When I think of navettes, I immediately smell blooming orange trees, feel the warmth of the sun slipping through the leaves. Fingers knead the dough. Time slows down. The sugar turns into tiny crystals of light. The dough takes shape and begins to tell its story. The olive oil reassures, the orange blossom invites deep breaths. Navettes ask for time, for slow tasting. Each bite is an emotion that takes you by the hand and leads you to Provence. They stay in your heart, not just on your palate, teaching you that goodness and beauty often dwell in the simplest things and gestures.
I started to write about French food to teach Americans what real French cuisine is - authentique, familiale, quotidienne. I discovered how important all of us knowing the history of the food we eat - what, why, how - is in order to conserve and understand and maintain our cultures.
Let me introduce myself. My name is Suzette Monet. I am an author and the creator of a narrative style I call Emotivogastronomy. Food is not just nourishment for the body. When we sit in front of a dish, it speaks to us through a series of emotions that we learn to listen to with our senses. Each emotion tells a story.
I spent my childhood in Paris, in the kitchen of my grandfather’s restaurant, then lived in Milan (my hometown), in the Principality of Monaco, and finally in Turin, where I currently reside. I write in both English and Italian, engaging with an international community of readers who appreciate food as a sensory experience.
I also organize dinners called “At the Table with Emotions”, guiding guests through a sensory journey with food. On Substack, I write reflections, short stories, and essays dedicated to emotivogastronomy.
I completely resonate with your thoughts. Talking about food is not just about recipes or ingredients: it’s about telling stories, memories, roots. I’ve given a name to this approach—emotivogastronomy. That’s exactly what I write about.
Understanding the history of what we eat truly allows us to preserve our cultures, to understand who we are and where we come from. I believe that this attention to the past and to everyday life is what makes cuisine authentic, familial, and alive.
It’s wonderful to know that you feel the same way.
Just made these. Used half olive oil, half melted butter so hard but not too hard. They turned out great. Now I need to make a second batch because 12 just isn't enough! Bonne Chandeleur!
Will celebrate Candlemas a bit early by sharing these with my Saturday morning coffee klatch. For second batch was thinking about adding some chopped almond bits. Thoughts? Nuts, yes or no? If yes, do you think almonds are the best pairing?
They are cookies to last, so they are very firm and are meant to be dunked, but they are delicious. I might have baked mine a bit too long because they aren't usually this hard lol
It is way-below-freezing cold here with four feet of accumulated snow on the ground but my imagination is suffused with the scent of orange zest. Thank you!
When I think of navettes, I immediately smell blooming orange trees, feel the warmth of the sun slipping through the leaves. Fingers knead the dough. Time slows down. The sugar turns into tiny crystals of light. The dough takes shape and begins to tell its story. The olive oil reassures, the orange blossom invites deep breaths. Navettes ask for time, for slow tasting. Each bite is an emotion that takes you by the hand and leads you to Provence. They stay in your heart, not just on your palate, teaching you that goodness and beauty often dwell in the simplest things and gestures.
- Suzette Monet
Thank you for this beautiful, beautiful expression of a wonderful little pastry, Suzette!
Thank to you for your fascinating story.
Thank you. I’m interested in the places where food stops comforting and starts telling the truth
I started to write about French food to teach Americans what real French cuisine is - authentique, familiale, quotidienne. I discovered how important all of us knowing the history of the food we eat - what, why, how - is in order to conserve and understand and maintain our cultures.
Let me introduce myself. My name is Suzette Monet. I am an author and the creator of a narrative style I call Emotivogastronomy. Food is not just nourishment for the body. When we sit in front of a dish, it speaks to us through a series of emotions that we learn to listen to with our senses. Each emotion tells a story.
I spent my childhood in Paris, in the kitchen of my grandfather’s restaurant, then lived in Milan (my hometown), in the Principality of Monaco, and finally in Turin, where I currently reside. I write in both English and Italian, engaging with an international community of readers who appreciate food as a sensory experience.
I also organize dinners called “At the Table with Emotions”, guiding guests through a sensory journey with food. On Substack, I write reflections, short stories, and essays dedicated to emotivogastronomy.
I wish you a good day and good work
-Suzette
Dear Jamie,
I completely resonate with your thoughts. Talking about food is not just about recipes or ingredients: it’s about telling stories, memories, roots. I’ve given a name to this approach—emotivogastronomy. That’s exactly what I write about.
Understanding the history of what we eat truly allows us to preserve our cultures, to understand who we are and where we come from. I believe that this attention to the past and to everyday life is what makes cuisine authentic, familial, and alive.
It’s wonderful to know that you feel the same way.
With affection,
Suzette
Fascinating. Excellent research.
Thank you.
Thank you, Dawn!
Thank you for your Wonderful research for this piece and for the recipe!
Thank you!
Just made these. Used half olive oil, half melted butter so hard but not too hard. They turned out great. Now I need to make a second batch because 12 just isn't enough! Bonne Chandeleur!
I just ate two of mine! Kept overnight in a Tupperware with a small air hole and today they’re the perfect consistency !
Will celebrate Candlemas a bit early by sharing these with my Saturday morning coffee klatch. For second batch was thinking about adding some chopped almond bits. Thoughts? Nuts, yes or no? If yes, do you think almonds are the best pairing?
Oh I’d maybe replace some of the flour with finely ground almonds! I’d bet almonds would be delish!!
Great idea. I'll give that a try. Thanks!
These are delish, made during covid!
Oh my gosh… my mouth watered when I read this at 4:30 AM. Today I’m going out to buy Orange Flower Water.
I brake for anything ORANGE!
(But not for Trump - I’ll run him over)
Ahhhhh do you know my cookbook Orange Appeal???
These look wonderful!
Thank you! I love these little cookies though my last batch definitely needs to be dunked haha!
Oh no! Is it too hard?
They are cookies to last, so they are very firm and are meant to be dunked, but they are delicious. I might have baked mine a bit too long because they aren't usually this hard lol
oh yay! I was planning to bake these and many other carnavalesque French goodies to beat the February dreariness 🙂❤️😋 Thank you!
Oh fun!!! Send me a picture of yours!
will do! this weekend 🙂
Wonderful! Thanks for also sharing the story of the navettes!
It is way-below-freezing cold here with four feet of accumulated snow on the ground but my imagination is suffused with the scent of orange zest. Thank you!
I love any recipe that has a Mary Magdalene reference in it. Especially when the resulting product looks like both a boat *and* intimate lady parts.
😄 I noticed that too!
wonderful, enjoyed reading it this morning!
They sound delicious! Do they really not go stale if left out for an extended period of time?
Thank you for the deeply researched articles and recipes. I love them.