The Parisian cookbook we're escaping into.
. While working at Le Dauphin, I became more confident in my ability to welcome people and make them feel at home, and I became interested in having a place where I made the decisions on what to serve.
I started filling a notebook with wines I wanted to pour, the baker I wanted to buy bread from, and so on, and each time I wrote in the notebook my idea of opening a shop became more precise. But, from the very beginning, I knew I wanted to call the shop “La Buvette.” As for why I wanted to open it, that is a good question, since I'm not a trained chef or even a cook.
As for why I wanted to open it, that is a good question, since I'm not a trained chef or even a cook. But I felt confident enough to feed people with good and simple things, the kinds of dishes that make people think, 'Oh, I never thought about doing this at home before, but it looks easy and I'll try it.': Camille—you talk about having a bec à sucré , and your very dreamy afternoon snack of baguette smeared with chocolate mousse.
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