Bonjour! In today’s video, I’m capturing the last days of winter by infusing a bit of sunshine into my home. I’m gathering fresh lemons from our tree to make both homemade Limoncello and a creamy Lemon Curd, reminding me that spring is just around the corner. There’s something so comforting about using produce grown in our own garden, and I’m even using the freshest eggs from our hens, which makes the whole process feel extra special.
I’ll share the recipes in the description box below, so you can try them yourself if you like.
After preparing the lemon curd and setting aside the limoncello to infuse, I spend a moment at my desk revisiting the first book I ever wrote : “Esprit de Famille” (published in French 16 years ago). It’s all about sewing and crafting with antique fabrics. My tastes and passions haven’t changed much over the years, and I’m happy to see how relevant it still feels! One of the projects in it involves transforming a simple matchbox with vintage paper, so I recreate that craft today to add a personal touch to our Airbnb in town. I also dress up the mini jars of lemon curd I made the day before with ribbons and labels, these will be a sweet surprise for our guests. I head into the city of Saintes to put the finishing touches on the Airbnb. Fresh flowers, a small jar of homemade preserves, maybe even a handwritten note, these thoughtful details can make a short stay truly memorable. And while I’m there, I take a quiet stroll through the old town center, admiring the Charente River’s left bank and Saint Peter’s Cathedral with its unique zinc dome. Saintes has such a fascinating Roman heritage and a rich local culture, which makes it a wonderful place to live.
I hope this video brings a bit of sunshine to your own winter days and inspires you to find small joys in preserving, crafting, and welcoming spring in your own way.
Recipes *
Limoncello : 6 organic untreated lemons 1 litre of fruit alcohol 400gr granulated sugar 50cl of mineral water
Wash and brush the lemons in cold water. Peel the zests thinly, avoiding to peel the white membrane which would cause bitterness. Put the zests in a glass jar, pour the alcohol over it and leave in a cool dry place, away from any light source for 1 month. A month later, prepare a syrup by boiling the sugar and water and let cool. Pour the syrup in the jar, filter and pour the limoncello in glass bottles. Keep in the refrigerator or freezer, limoncello must be drunk very fresh.
Lemon Curd (for 3 jars) : 150 gr (5 1/2 oz) butter 450gr (1lb) granulated sugar juice and zest of 4 organic lemons 4 very fresh small or medium eggs
Put the butter in a saucepan, let it melt over a medium heat, then add the sugar, lemon juice, and zest and stir until the sugar dissolves and no gritty bits remain in the mixture. Turn the heat down low and add the beaten eggs to the pan with a hand whisk. Then stir the mixture for about 5-8 minutes until it starts to thicken. Pour into warm sterilized jars, seal and label. Store in a cool, dark place and refrigerate once opened.
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The last days of winter come with a blush of sun this year and it was time for my annual
ritual of lemon curd preserves and starting limoncello. Picking and preparing lemons from
our tree feels like a signal that spring is just around the corner. After the golden clouds of
mimosa have bloomed, the lemons follow, reassuring us that brighter days are near. This little ritual
is something I look forward to every year. For my recipes, I turn to my trusty preserving book
by Linda Brown. I've owned it for many years and it remains the most comprehensive and detailed book
I have found on the art of preserving. From sterilization techniques to the many ways of
capturing and keeping the essence of each season, this book always has the answers I need.
And for my limoncello, I follow a recipe from Vivre à la campagne by Monique Duvaux,
a book that celebrates not just French cuisine but the joy of choosing the best
ingredients for the best meals. I will link both books in the description box
along with the recipes I'm using today.
There is something so deeply satisfying about preserving things that have grown in your own garden.
Each jar becomes a small time capsule, a promise of sunshine tucked away for the months to come.
The joy of opening a jar of homemade lemon curd weeks or even months later, spreading it onto
warm toast or folding it into a dessert is unmatched and today this feels even more special.
Not only am I using our homegrown lemons but also the freshest eggs laid by our very own hens
and they truly don't get fresher than this.
At my desk, I find myself flipping through the first book I ever wrote,
another part of my working life I will happily share in another video.
It was published in French 16 years ago. Esprit de famille is a sewing and craft book centered
around antique fabrics and looking through its pages, I realize how little my tastes
and passions have changed. This book still feels very much like me. It's mostly filled with sewing
projects but it also features a few simple crafts including one I particularly love,
using antique paper to transform an ordinary matchbox into something charming and unique.
Today I am recreating this little project to add a personal touch to our Airbnb.
I'm heading into town to prepare our Airbnb before our next guests arrive
and whenever flowers are in bloom, I love adding a fresh bouquet to the living room. It instantly
makes a space feel more welcoming. I believe personal touches make all the difference when
creating a memorable stay. A small jar of homemade lemon curd, fresh flowers, a box of local biscuits,
a handwritten note, these are the little things that transform a short stay into a cherished
memory, a reminder that someone has taken the time to make your arrival special. After finishing
up, I take a moment to enjoy a quiet stroll around my beautiful city Sainte. Even on a grey day,
it has an undeniable charm. I love playing tourist in my own town, seeing familiar streets with fresh
eyes. Since I filmed this on a weekday morning, the town was still sleepy allowing me to have it
almost to myself. Sainte has such a rich history. Its Roman roots are everywhere but traces of human
presence here date back as far as 3000 before Christ. Today I'm walking along the Rive Gauche,
the left bank of the Charente river, through the old town centre. One of the most iconic landmarks
here is La Cathédrale Saint-Pierre, Saint Peter's Cathedral. Its domed zinc roof is a result of
centuries of history. After wars and fires, it was never fully completed. Back home, I prepare a simple
afternoon treat, meringues, whipped cream and my freshly made lemon curd. I also shaped some of the
meringues into delicate shells ready to be served later as little clams opening onto a soft filling
of cream and lemon curd. I like how certain rituals mark the passage of time in an almost
unnoticed way, reaching for the same book each year, preserving the same flavours, preparing small
gifts for guests. These quiet repetitions shape the rhythm of a home, turning the everyday into
something lasting. Outside, the garden is slowly waking from winter. It's not quite spring yet
but I can feel the shift, subtle, patient, inevitable. À bientôt!
