AN APPETITE FOR PARIS
Julia's Leeks Mimosa
An Appetite for Paris
“There would come a time when, if I had compared my life to a cake, the sojourns in Paris would have presented the chocolate filling. The intervening layers were plain sponge.”
In his nostalgic review of his Rabelaisian initiation into life’s finer pleasures, Liebling celebrates the richness and variety of French food, fondly recalling great meals and memorable wines. He writes with awe and a touch of envy of his friend and mentor Yves Mirande, “one of the last great gastronomes of France,” who would dispatch a lunch of “raw Bayonne ham and fresh figs, a hot sausage in crust, spindles of filleted pike in a rich rose sauce Nantua, a leg of lamb larded with anchovies, artichokes on a pedestal of foie gras, and four or five kinds of cheese, with a good bottle of Bordeaux and one of Champagne”—all before beginning to contemplate dinner.
Julia's Leeks Mimosa
The new season for leeks is coming in, with tender allums slim or fat to choose from. Leeks Mimosa is a classic French bistro starter which I’ve twitched a bit for Now, adding breadcrumbs fried in butter and blending them with finely minced parsley to give what I think is a valuable crunch that isn’t grit. If you’re not a fan of leeks, try this approach with asparagus, broccolini or tenderstem broccoli.
The Corsican Cruise–Calvi
Join me July 25-Aug 1
and experience the “Grand tour de Corse” with our Corsica cruise. From Nice to Ajaccio, embark on an 8-day Corsican round-trip and discover the treasures of theIsle of Beauty on our small sea cruise ship.
This morning, we offer two excursions:
- CLASSIC: A tour of Calvi and its citadel. You’ll discover its large marina and immense bay surrounded by unique landscapes and often snow-capped mountains. We’ll then head towards Notre Dame de la Serra to get a magnificent view of the gulf. Our tour will continue at the citadel. The symbol of the town of Calvi, it was built during the Genoese occupation.
OR
Discover the old villages in the Balagne Region. These are the fertile hills of the island—commonly referred to as the Corsican gardens—where more than thirty villages are perched on cliffs or hidden in narrow valleys.
- DISCOVERY: Kick back at Bodri or Ghjunchitu beach. These sublime beaches are both heaven on earth nestled between the azure sea and the wild maquis. Enjoy a moment of real fun and relaxation, either by catching some rays or exploring the tide pools in the coves.
We’ll then spend the afternoon crossing the Mediterranean to Nice. Join us for a lecture in the lounge: How Corsica Became Part of France. As we bid goodbye to Corsica, join us on the Sun Deck for a cocktail and take in one last glimpse of the beauty of the island. Tonight is our festive gala evening.
Book with me by entering the promotional code “TERRANCE” at checkout for online bookings or ask for it if calling our US reservations. This is only valid on bookings through the US office or website, and it is not combinable with any other offers.
Have Mug, Will Travel
Available at TERRANCE'S PARIS BOUTIQUE
Coming in tomorrow's newsletter
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Mes ami(e)s
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Your newsletter and website are must reads!
Kelle Ruden, Westport, CT
Cher ami,
I continue to admire your productivity and amazing range of interests. I am at work on the new book (a biography of my mother) yes, at 91 it’s the triumph of optimism over statistics, but never mind.
Keep on with the good work, from signing to books.
With admiration,
Michael (Korda)
I’ve enjoy your newsletters. We were in France twice this past year. First in the Dordogne and Paris in April and then again in Paris and Provence in October. If it were up to me, I would be there a couple of times a year.
Thanks so much for your newsletters. Especially love Martin Walker’s Bruno books and have been intrigued by your visits to his region of France.
Live in Louisville Kentucky. Have mention your newsletter to several people in Louisville. I used to go to Paris at least once a year for several years until Covid. Restarted last year love your restaurant recommendations. Have a wonderful day-Rebecca Terry
I like the voice of your newsletter the variety of subjects it addresses. I am a fan Adam Nagourney, NYT