Read The Little Paris Kitchen Online
Authors: Rachel Khoo
The Little Paris Kitchen (35 page)
Tartare de maquereau avec un condiment rhubarbe et concombre
Tartlets au pamplemousse et poivre meringuées
Tartlets aux framboises et amandes
tarts
anchovy, onion, and black olive tart
grapefruit and pepper meringue tartlets
onion and crème fraîche tart
three-colored “shepherd's pie”
tomatoes
Champagne sabayon with strawberries and cherry tomatoes
trifle
trout in a parcel with lemon, fennel, and crème fraîche
truffles
Truite en papillote avec fenouil, citron et crème fraîche
V
Vacherin “hot dog” avec rhubarbe au romarin
vanilla
cherry tomato and vanilla compote
vanilla cream with caramel sauce
veal
venison
leeks in vinaigrette with a poached egg and Bayonne ham
Puy lentil salad with goat's cheese, beets, and a dill vinaigrette
walnuts
goat's cheese, fig, and walnut open sandwich topping
warm potato and apple salad with blood-sausage crumbs
watermelon and cucumber
brunoise
wine
Burgundy beef with baguette dumplings
chicken and mushrooms in a white wine sauce
fresh cheese with shallots and red wine
poached eggs in a red wine sauce
winter salad with a goat's cheese mousse
wraps
This book would have never happened if my editor, Lindsey Evans, hadn't responded to my “cold-call” e-mail and given thirty minutes of her time for me to pitch my “Little Paris Kitchen” cookbook idea (a special thank you to Sarah Canet at Spoon PR for giving me her e-mail address). Lindsey, thanks for taking a chance on me and supporting me in writing my French classics.
Thanks also toâ
John Hamilton: your enthusiasm and vision have made this book something special.
David Loftus: for being as excited as me about doing this book and of course for making the food (and me) look stunning.
The Penguin team:
merci à tous
for your devotion and eagerness to make this book a success.
Elodie Rambaud: your “cute” touches have made this book beautiful.
Frankie Unsworth: you're the best culinary assistant in the world and the best foodie partner in crime, too!
Lizzy Kremer and the team at David Higham: thanks for always being on call.
Un grand merci
to all of my guests who came for lunch at La petite cuisine à Paris. And to all of those who tried to come, I wish I could have had you all over for lunch.
Lana and Misha Citron: without you guys, I would have never made it onto the Eurostar with all my luggage when I moved to Paris. Lana, your encouragement and faith in me has helped me enormously over the years.
Benjamin Rurka: thanks for always believing that I'll make it.
Kami, Loïs, Claire et Bertrand Soleil:
merci mille fois
for making me feel at home and showing me the Parisian way of life when I first moved here.
Andrea Wainer:
merci
for giving me my first culinary job in Paris and opening up a whole world of new opportunities.
My friends (or rather, my recipe guinea pigs!): thanks for being up for eating my experiments (even if they weren't always that delicious).
Many thanks to Astier de Villatte (
www.astierdevillatte.com
) and to Le Creuset (
www.lecreuset.fr
) for lovely props.
And finally, my family, who have been there through thick and thin. Without your love and support, I wouldn't be where I am now.
Rachel Khoo
is a London fashion publicist turned Paris-based food creative. She came to France for
pâtisserie
and, after earning her degree at Le Cordon Bleu, started baking sweet treats for the culinary bookstore and tea salon La Cocotte.
She now travels the world working on a variety of projects, holding workshops and cooking for everything from huge client events to more intimate pop-up restaurants.