I love how the dish offers a spectrum of complimentary flavours: the tangy sweetness of the peaches and honey; the gentle bite of the balsamic; the green freshness of the basil; the unique undertone of the cardamon and the ricotta that softens the palate.
The first weekend of June was a long one for us: four hot days passed lazily in the south of Burgundy, where Rémi's mother showed me how to make choux (pronounced a bit like "shoe") - a French pastry I've been wanting to learn how to make for some time.
In coming from Paris, Rémi and I were naturally more interested in exploring the countryside that surrounds Reims than the city itself. Picturesque vineyards, curving roads and, according to one local, the first sunny weekend of the year, our weekend motorbike adventure was set to be a good one.
Served chilled, vichysoisse is creamy yet refreshing, satiating but not overly. It makes for a good starter in warmer months, and as a main if lunch proves to be too big or too late. It is can also be served warm, but I do like how it differs from the majority of soups in its simply being cold.
Last Christmas Rémi's family gave me a beautiful cookbook from Maison Ladurée. One of the simpler recipes in the book is the one for making financiers, little cakes best described as buttery pillows of almond goodness.
The Loire Valley. Nestled in west-central France, this lush stretch of greenery is where Rémi and I passed our spring vacation. As a holiday-goer you will find chateaux, vineyards, cathedrals, old cities, photogenic landscapes and hiking and cycling trails to occupy you from dawn til dusk.