Right in time to ring in the holidays, it is my latest publication Punchs et rhums arrangés, Editions Marabout!

© Richard Boutin
© Richard Boutin

It is a tutti frutti exploration somewhere between fantasy and reality, captured beautifully by photographer Richard Boutin.

© Photo Richard Boutin
© Photo Richard Boutin

Including 30 recipes for punch, infused rhum and cocktail-inspired finger foods, it inspires the libations and imaginations of the holidays to come.

© Kathrin Leist
© Kathrin Leist

In French bookstores November 4th, 2015.

Preorder a copy here.



Nothing declares the commencement of summer like breaking out the onesie.  My friends, summer has arrived in Paris!  After taking an honest look in the mirror, this might be my 1980s polyblend onesie’s last summer, a bittersweet farewell to a lot of memories of warm beer, vicious farmer’s tans and other slightly regrettable adventures of my early 20s. It’s really not too sad; I’m wise enough now to know it really was never very becoming anyway.  Cheers to getting a little bit older and finally investing in natural fibers!

But now that the sun is out to play, I have been packing a lunch and seeing where the day takes me, often including this superfood salad and juice.  Between some rendez-vous, a little picnic for one is one of summer’s perfect pleasures.


Super rouge salad

serves 1

-1 handful red baby spinach

-1/2 avocado, cubed

-2 tablespoons pomegranate seeds

-1 tablespoon goji berries

-1 tablespoon toasted pumpkin seeds

-lemon juice & olive oil, to taste

Layer all ingredients in to-go container.  Season with lemon juice, olive oil, salt and pepper to taste before serving.


Super rouge juice

serves 1

-1 small beet, peeled

-1/4 pomegranate, peeled and seeds removed

-1 apple

-2 carrots

Juice all ingredients together.  Drink immediately or keep chilled before enjoying.


Photo by Charlotte Brunet.  Food styling and illustration by Jessie Kanelos Weiner.

Shopping from Le Bon Marché.

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