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Baguette and Bleu

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Baguette and Bleu

Creating Easy + SUPER Delicious Recipes for the Masses and Having FUN while I do it.

09/19/2025

1 Month with this little Mortadella 🍼🍼

Like her mom and dad, she’s already a refining her palate (even if she has no clue what it is yet).

Mission accomplished: she only ended up with a little bleu cheese on her toes, fig preserves on her hands, and smelling faintly of salami. No tantrums…and most importantly, no 💩 on the cutting board.

The spread had all the essentials:
Prosciutto
Genoa salami
Sopressata
Mortadella
Manchego
Soto Cenere truffle cheese
Smokey Bleu Cheese
Olives, cherry bomb peppers, dates, cashews, and apricots
Fig Preserves

Onesie by 🫶

02/22/2025

DID YOU KNOW…🍹🍹

The classic Daisy cocktail was the blueprint for the Margarita we all know and love?
Since it’s National Margarita day, let’s talk about it.

Traditionally, a “Daisy” combines a spirit (like gin, whiskey, or brandy) with citrus, a liqueur for sweetness (think triple sec), and sometimes a splash of soda. The result? A bright, refreshing cocktail with just the right balance of tartness and sweetness.
This Texas Daisy takes that same refreshing citrus + spirit formula and gives it a smoky, spiced-up twist.
Built with for that deep, earthy smoke, balanced with (the Texas part) syrup for a malty kick, plus a hit of citrus and spice from Xocolatl Mole and for an extra kick Jamaican Jerk bitters. Rimmed with , it’s got the perfect mix of heat, tartness, and complexity.
It’s bold. It’s balanced. It’s the kind of cocktail that makes you want to sip slow… and then make another.

Want the recipe? Let me know in the comments.

02/14/2025

Throwback Thursday | 2021

2 Michelin ⭐️, which is no surprise.

Would you go?
Let me know in the comments which course sounds the most interesting to you!

Our visit to Jônt in 2021 was nothing short of exceptional. From the moment we stepped into the intimate, chef’s counter-style dining space, it was clear that this was going to be a meal centered around precision, creativity, and top-tier ingredients.
It unfolded like a well orchestrated symphony. Each course meticulously plated and balanced in both flavor and texture.
The ingredients felt purposeful, highlighting seasonal elements and luxurious touches, with seafood and Japanese influences woven throughout.
Beyond the food, the service by and his team was polished and perfect, but not overly formal. They made you feel at home, even though you were in theirs.
Watching and his team work in the open kitchen added an interactive element, making the meal feel even more immersive.
The entire experience felt intentional and refined, with a strong sense of narrative that tied the meal together.

Would I return? Absolutely 💯
It’s the kind of place that makes you curious about what the kitchen will create next.

Here’s the menu:

Miso Eggplant
Aged Dairy Cow
Courgette Tart
Hokkaido Sea Urchin
Hay Smoked Bonito
Bluefin Tuna Chutoro
Dungeness Crab
Tomato & Raspberry
Bell’s Valley Chicken & Abalone
Kagoshima A5 Wagyu
Pâte de Fruit
La Belle Farms Barbarie Duck
Raspberry Tart
Amazake Kakigori
Blueberry and Sweet Corn
Chocolate Souffle
The “Box” (Mignardises)

02/08/2025

I capture moments📸…Sometimes it’s me, sometimes it’s the food I’m cooking…
but most of the time it’s me.

This is just a peek inside all. Of whatever this is..🤫

You see…when you take life too seriously, you miss out on the best parts—the little moments, the laughter, and the joy of just enjoying the ride.
Or yourself being an idiot…like me😂

02/07/2025

Throwback Thursday | 2020 🌭

Back then they had 2 Michelin ⭐️, now 3⭐️, which was no surprise.

Would you go?

Let me know in the comments which course sounds the most interesting to you!

The menu was a perfect balance of rustic ingredients and bold, unexpected flavors… Like..
Lobster Tail, Cherrywood & Black Malt.
Thoughtful, personal, and effortlessly refined. Watching them do their dance in the kitchen was well worth the price of admission. Even then, they were cooking at a level that felt destined for that third ⭐️ . I need to go back?

Here’s what we ate:

TISANE OF MAITAKE & APPLE
ASIAN PEAR & INTERLOCHEN GRAPES’
UNI, SPRUCE & HABANADA
OYSTER, PEAR & CREAM
TOMATO, BLACK GARLIC & PLUM
BUTTERNUT SQUASH, BLACK TRUFFLE & BLACK CURRANT
LOBSTER CLAW, BEE POLLEN & BEESWAX
LOBSTER TAIL, CHERRYWOOD & BLACK MALT
MAINE COD, YEAST & MATSUTAKE
YEASTED DOUGHNUT
VENISON, QUINCE & BLOOD SAUSAGE
ROASTED KOMBU ICE CREAM, BURNT CHOCOLATE & HABANADA
SUNFLOWER, GRAPE & LICORICE
SALTED EGG TART
CHOCOLATE PINE CRUNCH BAR
LAVENDER RASPBERRIES

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