Last week, while M-D’s sister, Christine, was with us, one of the meals we served was Grenadin de Veau Gratiné which comprises medallions of veal about 1″ (2.5cm) thick, served with a sauce of white wine, cream and cheese… and it is truly delicious!

As I have said many times, simplicity is the key to nearly all French cooking and there’s not much that is easier than this. Simply pan-cook the veal then degalze the pan with wine, stir in the cream and grated cheese, and it tastes like heaven. We served it with duchess potatoes and broad beans.

At the weekend, we went up to Lille, where Christine lives and she trumped our Grenadin de Veau Gratiné with Magre de Canard (it’s not really a question of trying to outdo each other, because both recipes are drop-dead simple). Magre de Canard is duck breast – nothing more and nothing less. However, Christine roasted it and served it with a green pepper sauce and accompanied by sautée potatoes. It was more than splendid, it was rapture on a plate (and I ate far more than I should!)

While we were in Lille, we visited the Roubaix swimming pool museum. This is the most amazing place, and has made use of a beautiful old Art Deco swimming pool that was due for demolition due to safety problems.

Originally built between 1927 and 1932, the swimming pool had served the people of Roubaix for over fifty years and the locals were very fond of their pool. Yet the health and safety issues meant that it could no longer be used for that purpose. Thinking laterally, why not make it in to a museum? So that’s what they did, and the result is truly stunning. If ever you are in the region, you should pay a visit – you’ll not be disappointed. Or, if you can’t get there, at least take a virtual look at this stunning place

Tomorrow night, our “nephew-in-law” is coming for dinner. Steve live in Canada but is sometimes in Europe on business. We tried to get together last time he was over, but it didn’t quite work out. This time we planned ahead! Nothing fancy planned, just good old favourites, Julie’s Salmon & Prawn with Lime followed by Confit de Canard and ending on M-D’s specialty, Citrus Parfait. Looking forward to it!