THAT'S AMOUR!

A chance meeting in the South of France led to a love story built on good food, simple joy, and the recipes the couple now shares with their family...and you!

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Some love stories begin with a spark. The one between Anina Belle and her now husband, French chef S ébastien Giannini, began with a shared meal. She was an American/Canadian exchange student in Nice, France, when she fell for a young chef from Toulon who had been cooking in Michelin-starred kitchens since he was 14. Their romance unfolded at farmers' markets, on sun-drenched afternoons, and over the simple, exquisite meals that define life in the South of France. For eight years they lived in Nice and Antibes, France, before careers in luxury hospitality took them to Montreal, Canada, and then to Washington, DC, where they now raise their daughter and son. Despite demanding jobs and the usual chaos of family life, Anina Belle looks for ways to bring the "joie de vivre" of their early years to their daily routine. In 2018 she started Le Chef's Wife, a blog documenting family recipes and traditions she hoped to pass on, and learned that she loved learning to cook the French way as much as her husband loved teaching her. Today, their happiest days off are spent choosing a recipe, opening a bottle of wine, and cooking together as a family—aprons, cast-iron pots, and all.

LE TIP

Oven temperatures can vary drastically. If this is the first time you are making these baguettes, keep a very close eye on them, especially after 18 minutes or so. You want the crust to be a deep, rich golden brown but not get too dark. If the top darkens too fast, bring the rack down a bit and take the baguettes out a few minutes earlier. Resist the temptation to bring the heat down too much, though-the heat is what creates the delicious crust!

Quick French Baguettes