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Home French

Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud)

By:Nagi
Published:7 Jun '21Updated:18 Dec '22
68 Comments
Recipe v Video v Dozer v

Warm Goat’s Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it’s a fresh leaf salad with nuts and bacon, and crowned with pan-fried goat’s cheese medallions that are golden outside and oozing inside.

Simple to make, this most French of French salads makes for a chic change from the usual crumbled goats cheese number!

Close up photo of golden pan fried Goat's Cheese on Close up chowing melting inside of French Goats Cheese on Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

🇫🇷It’s French Bistro Week!!!🇫🇷

From time to time, I like to dedicate a week of recipes to a theme. This week, it’s French Bistro Week!!

Today’s Goat’s Cheese Salad is the starter in a classic three-course French bistro menu I’m sharing over the week. Here’s what’s on the menu!

  • Starter: Warm Goat’s Cheese Salad – Today’s recipe, a classic French Bistro starter.

  • Main: Duck Confit – An iconic French dish that’s so much easier to make than you think! It’s the ultimate make-ahead dinner party dish for showing off.

  • Dessert: Lemon Tart – A perfect finish to the meal that’s not too heavy, this is a tart you’ll find in virtually every patisserie across France.

  • Close up photo of golden pan fried Goat's Cheese on Close up chowing melting inside of French Goats Cheese on Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
    Goat’s Cheese Salad – French bistro starter
  • Duck Confit on a bed of French lentils
    Duck Confit for the main with Lentil Ragout
  • French Lemon Tart - Tarte au citron - being sliced to serve
    Lemon Tart for dessert

If that menu doesn’t transport you to the streets of Paris, I don’t know what will….!! 🤷🏻‍♀️

  • Bistro in Paris

French Goat’s Cheese Salad

I’ve said it before and I’ll say it again: the French truly excel at taking basic dishes and pushing them to higher echelons of deliciousness with the addition of a few simple things. Often it involves more butter, more cream and more cheese! (Think: a pedestrian ham and cheese toastie + the French touch = Croque Monsieur).

For this salad, that sprinkle of French fairy dust involves some minerally, oozing goat’s cheese (yes!), bacon (double yes!), and not one but two types of nuts!

It’s not just the ingredients that make this salad special. The other half of the magic here is in the eating – the contrast between cooling, juicy salad vegetables and warm, molten-centred goat’s cheese is utterly scrumptious.

Like I said, you can depend on the French to turn the ordinary into the extraordinary!

Close up photo showing melting inside of French Goats Cheese on Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

Overhead photo of Close up chowing melting inside of French Goats Cheese on Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

The right cheese for French Goat’s Cheese Salad

If you know the French, you’ll know they are precise and uncompromising when it comes to specifying the right ingredients for the right dishes! It’s both part of their Gallic charm and much of what makes French food so good, to be fair. 😉

So, to do right by this classic French dish, let me start off by covering the cheese that is the star player in this salad’s lineup.

Ingredients in Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

Traditional cheese for French Goat’s Cheese Salad

One of the most popular and traditional cheeses used for Salade de Chêvre Chaud is Crottin de Chavignol. This is an unpasteurised goat’s cheese produced in the the tiny village of Chavignol in the Loire Valley.

Crottin de Chavignol bears the French AOC (Appellation d’Origine Contrôlée) designation, meaning it has been made according to strictly regulated criteria concerning origin and production. The AOC label is recognised worldwide as a mark of excellence and integrity amongst traditional French food and drink products.

If you cannot find this cheese – and unfortunately in Australia, it’s not possible to buy such unpasteurised cheeses – there are alternatives listed below. And no, they do not have to be AOC cheeses to be delicious!

  • Photo of Crottin de Champcol, a small goat cheese made in the Loire Valley of France
    Crottin des Deux-Sèvres goat’s cheese used in this Goat’s Cheese Salad
  • Crumbed Goat's Cheese ready to pan fry for Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
    Goat’s cheese cut in half and crumbed, ready to pan-fry
  • Showing the inside of ripened goat's cheese
    Creamy “brie-like” interior of ripened goat’s cheese.
  • Pan fried golden goat's cheese
    Pan-fried crumbed goat’s cheese medallions

Suitable cheeses for Warm Goats Cheese Salad

The best cheese to use is ripened goat’s cheese which has a rind and creamy centre that melts when heated. Ideally the cheese comes in small discs around 5 – 6cm / 2 – 2.3″ thick, or a log / barrel form that you can slice accordingly. The reason is you need rind encasing each slice (around the rim only, not the cut face) otherwise the cheese runs everywhere when you pan-fry it.

The following cheeses are all suitable and can be sourced within Australia:

  • Crottin des Deux-Sèvres – Similar to the aforementioned Crottin de Chavignol, according to the chef-owner of my wonderful local French deli Le Petit Marché in Sydney. This is the cheese I used.

  • Crottin de Champcol – The pasteurised version of the Crottin de Chavignol and can be found in Australia.

  • Picandou and Pico Affine (both pictured below) – Picandou is especially ideal because each round is the perfect size to pan fry as-is, without slicing in half. Also, since they’re fully encased with rind, they are easier to handle! Pico affine are a little large, so serve 1 per person. Available in Harris Farms, Sydney.

  • Chabichou du Poitou – Another cheese from the Loire Valley.

  • Le Chabichou d’Antan – Available at Le Petit Marché, Sydney.

  • Holy Goat La Luna – An Australian ripened goat’s cheese. Available at Harris Farms and elsewhere.

Other French ripened goat’s cheeses that could be used include Pélardon and Rocamadour. These may be tough to find in Australia.

  • Ripened Goat's Cheese for Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
    Picandou (top) is ideal to use for this recipe.
  • Ripened Goat's Cheese for Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

“What if I can only get the spreadable kind of goats cheese?”

If you have soft, spreadable goat’s cheese, no problems! You can make French Goat’s Cheese Salad the “other” way: by smearing the goat’s cheese on to bread and broiling it (grilling) briefly! Goat’s cheese without a rind is called fresh goat’s cheese. Because it doesn’t have a rind, you can’t pan fry it because it will run everywhere.

Here’s what fresh goat’s cheese looks like – the more common one here in Australia:

  • Example of fresh goat’s cheese
  • Fresh goat’s cheese does not have a rind.

This is what French Goat’s Cheese Salad looks like when served with goat’s cheese spread on toast and grilled (with lovely edible flowers from my garden!):

Warm French Goat's Cheese Salad (Salade de Chêvre Chaud) in a bowl, ready to be eaten
French Goat’s Cheese Salad made with fresh goat’s cheese on crostini

French Goat’s Cheese Salad – other ingredients

Here’s what you need for the rest of the salad plus the dressing:

Ingredients in Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)

Some notes on a few of the items:

  • Oak lettuce – This salad can made with all sorts of lettuce. Oak lettuce works particularly well because of the soft leaves, which have an elegant shape and sit nicely at the base of the bowl.

    Lamb’s lettuce (aka mâche) would also work well. Alternatively use also cos / romaine lettuce (baby if possible), or even iceberg cut into bite size pieces.

    If using oak lettuce, leave the lettuce in larger pieces that you then cut when eating. If cut into bite-size pieces the lettuce is so soft it will flatten under the weight of the other toppings;

  • Tomatoes – I prefer the look of tomatoes cut into wedges rather than rounds here, and it’s how they came when I had this dish in France (le monkey see, le monkey do!) But any type of tomatoes will work here – cherry tomatoes, grape tomatoes etc;

  • Walnuts and pine nuts – Toasted nuts littered across the salad brings texture and another layer of taste that is part of what makes this salad so good! Don’t skip them, and don’t skip toasting (it brings out the flavour).

    Non-nut substitutes: Sunflower seeds or pepitas; and

  • Balsamic vinegar and extra virgin olive oil – If you’ve ever wondered why even the simplest salads at restaurants can be so good, the answer is the quality of the vinegars and oils they use. It really makes a difference to elevate basic dressings. So use the best you can afford – we don’t use much in the salad dressing! (I reserve premium vinegars and oils just for dressings, and use more economical brands for general cooking.)


How to make French Goat’s Cheese Salad

The only thing to remember here is to pan-fry the cheese at the last minute. Because … well, oozing is the operative word!!

How to make Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
  1. Toast pine nuts and walnuts: I do this in the oven on a tray, for ease. You can also toast in a frying pan;

  2. Make dressing: Pouring into a jar and shaking it is the quickest and most effective way to emulsify a dressing;

  3. Crumb the goat’s cheese: If you have the small goat’s cheese like I have (as pictured above), cut in half horizontally to make 2 rounds. If you have a log, then cut off slices about 2cm (3/4″) thick. Dredge in flour following by eggs, and then breadcrumbs. Set aside ready for cooking.;

  4. Prep the salad: Assemble the salad bowls, ready to pop the hot cheese on top at the last minute.

    This is one of those salads that is layered up in the bowl, as opposed to enthusiastically tossed. Place lettuce first, lay tomato wedges casually around, and then sprikle with nuts and bacon.

    Leave the dressing until just before serving, else it will make the lettuce leaves soggy;

  5. Pan-fry cheese: In butter of course, what else? This is after all a French salad! 😂 Pan-fry on both sides until golden brown and hot.

    Tip: Use a non-stick pan. Cheese is like glue once it melts and then hardens on a pan!

  6. Finish salad: Drizzle dressing over the salad using a spoon, and finally top with the hot cheese.

    Serve immediately so you get maximum cheese oozing action!!

Close up showing melting inside of French Goats Cheese on Warm French Goat's Cheese Salad (Salade de Chêvre Chaud)
Bowl of Warm French Goat's Cheese Salad (Salade de Chêvre Chaud), ready to be eaten

When and how to serve French Goat’s Cheese Salad

This is a salad you’ll see on the menu of bistros all across France as a starter or lunch option. Salads are common starters in France, popular with locals and tourists alike. When salads are this good and interesting, it’s hardly surprising really! A far cry from the glum, cucumber-lettuce-shredded-carrot “garden salads” we see back home, right? 😂

Here are my thoughts on serving options:

  • As a meal – The recipe as written serves 2 people and are lunch-sized meal portions. For people with a hearty appetite, I’d serve with some good quality, warm, buttered bread. Try this simple crusty Artisan bread or (if you really want to impress) homemade Brioche!

  • As a starter – Halve the recipe as written or use the given recipe to serve 4. As a starter, you only need a small plate of salad with a single piece of cheese each. (Feel free to still double the cheese, if thats how you want to roll! 😂)

  • As a side salad – It would be uncommon in France to serve this as a side salad because it’s fairly substantial with the cheese. OK, it wouldn’t be done, full stop. 😂 But there is nothing to stop you from doing so! In fact, I’d go as far as to say that this would make the cut as one of my “Show Off Salads”. Regular readers know I have a few of these – like this one and this one and this one.


And it’s just the beginning….

This is the starter I’m offering as part of a three-course French bistro menu I’m sharing this week. I’m so excited about the main dish that I’ll be sharing on Wednesday! It’s one of the greatest, most iconic French dishes of all time!

Care to take a guess what it is?? *Drum roll …. *

Bon appetit! – Nagi x


Watch how to make it

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Close up photo of Warm French Goat's Cheese Salad (Salade de Chêvre Chaud) ready to be eaten

Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud)

Author: Nagi
Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Appetiser, Salad, Salad meal, Side Salad
French
5 from 11 votes
Servings2 – 4 people
Tap or hover to scale
Print
Recipe video above. Warm Goat’s Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it's a fresh leaf salad with nuts and bacon, and crowned with pan-fried goat’s cheese medallions that are golden outside and oozing inside. 
Simple to make, this most French of French salads makes for a chic change from the usual crumbled goats cheese number!
Serves 4 as a starter, or 2 as a meal

Ingredients

Crumbed Goats Cheese Medallions:

  • 2 x 60g / 2oz ripened goat's cheese , each round 5-6cm (2-2.2") wide, ideally AOC (Note 1)
  • 1 egg
  • 2 tbsp flour , plain / all-purpose
  • 1/3 cup breadcrumbs regular kind, else sub panko; (Note 2)
  • 30g / 2 tbsp butter , unsalted

Salad:

  • 2 tsp pine nuts
  • 1/4 cup walnuts
  • 100g / 3.5oz bacon streaky; cut into 0.5 x 1.25cm (1/5 x 1/2") lardons
  • 1/2 head of red oak or bibb lettuce (large) , washed, dried and leaves torn into 2 or 3 large pieces; (Note 3)
  • 1 tomato large; cut into 8 wedges
  • 1/2 tsp chives , finely chopped

Vinaigrette:

  • 1/4 tsp garlic , very finely minced
  • 1 tbsp eschalot , finely diced (~ 1 tbsp); (Note 4)
  • 1/4 tsp Dijon mustard
  • 1 1/2 tbsp balsamic vinegar (the best quality you can afford)
  • 4 1/2 tbsp extra virgin olive oil (the best quality you can afford)
  • 1/8 tsp salt

Instructions

Crumb goat's cheese:

  • Slice cheese: Cut goat's cheese if necessary to create ~ 1.25cm (1/2") thick rounds.
  • Place flour, whisked egg and breadcrumbs in 3 separate, small bowls.
  • Crumb cheese: Coat cheese in flour, shake off excess. Dip in egg, allow excess to drip. Coat with breadcrumbs, pressing to adhere. Place on plate and set aside.

Prepare salad:

  • Toast nuts: Spread nuts in a layer on a tray. Toast in a 180C / 375F oven for around 5 minutes until they are lightly browned and smell toasty. Immediately transfer to a small bowl to cool. Alternatively, toast in a skillet over medium heat (walnuts will take longer than pine nuts, so best to do in separate batches).
  • Cook bacon: Place bacon in a cold non-stick pan. Turn the stove to medium and let the pan warm up. Once the fat starts to melt, turn the heat to high. Stir and cook bacon until golden. Drain excess fat on paper towels.
  • Dressing: Shake dressing ingredients in a jar.
  • Begin assembling salad: Place lettuce in a bowl, casually arrange tomatoes, then sprinkle with nuts and bacon.

Pan-fry cheese:

  • Melt butter in a small non-stick pan over medium-high heat.
  • Pan-fry cheese: Once butter is foaming, cook crumbed cheeses for 1 – 1 1/2 minutes on one side until golden. Carefully turn, cook other side for 1 minute until golden. Remove and drain on paper towels.

Finish salad:

  • Drizzle each salad with 2 tbsp of dressing. Arrange 2 crumbed cheeses on top of each salad. Sprinkle with chives.
  • Serve immediately, while cheese is hot and melty inside!

Recipe Notes:

1. Goats Cheese – The best cheese to use is ripened goat’s cheese, preferably an AOC* goat’s cheese, which has a rind and creamy centre that melts when heated. Ideally the cheese comes in small discs around 5 – 6cm / 2 – 2.3″ thick, or log form that you can slice accordingly into 1.25cm / 1/2″ medallions. The reason is you need rind encasing each slice (around the rim only, not the cut face) else the cheese runs everywhere when you pan-fry it.
The following goat’s cheeses are all suitable:
  • Crottin de Chavignol – an AOC* French goat’s cheese, an excellent quality cheese and a very traditional one to use in this salad. Made from unpasteurised goat’s milk so unfortunately not available in Australia (can’t be imported);
  • Crottin des Deux-Sèvres – Though not an AOC* cheese, this French goat’s cheese is very similar to Crottin de Chavignol, according to the chef-owner of my wonderful local French deli Le Petit Marché in Sydney. This is the cheese I used and I can vouch for how good it is!
  • Crottin de Champcol – The pasteurised version of the Crottin de Chavignol;
  • Picandou and Pico Affine (both pictured in post) – Picandou is especially ideal because each round is the perfect size to pan fry as-is, without slicing in half. Also, since they’re fully encased with rind, they are easier to handle! Pico affine are a little large, so serve 1 per person. Available in Harris Farms, Sydney.
  • Chabichou du Poitou – Another cheese from the Loire Valley.
  • Le Chabichou d’Antan – Available at Le Petit Marché, Sydney.
  • Holy Goat La Luna – An Australian ripened goat’s cheese. Available at some Harris Farms and elsewhere.
Other French ripened goat’s cheeses that could be used include Pélardon and Rocamadour. These may be tough to find in Australia.
* AOC = French legal food designation to protect quality and origins of food products. Read in post for more information.
Can’t find ripened goats cheese with a rind? If you can only get fresh goat’s cheese, ie. the kind that is spreadable or the crumbling kind, no problems. Make this salad the “other way” which is to grill the cheese on bread, as follows:
  • Use small baguettes, cut into slices
  • Lightly toast
  • Smear with a generous amount of goat’s cheese
  • Grill/broil until lightly browned and warmed through
  • Place on salad
2. Breadcrumbs – Though panko will work just fine, the traditional way of making this salad is using ordinary fine breadcrumbs.
3. Lettuce – This salad is made with all sorts of lettuce. Oak lettuce or bibb lettuce works particularly well because the soft leaves sit nicely at the base of the bowl, and the leaves have a nice elegant shape to them. You could also use cos/romaine lettuce, even iceberg (cut into bite-size pieces) or baby lettuce leaves.
If using oak lettuce, leave the lettuce in larger pieces that you then cut when eating. Because the lettuce is so soft, they just flatten under the weight of the other toppings if cut into bite size pieces.
4. Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
5. Recipe credit –  This recipe was developed together with chef Jean-Baptiste Alexandre, a classically-trained French chef residing here in Sydney, Australia. These iconic French recipes need to be done right!  More on “JB” in the brioche recipe.
6. Nutrition per salad, assuming 2 servings as a meal.

Nutrition Information:

Calories: 685cal (34%)Carbohydrates: 13g (4%)Protein: 22g (44%)Fat: 62g (95%)Saturated Fat: 21g (131%)Trans Fat: 1gCholesterol: 71mg (24%)Sodium: 784mg (34%)Potassium: 394mg (11%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1539IU (31%)Vitamin C: 9mg (11%)Calcium: 126mg (13%)Iron: 3mg (17%)
Keywords: French salad, Goat’s Cheese Salad, Salade de chêvre chaud
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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68 Comments

  1. Nika says

    August 8, 2023 at 2:45 pm

    Hello. I only have found Spanish goat cheese, it should be cut into slices. It’s not so soft inside. Can I use it?

    Reply
  2. CazT says

    June 7, 2023 at 6:12 am

    5 stars
    Looks 5* (though I haven’t made it yet!) – I’d just like to ask first if the breaded cheeses can be kept for a day or two in the fridge before cooking?

    Reply
  3. Danielle Steed says

    September 25, 2022 at 2:28 am

    5 stars
    It took some effort and time to make this dish exactly as instructed but it was so worth it! The flavours was incredible and looks absolutely stunning. My guests loved it too and were very impressed with the look and flavour of it. Highly recommend this recipe and will make it again.

    Reply
  4. Jo says

    February 25, 2022 at 6:26 pm

    5 stars
    My first bite of cheese was like eating a toasted marshmallow! crispy/toasted on the outside yet warm and gooey on the inside. Heaven! I could only get a soft’ish goats cheese, so like a previous person commented I kept the cheese in the fridge until just before breading and cooking to keep it as firm as possible. Worked perfectly 🙂 thanks again for another spectacular recipe.

    Reply
  5. Matt R. says

    February 20, 2022 at 8:11 am

    5 stars
    Made this with soft goat cheese. Sliced it while it was super cold, no flour, egg mix, breadcrumbs, egg mix more breadcrumbs and did the sides first before I did the large surface areas. They turned out brilliantly.

    Reply
  6. Dominique says

    January 23, 2022 at 5:35 pm

    5 stars
    It was my wife’s birthday and she loves warm Goat’s Cheese Salad. I am not a fan but this occasion deserved an effort, which you have luckyly accompanied, Nagi. (another) big THANK YOU.

    Reply
  7. JB says

    November 13, 2021 at 10:14 am

    Can you make this with no Gluten?

    Reply
    • Nagi says

      November 15, 2021 at 4:07 pm

      Hi JB – you could sub cornflour for the dredge and use g/f breadcrumbs but it will not be as crispy on the coating. N x

      Reply
  8. Lesley says

    August 12, 2021 at 8:54 pm

    5 stars
    When your lunch guests ask you for the recipe you know its good! Thanks Nagi!

    Reply
  9. Christine Williams says

    June 29, 2021 at 3:35 pm

    This french menu is wonderful. I am planning it for my hubbie for fathers’ day as it looks as though we could be in lockdown. Thank you.

    Reply
    • Nagi says

      June 30, 2021 at 7:13 pm

      I hope it’s a hit Christine!! Stay safe ❤️ N x

      Reply
  10. Irene says

    June 11, 2021 at 1:10 pm

    5 stars
    Nagi, I made this salad for dinner tonight and it is hands down one of the best salads I’ve ever had. Much to my delight, I was able to find ripened goat cheese at my local supermarket! While this made the salad, my husband and I both thought the rest of the salad was quite tasty on its own. I will definitely be making this again!

    Also, you look fabulous!!!!

    Reply
  11. Soso says

    June 9, 2021 at 4:56 am

    Tu es incroyable! Comment tu sais tout ça? Cette salade est décadente.

    Reply
    • Nagi says

      June 10, 2021 at 9:43 am

      Merci Soso!!! N x

      Reply
  12. Jana says

    June 9, 2021 at 12:29 am

    As for Wednesday’s recipe, it HAS to be Duck Confit. I will be very surprised if I am wrong, although I personally would prefer Steak Frites … 😉
    Oh, and you both look great in beige, so no need for Dozer to be worried! 🙂 Love that picture of the two of you.
    Sunny greetings from the UK, Jana xx

    Reply
    • Nagi says

      June 9, 2021 at 10:52 am

      You’ll have to wait and see Jana – not long now!! N x

      Reply
      • Jana says

        June 9, 2021 at 5:50 pm

        Ha! I knew it! 🙂 (Not that I am an expert on French Bistro menues really, it’s more like Dozer somewhat gave it away the other day …) xx

        Reply
  13. Amy Keown says

    June 8, 2021 at 9:03 pm

    5 stars
    Another delicious recipe, thanks Nagi!!!

    Reply
    • Nagi says

      June 9, 2021 at 10:55 am

      You’re so welcome Amy!! N x

      Reply
  14. DJ says

    June 8, 2021 at 2:48 pm

    Lovely looking salad! Regarding Wednesday’s recipe, I’m betting on Cassoulet.

    Reply
    • Nagi says

      June 9, 2021 at 10:56 am

      Thanks so much DJ – not long now and all will be revealed 🙂 N x

      Reply
  15. Lisa says

    June 8, 2021 at 6:41 am

    Looks fabulous but highly allergic to goat cheese! Please tell me what other type of cheese to use that panfries well. Thanks nag,you look stunning in those colors!

    Reply
    • Nagi says

      June 9, 2021 at 10:56 am

      Hi Lisa, a Camembert or brie would work well here! N x

      Reply
  16. Saryta says

    June 8, 2021 at 4:56 am

    Have had this and loved it in local restos here in Toronto, Canada. Never thought to make, but inspired to do just that. And you look absolutely fabulous. That’s dozers jealous face lol.

    Reply
    • Nagi says

      June 8, 2021 at 8:39 am

      Oh I hope you make it at home – love to know how it compares!! N x

      Reply
  17. jen says

    June 8, 2021 at 3:39 am

    What a great picture of you ,love your outfit ,how do you stay so slim with all the cooking you do ?
    I guess I will have to eat more salad ha! ha!
    Love your bistro salad and the cheese ,my next to make soon .

    Reply
    • Nagi says

      June 8, 2021 at 8:40 am

      Thanks so much Jen 🥰 N x

      Reply
  18. Lynn says

    June 8, 2021 at 1:00 am

    You are SO cute all dressed up in beige! And, yes, Dozer looks a bit confused and not happy. I’m sending your recipe to a friend who frequents Paris, but not sure she has ever seen your website. You’re sure to end up with a new fan!!! Thanks, Nagi, for all the GREAT recipes and the wonderful pics of Dozer. You ALWAYS provide a day-brightener!

    Reply
    • Nagi says

      June 8, 2021 at 8:40 am

      I’d love to know what she think Lynn!!! N x

      Reply
  19. Macy says

    June 8, 2021 at 12:44 am

    Wow you look ahmaaaazing. So fit and trim.

    Reply
    • Nagi says

      June 8, 2021 at 8:41 am

      Who wore it better Macy??? 😂 N x

      Reply
      • Macy says

        June 8, 2021 at 9:31 am

        This time…you for sure. But don’t tell the handsome boy.😊

        Reply
        • Nagi says

          June 9, 2021 at 4:37 pm

          It’s our secret 😉 N x

          Reply
  20. Linda says

    June 8, 2021 at 12:32 am

    I’m so excited for this week’s recipes! Can’t wait for the next one. And, you look amazing in your ‘beige’ outfit!!!

    Reply
    • Nagi says

      June 8, 2021 at 8:41 am

      Thanks so much Linda!! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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