Ask the Author: Jill Colonna
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Jill Colonna
In 2011, I started to guide sweet walks in Paris, showing chocolate and pastry-loving visitors around some of Paris's most famous pâtisseries and chocolateries.
It was while leading a walk around the teashops in lovely Paris sunshine, filled with svelte Parisians, that I kept mulling over a recurring question, 'How can the French stay so slim yet eat all these pastries filled with so much cream and butter?' The answer is this: the French don't snack all day, and they stick to regular mealtimes. Everything is in moderation. But they also often sit and take pleasure in an official afternoon "snack", the goûter, often called quatre heures or 4 o'clock teatime. I was intrigued. And delighted. So my first Teatime research was to list typically light French recipes, perfect with tea in the afternoon, (I adore tea!), and then try them all out.
I wanted to make the recipes as straightforward as I could, and added step-by-step stages, and easy-to-find ingredients in the hope budding readers will reach for the aprons and get cracking with the eggs!
It was while leading a walk around the teashops in lovely Paris sunshine, filled with svelte Parisians, that I kept mulling over a recurring question, 'How can the French stay so slim yet eat all these pastries filled with so much cream and butter?' The answer is this: the French don't snack all day, and they stick to regular mealtimes. Everything is in moderation. But they also often sit and take pleasure in an official afternoon "snack", the goûter, often called quatre heures or 4 o'clock teatime. I was intrigued. And delighted. So my first Teatime research was to list typically light French recipes, perfect with tea in the afternoon, (I adore tea!), and then try them all out.
I wanted to make the recipes as straightforward as I could, and added step-by-step stages, and easy-to-find ingredients in the hope budding readers will reach for the aprons and get cracking with the eggs!
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