Menu: France

The look on Ava’s face says it all – a child is never too young to help… to play in the kitchen… to experience the magic of food. Dear readers, thank you for reading.  You came, you voted, and now… without further ado, I present your French menu, sampler style. Thank you for making my belly happy and taking me on a journey back to Paris. Yesterday I laughed and cried. Looking forward to the rest of the week.

Teardrop Onion Soup (French Onion Soup) [Recipe]
This classic Parisian soup is made with little more than wine, water, and onions. We took our cue from Paris’ own Cordon Bleu and left out the beef stock. Instead, a little flour and butter gets mixed in for richness and texture. Fresh thyme adds depth, while a crusty crouton covered with a thin coating of gruyère makes everyone happy.

Ratatouille [Recipe]
Provençal vegetable stew made with eggplant, zucchini, sweet bell peppers, onions, tomatoes, and a healthy dose of olive oil. Enjoy it hot or cold.

Artisan French Bread [Recipe]
Get drunk on French bread in your own home. It’s easy. Just be sure to start three days ahead of time. And be sure to hold the butter. This artisan bread contains only flour, salt, yeast, and water.

Triple Pots de Crème (Chocolate, Espresso & Vanilla) [Recipe]
Unlike rich, heavy Pots de crème you might find in America, a true French recipe is delicate, rather like a custard. Ours brags three flavors – espresso, chocolate, and vanilla. This fun assortment is great for dinner parties.

Bonus: Grapefruit & Ginger Tart [Recipe]
A French inspired tart made with grapefruit curd and gingersnap crust. Traditional tarts would include lemon or orange flavorings.

*All recipes and the meal review will be posted by Monday morning*


  1. Sandra says

    This sounds really yummy — I eagerly await your soup recipe as I love onion soup.

  2. Hmm, interesting take on the French Onion Soup. I’m actually making it this week, and I’ve combined a bunch of different FOS recipes to create what I think is my favorite. I use a Le Creuset Dutch Oven to do all the caramelizing of the onions, I use the fresh thyme because it adds SO much flavor, I do add beef stock, and I make my croutons a la Paula Deen. I slice a French baguette (we have an amazing grocery store that has the closest to France bread you can find), I butter both sides, and I fry them on a pan. Then I add to the FOS bowls (two Le Creuset bowls with the cute handles), cover in Gruyere and broil. The crunch it makes when you eat it with the soup is just the best.

    I have never been able to bake bread. I tried once, and it was a disaster. My parents had a bread maker, but it just isn’t the same as beautiful crusty batards and baguettes. I am going to try to make this, but if I fail yet again, I’ll head to the grocery store and shell out a pretty penny for great bread.

    • Sasha Martin says

      Your soup sounds lovely! Start the bread in the next day or two and then you can eat it with a piping hot bowl of soup. And I chuckled when I read that Paula Deen uses butter on the bread – classic 😉

    • Sasha Martin says

      I didn’t even think about this – you’re right. I’m amazed everyone voted that way, but glad because it was such a great meal 🙂

  3. Carrie says

    The tart sounds lovely! I’m glad you’re making a french onion soup without beef stock. My husband doesn’t do beef and would love this version. Perfect!

    • Sasha Martin says

      Oh good! I really didn’t miss the beef stock, to be honest. If the onions are deeply caramelized, that’s all the flavor you need!

  4. Wow! You are making a truly French vegetarian menu!! To me, when I think about French cooking, it is always meat, meat and then some meat, possibly some exotic cut or animal. Have you seen the movie ‘Babette’s feast’? I did when I was very young and it conditioned me to think that French cooking is all about plucking quails and boiling sinful turtles.

    • Sasha Martin says

      That movie was so fascinating. I often wonder what meal I would make if I happened upon that kind of money. Not nearly as epic, for sure!

    • Sasha Martin says

      Thanks Katie – she’s really getting into cooking and gardening. Just earlier today we were out there digging and moving plants.. .it’s funny how much they pick up at such a young age.

  5. Beef stock in a soupe à l’oignon ? NOOOOOOOO.
    I have childhood memories of big family parties where a lot of people had had a few too many and made onion soup to digest all that alcohol faster. (or whatever for). I had never seen any beef stock in sight. But I remember the soup, and its brown golden colour.

  6. elisa waller says

    Yay!..Im a little sad 😉 about the “NO” chocolate moose..but I am sure that is something we can make togehter when I come visit again..I am very excited for your menu..have fun!!!

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