Raclette Night

IMG_4933Our beautiful friend Amelie invited us to a Raclette Night last week! For those of you sadly not in the know, raclette is a French (or Swiss, depending on whom you ask) cheese dish in which a table-top grill is used to heat individual-sized cheese pans that are then poured onto bread, potatoes, and meat.

Dinner consisting of mainly cheese?



Um, yes please. (Or, my French excuse: “Oui, oui, c’est vendredi!”)

Amelie extraordinaire!

Amelie extraordinaire!

Just upon entering Amelie’s home the wafting scent of fromage came adrift down the hallway, which might sound unappetizing but was in fact so enticing it acted as a homing beacon.IMG_4946 IMG_4951 IMG_4957

Untraditional as it may be, I wonder if pouring raclette over vegetables could also be fair game. If I get the green light, next time I might show up with a basket full of CSA broccoli or brussels sprouts and get crazy.

These two.

These two.


After the dairy-palooza, as if a mountain of cheese and starch wasn’t enough of a perfect meal, Amelie made an exquisite tart tartine for dessert.IMG_5004 IMG_5006 IMG_5011All in all a perfect evening full of food, drink, and cheer. Oh, and also cheese. Really stellar, stinky cheese.

Montpellier Farmers Market

IMG_2200The local food movement in Vermont is impressively (almost oppressively) high-functioning. It is greatly inspirational and makes me really bitter with New York for not catching up… But we’ll get there. On a breezy Saturday morning Chelsea brought us to the Montpellier Farmers Market where we perused piles and piles of beautiful vegetables grown from Chelsea and Nate’s cohorts and neighbors.

IMG_0668 IMG_0664IMG_0673 IMG_0674 Additionally, there were buttery cheeses to try, sheepskins to rub ones face into, pierogi to nibble upon, and a dynamite green tea milkshake made with rice milk and Vermont maple syrup.IMG_0679 IMG_0682 IMG_0689

As well as the spectacular (and multitudinous) farmers markets, Chelsea and Nate also brought us to market-markets dedicated exclusively to local – often organic – produce, some beautiful local bakeries full of scrumptious treats, and inundated us with local beer and cheese – and not just Cabot (!), although Cabot definitely held its own.

Way to be awesome, Vermont.

**And come on, NYC. We got this.**


Paris in the (rather chilly) Springtime


Six months of French lessons in preparation for our trip did nothing for me.

Well, not exactly nothing: I learned how to order a meal. And thus, I ordered many.

The first and most important thing upon exiting the Chunnel, and at the start of each day thereafter, was to find pastry. We lingered outside (and inside) patisseries wasting hours of our trip, sniffing the air like German Shepherds at the airport. I confess that we have almost no pictures of pastries, because they were gone before the camera could make it out of the bag. But we ate ample amounts of: croissants, croissants aux amandes, beignets, éclairs, something called an etoil… pretty much anything made with butter and sugar.

Oh, and cheese.


IMG_4993So much cheese.

My stomach has never had it so rough. And so happy.

There were some tricky scenarios à Paris. As I suggested in the London Called post, Evan gave up vegetarianism for our trip so he could get the full range of European cuisine. I was never one to believe that the French are rude – and I still don’t. But if anything incurs the wrath of a Francophone, it is most certainly asking – in broken French, no less – if there’s anything on the menu without meat, or if something can be served “Sans viande, s’il vous plaît?” It was humbling.

Evan enjoyed some stunning meals of pretty much any animal he could get his hands on. Take this steak tartare from Bistrot Victoires with absolutely the best french fries that have ever graced my mouth’s vicinity.



I ate the closest I could come to a vegetarian meal at Bistrot Victoires: pasta “sans jambon.” This quickly became a recurring theme: pasta and salads. Finding authentically French food that is also vegetarian was not an easy feat. Mostly it was bread and cheese and pastry – not that I’m complaining, of course. But while restaurant fare is carne-copious, it was clear that vegetables are a consistent part of the French diet (as is moderation – oops).

While we mostly ate out, we did have access to a kitchen and were able to utilize the amazing street markets for a couple of home-cooked meals. Our trip overlapped pleasantly with asparagus season, and the scene below could be seen on almost every corner. (Check out the teenie-weenie ones!)

IMG_4994The local restaurants were really consistent in offering seasonal ingredients, and everywhere we went was offering asparagus in some form or another. Below is ricotta with asparagus and cherry tomatoes, and two surprise gazpachos (identities of which are still ambiguous).


At-home eating in France, from what we could gather, is also predominantly seasonal vegetables, and meat and starches tended to be a side note. We, of course, ate mostly out so didn’t get too much exposure to the homebody. So as a vegetarian who avoids dairy in her daily life, it was as much of an adventure in cuisine for me as it was for Evan stuffing his face with raw cow.


IMG_5000And I would be remiss if I neglected to mention desserts. Our favorite thing to do after a meal was to order the café gourmand, which is positively the best plan ever. Three to four mignardises (sample-size desserts) and an espresso. I mean, really? France, you are so much better than everyone.

IMG_5192Oh, and um profiteroles… obviously…

941787_10101506488461850_523330829_nParis, as always, you are magical and full of fantasy and romance. See you again soon.