Pain perdu & moules frites

French toast aka pain perdu, as with French fries, isn't necessarily French, but it's unarguably tasty. Though traditionally made with day old brioche, I've found that it's even better if you use a day old buttery croissant. The sous-chef at work also advised me to toast the brioche/croissant first so its sure to soak up extra egg and milk batter, and thus allowing you to 'reclaim' the 'lost' bread. Unfortunately I was out of croissants this past weekend, so brioche had to suffice. I like my pain perdu with cinnamon, a sprinkling of powdered sugar, and maple syrup.




One of my new year's resolutions was to prepare more seafood. It's tough, when I'm tired at the end of the day, to try to think up something to cook and usually seafood isn't my first option. Lately I've been craving some mussels and what better a way to serve it than how they do in Belgium with shallots, onions, white wine and of course, a plate of frites.

Plus these suckers cook up in less than 10 minutes. What I'm really craving are some bigorneau or periwinkle, which are sea snails I had in Marseilles. Apparently they're really high in protein and low in fat. However they're quite tiny.. so to get full off of them you'll have to commit bigorneau massacre.