Day 2 Dinner: Pork Rillettes and Julia Child’s Pain Francais

Pork rillettes: Making pork rillettes is like finding the path to enlightenment — seemingly daunting, this turned out to be such a simple, finger-licking good dish that just took a leap of faith. Why had we not made them before? We used Suzanne Gozarth and Aaron Solley’s recipe from their Beard House dinner.

Julia Child’s baguette: A buy-and-bake costs $2.50, and JC’s baguette takes 3 rises and over 6.5 hours to get the dough to the oven. Worth it? In French short, ABSOLUMENT.


We found JC’s baguette to be absolutely spectacular. Crunchy on the outside, hole-y and almost buttery dough on the inside. So fun and rewarding to make, and to eat too — especially when paired with beurre d’Isigny and our pork rillettes.

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Day 1 Dinner: Joel Robuchon’s Two Mushroom Veloute 

Inspired after a meal at Dry Creek Kitchen in Healdsburg, CA, we took on Joel Robuchon’s creamy mushroom soup — paired with a Willamette Valley Pinot from Cristom, this soup had to-die-for flavor but was lacking in texture (sorry Joel!)


Creminis and shiitakes were finely chopped, simmered in chicken broth, then blended before adding a plump tablespoon of creme fraiche and freshly roasted and ground corriander. A few creminis were reserved and thinly sliced for the topping, along with a sliver of truffle oil.

The flavor was divine — hearty and earthy with an aromatic accompaniment. But the blending left us with a grainy soup with bits of mushroom throughout. Could we have blended longer? Perhaps. An alternative technique will be researched for future attempts.

Day 2 Breakfast: Trouchia

Trouchia: A healthy omelette/frittata-esque breakfast made famous by the one and only Joel Robouchon. Healthy because of its use of oil instead of butter, just a few eggs, and a heavy dose of chard and herbs (chervil, parsley, tarragon) — famous because it is so darn tasty. No wonder the beautiful people of Nice have no trouble fitting into their string bikinis.

Just mix the ingredients together in a saucepan, bake at 350 for 20 minutes, flip the bastard once, bake again, then flip again onto your plate for a gorgeous tarte-like presentation.

Lesson Plan: French Cooking in the Anderson Valley

Day 1: Warm up

Dinner: Dungeness crab with melted beurre d’Isigny (the BEST), mushroom veloute with roasted asparagus 

Day 2: Surf and turf a la francaise

Breakfast: Joel Robouchon’s Trouchia 

Dinner: Pork rillettes with cornichons and spiced olives, Coquilles St. Jacques with braised endive

Dessert: Strawberry rhubarb tarte

Day 3: Au four – to the oven!

Breakfast: Canale rum cookies and coffee

Dinner: Thomas Keller’s roast chicken, spinach gratinee, salade de fenouil cru

Dessert: Tarte au citron with a Suzanne Goins twist

Day 4: A la marocaine

Breakfast: Jacques Pepin omelette aux fines herbes

Dinner: Bone-in lamb schwarma accompanied by Julia Child’s baguette, couscous with yogurt sauce and harissa, and two salads — grated carrot and orange; eggplant tomato and garlic

Dessert: Tarte Tropezienne

Day 5: A l’américain

Brunch: Bagels (we couldn’t resist)

Cocktail hour: Carter Beats the Devil mezcal cocktails