Tag: julia child

10 Julia Child Birthday Tributes, Stories & Recipes

Julia Child's Coquilles Saint Jacques

10 Julia Child Birthday
Tributes, Stories & Recipes

Celebrating Julia Child’s birthday has become an annual tradition here on Taste With The Eyes. Every August, I find another reason to return to Julia—to cook one of her recipes, revisit a story from her remarkable life, or simply celebrate the joy and curiosity she brought to the kitchen. After so many years of birthday tributes, it seemed like the perfect time to gather some of my favorites together in one place.

Julia changed the way Americans thought about French cooking, but her influence went far beyond recipes and technique. She made ambitious cooking seem possible, mistakes seem perfectly acceptable, and the kitchen a place for learning, laughter, and a good appetite. Her enthusiasm for food was irresistible, and decades later she remains just as much fun to cook with. Here are ten Julia Child birthday tributes from over the years—recipes, stories, memorable meals, and a few adventures inspired by the incomparable Julia Child.

Click the link in each title to visit the original post, where you’ll find the complete story, recipe, photographs, and all the delicious details.

Julia Child Tributes

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Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

Poached Halibut Cheeks with Julia Child’s Beurre BlancPoached Halibut Cheeks
Julia Child’s Beurre Blanc
Ikura & Chives
And
Julia Child Floribunda Roses

Celebrating Julia Child’s birthday has become a cherished tradition here on Taste With The Eyes. Each August, I return to her recipes, her stories, and her extraordinary influence on American cooking—and this year is no exception.

For Julia’s birthday, I’m serving tender poached halibut cheeks with her classic beurre blanc, finished with jewel-like salmon roe and fresh chives. Simple, elegant, and very much in the spirit of Julia: start with wonderful ingredients and treat them well. And as she famously said, “With enough butter, anything is good.”

Poached Halibut Cheeks with Julia Child’s Beurre Blanc and Ikura

ANNUAL JULIA CHILD BIRTHDAY TRIBUTES

2025

Julia Child’s Escargots à la Bourguignonne at a Parisian Bistrot (here)

2024

A Ladies Birthday Luncheon in Paris and Julia’s Coquilles St. Jacques Recipe (here)

2023

Chicken Liver Pâté at a Birthday Luncheon with Jacques Pépin (here)

2022

Julia and Jacques Prepare Gravlax Together (here)

2021

Julia’s Cambridge Kitchen and Recipe for Vichyssoise (here)

2020

Julia’s Upside-Down Martini (here)

 

Julia’s First Meal in France and Her Famous Recipe for Sole Meunière (here)

 

Figs and Sabayon à la Julia Child (here)

Poached Halibut Cheeks
With Julia Child’s Beurre Blanc
Recipe

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Julia Child’s Escargots à la Bourguignonne

Julia Child's Escargots à la Bourguignonne

Celebrating Julia Child’s Birthday
with Her
Escargots à la Bourguignonne

Just beyond the doors of Julia and Paul Child’s apartment at 81 Rue de l’Université, the narrow Paris streets settle into a golden, late-summer hush. It is August 15th, Julia’s birthday, and Paul has planned a special surprise.

Arm in arm, they stroll along the cobblestones, passing sun-dappled wrought-iron balconies draped with geraniums. The scent of yeasty pain de campagne drifts from a corner boulangerie, mingling with that of roasted coffee from nearby cafés. Paul’s eyes glint with quiet anticipation, eager to reveal his secret.

81 Rue de l’Université, Paris 81 Rue de l’Université, Paris

After a short while they arrive at their destination — Bistrot Ataloré, a small, warmly lit eatery tucked on a side street where the awning is striped in red and cream. Paul had stopped by earlier in the week to alert the maître d’ to the occasion. As they step inside, the aromas of garlic butter and roasting meats envelopes them.

“Bon anniversaire, Madame Child,” the maître d’ says graciously, bowing ever so slightly. “Nous sommes honorés de célébrer avec vous ce soir.”

He guides them to a private little table in the back corner, away from the gentle bustle of the dining room. As he hands them the menus, he leans in conspiratorially. “You must begin with our escargots — a specialty of the house. Divine garlic butter, perfect for dunking with our fresh-baked baguette. And the sole meunière… magnifique. For dessert, I recommend our seasonal figs with sabayon. Très enchanteur.”

Paul smiles at Julia, already knowing she’ll say yes to the escargots — the tender wild snails from Burgundy bathed in parsley-flecked butter. It is the kind of dish that lingers in your memory long after the last bite, much like this evening surely will.

Julia Child's Escargots à la Bourguignonne

The meal begins as the escargots arrive, bubbling in their cast iron dishes, green-gold pools of garlic-herb butter infused with a touch of dry vermouth, fragrant with fresh parsley and shallots. Each snail is perfectly coated, inviting a first bite of mouthwatering, buttery richness… Julia is in heaven.

Julia Child's Escargots à la Bourguignonne

Bon Appétit!

Julia Child's Escargots à la Bourguignonne

Julia Child’s Escargots à la Bourguignonne Recipe

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Julia Child’s Coquilles Saint Jacques

Julia Child's Coquilles Saint Jacques

The Julia Child Annual Birthday Tribute
with
Coquilles Saint Jacques

Imagine Julia Child hosting her own birthday party today, August 15th. She’s invited you and four other girlfriends to an intimate luncheon at her home in Paris at 81 Rue de l’Université in the 7th arrondissement.

She begins the charming affair by serving her favorite cocktail, an upside-down martini. With naturally less alcohol than a traditional martini, Julia says, “The best thing about a reverse martini is that you can have two of them!” Oh gosh, this is going to be fun!

To start the meal, Julia chose her recipe for Coquilles St. Jacques à la Provençale, sea scallops gratinéed with wine, garlic, and herbs. Which she serves with crusty baguettes and chilled rosé. She says, “This good recipe may be prepared in advance and gratinéed just before serving.” Just a few minutes under the broiler, and her elegant little starter is ready to go!

 🌷🌷🌷Birthday Luncheon Menu 🌷🌷🌷

Starter Course
Coquilles Saint Jacques

Soup Course
Vichyssoise

Main Course
Sole Meunière

Dessert Course
Figs and Sabayon

Julia Child’s Coquilles Saint Jacques Recipe

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Oeufs Mayonnaise

Oeufs Mayonnaise

Classic Bistro Fare
🥚 Oeufs Mayonnaise 🥚

Oeufs Mayonnaise is appreciated for its simplicity and the rich creaminess of the eggs combined with the tanginess of the mayonnaise. It’s a staple in French cuisine and often served as an appetizer in bistros, cafes, and homes across France. It’s a dish that exemplifies the elegance of simplicity and the artistry of combining everyday ingredients in traditional French cooking.

In the late 1980s, Paris experienced a shift in culinary preferences, with traditional dishes like oeufs mayonnaise losing some of their allure. One factor that likely contributed to this decline in interest was growing concern about health issues, particularly the perceived risks associated with consuming foods high in cholesterol. Eggs, a key ingredient in oeufs mayonnaise, were often vilified due to their cholesterol content during this period.

Amidst this changing landscape, Claude Lebey, a prominent figure in the French culinary scene renowned for his restaurant guides, recognized the need to preserve and celebrate dishes like oeufs mayonnaise. In 1990, Lebey took action by establishing the “Association de sauvegarde de l’oeuf mayonnaise” also known as ASOM. This association was dedicated to championing the dish and ensuring its proper preparation in bistros and restaurants across Paris.

Oeufs Mayonnaise

Lebey’s motivation stemmed from a concern that bistros, iconic establishments of French gastronomy cherished for their authentic charm and simple, hearty fare, were gradually losing their traditional character. He viewed oeuf mayonnaise as more than just a dish; it was a symbol of the essence of bistro cuisine—a humble yet delicious offering that epitomized the soul of French culinary heritage.

Lebey’s efforts, coupled with a broader movement towards rediscovering and celebrating traditional cuisine, ultimately contributed to a resurgence of interest in oeufs mayonnaise. The dish regained its place on bistro menus, reaffirming its status as a beloved staple of French gastronomy and a testament to the enduring appeal of simple, well-executed dishes that have stood the test of time.

Today, Claude Lebey’s grandson, Romain Lebey, has continued his family’s legacy by further promoting and preserving French culinary traditions, including the advocacy for dishes like oeufs mayonnaise.

Oeufs Mayonnaise Recipe

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