The blog is managed by Molly. She is a formal personal chef trained in French pastry. She shares different types of recipes like veggie-forward, and seasonal recipes with a little French kiss.
Molly is a lifelong Francophile with a passion for cooking. She is a formal personal chef trained in French pastry. Here, her readers will find veggie-forward recipes that will make them look forward to each new season of the year.
In France, eating seasonally is a way of life. French markets and even grocery store chains sell almost exclusively in-season produce. While living in Paris for 3 years, she frequented French markets and cheese shops and enjoyed regular apero hours at the cafe down the street. She took classes at Le Cordon Bleu and with the incomparable Kate Hill in Gascony. Molly was constantly inspired by the French respect for ingredients and pride in their regional specialties.
Molly is here to tell her readers that eating seasonally is the most delicious way to eat as well. And here's a secret of French cuisine: because in-season ingredients are so very delicious, they need very little to turn them into a fantastic meal. Yes, there is formal French technique, but there are also many less complicated dishes that let their ingredients shine. This is the mindset with which she approaches every recipe. In addition, Molly earned her pastry chef certificate from the dearly departed Tante Marie’s Cooking School in San Francisco, so her readers will see some French baking techniques in her recipes.