A Cookbook for La Maison Verte du Jardin Botanique de Marnay sur Seine

INTRODUCTION –

During her residency at La Maison Verte, Elizabeth  experimented with recipes that use a large proportion of fruits and vegetables that are locally sourced. She created a cookbook that uses the fruits and vegetables of the Botanical Garden of Marnay sur Seine with meats, fish and cheese. Elizabeth incorporated produce grown seasonally in other regions in France into her recipes. All of the recipes listed in this booklet have been influenced by the atmosphere of the Botanical Garden and of the collegiality of La Maison Verte. The many shared meals with fellow artists in residence and neighbors over the past three summers in Marnay have influenced Elizabeth’s style of cooking and have emphasized the importance of family style meals. She also included in this project the many open air food markets of Paris, as she has been fortunate to return to Paris as artist in residence on several occasions, always with a kitchen to use! Ready made foods, specialty food purveyors, fromageries, boucheries, fish and seafood stores, and kitchenware stores are a huge draw and inspiration.

To compile and edit the recipe booklet Elizabeth was assisted by Patricia Miani.

Milly West and Andy MacKenzie photographed Elizabeth’s artwork and Wendy Lewis provided guidance with the text.

To compliment the recipes, Elizabeth created a series of oil paintings inspired by Marnay, and a series of watercolour sketches of the culinary delights available in Paris.

CONCEPT –

For my first trip to France in the 1970’s, I took the train boat train combo from London England to Paris France. Getting to France from London, England was a long journey before the tunnel was built, almost 12 hours. When I arrived in Paris, we went to see the parents of one of our group, American ex pats living on the Avenue de Saxe in the 7th arr.

Thus began my education into French food, cooking for daily sustenance, pleasure, entertaining and celebrations. We visited the wonderful market on their street, where the vendors would set up twice a week.. I was fascinated and wanted to learn everything I could.

Another part of my Paris education came when I visited the architectural salvage yards with my hostess, who was an American interior decorator. In the yards I saw staircases, fireplaces, pillars, doors, bathtubs and sinks, ironwork, marble and wood moldings. I learned about fabrics and trims, linens, cooking pots, casseroles, glassware and silver. I learned how to set a table to amuse and enchant. I learned the value of a good make ahead casserole , and the necessity of of cooking with seasonal foods.

Many homes had been taken down and the pieces that constructed the interiors of the homes were preserved for dispersal into more stripped down newish homes. The architectural salvage would provide these homes with another dimension of history and a context for decorating them.

On this most recent trip to Paris, I continue to visit the fabric and trim stores, and know how to purchase sheeting, towelling and pots and pans in France. I know what each stylish implement or porcelain piece is used for.

It was quite an education, one that has remained with me for all of these years and is the root of my fascination with French food, French housewares and regional cuisine. It set my palate and my inspiration to strive for this in this cooking anthology.

The Paris boulangeries and patisseries became a regular daily stop during my visits.

I was and continually am amazed at the variety of baked goods available, the beauty of their presentation and their taste!

I have spent the last seven Augusts in France at both the Irish College in Paris and now at both Camac and La Maison Verte du Marnay sur Seine in Marnay, France.

I have become a collector of kitchen pieces and household decorative finds, sourced at the local broquants.

During each summer, I cooked extensively for my friends at home, and learned about cheeses, produce, meats, fish and baked goods.

I have visited and thoroughly enjoyed the Marche D’ Aligre in Paris, the Marche Bastille  and various regional small farmer’s markets around Marnay.

I have had the opportunity to pick the fruits, vegetable and herbs from the Jardin Botanique in Marnay sur Seine.

It was from there that I was encouraged to write this cookbook.

This compilation is the first of several, as my enthusiasm is building during the process of putting this small book together.

The recipes are American and Canadian style and are suitable for home cooking and entertaining.

I want to thank the staff and participants of La Maison Verte du Jardin Botanique in Marnay sur Seine, Camac in Marnay sur Seine, The Irish College in Paris France, my friends in France, and my family , colleagues and friends in Canada. I also want to mention the late Judy Juhring from Paris France, who was the original inspiration for cooking and creating a beautiful home in France.

I am grateful and never forget the encouragement, sharing of knowledge and the gift of love , friendship and cuisine  with all of those in my life.