Bienvenue à mes lecteurs anglophones !
Dear English-speaking readers,
Welcome to my e-notebook! Many thanks for having subscribed to this blog. It’s heartwarming! Please make yourself at home.
Why is this site not in English?
But… c’est en français ! It’s in French! What are you to do? Why isn’t there an English version of the website?
Well… For starters, there is just one of me writing the articles. Scouting for the finest gourmet places and testing my recipes – not to mention eating them – keeps me busy most of the day. And there is the small matter of my work, as the art director and metteur en scène of chef pâtissier extraordinaire Pierre Hermé’s creations.
So, for those of you who speak Googlese, the quickest option is to use this tool. http://itools.com/tool/google-translate-web-page-translator
I should probably decline responsibility for this tool billing me a table manners expert and calling Pierre Hermé a sublime egg.
Choose what we should translate for you
But that’s not what you wanted to hear, is it? So, together with Claire, my trusted accomplice and part-time webmaster, I am currently working on ways to provide you with at least some bona fide English text.
What we’re thinking is, this is the Internet, right? So you, our readers, should take part in deciding what’s best for you.
Frankly, it’s just too much work for us to translate the recipes, if only because of measurement conversion issues. We figure that if you want to cook it, you will be brave enough to convert it. I recommend this very precise conversion tool : GourmetSleuth.
That leaves us with two posts per week. My question to you is, would you rather have one whole post translated in full, maybe every fortnight or so, or a summary of past posts?
Should you wish to add comments, please use the Comments section below. I’m looking forward to hearing from you.
Finally, I’d like to send my grateful thanks to Carol Gillott, the tasteful American in Paris with the scrumptious blog : ParisBreakfast. Many of you came to me through her website. For reasons passing understanding, Carol has been showcasing my work on her pages and acting as a wonderful go-between, helping the American audience find my work. Soyez remerciée, my dear lady.
Thank you all so much for reading me! I hope you’ll have a good time on this website.
Translation by Claire Dixsaut. Visit her (French-language) website on Food in Film : CineMiam.