Happy Thanksgiving!

November is a very special month for our family, as my eldest son was born right around Thanksgiving, opening the door to festivities and celebrations, as we open our Advent calendars on December 1st, which officially inaugurates the Christmas season.

How I love Thanksgiving for all the wonderful family time, cooking together, and bringing our family together around distinctly seasonal Autumn fare, loaded in taste, color and textures, in sum, food for the soul.

As I am in the process of finishing « Vignes et Mets Automne », and also in the process of planning this year’s Thanksgiving with my youngest son, here is last year’s menu, which you will find in the menu section for November :

Champagne, Foie gras, Jack O’Lanterns, Dinde farcie aux pruneaux, Gratin aux Cèpes, Sauce à la canneberge, Pumpkin pie; Vin: Domaine de la Solitude, Pessac-Leognan, 2015

Happy Thanksgiving !

C’est l’Automne!

After a wonderful Summer, I am always happy to trade out my light, pastel, linen, cotton Summer clothes for warmer, darker clothes. And the contrast is complete : from white to black !

And so it goes with my cuisine : I switch from tomatoes and mozzarella, to leeks and potatoes, from rosé to red wines, to foie gras and a variety of cheeses…and back to butter !

Now is the time to fill your wine cellar with all the wine fairs going on in your local supermarket or caviste. Don’t forget to stock up on champagne for the Holidays !

For October, I have a nice menu for you, just in time for Fall :

Entrée : Canapés aux fruits de mers

Plat : la Caponata, risotto

Fromage : Roquefort

Vin : Bordeaux Grand réserve, 2020

You will find my recipe for La Caponata in the Fall menu section under October . I add in some Harissa and use Frutta di Capero.

Bon appétit !

Welcome to July!

I am pleased to announce the upcoming publication of the third book in the « Vignes et Mets » series, the Spring or Printemps edition, now available for pre-order on Apple Books until the date of publication, July 10, 2022.

Still a work in progress, the Summer edition will come out just before La Rentrée in September.

And to accompany you throughout the Summer, you will find my menu for July a true delight : Oysters, Salade de la Mer, The Studio by Miraval rosé and Tonton Papas ice cream!

Happy Fourth of July 🇺🇸 and Belle Fete Nationale 🇫🇷!

Vive le mois de juin et l’Eté !

June starts to feel like Summer, which officially begins on the day of the Summer solstice, or June 21, which is also celebrated with La Fete de la Musique , an evening of musical celebration organised by cities all across France.

But since Roland Garros/French Open is still ongoing , with the Ladies and Men’s finals being played on June 4th and 5th, this is also yet another long weekend, or pont on the French calendar, Monday being a holiday.

Then there are the French legislative elections on June 12 and 19, following the recent re-election of Emmanuel Macron, followed by June 21st, La Fete de la Musique, when Summer officially gets under way, with long evenings on the terrasse, and the vacation mood starts to settle in for Les grandes vacances .

Whether you are juilletistes or aoûtiens, you will be able to enjoy my new collection of recipes coming out soon in Vignes et Mets Printemps and the Été collections , for Spring and Summer.

The monthly recipe for June will be published on June 1st.

Eat in season , eat sustainably and support your local farmers .

Bel Été à tous !

Vignes et Mets Hiver

As we slowly emerge from Winter, with Spring just a few days away, Ellen Wasylina is pleased to announce the publication of the Winter edition of the original book : Vignes et Mets Hiver .

This book opens up the new series of Vignes et Mets , which will feature a new book on each of the four seasons : Hiver, Printemps, Été and Automne.

As in the flagship book, Vignes et Mets Hiver is divided into Mets, Vins, Fromages for the months of January, February and March, followed by Mes Recettes préférées and a nice selection of traditional desserts.

To conclude, the book ends with Les Indispensables and Mes adresses préférées.

Join us on this sustainable and seasonal journey!

This book will be available on Apple Books for pre-order March 14 and for sale on April 1st, 2022.

Spring is almost here!

March is synonymous with my youngest son’s birthday and the arrival of Spring.

Here is our monthly menu suggestion, that you will find here :


Entrée : Dartois aux fruits de mer

Plat : Coquilles Saint-Jacques à la provençale

Vins :
Entrée : Champagne rosé
Plat : Bordeaux rosé
Fromage : Bordeaux rosé
Dessert : Champagne rosé

Fromages :
Here are a few varieties of Chèvre to choose from :

  • Bouchon de chèvre
  • Chabichou de Périgord
  • Chavignol AOP

This month I will be travelling to North Africa and will bring you back a full culinary report! Travelling is so inspiring, it opens up new encounters, combinations, parfums!

February Menu

Welcome to February!

Now that you have made it through the darkest, difficult months of the year, February awaits you with our beautiful menu : Vol au vent financière , Carré d’agneau, des fromages et du vin, bien sur ! As space is limited, for example, for the Vol au vent, you may have to search out how to make the puff pastry part.

Here is the link : https://vignesetmets.com/menu/february/

Tomorrow is La Chandleur, when we make crêpes, so watch for my crêpes recipe.

Valentine’s Day, or La Saint Valentin, is on the 14th, and we will publish a special menu for you and your Valentine!

Belle journee !