Boss Files: Rebekah Peppler | All Sorts Of

With magical summer evenings upon us, we thought this would be the perfect time to introduce our next guest, Paris-based writer and food stylist Rebekah Peppler. As a nominee at the James Beard Foundation with clients such as The New York Times, Vanity Fair, The Los Angeles Times, Bon Appetit, Food & Wine (and so on!), She is as chic as she is knowledgeable, especially in case of failure. to cook and have fun in the French way.

In today’s interview we have the chance to discuss his latest book, A table, which provides guidelines for hosting relaxed, yet intimate French gatherings, starting with the ambiance, the cocktails and its elegant recipes. We also dive into what started his career, LA’s favorite restaurants, canned fish, coffee, and best of all; she shares a simple and delicious salad recipe for your next get-together!

Without further ado, sit down, pour yourself a aperitif, and keep reading our chat with the incredibly humble Rebekah Peppler!

A RECIPE FROM REBEKAH:

One of my favorite words that you don’t learn in French class, but will understand as soon as you start listening to everywhere in France is “brief”. Translated, it means ‘briefly’ or ‘in short’, and it’s used when someone is trying to cut through a long story and get straight to the most important point. In short, this recipe takes the classic French combination of radish and butter and roasts the vegetables. Adding arugula at the end – just long enough to wilt the leaves – takes it from a small snack to a full-fledged side. Or lunch or dinner for one.

Related Posts