The Cook’s Atelier and Mauviel Copper Pot Promotion

Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamt of living in France. In 2008, after a mixture of hard work and fate, they founded The Cook’s Atelier, a celebrated French cooking school in the heart of Burgundy.

Combining their professional backgrounds in food and wine, they created an international culinary destination. Their debut cookbook, The Cook’s Atelier: Recipes, Techniques, and Stories from Our French Cooking School, chronicles their life in Beaune, their charming French village, and their relationships with the region’s artisan food producers and winemakers.

Just two and a half hours from Paris via high-speed train, lies the medieval city of Beaune. Blanketed by vineyards, it is sought out by tourists mainly due to the Côte d’Or vineyards and their yearly auction. And in the heart of this idllyic place is The Cook’s Atelier adorned in copper pots with a handwritten quote on the window greeting guests that reads: “People who love to eat are always the best people.” (Julia Child). 



Inside this stunning book are more than 100 market-inspired recipes, the book – like their school – teaches classic French techniques in a beautiful, approachable way. With more than 200 enchanting photographs, this title is a lovely reflection of the family’s delicious world, and an invitation to adopt elements of the French lifestyle at home, no matter where that home may be.

I, being a dreamer, fell in love with the authors’ story, their school and their cookbook. The Cook’s Atelier is an escape from the madness and mundane filled days to a place where the reader can stroll down the cobbled streets, wicker bags filled with produce from the market to end the journey in a haven of copper cookware and French perfection. 

After the introduction and tutorials on cook tools, we are given guidance in preparing and stocking a French larder with recipes for Herb oil, Flavored sea salts and more. Marjorie and Kendall escort the reader to meet the winemakers, bread bakers, shepherds, gardeners and other charming artisans of their corner of France. The photographs are spectacular, the recipes are cooking lessons in and of themselves, and the book will become one that cooks will turn to time and again. 

The photograph of Marjorie and Kendall above, taken from their website, is the catalyst that tempted me to reach out to Mauviel. A beautiful book such as this needs to be paired with a stunning piece of cookware and Mauviel agreed.

In 1830, in a Normandy village called Villedieu-les-Poêles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company. Villedieu-les-Poêles, “the city of copper”, has an 800 year heritage of copper manufacturing. 

Today, Mauviel continues to offer the professional chef, products that are unsurpassed in quality and design. These same products are now also available to household markets. All ranges of Mauviel cookware products bring performance and pleasure to successful chefs and to all those who aspire to become chefs.

For this promotion, we are featuring the Mauviel M’150, Oval 6.9- Quart Copper Cocotte which Mauviel graciously sent to me to review. Just out of the box, I thought to myself, that it was far too pretty to cook with – it needs a pedestal to sit upon and be admired. 

But that feeling was fleeting as the very next day, I made chicken stock from The Cook’s Atelier to be used as a base for soup. For a moment using that gorgeous pot, with the cookbook guiding me along, I felt like a French cook. 

Mauviel offers a lifetime warranty for manufacturer’s defects and will replace any item with the same or similar product, if the product fails during use another true sign of quality.

Special thanks to Mauviel for providing me with the Mauviel M’150, Oval 6.9- Quart Copper Cocotte as well as offering a cocotte in our giveaway. Likewise, we thank Abrams for providing me with a copy of The Cook’s Atelier for review and three copies for our giveaway. Be sure to scroll to the end of this post to enter.

For now, these lovely galettes can be on your table this weekend to bring a little taste of France to your kitchen. 


Baby Leek Galettes with Goat Cheese and Wild Garlic 
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Serves 6

Rustic and beautiful, these galettes are a wonderful beginning to a spring lunch. You can also make this as one large galette and serve it alongside a leafy green salad. Search your farmers’ market for wild garlic leaves or fresh ramp leaves, as they complement the freshness of the goat cheese. If you can’t find wild garlic or fresh ramps, garlic chives and garlic scapes are good alternatives.

  • 12 to 14 baby leeks, white and light green parts only
  • 3 tablespoons unsalted butter
  • Leaves from 6 sprigs thyme
  • ½ cup (120 ml) dry white wine, such as Burgundy Chardonnay
  • ½ cup (120 ml) crème fraîche
  • Fleur de sel and freshly ground black pepper
  • 1 large egg, beaten
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ½ recipe Pâte Brisée (recipe follows)
  • Unbleached all-purpose flour, for dusting
  • 1 cup (115 g) crumbled fresh goat cheese
  • Handful of wild garlic leaves or ramp leaves, coarsely chopped
  • 1 large egg yolk
  • 3 tablespoons heavy cream

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

Halve each leek lengthwise, then cut them crosswise into thin slices. Rinse the leeks in a large bowl of cold water, swishing to remove any sand. Using your hands, transfer the leeks to a colander to drain, leaving the sand in the bottom of the bowl.

In a large sauté pan, melt the butter over medium heat. Add the leeks, thyme, and ½ cup (120 ml) water and sauté until the leeks are tender, 10 to 12 minutes. Add the wine and cook until the liquid has reduced, 10 to 15 minutes more. Add the crème fraîche and stir to coat the leeks. Season with salt and pepper. Remove from the heat and let cool for 10 minutes. Add the beaten egg and parsley and stir to incorporate. Set aside.

Divide the pâte brisée into six equal pieces. On a lightly floured surface with a floured rolling pin, roll each piece into a round about 6 inches (15 cm) in diameter and ¼ inch (6 mm) thick. Brush off any excess flour with a pastry brush. Arrange the galette rounds on the parchment-lined baking sheet. Divide the leek mixture among the galettes, spreading it in the center and leaving a 1½-inch (4-cm) border. Sprinkle with the goat cheese and wild garlic leaves. Gently fold the border over the leek mixture, overlapping it as you go. In a small bowl, whisk

together the egg yolk and heavy cream. Use a pastry brush to lightly brush the egg wash over the dough. Bake until the pastry is golden and the cheese is just starting to brown, 25 to 30 minutes. Serve warm.

Pâte Brisée
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Makes enough for 2 (9 inch 23 cm) tarts or 16 ( 4 – inch/ 10 cm) tartlets

  • 3 cups (375 g) unbleached all-purpose flour
  • 1 teaspoon fleur de sel
  • 1½ cups (3 sticks/340 g) cold unsalted butter, cut into small pieces
  • ¼ cup (60 ml) ice water, strained
  • 1 teaspoon distilled white vinegar

In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish the dough in one hand and it stays together.

Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

The publisher of The Cook’s Atelier, Abrams, is offering three copies of this book and Mauviel is provding one grand prize winner a Mauviel M’150, Oval 6.9- Quart Copper Cocotte. This contest is open to members in the US. Two of the entry options are to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?
Which piece of Mauviel cookware would you most like to try?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 7th, 2018.

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209 Comments

  • FireRunner2379  on  May 18, 2018

    I'd like to try the Large Rectangular Pizza Stone.

  • LarissaPrusak  on  May 18, 2018

    I would make the Apple Tart first.

  • Lyndaherman  on  May 18, 2018

    The rustic apricot tart, but everything sounds great.

  • chefdave99  on  May 18, 2018

    Cucumber salad with strawberries and lemon vinaigrette

  • demomcook  on  May 18, 2018

    Rustic apricot tart, but the heirloom tomato soup is a close runner-up.

  • tmcginty  on  May 18, 2018

    Oval Dutch oven

  • MiMi60  on  May 18, 2018

    I would like the 3 piece Mixing Bowl Set, Flour
    Item #: 116529-3

  • rchesser  on  May 18, 2018

    The 12 inch burgundy braiser.

  • WCchopper  on  May 18, 2018

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • WCchopper  on  May 18, 2018

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • AlexH  on  May 18, 2018

    I’m in love with this Mauviel Cocotte!

  • sugrz  on  May 18, 2018

    Chilled Zucchini Soup

  • ravensfan  on  May 18, 2018

    Savory tart with spinach and mushrooms

  • rchesser  on  May 18, 2018

    I am in love with the M'passion Copper Jam Pan, 10.6 qt.

  • OzarkChef  on  May 18, 2018

    Baby Leek Galettes with Goat Cheese and Wild Garlic made my mouth water! And I adore the Cocotte!

  • lauriesk  on  May 18, 2018

    The first recipe I would try is the Heirloom tomato soup.

  • floridagld  on  May 18, 2018

    Anchovy vinaigrette

  • LaurenE  on  May 18, 2018

    Savory tart with spinach and mushrooms

  • JJWong  on  May 18, 2018

    I'd make the savory tart with spinach and mushrooms. It sounds like a crowd pleaser!

  • LaurenE  on  May 18, 2018

    i'd like to try the wok!

  • blazin  on  May 18, 2018

    Green garlic soufflé would be my first.

  • Alleycat  on  May 18, 2018

    Oh, the apple or apricot tart. And seasoned salts/oils.

  • Alleycat  on  May 18, 2018

    The 11" roundue is lovely, as are the Dutch ovens. Swoon.

  • SouffleChef  on  May 18, 2018

    I would make the vegetable tian with fried basil. I imagine it would be wonderful with grilled lamb. Concerning the copper cookware, I would love the sauteuse/played pot for reducing sauces. It’s so difficult to choose!

  • jluvs2bake  on  May 18, 2018

    Orange cake with candied citrus! And the 14.8 qt jam pan is calling my name <3

  • matag  on  May 19, 2018

    I would like to make the Summer pesto and would like to have Dutch oven

  • AsTheNight  on  May 19, 2018

    I have a thing for cherries, so I'd love to try the Almond-cherry galette recipe.

  • t.t  on  May 19, 2018

    I would make the Chocolate truffles and mendiants. I'd love one of the copper jam pans.

  • Angryyew  on  May 19, 2018

    apple tart

  • Angryyew  on  May 19, 2018

    I'd try the beating bowls.

  • echarest  on  May 19, 2018

    Baby Leek Galettes with Goat Cheese and Wild Garlic

  • echarest  on  May 19, 2018

    Chorizo and fried quail eggs on toasts (Cojonudo)

  • hae1123  on  May 19, 2018

    12 inch braiser!

  • hae1123  on  May 19, 2018

    Almond cherry galette sounds wonderful

  • sherrib  on  May 19, 2018

    I would love to try the heirloom tomato tartelettes!

  • Dannausc  on  May 19, 2018

    Almond cherry gallette and

  • Dannausc  on  May 19, 2018

    A paella pan

  • sherrib  on  May 19, 2018

    From Mauviel, I would love to try beating egg whites in their solid copper bowl.

  • amyz218  on  May 19, 2018

    I world make Pan-seared quail with potato gratin and glazed carrots. Wow!

  • lean1  on  May 19, 2018

    Heirloom tomato tartelettes is something I would love to make.

  • lean1  on  May 19, 2018

    I would love to be able to cook with the Paella pan!

  • JRumi  on  May 19, 2018

    Heirloom tomato soup

  • JRumi  on  May 19, 2018

    I would like the Bain-Marie

  • contest718  on  May 19, 2018

    This Mauviel M'150, Oval 6.9- Quart Copper Cocotte has got to be one of the most gorgeous pans I have ever seen! I would make Herb oil and the chosen Baby leek galettes with goat cheese and wild garlic. I must need to eat breakfast lol.

  • hirsheys  on  May 19, 2018

    I would buy the tarte tatin pan and the apple tart recipe.

  • sarahawker  on  May 19, 2018

    Little croques madames would be a family choice I'm sure! The Mauviel Copper Fondue would be awesome.

  • laureljean  on  May 19, 2018

    Almond-cherry galette

  • laureljean  on  May 19, 2018

    I would first want one of the copper roasting pans.

  • Siegal  on  May 19, 2018

    I would like to make the green garlic sauté

  • Siegal  on  May 19, 2018

    I would also like the broNze crepe pan

  • southerncooker  on  May 19, 2018

    Heirloom tomato tartelettes and one of the beating bowls would be wonderful.

  • southerncooker  on  May 19, 2018

    I commented both answers in one post. 2nd should have been beating bowls.

  • kmn4  on  May 19, 2018

    Shortcakes with homemade strawberry confiture

  • mcrimmins  on  May 19, 2018

    The Rustic Apricot Tart sounds delicious.

  • mcrimmins  on  May 19, 2018

    A Cocotte.

  • kmn4  on  May 19, 2018

    I would really like the M'passion Copper Jam Pan, 14.8 qt…gorgeous!

  • verorenee  on  May 19, 2018

    Limonade with fresh mint

  • verorenee  on  May 19, 2018

    I like the tart tatin

  • monasli  on  May 19, 2018

    Shortcakes with strawberry confiture

  • sedm3949  on  May 20, 2018

    Almond & cherry galette! And I adore Mauviel's jam pans.

  • contest718  on  May 20, 2018

    I would love to try out this M'passion Copper Tarte Tatin. In the latest Bon Appetite` magazine they have some beautiful tart's that I would love to make.

  • nomadchowwoman  on  May 20, 2018

    'Tis the season for butter cake with peaches and raspberries !

  • RSW  on  May 20, 2018

    Almond-cherry galette

  • RSW  on  May 20, 2018

    pizza stone

  • kelliwinter  on  May 21, 2018

    The copper rondeau

  • kelliwinter  on  May 21, 2018

    Limonade with fresh mint

  • vickster  on  May 21, 2018

    Heirloom Tomato Tartelettes and I would like the Mauviel Jam Pan

  • RickPearson54  on  May 21, 2018

    Cocotte

  • mpdeb98  on  May 21, 2018

    Almond cherry galette, crepe pan

  • sgump  on  May 21, 2018

    The rustic apricot tart has some traction here–and it's the first recipe that caught my eye in the index, as well. Sounds delicious! And I love the idea of an M'Passion copper egg white beating bowl–the bigger, the better, no?

  • itadakimasu  on  May 21, 2018

    Summer pesto.
    Would love to try one of the beating bowls

  • catmommy9  on  May 21, 2018

    Niçoise pan bagnat

  • catmommy9  on  May 21, 2018

    Either the cocotte offered here or the paella pan

  • desdemona246  on  May 21, 2018

    I entered with the wrong user name. my user name is desdemona246.I would like to try the recipe Baby Leek Galettes with Goat Cheese and Wild Garlic which looks amazing.

  • imcarin61  on  May 22, 2018

    All of the variations of flavored sea salts are really intriquing!!

  • CrystalLady  on  May 22, 2018

    I would like to make the Roasted leg of lamb with fava beans, rosemary, sage, and lemon and I would choose the Mauviel M'heritage 250C 2.5mm Copper Saucepans or the #Mauviel 6.9 qt. Copper Cocotte

  • nss  on  May 22, 2018

    La pièce de boucher with grilled leeks, pan-roasted tomatoes, and summer pesto ; would love to try the Paella pan and Crepe pan in 150b.

  • RNJessicaK  on  May 23, 2018

    The Baby leek galettes with goat cheese and wild garlic sound amazing!!

  • lgroom  on  May 23, 2018

    Savory tart with spinach and mushrooms

  • eatysmith  on  May 23, 2018

    "Which recipe in the index would you like to try first?" Pâte Brisée!

  • eatysmith  on  May 23, 2018

    "Leave a comment about which product you would like to try." "M'150s Copper & Stainless Steel Bain Marie, 0.9qt."

  • amylou61  on  May 24, 2018

    I'd try the Almond-cherry galette, and I could use the cherries from our cherry tree! It yielded enough for 2 pies last summer 🙂

  • rosalee  on  May 24, 2018

    I'd love to try the savory tart with spinach and mushrooms!

  • Kimberly62  on  May 24, 2018

    spinach and mushroom tart (I have morels in my kitchen right now), and a dutch oven

  • PennyG  on  May 24, 2018

    Perfect for summer: Cucumber salad with strawberries and lemon vinaigrette!

  • PennyG  on  May 24, 2018

    Oh I would love that rondeau!

  • Wojtanowski  on  May 25, 2018

    Apple Tart in the tart tatin pan of course!

  • Ozma81  on  May 25, 2018

    The New Potato Pissaladiere sounds amazing.

  • winnie212  on  May 25, 2018

    I am vacationing in Beaune as I write this, literally 1000 M from the Cooks Atelier shop. Have been eyeing both the cookbook and their lovely collection of copper cookware. Fingers crossed!

  • fbrunetti  on  May 25, 2018

    New potato pissaladières with jambon cru and green onions and Copper splayed sautee pan

  • MiMi60  on  May 25, 2018

    I would like this M'150c2 Copper & Stainless Steel Stewpot / Dutch Oven & Lid.

  • floridagld  on  May 25, 2018

    Paella pan, wok and
    Tarte Tatin.
    A friend has and I covet.

  • lizkamerer  on  May 25, 2018

    I’d love to try the brioche recipe! And all the Mauviel stuff is beautiful but I could really use the Bain-Marie

  • hippiechick1955  on  May 26, 2018

    Savory Tart wirh spinach and mushrooms and then the Lemon Souffle for dessert!

  • EmilyR  on  May 26, 2018

    Chocolate layer cake and I'd love the copper beating bowl. My egg whites need that!

  • lydiag12  on  May 27, 2018

    I would try Spring vegetables with aïoli first!

  • mph993  on  May 27, 2018

    I'd try any sauce pan! And that baby leek galette, and might even throw some of my ramps in!

  • BMeyer  on  May 27, 2018

    cucumber salad with strawberries and lemon vinaigrette

  • threefourpfeif  on  May 27, 2018

    I'd like to try the sautéed cèpes on toasts

  • jim.windle  on  May 27, 2018

    Green garlic souffle

  • dusksunset  on  May 27, 2018

    Savory tart with spinach and mushrooms
    M'Steel round stainless steel frying pan, cast stainless steel handle, 9 1/2 inches

  • clairew137  on  May 28, 2018

    Summer pesto.

  • LeighF  on  May 28, 2018

    Rustic apricot tart

  • mmstarla  on  May 29, 2018

    What a nice cover! I would love to attempt the Nectarine and blueberry tart! Sounds like perfect weather for this!

  • SheilaS  on  May 29, 2018

    I would absolutely love a Mauviel jam pan!

  • skyejaden  on  May 30, 2018

    Spring vegetables with aïoli

  • NaomiH  on  May 30, 2018

    Gougères

  • lhudson  on  May 30, 2018

    Summer berry tart and I would love to own a wok, so the M'cook Stainless Steel Wok with long handle and helper handle, 12.5 in would be great.

  • tarae1204  on  May 30, 2018

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • riley  on  May 30, 2018

    Pot au feu in the 6.9 qt cocotte

  • Laura1  on  May 30, 2018

    apple tart

  • lpatterson412  on  May 30, 2018

    Watermelon and vineyard peach salad

  • milgwimper  on  May 31, 2018

    Chocolate Mousseline

  • milgwimper  on  May 31, 2018

    Copper Jam pan 10 inch, Cannele molds, paella pan, beating bowl with support.

  • Sfgordon  on  June 1, 2018

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • rivergait  on  June 1, 2018

    Green garlic souffle. I just went out this morning to pull more garlic from the garden, to add to the braids draping and drying on porch furniture.

  • tmcginty  on  June 2, 2018

    Rustic apricot tart

  • mwhedbee  on  June 2, 2018

    I would start with the Plum tarte tatin… and of course a tarte tatin pan would be great for that!

  • LizyB  on  June 3, 2018

    Butter cake with peaches and raspberries

    Large roasting pan

  • debgonewest  on  June 3, 2018

    I would make the Watermelon and Vineyard Peach Salad first!

  • WCchopper  on  June 3, 2018

    I'd like to try their beating bowls to see if it makes for a better Italian meringue

  • GoodnessGrandma  on  June 3, 2018

    I'd like to try the Summer pesto!

  • sallansd  on  June 3, 2018

    the tart with spinach and mushrooms sounds yummy!

  • sallansd  on  June 3, 2018

    I'd love that M'150c2 Copper & Stainless Steel Stewpot / Dutch Oven & Lid

  • kkarin  on  June 4, 2018

    Mauviel M'150, Oval 6.9- Quart Copper Cocotte and in it, I’d make the Heirloom Tomato Soup (unless the acid from the tomatoes would be a problem)

  • debbiehb  on  June 4, 2018

    Baby leek galettes with goat cheese and wild garlic

  • Katiefayhutson  on  June 4, 2018

    Roasted leg of lamb with favs bean and M'250c Copper & Stainless Steel Frying Pan, cast stainles steel handle with iron electroplated finish

  • mpritchard  on  June 4, 2018

    I would make the Coq au vin first!

  • mpritchard  on  June 4, 2018

    I would like to try the fondue set. It looks beautiful!

  • LABeachGal  on  June 4, 2018

    Shortcakes with homemade strawberry confiture sound delicious!

  • LABeachGal  on  June 4, 2018

    M'150s Copper & Stainless Steel Paella Pan would be a lot of fun!

  • Binguy  on  June 5, 2018

    I would like to try Gravlax with crème fraîche blinis and caviar

  • HeatherLynn  on  June 6, 2018

    I think the Pan-seared quail with potato gratin and glazed carrots sounds amazing to try!

  • HeatherLynn  on  June 6, 2018

    I would love to try the M'150b Copper & Stainless Steel Wok, bronze handle,11.8 in from Mauviel.

  • Kimmaicutler  on  June 7, 2018

    Apricot confiture

  • LeePicard  on  June 7, 2018

    Butter cake with peaches and raspberries feels just right for the summer and like a classic recipe that I would use a lot. I have a Mauviel roasting pan that I adore. Would love to try and own (even better!) the M'150b Copper & Stainless Steel Oval Cocotte. I know it would be well used for many wonderful meals!

  • topdawg11  on  June 8, 2018

    Pan-seared quail with potato gratin and glazed carrots.

  • KarenDel  on  June 8, 2018

    I really want to try the Savory tart with spinach and mushrooms

  • KarenDel  on  June 8, 2018

    I would love to have their 11" M'150c2 Copper & Stainless Steel Rondeau & Lid

  • roxlet  on  June 8, 2018

    I would make the apple tart.. I make something with apples as a baseline in every book I buy.

  • ktpotat  on  June 8, 2018

    White asparagus and a dutch oven

  • Julia  on  June 8, 2018

    House made chicken liver pate and I would love either a cocotte or a jam pan.

  • dzant  on  June 9, 2018

    I'd like to try the beating bowls to make aioli! And I'd love to make the chicken liver pate from the book!

  • okmosa  on  June 9, 2018

    I’m interested in the galette Iough recipe because I loved make a left and wonder how different this version is from others. And the first Mauviel pan I would go to is the jam pan!

  • Terrill  on  June 9, 2018

    I’d like to make the Rustic Apricot Tart and any piece of Mauviel cookware would be exciting to win or own.

  • GiselleMarie  on  June 9, 2018

    There aren’t any recipes in this book that I WOULDN’T like to make, but I think I would try the Vegetable Tian with Fried Basil. The cookware is beautiful! I couldn’t stop admiring the oval cocotte in the first photo—and then I couldn’t stop imagining it in my own kitchen!

  • PeavineBlues  on  June 9, 2018

    green garlic soufflé

  • BMeyer  on  June 9, 2018

    apricot tart

  • InAHealthyKitchen  on  June 9, 2018

    The Galette shown above looks scrumptious. I would like to try that recipe. I haven't had a galette since a trip I took to France.

  • InAHealthyKitchen  on  June 9, 2018

    The paella pan would be a great addition to my kitchen.

  • LSanders  on  June 9, 2018

    Cocotte

  • bangss  on  June 9, 2018

    The green garlic souffle sounds neat!

  • Kijohnson1  on  June 9, 2018

    french radishes with butter

  • HomespunHouse  on  June 9, 2018

    Pâte brisée

  • Shipley90  on  June 9, 2018

    I most would like to try the Plum Tarte Tatin and have the M'Heritage Mini Cocotte & Lid, Bronze Handle, 0.4qt.

  • heyjude  on  June 10, 2018

    Shaved radish and parsley salad and the lovely crepes pan

  • mrscahughes  on  June 10, 2018

    Tomato soup and any of the beautiful copper pieces

  • kkhammer123  on  June 10, 2018

    Fava bean and sweet pea salad with fennel and garden herbs…yum!

  • jim.windle  on  June 10, 2018

    Pan seared veal chop with white wine jus, and I'd love to try the 6.9 qt. cocotte too!

  • mklittle  on  June 10, 2018

    I would like to make the savory tart with spinach & mushrooms – rondeau for me please – what a beautiful book!

  • mklittle  on  June 10, 2018

    I would like to make the savory tart with spinach & mushrooms – rondeau for me please – what a beautiful book!

  • infotrop  on  June 10, 2018

    Sweet pea soup with crispy bacon and herbed cream. And one of those handsome woks!

  • thewoobdog  on  June 11, 2018

    I want to try so many! The Orange Cake with Candied Citrus, the Sweet Pea Soup with Crispy Bacon and Herbed Cream, the Coq au Vin…

  • SuzanneL  on  June 11, 2018

    So excited about this book! Shortcakes with homemade strawberry confiture is first on my list!

  • tararr  on  June 11, 2018

    Savory tart with spinach and mushrooms

  • ckbkcollector  on  June 11, 2018

    Savory tart with spinach and mushrooms & M'150b Copper & Stainless Steel Crepes Pan, 11.8 in

  • HerBoudoir  on  June 12, 2018

    Warm frisée salad with bacon, shallots, and poached farm egg …..love salads like this. Love the tart tatin pan.

  • Shelley.b  on  June 14, 2018

    Almond cherry galette

  • Amdona  on  June 15, 2018

    Savory tart with spinach and mushrooms

  • Billajones  on  June 17, 2018

    Duck pate en croute

  • ladybrooke  on  June 21, 2018

    I'd love to try one of the crêpes pans and also make the almond-cherry galette.

  • pamandab  on  June 23, 2018

    The chocolate mousseline looks amazing, and the crepe pan would inspire me to make them more!

  • lisambb  on  June 23, 2018

    The leek galettes look fabulous. I love all the copper cookware and really would love a copper beating bowl.

  • percussion03  on  June 23, 2018

    Rustic apricot tart. And I think the jam pan would be perfect for summer!

  • orchidlady01  on  June 24, 2018

    I'd love to make the savory tart with spinach and mushrooms and try out the M'150s Copper & Stainless Steel Paella Pan to make paella.

  • orchidlady01  on  June 24, 2018

    The M'150s Copper & Stainless Steel Paella Pan would be perfect to make paella.

  • CMCooks  on  June 24, 2018

    The savory tart with spinach and mushrooms!

  • CMCooks  on  June 24, 2018

    I want to try making jam in a copper jam pan!

  • auntietina  on  June 27, 2018

    Almond Cherry Galette would be my first pick.

  • auntietina  on  June 27, 2018

    I think the smooth finished M'passion Jam Pan is gorgeous, I would love to have one.

  • Lmocooks  on  June 27, 2018

    The vegetable tian with fried basil and any size of the egg white beating bowls.

  • VeryVigario  on  June 27, 2018

    Chocolate layer cake… and a 10.6 QT copper jam pan

  • tennyogirl  on  June 27, 2018

    Baby Leek Galettes with Goat Cheese and Wild Garlic

  • tennyogirl  on  June 27, 2018

    M'passion Copper Egg White Beating Bowl

  • hippiechick1955  on  June 27, 2018

    Savort tart w/spinach & mushrooms.

  • hippiechick1955  on  June 27, 2018

    I would like to try the oval dutch oven

  • Calendula  on  June 28, 2018

    Cucumber salad with strawberries and lemon vinaigrette

  • Calendula  on  June 28, 2018

    M'150s Copper & Stainless Steel Paella Pan, cast stainless steel handle

  • PeavineBlues  on  June 28, 2018

    Copper cocotte

  • Lafauvette  on  June 28, 2018

    heirloom tomato soup

  • Lafauvette  on  June 28, 2018

    cocotte!

  • Scotsman61  on  June 30, 2018

    Roasted leg of lamb with fava beans, rosemary, sage, and lemon

  • Scotsman61  on  June 30, 2018

    I'd love to use the Beating Bowls, I remember those from my Days in Classic French Kitchens, and what a way to get perfect Meringue, Never mind A Machine, a Good Whisk, and a Copper Beating Bowl, perfect every time!!

  • theheritagecook  on  July 1, 2018

    One of my all time favorite recipes, the Coquilles St. Jacques with Herbs and Lemon!

  • jemans  on  July 1, 2018

    The coquille St. Jacques!

  • jemans  on  July 1, 2018

    and I love the copper coquet!

  • lselke  on  July 1, 2018

    I had a chef friend who always recommended a copper beating bowl for egg whites, so that's what I would choose first.

  • SherriL  on  July 2, 2018

    The rustic apricot tart sounds terrific and I love the cocotte

  • artthecat  on  July 4, 2018

    Savory tart with spinach and mushrooms in the copper coquet!

  • davisesq212  on  July 6, 2018

    The chocolate layer cake is what I would try first.

  • Lorihahn  on  July 6, 2018

    I loveeeee apples so the first thing I would try is the Apple Tart recipe!!!!!

  • AnnaZed  on  July 6, 2018

    I would make the Savory tart with spinach and mushrooms; in fact I want that right now!

  • AnnaZed  on  July 6, 2018

    I want every single object sold by Mauviel, every single one; but since that's not really an answer I would start with a M'150s Copper & Stainless Steel Bain Marie, 0.9qt.

  • aoiwowie  on  July 6, 2018

    I would make pan-seared quail with potato gratin and glazed carrots.

  • aoiwowie  on  July 6, 2018

    I love that 5.8 qt rondeau!

  • Nkrieda78  on  July 6, 2018

    The sweet pea soup with crispy bacon sounds divine and I would love a Mauviel Jam Pan.

  • lauriesk  on  July 6, 2018

    I would like to try the copper and stainless steel crepe pan.

  • Katti  on  July 7, 2018

    Apple tart

  • outsidereader  on  July 7, 2018

    I would like to try the Shortcakes with homemade strawberry confiture. I love the Mauviel Cocotte.

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