Laura Calder will change the way you think about fast food.

Right off the bat in Paris Express, Laura Calder basically gives the concept of zippy, 15-minute meals a giant middle finger—which immediately made me want to give her a big old fist pump. Point blank; there’s no such thing as fast French food. At least not as we know it.

White Peach and Yellow Tomato Salad

While many of the recipes in the book are indeed quick and easy to make, the end goal isn’t speed in and of itself. Instead, you’re encouraged to take the French approach to food, to practice, “l’art de vivre” (the art of living). A big part of this involves looking at food as an absolute joy; something to be savoured and not just another box to be ticked off on your to-do list. It’s about food that’s not always easy to make, but more importantly, always worth it.

Lemon Sole Goujons with Asianesque Rouille

Recipes like Seared Duck with Plum Compote and Rosemary-Marinated Quail make me nostalgic for cafés and two glasses of wine at lunch. Oh, and scratchy French songs on a record player. Silly? Maybe, but Calder herself insists that the band of ex-pats living in the French capital are who keep the idea of what it’s like to live in Paris alive, and in turn act, drink, cook and eat extra “en français”. So there.


Rosemary Marinated Quail

Overall Impression: Slow. Down. Now. This is probably the biggest takeaway from Paris Express. You won’t find a super-quick weeknight meal for three kids in here, but you will want to pull it out when you’re looking to entertain, treat yourself to a really good meal or just lapse into a decadent Parisian state of mind.

Salted Caramel Pots de Crème

Sample recipes inside include: Duck Fat Potatoes, Spring Chicken in a Pan, Lemon Sole Goujons with Asianesque Sauce, Speediest of Lamb Chops, Mushrooms en Papillote, Salted Carmel Pos de Crème and Raspberry Clafoutis.

Get these recipes now:

  1. White Peach and Yellow Tomato Salad 
  2. Lemon Sole Goujons with Asianesque Rouille 
  3. Rosemary Marinated Quail 
  4. Salted Caramel Pots de Crème

Buy the book here: Paris Express

GIVEAWAY: We’ve got a copy of Laura Calder’s Paris Express and it could be yours. To win a copy simply follow us on Facebook or Instagram with the hashtag #lauracalderparisexpress

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BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at