French Onion Soup (1927) - Soupe à l'Oignon Gratinée. 

Hahaha! I'll see if I can book her again sometime!

I’m the partner. His daughter 😁

Hear, hear!

I want to cook for this person too! Where would the world be without them? :)

Trying hard to get her back!

So glad you like my stuff. Blessings!

Yes, that's Jessica. Cheers!

Most kind of you to comment! Do you have a link to Artful Cooking?

Try this Kypros. www.amazon.es/Bonne-Cuisine-Madame-Saint-Ange-Essential/dp/1580086055 Thanks for tuning in :)

@@Petespans Thank you, ordered it.

Hey Kimberly. I haven't stopped doing videos whilst out and about; this format just gives me something to do when back home. The version in the video doesn't really follow madame Sainte Ange´s, but quotes some useful tips. Yes, I did work in restaurants at one point, after six months of French culinary school - but not for long. Thanks for your kind comments! Perhaps you could recommend other classic French books?

@@Petespans I do have a few favorites that I can recommend, again from a historical perspective. When I was a teenager I discovered a book that set me on a life course into food and wine and it was Le Repertoire De La Cuisine by Louis Saulinier. He was a student of Escoffier. It is a fascinating book and I have referred to it over and over again throughout the years. You must know something of French cooking to be able to get any use of it however. My go to book has been Simple French Food by Richard Olney, perhaps you know of it. I love his writing and philosophy on living and he recipes are excellent. On a lighter note, have you ever read From Absinthe to Zest: An Alphabet for Food Lovers by Alexandre Dumas? Yes, that Alexandre Dumas. The anecdotes are quite amusing but I would caution you on the recipes! One last fun one, but more serious than Monsieur Dumas is Culture and Cuisine by Jean-Francois Revel. You may know of it. I have an English translation from eons ago, but it does a wonderful job of laying the groundwork for the history of cuisine as we know it today. As you know, French cuisine wouldn’t be what it is had it not been for other influences. It does have some historical recipes that are interesting included. Enjoy the rest of your weekend! CHEERS

@@hatshepsut8329 Wow! Very helpful - these books will educate me , no doubt! Thank you so much. Have you read Fernand Point? I want to get Ma Gastronomie too. Elizabeth David mentions and quotes many of these and other classic books, so plenty for me to be getting on with! I'm not sure there are many food historians out there, but adding an extra angle to my videos is appealing! Thanks for the inspiration ! Santé!

@@Petespans I hope this isn’t information overload, but you mentioned Elizabeth David whom I adore and it made me think of another wonderful book that you can certainly cook from and I highly recommend. Elizabeth wrote the introduction to it…Cooking With Pomiane by Edouard De Pomiane. Perhaps you have come across it. It was first published in the 1930’s as I recall. He is a wonderful lighthearted instructor and you just may find some wonderful inspiration for your vlog here. As a matter of fact, I encourage you to seek it out!

​@@hatshepsut8329 Brilliant! It does ring a bell (as they all do). I'll find it one way or another. Are you a food historian in any official capacity? I'm so glad to have you as a viewer of my stuff.

Lovely to hear from you again!Thanks once more for your encouraging comments. Corona caught me but only lightly. Estola is sold in Mercadona and I find it very good for the price. Yes, I live in Mallorca... about to head out again on culinary adventures in France. Bless you for following, supporting and commenting! Where are you again? Alicante?

@@Petespans I've not tried Estola yet but will on your recommendation. I'm in the Castellón region of Valencia. Mallorca has a unique variety of thyme that grows there...can't remembdr just now the botanical name but surely you've come across it. When are you off for France?

@@Petespans OMG...caught a bit of corona! Thank goodness the light version...at least you've got the antibodiess now. Be well!

@@misottovoce I don't know about the thyme... I'll look it up