Wafting through an open window at the Burgundy home of chocolatiers Shannon and Wlady Grochowski, a breeze picks up the tantalizing aromas of a savory specialty bubbling on the stove, inviting guests to sample an authentic taste of France.
When the Grochowskis discovered their Burgundian abode, a riverside cottage in the village of Mailly-le-Château, the kitchen needed attention. Shannon and Wlady, owners of La Châtelaine Chocolat Co., replaced flooring with antique tiles. Finishing touches include a sink found in Provence, reclaimed lumber brought from Auxerre, a Lacanche oven made in Burgundy, and brass hardware purchased in Paris.
During cooking retreats in Provence, Shannon Grochowski guides attendees in exploring the Mediterranean garigue, low-lying scrubland known for its wild vegetation. The coterie seeks inspiration in the landscape while gathering herbs and other seasonal ingredients. This appreciation for nature and nurture culminates in Shannon’s Spicy Provençal Tomato Soup, a hearty recipe bursting with flavor.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 stalks celery, with leaves and coarsely chopped
- 2 garlic cloves, minced
- 4 pounds fresh tomatoes, unpeeled, halved, and seeded (seeding is optional)
- 1 teaspoon honey (see Note)
- 1 quart chicken stock or vegetable stock (see Note)
- 1 cup dry white wine
- 1 bay leaf
- 5 to 10 sprigs parsley
- 1 teaspoon herbes de Provence
- 1 teaspoon ground Piment d’Espelette (see Note)
- Sea salt
- Freshly ground black pepper
- Chopped Vegetables (recipe follows)
- Basil Chili Oil (recipe follows)
- In a 5-quart nonreactive Dutch oven, melt butter and olive oil. Add celery and garlic. Cover and cook over medium-low heat, stirring occasionally, until vegetables are soft and lightly golden. Add tomatoes, honey, chicken or vegetable stock, wine, bay leaf, parsley, and herbes de Provence. Stir and bring to a boil over medium-high heat; reduce heat and simmer, uncovered, for 20 minutes.
- Discard bay leaf. Let cool slightly before blending with an immersion blender or food processor. Add Piment d’Espelette, salt and pepper to taste, and blend once more. Serve warm or refrigerate overnight to chill. Ladle into bowls and top with Chopped Vegetables and drizzles of Basil Chili Oil.
- 1 cup cherry tomatoes, quartered
- 1 cucumber, peeled, seeded, and finely diced
- 3 basil leaves, chopped
- In a small bowl, combine tomatoes, cucumber, and basil.
- 1 teaspoon ground Piment d’Espelette (see previous Note)
- Pinch sea salt
- Pinch fresh thyme
- ¼ cup extra-virgin olive oil
- To a mortar, add Piment d’Espelette, sea salt, and thyme. Using rounded end of pestle, crush ingredients in a circular motion until finely ground. Pour in olive oil and continue to press until flavors are released.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Shannon Grochowski
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