Events & Press …
Pardon Our French: These Pernod-Spiked Mussels Are Très Bien
A recipe that is close to my heart and a favorite dish for casual gatherings almost year around - we are lucky to have access to a variety of fresh and local mussels. There is one particular beach that boasts some of the best mussels I have ever tasted — and it is almost a ‘secret society membership’ requirement to get them when they are released! The feature from Wine Enthusiast pairs ‘aged vintage champagne’ with the mussels in an aromatic cream sauce the features Pernod — and I couldn’t agree more!
This article originally appeared in the December 2024 issue of Wine Enthusiast magazine. Click here to subscribe today!
“Granted, Champagne pairs well with almost anything, but the cream sauce here is what takes this pairing over the top. Already complex in its youth, aged Champagne takes on notes of everything from roasted nuts and salted caramel to sun-dried fruit and Creamsicle. With the deeply savory mussels with the rich anise-laced sauce, it is a cozy, luxurious and deliriously complex complement.”
My French Country Home Magazine
I am so thrilled to be included in the current edition of the gorgeous My French Country Home magazine - JAN/FEB issue! (mfchmagazine.com) My French Country Home is a bi-monthly magazine celebrating the beauty, authenticity and rich charms and comforts of French daily life via insider articles and stunning editorials. From beautiful homes and secret gardens to useful travel guides and exclusive recipes, each magazine will take you to the heart of France and highlight the people, brands and places that make it so unique.
I am honored to have a few recipes from my book, French Kitchen Lessons featured in their 'The French Table' section.
You can purchase a copy — (and I promise you — it will be a new and permanent addition to your coffee table or nightstand!)— Available as print magazine in Barnes & Noble bookstores around the US and select stores in Canada, Australia, and New Zealand, or you can purchase a digital copy by clicking the button below. Get a quick PREVIEW here.
Featured in My French Country Home magazine, available on newsstands and online now!
The French Table - Farm to Table, featuring Cat Bude
French Kitchen Lessons …
Just under three years ago I set out to write my book, “French Kitchen Lessons”. From the very start I was determined to write a book that not only offered classic and traditional French recipes, but created an intricate weave of food and stories that would become a memoir of the period of life when I went from tourist to immigrant and started a life in a new country. In this book, I was thrilled to be able to offer both insights about living in France while teaching necessary techniques and tried and true culinary methods from the many years of teaching in-person cooking workshops. What resulted was a book that exudes moments of grace, challenges and victories, kitchen and life lessons, sweet gatherings and delicious cuisine — all wrapped up in one book of hundreds of recipes and countless images.
I am so honored to share it with you! I am setting out to do a small hometown tour of one of my favorite places in the world — the Pacific Northwest!
I hope you can join me!
UPDATE: Thank you for your support!
I just returned from an amazing trip to the US to celebrate and promote my book! I can’t wait to share updates about the events above! It was such a thrill to meet so many of you in-person when I traveled to Seattle, Bainbridge Island, Sisters, Bend and Portland! The PNW will always be HOME to me and I also keep a piece of my heart in Central Oregon! Doing book signing events was such a privilege, let alone so FUN!
Check back to read more about my adventures! I will be updating this page soon!
What people are saying …
"Gently led through the French farmhouse kitchen on a culinary journey filled with fresh ingredients and even fresher ideas, I was warmed by the Normandy sunshine pouring through the window and the warm wafts from the open oven door. A perfect blend of storytelling and satin finish photos drew me, page after page, into Cat Bude’s Rabbit Hill Farm experience. A joy from Farm to Fable.”
"What a delight to be invited into this old farmhouse in Normandy as Cat Bude weaves culinary magic sharing her family’s favorite recipes, one “French Kitchen Lesson” at a time. The beautifully lit photographs that Cat takes in her family kitchen at Rabbit Hill Farm, enhance the personal stories and classic recipes that she shares of four seasons of farm-inspired cooking. From a bright spring appetizer as simple as “Oeufs Mayonnaise” to a classic Normandy style “Cider-Braised Pork Cheeks,” these are her love-infused French Kitchen Lessons to share with your own family and friends."
“Finding a common language in food and feeding others, French Kitchen Lessons is a celebration of cooking, farm life, and the seasons-not only the seasons of the year, but the seasons of life: starting over, finding your place, and creating new connections. ”
French Kitchen Lessons
Recipes & Stories from Normandy’s Rabbit Hill Farm.
“French Kitchen Lessons in a rhapsody of delicious county living, cooking and dining in a charming corner of Normandy. This is a book to slowly peruse ... keep on your nightstand, set on a coffee table and take into the kitchen.”
French Kitchen Lessons - Next Session Coming Soon!
SPRING & SUMMER SESSIONS
Are you ready to cook with me? Join my 2025 online cooking workshop featuring seasonal recipes from my new book!
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is available to purchase online and on the shelves of your favorite bookshops, so grab your copy and join me in my kitchen this for a 3 week / ~30 hour online book club course. I am excited to share a few of my favorite seasonal recipes, techniques and essential tips in my 2025 online book club! More details coming soon!
Featured home in ‘Heirloom Rooms’ by Erin Napier
Erin Napier, designer, host of HGTV’s Home Town, and author of Make Something Good Today, returns with a gorgeously illustrated and one-of-a-kind celebration of the homes we live in and love.
“Our homes are more than an assemblage of bricks and glass, wood and nails. They are the keepers of our childhood memories, our milestones, and heartaches. They evolve as we do. As a family grows and eventually retracts, a home can change hands and begin again. We are the chapters in the book of a house. They carry on after we are gone, setting the stage for another story, a new life, new memories.”
I was honored to be approached by Erin to participate in her visually authentic and lovingly created book, Heirloom Rooms published in 2023. In total - the book features five different spaces and rooms around our home; our dining room, bathroom, entry, bedroom and of course, our beloved Rabbit Hill kitchen! Erin also talks about our Rabbit Hill Copper cookware that she uses in her own kitchen! We are so thrilled that she loves it!
You can find Erin’s book in bookstore shelves and online everywhere!
Rabbit Hill Kitchen Supports WCK
Cooking in my kitchen at Rabbit Hill and feeding people -- is my love language. Around the world, because of crisis situations or disasters, many go without food or a meal for days. Some even longer as they are displaced from their homes and separated from loved ones.
Help me support World Central Kitchen (WCK), in making sure there is always a warm meal, an encouraging word, and a helping hand in hard times. WCK’s Chef Relief Team mobilizes to the front lines with the urgency of now to start cooking and providing meals to people in need. You can see their efforts firsthand in live videos and posts on social media and their website. They are there - on the ground, feeding people.
I first learned about the work of World Central Kitchen in February 2022, when Putin announced a "special military operation" to "demilitarize and denazify" Ukraine, claiming Russia had no plans to occupy the country. The Russian invasion that followed was internationally condemned; many countries imposed sanctions against Russia and sent humanitarian and military aid to Ukraine. I remember standing in my kitchen and feeling helpless, and only a few hours later, I launched a fundraising page in collaboration with WCK. The initial goal was to raise $2000 in 6 months and the outcome turned out $10,000 in ONE week and to date, over $17,000.
Since that time I have watched WCK and the dedicated chef and food workers around the world step up during times of crisis. From flooded areas, countries and regions of devasting conflict and loss, to the destruction of rapidly moving fires … The need for an organization that shows up with an immediate response to help, without question — is something I cannot help but stand behind and support any way I can. Thank you for helping RHK - support WCK now and in the future. Use the link above to donate any amount, any time.
