"As autumn settles all over France, the light becomes moodier. Cinderella pumpkins spring up in the markets, along with wild mushrooms, and crisp heirloom apples. Kitchens are alive with soul comforting food- and no one evokes that spirit better than The Cook's Atelier's Marjorie Taylor who helps run a French cooking school, boutique kitchen, home store and wine shop in Burgundy. The Cook's Atelier's most recent book French at Heart contains 100 go-to recipes that exemplify living well, the French way."
"Taken from our archives, this beautiful reflection on fall in Burgundy, reminds us that cooking is as much for nourishment as it is for comfort and connection. Her Pumpkin Spice Bread, adapted from Edna Lewis, is a simple pleasure: fragrant, nostalgic. With Halloween rapidly approaching, Pumpkin Spice Bread is exactly what we're craving. The last days of summer flew by in a flash for me and it seems that by the time I finally caught my breath, we were already in autumn."
"The markets gave way to the last little bit of summer produce and reflect the season, with a showing of heirloom apples, sweet pears, Cinderella pumpkins, quince and wild mushrooms. Fall, with its change in weather, is the time to change your kitchen game plan. The season calls for a change in menus that feature much more hearty and substantial fare. I enjoy cooking the classics, roasted chicken with potato purée and sauteed greens, boeuf bourguignon with homemade buttered egg noodles,"
Autumn in Burgundy brings moodier light and seasonal markets filled with Cinderella pumpkins, wild mushrooms, and crisp heirloom apples. Kitchens shift toward heartier, comforting fare such as roasted chicken with potato purée, boeuf bourguignon with buttered egg noodles, pork roast with roasted apples and sage, and braised rabbit with creamy mustard sauce. Pumpkin Spice Bread, adapted from Edna Lewis, offers fragrant, nostalgic pleasure as Halloween approaches. The season encourages soups simmering on the stove and freshly baked apple tarts. Travel through villages and regional ingredients inspires menus and teaching in a cooking school, boutique kitchen, home shop, and wine shop.
Read at HiP Paris Blog
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