Clafouti and a Tribute

Fresh from the oven, Clafouti is puffed and bubbly!

Coq au vin, Boeuf Bourguignon, Vichyssoise, Clafouti… had these names even been pronounced much less heard of in any home kitchen in the United States before 1961? I’m sure they had somewhere, but was anyone actually cooking them at home? I think not so much. Continue reading

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