Life's a Feast by Jamie Schler

07/06/2026

31/05/2026

Market Sunday in Chinon.

31/05/2026

Because we really need a moment of zen.

30/05/2026

A beautiful French dessert for summer, perfect with berries.

Cool, creamy, delicate, light, the crémet d’Anjou is made of fromage blanc or ricotta, egg whites, and cream all whipped up until light as a cloud. And lightly sweetened.

On my substack.

https://jamieschler.substack.com/p/cremet-nantais-cremet-danjou

29/05/2026

White Asparagus Croustade with Antonin Carême’s Mayonnaise

Gourmandise is an act of our judgment by which we give preference to things that are pleasing to the taste over those that do not have this quality. - Brillat-Savarin

I paired an extremely simple recipe and a delicate sauce with my thoughts on our - society’s - changing tastes.

https://jamieschler.substack.com/p/white-asparagus-croustade-with-mayonnaise

28/05/2026

It is good food and not fine words that keep me alive. - Molière

A post in which I share a recipe for a beautiful summery fresh goat cheese and asparagus tart and talk about the French concept of terroir.

https://jamieschler.substack.com/p/fresh-goat-cheese-and-asparagus-tart

28/05/2026

Women Are Right to Be Gourmands
The inclination of the fair s*x toward gourmandise contains something instinctive in nature, for gourmandise is favorable to beauty.
A long series of exact and rigorous observations has demonstrated that a succulent, delicate, and carefully prepared diet keeps the outward signs of old age at bay for a very long time.
It lends greater brightness to the eyes, freshness to the skin, and firmness to the muscles. And since it is well established in physiology that the weakening of the muscles causes wrinkles — those formidable enemies of beauty — it is equally true to say that, all things being equal, people who know how to eat are comparatively ten years younger than those to whom this science is unknown.
Painters and sculptors are thoroughly convinced of this truth; indeed, they never depict those who practice abstinence, whether by choice or duty — such as misers or anchorites (ascetics, hermits, recluses) — without giving them the pallor of illness, the thinness of misery, and the wrinkles of decrepitude.
—- Brillat-Savarin

From the first issue of the weekly food newspaper “La Cuisine des Familles” 25 June 1905 edited by Jeanne Savarin

25/05/2026

What an incredible flea market find by my friends .and.paper.arts and ! My friends are a godsend and so is this bound book of 2 years of La Cuisine des Familles….1905 and 1906. Fascinating reading and a wellspring of topics for my Substack!

🇫🇷

24/05/2026

“Too much of a good thing can be wonderful.” — Mae West

I thought we needed to indulge ourselves in a little of the spectacular this week.

I share a fabulous recipe for vanilla rum panna cotta with rum roasted cherries 🍒 on and talk about the difference between sublime flamboyance and vulgar excess.

https://open.substack.com/pub/contrarian/p/vanilla-rum-panna-cotta-with-rum?r=doyg&utm_medium=ios

20/05/2026