La Tartine Gourmande
April 10, 2008

Cuisine Light Magazine — Le magazine Cuisine Light

Cuisine Light Magazine Contribution

When the Fedex truck pulled in front of our house this morning and I heard a noise of a package dropped on the floor, I knew that it might be for me: I was expecting mail from France. Excited, I hopped to the door as fast as I could — I should perhaps tell you that I’ve sprained my left ankle earlier this week, so the speedy running moi has turned into a French snail, un escargot. I opened the door and saw a white envelop lying on the doorstep, with large blue and red Fedex characters printed on it.

Aha! That was it indeed.

I walked in and made myself comfortable on a chair, with my foot lifted. With curiosity winning me over, I tore the envelop open in less than two seconds, and was thrilled to find a copy of the April/May issue of the French magazine Cuisine Light that I’ve recently contributed to.

Cuisine Light is a French cooking magazine with fresh recipes that focus on healthy eating — and light cooking too. It features recipes easy to make, and gives nutritional advice about the ingredients used.

Since it is one of the first publications I contribute to in France, needless to tell you that I am really happy. Imagine that: my mother leisurely walking to the marchand de journaux to buy a cooking magazine where she can find pieces of my work. This has to be special!

I know well that for you, my dear English speaking readers, it will be somewhat challenging to find a copy of the magazine, should you be interested. But who knows? If you travel to France in the coming months, well then, indulge!

To give you an idea of the contents: to start, you will find a theme on Savory Tartlets — how fun that was for me to design these cuties! Think a Ceviche on filo pastry tartlet, a Slow roasted tomato tatin tartlet, a Bicolor zucchini and carrot tartlet, a Blue potato, red onion and zucchini tartlet and to finish, a Saffron-flavored crab and tomato tartlet! Then, there are also Chocolate treats and the recipe of my Lime Mousse and Stewed Rhubarb and Strawberries as shown before.

Ideas to get inspired by?

Many thanks to the team for including my work in this issue.

Le coin français
Plutôt contente ! Ce matin, je me lève et en fin de matinée, j’entends le camion Fedex qui s’arrête brusquement devant la maison. Puis j’entends le bruit d’un paquet qui tombe par terre. Je crois que c’est pour moi : j’attends un courrier de France. Je me dirige tant bien que mal vers la porte à cloche pied — eh oui, je me suis bêtement (vraiment bêtement!) foulée la cheville en début de semaine — et quand j’ouvre la porte, j’aperçois une enveloppe sur le paillaisson, avec de grandes lettres bleues et rouges dessus.

Aha, je le savais, c’est bien cela.

Je referme la porte et m’installe confortablement sur une chaise, avec mon pied relevé. J’y vais ? La curiosité étant la plus forte, je déchire l’enveloppe en moins de deux secondes pour découvrir une copie du dernier numéro du magazine culinaire Cuisine Light auquel j’ai récemment contribué. Je suis ravie !

Vous le savez peut-être déjà, Cuisine Light est un magazine bourré d’astuces, de recettes et de conseils pour manger sainement et pour manger léger. Les recettes sont fraîches et simples. Ma contribution ? J’ai écrit un dossier sur les tartelettes salées (avec photos): tartelette au crabe et safran, tartelette bicolore courgettes/carottes parfumée à la coriandre et au cumin, tartelette aux vitelottes, oignons rouges et courgettes, tartelette tatin aux tomates confites et enfin, tartelettes aux saveurs de la mer sur pâte filo. Vous y trouverez aussi des recettes au chocolat , et le dessert de ma mousse au citron vert et sa compote de rhubarbe/fraises vue ici.

Inutile presque d’ajouter : c’est un vrai plaisir car c’est une de mes premières contributions à un magazine français, comme un petit peu de moi qui reste en France, même si je vis loin. Alors si vous le pouvez, et si le coeur vous en dit, allez chez le marchand de journaux — comme ma maman — et inspirez-vous de nouvelles recettes printanières. Pourquoi pas ?

Merci à toute l’équipe de sa confiance !

Tagged as: Food Photography , Food Styling
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  1. Felicitations Bea!!!
    et desolee d’apprendre pour ta foulure, take it easy ;) …Bon courage, heureusement le week end n’est pas loin…

    Comment by Elise — On April, 10th, 2008 at 8:56 pm

  2. Beatrice, this is so wonderful, I can only imagine your excitement. This is truly great and I’m in awe. (A dream of my own is to be published in a cooking magazine or cookbook.) I have several friends in Belgique and might ask them to pick one up for me. LOL.

    Good going! And salut!

    Comment by Jackie Donnelly — On April, 10th, 2008 at 9:15 pm

  3. Bravo Béa, ta maman est sûrement très fière mais toi aussi tu dois l’être ! Toutes mes félicitations ! To many more !!

    Comment by Estelle — On April, 10th, 2008 at 9:25 pm

  4. wow! Congrats Bea. Your works have always been my inspiration.

    Comment by Mandy — On April, 10th, 2008 at 9:34 pm

  5. Congratulations again Bea! This is fantastic. Hope to see more.

    Comment by Peter G — On April, 10th, 2008 at 9:34 pm

  6. fabulous! i’d love to get this magazine… do they have a website?

    Comment by Barbara — On April, 10th, 2008 at 10:24 pm

  7. félicitations! it looks like a very beautiful story, with your gorgeous photos and recipes. look at those beautiful savory tartlets, you have very much to be proud of! mais “cuisine light” … un oxymoron français n’est-ce pas?? ;)

    Comment by mimi — On April, 10th, 2008 at 11:03 pm

  8. ahhhh. i cannot take this anymore. EVERYTIME i come to your site i’m inundated with such beautiful pictures and colours that i can’t help staring and staring. it’s too much to handle, too much!!

    Comment by dutte — On April, 10th, 2008 at 11:12 pm

  9. Wow! Congrats to the Queen of Tarts :) I wonder if I can get my hands on a copy of this magazine…we do have some great international magazine stores in Seattle, so I’ll have to try!

    Comment by Mango Power Girl — On April, 10th, 2008 at 11:44 pm

  10. I can’t read French, but I can still drool over your photos! Way to go Bea!

    Comment by kat — On April, 10th, 2008 at 11:57 pm

  11. Congratulations! A great contribution, as usual…

    Bises,

    Rosa

    Comment by Rosa — On April, 11th, 2008 at 12:08 am

  12. je sens que je vais l’acheter de ce pas !
    Encore Bravo ++++

    Comment by LILIBOX — On April, 11th, 2008 at 12:46 am

  13. Super !
    Ben je vais l’acheter, tout simplement !
    Bonne journée et bon rétablissement

    Comment by danslacuisine — On April, 11th, 2008 at 1:21 am

  14. Je l’ai acheté hier. Superbe. Bravo à toi.

    Comment by mamina — On April, 11th, 2008 at 1:42 am

  15. Bravo ! Ce sera un moyen pour moi de découvrir ce magazine que je ne connais pas encore.

    Comment by Le confit c'est pas gras — On April, 11th, 2008 at 1:55 am

  16. Bravo Béa, les photos ont l’air sublimes et les recettes appétissantes !
    Et bon rétablissement ! (ton billet m’a fait sourire car je me suis fait moi aussi “bêtement” une entorse le w.e dernier…)

    Comment by Cécile — On April, 11th, 2008 at 2:30 am

  17. Bravo Bea, la mousse de citron a l’air si tentante en plus!

    Comment by gracianne — On April, 11th, 2008 at 2:48 am

  18. Felicitations!!!!

    Comment by mycookinghut — On April, 11th, 2008 at 3:05 am

  19. Wonderful! I can’t wait to go pick up a copy at the local Tabac.
    Congratulations Bea!

    Comment by loulou — On April, 11th, 2008 at 4:34 am

  20. Hey that’s great!! I will dig for it here in Rio. Wonderful!!

    Comment by Suzie — On April, 11th, 2008 at 5:35 am

  21. Congratulations! Really beautiful pages:)
    daniela

    Comment by campodifragole — On April, 11th, 2008 at 6:54 am

  22. I am just going out to buy it… I´ve seen that magazine in the Kiosk… but now I now you are featured I will get it. Regards. Bea

    Comment by Bea — On April, 11th, 2008 at 7:05 am

  23. bea~~ congratulations!

    love your photo!

    Comment by YOYO Cooking — On April, 11th, 2008 at 7:52 am

  24. Congratulations Bea! Your cooking and photography really suit the “Cuisine Light” category. Your photos always look they float on clouds. Brilliant!

    Comment by Aran — On April, 11th, 2008 at 8:05 am

  25. Congratulations, Bea! I hope your mom enjoys picking up her copy at the newstand!

    Comment by Dina — On April, 11th, 2008 at 8:59 am

  26. You are absurdly talented and deserve all the glory. Congratulations, Bea!

    Comment by Patricia Scarpin — On April, 11th, 2008 at 9:03 am

  27. Magnifique !! J’attends le numéro avec impatience :)
    Bises et encore bravo !!
    Fred

    Comment by Frédérique — On April, 11th, 2008 at 9:58 am

  28. Congratulations Bea!

    Comment by Marija — On April, 11th, 2008 at 10:04 am

  29. As with all your photos… stunning.

    Comment by EB — On April, 11th, 2008 at 1:04 pm

  30. Coucou Béa..je me disais bien ce matin en achetant cette revue à l’aéroport de Strasbourg que j’avais déjà vu les photos…sur ton blog..Je vais me le prendre au dodo pour le lire à fond. En plus il est magnifique..Si je fais une de tes recettes, je ferai le lien vers ton magique blog..Toujours un plaisir de venir voir tes merveilles..Bon week-end

    Comment by eleonora — On April, 11th, 2008 at 3:02 pm

  31. Hi Betty,
    I’ll definitely try to find a copy in Luxemburg. One to keep.
    I’m proud of you! Become a running toi soon again. Congrats!
    Bis,
    irena

    Comment by Irena — On April, 11th, 2008 at 3:19 pm

  32. Super congratulations Bea. Yes, that would feel very special for you and your mother!!

    Comment by MyKitchhenInHalfCups — On April, 11th, 2008 at 6:54 pm

  33. Bea, I cannot wait to pick this up! It looks excellent.

    Comment by Lucy V — On April, 12th, 2008 at 2:00 am

  34. So very cool Bea!

    Comment by peabody — On April, 12th, 2008 at 3:20 am

  35. J’espère que tu vas mieux….J’ai eu le temps hier soir de voir le magazine…c’est super bon…encore bravo…Bon rétablissement Béatrice…

    Comment by Eleonora — On April, 12th, 2008 at 7:56 am

  36. Félicitations Béa! Je suis certaine que tout ce que tu suggères est magnifique et délicieux.

    Désolée pour ta cheville, moi c’est une orteil que je me suis foulée. Heureusement d’ailleurs, car je la croyais cassée

    Je te mentionne dans mon billet d’aujourd’hui, viens faire un tour chez moi!

    Comment by Miss Diane — On April, 12th, 2008 at 1:11 pm

  37. Genial!
    Spring is actually, finally here! We just had another big dump of snow on Thursday, but they predict sun and heat (19 deg C) for the weekend! Just in time for savory tarts! I just made a mushroom quiche with salad last week and will probably try one of yours.

    Comment by Vanilla — On April, 12th, 2008 at 1:47 pm

  38. superbe bravo bea…je crois que pour une fois je vais regarder plus attentivement ce magazine… et attention a ta cheville

    Comment by veronica — On April, 12th, 2008 at 1:55 pm

  39. Wow! It sounds like the whole magazine is filled with your gorgeous photos and recipes! That’s so awesome. Well done, though I’m not the least bit surprised. Congrats!

    Comment by Lisa (Homesick Texan) — On April, 12th, 2008 at 3:12 pm

  40. Bravo Beatrice, votre participation au magazine a été vraiment une chance, nous avons adoré vos recettes. Celles dans le dossier chocolat ne manqueront pas de provoquer des scéances cuisine au sein de l’équipe. Merci encore.
    Gregory (redacteur en Chef - Cuisine LIGHT)

    ——-ENGLISH CORNER———
    Thank you Beatrice, your participation to the magazine has been a great chance, we love you receipes. Those in the Chocolat article will, for sure, motivated some cooking parties in the redaction team :-) Thank you again.
    Gregory Peron - Chief Editor Cuisine LIGHT
    (Sorry for my “french” english)

    Comment by Gregory Peron — On April, 13th, 2008 at 3:23 am

  41. Congradulations! I am a relatively new visitor, but am not surprised at all. You are very talented. Wish I could read French. Hope you are on the mend.

    Comment by Kim — On April, 13th, 2008 at 9:27 am

  42. J’avais déjà acheté le précédent, je ne raterai pas celui là non plus.

    Comment by Vanille — On April, 13th, 2008 at 10:42 am

  43. Delightful! I am quite enjoying your blog, as a new reader!

    Comment by Jessica — On April, 13th, 2008 at 4:27 pm

  44. Je vais m’empresser d’aller chercher ce magazine, un petit peu de toi dans ma cuisine, c’est sans hésitation. J’adore ce que tu fais. Bon rétablissement, Biz.

    Comment by sylvieaa — On April, 14th, 2008 at 2:16 am

  45. Super! C’est une bonne chose pour toi, quoique pas du tout surprenante vu tes talents culinaires et photographiques! Moi aussi j’adore ce que tu fais donc je vais dès que possible me procurer ce numéro (en espérant le trouver!)!

    Comment by Botacook — On April, 14th, 2008 at 3:44 am

  46. Bea! thanks a lot for the comment.its very kind of you. and your photos… wow..always fabolus! Great post.

    Comment by dee at sweet scarlett — On April, 14th, 2008 at 5:42 am

  47. Bravo Bea!! It looks like a pretty cool magazine. Wished I could find it! Beautiful photos and I’m sure wonderful tartelette recipes. :-)

    Comment by Suzana — On April, 14th, 2008 at 6:05 am

  48. Many many thanks everyone. I had so much fun working on this project. Imagine that, a whole theme devoted to tartlets and chocolate ;-) Luck!

    Many thanks Gregory for including my work in this issue!

    Comment by Béa — On April, 14th, 2008 at 8:10 am

  49. Bravo Béa… quel accomplissement ! Je vais de ce pas essayer de trouver le magazine.

    Comment by Ely — On April, 14th, 2008 at 1:00 pm

  50. C’est rigolo, je suis ton blog via tes photos (magnifiques) sur flickr. Ca ne donne toujours envie de soigner mes présentations. Quand j’ai un peu de motivation, je tente aussi de le lire en anglais mais pas toujours évident :). En tout cas, là j’avais acheté ce magazine exprès pour cet article sur les tartes salées. Alors ça me fait rudement plaisir d’apprendre que c’est toi qui en es l’auteur. 9a ne m’étonne même pas en fait. C’est ton métier la cuisine ou c’est une passion qui t’a entrainée plus loin que le simple amateurisme ?

    Comment by Ciloubidouille — On April, 15th, 2008 at 3:02 am

  51. Bravo, Bea! I’m so happy for you.

    Comment by Susan from Food Blogga — On April, 17th, 2008 at 6:16 pm

  52. Coucou! Je l’avais acheté suite à ce billet car quand j’avais vu dans un billet précédent la photo de ta mousse au citron vert & compote de rhubarbe-fraises j’avais été frustrée de ne pas retrouver la recette ;-)
    Là j’ai enfin le temps de passer à l’action et on trouve enfin des fraises correctes mais j’ai une question (bête): comment fais tu pour avoir ta rhubarbe rose? c’est moi une fois épluchée elle est 100% verte et la compote aussi…

    Comment by loukoum°°° — On April, 29th, 2008 at 2:06 pm

  53. Loukoum,

    Il existe en fait differentes varietes de rhubarbe. Donc celle que j’achete est en fait bien rose, et c’est vrai, garde magiquement sa belle couleur. Essaie de te procurer ce genre, ou si elle est tres jeune, ne la pele pas. ;-)

    Bea

    Comment by Béa — On May, 3rd, 2008 at 12:42 pm

  54. Merci beaucoup, je vais faire quelques recherches, en tous cas, depuis j’ai testé ta recette avec ma rhubarbe “verte”, je l’ai adaptée à mon frigo (mascarpone remplacé par ricotta) et c’était délicieux! Frais, aérien, sucré juste comme il faut… Merci!

    Comment by loukoum°°° — On May, 4th, 2008 at 1:35 am

  55. I’m astonished by this image of the Lime Mousse and Stewed Rhubarb and Strawberries, but it made me cry… I want to make it, but since I live in US neither I can read French not I can get the magazine with the recipe…& your before link doesn’t work :,,,-( In a season of fresh Rhubarb and Strawberries in a Pacific NorthWest it’s almost unbearable… Please, HELP! Publish the recipe!

    Comment by Upset — On June, 27th, 2008 at 6:23 pm

  56. [...] only was I delighted to be working for Cuisine Light Magazine once more for their July/August issue (numéro 5), but what a lovely surprise to find out that one of my [...]

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