Parisian granola bowl
“My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked.”
I love to take an early train to Paris, to arrive there just on time for breakfast at Ten Belles on rue Bréguet, wondering if I should try something new. Yet I always end up here, sitting at one of those round tables next to cookbooks. The bakery/café is somewhat half empty, as the breakfast rush has ended and lunch is not yet here, so it is even more comforting to sip my oat cappuccino and eat a granola bowl with seasonal compote and granola served so generously that the next meal I ever want is dinner. And this is where the inspiration for this recipe comes from. From April 2023, when I fell in love with fromage frais served with rhubarb compote and granola.
1 portion
around 150-200 g fromage frais or thick yoghurt
2 tbsp rhubarb compote
a handful of granola
In a bowl or a jar to take with you to work, put fromage frais, top with rhubarb and then granola. Eat right away or later that day, or even prepare the day before and eat the next day. Although granola will be soggy, I love it that way too.
In partnership with Kilner
