Food and Wine

The Monet Cookbook: Recipes from Giverny

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This beautiful book presents 60 of Claude Monet’s original recipes alongside glorious reproductions of his paintings, scenes from his life in Giverny, and stunning photographs of the dishes. It’s well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals. Now, sixty of those recipes are gathered in this elegantly produced book brimming with the colors and flavors of Giverny, France. Each chapter features recipes that were served in Monet’s famed yellow dining room, eaten al fresco in the gardens at Giverny, or at several of the fine restaurants along the Seine in Normandy. Beautiful reproductions of Monet’s art compliment the recipes, along with photographs of the artist enjoying these dishes with his family, friends, and fellow artists. The recipes themselves, selected for their rustic appeal and use of only the freshest ingredients, range from simple galettes and hearty casseroles to fine soufflés, seafood dishes, and delicious tarts, cakes, and other pastries. A fitting tribute to the painter and his legendary aesthetic, this cookbook is the next best thing to sitting at Monet’s table.

From the Publisher

Stuffed Tomatoes

Carefully cut around the stem of each tomato with the point of a knife, cutting in towards the core at an angle to remove the tough part under the stem. Crefully remove the pulp from the tomatoes with a small spoon and place in a saucepan. Briefly bring to a boil and then strain through a fine sieve to get rid of the seeds. Return to the pan with the bouquet garni, season with salt and pepper and cook for at least 20 minutes until reduced to a purée. Remove the bouquet garni.

Soak the bread in the stock.

Preheat the oven to 200°C (gas mark 5 or 400 °F).

Dice the bacon and the mushroom caps. Dice the parsley. Peel and dice the garlic and the shallots. Melt a tablespoon of butter in a pan and gently sauté the chopped ingredients. When the mixture is golden, add the bread and the tomato purée. Mix well and then bind with the egg yolks. Check for seasoning, adding a pinch of salt and pepper if the stuffing tastes bland.

Lightly brush a ceramic baking dish with oil. Fill the tomatoes with stuffing and lay them in the dish. Cook in the oven for 30 minutes.

Serve hot or cold.


12 small ripe tomatoes

1 bouquet garni (1 sprig thyme, 1 bay leaf and 1 sprig parsley)

2 medium-sized slices Pain de champagne (sourdough bread), crusts removed

100 ml (1/2 cup) stock (or 1 stock cube dissolved in 100 ml or 1/2 cup hot water)

50 g (2 oz) smoked bacon

50 g (3/4 cup) button mushrooms, stalks removed

1 bunch flat-leaf parsley

2 medium-sized cloves garlic

6 medium-sized shallots

2 egg yolks

1 tbsp butter


Salt and freshly ground pepper to taste

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