She still lives the life I left behind, which works for her, as we are all built different. However, as she was saying to me, there are times where her job and everyday life can get overwhelming.

In the middle of our convo, she said to me “you will outlive us all”. You know how certain things resonates, even days after they’ve been said, the words are still floating around in my head. I mean, I DON’T wish to outlive my best friend and the people I love - what a terrible thought to live in a world without them.

But this was actually more so a way of saying she thought I had it all figured out, in my slow life, here, in the countryside.

For almost two years now, I have lived to the rhythm of seasons, my days are slow - might I add sometimes too slow, at first it did take some getting used to.

But eventually, I learned to enjoy this calmness. At first, I tried to imitate a lot of what is depicted on social media as “slow-life aesthetic” : morning routines, outside walks, reading evenings, unwinding techniques …

I tried different things but really there is no manual.

It’s just taking it slow, one day at a time.

The routine that carries you through the depths of winter will feel entirely outdated when spring arrives.

These days, I see myself getting up earlier than usual, wanting to go outside and walk my dogs, when I never thought of myself as a morning person. I usually need 1 hour minimum on my couch, coffee in hand in front of my tv show of the moment, but these days I can’t wait to press pause on my episode and step outside.

Every day is different, your wants and needs shift, and that’s ok. You don’t have to stick to a silly routine if that feels like a chore.

I think this is key, and this is what I learned this last past year : listening to my mind and body. The season change, and so do we. After a winter of turning inward, nourishing our souls, in spring, we crave forwardness, warmth, social interactions.

So even though there really is no manual to living the slow life, as it is defined by your wants and needs, and those change with every season, and everyday, here is a “day-to-day” of the season that I do myself, simply in the hope to inspire you to take full advantage of the season that’s upon us :

The day-to-day of the season :

1. Align with the daylight : move in the mornings, it doesn’t have to be anything planned, just stepping outside, most of the time I just throw my coat on, on top of my pjs, and go walk with my dogs. Trust me, once you start, you will crave it and it actually works magic for your body and for your energy throughout the day. In the same way, swap your cosy winter nights in with evening strolls, taking in the last bit of light each day.

2. Lighter, greener meals : spring is the season of the liver, the body naturally sheds what sustained you through winter, so don’t fight it, now is the time to help your body return to a new pace with lighter meals. Daily dose of sour, such as lemon in your water will do the trick and accompany your liver in its renewal phase.

3. Rotate your wardrobe : open your drawers and take out what won’t serve you in the warmer days : big sweaters, winter pants… However, it’s not summer yet, the mornings and evenings get chilly, so keep a few comfy layers and have fun mixing up your outfits with clothes that have been left aside since last fall.

4. Refresh your space : this doesn’t have to be overwhelming, start small. In winter we tend to accumulate a bit, now is the time to do a little organizing. You will feel so much lighter cleaning out your space and your mind will thank you. On warm afternoons, open your windows and let the fresh air in.

5. Try something new : this is the season of renewal, take advantage of the energy to change up your habits, set an objective for summer. It is the perfect time to nurture focus as your liver is working with you to move forward.

I hope this post brought lightness into your day -

Take it slow, and do what works for you.

Bisous

Louise

This is me, diving into this new media.

Well, actually not so new … I have had Substack on my phone for over a year, though I did find it challenging to use at first and quite intimidating I must admit. It was hard for me to understand the method and approach for a while, but I think I have finally figured it out : this page is just a free flow of thoughts and inspirations, curated pictures and quotes, there is something very poetic about it.

Having launched my Club de Recettes a few months back, I was on the food-side of the app for a while, people sharing delicious-looking recipes, well written articles of in-season produce, well-being tips etc. I thought “How could I?" These people are pros”. And for me there’s always the language issue : should I write in French? To promote my Club? When actually words come more freely to me in English : writing in French seems forced (and sometimes cringe), when in English I feel I can share more freely without (or less) fear of being judged. Sooooo all’s to say : I am taking the leap, and starting my Substack - in English I guess - let’s go!

Hi, did I say that already?

So last October I launched “le Club de Recettes”, it wasn’t really thought through, just something I had wanted to try out. The idea was to handwrite easy seasonal recipes, and send them in the mail. A way to reconnect and share in person. Also an ode to family recipes, passed down through generations. Something easy yet meaningful, hoping it would speak to others. And boy did it - in just 6 months it grew from simply my family and close friends to about 300 members! I am so incredibly grateful that so many people found my idea interesting and worthy of subscribing, it’s crazy to think my little recipes go out to so many kitchens each month. The feedbacks and messages are so cute and filled with love, I have so much fun each month trying out new recipes, finding the right seasonal produce associations, and writing my recipes down to share them, and as soon as all my letters go out each month I can’t wait to get back to work and start next' month’s one. Anyway, all that to say that thank to Instagram and TikTok, my little Club is doing very well.

But with that, I have kind of left behind personal social media. I have slowly been showing and sharing less of my personal life because all I want to talk about on there is the Club. I lost the space I once had and loved - so I am bringing it back, here !

There might still be a little of my everyday “work” but my wish is for this space to be more about other things, equally important : a reflexion of my thoughts, my likes, everyday life, small joyful things, curated picked and tweaked inspirations from elsewhere that i’d like to save and share in one unique place.

There will be wishlists, personal favorites, life updates, places to see, restaurant recommendations, food for thought … kind of like my diary I guess, or my ‘journal’ eheh.

I have started to write down a list of topics I want to write about, here’s a sneak peak :

• What happens to your body when you walk

• Food intolerance : how I manage and juggle what I can and shouldn’t eat

• Kitchen favorites and where I got them

• Stressing over it won’t change anything

• Travels recommendations

• What ever happened to creating just for fun?

• Spring in Paris : places to go for the perfect day

• My current favorite recipes and food to snack on (big snack girly here)

• Silly little things I do that make me feel & look my best

If any of these seem at all interesting to you, feel free to subscribe and follow to continue reading me -

Bisous,

Louise

Je me souviens encore du jour où je décrivais la magie de ce plat à un client (food consultant here) et j’ai réalisé que ce plat était en fait une version dérivée d’une pizza (tomato+bread+cheese). Bref, je pourrais vraiment passer des heures à vous déballer ma philosophie sur l’effet d’un bol de soupe chaude accompagné d’un toat/sandwich mais le plus simple reste simplement de l’essayer - alors voici pour vous la recette pour vite-vite vous empressez de la faire pour qu’on ait une passion commune à discuter lors de notre prochain meet-up :

Roasted tomato soup & comté grilled cheese

Pour 1-2 personnes

INGREDIENTS :

• 6 tomates rondes mûres

• 1 poivron rouge

• 1 oignon jaune

• 1 tête d’ail

• Huile d’olive

• Origan

• Sel + poivre

• 2 tranches de votre pain préféré sur terre - j’utilise pour ma part un pain au levain

• Comté ou autre fromage que vous adorez

• Beurrreeeee

STEPS :

1. Découper les tomates en 2, le poivron rouge et l’oignon en 2, découper une tête d’ail en 2 et l’emballer dans un papier aluminium avec un peu d’huile d’olive

2. Disposer dans un plat allant au four et cuire 40min à 180° avec un peu d’huile d’olive, de l’origan, du sel et du poivre

3. Une fois cuit, récupérer les gousses d’ail et mixer tous les légumes ensemble pour obtenir une soupe

4. Ajouter 15cl de crème liquide, servir dans des bols avec un filet d’huile d’olive et un peu d’origan

5. Pour les grilled cheese, beurrer 2 tranches de pain et les faire dorer dans une poêle

6. Ajouter de fines tranches de comté et refermer le grilled cheese, laisser cuire sur feu doux pour laisser le fromage fondre dans le pain

7. Retirer de la poêle et couper en deux

8. Déguster le grilled cheese trempé dans la soupe à la tomate mamaaa !!

Je partage mes recettes ici, sur Instagram, sur Tiktok … et par courrier papier - chaque mois j’écris mes recettes à la main et je te les envoie directement dans ta boîte aux lettres

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Let’s chit-chat :)) Food, recipes, healthy habits … j’adorerais vous conseiller !

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J’adore cuisiner et partager et j’ai voulu changer un peu et proposer mes recettes à l’écrit à travers des petits courriers que j’enverrai chaque mois avec des recettes de saison, écrites à la main, comme les recettes qu’on se transmet en famille.

Je me lance ce mois-ci avec 3 recettes à l’image de l’automne 🍂🧺🍎 déjà hâte de préparer le courrier de Novembre (aka Thanksgiving-month 🦃🥧👀) - je glisse dans les enveloppes plein d’autres petites surprises aussi!

Bisous, bye 🐻❤️

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