First things first –– you just came out with your second book, À Table: Recipes for Cooking and Eating the French Way! Tell us all about it!

I did indeed! À Table is, at its core, a love note to cooking and eating the French way, through my eyes, voice — and extensive research — as an expat. From the start, I focused on creating a book that is fun, sexy, queer, and provides insight into the modern French table, as well as how to bring its recipes and ambiance into your own home, wherever your home may be. It was an incredible project to work on and I had an amazing, all-woman team supporting me to make it happen: the book’s photographer Joann Pai, editor Sarah Billingsley, designer Lizzie Vaughan, and publicist Blake MacKay.

When did your love of cooking and entertaining first begin?

I’ve been drawn to any book that includes a food element since I was little. At one point in elementary school, we made a group cookbook and I distinctly remember wanting to have control over all the parts, so the interest in creating something food-book-related came on early. As for my love of having people over, that began in earnest when I moved to New York from Wisconsin in 2008. I lived for the entirety of my time there in tiny apartments and entertained in the spaces I had — basically rooftops and living/bedroom room floors. I love the entire process of inviting people into your space, taking coats, lighting candles, making sure their drinks stay full, feeding them, fostering connections. I still do. It’s the way I show love.

You live in LA and France! What’s it like dividing your time between two countries?

Well, although many of my LA friends hate hearing this, technically I live full time in France. When I moved in 2015, I spent years dividing my time between the US and Paris which while it sounds like a fantasy and can be wonderful in some ways it’s hard in others. I felt a bit unmoored during that stretch, so this shift is a welcome one. France is home, but I am back and forth a bit. I keep just enough glassware and jumpsuits in LA to make it work.

What were some of the biggest roadblocks in starting your career?

It was a circuitous path to get to this point in my career where I’m writing full time, and I’m sure most writers will tell you that the struggle continues. I have always been interested in the intersection of food and writing. I studied Journalism and English in college then moved to New York in 2008 to get a degree in French Pastry Arts from the International Culinary Center (née: French Culinary Institute). The goal had always been to combine the two, writing and food, but for a while there I had pretty much set aside writing to work primarily as a Food Stylist. The move to Paris in 2015 was for a lot of reasons but the biggest was my clear intention to focus on writing. It was a big leap of faith, a lot of work, and I questioned it often but ultimately it led to Apéritif: Cocktail Hour the French Way, published in 2018, and now, À Table.

What have you been eating lately?

I just got back to Paris from LA so I’ve been eating a lot of what I missed while I was gone: really good butter, cheese, radishes, cornichons, and chocolate from À La Mère de Famille or anything Denise Acabo at l’Etoile d’Or recommends. Pretty much once a week I’ll make Le Grand Aïoli (p96 in À Table), a combination of seasonal vegetables, aïoli, and, in my take, a tin of sardines. It’s also the start of French strawberry season so I’ve been going a little wild on those lately, preferably with a bowl of crème crue (a naturally fermented, unpasteurized cream that is similar to crème fraîche) nearby.

Give us some pro-tips on setting the tone and table for your guests!

I wrote an essay for À Table called Dom In The Kitchen, Sub In The Dining Room: A Philosophy For Pleasure In Hosting (p26): it perfectly encapsulates the way I host. Before guests arrive, I set up the night—the food you’re eating, the space you’re in, the atmosphere you enter, the people you’ll interact with (if there’s anyone else at all)—all in order to open the door and please you. I think my best, broad strokes advice on throwing a dinner is don’t be afraid to take control (within reason)—aim to please.

One way to do this is to choose plates, serving ware, serving utensils, glassware, linens, etc. before anyone arrives. Because I thrive on organization, I usually tuck little notes on platters so I know where food will land and I don’t have to keep running around looking for “one last thing.” This little foresight helps me keep focus on my guests the moment they walk in the door and actually try to enjoy them and my night too

Favorite spots to dine in LA?!

What keeps your hustle going every day? What motivates you?

One of the biggest, hardest gifts I was given this past year was being confronted with my mortality. I’ve been that person always working, often stressing, constantly looking ahead to the next thing. Getting sick with Long Covid forced me to rejigger my priorities and not take my health for granted. Now I keep my hustle and motivation by setting boundaries, resting, listening to my body, and a reminder that my work isn’t my worth. I am, however, still the person who can’t miss a deadline.

What’s the best advice you’ve ever received, either professionally or personally?

Be kind.

What are 5 things you can’t live without right now?

1. POETRY — I always have a few books of poetry on my bedside table, right now it’s Hala Alyan’s Four Cities, Bright Dead Things by Ada Limón, and Eye Level by Jenny Xie.
2. ILANA KOHN — I’ve loved and worn Ilana Kohn jumpsuits for years but her newest season’s line Mapes Dress in Vanilla is my summer fits in one piece. It’s also the first dress I’ve worn in years, so that’s really saying something.
3. TINNED FISH — I feel very lucky to have a partner who not only indulges my love for tinned fish but also carries her own tinned fish torch. Our powers combined, the pantry is well-stocked. Some favorites right now include Conservas Gueyumar (Spain), Fish Wife (USA) Nuri (Portugal), and La Belle-Iloise (France). For online sourcing, The Tinned Fish Market (based out of the UK) has a great selection, and the team behind it is incredibly kind and knowledgeable.
4. GOOD COFFEE — In the US, I love Maru, Sey, and Four Letter Word. In France,
   Café Lomi, Deep, and L’Arbre à Café.
5. DEMI COMMUNITY CLUB APÉRO – I started CLUB APÉRO with Demi Community this past February and it’s grown into such a wonderful, connected, kind, global community of drink and snack and apéritif-lovers. I love sharing what I’m drinking and getting inspired by the group.

What’s next for Rebekah Peppler!?

I’m back in Paris and writing, stay tuned!