Bonjour dear readers. It’s chills-ville in the South of France, and I found myself chasing the winter blues away at les soldes (the sales!) for the better part of last week. And well, let’s just say I’m a convert. Big time. Even though I had to brave a few well-placed elbow nudges and many more women who seemed to stare right through me as they pursued a rack of sweaters just over my shoulder (grazing said shoulder, back, behind, etc. in a chorus of pardon’s & excusez-moi’s) ….
I, chèrs amis, found an overcoat (camel colored, double-breasted) for €5.00. FIVE euros, and I swear it’s super nice. Even the saleslady was impressed. Actually, we giggled like schoolgirls, about as cool as French-saleslady bonding can get.
Anyhoo, back to my other weekly winter comfort: French food. Leave it to the French to come up with a savory treat with a totally off-the-wall name: the clafoutis. I’m not sure how much I really like these flan-like sweet & savory cakes or if I just like the chance to say their name.
And what’s the coolest thing about the clafoutis is that you can whip one up using almost anything. I’ve yet to see a foie gras version mind you, but I’m not unconvinced it exists.
Until this Sunday, I’d been seduced by the sweet clafoutis: fresh cherry (merci belle mere), apricot, and apple. But seeing how it’s winter, and I had recently purchased a winter “specials” recipe book –which basically consists of 3 food groups: cheese, potatoes, & fondue – we decided it was time to take the savory clafoutis by storm. Enter cheese, mushrooms, cream, and just a hint of nutmeg. Winter, hear us roar.
After a round at yesterday’s market for mushrooms and tome de Bauges cheese, the rest was literally a piece of cake. Check out the recipes below to make your own savory clafoutis that are perfect for a wintery afternoon and pair quite well with many a wine. We tried a crisp Pouilly Fuisse, très très bon indeed.