Want a free recipe and article about Paris in your inbox every month? Sign up for free updates, with tips and inspiration from Parisian artists. A bientôt!
In France, the ambrosial fruit known as coing, or quince, is usually transformed into jelly or fruit paste. But getting at that wonderful taste takes a little work, and sometimes just finding quinces can be a challenge. But in the French countryside, quinces are there for the taking. Or are they?
At first, as you step into the cluttered, vast space, nothing is recognizable to the uninitiated eye. Little by little, you begin to make out intimidatingly large machines and collections of tools beyond comprehension. As you learn to see the order in disorder, things come into sharp focus: tangible sculptures and beautiful objects created from pure craft, ingenuity, and talent.
What is it about the simple word gratinée that makes food so delicious? Everyone loves crisp-browned and bubbling cheese on top of gratinéed potatoes or on the ultra-classic French onion soup. Only kids have the guts to ask for “more crispy” – plus de croustillant – but when it comes time to clear the table, I’ve seen friends fight to take the gratin dish away. Why?