I love reading your Table in France. Thanks for sharing great recipes and a little bit of your life in France. I have French/ Greek heritage so I know how delicious food is important.
Merci, Nora. Greek and French, you definitely know the importance of food! We absolutely love Greek food, though it's unfortunately very difficult to find where we live. That said, come summer, we're always making greek salads. Luckily for us, it's just a short plane ride if we really have a craving :) Thanks for all your support.
Audrey, I love reading A Table in France. Thank you! I’m old enough to still send and receive actual letters and you make it seem like you’re actually sending written letters to friends. I look forward to upgrading to paid in the future. As you said, costs for everything are going up at alarming rates. Thank you for your generosity in sharing your recipes. We enjoy them very much.
Thank you so much Marilyn, glad you're enjoying the style! I really enjoy the way it makes it feel a bit more "authentic" as well. I appreciate the kind words and support. All the best to you :)
Hello Linda. The recipe is actually for paid subscribers to my Substack, but there is an option to “unlock” one recipe for free at the bottom of the Focaccia email. You'll have to sign up for Substack and it'll email you a direct link to access that recipe (free of charge). Hope this works. I'm in Portugal at the moment and don't have access to my laptop, but when I get home I'll try and guide you if you still can't access it. Thank you!
Hello Audrey. I have enjoyed reading your latest newsletter. So interesting to read of French life. Especially good to hear people are still making their own duck products. Good to read about the trains and travel times too. All the best for the year.
Thank you, Margaret! One of the first things Marc ever said to me that he truly enjoyed about France, was that there were still so many bakeries and butcher shops still open, and still operated by young and old. Whereas in Canada it seems these industries are shrinking, as the young generally aren't as interested, and battling v the giant supermarkets makes it difficult to survive. I'm truly glad we've kept traditions alive as much as possible and that the general population actively try to support these industries.
It's such a pleasure reading your March Gazette. My 3 favorite food writers are you, David Lebovitz and Deborah Robertson While I enjoy the recipes, actually, at 81 yo, my cooking has lessened and I read mainly for your lives as expat's living in France.
Thank you so very much, Frances, you have put me among great company! So glad you're enjoying the reads, and hope that even though it may be with less frequency, you still get to enjoy time in the kitchen, when possible. Appreciate having you along this journey :)
My husband & I are Australian, currently living in a small village near St Emilion for 4 months to have a taste of life in the French countryside. It’s a sunny but chilly day here today & we are cooking your Pork in Prunes for dinner tonight.
We are heading to Portugal for a week next month so looking forward to your tips for Lisbon.
Thanks for your wonderful newsletters & recipes. Enjoy your holiday 😊
Hello Helen, and thanks for reaching out. We were close to St Emilion when we tarvelled to Bordeux a while back, and I've heard nothing but amazing things. How are you enjoying it? Is it what you imagined, or a bit different?
Hope you'll enjoy the pork dish, it definitely warms the soul!
We are loving it, so different to our life in Australia. we are living in a tiny village with donkeys in our neighbours yard, a boulangerie & nothing else really.
We are exploring, shopping in the marches & cooking . It is what we hoped for and our French seems adequate enough to get by.
The pork was beautiful, today is poulet basque with pepper we bought from Espelette. Thanks for your inspiration.
I love reading your Table in France. Thanks for sharing great recipes and a little bit of your life in France. I have French/ Greek heritage so I know how delicious food is important.
Merci, Nora. Greek and French, you definitely know the importance of food! We absolutely love Greek food, though it's unfortunately very difficult to find where we live. That said, come summer, we're always making greek salads. Luckily for us, it's just a short plane ride if we really have a craving :) Thanks for all your support.
Je suis heureux que vous aimiez la cuisine grecque!!
Audrey, I love reading A Table in France. Thank you! I’m old enough to still send and receive actual letters and you make it seem like you’re actually sending written letters to friends. I look forward to upgrading to paid in the future. As you said, costs for everything are going up at alarming rates. Thank you for your generosity in sharing your recipes. We enjoy them very much.
Thank you so much Marilyn, glad you're enjoying the style! I really enjoy the way it makes it feel a bit more "authentic" as well. I appreciate the kind words and support. All the best to you :)
No matter where I look on your email, I can’t find the FREE recipe for No-Knead Overnight Focaccia. You say you’re sharing it, but it’s not there.
Hello Linda. The recipe is actually for paid subscribers to my Substack, but there is an option to “unlock” one recipe for free at the bottom of the Focaccia email. You'll have to sign up for Substack and it'll email you a direct link to access that recipe (free of charge). Hope this works. I'm in Portugal at the moment and don't have access to my laptop, but when I get home I'll try and guide you if you still can't access it. Thank you!
Hello Audrey. I have enjoyed reading your latest newsletter. So interesting to read of French life. Especially good to hear people are still making their own duck products. Good to read about the trains and travel times too. All the best for the year.
Thank you, Margaret! One of the first things Marc ever said to me that he truly enjoyed about France, was that there were still so many bakeries and butcher shops still open, and still operated by young and old. Whereas in Canada it seems these industries are shrinking, as the young generally aren't as interested, and battling v the giant supermarkets makes it difficult to survive. I'm truly glad we've kept traditions alive as much as possible and that the general population actively try to support these industries.
It's such a pleasure reading your March Gazette. My 3 favorite food writers are you, David Lebovitz and Deborah Robertson While I enjoy the recipes, actually, at 81 yo, my cooking has lessened and I read mainly for your lives as expat's living in France.
Thank you!
Thank you so very much, Frances, you have put me among great company! So glad you're enjoying the reads, and hope that even though it may be with less frequency, you still get to enjoy time in the kitchen, when possible. Appreciate having you along this journey :)
Hi Audrey, I also love reading A Table in France.
My husband & I are Australian, currently living in a small village near St Emilion for 4 months to have a taste of life in the French countryside. It’s a sunny but chilly day here today & we are cooking your Pork in Prunes for dinner tonight.
We are heading to Portugal for a week next month so looking forward to your tips for Lisbon.
Thanks for your wonderful newsletters & recipes. Enjoy your holiday 😊
Hello Helen, and thanks for reaching out. We were close to St Emilion when we tarvelled to Bordeux a while back, and I've heard nothing but amazing things. How are you enjoying it? Is it what you imagined, or a bit different?
Hope you'll enjoy the pork dish, it definitely warms the soul!
We are loving it, so different to our life in Australia. we are living in a tiny village with donkeys in our neighbours yard, a boulangerie & nothing else really.
We are exploring, shopping in the marches & cooking . It is what we hoped for and our French seems adequate enough to get by.
The pork was beautiful, today is poulet basque with pepper we bought from Espelette. Thanks for your inspiration.