法式早餐
Le petit déjeuner is small, careful, and at home. A bowl of café au lait, a tartine with butter and jam, a croissant on Sunday. The croissant takes three days. The butter is what you remember.
精选法式早餐食谱
- 法式牛角面包，三天制作法 — Gabriel Moreau · Paris, France · Gabriel: the croissant takes three days. Here is why each day matters.
- 巧克力面包 — Gabriel Moreau · Paris, France · Gabriel: the lamination is the same as the croissant. The chocolate is dark.
- 吐司，黄油，杏子酱 — Iris · Paris, France · Baguette, salted Normandy butter, the year’s best jam. The morning meal.
- 法式吐司，隔夜法棍 — Iris · Lyon, France · Stale bread, milk, eggs, sugar, butter, the patience to brown both sides.
- 欧蕾咖啡，碗装 — Iris · Paris, France · Strong coffee, hot milk, no spoon, both hands.
- 布列塔尼可丽饼，黄油和糖 — Hélène Dubois · Bayeux, Normandy · Hélène: the simplest crêpe. Butter, sugar, a squeeze of lemon. Sunday morning.
- 荞麦可丽饼 — Iris · Brittany, France · Buckwheat flour, salt, water — the savory crêpe with ham, egg, cheese.
- 溏心蛋，配吐司条 — Iris · Paris, France · Three minutes thirty. A soft-boiled egg, butter on baguette, dipping.