French (food idiom) Fridays: avoir la pêche
plus the summer dessert recipe you'll want on repeat
avoir la pêche = to be full of energy, in top form
what does the expression “avoir la pêche” mean and where does it come from?
If you tell someone “J’ai la pêche” you mean that you are full of energy and in fine/ top form! I remember the first time I heard the expression and was wondering what this magical “pêche” was that the person had somehow procured LOL!
Some think the expression originates from Chinese culture where the peach symbolizes eternal life and good health. Others think it might some from the boxing world where it means to be very strong.1
The author Jacques Mercier mentions this expression was first heard in the 1960s while the publication Le Français dans le monde concurs, suggesting the expression had been around for around 20 years in the late 1980s. Another explanation suggests this might have something to do with the English-language term “peachy” but this is not a strongly supported hypothesis.2
In any case, it’s a lovely term that, yes, is still used. Even just saying it will make you feel brighter, more energetic! Which is what we all need in the height of summer!
et maintenant, à table!
For this month’s recipe, I’ve combined a couple of favourite summer dishes - Peach Melba and Eton Mess!
what is peach melba?
It’s a dessert that was created by George Auguste Escoffier for Australian opera singer, Dame Nellie Melba3, that consists of vanilla ice cream, poached peaches and fresh raspberry sauce.
what is Eton mess?
Eton mess is another easy dessert consisting of meringues, whipped cream and berries believed to have originated at Eton College (UK). It is served at the school’s annual cricket match against the Harrow School students.4
berries, peaches, meringue, whipped cream - what’s not to love? and why no ice cream?
Ok, sure, I *could* have included ice cream in this recipe and made it even more decadent but after the first trials using just the poached peaches, raspberries and raspberry sauce, whipped cream and meringue, I didn’t think it needed more. We were also in the middle of an intense heat wave in Toronto (“feels like 47˚C”!) so the less fuss, the better. This turned out to be a beautifully light dessert that looks pretty and is most definitely “guestable” (i.e. you could serve it to your guests!) but easy enough to whip up (no pub intended) on a hot weeknight for a decadent treat!
get the recipe!
Get the printable recipe for Peach Melba Eton Mess by clicking the blue button!
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Thanks for reading! Until next time!
Mardi
xo
via linternaute.fr and Europe1
via 20minutes.fr
check out Quaint Cooking for a brief history of the dessert including some of the stories about its creation.
New goal: to say (and feel) “j’ai la pêche” on a regular basis…. 🧡
Oh I wish I had some pêche right now. It’s not been a good day. Bar a meditation and my physio exercises I have done absolutely rien!