Years ago, I saw a similar dessert on a menu at a restaurant. Sadly, my inhibition of slaughtering the classy pronunciation trumped my desire for this tiny jar of goodness. Lesson learned. So say it with me now: po – de – krem. Not: pots – day – cream.

While most women get hot and heavy over French designer labels such as Chanel, Louis Vuitton or Christian Lacroix, my heart skips a beat for a different kind of haute couture. Frankly, I’m quite appalled that it wasn’t seen on the designer runways last month.

The second day of February is a religious holiday the French call la Chandeleur – a feast to commemorate the purification of the Virgin Mary. There are several traditions surrounding this holiday so sit back, eat a crêpe and soak in a little more culture.

Filled with tears, blood shed and triumph, this entry has all the makings of a blockbuster thriller. I bet you didn’t realize french onion soup could be so exciting.

The inspiration to many of our culinary musings, his mother has given us countless recipes from her own archives. En français, of course. I hope one day I won’t mistakenly put ground beef in a mousse au chocolat recipe… “Oh! It said œuf (egg)? Not bœuf (beef)?!”

As I bit into my dessert, memories of this past summer came flooding back. A refreshing jaunt along the Basque coastline with his father and sister. Up and down the cliffside with views of San Sebastien in the near distance. And a rewarding lunch of tagine followed by his mom’s delicious berry crumble.