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.
6 thoughts on “Winter Comforts… Les Soldes & Savory Clafoutis”
I love savory clafoutis but have never tried to make any. I have not had one with mushrooms though; I am sure it was delicious based upon your picture and I will have to try it out. I recall I had a wonderful savory “Clafoutis aux Moules” in Sete. I am sure there are other restos near you that probably make them too.
Too true about the Clafoutis aux Moules, Michel – totally forgot about that one and I’m sure I’ve seen it on the menu here somewhere. I think it just seemed so “exotic” at the time… now I think I’d love to try it! Merci for your comment 🙂
I am going to try your clafouti recipes. They sound so yummy. I have always made the fruit clafouti especially Cherry, but this is different for me. Isn’t it nice that the markets are still going even in the chilly weather. You are so lucky. For a foodie like me, Provence is truly a paradise.
Thanks for your comment, Karen. I agree, I’ve always been a fan of the sweet clafouti (thinking about making an apple one this week, so good with that “vanilla” sugar on top)… but the savory ones are a nice change for the winter and really so easy to make! Hope you get a chance to get to Provence soon 🙂
Weren’t the “Soldes” great?! Spent most of last Wednesday going between shops with very large “soldes” signs. What a deal on that coat – well done!
I also love the idea of a savory clafoutis – I’ve only eaten the sweet ones but will be sure to try your recipes, which look and sound delicious.
BTW – it’s very chilly this week in California as well – I’m thinking … Chocolat Chaud …
Hi Marianne, yep, les soldes were fantastic! I feel almost silly about it, but the reductions are really good – I also bought new jeans & a few pairs of pants for €10, wow! Glad you got a chance to enjoy them as well 🙂 The savory clafoutis are surprisingly good… it was a bit “different” to make the change from the sweet ones though! Enjoy that Chocolat Chaud… gives me a few ideas to make one of my own 🙂