The caterpillar sheds his skin to find a butterfly within. The Butterfly effect is the essence of chaos
Well, today Gregoire took a masterclass of students.How to deal with trout. First take some fresh whole trout, et puis...2 hours later you have trout tartare, warm quenelles of trout, and whole baked stuffed trout. Wash down with fresh farm poiré. Yum. Yum. Yum. What better way to spend a 
cold March Saturday afternoon?
posted by Papillon girl at 6:48 pm
Translator, teacher, information researcher and knowledge manager,restaurant owner and waitress come bartender! Married to Grégoire - supremely talented French chef. One daughter Scarlet (born 1999) and Fabrouk - a rather bonkers, bit dim but totally gorgeous Australian Shepherd dog. Had our own restaurant 'Papillon' in St Fraimbault, Normandy, for 5 years, but closed up and left and on May 1st 2009 to head south to the Cote d'Azur where G ended up head cheffing at a rather cool AngloFrench pub called The Green King in Biot - Sophia Antipolis. (previous jobs for G included head chef at a rather fabulous little restaurant called Les Remparts in the beautiful village of St Paul de Vence, and Head Chef at the awesome Nid d’Aigle perched high in the village of Gourodn. I worked from 2009 to the day before we left the Riviera as a full-time translator and sub-editor for a French Direct Mail company in Sophia Antipolis. On March 1st 2018 we moved to La Turballe on the Loire Atantic coast just south of Brittany. Gregoire now Executuve Head Chef at the Ibis Thalasso Hotel in Pornichet. I'm unemployed, looking for work, walking the dog, exploring beaches, eating oysters.
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