Wednesday, January 3, 2007
Catherine Masson and her husband, Claude Beauclair, like to entertain. But while Beauclair is an actor, Masson, a Wellesley resident, entertains guests with her cooking.
Growing up in France, Masson learned from her mother how to find the best quality ingredients for simple meals, she told the Globe. And that skill has never left her.
"I always have an idea of what I'll make for dinner," she says. "But if I arrive at the meat counter and the lamb is not looking the way I want it, I will change my menu." She then winds her way back to the produce area to pick vegetables to pair with the "center of the meal."
Masson, who teaches French and French drama at Wellesley College, said that she likes using local foods to make meals. For example, lobster.
"I'm not doing lobster in France, but here it's such a beautiful product," she says.
Two of Masson's French-influenced recipes can be found on boston.com.
-- Adam Sell