{"id":167773,"date":"2025-05-12T10:00:00","date_gmt":"2025-05-12T10:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/05\/12\/the-mother-daughter-duo-bringing-french-cooking-and-joy-home\/"},"modified":"2025-05-12T10:00:00","modified_gmt":"2025-05-12T10:00:00","slug":"the-mother-daughter-duo-bringing-french-cooking-and-joy-home","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/05\/12\/the-mother-daughter-duo-bringing-french-cooking-and-joy-home\/","title":{"rendered":"The Mother-Daughter Duo Bringing French Cooking (and Joy) Home"},"content":{"rendered":"


\n<\/p>\n

\n

A lot of people grow up watching their mom cook\u2014I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I\u2019ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom.<\/p>\n

That\u2019s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini\u2019s story. Their new cookbook, French at Heart<\/em>, isn\u2019t just a collection of classic French recipes, it\u2019s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook\u2019s Atelier in 2008, a cooking school and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn\u2019t just the stunning Burgundy backdrop or their rustic tartines\u2014it\u2019s the relationship at the heart of it all.<\/p>\n

\u201cWe have always been a very close mother-daughter duo and have encouraged, uplifted, and helped one another to build our dreams together,\u201d Marjorie shared with me. Their journey from Phoenix, Arizona to provincial France isn\u2019t just about culinary reinvention; it\u2019s about building a life where everyday rituals, like lighting a candle at breakfast or setting the table with fresh flowers, are treated with the same reverence as a perfectly roasted chicken.<\/p>\n

A Taste of French at Heart<\/em>
\n<\/h2>\n

French at Heart: Recipes That Bring France Home<\/em>, which dropped in April, invites readers into the everyday rhythms of life in Burgundy, where eating well isn\u2019t about extravagance, it\u2019s more about being present. And according to Kendall, that mindset doesn\u2019t require a plane ticket: \u201cIn today\u2019s hectic and busy world, curating your own joy is worth the effort.\u201d<\/p>\n

Even the iconic filmmaker Nancy Meyers is a fan: \u201cIf you\u2019ve ever dreamed of living in France or cooking in France\u2014or even just eating in France\u2014this gorgeous book can bring the dream to your very own kitchen.\u201d<\/p>\n

\n
\n

\n In today\u2019s hectic and busy world, curating your own joy is worth the effort.\n <\/p>\n<\/p><\/div>\n<\/div>\n

The book is packed with French classics that feel both romantic and doable: Tomato Tartines that rely on peak-season tomatoes, a cozy Chicken Fricass\u00e9e with preserved artichokes, and rustic desserts like Olive Oil Cake or Boozy Cherries. Bonus: They offer measurements by both weight and volume, so wherever you fall on the home cook spectrum, you\u2019re covered.<\/p>\n

As someone who has timidly attempted French dishes before (mostly under Ina\u2019s direction), I was struck by how approachable these recipes feel. The photography is dreamy, yes\u2014but the instructions are genuinely helpful, and the spirit of the book is deeply warm and welcoming.<\/p>\n

\n
\n
\n <\/svg>
\n <\/a><\/p>\n
\n
\"Marjorie<\/picture><\/div>\n<\/div><\/div>
\n Marjorie & Kendall with their family. <\/span><\/p>\n

Photo by Abbie Melle<\/span>
\n <\/figcaption><\/figure>\n

Building a Life Around the Table<\/h2>\n

What struck me most while hearing from Marjorie and Kendall was how intentional they are about creating space for joy, both in their business and in their homes.<\/p>\n

\u201cAs a small family, we have always embraced the importance of mealtime,\u201d they explained. \u201cThe kids set the table, help prepare the meal, when time permits, and we make the time around the table memorable. It gives us a chance to talk about the day and linger in conversation without distractions such as phones on the table.\u201d<\/p>\n

That same sense of slowness and presence spills over into their workshops, where guests don\u2019t just learn to cook, they experience a lifestyle. \u201cGuests are taking home more than just the recipes,\u201d they explained. \u201cThey\u2019re taking home the notion of slowing down and enjoying those moments around the table with people they love.\u201d<\/p>\n

\n
\n
\n <\/svg>
\n <\/a><\/p>\n
\n
\"\"<\/picture><\/div>\n<\/div><\/div>
\n

Photo by Abbie Melle<\/span>
\n <\/figcaption><\/figure>\n

Extended Q&A With Marjorie & Kendall<\/h2>\n

Q: You write about the joy in everyday rituals and meals\u2014how has sharing those with each other as mother and daughter shaped the way you experience family? And what do you hope readers take away from that<\/strong><\/p>\n

A:<\/strong> As a small family, we have always embraced the importance of mealtime and make the added effort to
\nmake sure that it is a moment that everyone can enjoy every day. During our personal meal times, it is a family affair. The kids set the table, help prepare the meal, when time permits, and we make the time around the table memorable. It gives us a chance to talk about the day and linger in conversation without distractions such as phones on the table.<\/em><\/p>\n

\n
\n

\n As a small family, we have always embraced the importance of mealtime\n <\/p>\n<\/p><\/div>\n<\/div>\n

Q: Marjorie, what has it meant to watch your daughter not only fall in love with your passion, but turn it into a shared life\u2019s work? And Kendall, what\u2019s something you\u2019ve learned from your mother\u2014about food, or about life\u2014that\u2019s become a guiding value in your own path?<\/strong><\/p>\n

Marjorie:<\/strong> For us, it was a natural evolution to eventually become business partners as we share the same vision for what we have built with The Cook\u2019s Atelier. We are very proud of how we began and how far it has come and where it is going. I like to say that Kendall\u2019s dream was big enough that she let me come with her.<\/em><\/p>\n

\n
\n

\n I like to say that Kendall\u2019s dream was big enough that she let me come with her.\n <\/p>\n<\/p><\/div>\n<\/div>\n

Kendall:<\/strong> As a young kid, I always remember my mom putting a lot of emphasis on details. Even though I grew up in a modest home, she always made a point to make it special. Whether it was sharing a simple, but delicious meal around the table, lighting candles in the morning or adding fresh flowers around the house. Finding beauty in the everyday became a natural part of my growing up and I now share those principles with my own family. We share those principles with our guests too. In today\u2019s hectic and busy world, curating your own joy is worth the effort.<\/em><\/p>\n

\n
\n
\n <\/svg>
\n <\/a><\/p>\n
\n
\"\"<\/picture><\/div>\n<\/div><\/div>\n<\/figure>\n

Want to cook like a French local this summer?<\/h2>\n

Grab a copy of French at Heart<\/em> and try your hand at breezy recipes like their fresh Tomato Tartines (and consider lighting a candle while you’re at it).
\nIn the spirit of slowing down and savoring a simple, seasonal meal, they\u2019ve shared their Chicken Fricass\u00e9e with Artichokes recipe with us below. This recipe stood out to me and seems to be French comfort food at its best.<\/p>\n

\n
\n

Ingredients<\/p>\n

Chicken Fricasse\u0301e<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n small (3- to 4-pound \/ 1.4- to 1.8-kg) pasture-raised chicken<\/p>\n<\/td>\n<\/tr>\n
\n Fleur de sel and freshly ground black pepper<\/p>\n<\/td>\n<\/tr>\n
2 1<\/sup>\/2<\/sub><\/span><\/td>\n\n cups (400 g) Preserved Artichokes (Recipe Below) or 14 ounces (400 g) high- quality store-bought preserved whole artichokes (from two 10-ounce \/ 280-g jars, drained and halved lengthwise if large)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n tablespoons extra-virgin olive oil<\/p>\n<\/td>\n<\/tr>\n
\n Juice of 1\u20442 lemon<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon (14 g) unsalted European-style butter<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons white wine vinegar<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n cups (480 ml) dry white wine, such as Burgundy Chardonnay<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n cloves garlic, minced<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons salt-packed capers, rinsed and drained<\/p>\n<\/td>\n<\/tr>\n
\n Leaves from 1 small bunch fresh sage, rinsed and dried (about 15 leaves)<\/p>\n<\/td>\n<\/tr>\n
6<\/span><\/td>\n\n thyme sprigs<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n small (3- to 4-pound \/ 1.4- to 1.8-kg) pasture-raised chicken<\/p>\n<\/td>\n<\/tr>\n
\n Fleur de sel and freshly ground black pepper<\/p>\n<\/td>\n<\/tr>\n
2 1<\/sup>\/2<\/sub><\/span><\/td>\n\n cups (400 g) Preserved Artichokes (Recipe Below) or 14 ounces (400 g) high- quality store-bought preserved whole artichokes (from two 10-ounce \/ 280-g jars, drained and halved lengthwise if large)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n tablespoons extra-virgin olive oil<\/p>\n<\/td>\n<\/tr>\n
\n Juice of 1\u20442 lemon<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon (14 g) unsalted European-style butter<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n
2<\/span><\/td>\n\n tablespoons white wine vinegar<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n cups (480 ml) dry white wine, such as Burgundy Chardonnay<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n cloves garlic, minced<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons salt-packed capers, rinsed and drained<\/p>\n<\/td>\n<\/tr>\n
\n Leaves from 1 small bunch fresh sage, rinsed and dried (about 15 leaves)<\/p>\n<\/td>\n<\/tr>\n
6<\/span><\/td>\n\n thyme sprigs<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n

Preserved Artichokes ; Makes about 1 quart (1 L)<\/p>\n

\n\n\n\n\n\n\n\n\n\n
3<\/span><\/td>\n\n lemons<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n pounds (910 g) small purple or green artichokes (about 10 small artichokes, each 3 to 5 inches \/ 7.5 to 12 cm long)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n cups (960 ml) white wine vinegar<\/p>\n<\/td>\n<\/tr>\n
3<\/span><\/td>\n\n fresh bay leaves<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon black peppercorns<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon fleur de sel<\/p>\n<\/td>\n<\/tr>\n
\n Extra-virgin olive oil, as needed<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
3<\/span><\/td>\n\n lemons<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n pounds (910 g) small purple or green artichokes (about 10 small artichokes, each 3 to 5 inches \/ 7.5 to 12 cm long)<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n cups (960 ml) white wine vinegar<\/p>\n<\/td>\n<\/tr>\n
3<\/span><\/td>\n\n fresh bay leaves<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n
1<\/span><\/td>\n\n tablespoon black peppercorns<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon fleur de sel<\/p>\n<\/td>\n<\/tr>\n
\n Extra-virgin olive oil, as needed<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n


\nWhat cookbooks are you eyeing this summer? I’m always on the lookout for upcoming releases and new authors.<\/em>
\n<\/center>\n <\/div>\n


\n
Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A lot of people grow up watching their mom cook\u2014I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I\u2019ve since picked up tips from test kitchens, TikTok chefs, and a […]<\/p>\n","protected":false},"author":1,"featured_media":167774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-167773","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/167773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=167773"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/167773\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/167774"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=167773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=167773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=167773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}