Slim Body: Secrets of French Women


Healthy Food
Healthy Body


 Adapted from
French Women Don't Get Fat: The Secret of Eating for Pleasure
by Mireille Guiliano





Portion control: have small amounts food and wine, lingering over multiple courses and savoring every bite.

Healthy food:  choose fresh, quality food and antioxidant-rich wine; strol from boulangerie to fromagerie, drink more water.

Walk more: walk more drive less; climb stairs; walk everywhere instead of attempting to get to the gym.

All of this adds up to French women having a low incidence of heart disease and obesity
(12% compared to the U.S.'s 36%)






Pappardelle with Spring Veggies

Serves 4



12 ounces pappardelle
1 lb. green asparagus
2 cups fresh peas, shelled
2 tablespoons of shallots, peeled and minced
1 cup extra virgin olive oil
1 cup of pine nuts, toasted
1 cup freshly grated parmesan
1 cup roughly chopped parsley
Coarse sea salt and freshly ground pepper

① Cut off end of asparagus and blanch in salted water until just tender (about 5 minutes). Blanch peas separately for about 1 minute.

② In a heavy saucepan, gently sauté the shallots in olive oil until they begin to turn gold. Add peas and asparagus and cook for a few minutes.

③ Cook the pappardelle in boiling water, drain and pour into saucepan. Add pine nuts, parmesan and parsley and season to taste. Serve immediately.





Croque aux Poires

Serves 4



4 slices of brioche
2 ripe pears
2 tablespoons of sliced almonds
2 tablespoons of honey
1 tablespoon butter

① Peel the pears and cut into small cubes. Melt butter in a saucepan and sauté the pear cubes for 2-3 minutes.

② Arrange pear cubes on brioche slices. Cover with honey and almonds. Put under broiler for two minutes watching carefully. Serve warm with a dollop of sour cream or crème fraîche.

A yummy dessert also wonderful for a weekend breakfast or brunch.





Red Mullet with Spinach en Papillote

Serves 4



2 teaspoons olive oil
8 fillets of red mullet, about 2 ounces each
1 lb. spinach, washed and dried in a salad spinner
4 teaspoons shallots, peeled and sliced
8 slices of lime
4 tablespoons of crème fraîche
Salt and freshly ground pepper.

① Cut 4 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fillet and leave a 2-inch border all around. Lightly brush the squares with olive oil. Preheat oven to 300 degrees.

② Put the spinach in the center of each square and top it with a tablespoon of crème fraîche. Top with two fillets and add one teaspoon of shallots, two slices of lime. Season with salt and pepper.

③ Fold up the edges to form packets. Put the papillotes on a baking sheet and bake for 10-15 minutes. Serve at once by setting each papillote on a plate.

N.B. You can use sole or snapper instead of red mullet






Discover more French recipes
in the book

French Women Don't Get Fat:
The Secret of Eating for Pleasure