The TASTE of
March
“In the pale evening gloom, when the soft fragrance of magnolias hung in the air, my heart would swell without warning.” — Haruki Murakami
With +19 today, the 3rd of March, and the magnolias blooming all over Lyon and slowly in Paris too, March has begun with an unpredictable spring warmth, enveloping our bodies in that long-awaited heat and our skin in those intense rays of sun — making one’s cheeks a little pinker on returning home than when leaving it.
The market stalls, as always at this time, are in transition — from winter vegetables and fruits to the first spring greens, crisp and crunchy. Radishes, although available all year round, are far crunchier now, and asparagus tempts everyone who falls in love with that fresh snap and taste of green brightness. Alongside rosemary and parsley, the markets begin to offer chervil, peppermint, thyme and smaller lettuces — still fragile, yet so full of flavour.
The menus at cafés are still in winter mode, offering hearty dishes, yet you can spot small, fresher additions appearing here and there. Everyone is in anticipation of the first strawberries, arriving towards the end of the month, and cucumbers too, if we are lucky — although there is still time.
The air carries the scent of crisp mornings and generously warm days, and the evenings are pure gold — warm still, yet with the quiet knowledge that in a few hours it will turn chilly. Runners along the rivers and in the parks early in the morning are dressed far more warmly than later in the day sipping their wines and enjoying long lunches in terraces beneath skies so bright that sunglasses are a necessity.
And all of that — that is the taste of March.
TOUR
The story of apple tart
The thin one
There is something unimaginably tempting and pure about this apple tart the French like to call tarte fine aux pommes. It is perhaps the highest proof that one does not need thirteen sauces and millions of details to enjoy something to the extent that it makes knees weak and the heart beat faster. Because this is simply shortcrust — or in some cases puff pastry — topped with layer upon layer of thinly sliced apples, finished with butter and sugar. And that is it.
Something I have been working on over the past few weeks (while enjoying my new kitchen). And then it is simply time to bake, waiting for that generous pile of apples to shrink under the heat, turning from crisp white to golden, soft and buttery.
Travel
Nice. Love affair
I fell in love with Nice, a city I did not like at all after my first and last visit 20 years ago. This time, slowly walking the streets, parks, squares, and beach and tasting the best Nice offers, I became one of those travellers who can not wait for a return. To inhale the sea air, listen to waves hitting the rocks, walk between colourful houses, and admire that laid-back feeling while enjoying a good mixture of French and Italian cuisine.
Discover
RECIPES
From simple appetisers and dinner dishes to easy-to-make cookies, tarts and more laborious cakes. But, mostly, all French and seasonal. Visit
HOME
From essentials like the softest and best-made duvets and cleaning materials to scents, candles, interior design accessories and all that makes your home the best place to live in. Visit
Drinks
One can pretend that a meal without wine is the best. But one can also be honest and say that it lacks that excitement of discovery. Some may say that coffee is the worst thing ever, exchanging it for tea or a chai latte, while others say that one cup of coffee is such a pleasure that it even times stops. And there is no right or wrong, as long as the product you use is made with respect, love and, preferably, a sustainable approach. Visit
BEAUTY
No matter the beauty rituals we have, we do have some. Some get by with a simple wash with soap. Some need four different products. Some crave an SPA visit every day, and some do not wish for anything annoying to their perfect, natural skin. I like to have a bit of everything, yet, as long as it is natural, clean and makes my mind and body happy. Visit
My latest recipes
Featured
EVENT
Cooking weekends. Burgundy and Latvia
April, May, September 2025
