Pablo’s menu this week (15 months)

I find myself going back and forth between different modes. Sometimes, I’m in cerebral mode: I want to introspect and analyze and write about it. Sometimes, I’m in experiential mode. I just want to be. Be in the moment. I suppose this is why I love the combination of writing and photography. Writing is cerebral, photography is experiential. You capture the moment (or you try to), and then you figure out its meaning (or you try to). The past week in our life feels more experiential than cerebral, so I find the best way to convey it, is with images, and few words… Hence:

Summer + milk teeth: tomato teeth / Chive flowers tempura
Carottes rapées. Grated heirloom carrots. Memories of French school lunches.
Braised endives + ham & béchamel: Mother. Childhood.
Remnants of the homemade ravioli experiment… A few more tries before I get it right
Blue beans + boiling water: green beans
Homemade bread + goat cheese: Frenchness
Fresh figs + a day with friends: Fig goat cheese clafouti

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Goat gouda, truffle Italian cheese, Manchego.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk (lavender plain this week!), sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).



Appetizer / Finger Foods: Blue beans, tomato and feta salad

Main course: Veal, green beans, garlic and parsley puree

Goûter (4pm snack) – Watermelon


Appetizer / Finger Foods: Leek’s white in vinaigrette, broccoli florets

Main course: Velvet chicken and snap peas from Mummy I can cook! blog, making that again because it was that good.



Appetizer / Finger Foods: Avocado & tomato salad

Main course: Turkey, zucchini and black beans puree

Goûter – Peaches (our nice friend Sam at the peach stand always cuts one up for Pablo 🙂


Appetizer / Finger Foods: Crème de crudités (with fresh produce from the market)

Main course: Pork belly with roasted apples*



Appetizer / Finger Foods: Grated heirloom carrots, classic French-Style recipe on Karen Le Billon’s blog

Main course: Tofu & vegetable brunoise (leeks, turnip, carrot) puree*

Goûter – Lavender rice pudding* with cherries


Appetizer / Finger Foods: Green & yellow tomato with hearts of palm

Main course: Pan-fried Dover sole filets with micro amaranth puree*



Appetizer / Finger Foods: Trying the Chilled pea soup with lemon and tarragon from Tastefood blog

Main course: Lamb ratatouille*

Goûter – Nectarine


Appetizer / Finger Foods: Peas and feta fritter*

Main course: Sardines & eggplant brandade



Appetizer / Finger Foods: Cucumber in tarragon yogurt sauce

Main course: Beef patty with creamed cauliflower

Goûter – Apple compote


Appetizer / Finger Foods: Mint & zucchini terrine*

Main course: Salmon & kale puree



Appetizer / Finger Foods: Avocado & tomato

Main course: Probably out and about, eating out that day… we’ll see what we find! 🙂

Goûter – Cherries


Appetizer / Finger Foods: Broccoli florets & hearts of palm

Main course: Braised lentils, a recipe kindly shared by Jacqueline from Tinned Tomatoes



Appetizer / Finger Foods: Trying the watermelon, tomato and almond gazpacho from Cannelle & Vanille

Main course: Soft boiled egg, baby bok choy puree

Goûter – Apple-fig compote


Appetizer / Finger Foods: Artichoke with vinaigrette

Main course: Roasted guinea fowl, my mother’s recipe!*

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