Bringing home the flavors of France

The food in France is, bien sur, wonderful beyond description. How could it be otherwise, with a boulangerie on every block, and a charcuterie, and a patisserie and a cave du vin aussi. On our trip last week, we enjoyed Croque Madame (your basic gourmet cheese sandwich, topped with a fried egg) and pain au chocolat, and beaucoup de fromage, and country pate, and lovely Loire Valley wines. And apple tarts topped with creme fraiche. Steak frites at lunchtime. Escargots before dinner.

Even fresh fruit tastes better in France. At outdoor markets, we bought strawberries more sugary sweet than anyone should be able to buy anywhere this time of year, and elegant grapes and pears.

Yes, we can buy baguettes at American grocery stores these days, but none as crisp and perfect as the baguettes Parisians line up to buy every day at their neighborhood bake shops.

My goal in the months ahead: I'll master the art of warm camembert salad, creme caramel and other French delights. I'll study what Julia Child has to say on the subject of French cooking. And I'll make more crepes. It should be a great winter.