two new lovely recipes for February

Bonjour!
Ahead of my upcoming February meal plan, I found myself inspired to linger a little longer in the kitchen. This felt like the perfect moment to create two simple, elevated recipes—both gently inspired by Le Mabillon, a Parisian restaurant I’ve loved since our time in the Latin Quarter (and shared in A Delightful Day in Saint-Germain-des-Prés). These February recipes inspired by Paris are meant to feel simple, comforting and quietly refined.

The first takes its cue from their escalope de saumon with sauce tartare and haricots verts; the second, from a warm verrine of chèvre, tomatoes, and shrimp. Quietly refined yet uncomplicated, these dishes feel just right for February—thoughtful, comforting, and meant to be savored.

February recipes inspired by Paris

The Seared Salmon with Green Beans recipe is very French-leaning. It’s easy enough for a weeknight, but special enough for Sunday. No over-complication. Just care.

Nutritional highlights:

• Rich in omega-3 fats for heart and brain health
• High-quality protein to support satiety and muscle repair
• Green beans add fiber, folate, and vitamin C
• Yogurt/crème fraîche sauce provides calcium and probiotics

This is a deeply nourishing, grounding plate — satisfying without heaviness.

Print Recipe

5 from 1 vote

Seared Salmon with Green Beans & Soft Tartar-Style Sauce

Inspired by Le Mabillon Paris. Light but satisfying, quietly luxurious, this is the kind of plate that says: I took care of myself tonight.

Total Time25 minutes mins

Course: dinner, Main Course

Cuisine: French

Keyword: elevated, light, simple

Servings: 2

Calories: 500kcal

Ingredients

• 2 3-4 oz salmon fillets (skin removed)
• 2-3 cups green beans, trimmed
• Olive oil
• Fine sea salt & freshly cracked pepper
• Lemon wedges, to serve

For the soft tartar-style sauce

• ½ cup full-fat yogurt or crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp capers, finely chopped
• 1 small cornichon, finely chopped
• 1 tbsp fresh herbs (parsley, chives, or tarragon)
• Lemon zest + a squeeze of juice
• Salt, to taste

Instructions

• Make the sauce first. Stir all sauce ingredients together until soft and spoonable. Chill while you cook — it gets better as it rests.
• Cook the green beans. Blanch in well-salted water for 3–4 minutes until just tender. Drain and toss with olive oil, salt, and pepper.
• Prepare the salmon: Slice salmon filets horizontally into thin escalopes (about 1/2 in.). Flatten the salmon slices gently between two sheets of wax paper to ensure even thickness (about 1/2 in). Season with salt and pepper.
• Sear the salmon. In a hot, non-stick pan, add a small amount of oil. Sear the salmon escalopes for only 1-2 minutes per side (they should be just set on the outside but slightly undercooked in the center).
• Plate simply. Green beans first, salmon on top, a spoon of sauce on the side. Finish with lemon.

Notes

✨ Why it works: protein, greens, fat, brightness — complete but not heavy.

• Calories: ~480–520 kcal
• Protein: ~35–38 g
• Fat: ~32–36 g
• Carbohydrates: ~12–15 g
• Fiber: ~5 g

This next recipe is the kind of meal I make when I want something elegant but gentle — warm goat cheese, soft tomatoes, a few shrimp, and bread for dipping. It’s not complicated. It’s just thoughtful. This is perfect for February because: Warm + cool textures (comfort without heaviness), protein, fat, and freshness in balance, and it feels indulgent but not excessive.

Nutritional highlights:

• Shrimp provides lean protein and iodine
• Goat cheese offers calcium and healthy fats
• Tomatoes contribute antioxidants (lycopene)
• Balanced combination of protein, fat, and freshness

Elegant, light, and surprisingly satisfying.

Print Recipe

5 from 1 vote

Warm Goat Cheese, Tomato & Shrimp Verrines

Verrines de chèvre chaud, tomates & crevettes — inspired by Le Mabillon. This works beautifully as, a light dinner with salad, a lunch that feels special, or a starter when you’re hosting (but still low effort).

Total Time20 minutes mins

Course: Appetizer, dinner, lunch, Main Course

Cuisine: French

Keyword: elevated, light, simple

Servings: 2

Calories: 370kcal

Ingredients

For the tomato base

• 1½ cups cherry tomatoes, halved
• 1 tbsp olive oil
• Pinch of sea salt
• Freshly cracked pepper
• Optional: a splash of balsamic or red wine vinegar

For the warm goat cheese

• 120–150 g fresh goat cheese (chèvre)
• 2–3 tbsp cream or whole milk yogurt
• Black pepper

For the shrimp

• 200 g cooked shrimp, peeled
• olive oil
• Pinch of paprika or Espelette pepper
• lemon juice

To finish

• Fresh basil or chives, finely sliced
• Toasted baguette slices or crostini

Instructions

• Prepare the tomato layer

  In a small pan, warm olive oil over medium heat. Add tomatoes, salt, and pepper. Cook gently until softened and slightly jammy, about 5–7 minutes. Finish with a tiny splash of vinegar if using. Set aside.

•  Soften the goat cheese

  In a bowl, mix goat cheese with cream (or yogurt) until smooth and spoonable. Season with black pepper. Warm gently over low heat or in the microwave just until soft and creamy — not hot.

• Warm the shrimp

  In a pan, heat a little olive oil or butter. Add shrimp, paprika, and a squeeze of lemon. Warm just until heated through (1–2 minutes). Do not overcook.

Assemble the verrines

• In small glasses or bowls:

  Spoon tomato mixture into the bottom.

  Add a layer of warm goat cheese.

  Top with shrimp.

  Finish with fresh herbs and a crack of pepper.

  Serve immediately with toasted bread.

Notes

✨ Very Sunday lunch energy. Very I deserve something nice.

• Calories: ~360–400 kcal
• Protein: ~28–30 g
• Fat: ~20–23 g
• Carbohydrates: ~12–14 g
• Fiber: ~2–3 g(Bread served on the side not included — add ~80–120 kcal depending on portion.)

I hope you enjoy these February recipes inspired by Paris. Please join me back here Friday for my new February meal plan. 💕 À bientôt!