From France, at the end of March

March has always been one of my favorite months here in France. It’s one of the only stretches of the year — along with September — where there are no school holidays or long weekends. I’ve come to appreciate that rhythm, especially in a place where breaks and holidays are such a regular part of life.

The days fall into place more easily. Meals, movement, and small daily habits settle naturally, simply because nothing interrupts them. There’s a quiet ease to the month.

At the same time, the season is shifting, but gently. Some days feel like early spring, others still carry the cold of winter. I like that in-between — a slower transition, without everything changing at once.

My own rhythm hasn’t changed much. Mornings start quietly, followed by a walk before work, the same familiar paths and faces. This time of year, I also tend to do a bit of spring cleaning — nothing dramatic, just small things done regularly. It never really accumulates if you keep up with it.

My daughter said something to me recently, in a completely different context, that stayed with me. She was talking about makeup and skincare — how she’s stopped buying anything new because she’s tired of being told what she needs, and would rather just use what she already has. It was such a simple observation, but it felt clear.

It made me think about how often we’re told we need more — more products, more variety, more options — when in reality, most things work better when they’re simpler.

I’ve been noticing that same instinct elsewhere too — in the kitchen, in the way meals are prepared, and in the routines that repeat day after day. Nothing complicated, nothing to prove. Just what works.

This month, I wrote about why French children aren’t picky eaters — something I’ve been observing closely inside school kitchens over time. Meals are structured, repeated, and taken seriously. There’s very little negotiation — just exposure over time, and the expectation that food is something to be experienced, not customized.

I also wrote about what French women eat in a day — based on friends and local acquaintances I’ve come to see as representative of everyday life here. The meals are regular, simple, and largely unremarkable. There’s no performance around food, just a rhythm that fits into the day.

One small moment from this month

Early signs of spring.

Here’s what I shared this month

✨ Why French Kids Aren’t Picky Eaters
A closer look at how structure and repetition shape the way children eat.
👉 Read it here

✨ What French Women Eat in a Day
Five women share an ordinary day of meals — simple, steady, and without performance.
👉 Read it here

With Easter just around the corner, chocolate shops are beginning to fill their windows. Here, children usually receive one carefully chosen piece — an egg, a hen, or a bell — often from a local chocolatier, and sometimes filled with smaller chocolates inside. It’s simple, but thoughtful.

The days are getting longer now, even if the mornings still feel a bit like winter. It’s a gentle start to the season — not quite there yet, and that’s part of what makes it feel so good.

Thank you for being here. Wishing you a gentle start to April.

À très bientôt,
Rebeca