Pain Complet aux Olives

Pain Complet aux Olives

Le Pétrin Médiéval is a little bakery close to our place. The name means “the medieval kneading-trough”, which doesn’t sound half as nice, I’m afraid. They happen to be the bread suppliers for Rose Bakery, where you can enjoy their excellent “pain intégral” with your salad.

Le Pétrin Médiéval sells an array of rustic breads and no-frills pastries, which all look very promising, and I bought a small loaf of their olive whole wheat bread the other day. It looked so nice and tasted so delicious, I thought I’d share. I intend to try the walnut version of this next time…

On another note, I went to pick up my second Campanier order yesterday. The vegetable basket contained a lettuce, a head of broccoli, a celery root, two little bulbs of garlic, and a string bag of Charlottes, those small thin-skinned and sweet-fleshed potatoes. In the fruit basket were nine blood oranges, two huge pomelos, and seven cute little pears.

Maybe it’s just me, but few things can compete with the joy of having produce drawers bursting at the seams!

Le Pétrin Médiéval
31 rue Henri Monnier
75009 Paris
01 44 53 05 02

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  • Such a vivid picture, such pretty packages…I wish my small town had such shops. The American way of grocery shopping is so different.

  • Blood Oranges??? Pears???? You’re killing me. Such rare finds here in central Pennsylvania — and CSA’s (as we call them) are even harder to come by. My favorite salad to make with pears is from Alfred Portale’s 12 Season’s Cookbook. Perhaps you’ll find inspiration in this:
    2 ripe Bosc/Bartlett/Anjou pears
    ¼ cup extra virgin olive oil
    4 teaspoons 25-year-old Balsamico Tradizionale vinegar
    Coarse salt and freshly ground white pepper to taste
    4 cups loosely packed microgreens
    1 tablespoon fresh lemon juice
    4 ounces Pecorino Romano cheese, in one piece

    Halve the pears lengthwise and remove the core with a small scoop. Using a thin-bladed knife or a Japanese-style mandoline, slice the pear halves 1/8 inch thick. Fan each pear half on a chilled dinner plate.

    Drizzle the pears with 1 tablespoon of the olive oil and the balsamic vinegar. Season them lightly with salt and pepper.

    In a small bowl, toss the greens with the remaining 3 tablespoons of olive oil and the lemon juice. Season them with salt and pepper. Arrange a bouquet of greens on top of each pear half.

    Using a vegetable peeler, finish each plate with curls of Pecorino Romano. Serve Immediately.

  • Blood oranges? I’ve been trying to get some for weeks, I’m so jealous :) They make a lovely sorbet…

  • Maman

    Bravo pour la nouvelle fonction “print me” ! Super mise en page !
    (les scones : je les connais, ils sont parfaits !).

  • My favourite thing to do with Charlottes is to make a warm potato salad — boiled potatoes, olive oil, lemon juice, capers, parsley, salt and pepper. So simple, so yum…

    I have had olive bread from the Paul bakery in Covent Garden, and was not impressed. I know your opinion on that chain, though!

  • Karen – Indeed, it is one of the major advantage of living in a big city : there are great treasures to discover, right around the corner!

    Donna – Thanks, the salad recipe sounds excellent. Simple and fresh!

    Angela – Oooh, orange sorbet! That must be really nice! I don’t have an ice-cream making machine, but I know how to make “granité” (like a sorbet but more crystallized) in the freezer…

    Maman – Ravie que la fonction Print te plaise! Et en effet, on ne s’en lasse pas de ces scones! :)

    Jackie – The warm potato salad is an excellent suggestion, thanks! And olive bread does have a peculiar taste that not everybody would like, but you’d have to try a non-Paul version of it to be sure! When is it you’re coming to Paris, again? :)

  • Not soon enough, I’m afraid! My friends and I are having a very special French meal tomorrow night, though, and I’m scouring your site to find ideas for things to have with our foie gras, onion confit, roast duck…

  • Hande

    Donna – I would like to make that pear salad – here (Italy) we do have them. Sorry ;-). But what are microgreens?

  • Hande – My guess is that microgreens, are like baby greens or spring mix, those young leaves of various types of salad : baby spinach leaves, arugula and the like…

  • Hande

    oh… that makes sense. Thank you! Will make this tonight. Should have some fresh valerian(?)in my garden…
    PS: You must be working as intense as I do ;-)

  • Hande – Ssshhh! Not so loud! :)

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