Watch Me Attempt to Master French Cooking Like Julia Child
Reviving classics while learning French techniques
Want to know something funny? Croissants are not even in Julia Child’s famous French cookbook. At least in Volume 1.
That’s mainly because great croissants take multiple days to prepare and execute. And while Julia Child’s book does not stray from the complex and complicated, she did not go so far as to require multiple days to complete a recipe.
At least from the recipes I’ve read thus far.
And so far, I’ve only completed one: roast chicken. You can watch the experience below and read about it here (including my personal rendition of her recipe).
I’m just getting started.
At The Bon Vivanter, we’re on a mission to elevate not only our lifestyle but that of everyone who joins us.
We want to make great food that is not simply sustenance but is a pleasurable experience after a tough day. That doesn’t mean hours in the kitchen either. Great food can be created with few ingredients, little prep, and short execution. If done properly, of course.
The same can be said about travel and experiencing different cultures. With just a little effort we can have incredible experiences, some of which can be life-changing.
That brings me back to Julia. I bought her cookbook with the goal of learning simple French techniques that can elevate all of my cooking. She even says it herself in the book. Basically, once you master some of the fundamentals that French cooks have honed for centuries, they can be applied to many other cuisines. There’s a reason why most chefs are classically trained as French chefs first.
Of course, my amateur skills do not expect to suddenly morph into Eric Ripert or Daniel Boulud. But they do expect to improve. They expect to build efficiency and effectiveness in the kitchen, regardless of whether I’m cooking something complex or simple.
I hope you’ll join me on this adventure. Hopefully, we can all improve our cooking together and in turn honor each meal in classical French fashion: with enjoyment and reverence.
I don’t plan to only write and make videos about Julia Child recipes either. My favorite cuisine on the planet is still probably Chinese, which I make time and again in various Shorts. So if you’re not already subscribed to my YouTube, what’s stopping you?
We also feature travel, New York City, upstate New York, and other luxury content. So while it’s not all about Julia and French food, she will play an important role over the next few months.
Next up is Râpée Morvandelle, a gratin egg dish that seemed more approachable for an amateur like me. Yes, I’m going wildly out of order in her cookbook but I don’t care. It will make it more exciting!
And if you’re not already, make sure to subscribe to this newsletter so you don’t miss any of our written or video content.
Cheers, and bon appetit from your favorite bon vivant!
For more, follow us here: