Pablo’s new menu

If I am to make this little piece of web my home, I really owe it to be completely myself. And the bottom line is that I have been struggling the past couple of weeks. Struggling to find time, to get organized, to write, cook, photograph, work, take care of baby and the millions of other things I feel I should be doing. I know shoulds are never useful to anyone. But my brain sure has a daunting list of shoulds for me these days. I should have posted this weekly menu yesterday. I should have published more posts to the blog last week, I should stop comparing myself to other people who seem to accomplish so much more than I do…

So, enough with the shoulds, no time like the present. I am writing this afternoon, and that’s that.

Wisdom tells me to start thinking about what I am grateful for, when the shoulds start flooding my life.

And I am immensely grateful for my son, whose existence prompted me to create this blog, and who holds a fork with such happy gusto and stares at photos of cheese with such delectation that I can do nothing else but smile at life… and keep going.

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: Petit Basque (sheep’s milk), St Agur blue cheese, Goat brie (and Babybel when we eat on the road)

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, sheep’s milk, goat’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: Watermelon Gazpacho from Cannelle & Vanille

Main course: Marinated sardines and confit onions tartine from C’est moi qui l’ai fait blog

Goûter (4pm snack) – Kiwi


Appetizer / Finger Foods: Green lentil salad*

Main course: Grilled whole Turbot fish



Appetizer / Finger Foods: Cauliflower salad

Main course: Beef patties with simple ratatouille

Goûter – Watermelon


Appetizer / Finger Foods: Shrimp

Main course: Fennel & shallot soup inspired from this soup on Cannelle & Vanille



Appetizer / Finger Foods: Cucumber in yogurt tarragon sauce

Main course: Ham, kale & potato puree

Goûter – Pear


Appetizer / Finger Foods: Green beans and potato salad

Main course: Pan-fried veal liver with quinoa



Appetizer / Finger Foods: Avocado

Main course: Shallot tatin*

Goûter – Passion fruit cream pots


Appetizer / Finger Foods: Endive and hearts of palm salad

Main course: Tuna, pasta, butternut squash and pea casserole*



Appetizer / Finger Foods: Authentic Greek salad

Main course: Broccoli Chicken Tart*

Goûter – Rice pudding with fruit*


Appetizer / Finger Foods: Mixed veggies (whatever we have left!) quinoa salad

Main course: Tofu, celery root puree



Appetizer / Finger Foods: Leek whites with vinaigrette

Main course: Tomatoes stuffed with sardines*

Goûter – Apple & pear compote


Appetizer / Finger Foods: Hearts of palm, corn & tomato salad

Main course: Grilled lamb chops with flageolets beans



Goûter – Grapes


Appetizer / Finger Foods: Vegetable noodles

Main course: Cream of chicken and watercress soup*

4 thoughts on “Pablo’s new menu

  1. I LOVE how you've captured Pablo's wonderful desire for the cheese! You're definitely being successful in bringing up a foodie.

  2. Last week I was so swamped with moving back to london, and hosting a supperclub right after, and didn't have time to blog at all and felt so guilty for not. and then I thought about it and realised how silly i was because my blog started because of my passion for food and cooking and to get stressed out and unhappy over it means that it's not right. so chill, and know that you;ve done brilliantly so far, and that pablo's really lucky to have you as his mum (: x

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