Tag Archives: Julia Child

Fromage Blanc with Honey and Raspberries

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Fromage Blanc with Honey and Raspberries

Fromage Blanc with Honey, Raspberries, Vanilla-Bourbon Sugar, and Espresso

This is the last post in my series re-creating Julia Child’s first meal in France. It started off with oysters on the half shell with rye bread and butter, followed by sole meunière (sole filets pan-fried with butter and topped with capers, lemon juice, and parsley). The third course was a light and refreshing salad dressed with a Dijon-mustard vinaigrette. Fromage blanc with honey, raspberries, and espresso concludes the meal (Julia Child had a strong café filter, which is a large cup of American-style coffee, but because I only have a Bialetti espresso maker, I opted for espresso). read more

Julia Child’s First Meal in France – Sole Meunière

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Julia Child’s Sole Meunière

Julia Child’s Sole Meunière

Sole meunière is the second course, and probably the most memorable course, Julia Child had during her first meal in France. This is a classic French dish, where sole, filets or the whole fish, is lightly floured and then pan fried with butter. The sauce is finished with capers, parsley, and fresh lemon juice. It’s very similar to this pan-fried salmon dish I made a couple weeks ago.

Here’s Julia’s description of the sole meunière served to her at Restaurant La Couronne: read more

Julia Child’s First Meal in France – Course #1

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Oysters on the Half Shell Rye Bread Unsalted Butter

Oysters on the Half Shell with Rye Bread and Unsalted Butter

Inspired by reading Julia Child’s memoir, My Life in France, I decided to re-create the first meal she experienced with her husband in France. It was a meal that she fondly remembered: “Our first lunch together in France was absolute perfection. It was the most exciting meal of my life.”[i]

She dined at Restaurant La Couronne, France’s oldest restaurant, which dates back to 1345. The meal started with half a dozen oysters on the half shell served with pain de seigle (rye bread) and unsalted butter. This preparation of oysters was new and intriguing to me. Typically, my husband and I eat Apalachicola Bay oysters on the half shell drizzled with lemon juice and served atop a saltine cracker with cocktail sauce and horseradish. read more