Signeture.Living

Week
19
Lyon
Pommard
Beaune
Dijon
Paris

When life gives me money and a bit of brainpower, I try to use them wisely. Most of the time. Or at least I’d like to think I do. So, two weeks ago, I had one of those rare moments of wisdom when, over just a few messages, we set the date for my arrival in Pommard. To cook, eat, drink, and learn. In a place that feels like home (those who’ve followed me for a while know that La Maison de Pommard — where I host cooking weekends — has become exactly that for me). In the middle of some of the world’s finest vineyards, surrounded by people I love.

Thursday morning’s 6am wake-up call was just a call. But the day itself was nothing like that ordinary buzz waking me up. It brought not only meetings with friends, laughter and joy, but wild asparagus, the tastiest strawberries, lunch over coffee and a cheese plate, preparations of tarte fine aux pommes and mousse au chocolat, long walks through vineyards, unexpected encounters, and dinner stretching until midnight with some of the rarest and most honest people I’ve met (what a joy). People who not only listened to my wild stories from the past month, but properly kicked my butt and opened my eyes — forever grateful.

The next day a quiet morning sipping coffee in bed overlooking the church in Pommard, followed by a walk through the vineyards, suddenly turned into a long stroll around Lac Kir and matcha in Dijon, before being delivered onto a train with five bottles of champagne clinking around in my bag and attracting every possible stare (even the conductor looked ready to declare my ticket invalid in exchange for one bottle — she was the sweetest).

Addresses to save:

Beaune
Épicerie, Beaune
Boulangerie Marie Boucherot
Book box in Jardin de l’Hôtel Boussard de la Chapelle
Hess Fromagerie
Edmond Fallot mustard

Pommard
La Maison de Pommard

Dijon
Lac Kir — walk all the way around it
Wolf & Coffee — the best matcha and cappuccino in Dijon
Fromagerie Porcheret — all the cheeses and meats, but do try the smoked Comté and jambon persillé