Yesterday we stood in Flynn McGarryâs Cove, a beautiful restaurant that feels 100% him. The food is deliberate, restrained and just delicious. We first photographed Flynn at 13 in his childhood home. His bedroom was a liminal space, half kidâs room, half prep kitchen. Stainless steel tables lined the walls. His mattress lived on the floor, flipped upright into the closet to make space to cook. Where comic books might have been, there were vinegars and immersion blenders. As artists and lovers of restaurants, we were in awe. Thirteen years later, here we are. Congratulations, chef. â P+M
Here she goes again! Seeing @mollybaz and our @bobbie campaign lighting up freakinâ TIMES SQUARE!! đ€Ż As a huge fan of working moms (and Molly being a total badass), this is a dream moment. Flashback to when Ollie was bornâI was all âbreast is bestâ (Bobbie wasnât even around then!). But by the time Leo came, I realized weâd all be SO much happier and healthier mixing in formula. Enter @bobbie âour hero đŒđȘ and a total game-changer for our family.
Now weâre shouting from the rooftops (literally Times Square) about supporting ALL feeding journeys and giving a big high-five to every parent doing it their way, EVERYBODYâS GOTTA EAT!
Thank you @mollybaz you are a dream!
And always, thank you to our best team.
@alexisasquith@makeupbyjessiex@artandset@jakecaminero@zach.so@nickwarrenx@jessicadmytryk@lairdandgoodcompany@kirstymeares@kimopalis83
And hugs to the amazing @bobbie team!
@blairpfander@jamielaurendavis@shiradaniels@celestedepaola@kellykinnaird
We kicked off the morning at Baieta @baieta_restaurant in the 5th arrondissement led by the incredibly talented Chef Julia Sedefdjian, @juliasedefdjian the youngest chef in France to earn a Michelin star at 21. Chef Julia invited Ollie into the kitchen to help with her signature dish, âJaune dâĆuf croustillantâ (crispy egg yolk). Ollie, standing on an upside-down pot, prepped toast and leeks while learning to handle delicate egg yolks with Juliaâs playful guidance. Though nervous, Ollie pushed through, and after some frying and plating, he tasted the crispy creationâcalling it a mix between an ice cream cone and a French fry. Baietaâs kitchen was a whole new world for Ollie.
Chef Linda Khazri @seasondat welcomed us warmly and led Ollie into the @labagarre.restaurant kitchen. She confided in him that she also disliked eggs, which delighted Ollie. Together, they prepared a Tunisian-inspired fricassee sandwich with freshly made, deep-fried bread and a Japanese-style egg salad. As Ollie watched the process, he was intrigued. When he finally tasted it, he surprised us all by declaring it âpretty good!ââa breakthrough moment for our egg-resistant son. Whether it was the company or the experience in the kitchen, something was changing.
The next morning, we woke up early to meet our friends Ădouard Vermynck and Geoffroy Langella at their chic eatery, the Bistrot des Tournelles, @bistrotdestournelles the site of many great meals. We told Geoffroy, the chef, about our earlier failure with the oeufs mayo. Geoffroy took this as a personal challenge. Patiently, he took Ollie into his kitchen and taught him how to crack an egg, separate the yolk and vigorously whisk it into mayonnaise: no easy task, even for a chef. We waited with bated breath as Ollie tasted the final product.
At La Buvette in the 11th arrondissement, we were after a simple but beautiful dish: a pickled egg dusted with furikake. Camille, the owner, welcomed us and had Ollie help her plate it. Ollie took one look at the jar of vibrant purple-pink brine and nearly fainted, but Camille, calm and patient, guided him through washing his hands and preparing the dish. She carefully pulled out an egg, dried it off, and handed Ollie a knife to slice it in half, revealing the beautiful color inside. After each cut, she had him clean the knife to keep it precise. Ollie finished the dish by sprinkling furikake on the egg halves. For a brief moment, it looked like he might take a bite, but he stopped short, flashing a mischievous smile. We all exchanged knowing glancesâconvincing a six-year-old to eat a pickled egg was going to be a tough sell. @la.buvette.paris@nytmag
After landing in Paris, our first meal was at the beloved restaurant @lafontainedemars . We ordered oeufs mayonnaise, a tangy staple of French cuisine.
We also ordered oeufs en meurette, a delectable (to us) dish of two eggs baked in red wine, shallot and bacon sauce.
Alas, weâd started off too strong for our jet-lagged son. @nytmag
