La Tartine Gourmande
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French Inspired

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A Craving for Chestnut and Quinoa Crêpes — Une envie de crêpes aux farines de châtaigne et de quinoa

Jul. 13, 2007 44

Chestnut, Quinoa Crêpes with Red Currants and Ricotta Cream

A Dream with A Chocolate Cherry Clafoutis — Le rêve avec un clafoutis cerise et chocolat

Jun. 28, 2007 50

Chocolate and Cherry Clafoutis

A New Food Color Palette, to Feel Better — Une nouvelle palette culinaire de couleurs, pour être mieux

Jun. 25, 2007 29

Egg Flan with Purple Potato and Green Vegetables

Pink and Chocolate Cookies — Sablés rose chocolat

Jun. 20, 2007 51

Pink and Chocolate Cookies

Sainte Maure, Eggplant, Thyme and Honey Tartlets — Tartelettes au Sainte Maure, aubergine, thym et miel

Jun. 17, 2007 42

Sainte Maure, Eggplant, Thyme and Honey Tartlets

Fresh Lunch While Looking Forward to Saturday — Déjeuner frais, car vivement samedi

Jun. 15, 2007 29

Milk from Normandie — Le lait de Normandie

Jun. 13, 2007 31

Fennel, Cherry Tomato Tartlets on Balsamic Crust — Tartelette fenouil, tomates cerises sur pâte brisée au vinaigre balsamique

Jun. 6, 2007 44

Fennel, Cherry Tomato Tartlets on Balsamic Crust

Cherries on a Sweet Savory Tartine — Cerises sur tartine sucrée salée

May. 29, 2007 26

Vanilla and Ginger-Flavored Cherries on a Tartine

A Classic Cherry Clafoutis — Un classique, le clafoutis aux cerises

May. 25, 2007 49

Cherry Clafoutis

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston. She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post, the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal, and in many other international magazines.

Beatrice Peltre Quote

Copyright © Béatrice Peltre 2005–2025. All rights reserved. Photo licensing info. Hire me as a food photographer. And remember to eat something nice today.

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