Morning at Place Maubert, tucked into Saint-Germain-des-Prés 🤍 I begin at the market, gathering fresh leeks, Gruyère, and milk before stopping at my local butcher for beautiful veal rib chops.
Back in my tiny Parisian kitchen, I’m making a simple, cozy French classic: Gratin de Poireaux avec Côtes de Veau Panées (Leek Gratin with Breaded Veal Chops). Sweet, slow-cooked leeks baked in cream and nutmeg, finished with melted Gruyère, served alongside golden, crispy veal cooked just slightly pink in the center — the way it’s traditionally done in France.
This is the kind of quiet French home cooking I love most — seasonal ingredients, a morning at the market, and a comforting meal made in a small kitchen.
If you enjoy slow living, French market mornings, and cozy cooking videos, bienvenue 🤍
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As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls, etc etc, everything is linked !
**All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.
⏱ Chapters
0:00 Intro
0:30 Market
2:10 Butcher
3:15 Leek gratin
9:50 Breaded veal chops
💬 Let’s Chat!
* Have you ever cooked with leeks before? What’s your favorite way to prepare them?
* Would you like more classic French comfort meals like this?
* Do you enjoy seeing the market before the recipe?
* What Paris market should I visit next?
🎥 Credits✂️ Huge merci to Chloé Finch (@chloevfinch) for filming this video so beautifully ✨Check out her work → https://www.chloevfinch.com/
🛍 Links
Shop my outfits like this one→ https://shopmy.us/shop/ainsleydurose?Section_id=337424&tab=collections
Tools and Ingredients used to make this meal → https://amzn.to/3OD3Zok
Amazon storefront → https://www.amazon.com/shop/ainsleydurose
Similar vintage plates and bowls and casserole dishes →- https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
Home & kitchen favorites → https://shopmy.us/ainsleydurose/my-home
Buy my bracelet! → https://www.atelierjiboia.com/product/ainsleys-bracelet
☕ Visit me at Café Revelotion for my fresh pastries and husband’s coffee → Fridays & Sundays, 8am–1:30pm at Place Monge https://www.instagram.com/caferevelotion/?hl=en
🎥 Watch Next
🏠 My Paris Apartment Tour → https://youtu.be/A1V2sIq5yeo?si=833ex66vWqRI-LtI
🎓 Moving to Paris Q&A → https://youtu.be/7lwNxTCNa-0?si=uQvFTcDWmK9yNbnL
🎄🏔My Christmas Vlog in the Alps → https://youtu.be/RfyQGeiUUiU?si=1sACzK3_OZ3_LOci🛍 My Flea Market Guide and all you need to know to shop like a local → https://youtu.be/yzwWyIvTq4I?si=MTEre-zz4SBDxKuc
📱 Follow Along
Instagram → https://www.instagram.com/ainsleyduroseTikTok → https://www.tiktok.com/@ainsleyduroseMy café with my husband → https://www.instagram.com/caferevelotion/?hl=en
📩 For collaborations or business inquiries only→ ainsleydurose@gmail.com
WHO AM I?
I’m Ainsley Durose, a professional pastry chef living in Paris, France. I share my love for baking and cooking, showing how incredible pastry can be made with minimal tools and small spaces, alongside my ever growing love for France, joie de vivre, vintage charm, coziness, and a more nostalgic pursuit.
Keywords / Tags:
French cooking, Paris food vlog, gratin de poireaux, leek gratin recipe, côte de veau, breaded veal chop, French comfort food, cooking in Paris, Paris market vlog, Place Maubert market, Saint Germain Paris, cozy cooking vlog, tiny kitchen cooking, French home cooking, slow living Paris, cinematic cooking video, Parisian lifestyle vlog, classic French recipes
#ParisVlog #FrenchCooking #GratinDePoireaux #CoteDeVeau #MarketMorning #SaintGermain #PlaceMaubert #CozyCooking #FrenchMarket #ParisianKitchen #SlowLiving #CookingInParis #FrenchCuisine #LeekGratin #HomeCooking #FrenchCooking #ParisVlog #GratinDePoireaux #CoteDeVeau #ParisMarket #CookingInParis #CozyCooking #SlowLiving #FrenchCuisine #HomeCooking #PlaceMaubert #TinyKitchen #CinematicVlog
26 Comments
Gratin poireaux avec Côtes de Veau Panée (leek gratin with veal pork chops)
Gratin de Poireaux
Ingredients
-4 large leeks(only white & just pale green part)
-30g butter
-Salt & pepper
-Pinch fresh nutmeg
Béchamel:
-30g butter
-30g flour
-400ml whole milk
-Salt, pepper, pinch nutmeg
-30g crème fraîche
-60–80g grated Gruyère or Comté
Instructions
1. Slice leeks into 1–1.5 cm thick rounds only until the very pale part, reserve green part for stalks
2. If very sandy, wash thoroughly
3. Melt 30g butter in skillet over low
4. Add leeks & pinch salt.
5. Cook gently, partially covered, for 15–20 min until soft & tender
6. If water accumulates, uncover at the end to evaporate.
1. In a small saucepan, melt 30g butter over medium.
2. Whisk in 30g flour & cook 1–2 min,
3. Gradually whisk in milk, cook until thickened and smooth.
4. Season with salt, pepper, pinch nutmeg and Creme fraiche.
1. Preheat oven to 200°C / 390°F.
2. Place cooked leeks evenly in a large oval shallow casserole.
3. Pour béchamel over
4. Sprinkle cheese evenly over the top.
5. Bake 20–25 min until top is golden & bubbling
(Côte de Veau Panée)
Ingredients
* 2 bone-in veal chops (about 2-2.5 cm thick, 300-400g) Rib chop preferred & ask butcher to lightly trim & clean the bone
* Salt & pepper
* 60g flour
* 2 eggs
* 100g fine breadcrumbs
* 45 grams neutral oil
* 45g butter
* 1 garlic clove, lightly crushed
* Few thyme sprigs
Because it’s thick, this needs a two-step cook, so the center cooks gently without burning the crust. You’re looking for a final internal temp of 57–59°C (136–140°F)
Method
1.Bring the veal to room temp, about 30 minutes. Season generously with salt & pepper on both sides.
2.Bread it in flour, then egg, and then breadcrumbs. Press crumbs firmly. Let rest 10 minutes while preparing pan.
3.Heat oil in a heavy skillet over medium. Add butter. When foaming, add the chops. Cook about 3–4 minutes per side until deep golden. Tilt pan and baste with butter, garlic, thyme.
4. Transfer to a 180°C oven for 6–10 minutes, till 57–59°C (cooks more as it sits). You’re aiming for pale blush center & juices are clear but not dry. Rest 5–8 minutes before slicing.
Et voila bon appétit !
Какая красивая,приятная девушка,мужу очень повезло!!!❤
Thank you for sharing! I'm excited to watch more of your cooking demonstrations. Is there a printable recipe in the links? Perhaps you are going to publish a cookbook someday. Hope so. Til then I am loving your content. 😊❤
leave the vealer calves alone please
More meals like this please!😋
Hello dear Ainsley, I ❤️ love your channel. Everything about you all is so sweet. Your flat reminds me of the one I had, when living in Paris when I was young. Thanks for being there. Actually, I have managed to Hype twice. You deserve all the best in life. Kisses and hugs, Luisa from Portugal❤
❤
Good evening, wonderful vlog,, I enjoyed spending time with you, thank you for the pleasant company, friendly like, good luck and all the best, have a good evening🥰🥰🤗🤗🤗🤗🤗🤗
I will definitely try the leek recipe . Thanks beautiful lady.
You followed your dreams and now help us all to follow ours. Merci.
Senin videolarına bayılıyorum huzur, yemek, gezme abartı olmadan herşey var. Türkiye'den selamlar ❤
Omg!! Now I know the “fancy” Parisian sauce you made is the Rou I make for white gravy!! Now I have something else to do with it!! Thank you!!!
I'd love to try your leek dish. I love watching your videos – I could watch them all day. I am so envious of you living in Paris. I can only imagine all the wonderful ingredients available there.
I must do this recipe with the leeks….the gratin looks delicious, yet so simple. Thank you for taking us to the market, really enjoy watching your videos ❤
Love seeing your walks to market and would enjoy seeing some tours of the antique markets! Keep the delicious recipes coming. I’m intrigued with your little kitchen. I’m learning how to cook in my mini oven!! Thank you. Your pup is precious.
New subscriber here! My grandfather was born in France, and I have family ancestry there. I remember my grandfather would cook sometimes, and we used to have beignets once in awhile. So amazing! Your oven is so tiny, how do you cook large meals?! Question- you say the chops are veal pork chops, and they look like pork, but here in the US veal is young beef from calves. Can you clarify if beef or pork? Thanks! I can’t wait to make the Gratin Poireaux!
Keep your recipes and videos coming! I thoroughly enjoy seeing Paris and miss it! Love all your recipes and you very sweet family!
Thank you…I wasn’t in the mood to cook dinner but now I am! Yum!❤ May I also add that seeing the culture of France and down to earth cooking is so inspiring to many of us who do not have much to work with or much of a kitchen
Looooovvee your tiny dog ❤❤
Sadly you lost me when you bought veal 😢😢😢
Your videos are lovely😊
My first time watching one of your YT videos, very sweet.
Such a relaxing video. Thank you for all your wonderful recipes and the lovely walk through the food and antique markets. I always pretend I am there.
Ainsley, have you done a tour of your apartment? I’m fascinated by how much you’re able to do in your kitchen and I’d love to know what the rest of your place looks like. Makes me want to return to France, for certain!
I made the meat recipe and my family told me it was delicious. ( Mi idioma es espanol.)
What is your lipstick, please?