flipMorning Café au Lait
Morning Café au Lait
Why this dish? The large bowl of café au lait with a buttered slice of bread dipped in it was the universal morning ritual of the 1950s French household — the simple gesture that began each day at the Parisian table.
Black coffee lengthened with hot milk, served in a large bowl for dipping your bread. The most French of morning drinks, modest and reassuring.
In the morning, before the house fully awakens, I make myself a big bowl — not a cup, a bowl, to hold with both hands. Good black coffee, hot milk on top, and a cloud of sugar. I dip my buttered bread in it, and never mind the crumbs at the bottom! It's very simple, but that's how the day begins, and there's no better way to get up on the right foot.
- •Freshly brewed coffee — a good half of the bowl (base)
- •Milk — the other half (sweetness, volume)
- •Sugar — one or two lumps (sweetness)
Morning Café au Lait
Black coffee lengthened with hot milk, served in a large bowl for dipping your bread. The most French of morning drinks, modest and reassuring.
Why this dish? The large bowl of café au lait with a buttered slice of bread dipped in it was the universal morning ritual of the 1950s French household — the simple gesture that began each day at the Parisian table.
In the morning, before the house fully awakens, I make myself a big bowl — not a cup, a bowl, to hold with both hands. Good black coffee, hot milk on top, and a cloud of sugar. I dip my buttered bread in it, and never mind the crumbs at the bottom! It's very simple, but that's how the day begins, and there's no better way to get up on the right foot.
Ingredients (period version)
- Freshly brewed coffee — a good half of the bowl (base)
- Milk — the other half (sweetness, volume)
- Sugar — one or two lumps (sweetness)
Ingredients
- Strong coffee (filter or moka) — 150 ml (base)
- Whole milk — 150 ml (sweetness, volume)
- Sugar — to taste (sweetness)
- Buttered bread — for dipping (accompaniment)
Method
- Prepare a strong coffee.
- Heat the milk without boiling.
- Pour equal parts coffee and milk into a large bowl.
- Sweeten to taste and serve with buttered bread slices for dipping.
How it was made : Café au lait in a bowl established itself as the popular breakfast in France from the 19th century. In the post-war period, the return of real coffee (after the chicory and roasted barley substitutes of the lean years) was a small luxury savored every morning.
The contemporary twist : Served in a vintage ear-handled bowl, with a dash of roasted chicory to recreate the exact taste of the era.
Dominique Lemor · Charactorium
