NPR Interview

This morning on NPR’s Weekend Edition Saturday, they aired an interview of me by Scott Simon, recorded yesterday from the BBC studios in Paris, in which we talk about baguettes and a nectarine gratin!

And the segment is available online

  • Theresa

    I was delighted to hear your charming voice today on NPR’s Morning Edition; I listen to NPR online every day in Paris, and this interview was such a wonderful surprise. I smiled the whole time! Can’t wait for the next time you grace the BBC studios.

    What a great beginning for your 26th year. Félicitations on the well-deserved recognition.

  • Stephanie

    Clotilde, now I am thoroughly jealous. As an absolute NPR fanatic, I was thrilled to hear you speaking with Scott Simon. To me, this is the height of success, so congratulations!

    Best,
    Stephanie

  • Bruce

    What a wonderful coincidence! Last night, I prepared your Salade de Courgette et Poulet au Vinaigre de Framboise for my wife and me and this morning we heard your interview on NPR. Both were excellent!

  • Maureen

    Clotilde, you took me back to France this morning and the kitchen of Annie Joucher, a woman from whom I learned so much about the basics of cooking in the south of France. Finding your blog is very exciting as I have much more to learn. Thank you for the great zuchinni recipe. For once I have a successful garden and will soon have many, many, little green squash (they are best when small, don’t you think?) so I look forward to trying this out. Great segment on NPR!

  • annie

    Dear Clotilde, Having recently had the wonderful opportunity to visit France,(and leaving my heart there), I was so pleased to hear your interview this morning on NPR. Indeed, a pleasure to meet you!!!! And, JOYEUX ANNIVERSAIRE!! Annie

  • Becky

    I was excited to hear the segment this morning as well! mmm nectarines… Sounds yummy.

  • Laura

    I was so tickled (as we say here in Texas) to hear you on NPR this morning. I’m a total NPR geek so by my lights you are definitely famous now. And, if I may say it without seeming too stalker-ish, your voice is charming and suits you perfectly. :-D

    Annie–my heart is in France too! Maybe Clotilde could pick our hearts up and ship them back to us if she happens across them.

  • Hillary

    I heard you on NPR this morning on my way to work. It was a total coincidence, as generally I am listening to previously recorded episodes of NPR’s “Science Friday” or “A Chef’s Table” or “Car Talk” on my iPod, but I forgot my iPod today. I was literally giddy and giggling out loud when I heard you on the radio. I just couldn’t believe it – especially since I’ve actually cooked some of your recipes and everything. Congratulations on your interview and happy birthday!

  • victoria

    I am so jealous of your life that I think I might have to stop reading your blog.

    Everyday, I eat fast-food burritoes, from the same burrito place in my building’s lobby, while I sit at my desk, so that I can bill more hours and support my law firm’s profit margin.

    Yeah. I think I have to stop reading.

  • lee

    Yeah! I was shopping at farmer’s market, actually driving around at the end to pick up boxes and boxes of produce, when my boyfriend yelled out the window “Hurry! Chocolate and Zucchini is on the radio!” I’m so glad he knows about the blogs I read or I might have missed it. By the way, I am definitely an NPR fan but I thought Scott Simon wasted his chance with you by asking silly questions like ” I assume you have a boyfriend?”
    Also, afew posts ago you linked to the Julie Powell article and I was wondering what you thought about it. I think I found out about her blog from yours and earlier this year read all of the archives after having my wisdom teeth pulled which was blissful torture. Anyway, I hate the assumption that organic has to be expensive and therefore elitist. I’ve done everthing from working on a farm to trade for food to being a farm cook for a season to delivering produce for a cooperative of small organic farmers. I’ve never made more than $16,000 a year but I try to eat organic and local as much as possible. It’s all about choices. I’d rather not pay for cable tv if it means that I can afford vegies with no chemicals on them. What do you think?

  • Alisa

    Here I am joining the ranks of NPR fans saying that for me too, being interviewed by Scott Simon is HUGE!
    :)
    Perhaps it is just me (although from reading past comments I really don’t think so!) – Equally as much as the recipes – “we” come to C&Z for the writing style, the charm and the humor, in how you describe your experiences on life and food.

  • Timothy

    Congratulations on your NPR interview. The only disappointing news was to hear that you have a boyfriend. :-)

  • keith

    Clotilde,

    great interview on npr, its wonderful listening to you chat about
    your adventures in france, makes me want to visit THAT bakery right now.

    and, by the way, you have a voice that’s made for radio.

    a new choc & zucchini fan

  • http://stephencooks.com/ stephen

    Congratulations on the interview…heard it by chance while driving this morning…then at my computer found it impossible to access the site for a while…guess I wasn’t the only one listening!

  • http://whisperingpine.blogspot.com blossom

    i listen to NPR a lot, congrats on the interview!

    C&Z is a wonderful food blog! i love it!

  • suzanne

    We just came back from a week in France, so I was very excited to hear your interview on NPR. A way to learn more about French cooking! We have a favorite restaurant in Nice called La Merenda. The chef makes something called an “onion tart” which puts other pissaladere to shame. If you get a chance to try it, perhaps you can tell us how to make it!
    Suzanne

  • Cheryl

    I want to congratulate you on the sweet success of your NPR interview. Until yesterday, I was out of the Chocolate & Zucchini loop, but am excited to join the fun.

  • asha

    i was sad to catch the interview saturday morning as it ended; you’ve a very clean, clear voice. do hope that you can do a tv show sometime after getting your book out!

  • Becca

    congratulations on being asked to interview on NPR … you did a marvelous job!

  • Ang

    Is it just me, or did anyone else think that this Scott Simon guy sounded like a moron? What the hell was that stuff about the baguette??

    Congratulations, you handled it with aplomb.

  • Antonietta

    Clotilde, congratulations on the interview – it’s a start to success. I like the nectorine recipe too it sounds simple and flavorful. C & Z is a great food blog- keep up the good work!

    Cheers,

    -Ant-

  • Spencer

    Clotilde,

    It was great to hear your voice, and I finally learned how your name is pronounced. I wished the interview was a bit longer though.

    Spencer

  • http://lovenspoonful.blogspot.com/ Lai

    Congratulations on your interview. I was listening to NPR and took a note of your site so i could come and visit. I had just started up my own food blogs and I love to read any that I come across. In fact, now I am craving Zucchini for dinner tonight.

    Would it be ok if I linked your page to my site, I would love to send any readers I have your way.

    Thank you,
    Lea

  • Heather

    Clotilde,

    I’m really just nuts over your blog. It’s the perfect place to visit when I’m up to my eyeballs with dreary daily work nonsense. It’s the great escape to Paris, if only for 5 minutes. Reading your daily posts bring a smile to my face and fill my head with my own wonderful memories of Paris.
    Hearing your piece on NPR the other day was just great.
    Thanks for all the smiles,
    Heather
    NOLA

  • susan

    White nectarines are lovely when used to prepare your recipe as heard on NPR. I purchase them at my Whole Foods market. Merci pour “le website”

Planning a trip to Paris?
Eat Your Books Recipe Index

Instagrams

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.