The Secret French Recipes of Sophie Valroux Quotes

“Little girls plot revenge. Smart women sit back and let karma do its job."
"I hope karma is a bloodthirsty bitch.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness.
Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“She led me into the salon, where buckets of mostly white flowers bloomed in every corner of the room like fluffy clouds, making it a magical olfactory experience for my nose and my spirit, the sweet aromas potent. There were roses, tulips, and peonies, as well as a few containers bursting with blood-orange flowers with saffron-colored filaments, similar in form to an amaryllis.
"I mostly ordered white flowers," said Jane, pointing to an arrangement. "The clivias offer a dash of color- my concept for the exciting change to come.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission.
Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups.
O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head.
Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“When I'd first stepped foot into this kitchen five years prior, the entire brigade made fun of my whiter-than-white complexion and teased me, saying they'd expected me to break like a porcelain doll. But I proved to them that I was far from fragile- conquering late nights and early mornings, not to mention all the burns, cuts, and bruises. It wasn't long before they dubbed me Scary Spice, the guys having learned never to drop their pants in front of a woman wielding an oyster knife.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“A self-serve buffet had been set up with every quiche and tarte salée one could imagine, like a beautiful pissaladière made with onions, shiny black olives, and slippery anchovies, or the one with tomato, honey, and goat cheese.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“L'AMUSE-BOUCHE
Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil


L'ENTRÉE
Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers
OU
Cream of Wild Asparagus Soup
OU
Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce


LE PLAT PRINCIPAL
Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto
OU
Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes
OU
Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes


LA SALADE ET LE FROMAGE
Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette


Selection of the Château's Cheeses


LE DESSERT
Crème Brûlée with a Trio of Strawberries and Cognac”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“When we exited the greenhouse, a kaleidoscope of butterflies floated over our heads, whirling in the sky. They were beautiful, their wings a creamy butter speckled with black. The top portion of the wings had stripes, similar to tiger markings, and the hind portion was marked with inlaid sapphire-blue crescents and one golden orange spot. One landed on my shoulder and fluttered its wings.
"Those are flambé butterflies. It's how your grand-mère came up with the name for the other restaurant," said Phillipa. "I Googled the English name: scarce swallowtails."
"I prefer flambé," I said.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“L'AMUSE-BOUCHE
Chocolate Parmesan Tapioca with a Pan-Seared Scallop

L'ENTREE
Salad with Chèvre Chaud, Honey, and Mint Dressing
OU
Roasted Butternut Squash and Cacao Soup
OU
Oysters with a Mignonette Sauce

LE PLAT PRINCIPAL
Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne
OU
Sweet Potato Curry with Mussels
OU
Chocolate Pasta with a Gorgonzola Cheese Sauce

LA SALADE ET LE FROMAGE
Moules à la Plancha with Chorizo served over a bed of Arugula

Selection of the Château's Cheeses

LE DESSERT
Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint

I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "That menu looks wicked incredible."
"I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected."
Jane rolled her eyes. "You're the chef."
"I am," I said, wanting to challenge her. "And this is the menu.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“CHRISTMAS EVE MENU

Foie Gras with Caramelized Apples

Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread

Escargots de Bourgogne

Oysters with a Mignonette Sauce

Oysters with Pimento Peppers and Apple Cider Vinegar

Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons

Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine

Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce

Moules à la Plancha with Chorizo

Selection of the Château's Cheeses

Three Varieties of Bûche de Noël


The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling."
Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud."
"How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season.
"Twenty?" I answered.
"Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut."
"No alcohol?" I asked.
"Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him.
Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce.
I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary.
The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds.
"The sauce?" I asked, dipping in my spoon.
"Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine."
I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily.
"You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?"
"Your palate is just like your grandmother's. I can never get anything past her either.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“While I searched for Clothilde's ingredients, I found a few bottles of juniper eau-de-vie in the dry storage area, nestled among hundreds of glass jam jars filled with Grand-mère Odette's homemade compotes- fig, cherry, apple, strawberry, apricot, raspberry, pear, and peach.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“L'AMUSE-BOUCHE
Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze


L'ENTRÉE
Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens
OU
Velouté of Butternut Squash with Truffle Oil


LE PLAT PRINCIPAL
Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes
OU
Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts
OU
Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage


LA SALADE ET LE FROMAGE
Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing


LE DESSERT
Poached Pears in Spiced Red Wine with Vanilla Ice Cream”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my.
I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“The poissonnier is delivering some of his beautiful daurades and scallops."
I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded.
"Pomegranate? And hazelnuts?"
"Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve."
That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I picked one of the black dirt-encrusted beauties up and breathed in its earthy, sensual scent. This gift of gourmet delights, worth its weight in gold, was clearly delivered by the cooking gods.
"D'Artagnan and Aramis are not only hunting dogs, they're wildly talented truffle trackers,"said Phillipa.
Thanks to the Times, I knew dogs had mostly replaced pigs years ago on the quest for truffles because they were easier to train and didn't chow down on the fungus after they found it.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“The recipes I'd cooked as a child floated in my brain, like making succulent duck and cooking potatoes in duck fat- a standard in southwestern France. From chicken to sausage, pork loin to lamb, duck fat gave savory ingredients a silky feeling on the tongue. Again, the visions I was having transported me back in time, right to when I first tasted Grand-mère's special duck-fat-drowned French fries. I'd been a goner ever since.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I hated tête de veau (boiled cow brain), and who wouldn't, but loved escargots in a creamy garlic, butter, and parsley sauce. The word "cerise" was underlined four times, along with the words "Ma petite-fille Sophie, elle aime n'importe quoi avec les cerises." I still loved them.
My visits to Champvert always coincided with cherry season, and Grand-mère Odette always made sure a bowl of plump black cherries sat in front of me. When I wasn't tasting one of her wonderful creations, I'd stuff one cherry after another into my meager mouth and spit the pits into a bowl, reveling in the juicy and sweet explosions hitting my tongue. As she whisked the batter for her clafoutis, stating how important it was to keep the pits in the cherries or the dessert would lose its nutty flavor, she'd tell me about some of her other recipes, the ingredients rolling off her tongue like a new exotic language I wanted to learn every word of. Saffron, nutmeg, coriander, paprika, and kumquat- what were these things, I wondered?”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I spread some fresh goat cheese onto a baguette and bit into it. The bread was flaky and buttery, clearly freshly baked this morning, and the cheese was tangy and tart. For an instant, the cheese, the taste, transported me to my childhood, to the kitchen I remembered- the one with the red-and-white-checked curtains- to many days of happiness, to the cheese I was eating right now. I didn't remember it tasting so good.
"Oh my God," I mumbled with this mouthful of excitement, so delicious it was sinful.
"Ma puce, is something wrong?"
"No, this is the best meal I've had in weeks," I said. "It's sublime."
"Bah," she said. "It's simple. But sometimes simple is the best, non?"
I couldn't have agreed with her more. I wanted- no, needed- simple. Lately everything in my world was so complicated; I prayed for simple.
"Madame Pélissier makes our goat cheese right on her farm- also other fresh cheeses like le Cathare, a goat cheese dusted with ash with the sign of the Occitania cross, as well as a Crottin du Tarn, which is the goat cheese we use for the pizza, and Lingot de Cocagne, which is a sheep's milk cheese. Do you want to do a little tasting of her cheeses?"
"Would I? You bet."
Clothilde ambled over to the refrigerator, returning with a platter of lumpy cheese heaven straight from the cooking gods' kitchen.
"Et voila," she said, placing it down and bringing her fingers to her lips, blowing out a kiss.
There were veiny cheeses marked with blue and green channels and spots, soft cheeses with natural or washed rinds, and fresh and creamy cheeses, like the goat cheese. The scents hit me, some mild with hints of lavender, some heavily perfumed, some earthy, and some garlicky.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“With my heightened sensitivity to smell, there were too many aromas to take in at one time. Pine. Apple. Cedar. Smoke from the fireplaces. An onslaught of sensorial experiences. All the odors blended together into one and, although wonderful and fresh, it was dizzying and my nose twitched from overload. My eyes focused on the orchard, the trees still laden with apples. Je vais tomber dans les pommes, I thought, thinking of the French expression "I'm going to fall in the apples," which meant to faint.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“I recalled the time he tricked me into eating a live snail, explaining that snails were a delicacy in France, and if I were to develop a true palate, I had to eat one. It wasn't until later that I learned they were, indeed, delicious, but one didn't just pick up a snail from the garden and put a dash of salt on it. Snails we're eaten after a long curing process and served after they were baked in loads of butter, garlic, and parsley- les escargots de Bourgogne.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“Grab one of the gorgeous Baccarat crystal glasses you bought me for Christmas last year, Sophie," said Walter. "Didn't your grandmother tell you it's the only way champagne should be served?"
Robert smirked and pointed to the buffet. "We certainly don't drink Dom straight from the bottle."
"Yeah, yeah, yeah," I said. "How crass of me."
I meandered over to grab a glass- a coupe de champagne, the oldest design, preceding flute and tulip glasses. Legend had it that the bowl of glass was modeled after the breast of Marie Antoinette.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux