I am excited today to announce I am starting a newsletter published on the Substack platform, called “A Table in France.”
A Table in France will be a newsletter filled with seasonal and approachable recipes from my kitchen table in Brittany, along with cooking tips, food stories and a slice of life in the French countryside.
Why starting a Substack newsletter?
I have had my blog, Pardon your French, for 7 years now and it is a great ride! Thank you all for tagging along and showing your continuous support. I’ve always loved sharing recipes (for free!) on this blog and building a following along the way.
But truth is, this is also draining. With the ever-changing google algorithms, recipes today have to presented in a certain way that I feel isn’t showing my best work anymore. Over the years, I have seen my blog posts evolve from simple recipes to complex posts including keyword research, search engine optimization, meta descriptions (to let Google know what the post is about), promoting the recipes through social media, etc… And while focusing on the tech aspects of a website on top of it all, I sometimes (well, too often) feel I can’t focus on what brought me to this path in the first place: my love for cooking and sharing honest, reliable recipes with you all.
In 2022, after spending 12 years in Canada, I moved back to Brittany, in France’s northwestern region – my home. The place where I was born, bred and where my heart always belonged. Getting back to my roots reminded me of when I started my food writing journey, when I was so passionate about it and sharing genuine recipes and real stories, without ever worrying if the Google algorithm would like it or not. When I was so passionate to explore cooking and to share my journey, unfiltered, with anyone who wanted to join along the way.
Today, I want to feel that passion again!
I am starting this Substack because I yearn for a platform to bring you the best of what I can do – honest, authentic recipes written with genuine words. Recipes that I’ll share with you because they feel right – and not because they’ll please the google algorithm.
I also acknowledge that some of you don’t enjoy all the ads displayed on the blog (which are necessary for me to earn an income), so Substack will be a way for you to enjoy my recipes ad-free!
And above all, I want to foster a community, and have a space where we can all share cooking stories and recipes together. Substack offers readers the ability to comment, post photos, chat and become part of a community of people who share your interests – in a way that I feel is much better tailored than on a classic blog.
What about the blog?
Don’t worry, the blog will still be updated with new recipes, as I still want a space for everyone to enjoy my work for free. But if you would like to support my work, enjoy my recipes with no ads and read them written with a more candid approach, then Substack is here for you too now!
So how does it work?
- If you’re already a subscriber to my (free) newsletter and receive an email whenever I publish a new recipe on this blog, then you don’t have to do anything! You are automatically added to the free Substack subscribers list and you’ll continue to receive an email whenever I publish a new post on this blog.
- If you would like to get new and exclusive recipes straight to your email and support my work, you can upgrade for 5€/a month or 47€ for a year (annual subscribers get 2 months for free).
If you would like to support this new exciting adventure and become a paying subscriber (thank you, that’s very kind of you!), you can do that here. You will then receive exclusive editions of A Table in France newsletters straight into your inbox with recipes, stories, tips, as well as full access to all the archives and to the group chats.
My next exclusive recipe for (paid) subscribers will be published on Saturday June 22nd!
Thank you for joining me on this new journey!
-Audrey
14 comments
Congrat’s! As a Substack writer and reader, you’ve made a great decision. The Substack community is warm and generous.
Really appreciate this, Frances. It was an overwhelming feeling getting prepared for this, and I’ve dwelled on it for too long.. I’m glad I made the decision and happy you’ve come along.
Love the recipes
Merci, Tom! Appreciate the support.
What happened to the $5/mo subscription offer. Now $6??
Hello, Chas. A honest mistake was made. When signing up, the pricepoint, because I am in France, was set in Euros. So the price was always 5€, which then with conversion prices makes it a little more expensive if you’re in another country using another currency. I apologize for the confusion, but promise I did not decide to raise the price after a few hours 🙂 No increase will happen.
Sorry. I’m on a very limited income and will not be able to pay for your posts. I’ve enjoyed your blog and many of the recipes I have tried. Wishing you the best.
Absolutely no problem at all, Julia! The blog will always be available, at no cost, and will still be updated with new recipes as well. Appreciate the support regardless! 🙂
Très délicieux ! Loved it!
Very much appreciated, Nora! 🙂 The support from readers makes this journey so much more enjoyable.
Congratulations on returning to your homeland. If COVID taught me one thing, it is that life is short and we should lead the life we want.
All the best!
Couldn’t agree more, Pamela. The idea was always in place, but once we had to deal with the constraints of COVID, it really sparked the flame and we made it happen shortly thereafter. Appreciate the support! 🙂
Love your chicken with bacon and shallots…so easy ans SOOOO delicious! Thank you!! Can’t wait to try more!
Merci, Rowena! I hope you’ll find the other recipes just as delicious!