Serious Eats: Recipes
French in a Flash: Provençal Sablés
When I took Air France's navette shuttle plane from Nice to Paris last month, I was enchanted. The male flight attendant paid me almost medieval-level chivalrous courtesies. Women traveled with dogs on leashes and in the laps, as they ate little crumbs from their fingers. And when they came through the aisle offering drinks, they also offered shortbread, with the simple question: "Sucré ou salé?" Sweet, or savory? I said sweet, but my accent's not perfect, and the savory somehow landed next to my sparkling mineral water on my tray table.
I took a bite of a salty shortbread cookie, known as a sablé in French, studded with fennel seeds. They were so good that I thought perhaps my knight of a flight attendant had purposefully misheard me and offered me the better choice. They were sophisticated, simple, and satisfying, with the (albeit beloved) greasiness of chips. Here is my version done with salty, nutty Parmesan, and earthy rosemary and thyme. These flavors of Provence go perfectly as an apéro along with a bottle (or two) of Côtes de Provence rosé. Bon app.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.