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Camille’s French Picnic Menu

French Picnic Menu

French Picnic Menu

Camille of Style Notes proposed a delicious, light picnic menu that would be perfect to rest on a park or if you are going on a bike ride. It is very French with a sophisticated cheese platter and tartines (open-faced sandwiches with a fancy spread).

rosemary roasted almonds and open-faced curried chicken sandwich

You can never go wrong with Brie with almonds and honey. I would add rosemary roasted almonds for snacks. I eat a small batch of almonds everyday. I love their taste and heath benefits. Almonds provide a good source of vitamin E (antioxidant), potassium and zinc. Researches have shown that nuts can help lower your “bad” cholesterol level.

You will probably want to follow Camille’s blog. I added her to my Daily Fab Reads.

+ Get the recipes on Style Notes


Goat Cheese Warmer and French Country Table Linens

french country table linens and cheese warmer at arthur quentin

Arthur Quentin is a must-shop place in Montreal for anyone who likes to cook or to entertain. You shop there when you are looking for quality and European imported tableware. No need to say that I like this shop a lot.

Their new collection for autumn includes this warmer dish to make chèvre chaud (warm goat cheese). It is a good idea to stock a couple for Christmas or as an hostess gift since you will impress with this $20 gift. They also carry a version for brie or camembert cheese.

Table linens at Arthur Quentin are awesome. They carry 100% linen tablecloths and napkins. Made in Belgium, I like the yellow and white Clément collection (starts at $280 CAD). A cheaper option for casual entertaining or for your everyday usage is the French Country Tête à tête and its matching napkins ($44.50 and $17.50).

+ Arthur Quentin – site only in French


Simplest Way to Serve Burrata Cheese

my interpretation of the classic way to eat burrata cheese

Last weekend, my husband bought a pouch of imported Burrata cheese. The real Burrata comes from Italy and naturally, they are the best. To tell you the truth, Burrata tastes even better in Italy since the fresher the Burrata, the best it tastes. You must know that it is a cheese that you must eat quickly. After two weeks, it will be too hard.

burrata cheese pouch :: open in half and plated

I read on CurdNerds that Burrata is essentially unspun mozzarella curds mixed with fresh cream (“burro” is Italian for butter) stuffed into sheets of pulled mozzarella. This little pouch is then wrapped in Asphodelus ramosus leaves, an herb with leaves similar to leeks.

I improvised how to serve it based on a list of ingredients provided by my friend Nathalie Rivard. It is really simple but so so delicious. Remember this if you have friends over that you wish to spoil. The good Burrata is expensive; it costs about $30 a ball in Montreal. It is so good that 4 people, 6 at the maximum, will eat this as an appetizer. Naturally, you could add a big antipasto plate to feed a group of 8 or 10 persons.

Recipe of Burrato with vine tomatoes, olive oil, old balsamic vinegar and basil

In my Sophie Conran’s roasting dish (I like her dinnerware so much), I throw

  • 6-7 small vine tomatoes, cut in 4
  • 2 Kumato tomatoes, cut in 8

It is time to use your good stuff. I drizzled old balsamic vinegar and olive oil. I spread my basil cut in chiffonade (7-8 leaves).

Then, we put half the Burrata on this mixture. We spread a thick layer on country bread slices. Pair it with a red wine for a divine appetizer.

My recipe has a rustic look. If you need an elegant presentation, have a look at how Stuart Spivack plated his home made mozzarella burrata salad.

+ photo: pouch of Burrata by CurdNerds
+ photo: half Burrata on wood tray by John Kenney for Montreal Gazette seen on the blog of Macchi Inc.
+ photo: stu_spivack on Flickr


A stylish potato, apple and camembert entree cooked by La Tartine Gourmande

potato, apple, camembert timbale by la tartine gourmande

With the week-end at the corner, it is the perfect time to introduce this delicious entrée prepared with seasonal products.

This recipe looks really appetizing. Be warned, you will be inclined to find excuses to prepare the Potato, Apple, and Camembert timbales. For a start, everybody knows that it is best to cook a recipe at least once before serving it at any event.

If you are a fan of the popular blog La Tartine Gourmande, you probably recognized the work of food stylist and photographer Beatrice Peltre. Bea made these Potato, Apple, and Camembert timbales for The Boston Globe.

What do you need?

You need one ramekin per person, a mandoline and parchment paper to prepare this entree.

The ingredients are easy to find. You need Yukon Gold or Yellow Finn potatoes, a red cooking apple, a piece of Camembert cheese, some butter, all spice, fresh oregano, salt and pepper. Do not forget a pack of fresh herbs in bloom for plating.

For the instructions, read the Boston Globe article. Enjoy!

Recipe: Potato, apple, and camembert timbales published on The Boston Globe
Photo credit: La Tartine Gourmande – all rights reserved by Beatrice Peltre