Hi there! Welcome to French Frimousse [free-moose]!
Who’s behind French Frimousse?
À qui ai-je affaire?
You can call me Madame Frimousse. The second-youngest child of a large family, I was born and raised near Lille, in northern France — an area with former coal mines and delicious beer that borders Belgium. As a kid, I was nicknamed le lapin (the rabbit) for my love of lettuce and other raw vegetables. Today, that love has ripened into a passion for cooking nourishing food out of local ingredients. Mostly plants, as it happens.
Beyond food, equally dear to me are the intricacies of languages and especially those of American English and French. How overlaps bear witness to shared histories, but also how points of difference highlight the development of distinctive cultures. Mastering my second tongue and refining my native one is an ongoing quest for learning. I hope you’ll join me!
It’s this subtle mixture of both food and language that I’m excited to share with you here!
What can I find on this blog?
Que puis-je donc trouver ici?
French Frimousse is a kind of memoir at the core of which are simple, unfussy, and budget-friendly French recipes. The dishes are a way for me to connect with my roots and heritage, hoping it will inspire you to do the same. I then research any missing gaps in my knowledge, if needed. And in turn, I share as many tidbits about French culture with you as possible!
The hope with French Frimousse is to break down a few clichés — while perhaps reinforcing others.
On French Frimousse, you’ll find food…
I believe we all have a duty to explain the things within our grasp. That’s why I choose to share familiar French recipes I grew up eating and cooking. A first-hand account of French food and culture, French Frimousse draws from my upbringing in northern France (le Nord), while also having points of anchor in Lorraine, Burgundy, and the Pacific Northwest where life’s mysteries have led me today.
I can credit my time here in the US with reawakening my love for French food. It also enables me to share French recipes that are easy to follow for those of you who happen to be like me — cooking out of an American kitchen.
French food can be delicious (I’m not biased at all), and there’s no need to be a Michelin star chef to harness its powers. To make it delicious, my main advice would be to use fresh, in-season produce because they possess the boldest flavors that make a world of difference. As an added bonus, I find that waiting patiently for each food to ripen is a beautiful way to register the cosmic changes that affect our day-to-day life.
Accordingly, the recipes you’ll find are rooted in seasonality (in a temperate climate) and centered around plants, with pasture-raised dairy and eggs as supporting actors.
…served with a side of language.
Learning another language is foremost a dive into your own language. As my English teacher once told me, “You need to have a strong base in your native tongue to effectively learn a second one.” I’m amazed daily by both the similarities between and “false friends” of English and French. It’s all this accumulated knowledge that I try to sprinkle throughout my writing.
I hope French Frimousse can be a place for francophiles who wish to deepen their understanding of French to find fellowship with francophones who seek to practice their English with a familiar subject.
In the long run, I’d like French Frimousse to become a place for all of us to exchange ideas and ask questions.
What’s with the name French Frimousse?
Mais dis-moi, pourquoi ce nom?
“French,” well, because I’m native French writing mostly about Mainland France while living in the US.
“Frimousse” is a little more poetic. It’s one of those words that brings me joy, just by existing. It essentially means “face” and can take the shape of whatever adjective you attach to it. It can be cute, casual, a little mischievous. Often used to describe a kid, it evokes childhood — a period from which this blog draws much inspiration. Ultimately, frimousse is also our face when we eat: our grins, pouts, and surprised expressions when we encounter food.
I’m honored you stopped by and hope you’ll enjoy your time here. Please share your thoughts and questions in the comments below the recipes. Or get in touch with me directly here.
Let’s make some delicious, wholesome French food, shall we?