Margaux returned to France after a long absence. This is her ‘recipe for homecoming in three escargots’.
Author Archives: Margaux Vialleron
On Making Pasta When I cannot go Dancing by Margaux
Margaux writes about two things she loves – dancing and making pasta – and how they become one hopeful act when paired together.
‘Punch the dough down and let it rise’: a bread update by Margaux
a new bread routine to break rules
Stamped Melons: a carte postale from Cannes by Margaux
Melons Charentais are in season again and Margaux remembers summertime lunches with her grandmother.
Tarte aux pommes: a pastry to unfold time by Margaux
Margaux’s recipe for a tarte aux pommes, created between passing and retuning times.
Sortir des sentiers battus: on foraging and cooking mushroom ragù by Margaux
A walk down memory lane, from the French suburban hypermarchés to foraging
Ratatouille, on memory and remaking by Margaux
a celebration of slow-cooking vegetables, ratatouille and cooking in both past and present tenses.
Le Pain de Margaux
Pain in English means bread in French