Hi, I’m Hélène!
Where it all started
My earliest food memories are of classic French family meals, the kind that last for hours: birthday parties and Sunday lunches at my grandmother’s, the smell of roast chicken, dishes passed around the table, and conversations that never seemed to end, with everyone calling out from one end of the table to the other. In summer, there were juicy strawberries. In winter, there was “the crispy apple tart.”
Speaking of “the crispy apple tart,” my mother once tried to teach me how to make the dough. She grabbed a big bowl, rolled up her sleeves, and started mixing as she explained:
“See, you add a little… well, not too much. Oops, that’s a bit too much, so now I’ll add a little more of the… hmm, not bad… maybe a touch more… there, see? That’s perfect.”
I nodded as if I understood perfectly.
Years later, when I finally made “the crispy apple tart” on my own, one look at the result told me I still had some work to do.
Learning the craft
So I got to work. Day after day, I cooked everything from savory to sweet, from simple dishes to more technical ones, trying to understand not just what worked, but why.
That drive to learn eventually took me to Lyon for a stage (a hands-on kitchen internship) at the Institut Paul Bocuse, now Institut Lyfe, one of France’s most respected culinary schools. My time there deepened my respect for ingredients and my eye for precision.
Later, I studied independently for the CAP Pâtissier, France’s professional pastry qualification, and passed. It sharpened my technique and grounded me in the fundamentals behind a reliable recipe.
Cooking around the world
Meanwhile, my husband’s work kept us on the move: the United States, Belgium (three separate times), the Czech Republic, Singapore, and a few stints back in France along the way.
We’d arrive, settle in, meet new people, discover new flavors and ingredients, fall in love with a place, then pack up and start all over again. A kind of perpetual motion.
In each place, I cooked with what was available around me, learned new ways of doing things, and took a few new recipes with me every time we moved on.
Today, we’re back in the U.S., and home is Houston. The way I cook keeps evolving with the ingredients and flavors I find here, and I adapt each recipe with American ingredients and kitchens in mind, while staying true to what makes the dish special.
What you’ll find here
Minute Papillote is where all of that comes together: the recipes I grew up with in France, the ones I picked up while living abroad, and the dishes that have become part of my everyday cooking.
You’ll find French classics and recipes from Asia and beyond, some traditional, some with a twist, along with quick weeknight dinners and a few dishes worth saving for special occasions.
And one day, I hope, “the crispy apple tart.”
Psst, Mom… I may need one more lesson!
Curious to see more?
