I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.
Recipes
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Crisp Pear, Endive & Roquefort Bistro Salade with Quick Hazelnut Vinaigrette
A love letter to Parisian café lunches refreshed with golden California light. Crisp Warren pears, bitter Belgian endive, and pungent Roquefort are brought together by an effortlessly shaken Champagne-hazelnut vinaigrette that emulsifies in seconds.
Light-Roasted Delicata Squash & Castelfranco Salade with Meyer Lemon Chèvre and Bayonne Crisps
Autumn in Santa Monica by way of Saint-Germain: tender, caramelized delicata squash tossed with bitter, speckled Castelfranco chicory and crackling shards of French Bayonne ham. Pillows of citrus-whipped chèvre and a fragrant hazelnut-shallot vinaigrette keep every bite sun-drenched and vibrant.
Pan-Seared Black Mission Figs & Crispy Halloumi Salade with Walnut Vinaigrette
Late-summer California Black Mission figs caramelized in brown butter and aged sherry vinegar, paired with golden pan-seared halloumi over crisp chicories. Finished with toasted walnuts and an herbaceous Meyer lemon-shallot vinaigrette, this is bistro lunch luxury at its absolute best.
Roasted Butternut Squash Bistro Salade with Jammy Eggs & Warm Pancetta-Shallot Vinaigrette
A love letter to early autumn bistro lunches, marrying caramelized roasted butternut squash with bitter frisée, sweet crisp apples, and rich jammy eggs. Everything gets bathed in a sizzling pan-made shallot vinaigrette spiked with crispy pancetta lardons and bright Meyer lemon.
Honey-Roasted Fig & Pistachio Feuilletés with Citrus Mascarpone
Crisp, flaky layers of golden puff pastry cushioned with a bright Meyer lemon and orange blossom mascarpone cream, topped with jammy roasted Black Mission figs and crunchy pistachios. It brings the pure indulgence of a Parisian morning bakery straight to your sunny California breakfast table.
Pan-Seared Duck Breast with Blackberries, Charred Shallots & Pink Grapefruit Gastrique
Crisp, perfectly rendered duck breast meets the brilliant acidity of a pink grapefruit and late-summer blackberry gastrique. Paired with sweet charred shallots and creamy slices of ripe California avocado, it is Parisian bistro elegance served under a warm golden-hour sky.
Stories
View allCrisp Pear, Endive & Roquefort Bistro Salade
A love letter to Parisian café lunches refreshed with golden California light and bright, crisp autumn flavors.
September 10, 2026
Autumn in Santa Monica: My Delicata & Castelfranco Salade
Tender caramelized delicata, bitter Castelfranco, and crispy Bayonne ham meet sun-drenched Meyer lemon chèvre in this West Coast French love letter.
September 8, 2026
Late Summer Magic: Pan-Seared Black Mission Figs & Crispy Halloumi Salade
Caramelized figs, squeaky golden halloumi, and crisp chicories come together in this ultimate California-French bistro lunch.
September 6, 2026
Roasted Butternut Squash Bistro Salade with Jammy Eggs & Warm Pancetta-Shallot Vinaigrette
A love letter to early autumn bistro lunches, marrying caramelized roasted butternut squash with bitter frisée, crisp apples, and rich jammy eggs in a sizzling pancetta-shallot dressing.
September 4, 2026