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February 2


Saint of the day:
Saint Joan of Lestonnac

Patron Saint of abuse victims, people rejected by religious orders, widows

The Story of St. Joan of Lestonnac

St. Joan de Lestonnac was born in Bordeaux, France, in 1556. She married at the age of seventeen. The happy marriage produced four children, but her husband died suddenly in 1597. After her children were raised, she entered the Cistercian monastery at Toulouse. Joan was forced to leave the Cistercians when she became afflicted with poor health. She returned to Bordeaux with the idea of forming a new congregation, and several young girls joined her as novices. They ministered to victims of a plague that struck Bordeaux, and they were determined to counteract the evils of heresy promulgated by Calvinism. Thus was formed the Congregation of the Religious of Notre Dame of Bordeaux. In 1608, Joan and her companions received the religious habit from the Archbishop of Bordeaux. Joan was elected superior in 1610, and many miracles occurred at her tomb. She was canonized in 1949 by Pope Pius XII. Her feast day is February 2.

Continue reading about St. Joan de Lestonnac









The College of the order of Marie-Notre-Dame, in Bordeaux, France





1 Château de Landiras, 33720 Landiras, France




Oysters in Creamy Beurre Blanc


Beurre Blanc Sauce:

  • 1/2 cup white wine

  • 3 shallots, diced

  • 14 tablespoons (1 3/4 stick) unsalted butter, cut into 4 pieces

  • 1/4 cup heavy cream


  • 2 tablespoons olive oil

  • 2 carrots, julienned

  • 1/2 celeriac, julienned

  • 1 leek, julienned

  • 12 oysters, shucked and returned to the half-shell

  • 2 cups rock salt


  1. For the beurre blanc sauce: Heat a small saucepan over medium heat. Add the wine and shallots and cook until reduced by three-quarters, about 15 minutes. Add the butter gradually in 4 parts, whisking constantly until combined. Add the cream, stir and set aside in a warm place.

  2. For the vegetables: Preheat the oven to 350 degrees F.

  3. Heat a saucepan over medium heat. Add the oil, followed by the carrots. Stir and add the celeriac. Stir again and add the leek. Saute the vegetables until softened, about 4 minutes. Add the reserved beurre blanc sauce, mix and set aside.

  4. Place the oysters in a baking tray and bake for 5 minutes. Meanwhile, make a bed of rock salt on a serving platter. Transfer the oysters to the bed of salt.

  5. Spoon the vegetables and beurre blanc sauce on top of the oysters and serve. 

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