accumulated from working in the store since 1968.

I loved the experience! The food and packaging were intricately bound together creating a world of art. The wonder I feel towards Japanese food is total and genuine. I was so thrilled to see what Sanko had to offer that Mr Mizuno himself came up to me and started to show me around, pointing at everything that he thought could be of interest to me... I eventually gave him some guidelines: what are the best tea cakes in the store? Thanks to his suggestions, I chose a selection of tea cakes, a delicious green tea version, some chewy sesame and red bean ones,

...and some others filled with a cherry blossom paste.

I cannot resist the beauty and taste of Wagashi (和菓子), the traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits. Miam-miam!

A Chaya or traditional Japanese teahouse, offers tea and wagashi. This example is in Nara Park

Japan is really a culture of gifts, these impeccably wrapped-up cakes, teas or chocolates are all ready to offer. As we were planning to visit some friends that very night, we decided to bring them some tea cakes as an exotic gift. Rob and Trelawnie, our friends, loved them!

Now, before we left his store, Mr. Mizuno also wanted to introduce us to his favourite ice-cream, made with Jersey cows' milk. The specificity of this milk, he explained, is that it is tastier but less fattening than any other traditional milk. Jersey cows can be found on The British Channel Island of Jersey and ... in Japan. Ah bon! Marco and I regretted we did not have any cooler to bring this unique ice-cream back home with us, but that will be for another day!

In a nutshell, if in the neighbourhood, don't miss the experience. Go and pay a visit to Sanko, it will spice up your day with a zingy taste of Japan!

P.S: If you are curious about Japanese, you can learn a few words thanks to the shop's website.

Putting on the Ritz with the 1920s!

2010-01-19T19:13:00.011-05:00

Mon cher Coco,

Spadina Museum will be opening its doors on Saturday, January 30 for one night only to celebrate the inter-war period restoration currently underway.

When I first visited Toronto in 2006, the authentic charm and beauty of the Spadina Museum (pronounced Spa-deena) was undeniably one of the reasons why I fell in love with the city, and decided to move here in September 2007.

So, if in town, you simply cannot miss that great 1920s party thrown in Spadina's elegant Victorian decor.
Pick up your phone and book your tickets NOW! It's filling up fast.

Costumes or glad rags from the 1920s are welcome! The museum plans to photograph participants during the event to keep our audiences up to date on restoration happenings and events. Fantastic prizes will be awarded for Best Individual Costume, Best Couple and Best Celebrity Impression.

PS: I still don't know what I will be wearing...But if like me, you need to polish up your retro look, you can find affordable 1920s clothes and accessories at Gadabout on Queen Street East, at Cabaret on Queen Street West, or at Courage my Love in Kensington Market, or again at Fashion Crimes (fake pearls and cigarette holder for next to nothing!).

Hope to see you there ;o)

Let's go Retro, Mon cher Coco!

2010-01-17T14:16:00.002-05:00

Souvenir from our trip to St Lawrence Antiques Market last Sunday:
Two Italian postcards with hand colouring from the Fotocelere Studio, Torino (1910-1942).

Of Types and Personalities...

2010-01-14T10:56:00.010-05:00

Click on the picture above.

Then enter your first name, surname and password (character).

P.S: I am Lettres Ornées, and you?

Leek & Potato Soup / Soupe Poireaux-Pommes de Terre: Délicieusement Terre-à-Terre

2010-01-11T10:02:00.009-05:00

Two days ago, I made a very basic soup that everybody knows: the leek & potato soup.
It is unbelievable how flavourful that soup is! There seems to be something very comforting about the taste of leeks on a cold day.
This soup is a real winter warmer. It's smooth and tasty, and a simple way to a nutritious meal. ;o)

Here are the ingredients I used to make... a very basic Leek & Potato Soup:
2 medium red potatoes, quartered
3 medium leeks, diced
1,5L of water (I used water + chicken broth)
1 red onion
3 cloves of garlic
olive oil
1 hand-held blender

In a saucepan, heat the oil. Fry the onion, garlic for ten minutes until the onion starts to soften and go translucent.

Stir in the potatoes and leeks, and cook for a further 10 minutes.

Add the water and bring to a boil. Cover and simmer for 10-15 minutes until the leeks and potatoes are soft.

Blend the soup until smooth. Season to taste using only salt and ground pepper.
Decorate the soup with a sprig of thyme. Then serve.

PS: Many options are offered to you with this soup!
-You can stir in some single cream (50ml) and milk (75ml), or coconut milk before warming through. I personally opted for a cream & milk-free version. Trying to reduce the waistline, remember!
-Before serving, you can also throw in fried bacon or blue cheese.
-Add cumin, coriander, and nutmeg.
But it really is up to you!

Happy Leek & Potato Soup!

New Index for Atelier Jacob!

2010-01-09T18:01:00.012-05:00

Marco Jacob in "Poetics of Structure" by Anna Sulikowska, Slash Magazine (Summer 2007)

Last week, Marco Jacob, my husband, and I, celebrated the launch of his new homemade (so to say) website!
It took him some time to transfer the data and upload the new material, but the result is really interesting. Instead of updating his old website with the help of a webmaster, he opted for a format that is called Indexhibit. He researched a lot, browsed on many sites that had been built with Indexhibit, and learnt how to master this new tool. Being independent in how to display one's creative work is, I think, of paramount importance for an artist. It therefore was a huge step that this more user-friendly format enabled him to take. He now can go through the regular updates of his multidisciplinary work himself, which is revolutionary.

Marco and I would like to invite you to browse through his new website, so you can see some of the projects he has been working on lately:

www.atelierjacob.com

Identity design and stationery for Plutino Group. 2009.

Fabrication of maquette for artist Luis Jacob. 2009.
Used in a competition entry for a public art project.

Warp lounge chair. 2008.
Vacuum formed plastic. Prototyped by UB Signs.

Set design for photo shoot featured in Fashion Magazine. 2007.
Photography Miguel Jacob.

Temporary installation initiated by the studio. 2007.

Installation at the Gladstone Hotel's Come Up to My Room exhibition. 2007.
Photography Anna Sulikowska and Chris Curreri.

Louise armchair. 2006.
Baltic birch plywood. Prototyped by Matt Wood.

Hope you enjoyed the visit! Please, leave a comment to let us know your impressions.
We'll take good note of it!

Marco Jacob. Photograph by The Sartorialist.

Une Fleur à la Boutonnière!

2010-01-07T18:27:00.007-05:00

Takashi Murakami - Flower Ball, 2004

Mon cher Coco,

First, I would like to apologize for having been kept away so long. I was quite busy researching and preparing resource material for my new French teaching position. I indeed started a new job for the Government yesterday, and as any job, it needs a certain input of time and effort to adjust!
But, here I am. I'm back!
I would like to start off this new decade with a Flower Power behind-the-seams story. As I was going through my jewels, scarves and other fancy accessories over the holiday, I fell on a felt boutonniere that I made a few years ago, when still in Lyon, France. It had fallen out of grace in my eyes, so I was going to discard it for good, when my dear husband said: "Wait a minute! You made it. I love it... I want to wear it!" Ah, love is beautiful! Since then, he has worn it on the lapel of his Yohji Yamamoto winter coat everyday, and I must admit that I am very proud when he reports to me the compliments he got along the way, with his new 'fleur à la boutonnière'.

I wish you all to start off this new decade with a lovely flower on your lapel - Flower Power all over the world!

Love,
Christine Rochet-Jacob

Happy New Decade!

2009-12-31T18:20:00.002-05:00

Bonne Année 2010!
Wishing you big smiles aplenty for the new decade!

A beautiful, bountiful Christmas!

2009-12-28T11:10:00.009-05:00

Noël 2009, c'est fini!
I will keep a vivid memory of the cheerful carols we sang on Christmas Eve, and of the very gourmet/gourmand Christmas that we spent with our loved ones.
Just for the sake of sharing the joy, here is a sample of what was on our menu for this year's Christmas potluck dinner at home:

***Appetizers***
I'll give you just one that is typical to my hometown:
-Lyons hot sausage with truffles and pistachios, also called "cervelas truffé et pistaché" .
(see picture above)
I was so happy when I received some from my parents in France that I had to serve this special dish for my Canadian Christmas. I served the sausages sliced, and halved topped with a cloud of homemade chutney (date & apricot winter chutney).

Different types of Lyons sausages

Traditionally the hot sausage or 'cervelas' is served with steamed potatoes, or on a bed of lentils (so typical to the cuisine lyonaise). It can also be served in a brioche, it is then called saucisson brioché. Any option is equally tasty!

***The pièce de résistance***
- A 7-kg smoked turkey (a big mama turkey!) with a side of roasted vegetables (chestnuts, butternut squash, small potatoes, rosemary, paprika, onions and garlic), and cranberry sauce.

I'd like to report the fact that, on Christmas Day, I turned a vegetarian into a carnivore with that turkey. Incr-edible!

***Desserts***
-Chocolate Log
-Schwowebredle
-Gingerbread Cake
All 3 from Simone Morgenthaler's Alsatian cookbook-

-Crème Jaune à la Vanille ( a sort of custard cream)
-Chocolate Truffles ( stuffed with roasted almonds!)
-Christmas Shortbread Cookies

It was my first Christmas as a married woman, and I had a beautiful, bountiful Christmas sharing with my in-laws, here in Canada. I felt like a child offering my homemade Christmas presents: orange marmalade, chutney, Christmas cookies and truffles, all wrapped up in hand-made gift bags. But I also felt the intense joy of receiving in front of so many generous earthly presents! I enjoyed every moment before, during and after the party. Perhaps like me, you too enjoyed that special moment when, once the guests have left, all snug in your slippers, you start to clean the place a bit, shove the colourful wrapping papers in the recycling bin, pack and store the leftovers in the fridge, and eventually pause in awe in front of all these wonderful memories and gifts that you collected over the day (See post on my other blog Christine Rochet-Jacob) !
One of the greatest gifts that we received came from my mother-in-law who is a great supporter of my culinary experiments. Ohlala! Quelle folie! She offered my husband and I a master Vita-Mix juicer-blender! Look at the beast...

I have read the instructions, and gone through the DVD with the Getting Started recipes. I feel ready to try my first Vita-Mix juices in a couple of days, i.e on New Year's Day. Fresh juice will sure help us cleanse the body from all the toxins accumulated over the holiday season, and start the new decade with a lot of vitamins and a lot of bravado! Yes. Let's get ready for a healthy detoxifying diet come January!
Now before we part, allow me to leave you for this year 2009 on a double-bill happy note!
For your viewing pleasure, I recommend you watch...

A Chef in Love (Les mille et une recettes du cuisinier amoureux)

Dir: Nana Dzhordzadze/Cast: Pierre Richard, Nino Kirtadze, Timur Kamkhadze, Micheline Presle, Jean-Yves Gautier/ Language: French and Russian with English Subtitles/ 1996/ 100 mins

This film tastes like a fairy tale about a bigger-than-life French tenor/gigolo/Chef. The title character of A Chef In Love is indeed a Frenchman with equal passions for his restaurant and his lover.
As cinematic banquets go, I enjoyed A Chef in Love ( I love Pierre Richard, and Micheline Presle, whom we hardly see, unfortunately...) but I must confess it left me somehow unsatisfied as parts of the plot was left unresolved. It tickled my appetite but...- je suis restée sur ma faim!
I therefore went for an extra serving of ''Babette's Feast''(Ahhhh!Ohhh!Wow!), and invite you to do the same!

Babette's Feast

Savour the last moments of 2009!

Merry Christmas! ** Joyeux Noël!

2009-12-24T10:00:00.012-05:00

Running short of cookies in the jar?
Here is an easy and quick way to fix it with Nigella's good tips!

Wishing you a very merry Christmas!

"This Xmas, let us give each other a hand!" - Season's greetings by Cédric Roulliat

Now, don't forget to also check out my other blog, Christine Rochet-Jacob. You will find another gift under the Christmas tree...

Tea time with Laura Calder

2009-12-23T10:39:00.003-05:00

Recently, I met Laura Calder, a vibrant author turned chef and expert in French cuisine after several years spent in France (Paris, and Burgundy). For our second meeting, she had kindly invited me to her place for tea. I was not expecting anything in particular, but two elements I thought I would find at Laura's place were elegance and humour. I was not disappointed! What a treat for the eye, ...and the mouth! She is a real pleasure to share anecdotes and deeper reflections with. She is obviously knowledgeable in the cooking field but she is also effervescent and reaches out to many a subject that catches her attention, and on this point we really get on well...

Check out her shows and browse her recipes on the Food Network, you won't regret it!

I also recommend that you read her interview with Gremolata for more details.
Now, as she has just moved back to Canada, Toronto in particular (great choice!), she is still sharing her continental expertise in her shows for the Food Network, and working on new projects that take into account her newly regained Canadian lifestyle. But "motus et bouche cousue", her projects are confidential...

Laura is a wonderful hostess, indeed! And to prove it, let me show you the pictures I took at her place while sipping a delicious black tea, regularly shipped by her parents in New Brunswick, and savouring a tasty banana cake. Laura was not too happy with that cake recipe that she had just tested... She actually found it boring - well, even if I see what she means, I still enjoyed it a lot. For a failure, it was quite a success!

On a large windowsill in the living room, white candles, holly and pine boughs are displayed to fill the air with their delicate holiday fragrance.

This decorative deer was offered to her as a joke by a friend, to welcome her back to Canada. I found it very appropriate to the setting!

Beautiful arrangement of roses and a cedar-fragranced candle; even unlit, this candle was exhuming its subtle notes of cedar wood from the table...

I loved this eclectic corner on the couch: there is humour in the quirky cushion, adventure with A Lady's Life in the Rocky Mountains (I am curious, I'll have to ask her for that read!) and high-brow literature with the New Yorker.

In this antique mirror that she had revamped, one can see the reflection of her kitchen, where the magic happens!Ciao, bella Laura. Au revoir, and thank you so much for that beautiful tea time! I enjoyed every minute we shared together. Our next meeting should see us celebrate the new year with a couple of friends.

But I do not forget that she also asked me to take her on a shopping expedition. I will suggest that we invite my husband and his twin brother as style experts to guide us through our journey. That might well be the subject of a new post on my other blog, Christine Rochet-Jacob. To be continued in 2010...

Wishing you all a lot of friendly tea times for the holiday season!