Recipes by Marguerite Lavigne
20 recipes
Pan-Roasted Rack of Lamb with Blistered Early Apricots & Pistachio Mint Gremolata
Spring in California means the days get warmer and the early stone fruit starts showing up at the farmers' market. I love pairing the rich, savory depth of pan-roasted lamb with the tart, sun-kissed sweetness of blistered apricots and jammy shallots. Finished with a vibrant pistachio gremolata instead of a heavy demi-glace, it's a dish that feels like a Parisian bistro teleported to Big Sur.
Golden Pan-Roasted Chicken & Baby Artichokes with Meyer Lemon Pan Sauce
This is the dish I make when the evenings finally stretch out and the California sun dips low over the patio. We are taking my two absolute favorite spring ingredients—baby artichokes and perfectly crisped chicken thighs—and pan-roasting them until they are caramelized and tender. The magic happens when we deglaze all those gorgeous, savory pan drippings with a splash of natural white wine and bright Meyer lemon to create a glossy, butter-mounted sauce that demands to be eaten outside.
Pan-Seared Steelhead Trout Amandine with Blood Orange & Marcona Almonds
Amandine is a French bistro classic that I absolutely adore, but we're giving it a vibrant West Coast update. We're swapping traditional white fish for meaty, beautiful Steelhead trout, and trading standard slivered almonds for salty, buttery Marcona almonds. Toss in some jewel-like blood orange segments, and you have a pan sauce that's nutty, bright, and completely irresistible.
Charred Tomato & Rosé Mussels with Avocado Rouille
Some people build a broth for mussels with heavy cream. I think that's like wearing a wool sweater to the beach. Out here, we want sunshine in the bowl. This is a vibrant, sunset-hued take on classic moules marinières. We build an intensely flavorful broth by blistering early summer tomatoes, deglazing with dry California rosé, and blooming a heavy pinch of saffron. The surprise? We skip the traditional egg-yolk mayonnaise and serve it with a luscious, garlic-spiked avocado 'rouille' for dipping your crusty baguette.
Salade Frisée Californienne with Warm Meyer Lemon Emulsion
I adore a classic Parisian Salade Lyonnaise, but sometimes a heavy bistro lunch puts you straight to sleep under the California sun. My West Coast answer? I keep the gorgeous, slightly bitter frisée and the essential soft-poached egg, but I swap heavy lardons for crispy pancetta and blistered sugar snap peas. The magic happens in the pan: a warm, mustardy emulsion built with Meyer lemon and pancetta drippings. Crowned with creamy avocado, this is patio lunch perfection.
Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter
There is nothing that transports me to a sunny table in the 11th arrondissement faster than thinly sliced Jambon de Paris on good bread. Here, we give the classic bistro tartine a California twist with a whipped avocado-Dijon butter, vibrant shaved spring radishes, and my absolute favorite—a perfectly jammy egg. It's the ultimate lunch to pair with a chilled glass of natural Gamay.
Caramelized Shallot & Early Cherry Tarte Tatin
I adore a classic apple tarte tatin, but my heart truly belongs to the savory side of the Parisian bistro. By May, California gives us our first sweet cherries, which are absolute magic when roasted alongside sticky, caramelized shallots and a splash of sherry vinegar. We are skipping heavy cream here and crowning the flaky pastry with a bright, Meyer lemon-whipped chèvre that cuts right through the richness.
Sun-Kissed Artichoke & Meyer Lemon Oeufs en Cocotte
A Parisian neighborhood classic reimagined for a sun-drenched California morning. We're nestling pasture-raised eggs over tender artichoke hearts, bathing them in a bright Meyer lemon crème fraîche, and baking them gently in a bain-marie. Grab some crusty sourdough and pour a glass of morning pét-nat—this is how a spring Sunday was meant to be spent.
Pan-Roasted Chicken Paillard with Warm Haricots Verts & Smashed Olive Vinaigrette
Chicken breast has a reputation for being the safe, boring option, but in a French bistro, it is a canvas for technique. By pounding it into a thin paillard, we maximize the surface area for a deeply golden pan-roast, finishing with an aggressive, aromatic butter baste that keeps it wildly juicy. I serve it crowned with a tangled, sun-drenched salad of blistered haricots verts, buttery green olives, and creamy avocado, all tossed right in the pan juices. It’s elegant, incredibly fast, and tastes like a late-spring evening in Paris by way of Big Sur.
Quick-Seared Scallops with Sweet Pea-Avocado Purée & Meyer Lemon Beurre Noisette
This is the lunch I crave when the coastal California fog finally burns off. We are taking the classic French pairing of scallops and sweet peas, but giving it a sun-drenched glow-up with ripe avocado and a quick Meyer lemon brown butter. The secret to that perfect, caramelized crust? Dry-packed scallops and a screaming hot pan.
Warm French Lentil & Shaved Radish Salad with Meyer Lemon Emulsion
A Parisian bistro lunch reimagined for a sunny California afternoon. We're gently poaching earthy French green lentils until just tender, then tossing them while warm in a bright Meyer lemon and Dijon emulsion so they soak up every drop of flavor. Crowned with peppery shaved spring radishes, creamy avocado, and a perfectly jammy poached egg, it's elegant, nourishing, and completely unapologetic about its love for shallots.
Quick-Seared Ahi Tuna Niçoise Californienne
A Parisian bistro classic given a sun-drenched West Coast makeover. I know traditionalists might clutch their pearls, but we're swapping the heavy potatoes for crisp spring snap peas and adding my absolute favorite: creamy California avocado. The trick to this lunch is a very hot pan and a fearless, quick sear on the tuna—you want that beautiful pepper crust while keeping the center jewel-toned and rare.
Spring Terrace Salade de Crabe with Fava Beans & Grapefruit Vinaigrette
Picture yourself at a tiny zinc table in April, a chilled glass of Chenin Blanc in hand. This elegant salade composée marries the delicate sweetness of fresh lump crab with the creamy California sunshine of avocado and a bright, quick-emulsified grapefruit vinaigrette. It is light, deeply flavorful, and completely unapologetic about mixing classic French technique with vibrant West Coast produce.
Pacific Cod & Baby Artichoke en Papillote with Meyer Lemon & Tarragon
Listen, there is a rumor that cooking en papillote is fussy restaurant magic. Nonsense! It is actually the most forgiving, beautiful way to capture the soul of spring in a simple parchment pouch. We're nesting buttery Pacific cod over thinly sliced baby artichokes from the market, tossing in briny Castelvetrano olives, and letting a splash of crisp white wine steam it all into sweet, fragrant harmony. Opening these at the dinner table is like receiving a tiny, delicious spa treatment.
Spring Asparagus & Jammy Shallot Quiche with Meyer Lemon Custard
A Parisian bistro classic lightened up for a sun-drenched California weekend. We are blind-baking a flaky, buttery crust, then filling it with sweet jammy shallots, vibrant spring asparagus, and a delicate custard that swaps heavy cream for bright, tangy crème fraîche and a kiss of Meyer lemon. Pour a chilled glass of Chenin Blanc and take the afternoon off.
Sunset-Steamed Mussels in Orange Wine with Green Garlic & Meyer Lemon Butter
Mussels are the ultimate bistro fast-food, but that doesn't mean they can't be poetic. I love steaming these plump beauties in a slightly funky, skin-contact orange wine just as the golden hour hits. Instead of heavy cream, we mount the vibrant sunset-colored broth with a quick Meyer lemon and tarragon butter, creating a glossy emulsion that demands to be mopped up with shattered, charred sourdough.
Shallow-Braised Dijon Chicken with Fennel & Spring Peas
Poulet à la moutarde is a Parisian bistro staple, but traditional versions often drown in heavy cream. Here, I've traded the cream for a sunny, West Coast hit of Meyer lemon and a bright handful of fresh tarragon. By shallow-braising the chicken thighs, we keep the skin shatteringly crisp while the meat becomes incredibly tender, all swimming in a glossy, shallot-studded pan sauce.
Melted Leek & Tarragon Brouillade with Sliced Avocado
A brouillade is essentially a scramble that went to French finishing school. We take our time here, sweating leeks into sweet, buttery submission before adding the eggs and gently folding them over low heat until they are custardy and impossibly creamy. Served with fanned avocado and a ridiculous amount of fresh herbs, it is exactly what I want on a lazy Sunday morning sitting in the California sun.
Blood Orange & Cardamom Baked Brioche Perdu
I love the energy of a bustling neighborhood bistro brunch, but I absolutely refuse to stand at my own stove flipping individual slices of French toast while my friends drink Chenin Blanc without me. This baked pain perdu is my love letter to lazy weekend mornings. We tear an entire loaf of buttery brioche into craggy pieces, soak it in a bright, whole milk and Meyer lemon custard, and bake it until puffed and golden—leaving the heavy cream behind so the vibrant California citrus can really sing.
Spring Morel & Meyer Lemon Socca with Sunny Eggs
Listen, I adore a formal French brunch, but sometimes I just want to sit on my patio in the California sun with a glass of natural Chenin. Enter socca—the iconic, crispy-edged chickpea flatbread of Nice. We’re using it as a rustic canvas for the undeniable stars of spring: fresh morel mushrooms. By giving the morels a gentle, butter-basted sauté, we coax out every bit of their earthy perfume without losing their delicate texture. Crowned with a sunny-side-up egg and a shower of bright Meyer lemon zest, this is a bistro-worthy morning dish that feels completely effortless.