Morning at Place Maubert, tucked into Saint-Germain-des-Prés 🤍 I begin at the market, gathering fresh leeks, Gruyère, and milk before stopping at my local butcher for beautiful veal rib chops. Back in my tiny Parisian kitchen, I’m making a simple, cozy French classic: Gratin de Poireaux avec Côtes de Veau Panées (Leek Gratin with Breaded Veal Chops). Sweet, slow-cooked leeks baked in cream and nutmeg, finished with melted Gruyère, served alongside golden, crispy veal cooked just slightly pink in the center — the way it’s traditionally done in France. This is the kind of quiet French home cooking I love most — seasonal ingredients, a morning at the market, and a comforting meal made in a small kitchen. If you enjoy slow living, French market mornings, and cozy cooking videos, bienvenue 🤍 Subscribe for more Parisian cooking & baking, flea market mornings, and simple seasonal recipes & share this with someone who loves French food & don’t forget to save this recipe for a slow weekend dinner. As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked ! **All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me. ⏱ Chapters 0:00 Intro 0:30 Market 2:10 Butcher 3:15 Leek gratin 9:50 Breaded veal chops 💬 Let’s Chat! * Have you ever cooked with leeks before? What’s your favorite way to prepare them? * Would you like more classic French comfort meals like this? * Do you enjoy seeing the market before the recipe? * What Paris market should I visit next? 🎥 Credits✂️ Huge merci to Chloé Finch (@chloevfinch) for filming this video so beautifully ✨Check out her work → https://www.chloevfinch.com/ 🛍 Links Shop my outfits like this one→ https://shopmy.us/shop/ainsleydurose?Section_id=337424&tab=collections Tools and Ingredients used to make this meal → https://amzn.to/3OD3Zok Amazon storefront → https://www.amazon.com/shop/ainsleydurose Similar vintage plates and bowls and casserole dishes →- https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections Home & kitchen favorites → https://shopmy.us/ainsleydurose/my-home Buy my bracelet! → https://www.atelierjiboia.com/product/ainsleys-bracelet ☕ Visit me at Café Revelotion for my fresh pastries and husband’s coffee → Fridays & Sundays, 8am–1:30pm at Place Monge https://www.instagram.com/caferevelotion/?hl=en 🎥 Watch Next 🏠 My Paris Apartment Tour → https://youtu.be/A1V2sIq5yeo?si=833ex66vWqRI-LtI 🎓 Moving to Paris Q&A → https://youtu.be/7lwNxTCNa-0?si=uQvFTcDWmK9yNbnL 🎄🏔My Christmas Vlog in the Alps → https://youtu.be/RfyQGeiUUiU?si=1sACzK3_OZ3_LOci🛍 My Flea Market Guide and all you need to know to shop like a local → https://youtu.be/yzwWyIvTq4I?si=MTEre-zz4SBDxKuc 📱 Follow Along Instagram → https://www.instagram.com/ainsleyduroseTikTok → https://www.tiktok.com/@ainsleyduroseMy café with my husband → https://www.instagram.com/caferevelotion/?hl=en 📩 For collaborations or business inquiries only→ [email protected] WHO AM I? I’m Ainsley Durose, a professional pastry chef living in Paris, France. I share my love for baking and cooking, showing how incredible pastry can be made with minimal tools and small spaces, alongside my ever growing love for France, joie de vivre, vintage charm, coziness, and a more nostalgic pursuit. Keywords / Tags: French cooking, Paris food vlog, gratin de poireaux, leek gratin recipe, côte de veau, breaded veal chop, French comfort food, cooking in Paris, Paris market vlog, Place Maubert market, Saint Germain Paris, cozy cooking vlog, tiny kitchen cooking, French home cooking, slow living Paris, cinematic cooking video, Parisian lifestyle vlog, classic French recipes #ParisVlog #FrenchCooking #GratinDePoireaux #CoteDeVeau #MarketMorning #SaintGermain #PlaceMaubert #CozyCooking #FrenchMarket #ParisianKitchen #SlowLiving #CookingInParis #FrenchCuisine #LeekGratin #HomeCooking #FrenchCooking #ParisVlog #GratinDePoireaux #CoteDeVeau #ParisMarket #CookingInParis #CozyCooking #SlowLiving #FrenchCuisine #HomeCooking #PlaceMaubert #TinyKitchen #CinematicVlog
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Gratin poireaux avec Côtes de Veau Panée (leek gratin with veal pork chops) Gratin de Poireaux Ingredients -4 large leeks(only white & just pale green part) -30g butter -Salt & pepper -Pinch fresh nutmeg Béchamel: -30g butter -30g flour -400ml whole milk -Salt, pepper, pinch nutmeg -30g crème fraîche -60–80g grated Gruyère or Comté Instructions 1. Slice leeks into 1–1.5 cm thick rounds only until the very pale part, reserve green part for stalks 2. If very sandy, wash thoroughly 3. Melt 30g butter in skillet over low 4. Add leeks & pinch salt. 5. Cook gently, partially covered, for 15–20 min until soft & tender 6. If water accumulates, uncover at the end to evaporate. 1. In a small saucepan, melt 30g butter over medium. 2. Whisk in 30g flour & cook 1–2 min, 3. Gradually whisk in milk, cook until thickened and smooth. 4. Season with salt, pepper, pinch nutmeg and Creme fraiche. 1. Preheat oven to 200°C / 390°F. 2. Place cooked leeks evenly in a large oval shallow casserole. 3. Pour béchamel over 4. Sprinkle cheese evenly over the top. 5. Bake 20–25 min until top is golden & bubbling (Côte de Veau Panée) Ingredients * 2 bone-in veal chops (about 2-2.5 cm thick, 300-400g) Rib chop preferred & ask butcher to lightly trim & clean the bone * Salt & pepper * 60g flour * 2 eggs * 100g fine breadcrumbs * 45 grams neutral oil * 45g butter * 1 garlic clove, lightly crushed * Few thyme sprigs Because it’s thick, this needs a two-step cook, so the center cooks gently without burning the crust. You’re looking for a final internal temp of 57–59°C (136–140°F) Method 1.Bring the veal to room temp, about 30 minutes. Season generously with salt & pepper on both sides. 2.Bread it in flour, then egg, and then breadcrumbs. Press crumbs firmly. Let rest 10 minutes while preparing pan. 3.Heat oil in a heavy skillet over medium. Add butter. When foaming, add the chops. Cook about 3–4 minutes per side until deep golden. Tilt pan and baste with butter, garlic, thyme. 4. Transfer to a 180°C oven for 6–10 minutes, till 57–59°C (cooks more as it sits). You’re aiming for pale blush center & juices are clear but not dry. Rest 5–8 minutes before slicing. Et voila bon appétit !
Keep such episodes coming. You inspire me to try new yet simple dishes which are tasty as well as nutritious. I enjoy the peaceful vibe both Ainsley and her husband have about themselves. The episodes are authentic and simple but very entertaining to watch in a peaceful quiet way.
What I like about Ainsley 's culinary dishes is that they are all made from simple ingredients. It's what she does with them and the wonderful results.
Ainsley's favorites of "butter, butter, butter, cheese, cheese, cheese" are six of my favorites as well. 😍
Awwww, your lovely voice matches your entire brand. Beautiful content, lady!
What a beautiful young couple
Kao da sam bila u gostima kod vas i tako sam uzivala! Imate predivnu energiju! 🍀☀️🌷
Beautiful meal; so lovely to see you both at the local market together with such fresh produce and a great butchers too. Here in the U.K. it is a disappointment to see so many small butchers closing down. Thank you both. ❤
As always, an AMAZING post….. I totally predict that you are going to be the next upcoming podcast Star ⭐️🥰‼️‼️‼️
Thank you for taking us out shopping and then preparing a lovely meal. I don't use leak enough but I do use them in soups. Thank you to all 3 of you!
What’s your favorite French comfort meal? 🤍 And do you like seeing the market mornings before I cook? If you could join me for dinner in Paris, what dish would you request next? 🤍I love reading your thoughts!
You inspire me. At 75 l thought nothing could. As a college student in the south of France , Avignon, l learned much about cooking. Many short trips to Paris shopping for food every day. Fond memories. Thank you❤
You give me hope in my little kitchen
This is so so lovely and calming to watch. I am enjoying these videos so very much!!! I am saving them all so that I can go back and try the recipes. Also, I am currently in US visiting family and re-applied for my Long stay French visa and finally got a "yes, welcome to France!" -- I go home on Thursday and I could not be happier. watching you is so much better than the news. ❤
As always ...charming a lovely!
Bonjour! Everything looks amazing! Love watching your videos and you are an inspiration! I make canales using your recipe often and people love them. As a matter of fact, I use a lot of your recipes always with success and great reviews. Merci beaucoup Ainsley!
This is how you cook! Everything is fresh and delicious! Love it ❤❤❤ Love from Germany 🥰
Amazing❤Lola is so cute 🥰
Your channel inspired me to visit France this September. Can't wait to visit all the vintage markets!
Love your videos!!!!! South Carolina girl with a French name. 💕