If there is one upside to America's failure to follow the metric system, it's that I don't have to know how much weight I'm gaining. After the first couple days with my host family, I realized I would most definitely be putting on the kilos this summer. Every single meal I have eaten with them has been spectacular to say the least. I imagine it has something to do with their cookbook shelf looking like this:
Yes, every single one of those is a cookbook. Sometimes during naptime, I look through and try to find something delicious that I could actually succeed at making. So far, I've got it narrowed down to the 101 recipes in this book:
Every morning I wake up to find that fresh baked baguettes, brioche, croissants, and pain au chocolat from the bakery around the corner have magically appeared on the table with a pot of tea. For lunch, I usually cook for Clara and the boys. My naptime research has steadily improved my skills; I even made chicken cordon bleu the other day! But I still happily turn over the kitchen whenever it's possible for Caroline or Pascal to whip up something great. Their idea of a simple midday meal is smoked chorizo in a cheesy pasta dish.
After Clara's nap, we usually head out to the beach or for a walk within the walls, meaning we always end up at the crêperie by dinner time. It's the best rated crêperie in the city, and for good reason - it's one of the only ones to still make their crêpes fresh to order, rather than having a stack ready to dress with toppings. The best meals at Crêperie Margaux are the galettes, a local specialty. For the first couple visits, I tried to order something new every time. But eventually it was clear that I had a favorite: le complet. It consists of ham, that I watch her slice fresh in the home every morning, three delicious cheeses, and an egg to top it off. If I am feeling more adventurous, I simply and an e to it's name and get tomatoes as well. It is a mouthwatering combination nestled in the crunchy, salty version of a crêpe.
I don't think anything you order here actually fits on a plate. But there's still always room for a dessert crêpe. I still haven't settled on a favorite, since it's possible to request any combination of fruits, sauces, and ice creams. The caramel in Bretagne is famous, so I highly recommend the butter caramel crêpe with vanilla ice cream; but even the crêpe au sucre (just sugar) will send you home happy.
Since it's a small restaurant, there are only a few employees that aren't family. The sous chef is Boris, a college kid who comes back to work every summer. Since he likes to take me sightseeing around the neighboring cities on his days off, the family calls him my "French lover chef." When I walk in to the restaurant, I head for the kitchen to greet Caroline and Boris with les bisous (I'm still surprised by how normal it feels to kiss everyone you meet). After dropping off the stroller and beach bag, Clara always wants to visit the neighboring restaurants since she's stolen the hearts of every chef in the area. Eventually we make it back and sit down at the table in the kitchen. Immediately, Boris brings me un complèt I didn't even need to ask for, every time saying "comme d'habitude mademoiselle Katelyn."
The galettes are a lot more difficult to make so I usually let the professionals handle those, but I've really enjoyed learning all the techniques for making my own crêpes. I have the secret recipes for both, so maybe someday I'll open a crêperie in the States.
Most days, Caroline can't get home until 11 at night, so they have a family midnight snack in lieu of a family dinner. It generally consists of wine or champagne and a homemade dessert.
One night when I was scooping the ice cream, I had a revelation. They don't have two kinds of vanilla ice cream here. They only have "vanilla." Well guess what, it's actually the equivalent of our "French vanilla." I don't know why it surprised me so much, but the fact that something named after the French is actually just normal to them was really amusing to me. That was a hard one to explain to the family.
Even if my French skills had not improved this summer (which they most definitely have), I would be more than happy with the improvement in my cooking skills. Actually, I think this trip has conditioned me like a Pavlov dog to salivate every time I think about Saint Malo.