Picture Gallery

Picture Gallery

New feature on Chocolate & Zucchini! I have created a picture gallery to showcase the photos I take to illustrate the entries. It also serves as a visual archive index, as clicking on each picture will take you to the corresponding post. A link has been added in the “About” section on the left nav bar.

The digital camera I use for my pics, as I have been asked a few times, is a Nikon Coolpix 950. We bought it in 2000 and this model is not sold anymore, but I recommend the Nikon brand wholeheartedly.

On an unrelated joyous note, Maxence turns 25 today! I’m sure you will all join me in wishing him a very happy birthday. Joyeux anniversaire petit chou! :)

Things Clotilde Loves

Earlywood Utensils
Earlywood Handcrafted Utensils

Gorgeous wooden utensils to brighten your daily cooking

  • From $8 to $49
Cuisinart Griddler
Cuisinart Griddler and Waffle Iron

Easy to use, easy to clean, and full of possibilities

  • From $99 / 110€
  • Bonne anniversaire, Maxence! I’m sure you will eat well today, as ever!

    Clotilde, I love this idea of an image gallery, and in fact was thinking of making one myself, after I saw NYC Eats
    (http://nyc.blogs.com/photos/eats/). I hate to be a copycat, but I think it’s such a good idea that I’m going to do one for my site too.

  • Oops, that URL for NYC eats is:


  • Joyeux anniversaire a Maxence!

    (And I have to add, “petit chou” has long been one of my favorite French terms of endearment. So funny.)

  • Deb

    Joyeux anniversaire Maxence!
    Can’t wait for Clotilde to tell us all aobut the meal!

  • Desdemona

    Clotilde: It would be nice to find out how to make authentic French croissants. No matter where you go in North America, no one seems to be able to accurately duplicate them. I used to live in Tours and they had the most succulent buttery croissants there.

  • Maman

    C’est une superbe idée, ta galerie de photos !
    Bon, j’ai déjà souhaité un bon anniversaire à Maxence ! Je suis contente que la fête se soit bien passée.

  • Jackie – I like that blog too, love the cupcake pics!

    Jenny – It’s my fave too! And about the only one I use that I dared write in public… :)

    Deb – Birthday wishes passed on, thanks!

    Desdemona – I would indeed, love to know how to make a good croissant, but it’s considered one of the toughest things to bake, the flaky dough is an elusive thing! But if I come across a promising recipe, I’ll forward it your way!

    Maman – Ravie que ça te plaise!

  • orchidophile

    Feliz Cumpleanos! Ooops, happy birthday!

  • Nancy

    Hi Clotilde,

    The fennel and orange soup reminds me of a favorite recipe with halibut or salmon fillets.

    Oven at 400 F

    4 – 4 oz fillets of halibut
    1 Tbsp. olive oil
    Zest and juice of 1 large orange
    1/2 – 1 tsp. cayenne
    salt and fresh ground pepper

    Marinate 60 minutes, turn/baste several times.


    1 large fennel bulb, trimmed, reserve fronds, cut in half lengthwise. With cut side down, slice into thin slices lengthwise.
    2 cloves of garlic, sliced thin
    1/2 – 1 orange, sliced in half, lengthwise. Flat side down, slice into thin slices.
    Mix and toss fennel, garlic and orange slices with 1 1/2 Tbsp olive oil, salt and fresh ground paper.
    Place mixture on baking sheet, cover with foil and bake at 400 F for 20 minutes. Uncover, turn mixture with spatula or tongs, bake 20 minutes uncovered.

    Remove halibut from marinade and place on top of carmelized fennel and orange slices, bake 10 minutes (400 F).

    Arrange on plates, garnish with fennel fronds.

    Great served with roasted asparagus that are trimmed, drizzled with olive oil, sprinkled with coarse salt and fresh pepper and arranged on a baking sheet. Cook uncovered on a second shelf in same 400 F oven for 20 minutes (or less if the stalks are thin). Garnish with fresh lemon zest.

  • Nancy – This recipe looks very interesting and excellent, I’ll have to try it. It sounds like a very original way to serve fish, and the colors must be lovely. Thanks a lot for typing it up!

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.