My October newsletter is just out on Cooking Organ Meats with Two-Star Chef in Paris & My Upcoming Interview on Oct 24 on natural skincare on the upcoming Vibrant Health Summit!……
After I had the honor of being inducted into the 800 year old Jurade of Saint-Emilion, and visiting dear friends in Bordeaux, I promptly sprained my ankle (again!) the day before my train to Paris. I stayed with friends, visited with more friends and generally walked around on that ankle (motion is lotion?!) all over Paris, reconnecting with people, places, and memories. And one of the big bonuses was that I got to work with two-star chef Romain Dubuisson (pictured above)!
 Rodin Museum Gardens, 7ème Arrondissement, Paris I met Chef Romain a year ago through friends in Saint Emilion and Paris, while I was with my tour group ladies in Paris last fall. I asked him then if he’d be willing to work with me at some point for my next book on organ meats. He said he would, and finally it worked out this October! Romain and I worked on four simple recipes together: Veal kidney, veal thymus (sweetbreads), veal tongue, and veal brains! It was so much food, and guess which part I ate up, practically licking the plate?!  Answer: The brains! Amazing! I couldn’t waste a morsel!As a true chef does, Romain cooked everything in different stages but sort of all at the same time, so I was taking notes as fast as I could, flipping back and forth from one page to the other in my notebook. Not actually that complex, the main flavoring ingredient for the recipes was: SALTED BUTTER!  Veal thymus (ris de veau) in tallow and salted butter It’s hard to keep up with a two-star chef, I was trying to photograph, video and write at the same time, but luckily he said I could ask him questions when I’m editing the recipes!  Sautéed Veal Kidney on an herbed butter sauce As per my request and according to ancestral tradition, we actually used the rendered fat surrounding the kidney (called suet) in which to sautée each organ meat. He simply heated the fat in a pot and used the “liquid gold” fat for each recipe!  Rendered tallow from solid suet, kidney fat The veal tongue was accompanied with a Ravigote sauce made of olive oil, vinegar, cornichons, capres, and chopped hard-boiled eggs. (The other traditional sauce served with veal or beef tongue is Gribiche, more of a mayo-based sauce.)  Veal Tongue and la Ravigote sauce And speaking of nutritious food…..I’m a part of the Nourishing Vibrant Health Summit October 23-27 How to reclaim vibrant health in the modern world of dis-easeWatch this summit for free…My interview airs on October 24th and is available for 24-hrs when you sign up for the summit. The session was recorded in front of my tour group participants on-location in the Alps of Switzerland! I talk about how to nourish your skin inside and out and how to find the best, natural skincare ingredients in your products and lifestyle! Then I’ll be on a live Q&A on October 25th at 1pm EST via Zoom alongside the amazing Sally Fallon Morrel, Dr Bill Schindler, and Dr Tom Cowan!! Write in or chime in your questions live with us! Watch the summit for free here!(Should I update my head shot?!) And as a subscriber to my newsletter, you are the first to have my link to my summit “freebie” on natural skincare right here! To healthy skin! |
And speaking of nutritious food…..I’m a part of the Nourishing Vibrant Health Summit October 23-27 “How to reclaim vibrant health in the modern world of dis-ease.”
Watch this summit for free…My interview airs on October 24th and is available for 24-hrs when you sign up for the summit. The session was recorded in front of my tour group participants on-location in the Alps of Switzerland! I talk about how to nourish your skin inside and out and how to find the best, natural skincare ingredients in your products and lifestyle! Then I’ll be on a live Q&A on October 25th at 1pm EST via Zoom alongside the amazing Sally Fallon Morrell, Dr Bill Schindler, and Dr Tom Cowan!! Write in or chime in your questions live with us!
Watch the summit for free here!
And as a subscriber to my newsletter, you are the first to have my link to my summit “freebie” on natural skincare right here! To healthy skin!
Bestseller Lavender Grapefruit Whipped Body Butter made with tallow from regeneratively-raised, organic, grassfed cows!
VISIT MY ETSY SHOP: BordeauxKitchen for natural skincare products — grassfed tallow-based lip balms, lip glosses, body butters, deodorants, foot salve and more!
See the rest of the newsletter here: Cooking Organ Meats with Two-Star Chef in Paris & My Upcoming Interview on Oct 24 on natural skincare on the upcoming Vibrant Health Summit!……
I was so honored and deeply touched to be recognized by this prestigious group!
