The library
Love Story with Recipes
Twenty-one chapters, exactly as they run in the book. Every story and every recipe is open — no sign-up, no code.
Chapter 01
True French and British Cuisine
Gratins, custard and gravy — the two kitchens side by side.
Lyonnais Bouchons
Explore the charming streets of Lyon and you'll discover the hidden gems known as "bouchons" – cosy eateries with small tables draped in classic red-chequered tablecloths. These authentic establishments are nestled in…
Read the storyPotato Gratin
As I slowly open my eyes in a homely Victorian house in North London, I find myself in a dream-like state. Memories of Lyon and its enchanting restaurants linger in my mind – a fleeting vision I wish to hold on to. I…
Open the recipeLeek Gratin
You might be surprised, but French cuisine is not just about the famous chef Alain Ducasse. Yes, we often think of France as refined and sophisticated in taste and aromas. Yes, the French are all about delicate and…
Open the recipeCustard
Of course, this is just my personal impression, not a statement of fact. But the effect it has had on me was so bright and mesmerising that I can't help but share it. British chefs have two magical sauces in their…
Open the recipeGravy
Likewise, no Sunday roast or plate of bangers and mash is complete without a meaty gravy. This sauce ramps up the flavour by 200%. Essentially, it's a rich meaty sauce, but with a touch of sophistication, especially when…
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Chapter 02
Vibrant Markets
Artichokes, mangoes and market mornings.
Marinated Artichokes
The topic is so exciting, and the memories are so vivid, that I don't even know where to start. In short, the weekly food markets in France (often on weekends, but sometimes midweek, in each town on its chosen day) are a…
Open the recipeQuinoa, Mango and Sugar Snap Pea Salad
I was in a whirlwind of excitement and anticipation, unsure of what to expect, but eager to visit this legendary London food market. It is said that all the renowned chefs shop there, which certainly creates a grand…
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Chapter 03
My Favourite Liqueur, Wine, Champagne and Punch
Elderflower punch, oysters and a reduced orange sauce.
Duck in a Reduced Orange Sauce
Burgundy: Vézelay, Beaune, Nuits-Saint-Georges, Dijon... Travelling the iconic wine route, we stumbled upon crème de cassis, a vibrant and luscious liqueur made from blackcurrants. Planted in the 19th century after the…
Open the recipeHot Oysters
Every year, wine enthusiasts celebrate a major event – the arrival of the new Beaujolais harvest. This eagerly awaited occasion is joyfully celebrated around the world, but especially in France. Now, the burning question…
Open the recipeProvencal-Style Sea Bream with Tapenade
As the festive season approaches, I select the champagne for New Year's Eve. Let me share my perspective and maybe help you make your decision. My initial thoughts: sticking with the classics – renowned houses like Veuve…
Open the recipeSummer Punch with Elderflower Cordial
Looking out at the blossoming Regent's Park, I'm amazed: in just two weeks, it has transformed into a floral paradise. Even the freshly mowed meadows near the water are adorned with delicate daisies, seemingly planted by…
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Chapter 04
Unforgettable Places
Harbours, terraces and the food that stayed with us.
Mango and Prawn Salad with Sweet Chilli Sauce
I can't wait to rave about my absolute favourite city – Grasse. Just 10 kilometres from Cannes, up in the mountains, it offers spectacular sea views, winding streets, warm-coloured houses, an abundance of cats, perfume…
Open the recipeSardine Festivals in Martigues
Once, by a stroke of luck, we found ourselves in Martigues – a city northwest of Marseille on the shores of a vast saltwater lake – where we stumbled upon a bustling and crowded festival. Tables and chairs were set up on…
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Chapter 05
Delightful Desserts
Frozen nougat, spiced honey cake, sticky toffee pudding.
Calissons d'Aix
Have you ever tried the delightful calissons from Aix-en-Provence? First, you experience a light crunch through the royal icing, which reveals a soft paste resembling marzipan but made from fresh candied melon, zesty…
Read the storyFrozen Nougat
Our introduction to French nougat began with a visit to the luxurious sweet shops in Burgundian Beaune. The vibrant displays left us in awe, making it hard to decide between dark or light nougat with their array of…
Open the recipeSpiced Honey Cake
There is a time of year when winter has not yet arrived, but we've already dug up a Christmas tree from the forest, positioned it by the window and decorated it. As darkness falls, we light up the garlands, and there's…
Open the recipeSticky Toffee Pudding
What comes to mind when you hear the word "pudding"? Personally, I was a bit sceptical at first and suspected there might be a catch. It turns out that the British use the term "pudding" to mean dessert, not just a…
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Chapter 06
Edible Flowers
Violets on cake, lavender in cream.
Violet Cake
Let's talk about another exquisite French cocktail – the violet Kir with champagne, or Kir Impérial à la violette. Choosing this vibrant purple drink will showcase your elegance and knowledge of the mountainous region…
Open the recipeLavender Crème Brûlée
Lavender is perhaps the most romantic and visually appealing plant. I adore lavender, with its soft, enveloping violet-blue colour. Picture endless fields with a single tree or quaint building in the distance... These…
Open the recipeElderflower Cordial
A true English delight! Just picture yourself in your garden, surrounded by lovingly planted roses. Elderflower-infused drinks are the perfect thirst-quencher and wonderfully refreshing on a hot day. This syrup adds a…
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Chapter 07
Provencal Adventures
Truffles, Cavaillon melons, long southern lunches.
Truffle Mash
Every year, we eagerly anticipate the start of black truffle season. Truffles are known as "le diamant noir" in Provence, a name that truly reflects the value and rarity of this exquisite mushroom – a product of sheer…
Open the recipePan-Seared Giant Prawns with Melon
Yearning for the bright sweetness of summer sun amidst the chill, I recall a Michelin-starred restaurant in Cavaillon. This town in Haute-Provence is famed for its small melons with fragrant orange flesh, originally…
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Chapter 08
Perhaps the Ultimate Delicacy
Foie gras, pan-seared and in terrine.
Pan-Seared Foie Gras
After spending a considerable time pondering the perfect version, I find myself gazing at it with a lump in my throat – trust me, nothing compares to the unparalleled pleasure of exquisitely pan-seared,…
Open the recipeFoie Gras Terrine
Writing about pan-seared foie gras wasn't in my original plan. However, after experiencing National Foie Gras Week in France, I was captivated and couldn't help myself. It was a veritable feast! The celebration brought…
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Chapter 09
Legendary Soups
Bouillabaisse, onion soup, Cullen skink.
Easy Bouillabaisse
This isn't just any fish soup – it's a globally beloved delicacy that's a real showstopper at Marseille's waterfront restaurants. Picture this: a chef skilfully filleting fish, plating it elegantly, and pouring over a…
Open the recipeOnion Soup
Someone recently asked me for the ultimate onion soup recipe. Once you've tasted it, you're hooked for life, but you start noticing the finer details: sometimes it's too tangy, or needs more crispy toast and gooey…
Open the recipeCullen Skink
A year has passed since our Scottish adventure, where emotions ran wild and discoveries were abundant. In the middle of an unusually hot August, with London sizzling at 40°C and St Andrews in Scotland a refreshing 27°C…
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Chapter 10
The Crown Jewel
Bûche de Noël and the patience Christmas asks for.
Bûche de Noël
Every year, as we immerse ourselves in the hustle and bustle of the Christmas season, we rush around buying gifts and planning festive menus. It's interesting to note that the iconic and essential menu item for the…
Open the recipeRoasted Duck with Orange Glaze
Another Christmas in London approached, and we had already lost count of the years spent here. We took in the mesmerising light show at Kenwood House near our home. Walking the park's paths as night fell, bathed in laser…
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Chapter 11
Say Cheese
Fondue, tartiflette, baked Camembert.
Fondue
Picture yourself in a magical winter wonderland in Savoie – a stunning mountain region of eastern France. After a day of strolling in the crisp, frosty air, you finally arrive back at your welcoming chalet. A fire…
Open the recipeTartiflette
I have a fascinating cheese story to share with you – all about Morbier. This cheese is unique, with a rich history and a sophisticated, unconventional aroma. For me, the most expressive cheeses in terms of scent are…
Open the recipeMango Lime Marmalade
Let's talk about blue cheeses – what a tasty topic. Remember Vanessa Paradis in that movie, enjoying Roquefort for breakfast? I adore Roquefort and dream of visiting Auvergne, its birthplace in central France. Have you…
Open the recipeBaked Camembert
I came across this cheese with a rather unusual name while listening to my osteopath, a well-versed British lady in many respects. She wholeheartedly recommended trying this cheese. Intrigued, I delved into the history…
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Chapter 12
Fascinating French Geography
Lemon curd, onion confit and the map between them.
Five Reasons to Visit the French Riviera in Winter
We fell in love with Nice and used to visit almost every summer, but one winter we decided to see what it was like during the colder months. It turned out to be a great idea. Let me tell you why. The abundance of light…
Read the storyLemon Curd
While reminiscing about lemon festivals, I found myself confronted with stormy British weather near a sandy beach where we spent a long weekend. The trees were bending in the gusty wind and rain was lashing against the…
Open the recipeOnion Confit
I'm about to do something I've refrained from for the past couple of years – compare the incomparable: the UK and France. We finally arrived in paradise, after years away, just for a week of the children's holidays. The…
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Chapter 13
Scottish Holidays
A week in Écosse: highland cows, haggis and nighttime Edinburgh.
Scotland
My little girl is napping next to me, while my son and husband are seated across the aisle. We’re on a train journey home from Edinburgh to London. The memories of this week will stay with me for months to come. We were…
Read the storyHaggis, or Through Scotland on the Handbrake
(Haggis Ecossais) Life serves up many adventures, for example, when Neapolitans send you to what they claim is the best local pizzeria. You find yourself navigating through narrow, winding streets and past hanging…
Read the storyMy Love, Nighttime Edinburgh
Enchanting, damp, quirky, alive. My cherished Edinburgh. Illuminated in a soft yellow hue under the streetlamps, with traces of black from the wind and rain. This historic city boasts a youthful spirit with its theatre…
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Chapter 14
Who Said Chocolate?
Mousse, brownies and Evelyne's cake.
Evelyne's Chocolate Cake
I have a pronounced sweet tooth, and for me, chocolate – especially dark chocolate with roasted hazelnuts – is a true addiction. Have you ever tried French chocolate croissants – pain au chocolat? They are a delightful…
Open the recipeBrownies
I simply have to share that I have the perfect brownie recipe – tried, tested and incredibly delicious. This recipe makes deliciously hearty brownies, but we've mastered the art of savouring each bite by cutting them…
Open the recipeChocolate Mousse
Thinking back to our move to London, the whirlwind of setting up a new home and starting new schools meant putting off losing myself in tasty tales for a while. Yet, amidst the chaos, thoughts of indulging in a light,…
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Chapter 15
Roasting Fanatic
Tian, sausages, one-tin logic.
Tian
You might be wondering: what are the best vegetables to use when winter seems never-ending and the snow won't budge – what's on the menu? But when summer or a plentiful autumn is in full swing, vegetables come to life,…
Open the recipeEnglish Sausages Baked with Fennel, Red Onion and Apples
In everyday life, simplicity reigns supreme, even when it comes to food. We're not always what we aspire to be, and while I may admire the culinary feats of celebrity chefs, most evenings I find myself sticking to a…
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Chapter 16
Opposites Attract
Orange marmalade with whisky.
Orange Marmalade with Whisky
Remember Paddington Bear and his fondness for orange marmalade? I often feel the same way. Especially here in a city filled with shelves of citrus marmalades of every kind. The first time I noticed this, I was taken…
Open the recipeMy Impressions of London and Marmite
When I first arrived in London, I never anticipated that: — Juice will always be served with ice — Burgers could be so delicious — After a year, litter in the street would feel familiar — Freedom of expression in terms…
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Chapter 17
Seafood Sensations
Langoustines, lobster and a bowl of aioli.
Langoustines from the Bay Outside
I had to write something on this, but words were catastrophically lacking. We'd been living in this seaside location for almost two years, yet our experiences with seafood were sadly insufficient. Until we were presented…
Read the storyNew Year's Lobster
The tree stood tired and sparkling, having fulfilled its festive duty. Some of our neighbours had already taken their trees down. On New Year's Eve, I went to the fish market, stood in a long queue and overheard the…
Read the storyAioli
The greatest joy of a seaside holiday, in my opinion, is freshly caught fish – being spoilt every evening with an abundance of fish starters and main courses, including tuna, prawns, scallops, octopus, sea bass, turbot…
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Chapter 18
Five O'Clock Tea
Scones, clotted cream, an argument about order.
Classic English Scones
After six months of dreaming, planning and hoping, I finally experienced afternoon tea at one of London's most iconic locations – Fortnum & Mason's flagship store in Piccadilly. From reservations falling through to…
Open the recipeEarl Grey: the Story of Our Relationship
Do you remember the first time you tried Earl Grey tea with its distinctive bergamot flavour? For me, it was a revelation. This memorable event took place at a Pioneer Camp in the early 1990s, when my parents sent me a…
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Chapter 19
The Perfect Dinner
Liver with date confit, Irish stew.
Liver with Onion and Date Confit
This is something that truly inspires me. The whole onion theme is just incredible: I adore French onion soup, and a dish called pissaladière, and have a special fondness for a French confit or confiture d'oignon, or…
Open the recipeIrish Stew
It's been about 15 years since this recipe became a staple in my repertoire of go-to dishes. Considering the number of times I've served it since then, with everyone always asking for seconds, my Irish stew deserves a…
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Chapter 20
French Club Challenges
Galettes des Rois and a tray of mini quiches.
Galettes des Rois
This marks my second culinary escapade during my time with the French club, a local interest group formed of residents from our area. After receiving praise for my bûches de Noël, I was promptly tasked with baking…
Open the recipeMini Quiches
The melodious preludes of Debussy resonate in my ears, complemented by the kind words of members of the local French community who relished my mini quiches. It feels like a grand piano concert, with just a dozen of us…
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Chapter 21
England Calling
Yorkshire puddings, shepherd's pie.
Strawberry Cupcakes
"Let me take you down 'Cause I'm going to strawberry fields Nothing is real And nothing to get hung about Strawberry fields forever" The melody is playing in my headphones, performed by a classical orchestra. The…
Open the recipeBritish Culinary Names of French Origin
Who would have thought that some of the most quintessentially British food names like bacon, toast, custard and stew actually have French origins? Let's take a little linguistic adventure together: Bacon. Bacon is a…
Read the storyYorkshire Puddings
On the list of unmissable experiences in London is visiting a gastropub for a Sunday roast. This long-standing tradition is a heartwarming excuse to gather the family for Sunday lunch. The portions are generous and…
Open the recipePicnic on the Beach: Always with Fish and Chips
We had another wonderful day by the sea with the family, taking deep breaths of the fresh sea air and feeling the sea salt on our skin. It was a lovely day in May, on the English coast just over the channel from France.…
Read the storyTop Five London Restaurants
I'll be honest, our favourite pastime, no matter where we are, is exploring restaurants. I remember a French acquaintance, while keeping tabs on our whereabouts, once exclaimed "Mais, vous êtes toujours au restaurant!"…
Read the storyGarden Risotto
I often envision English villages shrouded in misty clouds, adorned with whimsical, slightly askew stone cottages that transport me to the enchanting ambiance of... rural France. Near Oxford lies a unique place: the…
Open the recipeGrilled Pineapple Burger
My children absolutely adore British burgers, and truth be told, we have become quite the fans ourselves. But let's dive into this somewhat controversial topic from a different perspective. Now, for some reason, I never…
Open the recipeStrangest British Dishes
In British cuisine, the term "pie" isn't always what you might expect, and "pudding" doesn't always mean what you think. Sounds a bit odd, right? Let's unravel this culinary mystery with some intriguing dishes that…
Read the storyShepherd's Pie
You know what a major contrast is between the UK and America? In America, there are just a few pubs, while in the UK, they are scattered across the map like a painted canvas. In Highgate, our small neighbourhood in North…
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