tartare de daurade (sea bream tartare)

September 5th, 2013

chef morgan tartare

La Rentrée, l’art du cru, and what Parisens really eat

 recipe: tartare de daurade (sea bream tartare) 

If you have traveled to France in the month of August you know that the country really comes to a halt. As a friend aptly noted, “Ah… grandes vacances, where everyone is out and out of it.” C’est vrai (it is true).

For the month of August (although it is creeping into July as well) there is a customary and societal expectation of absenteeism. Everyone takes time to re-charge their battery and spend time with their family. This uniform expectation of doing nothing and getting nothing “accomplished”  I have grown to love as there seems to be no downtime due to texts and emails sent to your portable phone. When you accept that nothing — nothing — will just get done in August, it is very liberating (although as an American it took me some time to come to terms with the notion). You plan around it and guess what? Everything still gets done. French time.

chef morgan train


 My daughter took this photograph on the train returning to Paris from Nice. I like it because to me it says “au revoir” (bye, see you again) to the summer. 

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