When American food writer Rebekah Peppler moved to France in 2015, she wasn’t quite sold on the romantic ideal that lures most visitors. “Paris had always been in the back of my mind, not so much as this fantasy city but a place that I would have to live for my job at some point,” Peppler says. Several years after earning a pastry arts degree at New York’s erstwhile French Culinary Institute, Peppler journeyed to the City of Light in search of greater work opportunities. Since then life in Paris has burgeoned more than just her career. “France has taught me that food brings people together, but the connection happens whether there’s a meal on the table or not,” she says.
Enamored with the intimacy of French hospitality, Peppler started hosting weekly dinner parties in her airy Montmartre apartment. These meals, and the menus she created, are central to her latest cookbook, À Table: Recipes for Cooking + Eating the French Way. “I was really interested in showing Paris as it is—it’s vibrant and beautiful and queer,” she says.
Rebekah Peppler’s A Table: Recipes for Cooking and Eating the French Way
At its heart À Table is about curating memorable experiences to share with friends and lovers the way Parisians do. “Gathering became a magical routine. I’d go shopping in the morning at my marché, open up a bottle of wine at 5, and friends would arrive at 6. I always knew that on Sundays I would get to see the people I love. After eating we would go outside and watch the Eiffel Tower sparkle.”
Here are Peppler’s recipes for a full Parisian lunch, including buttery new potatoes covered in Mimolette cheese, fresh radish and herb salad accented with caramelized lemons, a juicy slow-cooked leg of lamb that’s sure to be the pièce de résistance, and more. “I feel grateful for the opportunity to show love the way that I do,” Peppler says, “which is by having people over and feeding them.
Entertain like Rebekah Peppler:
Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.
Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.
Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
Potatoes covered in cheese is never a bad thing.
Dine like Rebekah Peppler:
Marché Popincourt
When American food writer Rebekah Peppler moved to France in 2015, she wasn’t quite sold on the romantic ideal that lures most visitors. “Paris had always been in the back of my mind, not so much as this fantasy city but a place that I would have to live for my job at some point,” Peppler says. Several years after earning a pastry arts degree at New York’s erstwhile French Culinary Institute, Peppler journeyed to the City of Light in search of greater work opportunities. Since then life in Paris has burgeoned more than just her career. “France has taught me that food brings people together, but the connection happens whether there’s a meal on the table or not,” she says. Enamored with the intimacy of French hospitality, Peppler started hosting weekly dinner parties in her airy Montmartre apartment. These meals, and the menus she created, are central to her latest cookbook, À Table: Recipes for Cooking + Eating the French Way. “I was really interested in showing Paris as it is—it’s vibrant and beautiful and queer,” she says. Rebekah Peppler’s A Table: Recipes for Cooking and Eating the French WayAt its heart À Table is about curating memorable experiences to share with friends and lovers the way Parisians do. “Gathering became a magical routine. I’d go shopping in the morning at my marché, open up a bottle of wine at 5, and friends would arrive at 6. I always knew that on Sundays I would get to see the people I love. After eating we would go outside and watch the Eiffel Tower sparkle.” Photograph by Joann PaiHere are Peppler’s recipes for a full Parisian lunch, including buttery new potatoes covered in Mimolette cheese, fresh radish and herb salad accented with caramelized lemons, a juicy slow-cooked leg of lamb that’s sure to be the pièce de résistance, and more. “I feel grateful for the opportunity to show love the way that I do,” Peppler says, “which is by having people over and feeding them.Entertain like Rebekah Peppler:Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.View RecipeAromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.View RecipeHard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).View RecipeYou can—and you should!—eat fried slices of lemon in your salad. (Trust us.)View RecipeLow, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.View RecipePotatoes covered in cheese is never a bad thing.View RecipeDine like Rebekah Peppler:Marché Popincourt