A French Feast from a Political Pot

Here's a tasty article from the New York Times, spotted by Madame O'Connell:

MORELS speckled the forest floor. For a lavish meal with family and friends, Françoise Branget, a deputy in the National Assembly from the Doubs region, sautéed those earthy black mushrooms with Bresse chicken, the king of French fowl, and the pungent “vin jaune” from the nearby Jura district. For Ms. Branget, this was not just a feast. It was a celebration of her campaign to unite deputies on the left and right in a national cause: the promotion of French gastronomy.

Read the full article here.

Illustrated Recipes from Around the World

Check out They Draw & Cook for recipes drawn out and described in foreign languages!

'Creme' of the Crop

Inspired by Madame O'Connell's love for French culture, Douglas McWilliams shared a decadent treat with his French II honors class yesterday-- creme brulee. What a sweet way to return from MBA's snow-cation!