M. Parret Eats French a la Americaine: Salade Gesier and Cherry Mousse


We’ve been eating lunch with M. Parret almost every day since returning to Sens.  Lunch at his house, even if I cook the main plate, involves hors d’oeuvres, an entree, salad, cheese, and dessert, whether it’s the 3 of us or a crowd.  Of course there’s always wine and perhaps a digestif with coffee.  Hot weather doesn’t affect this pattern.


Because he’s invited to Sunday lunch tomorrow, and knowing that he didn’t have anyone to eat lunch with today, I offered to make a main course salad and dessert, explaining that I was “en regime” or dieting and didn’t want to drink or eat too much.  He said he was en regime too and that we’d just drink water 😀


I made a substantial duck gizzard salad with gizzards browned in goose fat, Brebis cheese, cherry tomatoes, quail eggs, lettuce from his garden, a little roquette, croutons and a raspberry vinaigrette.  He accidently poured two glasses of chilled Chablis and put some bread on the table.

This truncated meal clearly made M. Parret uncomfortable, as if the ritual wasn’t complete, steps missing, the magic flawed.  He really wanted to serve a plate of cheese after the salad.  Badly!  Insensitively, I insisted we go straight to the dessert.


It’s not that M. Parret didn’t like the food.  Salade Gesier and  Mousse au Cerises is as French as you can get, and he ate with gusto!  Still, you could tell that although he was replete, he wasn’t satisfied.

In the future, I will wade through the too many courses ritual with him.  Lacking the French woman metabolism, I’ll be big 😀  But friendship is friendship.

For the gizzard salad:  http://cookinginsens.com/2012/05/25/salade-de-gesiers-de-canard/

Cherry Mousse

3 gelatin leaves

1/2 -3/4 lb cherries, stoned and chopped

1/4 cup sugar

1/4 cup fromage blanc or Greek yogurt

7 ounces heavy cream

Put the gelatin leaves in cold water to soften.  Heat 1/4 of the cherries in a sauce pan with the sugar until the sugar is dissolved.  Stir the softened and drained gelatin leaves into the hot cherry mixture until dissolved, then stir in the rest of the cherries.  Stir in the fromage blanc and set aside.

Whip the cream until it forms stiff peaks, then fold into the cooled cherry mixture.    Spoon into serving glasses, refrigerate for 3 hours, then serve.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes, Salad and tagged , , , , , , . Bookmark the permalink.

25 Responses to M. Parret Eats French a la Americaine: Salade Gesier and Cherry Mousse

  1. Mad Dog says:

    I wouldn’t object to that type of regime, but as you said, “Friendship is friendship!” 😉

  2. I like it when wine is accidentally poured as well! Lovely post about a great friendship. 🙂

  3. Darn it! I have all the ingredients for that cherry mousse and have already made another dessert for our guests tonight. You think they’d mind two?

  4. trixpin says:

    That mousse looks amazing! Even without the extra 4 courses (more or less) I reckon I’d have been happy with this 🙂

  5. Bassa's Blog says:

    The duck gizzards browned in goose fat sound amazing and the mousse looks scrumptious!

  6. I’m glad that wine was accidentally poured, after all, it’s fat free! Beautiful mousse, M. Parret is a lucky man to have such lovely pals.

  7. Serena says:

    I love the idea of a cherry mousse!So simple and delicious. Lovely post!

  8. lolarugula says:

    I just adore your posts! This mousse looks delicious – I’ve never heard of gelatin leaves though, so I had to Google. 🙂

  9. Michelle says:

    Now, that’s a regime I could stick to. Especially if the accidental pouring of wine is involved. Great post.

  10. une salade qui me tenterait bien ! 😉 (juste pour info, ces derniers jours, mon antivirus pc me détectait des actions malveillantes quand je visitais ton blog, je ne sais pas pourquoi, alors je t’avais enlevé de mes favoris… aujourd’hui, ça semble aller… alors je me suis réabonnée à ton blog ! 😉 )

  11. Duck gizzards cooked in goose fat, eh? I want to be on that diet!

    As for truncated meals, I say enjoy the long ones with good friends while you can!

Leave a Reply