A Light Supper “au Balcon” in Paris

Supper food on the rue Cler balconyOn a warm, balmy Parisian night earlier this week, my husband and I decided to eat al fresco, so we set a small table on the apartment’s narrow balcony. Since we had enjoyed a robust lunch earlier, we wanted a light supper and found inspiration from the vegetables and fruits displayed in the local markets of our neighborhood.

I bought large Brittany artichokes (they measure close to 5 inches across!), bunches of fresh mint and chives, plus a couple of Cavaillon melons (those extra sweet little cantaloupes from Provence). I also picked up juicy apricots and cherries as well as figs.

At home I turned to some favorite recipes to prepare my cache. The artichokes were cooked in a big pot of boiling water and served with melted butter scented with lemon, mint, and chives. Some readers might remember this dish from one of my blogs of several years ago when I used the artichokes as a first course. This time they became the main course. You’ll find the recipe here. As a side, I made Melon with Pernod and Mint, a starter that has been in my repertoire more than 20 years. I tweaked the directions slightly and offered the chilled cantaloupe slices as a fruit salad rather than an appetizer. You’ll find that recipe below.

Glasses of rosé, a crusty baguette, some sliced saucissons (sausages), plus Roquefort and an aged chèvre paired with apricots, cherries, and figs completed our “dîner au balcon!”


Gorgeous Artichokes in the Markets of Paris!

Artichokes Marche Bio Paris  1 2746x1958The first thing I do when I arrive in the City of Light is to get out my rolling cart and head for the organic farmers’ market called Le Marché Bio. We had barely unpacked our bags when we headed to it a couple of Sundays ago. There in all their glory were the jewels of the farmers’ hard work—gorgeous little peas, strawberries that were red all the way through and decadently juicy, cherries so sweet they needed no embellishing, countless bouquets of fresh herbs, and stately artichokes—just possibly my favorite late spring vegetable!

Artichokes in France usually appear in two varieties: the small to medium ones are tinged with purple and call artichauts violets and the others, the incredibly large variety, are artichauts de Bretagne (from Brittany). I couldn’t resist and popped four of the latter in my bag to serve at a small dinner the next night.

Artichokes with Lemon Mint Butter 1 Paris 3648x2736

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