September 29, 2003
About Chocolate & Zucchini
Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 31-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related. Here you'll find recipe ideas and cooking inspiration, as well as musings on quirky ingredients, cookbook acquisitions, nifty tools, and restaurant experiences.
The blog was created in September of 2003 as an outlet for someone who feared her friends might tire of hearing about what she had cooked/eaten/baked/bought, although they never seemed to mind being fed dinner. One thing led to another, a bit of media attention was received, articles were submitted to and published by newspapers and magazines, a book deal was signed, a dayjob was quit, and a new life as a full-time food writer began.
A few frequently asked questions:
Why Chocolate & Zucchini?
It is a good metaphor for my cooking style: the zucchini illustrates my focus on healthy and natural eating: fresh produce, artisan goods, and a preference for organic and local ingredients. And the chocolate represents my decidedly marked taste for baking in general, and chocolate, glorious chocolate in particular.
Although I didn't initially think about it, I later discovered that the two ingredients make quite the happy couple, in both sweet and savory recipes.
How do I subscribe to Chocolate & Zucchini?
There are two easy ways, both of them free.
You can also follow me on Twitter, or join the C&Z Facebook page.
You can leave a comment at the end of a particular post if you'd like to add your two cents, or use the contact form about anything else. I do my best to reply to the messages I receive, but sometimes life gets in the way. I apologize in advance if that happens.
Are you French or American?
I am 100% French, born and raised in Paris, but I lived and worked for two years in the San Francisco Bay Area after I graduated from college. It is in California that I started to get interested in food and cooking -- although this may be surprising to some, it really isn't when you know how fresh and varied the food is in that region -- and my cooking was certainly influenced by this experience.
Why do you write in English?
When I first started C&Z, the handful of blogs that existed were mostly in English. And because there is a nice sense of community between bloggers, I naturally wanted the ones whose writing I enjoyed to be able to read mine. I was also coming back from two years in the US, and writing in English was a good way to stay fluent.
Is there a French version of your blog?
Yes, there is! It was started after four years of C&Z so not all the archives are translated, but my ambition is to provide a French version for most posts and recipes starting from the fall of 2007. Posts for which a translation is available are indicated by a little French flag (Reminder, this is what the French flag looks like: 
) at the bottom of the page.
Are you professionally trained?
The bulk of my cooking education comes from observing my mother and teaching myself. I did take a one-year weekly class in traditional French cooking (you can read about it here), but my college education was in computer science, and I worked for five years as a software engineer in California and Paris.
Where can I find your books?
Why, thanks for asking! My first cookbook (below at left) was released in May 2007. It is available in an American edition, with cups and spoons measurements, and a British edition, with metric measurements. A French version was published by Marabout in March 2008; it is called Chocolat & Zucchini.
I have also written a book on Paris restaurants and food shops called Clotilde's Edible Adventure in Paris (below at right). It was released in the US in April 2008, and you can find out more about it, including excerpts, maps, and reviews, on the book's mini-site.
How can I get my book(s) signed?
You can either attend one of the booksigning events that are regularly scheduled by my publishers and myself, or, if you're unable to do so, you can order signed bookplates.
Who takes the pictures on Chocolate & Zucchini?
The pictures on Chocolate & Zucchini are all by me, unless indicated otherwise. They are also protected by copyright and all rights are reserved, which means you can't use them without my permission. This is true of the writing and recipes on the site as well.
Is there a list of your recipes somewhere?
Head over to the recipe index, where C&Z recipes are organized by date, name, and category.
How do I find my way around your archives?
You can browse the C&Z archives by date or category (links on the left navigation bar), by picture, or randomly, by clicking on the archive pick, in the right column of the front page.
I don't understand grams and liters and stuff. Can you help?
Most of the recipes on C&Z are published in both the metric and the cup/spoon system, but some of the early ones weren't. You can check the conversion page to clarify those.
I have spotted an offensive comment on your website. What do I do?
This is most likely comment spam, the blog equivalent of the lovely spam you receive in your inbox. I usually catch them, but if I've missed one I would be grateful if you could report it to me, telling me which blog entry you've seen it on.
What tool do you use for your blog?
C&Z is powered by Movable Type; the design is home brewed.
What else?
Visit the C&Z forums to chat with other readers, check out the moblog on which I post pictures taken with my cell phone, subscribe to the monthly newsletter that contains news and a digest of recent entries, use the food glossary for French-to-English translations of food terms, and play around with the plat du jour feature that generates random dish ideas.
Photography above by Maxence Bernard.
Nifty icons here and there by Mark James, Liam McKay, and Dry Icons.
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This is such a neat site, Clotilde. The format is beautiful, and the content is superb. Keep it up!!
Val
C'est chouette : chaque jour il y a quelque chose de nouveau ! et toujours raconté avec humour. Comme Céline, je me demande comment tu trouves le temps !
Bisous
Maman
Looking forward to a daily visit Clotilde. I've been reading your site and enjoy it very much. My wife (and baby, 8 months before she was born) and I were in Abos and Dijon last year eating our way happily through the country. I can't speak French but I love the culture. I'm looking forward to perusing the archives of chocolateandzucchini.
Dave - thanks for stopping by, I'm happy you enjoy it! I checked out your blog, and must say I am *very* impressed by the bread pics, they're gorgeous!
What an addictive website! Especially since it is so frankly and playfully obsessed with cuisine, obsession which I share... Of course, chocolate and zucchini, when you come to think of it, really do not fit together for any civilized recipe - could that be called a culinary faux pas? And I am ashamed to recognize I haven't got the slightest idea of what a blog is. But very warm congratulations are deserved for the content and above all the style. Style is the important part, isn't it.
Having my French home next to L'Avant-Goût, allow me to give a hint in the same neighborhood: Les Cailloux is a quite sophisticated, although deceptively homely Italian restaurant, with a friends' atmosphere. And that's almost the only other good restaurant there (except maybe Le Deci, new Swiss-French...)
Bad news for me is I found this site when searching the entire Web for a New York shop offering bergamot scented sweets, I need to buy some... so this means food refinement is definitely on your side of the Atlantic and not the one I stand on at present. Vivement le retour en France!
Encore bravo!
Pablo - Many thanks for your kind comments, they are very much appreciated!
A blog (short for web-log) is a website in the form of a journal, with dated entries regularly posted with thoughts of any kind... In French, the equivalent term invented for the occasion is "joueb" for "journal-web"!
Actually, you'd be surprised to see how many chocolate zucchini bread recipes there are out there! I think in some areas of the US, people have gigantic crops of summer squash in their gardens, and try to use it up any way they can! I really must try one of these recipes some time...
I have tried Les Cailloux once for lunch, and did like it very much, both the food and the atmosphere. I'm making a note to try Le Deci, I'd never heard of it, and will in turn share another recommendation, for the Café Fusion which opened recently on the rue de la Butte aux Cailles. Despite its very trendy name and decor, the food really delivers.
This is a great site! I shall return again and again.
Currently, my big food passion is Italian food: simple, fresh, delicous, rustic flavors accompanied by perfect wines and the undisputed sovereign of cheeses.
Keep it up.
Cheers,
Scott Partee
Atlanta, GA
http://www.halfass.com
Scott - So glad you enjoy it! And I quite agree that nothing beats excellent cheese on excellent bread with excellent wine! The only objection I have is that no cooking is involved at all! :)
This such a beautiful site. I found the link to it on chowhound.com and immediately sent it to the food lovers in my family.
I also enjoyed reading clotilde.net - I had to reach back in my memory bank for the French I learned in junior high school - but I did okay.
Hey! I'm doing a research project for Cit, the shop im in and this was one of the sites I picked. Good job! Nice layout... and i love the fact that its not a website its a BLOG!!
Snackish and Samantha - Thanks a lot for the kind words, I'm really happy you enjoy C&Z!
A wonderful website. Thank goodness for Yahoo Picks. I used to live in Holland, and took lots of TGV trips to Paris on the weekend to visit a girlfriend and explore the city.
I just finished work on a project for a friend of mine, whose next book is going to be called, "The Tex-Mex Cookbook". I tested 100 recipes for the book. There is going to be a wonderful chapter on Tex-Mex in France.
Love and kisses,
Jay
Jay - I would be most interested in tex-mex food recommendation in Paris, as I've only had disappointing experiences since having the real thing in the US! And congrats on the cookbook work! When is it getting published?
The book will be available in June, 2004. There is already a photograph of the book cover at amazon.com (usa).
In Holland, I made enchiladas using Gouda cheese and a simple crepe recipe when I could not find corn tortillas. I grew jalapeno and other chiles on my windowsill.
Fromage Gruyere tastes wonderful on enchiladas.
Jay - The book looks great, I like the retro look of the cover!
I find this the most charming food blog site on the web, and find myself looking forward to reading about Clotilde and Maxence's adventures.
If you have a chance, Clotilde, would you include the list of restaurant's you almost went to for Maxence's birthday? We are planning our long weekend in Paris for the end of February and if a restaurant made your "short list", it must be worth trying.
warmest regards,
Adele
Adele - I have sent you an email!
Salut Clotilde,
Je suppose que tu te souviens de moi. Tu sais la Normandie chez Mathilde ... et Dauphine.
Maxence m'a filé l'adresse de ton site et je voulais te féliciter. Je trouve ça très bien fait, la preuve j'y retourne tous les jours. Ton anglais m'impressionne ... N'ayant pas le même niveau, je me permets d'écrire ce message en français.
Moi aussi, j'adore la cuisine et j'aime bien essayer de nouvelles recettes. Je posterai sûrement quelques commentaires ici et là.
Au plaisir de se voir un de ces 4. Et puis, vous êtes toujours les bienvenus au Luxembourg pour essayer la cuisine locale.
Bises.
Flo
Flo - Bien sûr bien sûr, je vois très bien qui tu es! :) Merci de ta visite, je suis absolument ravie que ça te plaise. J'espère te revoir bientôt, et en attendant, on se croisera ici! :)
Ok, I'll give you one advice:
STOP WORKING for that computer company!
Your writing is great: I get excited when I read your stories, the searching and discovering of new ingredients, places or recipies... I LOVE IT...
Keep up the good work, and mail me when your first book leaves the printing press, I'll be there even before the ink has dried....
Greetings,
Väös from Maastricht (Netherlands)
Väös - Thank you so much for the cool compliments - and I'm getting geared up to follow your advice, trust me! :)
Chere Clotilde,
Depuis que je me suis installe a l'etranger, moi aussi je me suis interesser a la cuisine, une sorte de nostalgie, parce que je ne trouve pas ce que j'aime en resto. Alors en voyant les courgettes au chocolat ca m'a intriguer et j,etais surpris par toutes les bonnes choses sur ton site, mais pas de zuchinni au chocolat.
Aurait tu une recette?
Continu a nous faire plaisir.
Yann - Non c'est vrai, pour le moment, pas de recette courgette ET chocolat! Mais on m'a parfois parlé de recette de gâteau au chocolat avec des courgettes dedans. Il faudra que j'essaie!
clotilde,
what a lovely site!! i'm looking forward to reading you often, as i too am a lover of good food. speaking of which, my husband and i will be in paris in a couple of weeks. would you mind giving me your top 3 or 4 restaurant suggestions in the city?
merci!
Hi,
I 'accidently' bumped in to your site, looking for foodinformation.It is a superb-one you made and I'm having a lot of fun by reading the comments etc.;-)
So I blogged this site to mine (which is a very poor one compared to yours and it is placed into a closed community in Holland, called 'Smulweb') Hope you do not mind.
Greetings, Sophie
Marie - You can browse the "Restaurant Scene" category (on the left) for a selection of my favorite restaurants... I hope you have a grand time during your trip!
Sophie - Thanks a lot for the sweet words, I'm very happy you enjoy C&Z. And thanks a lot for linking to it from your own blog (I only wish I could access it!), it's always lovely to welcome new visitors, the more the merrier!
Hi! Someone posted a link to your site on my cooking community at LiveJournal.com. This is amazing. You have such lovely insights to food and cooking and some wonderful recipes. I'm in awe.
What a wonderful site! I'm an American student living in Paris for a year and I've really enjoyed your resto recommendations and "bloxicon." Your English is amazing, by the way - I can only hope to get that good with my French!
Naomi and b'fly - Thank you so much, I'm very happy you like it, it's lovely having you around!
Google let me know your site!
How nice!
I like your photos!!
I will travel to Paris next week.
One of my friends (she lives in Paris) recommended the restaurant "La Famille", and I searched it in Google.
I love to eat. I will visit some places you recommended also.
I am glad to read you cook Japanese food.
Come to Japan to eat delicious food someday!
Shokugo - Thanks for the link, lots of interesting stuff in there! And I hope you have a great time in Paris. Let me know where you ate and how you liked it!
Found this while browsing a Gourmet magazine at the hairdresser's tonight. Haven't had time to explore very much, yet I am likely to return simply based upon your attitude! I have recently found myself regaining my interest in creating wonderful things in the kitchen (a divorce at the end of a 20+ year relationship put a NUMBER of things on hold), and that feels good to be recovering that part of my self. Interesting parallels, too--I live in the Bay Area, and have a long-term friend who lives near St. Tropez. Hoping to visit France in October. My last trip (1999) I remember a very rainy cold day in Montmartre where a visit to a small bistro was a little bit of heaven--the place that "Amelie" worked in is very much like that place. I look forward to stopping by YOUR blog on a regular basis. P.S. I am from the Midwest, and believe me, you don't have to plant very many zucchini bushes before you have zucchini everywhere you look!
Clotilde - I was just going through my April issue of Gourmet when I saw your site mentioned!!!! Congratulations!!! They state" ... of the thousands (of food related blogs) out there, these are some of the best." Yours was listed second. I'd imagine that you'll get quite a few new hits this month. I have the article with me today - if you'd like a scanned copy, let me know.
Joyce - Looking forward to seeing you around again! And growing my own zucchini bush is a fabulous idea. Wonder if I could plant a chocolate bush right next to it? :)
Jojo - Thanks for the congrats! A friend and fellow food blogger has already scanned the article for me, and another friend is bringing back a copy from a trip to the US so I'm all set, but thanks a lot for the offer!
What a great website!!!
HELP!! Who knows a truly good and tried
out recipe for canelles. The one that
Williams Sonoma supplied with the silicone baking moulds is no good.
Would like to bake some for Easter, so please help. Will swap the recipe for a wonderful 'gooslings' cookies (made with
hard boiled egg yolks - my family recipe).
Thanks,
Elizabeth
Elizabeth - My aunt Odile's tried and true recipe is very similar to this one : http://smallurl.com?i=9220 , except that hers uses : 4 C of milk, a stick of butter, 4 egg yolks and 2 1/2 C flour. But other than that, the process is the same.
Would love to have your goosling recipe, it sounds intriguing!
hi clotilde,
your foodie blog has kept me entertained and in a dream-like state while at work! love your very accessible writing style and your photos. i've got one of your wallpapers on my desktop now :)
i'll be trying out some of your recipes (especially the chocolate ones!) once my mom is done refurbishing our kitchen. am also really glad all your measurements are by weight - the American cup measurements baffle me sometimes ;)
congratulations on your labour of love and may food always inspire you!
cheers,
Jun
Jun - Thank you for your very kind comment, I'm delighted this inspires you. If you try some of the recipes, do let me know how they turned out!
Fantastic!
I came by way of lj where I have added your syndication to my list. Yours is one of the best sites I have come across for food. I like how you enjoy all areas of food and put it all in writing. I feel very 'at home'.
Nice to see there is someone who loves boudin blanc as much as I do, too!
Take care,
Sarah
Sarah - Thank you, I'm delighted you enjoy it!
Salut Clotilde!
I happened upon your little site yesterday and I am in love with it! For one, your content is great- fun and interesting and engaging. But even better, it gives me such great memories of all the wonderful food adventures I had while living in Paris- glimpsing your definition of a cannele made my heart skip a beat! (i have searched high and low for a recipe, and cannot find even one. these are my favorite snack ever, with chouquettes just behind!)
I would love to know what some of your favorite eating places are so I can live vicariously until i get back to beautiful Paris myself! Keep up the great work, I am happy to make reading C&Z part of my day!
Clotilde,
I see you have gotten plenty of compliments! I just thought I could still add mine. I also found your site by way of the Gourmet magazine just this morning while in the dr's office :). There's always time in the waiting room!! Anyway, I came straight home to check it out. I love it!! I'm such a foodie too!! Anything that has to do with cooking and fresh food or France!! So this is perfect! I look forward to trying your recipes and reading your daily logs. MERCI BEAUCOUP!!
Heather - You can try this canelé recipe (in fact there is only one "n", which may be why recipes are not so easy to find!) : http://smallurl.com?i=9220 . My aunt Odile's tried and true recipe is very similar to it, except that hers uses : 4 C of milk, a stick of butter, 4 egg yolks and 2 1/2 C flour. But other than that, the process is the same.
As for my favorite eating places, you will find some if you wander around in the "Restaurant scene" and "Shopping bag" categories!
Becky - You are quite welcome, I'm glad you like it!
What a wonderful website this is. I am going to be traveling alone to Paris soon and am curious about a woman eating alone in restaurants. Not concerned about lunch of course, but dinner? Are there particular places to go that I will be more comfortable than others? I'm very excited about this personnal getaway and want to experience as many different places as possible. Thanks for any suggestions.
CeCe - It is rather unusual for people to dine alone in restaurants in the evening (man or woman), but I don't think this should stop you from going to any place you like. People will just be intrigued by the mysterious stranger, and you can pretend you're a celebrity, travelling incognito! (And maybe you are, after all! :)
Bonjour Claudine,
Je viens de trouver votre site et je l'adore! Votre anglais est parfait, et j'attends le jour ou mon francais sera assez bien... =) Je viens de Singapour (comme Renee de Shiokadelicious) et j'habite maintenant a New York, ou je suis contente de pouvoir manger vachement bien (et trop) chaque jour. Puisque je suis obssede avec la cuisine, je reviendrai surement pour vous lire souvent. :-)
Et enfin, est-ce vous pourriez m'expliquer comment faire le syndication pour votre site sur LJ? Merci beaucoup en avance! =)
Michelle - Chocolate & Zucchini is syndicated on LiveJournal with the user name choczucchini... My name is, however, Clotilde... :)
*slaps forehead* Well, don't I feel stupid now. =) I'm so sorry, Clotilde!
Michelle - No worries, it happens to the best of us! :)
I just found your web site via a friend in Los Angeles. I live in Paris, 15eme. I love your site, and am so impressed! Curiously enough, we have the same "dream job". I am so certain that such a place would thrive in Paris. (I have a scone recipe that is better than anything else I have ever tasted.) The Rose Bakery sounds like a close facsimile, no? Thank you for everything.
I think your hot.... :)
Coucou Clotilde,
This is so refreshing...Totally love your blog! You do have great ideas, and I appreciate the time you spend to put everything together. Passionate about food...me too...Please go right ahead for your dream job, nous avons besoin de fraicheur dans cet univers qui s'efface...
Merci.
The French Girl
I am interested in receiving any updates of your site. Your site is very simple and delectable! I am an aspiring pastry chef and I too want to open my own bakery someday. At the moment I am finishing my MBA (Masters in Business).
Keep me posted and I have added you to mey favorites!
I am in love with your web site. Any food editor that would pass you by for employment is missing the boat. I only hope you do not give up this web site when you get you new job! Good luck to you.
i love your site! especially the "last bite axiom." as a fellow food/culture food/ritual enthusiast, i appreciate these gorgeous observations.
check out www.recipeartistic.com if you feel like translating any of this for a print zine i'm working on. cheers!
Bonjour Clotilde,
I just LOVE your site and I have to admit I check it every hour until you post a new entry ! I'm not that old (26) but I'd forgotten about things you tell in such a funny way (lire notre age sous les verres de la cantine et dérouler les petits suisses, entre autres!).
I also lived in the US for a while ( I'm now a French expat in...Belgium, so much for exotism!) and it's nice to know that I am not the only French girl craving for Banana bread and peanut butter cups from time to time.
Amitiés from an enthousiastic cook / reader
All - Thanks for the great compliments, I'm delighted you like it around here!
I just found your site while searching for Mariage Freres tea. Beautiful! I too worked as a computer engineer in Silicon Valley after college and discovered my love of food here. (I think the two interests must be somehow related in the areas of the brain.) I was in Europe on 9/11 and Paris the week afterwards, as you were here. Interesting similarities.
I look forward to reading the rest of your blog soon. By the way, do you know where I can buy Mariage Freres tea in the bay area?
regards, Kelly
Kelly - Indeed, our paths mirror each other! I don't know where to find Mariage Freres tea in the bay area, but I know Amy from Cooking with Amy (see link in the food blogs section to the right) may know, she lives there and loves that tea!
thanks Clotilde!
hey Clotilde!
Ton joueb est formidable, c'est vraiment chouette! my Fench sort of dies after that! I'm Cameroonian, go to uni in England and have been on a year-out, working in Lille, and while here my love for everything food related has taken frightening proportions! I have too! (I haven't really mastered the quality over quantity principle! il faut que j'arrête!)
I really tripped onto your site (funnily enough was doing a search for Mariage Frères tea too) and I love it! The lay-out, the content, your writing and your passion for what you write seem to seep through between the words. It's also a dream of mine to have a resto-café-lounge hybrid and the fact that you're working your way towards your dream is motivational! ... C'est fini le fac! Allez, on arrête tout! Je ne suis pas sûre que mes parents seront pour! Continu le bon travail, ça me rend moins allergique à l'informatique!
Eliza - Thanks so much for your kind comment, I'm delighted that you like it here! I can certainly imagine how Lille would seem like food-heaven - in general but especially after being a student in England! :) Have you had any giant speculoos yet?
Clotilde,
Great blog! Good to see that you aren't throwing away your talents on being an engineer. I hope I can visit your "Salon de The" one day. (Your one time cubicle neighbor)
Yury - How great to see you here! Any plans to come back to Paris for a visit, one of these days?
hi! wow it's strange writing to you from boston massachusetts.. but that's what food does, connects and brings people together! i'm graduating high school next sunday, and i will begin to attend a culinary school in september! (i'm earning a bachelor's degree in baking and pastry arts, how exciting!) it's just wonderful to see someone so devoted to food at a high level... the plans for your coffee shop/restaurant/salon de the sound wonderful, what are you waiting for?!
Hello Clotilde, my friend Sarah and I found your site completely by accident but absolutely love it. Reading your site is the first thing I do each morning! You have a wonderful writing style and some truly delicious recipes. The only problem is that your daily entries make me want to try your recipes that same day, something that just isn't possible with the different seasons in Australia. Ah well, we have made do so far and are contemplating enjoying recipes from your entries in December so that the seasonal availability of the ingredients is the same!
Good luck with achieving your dream of becoming a food writer -I am sure it is only a few small steps away!
Laura - Congrats on starting culinary school! Which school is it?
Peta - Thanks a lot for the kind comment, I'm glad you like it here! And I had never really thought about the seasonal difference for my Australian readers... Sorry! :)
Hi Clotilde!
I stumbled across your website a few months ago, and have been returning ever since. I recently read about "Mes Confitures" here and it sounded so good I went and ordered a copy for myself!
I lived in Paris for a year after high school and I have been wanting to return since then. Reading your website takes me back, and I get homesick for Paris all over again!
Thanks for the inspiration to return to my kitchen and cook something other than spaghetti!
Take care,
Siobhan
Thank you Clotilde, for your wonderful website. It made me SO happy! Can I adopt you? Actually I have a beautiful daughter, Emily, who is 20 and in Nice as I write. She was in Paris for a week, and is now at the France-Langue school in Nice. She, too would like to be a writer, but for a fashion or health magazine. ME? I love food - obviously - and also struggle with choices. Do I eat healthy? (carrots, apples...) or do I indulge?? (anything chocolate!) Keep up the writing. I have enjoyed the english AND the french versions. Thank you!!
Hi Clotilde
Like many people, I just stumbled upon your wonderful site.
I'm very belatedly doing the planning for a 7 week holiday in Europe starting on 28th August. In searching for reviews of restaurants (and recipes) in the Perigord, I came across you. What a highlight.
We are also Australians, desperately in search of recipes that we then have to wait for our season to come around before we can try. We will be in the Perigord for two weeks from late September, so are looking forward to Autumn fare. On the 9th October we are finally back to Paris for 5 days, so I've printed off your restaurant reviews.
Hope to be back here regularly. Thanks for the trouble of producing such an exciting site.
Clotilde,
I thoroughly enjoying browsing through many of the recipes on your blog. I found your website through another link, actually, looking for a recipe for Oueff Cocotte. This has becoming a morning staple for my husband and I.
I have a recipe for French Peach Pie I would like to share with you, but I cannot access your email for some unknown reason.
Could you perhaps email me and I will gladly send you the recipe? I even have photos to show exactly how scrumptious it is!
I was reading a Hi Monkey story where he was making a chocolate cake and he pointed me to chocolate and zuchinni. Great name. I have tasted some of the best chocolate zuchinni cake (nice and moist with good texture). ummmmm ummmmmm good. I hope someone gives me some zuchinni from their garden this summer.
Speaking of chocolate I hope to make the Mexican Hot Chocolate when the weather is right. The recipe is over here http://www.npr.org/display_pages/features/feature_1685910.html (another tip from the monkey)
Have you ever wondered how Hi Monkey stays so white? I wonder if he really cooks that much. Maybe he's washable.
That's a good trait for a cook. To be washable. When I worked as a cook I wore what we called cook pants...they were checkered so you couldn't see the stuff I spilled on them. I should get some more of those just for casual wear, or work, since I tend to have a spilling problem. I was never a Chef...more like dishwasher upgraded to fry cook.
I like cooking and eating. Cleaning up is okay if you can get in the right mood. I try to clean as I work.
I like to read. Cook. Write. Laugh. Sit still. run around like a dog and Laugh. Drink coffee. Lay down...get up. The usual stuff. I'm sort of an engineer but not really. My job title is scientist. It's sort of an honorary title I think. Mainly I'm a clown who tends to think many things are jokes or could be. Not chocolate zuchinni though I know that's real. I hope I haven't scared you. I'll be leaving now with my few zuchinnis and some chocolate and this old pan and a book of matches and some sterno (sterno makes a nice apertif or can be used to heat food in a pinch) and the paddle ball and the broken lamp and that's it. I can't forget the thermos and the ashtray and toy piano and that fresh flower and that shiny piece of paper. I can't carry all this...I'm leaving the fresh flower and shiny piece of paper here.
I'm sorry I haven't had time to read the whole blog but...Do you know of a way to detract crows? I have some that are pestering me. They are city birds and have quite bad manners. If I cook outside they will steal food when I am not looking. Who wants to eat a sardine barbequed over sterno that a crow pecked on? Not me. I was thinking if I could invite some birds or animals over that don't get on so well with crows maybe that's the ticket. Either that or a shotgun. ooops there goes my commitment to non-violence. I wouldn't shoot a crow. They are pretty good to talk to but I don't think very good to eat. But so noisy when they talk to each other. I wish they would use indoor voices more. Or go farther away if they want to be so loud. Some people think crows are taking over the world. I tend to think plastic bags handed out at Safeway are...
I must be running off to my Cafe. I left the door open and the coffee pot on. I'm baking a big batch of cinnimon rolls for the breakfast crowd.
Good cooking, and eating, to you...
A most excellent site! It is so sweet how you update and respond to comments.
You are an inspiration, I too would someday love to open my own little cafe. I have always wanted to come to Paris, If I ever make it I shall come in for Pastries.
Siobhan - Delighted you enjoy C&Z and Mes Confitures! Have you made anything from it yet?
Gavin - I hope you have a fabulous time in France, be sure to report back about where you went and what you liked best!
Miranda - Email sent your way, thanks!
Jack - Many thanks for the very entertaining comment, it made me laugh. Unfortunately I do not know of a way to detract crows (not much of a problem around here), but I'm certainly thankful for the fresh flower and shiny piece of paper, they're pretty!
Debbie - Glad you like it here, and hope your little café is one day a reality!
pffiou...
what can I say that hasn't been said yet on your impressing work?
well, first let say you make me fell bad because I'm 10 years older, same passions, but:
1 - mon anglais commence à rouiller à force de ne plus l'utiliser
2 - tu sembles écrire aussi facilement en français qu'en anglais
3 - tu as été à la Laiterie où travaille un de mes amis et où je n'ai pas mis les pieds !
That was for the first point.
Secundo: do not hesitate. Quit!
Quit the business and go for your passion. I did the same 5 years ago (I've been in SFO and lived in Paris too...), I got training (CAP/BEP cooking) and I'm now living with my little familiy 200 meters of La Loire, north bank...
No regrets.
Encore un grand bravo, I'm bookmarking your blog and don't be surprise if I'm coming again in a few weeks asking for advices on movabletype ;-)
Bien à toi, take care.
You've got some wonderful recipes here. I can't wait to try them out! You're definitely going to end up in my list of bookmarks. I'm getting really nostalgic by the thought of Paris (I studied there last year) and that in combination with food? It's great!
Best wishes from the Netherlands!
I found an article about yourself and your BLOG on Jordan's local newspaper-- the Jordan Times. Haven't gotten the chance to look through it all yet, but it's already sparked my interest. The name is extremely original even though Zucchini isn't a favorite of mine. Chocolate is definitely up there.
Good luck.
I read about your website in The Straits Times in Singapore on August 17 2004. It's always nice to meet another foodie. If you're ever in the neighbourhood, you must visit Singapore one day. It's a gourmet's heaven!
I'm based in the Middle East which means no bacon, no nice wine or cheese, but lots and lots of fresh fruit and veggies (that bit is good). Any deelicious recipes for that?
I must say, this is an awesome website! I've thoroughly enjoyed it and will definitely be coming back often. I myself am a software engineer, contemplating a career change. Let me know *when* you've made your move! =)
Clotilde - I made my first terrine, (Terrine de légumes au fromage de chèvre avec herbes) quite successfully thanks to you! And....I also roasted my first peppers - once again thanks to you!
The finished terrine wasnt as big as I had thought it would be - but it was just beautiful to look at, even unassembled. My counter was filled with little segments of steamed, uniformly cut vegetables. Carrots, yellow summer squash, zucchini, roasted red pepper strips, tiny green beans, asparagus tips, and black olive slices.
Unfortunately, I was unable to use some of the veggies, as I ran out of the batter. It was a feast for the eyes as well as the taste buds! Thank you for your website, your wonderful recipes, and the clear directions. The pictures were a tremendous help! I would love to send you a picture of MY terrine - I may do that another time.
PS - my daughter is now home from her 6 weeks in Paris and Nice. She's already making arrangements to study in Nice next summer, and I will come to meet her for a week in France on our own. She said that the food was either very very good, or very very bad, but the bread, wine, and cheese could always be counted on!
Bonjour Clotilde,
Juste une question (sans oublier de te feliciter pour ton super site et blog que j'ai decouvert grace a Loïc Le Meur), pourquoi ne pas écrire aussi en francais ?? merci de ta reponse et encore felicitations pour l'initiative
Cyrille in Marseille
A beautifully executed blog, cheers.
Hello Clotilde,
I want to thank you for your wonderful blog. (Blog is such a plunky word, not elegant enough to describe your writing and style!) I found you through my good friend Elena who I met this summer while I was in Amsterdam ( I am from Toronto). I confess I read visit your site to catch up on your adventures and thoughts, but I also visit the comments on each of your entries hoping that I will meet up with my friend Elena there and see how her day has been impacted by yours. It is a gift to love food the way my friends and I do, and you have enriched our gift by providing us with a place to come together and experience our shared passion across many, many miles. Merci!
Just discovered your gem of a site, while researching Zola's novel set in Les Halles. I look forward to returning here regularly.
I invite you and your visitors to take a look at The Food Museum online...with our foodies forum, the Food Museum Blog.
It says you are considering a career change, you should make it! Your recipes are wonderful, and creative.
Allo Clotilde,
Came across Chocolate & Zuchinni a while back - the recipes and pictures look so tempting :)
I'm sure you've been told this many times, but your ability to write in English is *very* impressive; I was surprised to learn that you are French!
Also, your blog is a treat for the eye as well as the tastebuds.
Keep up the great work!
Is it possible to have a crush on a blog? A blogger maybe, but on the actual site? I'll say yes, as I find myself enfatuated with your writing and your food (recipes, descriptions, and especially the photography). I'm looking forward to trying the chocolate-chili bites-- I'm sure I've got a silicon petit-four mold in there somewhere-- and as my dollar (not to mention my government) grows weaker and weaker still, the idea of a culinary exile looms ever larger. Félicitations pour votre site, et je vous souhaite tout le succès du monde!
De rescapé de dot-com à rescapée de dot-com, salut et fraternité! Nous nous sommes peut-être croisés à Mountain View en 2000-2001...
Bravo pour ce site absolument remarquable de bon goût français, dans tous les sens du terme. Et il m'a été indiqué par une amie russe. C'est dire qu'il est populaire.
Keep up the good work, Clotilde.
salut clotilde,
je m'appelle ardita, j'ai 30 ans, viens de l'indonesie. ton site et vraiment magnifique. t'es capable d'exprimer tellement bien en englais, les photographes sont comme les bijoux, et surtout les cuisines.
j'ai trouve ton site apres conduir un reserche sur "fennel" a l'Internet. et voila. je me suis trompee que t'es pas francaise, mais peut etre un/une americain/e qui habite en francais. je suis bien surprise de savoir que t'es dans l'industrie d'ordinateur.
j'adore ton dot com, qui a a le gout melee de paris et silicon valley ;)
ps: pardon mon francais, j'suis pas une "native speaker"
Salut Clotilde... I love zucchinis & I try to go easy on French and Belgian chocolate (I'm 60 but still weigh the same 67 kilos I had 30 years of ago)... but I will indulge in more delights after visiting your weblog where there is sooooo much to read and taste.
BTW : Do add vinegar when making poached eggs... my grandmother told me that was absolutely necessary.
BTW 2: I moved to France in 2001 and love everything here... especially everybody being so polite compared to the UK.
BTW 3: I added your link to my new blog for you too!
A bientôt, Ed Buziak.
If you start a pot of boiling water swirling with a few mad stirs with a big wooden spoon, then when you drop your egg into the water it should hold together in a a perfect free-form as it poaches. Those little egg prisons are so sad, really. Set your poached eggs free, Clothilde!
Je ne sais plus comment je suis tombé sur ton blog. Mais un seul mot : chapeau. C'est beau et c'est bon... au-delà des plaisirs de la bouche, un régal à lire. Merci.
You know, I'm an amateur chef with the same interests (fresh, natural food and sweets). And your site is such a wonderful, homey experience.... and bursting with food wisdom!
Thank you so much.
I have just discovered your site and wanted to say thankyou, it is wonderful, informative and exciting.
Some things are just meant to be ... such as, me finding Chocolate & Zucchini! Clotilde, your blog is wonderful, informative, interesting, and did I mention wonderful? I recently released my own cookbook
and in it I also talk about my love of food and how I have always associated cooking, baking, and eating with good times. Perhaps I was French in my last life? Thank you for creating such a warm and welcoming blog for food lovers.
Hello again Clotilde ... I tried to put in the HTML code for my cookbook in the comment I posted previously, but it didn't work. Oh well, no matter. You have inspired me to turn my own blog into a food blog! Thank you for your inspiration, as well as your fantastic writing. I have wanted to visit France for many years, and after reading what you've written, I am quite sure it will happen in the very near future.
Just a quick email to say how much I am enjoying the website, and to ask which fruit and vegetable shop you where referring to in Abesses. I am an Australian whohas just moved to rue Lepic a month ago and absolutely adore food and cooking, however, I am still trying to find the best places between Abesses and the Butte to buy my groceries. Any advice would be gratefully received.
Am learning to manage a meal for only 2 people (instead of whichever friends are passing by and assorted "orphans" needing a home cooked meal plus ourselves), and adapting to a tiny kitchen and very small fridge with no freezer (quelle horreur!). I am enjoying the different produce however and look forward to spring and the new seasons offerings.
Have a nice day
Clotilde,
I love your site and discovered it via chez pim. I'm in Paris for research on my next book and saw that you bought bergamot at the Batignolles marché...now I must run over and buy some. We're very close. Is that your usual market?
Cara
Clotilde ... greetings from Santa Fe, NM. What a delightful and informative site you have created. I'm wonderfully overwhelmed and amazed! You made the front page of the food section of the New Mexican - our local newspaper on February 2 - complete with photo of you at the Batignolies Market. It's a fine piece about you, of course, called "Vive Le Blog!" and a nice overview of other food blogs as well. I've been exploring & enjoying your site ever since and joined your forums recently.
I produce a local radio program on our public radio station: www.ksfr.org called "Gardens, Food & Santa Fe" and I'll be 'talking you up' starting today on my program. I hope to get more Santa Fean's involved with C&Z. We also stream on the web. If you're up to it, perhaps we can do a phone interview sometime. We have a very active 'foodie' community here in Santa Fe ... much fun. And, by the way a wonderful Farmers Market, mostly organic.
Thank you for your creation and your fine attention to it.
Robert Ross
My aunt told me about your site and I am hooked. You always have something interesting to comment on. You cover every aspect of one of my favorite subjects. And, wow, your English is perfect! Thank you so much for creating Chocolate and Zucchini. You should go for your dream job of being a writer.
Bonjour,
Je viens de découvrir votre blog grâce au Guardian de Londres, et je sens que je vais revenir souvent.
Une petite question me taraude, à laquelle je n'ai pas trouvé la réponse sur le site: pourquoi le faire en anglais? (La traduction française automatique peut servir à piquer un fou-rire si on est d'humeur triste.)
Bravo et bonne continuation.
Ah, a lovely blog. One of the very best food sites I've seen. You have me hooked
Hello!
I found your site on the net working on a school-project, and I just loved it! Haven't tried out any recipes yet, but everything looks really delicious... The photos are great!
And now I'm going to Paris for a few days, and I wonder if there's a shop or something...? I didn't see an adress.
Well I hope to get there!
Malin - Norway
I just found this site through today's article in the Washington Post. I am not sure if this is the place to ask, if not, please redirect me.
Does anyone have a recipe for the Italian Torta della Nona? It actually is flown into several Washington, DC restaurants. It is 2 shortbread layers, I think, with a thin layer of lemon cream in between. Topped with pine nuts and powdered sugar. If I had more cooking abilities, I probably could make it on my own but I am "recipe dependent" Merci, Marla
Well! I can see that you are soon going to have to hire someone to answer all your e-mail. I loved reading that you have some of the same aspirations as I; a little bakery, light food place, food writer, anything to do with chocolate. I look forward to reading you often.
Enjoy!
The next time you are surfing the net, please visit my new food blog on Manila's markets, produce and recipes. Like you, I am a food enthusiast. Your site is so beautiful and visually stunning. The write-ups superb. Many thanks.
I thank the San Francisco Wednesday food section for the article about you. What a glorious site. I hope you find your salon de the and I would love to frequent it.
I spent the whole night on this blog, it's fantastic, I live in Paris but don't know half of the places you experimented (although I am twice your age !)
Thank you for all the good recipes, I'll try them soon.
Keep going, I'll be back !
Clotilde,
Quel beau site! Je visite Paris pour la premiere fois dans neuf jour, et j'ai trouvee votre blog par accident en faisant mes recherches sur votre ville. Je vous encourage de vous lancer dans une carriere d'ecrivain a plein temps, je croix que vous aurez beaucoup de succes. Merci,
Lisa
Vancouver, BC
Hi Clotilde,
I love receiving Chocolate& Zucchini.It inspires me. I love the way you write.Equally love what you write about.The orange cake with ginger reminded me of a similar recipe I have prepared from australian cook books. I will definitelly give your recipe a go as I love ginger. I shall visit your website and shall you open your coffe house/tea house in the future I would love to go and visit.I am not far from France as I live in England.It will certainly be a success because you have so much passion for food.
Clotilde,
Ce Blog trouvé par (un heureux) hasard est incroyable !
Tes talents de conteuse son incontestables et je te souhaites de mener ton projet professionnel dans ce domaine. Tes lecteurs apprécierons cet enthousiasme à l'égard de la vie et des moments passés à préparer, partager et manger...
Je reviendrais ici le plus souvent possible.
Petite "ending joke" :
J'ai cliqué sur le lien "En Français" en me disant "et en plus elle rédige dans les deux langues"
Et bien continue en anglais car la VF automatique de Google est trop drôle pour s'en passer. French speaking people will love :
[ arrière du marché ]
Samedi matins sont toujours quelque chose d'un dilemme pour moi, ou réellement un trilemma , que j'ai pensé n'était pas un mot réel jusqu'à ce que je l'aie regardé vers le haut. Je puis dormir dedans, aller à la piscine pour un bain, ou aller au marché de Batignolles -- chacun des trois activités accomplissant un besoin également important. C'est la troisième option qui a gagné la concurrence samedi matin passé, et j'ai visé au soleil glorieux de matin, avec le sac de l'emballage de mon Joe fidèle de commerçant et mes rêves des fraises.
Un couple des heures plus tard que je suis retourné, hors du souffle de supporter mes achats vers le haut des escaliers, mais hors heureux de les décharger sur le compteur, d'admirer ma générosité... et de réaliser juste combien de substance j'avait acheté. Je tends à obtenir emporté au marché et souvent l'achat, UM, un tad que de plus que nous ayez besoin vraiment, transformant les jours à venir en aubaine végétale manger-$$$-tandis que-$$$-fraîche effrénée. Il y a de plus mauvaises contraintes diététiques que je suis sûr.
Ainsi sans davantage d'agitation, je vous donne...
Greetings from Texas, Clotilde!
You certainly have many fans -- and from several brief clicks through your site/blog, I can see why!
Are your recipe measurements for cups, tsp, Tbsp the same as the US measuring utensils? I really want to try your Apricot Sticky Toffee Pudding, but wanted to make sure before embarking....
And by the way, Kelly (if you've followed the trail this far down, that is...) -- you can find Mariage Freres teas (Earl Grey w/ Silver Tips, The de Vanille, Marco Polo and a few others) at most of the Williams-Sonoma stores in the Bay Area.
Merci a mille fois,
Hyon-hee
Hyon-hee - Yes, the spoon and cup measurements I give are for the US system. Enjoy the sticky toffee pudding!
I have a cake recipe calling for Grappa. Since I only need about 1/4 cup, is there another wine which could be substituted?
I have just found your web site and am very happy to read it!! I have been fortunate to travel to France several times and just returned last month. I do own a small coffe shop, lunch servece and catering business here in Arizona. In a very small town. I think that reviewing restaurants is a great place to learn what you want in your own business. Ihave also done that.
I would like to be in touch with you as I speak very little French and I cannot write it at all. There is a great little place that I went to last month that I was tinking you should check out. I will get the information and send it to you. It was devine. Small and wonderful.
Thank you again for the great web site!!! Sincerely, Mary Russell
Hi Clotilde!
My sister Amy tipped me off to your site. My sisters are really enjoying the general food enthusiasm! I live in San Francisco and love eating at all of the places here. My current favorite is chicken tikka masala Indian food, which, if you haven't had, is so addictive, my friends call it crack. Something about the red pepper and cream perhaps. Anyways, if you ever look into Indian food I'd love to know your comments on it!
cheers and thanks for a great site
Anna
This is one of the best sites I have visited. Your photos are outstanding, in addition to great writing, layout, design etc. This is what it's all about.
I just found your blog and I LOVE it. I'm going back to read all the archives now. My husband and I spent our honeymoon in Paris last year and your site brings back all the memories of the delicious experience. You say you aspire to be a food writer - well, aspire no more - you've achieved that goal! Your writing is delightfully mouthwatering.
Wow!I love your blog and recommended to all of my friends. I think they will love your blog as much as I do.
I hope to visit Paris one day to experience the culture and food.
Keep up the good work!
I love your site! It's the perfect blend of casual yet informative, personal yet formal. I only wish I had found it before my trip to New York. It would have enriched my food experience immensely! I will book mark your site and check in regularly. Good luck Clotilde with your future career change to a professional foodie!
I accidentally stumbled across your site and it's official that you are now my hero. I've been at work all morning and haven't done a THING but read your site!!! Quite productive, actually. Thanks for sharing your passion!
Wow, Clotilde, where do you find your amazing energy and enthusiasn to write such an interesting and informative blog?
A Paris native and an avid foodie, I just moved to Manhattan after living 37 years in a small college town in Ohio ( what love will make you do !) and your description of New York certainly matches my experience. What an amazing place!
I am so glad you enjoyed your trip and hope you will come back soon. Some day, when I go to Paris, I will bring you some of those cookies you enjoyed so much from the Levain bakery ( my son Marc gave you the address). However, between Pierre Hermé et all the marchés and bakeries you have available to you, I know you are also living in a foodie paradise.
Merci encore pour tout.
Malou
Hi Clotilde! I like so much your blog, I share with you your love for cooking and food, and cookbooks...everything about food. Your site is very nice!
Kates Kitchen (under casual veggi eateries) in the east villiage is a fav among myself and my friends. Thank you, stevie.
i´m a chilean food & wine writer and i can tell you, if your passions are cooking and wine, this is the best job ever. you can see that peole in the media are very sensitive, and the connection between souls and dishes are fully-direct.
a change of career will be a change of life.
visit my blog. you`ll see why.
http://greve.blogspirit.com
cheers and congrats!
d.
Dear Clotilde, I was surfing around looking for ideas for the website I have to create for my work, and stumbled on yours - which is not only a pleasure to look at, but also a pleasure to read! I love your approach to food and your writing style. Charming indeed.
Kind regards,
eva
Cape Town,
South Africa
ps: Should you feel inclined to help me with the design and construction of my site - feel free, I am hopeless!
Dear Clotilde,
Bravo for your superb blog!!
I found it when I was looking for recipes, and the name chocolate and zucchini was really tempting...
I am also back in France, after living many years in the US and south east Asia. I discovered my love for cooking in Thailand, as they use a lot of lemongrass, basil, garlic, different varieties of ginger, .... and always using very fresh ingredients, prepared on the spot. now I work for a company, we grow herbs in the Cévennes, I am trying to develop a better knowledge of how to use them in cooking, and also to end a good meal. After all, they are not only good for our health but can also be delicious, ! Has anyone tried any interesting recipes? I am planning to develop a weblog also for our website. For now, we don't have much on recipes, but I hope to develop this page to begin with. Would love to hear any comments from you.
A bientôt! Daniela
Hi Clotilde!!...First of all, congratulations!!. I really love your blog. I wish I've found it last year, before going to Paris...It would have made a big difference!. I'm really surprised with your English skills...tell me how did you learn that well??. I love your pics and your recipes...looking forward for your book...
Silvana.
Bonjour, Clothilde! I am thrilled with your blog as I love all things French and most things food! Two questions: First: Are you a Virgo? Mon anniversaire c'est Mardi le 30 Aout, et vous? Bon fête á vous! Second: I have a favorite recipe for a chocolate zucchini cake, which I intend to make for my birthday. Would you care for it? May your dream job come true...My dream job is to retire in Brittany (in the town that bears my family name--Berrien) and travel (and eat) le monde entier!
Quel horreur! I have just discovered that, mais naturellement, you already have perfected the chocolate zucchini cake recipe! I offered to bring the proverbial coals to Newcastle! Thank you for a new approach to my favorite birthday tradition. I love the Italian zucchini that is now catching on in the states. They're moist, they grow in discreet bunches and they make the prettiest slices! Merci mille fois...
I am very please to find your blog. I am a american chef that cooks classical french. Keep up the good work.
Clotilde,
This is one of the coolest food sites i have ever visited. I love cooking and eating! Your site's an inspiration for all foodies. Also - i am indian, lived in india, boston (US), and currently live in Den Bosch, Netherlands. A lot of the western european foods that i am curious about - that i see in the biweekly farmer's market, are well referenced on this site! i have added it as a link on my blog for all my foodie pals!
A gorgeous little gem of a site Clotilde. You now have an avid reader in Australia.
Salut Clotilde !
Merci pour ce succulent blog !
Gilles (Amazon.com) - Seattle, WA
Hi Clotilde! I am so happy I found your beautiful site!
I have a question, and a suggestion for you.
Living in a small town in Sweden, it is obviously hard to find all those finer products that can easily be found just around the corner for fortunate gourmets living in Paris, like you. Could you recommend some sites where you can buy food products over the internet? I have found a few Italian ones and a French one, but I am slightly paranoid (imagine rat poison in the jam!) and reluctant to buy food over the net without recommendation.
Maybe that would be a good and welcome feature for your site, considering that so many of your readers live outside Gourmetmonde.
A list of serious, good sites selling products over the net!
Once again, beautiful site!
Your site is as delightful as a slice of chocolate raspberry cake!
I hope you find the courage to follow your dreams :)
After spending three years in Paris I have to say my favorite restaurant is the Restaurante/Bar Egidio near the museum. The owners are Italian and cook the finest Italian and French food I have ever tasted.
Bonjour,
Je suis tombé sur ce blog tout à fait par hasard, et ça me fait beaucoup penser à mon expérience. J'ai passé 1 an et demi à San José, et c'est là que j'ai vraiment pris goût à la cuisine. Je ne pense pas que ce soit si étonnant que cela. La situation, les rencontres font que l'on veut s'affirmer en tant que Français, et aussi partager un bout de sa culture, et un des moyens est par la gastronomie. Très chouette blog en tout cas! Bon courage!
Hello Clotilde!
What a beautiful intro on your blog :)
I'm a Greek working mom of 2 kids and very fond of cooking.
I envy you for living in Paris.May all of your dreams come true :)
See you soon
Hugs
Anastasia
Wow. I came across your site by was of the Torontoist that linked the to Parisist (http://www.parisist.com/index.php?page=3) and your interview there. I still need to read through it all as my french comprehension still needs some work. However, I must say that after looking at your site for just 5 minutes that it is very impressive! Your english is great (I assumed you were a native english speaker (i.e. an american living in Paris) until I read your about page. I lived in Paris for 4 months a few years ago and from time to time I still miss it. In particular, I miss elements of French cuisine (i.e. crepes!)... I will definitely check your site regularly and go back and see some of the stuff I missed.
My cousin recommended your blog to me, and I was immediately hooked! The RSS feed has earned a prestigious spot on the top of my Google homepage.
Your cooking style appeals to me because it's identical to mine. If it's not natural and healthy, or sweet and luscious, there's no reason to be eating it!
I too am an engineer who dreams of owning a restaurant or cafe. Given my penchant for poring through recipes and envisioning decorating schemes while at work, I'd probably be a better restaurant owner than engineer.
Thanks for the beautiful site, and keep up the good work!
ciao bella,
your blog is so wonderful! i am writing to you from Bayonne, New Jersey -- a small town located just across from New York City. We always knew there is a Bayonne, France and wondered what it is like. Thanks to you, now we know it is just like Chocolat!!!
since your blog was mentioned in time magazine have you been able to make the career switch to full time food writer and have you been able to generate some income from the ads placed on this site? i am asking b-c i am a food writer and am considering a similar style blog on italian food and travel. grazie mille cara!
renée
Greetings from Silver Spring, Maryland, and congratulations on an absolutely vachement chouette web site.
Two questions: Do you have a favorite movie about food? I suppose mine should be something like Babette's Feast or Like Water for Chocolate, but I have to admit I adore La Grande Bouffe.
Second question--my French reading skills are somewhat rusty. Is there a good French cookbook, in French, available in the U.S., whose language would be accessable to someone who really needs to "brush up?"
Can you recommend such a book and a source for ordering it?
Thank you!!! -Brien
Would you be interested in writing a chocolate article for my website?
Love your blog name! Chocolate's my favorite food, and zucchini's my boyfriend's favorite food so I just had to check out your site! ~Cat
How can you buy The Mighty Mandoline and how much is it?
Just found your site - it is excellent!
Totally the style of cooking I love!
My attempts to cut down time spent surfing the internet are definitely going to suffer...
Hi Clotilde,
I've just stumbled upon your site while looking for a recipe on oven-roasted zucchini/ratatouille and I'm so glad for it!
I live in Bombay and am a freelance food writer for several inflight magazines. Lately I find myself being given extra opportunities to try my hand at food styling for stories written by other folks, and that often involves cooking up the dishes too. This latest upcoming shoot is based on spa cuisine and reading the article has shattered my narrow vision that it is all about fresh fruit and fibre.
I've visited France twice so far and the last time I was there I stayed in Paris for several months at the home of my then copin in the 10e- such an interesting cosmo area!
I do hope our paths cross someday and if you ever plan on heading this way..
Regards,
Sandy
Salut,
i was actually searching on some information for topinambur - my latest discovery in the organic shelf in the supermarket when i found this site. I have to say it gave a great information about this "forgotten vegetable" and I really enjoyed to prepare some dish with it. Due I lived in quiet a few places throughout Europe I made one my favourite spare time activites (when I have some left) to raid asian / exotique markets and just try to explore what they have. Like african vegetables and pakistani food etc pp. Being a vegetarian and loving good food made me to discover a lot of strange and very tasty plants. Specially during my stay in Bruxelles where I was raiding the moroccan and pakistani shops and markets excessivly. And also to take my time and let the owners and explain all the vegetables, spices and and also giving a crash course in preparing them.
Thank you for this excellent website and keep up the good work !!
Bonne chance !!
Vera
Excellent!
I have recently become fascinated with cooking, having managed to approach middle age with little appreciation for the complex process that it is. Once I started learning a little French technique and appreciating the craft that goes into it I was hooked! Now, it's all about the fresh ingredients and combinations of flavors.
I love your spirit and your style! My new found passion for the entire process has my friends suggesting I open a restaurant, but after reading your blog I'm reminded of how much I really must learn. It's so overwhelming!
I will be moving soon to Las Vegas, which is filled with all sorts of great restaurants, so perhaps I'll be able to learn more there.
Meanwhile, I'll be perusing your blog...
I love this site, it is so refreshing and upbeat! I live abroad, and entertaining is a passion; your recipes keep me going with new ideas. Great job, I look forward to the newsletter.
Hey Clotilde, I read about your site in a short article in a New York City paper and I'm so glad I checked it out. We both love food and cook a whole lot. I would like to email you and talk to you some more but your email link isn't working at the moment. - cia
Hello Clotilde,
I am married to a French, "Breton" particularly. To be honest,i am quite surprise about the number of English speaking Frenchies especially on blogsite. "Mais maintenant vous attrapez vite de retard au niveau de langue" It's not just recent my websurfing, for a certain period i've been reading blog. But since my english and french is a bit of rubbish, i thought i would never be into blogging. But food blog inspires me. And find a lot of nice people too.
And one thing most is i am improving my written French and English.
Thanks for this interesting site. I have visited several times but it is just now i have posted comment. My blog is recent.
Bon continuation!
Trop cool! Finally, French taste with American ingredients !!! Me too, living in the States completely changed my take on food and taste. After being miserable for a year, I had to explore new ways of making the food I like: simple, sensual and healthy. But the choice of produce being so poor here - even in a large city like Chicago - it is still challenging. So thanks a million, Clotilde, for your creativity ! Your recipes have all the subtlety I had been sorely missing...
Are you a Taurus? We are famous for our taste for good food and ability to enjoy and estimate good quality. (and this shows - I can understand why Google has put this ad above;)
michael says you're cute. i like your blog a lot and cook food from it (ususally for him).
love,
MOlly
Clotilde,
Have been enjoying your site for quite a while now. Although my french is decent, it's wonderful to gain insight on food and eating from a Parisian that's in English to boot.
by the way - I've linked you to my blog.
www.merguezfrites.blogspot.com
ciao - CP
Greetings Clotilde,
Thank you for your delightful article about our Cookies for Santa holiday line. We enjoyed your review immensely, especially learning about the exfoliating aspect of out cookie dough. We are so glad you enjoyed our gourmet cookies and a new order is just a phone call away!
Sincerely,
Sisters Gourmet
Clodilde!
Wow!Clodilde, your site is neat. This is named for me: "true elegance". Congratulation.
Jose Luis
Bonjour Clotlide. Thank you for all the information on photographing food included on your site. I did all the photography for our website through trial and error. I am now interested in refining my skills even more, and look forward to putting to use info found on your website. Good luck on your photos.
Bonjour Clotlide!
It"s rather not the best place for this, but I have some problems with e-mailing you :(
Some time ago I started my own food blog. It"s about Chinese food - It contains some tips, cooking techniques & recipes.
Now I want to exchange links with other food blogs.
If you are interested, please let me know.
I called my blog Cook Chinese & you can find it at:
cook-chinese-food.blogspot.com
If you have any questions, here is my e-mail: musashi-maru@o2.pl
Best Regards
Przemek
Allow me to add to the long list of compliments. I discovered your site a while back through NPR. I haven't been visiting lately, but I was suddenly reminded of your site while in the kitchen this evening.
In a Mexican mood, I cooked up some chicken in a mole poblano - a wonderful sauce of chocolate and chiles. I made a bit too much sauce, and thought I could use some veggies, so on a whim I chopped up some chunks of zucchini and threw them in. Voila... chocolate and zucchini! Not too bad, either, although I think it worked more because of the chiles than the chocolate (chiles and squash can be excellent complements, I think).
I already saw the discussion of chocolate zucchini bread above, so I know I'm not the first to discover a combination of your two title ingredients, but I thought I'd share anyway. I'll be visiting more often... keep up the good work!
Wonderful site- thanks for sharing. I invite you to check out my latest chocolate posting at http://cookingresources.suite101.com/ If you haven't discovered Vere Chocolate, you like dark chocolate (it's my favourite indulgence) and you're a chocolate fan- you're in for a TREAT!
A bien tot.
What a really lovely site - your love of food shows through in every sentence and provides constant inspiration.
You have moved me to look for a "yogurtera" - just like my catalan granny used to use for delicious homemade yogurt! gosh - how could I forget?!?
Can't wait for the book... Best of luck!
Hy Clothilde ,
I really would like to meet you.
I'm facinated by food and new places, and already did a Parsi prospection on Healthy Snacking places.
Im working in New Food concept and I'ld like to meet you as soon as possibile to see what could we do together ( LIve in Paris, I'm French but English speaking also )
Please contact me ! : Elonore 06 76 39 07 17
What a wonderful site! Like so many others I stumbled across it while looking for a recipe for courgettes farcies. You write so eloquently, I can't wait to buy your book! Your recipes are delicious, I'm printing my favourites off to take on holiday to France in a few weeks. Do you by chance know of any good restaurants near Vire and in Annecy?
Hi Clotilde!
I happened across your site and the first thing i tried was the Melt In Your Mouth Chocolate Cake.. and I just want to say that it has a perfect name! :o)
So glad you put up your recipes freely.. and the picture are amazing.. not to mention the little tips and history lessons you have as well...
I'm all the way over in Malaysia.. same age as you...studied Hotel Management many years ago and i've just loved cooking ever since... especially dessert related recipes :o)
well I wont ramble on... but I hope your book will be available in Malaysia... or maybe you could post me an autographed copy? {heheh} :o)
T*H*A*N*K Y*O*U C*L*O*T*I*L*D*E!!!
Your blog is just fantastic!!
Congratulations.
I'm American and from the San Francisco Bay Area (Berkeley). My sister turned me on to your site. She lives in Paris, and I've been living off and on in France for 4 years now. Your English is great for having lived only 2 years in U.S.; you write like a native speaker and I'm wondering how you got so good. Can you let us in on your secret? (After 4 years in France and with a French boyfriend, I don't think my French is as good as your English!)
Great site, especially for such a young woman as yourself to have already such success with. Best of luck with your continued endeavors.
Hello Clotilde,
I recently stumbled across you C&Z blog and I must confess, am extremely impressed. I have just finished, rather predictably, the Chocolate and Zucchini Cake on the recipe index. A wonderful flavour combination.
As a young English woman, my family members and friends (when approached for recipe ideas) will direct me the typical English "meat and two veg, dash of gravy" meals, so it's extremely satisfying to have found the recipe index which offers an refreshing approach to food!
Many thanks.
Catherine
Hello Clotilde
I wanted to congratulate you. It seems you have hited the gastronomical/humoristical mind of everyone here, hence your success. On my side I have added your blog address on mine - as a favorite. If you want to have a look sometime feel free : http://makeup.party.bleublog.ch/
All the best and keep going with you wonderful blog.
Cheers
Mel
salut clothilde
les confitures ferber m'ont fait venir à toi mais je ne le regrette pas ! au moins je vais m'amuser à cuisiner en essayant d'apprendre l'anglais... tout un programme !!
donc merci de m'inciter à revoir ma grammaire anglaise, j'en ai besoin !
a plus !
pocky
Hello and bonjour !
Je m'appelle Briana, j'ai 15 ans, et j'habite à New York. Je suis une
étudiant et j'adore le langue français, mais je n'en parle pas bien.
Pardonez-moi.
J'ai visité Paris en février, et maintenant j'adore des nourritures
françaises. Vos recettes sont très délicieux, et j'aime les faire.
Merci, merci, merci pour un excellent site Web.
Bon appétit !
je t'ai écouté avec beaucoup d'intéret lors de l'émission de Julie Andrieu sur Europe1. L'eau à la bouche, je me précipite sur internet pour découvrir ton blog. Oh déception ! que de l'anglais.... Mais pourquoi ? D'après de nombreuses critiques tes recettes sont fort pertinentes. Et voilà que les non anglophones en sont exclus. Un mauvais point...
Clothilde, your blog is phantastic and an inspiration ! Thanks to you and your recipes, I have started cooking myself (the easier recipes!).
Here, however, quite a different question: What do you think of the restaurant on rue Lamarck in your district, le Beauvillier? I loved it 25 years ago when I lived in Paris. They have no web site, which seems a bit ominous ... I would be grateful for your comment on the matter. Best regards from terribly un-French Duesseldorf.
Your blog is really fabulous, full of ideas and very well made!
Dear Clothilde,
I read your articles often and have used recipes. thanks. In September I was in Berlin and discovered Norlanger bread. I have been searching for either a source to purchase some or even better a recipe. I enjoyed it at the Galleries Lafayette in Berlin and other eating places in Berlin.I wush I had brought some home to San Diego.I read where you had enjoyed it as well so maybe you could suggest a source. Thanks.
Hi Clotilde Dusoulier, you are Beautiful!!
Here I present my site of kitchen, hope that they like, this one in Spanish but soon we will have it in English.
http://www.recetasdelchef.com
Salut Clotilde!
Votre site web est vraiment le meilleur!
Je suis étudiante américaine à l'université, mais je viens de Californie. Ma grammaire est un peu horrible, mais j'apprends! Vous avez raison: il y a des choix diverses en termes de la cuisine à Californie!
J'habite à Paris depuis presque trois mois; je reste ici pour juste une année. Ça suffit pas! J'ai trouvé "Chocolate & Zucchini" hier. Maintenant, il faut que je le lise chaque jour.
J'adore votre "Paris City Guide" parce que cette ville est si grande, quelque fois j'ai aucune idée comment (ou où) je commencerais. À grace de vous, j'ai plus des idées. Maintenant, j'utilise votre site web pour trouver un bon resto romantique (mon petit ami, il viendra à Paris bientôt)!
Clotilde, merci merci bien!
*Si vous avez le temps, est-ce que vous pouvez suggérer un restaurant intime pour le dîner?
I am still trying to find the best places between Abesses and the Butte to buy my groceries. Any advice would be gratefully received.
Writing in English [is] a good way to keep the [English] language alive in me. I can see your point. But I can assure you that keeping a French version of your blog up to date in addition, would help too!
Biscuits Très Gingembre. Imagine the frustration of those whose competence in English is not adequate to (fully) understand your recipe!
A French version would mean a lot of work, I know. I have maintained a bi-lingual website about running for a couple of years therefore I know what I"m talking about.
I sometime dream I am suggesting you let me do the French version of your blog. But unfortunately, I wouldn"t be able to do it on a regular basis anyway.
Very best wishes
Don"t you think the translation given by
http://www.freetranslation.com/
is not so hilarious?
I have something else to add about your "Cours de la boulangerie", which I've read with great interest.
I make bread. I don't use 'yeast' any longer. I use sourdough. The bread takes much longer to get hard - and the flavour is different.
We have "Boulangerie savoyarde" nearby in Ecole-en-Bauges. They bake wonderful bread - made with organic ingredients of course! I'd like to... steal a piece of their sourdough... Maybe, one day...
http://www.boulangerie-savoyarde.com
Best wishes
Clotilde - I enjoy both your recipes and the design of this site. I've looked far and wide for a Movable Type plugin that will add a "Print me!" button to my individual posts and can't find anything. How did you do it? Thanks!
Rourke - There is no plugin that I know of, but Elise has a tutorial on how to create those printer-friendly pages.
Your blog is a joy to read. I especially like the recipe section. There are so many I want to make. Keep up the great work!
Hi,
I just found your blog this evening. I think I could become a regular reader: Firstly because you give several recipes I would like to try, secondly because it is
a nice way to practice a bit of english. By the way, I envy you your english (I have to write in english for my own work, but I find it rather painfull).
I understand you like to discover new places to eat. You should try
"L'epouvantail", 6 rue de jarente, paris 4th, (it is better in the evening): nice and simple food.
Happy new year,
Olivier.
Very interesting site, great foods , only one thing, webmaster check the width of the content page, if is larger then the space allocated the content gets push down as in this page.
I'm a bit obsessive in the winter especially when the sun is not teasing me to come out and play. Thus, I have recently prepared in unison your Biscuits Tres Gingembre, The Chez Panisse Gingersnaps, and the China Moon Cookbook's Ginger Moon cookie. Tonight, for a pre-valentine treat, my husband and I tasted all three while sipping our evening tea. In our opinion, the Ginger Moon cookie deserves a place along side the other two in the Miss Ginger cookie contest. All three have talent, but the Ginger Moon combines the delicate crispness of Miss Panisse, with the husky gingery boldness of Miss Biscuit.
Deirdre
"Had I but one penny in the world, thou shouldst have it for gingerbread." Love's Labor's Lost, Will Shakespeare
I love this site and really encouraged to keep my interest going! btw, I'm living in China and just started making my own meals. Is there any simple, as in real simple desert to prepare or lunch that I can pack without requiring heating up?
I am so excited that I have all the ingredients for your carrot salad. I even have one small Avocado sitting in a dish and chicken from last night. Life is good
Ho Cotilde! I love your blog! It's very engaging. I can't to try some of your recipes. I lov eall things french and have a renewed interest in cooking. Thanks for the inspiration. Cheers from Midwest America, Knari!
hi Cotilde,
First of all, a fantastic blog that is most informative and easy to read. Kudos!
My wife and I had the very pleasant experience of staying in Fontainebleau for a year and your blog relives many of the moments we spent there. Food was very much a part of our lives that year in France and today, we still very much miss France because of that. One suggestion: could you include your picks on Asian fare in Paris? We loved Woo Jung - a Korean restaurant on the 16th Arrondissement.
louis and eve from Singapore
Joyeux anniversaire, Clotilde! Your beautiful blog is an inspiration and encouraged me to write my own. And your first book is such a joy, I have become obsessed about oeuf cocotte.
I look forward to meeting you at Books for Cooks on the 12th September.
Best regards, J
Howdy,
I just saw a small card about your new book at the library at Johnson & Wales Culinary University in Charlotte NC.
I'm sure other culinary students like myself will find your book very entertaining. Thank you!
Hi Clotilde,
What a wonderful sight. I can't wait to test out the Canele recipe. I had my first canele yesterday, but I should have put it in the oven first. Though it was purchased in a french pastry store, its in Taipei...can't attest to how genuine it is. :(
I just wanted to say I thought it was so cute and sweet that your parents defended you (and themselves, I suppose)against someone's critical remark regarding you being able to "play on Satudays" as a child. It is always touching to see parents support their children...:)
Clotilde, hello and bonjour, and thank you for your charming blog. I've mostly avoided blogs but ... well, yours is witty, entertaining and it's about FOOD! I posted a query about finding a recipe for the Bonne Maman galettes before looking more closely at your site and now I plan to revisit as often as I can. If I find the perfect galette recipe (or figure out the one I have) I will email it to you. Encore une fois merci et brava!
Wow, what a great site (and sight!)! can't bring myself to call it a "blog".
I fell upon it by accident, doing a Google search on galette des rois, and have just spent nearly an hour reading, looking, and admiring, and of course subscribing to your newsletter. Am recommending it to my friends!
Bonjour!
After navigating through your web site, I am very encouraged to cook better and more often.
I am looking forward to your new book. I travel to France often and am always interested in local places I have yet to discover.
Thanks for the measurement page...that is how I found your site.
Merci beaucoup,
Elaine
Hi Clothilde
I am really impressed by your writing skills! Your stories are so detailed and full of funny personal impressions & experiences ... a joy to read! Question: Do you make a lot of personal notes (or do you use a recorder or make pictures) during your 'expiditions'? Or do you remember all your thoughts once sitting behind your computer? I would love to know since I like to write but have trouble structuring my thoughts. Mary from Belgium
I like the many hyperlinks in your articles too. One is not bothered with too many details, but if interested ... hyperlink, et voila!
Also your blog is so easy to use, I always find/track my way back. My compliments for both the content and structure of your blog!
Mary - Thanks for your kind words. I don't really have a general strategy in regards to taking notes. Sometimes I feel I won't have trouble remembering my thoughts and comments, and sometimes there's too much to remember so I'll jot down a few key items in a notebook.
Clotilde, your site is wonderful and you are very adorable, French, and amusant! You inspire me to cook more. I have been taking French off and on for many years and have recently decided to make an all out effort to be truly bilingual. I will start to read your site in French, because it's so much fun to read in English, I know I will be motived to read it in French! Merci!
I just discovered this great site... Clotilde, you are my new hero! For sure!
I also love to cook- to experiment with ingredients, spices, flavours,...this is my passion, cooking relaxes me. I just can't discribe how grateful i am that you share your "inventions" with us.
I am sure...from now one, my top5 sites ever!
Love you and keep on doing this wonderful work!
Salut Clotilde! Ça va? J'ai decouvri ton blogg depuis quelque mois et je le lis de temps en temps et... aujourd'hui j'ai decouvri une fille très agréable à la télé en faisant des petites quiches à l'oignon (laquelles je ferai tout à fait:-D)... et quelle a été ma surprise qu'il s'agissait de toi! Félicitations pour ton merveilleux blogg et merci pour partager avec nous ta conaissance de la cuisine. Il est superb! Bon anniversaire aussi! (Bien qu'il ait déjà passé)
Gros bizou! Nat, à L'Espagne.
I just discovered your blog and I must say I'm really impressed! It will surely become a daily reading. keep it up!
Hello, I found your site from guardian.co.uk article '50 most powerful blogs'!, I think I may have seen your site before as the name is memorable. Your story is very inspiring, especially for all food bloggers out there!
Clotilde:
I have a very nice recipe for Zucchini Bread that includes dark chocolate chunks. Until stumbling upon your blog, I thought I was the only person who understood the magic of this combination! May I share the recipe with you?
Just discovered your blog. You write very well for someone who spent only 2 years in the U.S. Are you still working in IT? Great blog and pictures!
Clotilde,
I just discovered your site and enjoyed it very much! We did the opposite of your two years in America, we lived in Italy! Now back in the states, starving artists, with lots of great memories. (also my grandmother's name was Clothilde!)
Ciao,
Rosemary
I read a fascinating cookbook 15 years ago written by a French woman who moved to New York City (after WWII?) and opened a successful sandwich shop. She had an amazing recipe for roast chicken and many other fascinating recipes. I have lost contact with the friend who has the book and was wondering if the book sounds familiar to anyone?
I have found your site through 'Sewer Cat' blog. I do not know French and am so glad you write in English. Love your site! Of course I am not much of a cook but you are inspiring me to want to cook. :)
Hi!
Just found you...it's a busy schoolnight, I'm tired, surfed the net and found your Oeufs en Cocotte recipe. Yay! Love the site, will be back to visit often.
Cheers from DownUnder
Hey Clotilde!
I just wanted to let you know how much I'm enjoying your blog! There are so many great recipes and there's always something new to try. I just recently bought your book, "Edible Adventures in Paris." My parents are coming to visit me in France (I currently live in La Rochelle) and I needed a food guide. I can't wait to use it! I hope some restaurants stay open in August!
Thanks so much!
Bonjour Clotilde,
Je voulais vous feliciter pour votre succes culinaire! Je suis vos aventures et recettes depuis de nombreuses annees.
Votre succes m'a largement inspiree, et etant francaise vivant aux Etats Unis, j'ai moi meme ecrit un livre qui s'appelle "French & Easy Light Food". Je viens juste de creer mon blog (je fais tout a l'envers!!).
J'aimerai beaucoup echanger avec vous, et notament je serai ravie si vous pouviez me donner quelques conseils..
A bientot j'espere,
Amelie
Nice blog! I live in London and have just bought "The Complete Robuchon".
I'm not sure if you're familiar with London, but do you have any special food shop recommendations to get the best ingredients?
Thanks.
Silvia
Bonjour Clotilde,
Je lis votre blog depuis déjà qqs années et, bien que francophone, toujours en anglais (tout simplement parce que j'aime bcp votre anglais). Enfin, récemment (et un peu par hasard) j'ai lu un post en VF et quelque chose m'a titillée, alors je suis remontée dans les billets en français... C'est très subjectif (en plus je n'ai pas tout lu) mais j'ai l'impression que lorsque vous écrivez en français, votre ton est plus personnel et intime. Peut-être l'effet "langue maternelle", je ne sais pas. En tout cas, votre voix n'est pas la même dans les 2 langues. Je trouve ce genre de phénomène un peu fascinant.
I have just looked over your recipes each category & love it! Cant wait to start using your recipes! Been to Paris 2x love i5, hope to return soon.
Pam in Boca Raton,Fl
Salut Clotilde,
Je suis tombee sur votre site en cherchant des idees pour une ratatouille au four; yours seemed closest to what I had in mind! I'll stop back by your site for more inspiration.
A tres bientot
(sorry, my keyboard is a l'americain)
Thank you for your fresh & flavorful inspirations! It is a joy to read from another foodie who has such passion.
Isteh Khoob ~ Bon Appetite!
I have just found your site, subscribed and inspired already. Thank you some much for sharing your passion. I too have a passion for food and hope to join you on your journey of continued discovery.
I just want to send a heartfelt "thank you" for such a helpful, informative, interesting, beautiful site. Your recipe for galettes was perfect (found after a long and unsuccessful search for the proper recipe)--and my husband is a Breton!
I really look forward to regular visits to C&Z.
Merci mille fois.
Gina in Dakar
I love the fact that I don't have to wrack my brains trying to convert American cups into either grams or ounces ~ you have very thoughtfully done it for us! Love the recipes ~ Thank You ~ X ~
i think you have a wonderful blog, and i read it regularly. i have been using your recipe to make pain au levain and it has changed my life!! I was studying in paris a few years ago and i lived on seigle raisin. i was hoping you could one day post a recipe for it? thank you for your inspiring blog!
I stumbled upon your site while doing a search on the web, and am really liking it so far. Great work on the style of the blog and the content, Clotilde. I just bookmarked the site so I can easily return to read more about it. :) I am crazy about food and everything related to food, but I've never thought about writing a blog (too lazy, I guess, plus I am not good with words...). I admire that you can do this full time, and you seem to enjoy it very much. Please keep up the good work!
Gina
I am delighted with your blog, it is very complete and profeesional, all of the recepies sound very suggestive, can't wait to get started with any of the delicious dessert recipes...thak you for your passion and devotion!!!
I just found your blog and after reading a few things...something did not seem right. why does she have so much access to wonderful french things? oh! she lives in the beautiful Paris! reading the about section, i see you spent time in SF. I live and SF and my second favorite place in all the world is Paris! love your blog! :)
Hi Clotilde,
I just wanted to let you know how much I enjoy and appreciate your website! I love the content and the pictures and am looking forward to wandering through the archives of Chocolate and Zucchini.
I am wondering, I have a small mint forest in my backyard (a zealous mint bush that is verging on being overgrown)--do you have any recommendations on how to use it?
Thank you again!
your fan,
Colleen
Thanks for your kind words, Colleen! Re: the mint, you can make mint tea, mint lemonade, mint pesto, mint sorbet, mint ice cream...
I've just seen you on National geographic and I decided to take a look at your blog. I'm not a big fan of french food but your recipes are very colorful and you are really creative!
Keep up the good work!
stumbled across your blog after a friend passed on the raw linseed recipe to me. (i am a lover of flax and all things that don't contain gluten/dairy-food intolerance). i just visited paris for the first time this year and i loved Montmartre!
Despite my digestive issues, I ate my way through the trip savoring every flavor and traditional meal I could find! A couple favorites stand out to me: a stunning tartare de bœuf and a roast leg of lamb that tasted like an entirely different animal than I've had in the US. Thanks for your blog, so many wonderful ideas to try!
Truly stunning website. Vraiment, un grand plaisir de regarder votre photos. En ce moment, ici a Melbourne, en Australie des caneles sont populaires. J'ai un blog mais aussi, je suis la directrice d'un competition ici en Australie de macarons-
Sans doute, quand je retourne a Paris, it would be an absolute pleasure to meet you!
Regards from Australia : )
Linda
Can I marry you?
I ran into your website when I googled Quinoa in Paris... at first I thought a recipe with quinoa, zucchini and chocolate? Of course, I delved deeper and then discovered your magical website. I am moving to Paris in January from California... and am already doing research on all things related to Mexican food! I'm going to miss it so... I look forward to reading your books for inspiration!
Thanks Jezmin, and welcome! ^_^
Very interesting website blog you have here. Truly addictive. Keep up the fantastic work you have created. Found your website from Lonely Planet, planning to travel to France/Paris in March/April.
Thanks for your blog, I can look forward to all your recipes for inspirations in cooking.
Best regards from Singapore,
Juan
J'adore votre blog et les photos. You make your recipes and ingredients come alive. I lived in Paris for a few months a while ago and have such good memories of the amazing food i had. I just came across your fabulous blog whilst searching for a ginger biscuit recipe and I am of to try the biscuit tres gingembre..Merci pour l'inspiration...
Holiday wishes from Sierra Leone in W Africa
Thank you, Selina, it's very exciting to think I have a reader in Sierra Leone!
nice blog!!! and keep it up...i just love your concepts...so neat both the blog and your thoughts on food. def. going to follow your blog!!!!
Superbe blog, impressonnant volume de recettes, merci pour toutes ces merveilles qui m'inspirent
Great blog! My wife and I have begun sneaking zucchini into breads and muffins over the last year. I hadn't thought of chocolate with it. Worth reading more!
Jason L.
Northern Virginia Hypnotherapist
Dear Clotilde,
I chanced upon your blog while researching for my Food Book - the current pet project I am on to.
Not only is the site so well thought out, your writing style is extremely enjoyable. And on top of that, your personality as a whole seems extremely helpful by nature and is very inspiring. Suffice it to say that after the first chance encounter, I have begun returning several times to your fold.
Keep the flag flying high. All the very best.
L. ARUNA DHIR
Clotilde, I'm moving to Paris to live in the 10th next week. I was wondering if you knew how to establish a stall in the St-Martin Market or any other markets? I would love to start a stall.
Thank you
I have no idea, but suspect you'd have to get in touch with the mairie d'arrondissement. Good luck with your project!
I enjoy Paris tremendously and love the Montmartre area... where a cosy little restaurant called Sarl Tifinagh (Avenue Rachel)is located. Simple rustic cooking..
I am going to try your oatbran blueberry muffins ...thanks for sharing the recipe. Do you know of a Pina Colada muffin recipe? I am on hunt for it! Thank you!!!
greetings from singapore !!
glad to have found your site and going to
be enriched by all your wonderful tips.
thank you so much.
Hi Clotilde!
I absolutely love the recipes you share and fully agree with your cooking style - that eating healthy doesn't mean one has to sacrifice the occasional sweet treat!
I can't wait to try whipping up a dish or two, starting with the olive oil and black pepper tartine that while simple enough to make, sounds and looks deliciously appetising.
Fingers crossed the bookstores here in Singapore carry your books, so I can pick up a copy!
- Lydia
Hi Clotilde. Your site makes me hungry and thoughtful. I can think of few more promising combinations. I really love your site -- and as a 20-year-old college student who has never cooked properly before, I think that's really saying something! Thanks very much.
I love your "French edible idioms", good work!!!!
Bonjour CLothilde,
je decouvre un site magnifique qui en plus peut me faire travailler l'anglais ;)
je t'en félicite!!!!!ça à l'air délicieux...il faudrait que je prenne du temps pour cuisiner :s
en tous cas si tes ami(e)s en ont marre, je veux bien etre ton cobaye quand tu veux, je suis près de Paris aussi ;))
te souhaite plein de belles et bonnes choses pour cette new year