| all photography by serafina logiacco |
Our friend Danielle Michaan of @cocoetsel has a way of making everyday gatherings feel quietly extraordinary. Through her beautiful work at Coco et Sel, she celebrates seasonal ingredients, thoughtful tables, and the simple joy of bringing people together. Her recipes are inspired by the garden and the rhythms of the seasons, proving that the most memorable meals are often the ones that feel effortless and deeply personal.
We asked Danielle to share her philosophy on cooking, entertaining, and creating a home where people naturally linger around the table. She also curated a collection of her favorite pieces from our French Kitchen collection—timeless tools and vintage treasures that make everyday cooking and gathering feel a little more beautiful.
We hope she inspires you to slow down, invite people in, and savor the simple rituals that turn a meal into a memory.
Danielle's French Kitchen Edit
What’s your first memory of falling in love with cooking?
One of my fondest memories in the kitchen is making grape leaves with my great-grandmother. My family comes from Egypt, and hers were filled with beef and rice and baked in a tomato sauce sweetened with pomegranate molasses. She made them for the holidays, and when I was old enough, I'd roll them alongside her.
How would you describe your cooking and entertaining style in a few words?
My cooking is simple and seasonal - the farmers market is my happy place, and where I find so much of my inspiration. I go a few times a week and keep the garden full of herbs and greens. Most nights that's a pasta tossed with burst cherry tomatoes and basil, a rice bowl piled with crunchy vegetables and avocado, or a coconut curry full of whatever's freshest. I'm forever working on a new recipe, so there's always something sweet on the counter.
What are the kitchen items you reach for over and over again?
My digital scale and Vitamix get used every single day, along with my Le Creuset and Made In pans. But the things I love most are the ones with a story - vanilla beans I buy in bulk in Paris, knives I carried home from Japan made of cherry blossom wood, tins of matcha, a flaky salt, a beautiful olive oil, and a really good dark chocolate always within reach.
Are there any vintage pieces or heirlooms you can't imagine cooking without?
Most of my vintage pieces are for serving rather than cooking, collected slowly over the years. The ones I treasure most were my grandmother's - scalloped silver, a floral tea set, and crystal wine glasses I bring out for special occasions.
What does a perfect evening of entertaining look like for you?
A potluck is my favorite way to gather - everyone bringing a dish, the table outside set with fresh linens and flowers, plates passed around and shared. The kids run barefoot through the grass, nibbling as they go. The night always ends with dessert - a stone fruit galette, a big pavlova piled with berries.
If there's one lesson you've learned about cooking, collecting, or slowing down in the kitchen, what is it?
When I first started cooking, I followed recipes word for word, studying my cookbooks and never straying far from the page. If I was missing an ingredient, I wouldn't make the dish at all. Over the years I've grown so much more sure of myself, using what I have on hand and trusting myself to make it my own. I've come to believe cooking shouldn't feel complicated or out of reach - for me, it's one of the truest forms of love.
We always like to end our interviews with a recommendation. What have you been loving lately?
I just got back from Paris, a city I've loved since I was little. Our mornings began with a pain au chocolat from Boulangerie Utopie or Blé Sucré. The standout meal was Bistrot des Tournelles, a cozy Marais bistro with lace curtains and candlelight, and the most wonderful steak au poivre and profiteroles. And I finally made it to the Saint-Ouen flea market this trip, where I found the loveliest Limoges cake stands and dessert plates.
Other musings on food & recipes >