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Pierre’s Book Launch & More News 

Hello, I hope this note finds you well, resilient & able to enjoy replenishing moments. On my side, it’s been busy — which is good, because adjusting to life without Pierre is not easy. Grief is a quite a journey, I’m trying to embrace it as best as possible while ...
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peirahitta

https://shorturl.at/LNDEl

Latest visits to Plumb Beach — I will never get en Latest visits to Plumb Beach — I will never get enough of it!
My heart started racing when I spotted the Black-bellied Plover.

Black Skimmer — Rynchops niger — Bec-en-ciseaux noir
American Oystercatcher — Haematopus palliatus — Huîtrier d’Amérique
Black-bellied Plover — Pluvialis squatarola — Pluvier argenté
Snowy Egret — Egretta thula — Aigrette neigeuse
Female Boat-tailed Grackle — Quiscalus major — Quiscale des marais
Semipalmated Plover — Charadrius semipalmatus — Pluvier semipalmé
Least Sandpiper — Calidris minutilla — Bécasseau minuscule
Forster’s Tern — Sterna forsteri — Sterne de Forster
Laughing Gull — Leucophaeus atricilla — Mouette atricille
Thank you to my beautiful family — I had a gloriou Thank you to my beautiful family — I had a glorious, delicious Mother’s Day. 
A scrumptious lobster broil, cream puffs, flowers… pure love!
And to crown the day, I went birding in my hood & was gifted some beautiful birds —
 one of them a lifer: my first Wilson’s Warbler. How moving! 💛🐦

Wilson’s Warbler — Cardellina pusilla — Paruline à calotte noire NARROWS BOTANICAL GARDENS
Lincoln’s Sparrow — Melospiza lincolnii — Bruant de Lincoln (OHP)
Northern Yellow Warbler / Yellow Warbler — Setophaga petechia — Paruline jaune (OHP)
Yellow-throated Warbler — Setophaga dominica — Paruline à gorge jaune (NBG) NARROWS BOTANICAL GARDENS
Magnolia Warbler — Setophaga magnolia — Paruline à tête cendrée (OHP)
At Plumb Beach I was delighted to spend time with At Plumb Beach I was delighted to spend time with these beautiful birds. 

Forster’s Tern — Sterna forsteri — Sterne de Forster
Killdeer — Charadrius vociferus — Pluvier kildir
Yellow-crowned Night-Heron — Nyctanassa violacea — Bihoreau violacé
Great Egret — Ardea alba — Grande Aigrette
Snowy Egret — Egretta thula — Aigrette neigeuse
Willet — Tringa semipalmata — Chevalier semipalmé
Humans shit Vultures clean Same sky Two economies Humans shit
Vultures clean
Same sky
Two economies
Pick your friends wisely!

Black Vulture — Coragyps atratus — Urubu noir

Photo taken near Goshen NY 04/12/2026
©NicolePeyrafitte
Plumb Beach was quiet — besides a few Oystercatche Plumb Beach was quiet — besides a few Oystercatchers, the usual gulls, a Common Loon cruising. Overall, I have never seen the wetlands so bare — so flattened by the snow. I wonder if it will affect the Clapper Rails, Willets, Killdeer that nest there. We’ll find out soon.

But one fellow was unphased —
Greater Yellowlegs — Tringa melanoleuca — Grand Chevalier

So elegant, busy feeding, not minding my presence.
I stayed quite a while. It was such a Bird-State moment.

A few days later, I spent time with
Greater Scaup — Aythya marila — Fuligule milouinan
at Bush Terminal.

Big, sturdy ducks. The males with that clean black head (green sheen in the right light), pale body & bright blue bill with a black tip.
The females softer brown, with that beautiful white patch at the base of the bill.
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voilavoilakitchen

@arianedaguin & @peirahitta. Cook & Laugh!

POSTING:⁠ ⁠ SAUCE AURORE 🍅⁠ Tomato Cream Sauce w/ POSTING:⁠
⁠
SAUCE AURORE 🍅⁠
Tomato Cream Sauce w/ Goat Cheese, Confit & Chive Croquettes 🧀🌿⁠
⁠
Ingredients⁠
 1 cup / 240 ml béchamel recipe here: https://youtube.com/shorts/Hoh00WektME?si=gN6hCEFeSclwRRdW⁠
 2–3 Tbsp tomato puréepaste good quality or very well-reduced smooth tomato sauce⁠
 Optional: 1 spoonful cream, for creaminess ⁠
 Salt 🧂⁠
 White pepper⁠
⁠
Method⁠
Warm the béchamel gently.⁠
Whisk in the tomato purée/paste (good quality)  until smooth & evenly colored — pale pink/orange.⁠
Simmer very briefly to integrate — do not overcook.⁠
Finish with butter and/or a spoonful of cream, if desired.⁠
Adjust seasoning with salt & white pepper.⁠
Notes⁠
The color should be soft pink — not red.⁠
This sauce is also delicious with pasta, seafood...⁠
⁠
BÉCHAMEL CROQUETTES WITH GOAT CHEESE, CONFIT & CHIVES 🧀🌿⁠
Ingredients⁠
 2 cups thick béchamel⁠
 100–120 g fresh goat cheese/ or shedded cheese/ or a mix⁠
 2–3 spoonfuls shredded duck or chicken confit, very finely chopped⁠
 2 Tbsp chives, finely cut⁠
 Salt 🧂⁠
 Black pepper⁠
 Pinch of nutmeg⁠
 Piment d’Espelette, optional⁠
⁠
For shaping & frying⁠
 2 eggs, beaten 🥚🥚⁠
 Panko breadcrumbs⁠
 Neutral(avocado or canola) oil for frying⁠
⁠
Method⁠
Fold the goat cheese, confit, chives, salt, pepper, nutmeg & a little piment d’Espelette into the thick béchamel.⁠
Chill until very firm — a few hours, or overnight is best.⁠
Shape into small croquettes or quenelles.⁠
Roll in egg, then panko.⁠
Fry at 350°F / 175°C until deeply golden & hot inside.⁠
Drain on paper towel.⁠
Serve hot with Sauce Aurore.⁠
⁠
#voilavoila #sauceaurore #tomatocreamsauce #bechamel #mothersauce #frenchsauce #croquettes #goatcheese #confit #chives #frenchcooking #homecooking #cookwithconfidence #arianedaguin #nicolepeyrafitte⁠
Join the fun! Learn how to cook with Voilà! Voilà! Join the fun!
Learn how to cook with Voilà! Voilà!
Fun French Cuisine with @arianedaguin & @peirahitta 
2 gals from the South of France
Bon Appétit!
#voilavoila #frenchcooking #voilavoilakitchen #funcooking
Follow Voilà Voilà! It is fun & inspiring! #french Follow Voilà Voilà! It is fun & inspiring!
#frenchfood #homecooking #cookinginstruction #ArianeDaguin #NicolePeyrafitte
BAVETTE À LA SOUBISE 🥩🧅⁠ ⁠ Flank steak with silky BAVETTE À LA SOUBISE 🥩🧅⁠
⁠
Flank steak with silky onion sauce — serves 2–3.⁠
A soubise is a classic onion sauce made with béchamel.⁠
Ingredients⁠
1 bavette / flank steak, about 1–1.5 lb / 500–700 g⁠
Salt & black pepper⁠
Neutral oil or beef fat⁠
⁠
SOUBISE⁠
4 large onions, thinly sliced⁠
60 g / 4 Tbsp butter 🧈⁠
1 Tbsp neutral oil, avocado or canola⁠
Salt⁠
100 ml / about ½ cup heavy cream⁠
1–2 Tbsp béchamel⁠
bechamel recipe: ⁠
https://youtube.com/shorts/WpS8IN2Vi3k?si=FHrhgNdHAqA7q1v9⁠
⁠
Method⁠
Melt the butter gently with the oil in a wide pan — do not let it color.⁠
Add the onions with a pinch of salt.⁠
Cook very slowly, covered at first, then uncovered, until silky & almost collapsed — 20–30 min, no color.⁠
Stir in 1–2 spoons of béchamel for body.⁠
Blend, or leave as is.⁠
Add the cream & simmer gently 5–10 minutes.⁠
Adjust salt.⁠
Take the steak out 30 minutes before cooking.⁠
Season generously with salt & pepper.⁠
Heat a pan very hot with a little fat.⁠
Sear 2–4 minutes per side, depending on thickness — keep it rare to medium-rare.⁠
Rest 5–10 minutes.⁠
Slice against the grain.⁠
Spoon the soubise on the plate, or under the meat.⁠
Lay the sliced bavette on top.⁠
Optional: add a little jus.⁠
⁠
Voilà Voilà! ✨⁠
#voilavoila #bavette #soubise #frenchcooking #steak #onionsauce
Best kitchen practice. What do you think? #BestKit Best kitchen practice.
What do you think?
#BestKitchenPractice #Cookingwithfamily #VoilaVoilaKitchen #ArianeDaguin #Nicolepeyrafitte
SAUCE NANTUA 🦞⁠ ⁠ A béchamel enriched with lobster SAUCE NANTUA 🦞⁠
⁠
A béchamel enriched with lobster butter, cream & flambéed lobster.⁠
⁠
LOBSTER BUTTER 🦞🧈⁠
Recipe video here:⁠
https://www.instagram.com/reel/DVTyeYgoAZv/?igsh=NWc3eHBmZWdpc2di

⁠
BÉCHAMEL 🤍⁠
Recipe video here:⁠
https://www.instagram.com/reel/DVTyeYgoAZv/?igsh=NWc3eHBmZWdpc2di

⁠
Ingredients⁠
1 cup béchamel 🥛⁠
Option 1: 1 cup heavy cream⁠
Option 2: ½ cup heavy cream⁠
6 oz / ~170 g lobster meat 🦞⁠
Lobster butter 🧈⁠
Shallots⁠
Armagnac⁠
Salt 🧂⁠
White pepper⁠
⁠
Sauté the shallots in lobster butter 🧈⁠
Add the lobster tails 🦞⁠
(or shrimp or crayfish)⁠
⁠
Cook gently over medium-low heat.⁠
Baste often with the butter.⁠
3–4 minutes per side for lobster tails.⁠
Do not overcook — remove as soon as the flesh turns opaque.⁠
⁠
Flambé with Armagnac 🔥⁠
Remove the lobster from the pan.⁠
⁠
Warm the béchamel gently in the pan.⁠
Add the cream.⁠
Bring to a light simmer.⁠
Whisk in the lobster butter progressively until smooth.⁠
Return the lobster to the sauce.⁠
Season with salt & white pepper.⁠
⁠
Serve immediately 🦞⁠
⁠
Voilà Voilà!⁠
⁠
#voilavoila #saucenantua #lobster #bechamel #lobsterbutter #frenchcooking #classicsauce #motherSauce #ariannedaguin #nicolepeyrafitte #happymothersday❤️
INTERVIEW:⁠ What is the perfect meal?⁠ This is our INTERVIEW:⁠
What is the perfect meal?⁠
This is ours what is yours?⁠
#perfectmeal ⁠
⁠
CHAT TIME: ⁠
So, what's your idea of a dream meal?
LOBSTER BUTTER 🦞🧈⁠ ⁠ Ingredients⁠ Shells from 6 lo LOBSTER BUTTER 🦞🧈⁠
⁠
Ingredients⁠
Shells from 6 lobster tails⁠
150 g / 5 oz unsalted butter⁠
⁠
Method⁠
Place the raw lobster shells in a food processor. Pulse until very finely crushed (dry, not a paste).⁠
⁠
Transfer to a pan.⁠
Add the butter in small pieces — not too fast.⁠
⁠
Heat gently until the butter melts and takes on a rich color from the shells, fully infused.⁠
⁠
Line a sieve with cheesecloth (or a fine cloth).⁠
Strain slowly through the cloth.⁠
Press and crush the shells, then twist to extract everything.⁠
⁠
Refrigerate.⁠
Let the butter firm up completely.⁠
Can be made up to 1 day ahead.⁠
⁠
Note⁠
Same method works with shrimp or crayfish shells.⁠
⁠
Use⁠
For Sauce Nantua, seafood sauces, or to finish fish.⁠
#voilavoila #nantua #lobsterbutter #frenchtechnique #sauce⁠
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Artware available here