Results tagged vegetable from David Lebovitz

Mirazur

pink grapefuit sorbet, panna cotta, peaches

During my trip to the Côte d’Azur with Matt and Adam, after the second or third day, we realized that we hadn’t eaten in any restaurants. With the fresh ingredients available, we were preparing our own meals (pretty well, I might add), and we didn’t feel the need to hand over the cooking duties to a third-party. It was a bit of heaven being in part of the country where garden-fresh vegetables are abundant, and we found ourselves gorging on local specialties that we made ourselves, like aïoli and socca, and not craving any meat or cheese.

But one restaurant did catch my eye, which many consider the best restaurant on the Côte d’Azur, and that’s Mirazur, located in Menton, a small town that meets the radiantly blue Mediterranean and is literally walking distance to Italy. When I wrote to Rosa Jackson, who teaches regional cooking classes in nearby Nice, about the restaurant, she wrote me right back; “… if you go, you should arrange in advance to visit their vegetable garden, it’s amazing!”

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Potato-Leek Soup Recipe

potato leek soup mache

I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that I’m going to stick with doing any of those three things this year, I’m happy to report that for those of you with more will-power than I, this Potato Leek Soup falls neatly into all three categories.

soup dinnertable

I kind of have a funny relationship to soup. If I’m going to eat soup, I eat it as a main course for lunch or dinner, not before. And since for me, soup is a meal, I like thick soups. I’m not a fan of slurping up thin broth from a vessel. If I wanted to lap up watery liquid from a receptacle, I’d slip a collar around my neck and get down on all-fours for my supper. No thank you. (Well, at least not at dinnertime.)

peeling potatoes cubed potatoes

So where do I start with this one?

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