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Leda Billock

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Aug 3, 2024, 1:18:10 AM8/3/24

to lintorsdunsmark

oh, yes, french people DO get fat, and they DO eat butter with their bread. Actually, butter with bread is really common, especially for breakfast, but in brittany butter is simply everywhere, anytime :)

That is seriously a Bche de Nol to swoon over. A hell of a lot of work, but it looks like it was worth every bite!
The image of Romain explaining the mushrooms to the table is one that will keep me giggling for a long time. Classic.

I leave Austin to go home to Baton Rouge every Christmas, and oysters are quickly becoming a Christmas tradition for me too, as they are plentiful in Louisiana restaurants but not in Texas. Now I feel connected to a wider world tradition.

My husband and have been recently introduced to you and your blog through an international food documentary a few months ago. We have enjoyed your stories and adventures, plus, the recipes and recommended restaurants, etc., in SF, NY and Paris. All three are places we frequent a lot each year. Your leg work in searching out new places that are unique and that produce great food has been so helpful. Thank you! Our traditional Christmas eve dinner is similar in some ways to your Parisian one. We make lobster bisque beginning with boiling down the shells,etc., after removing the meat. We have tried out several recipes and the one we have made for the last five years is the best. The brandy added does not hurt! We make homemade crunchy multigrain bread, tomato soup (with some of us mixing the bisque with some tomato,) and ham roll-ups which are slices of smoked ham filled with a rice mixture of jalapenos and jack cheese, Clementines, green salad and vinaigrette and buche de noel with snowballs (vanilla ice cream rolled in fresh coconut), finish the meal. Champagne and coffee are served. We live on the Central Coast of California. Having seafood for dinner is a frequent occurance and a natural for us on Christmas Eve.
Wishing you and healthy, joyful, peaceful, adventuresome 2009 and much success in ferreting out those food gems. Kathleen and Don

Hi Cara: I do make parchment paper cones, but the quantity of meringue, and the large opening of the tip required, makes using a pastry bag for these mushrooms a whole lot easier. (Especially since I had too many egg whites and made 4 sheet pans of them!) -dl