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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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Domopoetics

peirahitta

https://shorturl.at/LNDEl

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!
Teaching 2 workshops AOOA Farm in Goshen, NY
April 12 & May 16
https://www.alloneoneall.org/workshops

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
You loved our Béchamel — so here’s what’s coming n You loved our Béchamel — so here’s what’s coming next 👀

Same Béchamel. Four variations.

Mornay → artichoke hearts 🧀
Aurore → croquettes 🍅
Soubise → flank steak 🥩
Nantua → lobster 🦞

Stay with us 🔥 Follow us!

Voilà Voilà!

#voilavoila #bechamel #frenchcooking #sauces 
#Mornay #Aurore #Soubise #Nantua #ArianeDaguin #NicolePeyrafitte
#Frenchsauces
MEAL PREP —⁠ Tray 1: Chicken Legs & Baby Potatoes MEAL PREP —⁠
Tray 1: Chicken Legs & Baby Potatoes 🍗🥔⁠
Tray 2: Chicken only⁠
One oven. Zero stress. Cook once, eat well all week.⁠
Ingredients⁠
Chicken legs (as needed)⁠
Baby potatoes⁠
Olive oil⁠
Duck fat (optional)⁠
Butter (optional)⁠
Spices of choice (salt, pepper, paprika, garlic, herbs…)⁠
⁠
Tray 1 — rich & classic (chicken + potatoes)⁠
In a shallow dish, add duck fat or olive oil or olive oil + butter⁠
Add a layer of baby potatoes, toss to coat⁠
Place chicken legs on top⁠
Season with salt, pepper & garlic⁠
Rub well so everything is coated in the fat⁠
Serve for dinner, large parties⁠
Leftovers? Potatoes + chicken salad!⁠
⁠
Tray 2 — chicken only (simple & clean)⁠
In a bowl, toss chicken legs with olive oil, salt + pepper⁠
Place on a baking sheet⁠
Add spices of choice⁠
Roast⁠
425°F / 220°C 🔥⁠
35–45 min⁠
Turn once if needed⁠
Chicken: crispy skin, juices clear⁠
Potatoes: golden & tender⁠
Eat now. Save for later.⁠
Use for tacos 🌮, salads 🥗, chicken pot pie, grain bowls, wraps, sandwiches.⁠
Lunches solved. Dinner easy.⁠
#voilavoila #mealprep #simplefood #roastchicken #easycooking
ORANGE SALAD — Two Ways (Nicole & Ariane) 🍊 Ingre ORANGE SALAD — Two Ways (Nicole & Ariane) 🍊

Ingredients
Oranges (2–3 per person) 🍊
Orange blossom water (Nicole’s version) 🌼
Grand Marnier (Ariane’s version) 🥃

Nicole’s way — à vif (skinless, elegant) ✨
Cut off the top & bottom of the orange.
With a sharp knife, remove the peel, following the curve of the fruit. 🔪
Slice between the membranes to release clean, skinless segments (à vif).
Arrange in a small glass bowl. 
Lightly perfume with a few drops of orange blossom water. 🌼

Ariane’s way — simple & generous 
Slice the oranges into rounds (peel on or off).
Arrange in a bowl. 
Splash with a little Grand Marnier. 🥃

You can add sugar, honey, or maple syrup, but good oranges do not need it. 🍯
Serve with our chocolate mousse. 🍫

https://www.instagram.com/reel/DW_qN_hDtbm/?igsh=a2Q0c2JjZXlyZTY2

⸻

Serve chilled or at room temperature. 
Fresh, fragrant, no fuss — two styles, same pleasure.

#voilavoila #orangesalad #simplefood #ArianeDaguin #nicolepeyrafitte
Voilà Voilà! Great recipe, great fun. Voilà Voilà! Great recipe, great fun.
Œufs Cocotte au Saumon ⁠ or Baked Eggs⁠ (Bain-Mari Œufs Cocotte au Saumon ⁠
or Baked Eggs⁠
(Bain-Marie/double boiler)⁠
⁠
INGREDIENTS(per ramekin)⁠
Smoked salmon, in pieces ⁠
2 eggs 🥚🥚⁠
Heavy cream 🥛⁠
Crème fraîche⁠
Butter 🧈⁠
Salt 🧂⁠
Freshly ground pepper⁠
Espelette pepper (optional)⁠
Scallions, finely sliced⁠
⁠
METHOD⁠
Preheat oven to 325–350°F / 160–175°C 🔥⁠
Line the bottom of a shallow pan with a sheet of newspaper or paper towels⁠
Butter the ramekins well 🧈⁠
Place some salmon at the bottom ⁠
Add a small dollop of cream⁠
Crack in 2 eggs 🥚🥚⁠
Season with salt & pepper ⁠
Add a little more salmon⁠
Add a dollop of crème fraîche⁠
Top with chives⁠
Place ramekins in the pan⁠
Pour simmering water halfway up the ramekins (not boiling)⁠
Cover⁠
Bake 8–10 minutes until whites are just set and yolks still soft⁠
Serve immediately with toasted sourdough bread⁠
⁠
#voilavoila #BakedEggs#oeufcocotte #eggs #frenchcooking #comfortfood #brunch #salmon #easygourmet #bainmarie #cookwithconfidence#ArianeDaguin#NicolePeyrafitte
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Artware available here