Blog - Page 149 of 238

Askinosie White Chocolate There’s nothing odder to me than people who say, “I don’t like white chocolate…because it’s not chocolate!” Which is like saying, “I don’t like white wine…because it’s not Champagne!” In each case, both are similar, but entirely different creatures and to compare them is kinda silly. I used the scoff at the losers who liked milk chocolate, until I started appreciating it…

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  On May 19, I’ll be doing a talk and booksigning The Sweet Life in Paris at the WHSmith store here in Paris. If you are in the area, or can make it by Tuesday, come join me! (Update: Thanks to everyone who attended. It was a stellar turnout and it was so fun to meet so many of you. If you’re interested, there are…

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Not everyone thinks of citrus fruits as “winter fruits.” But that’s when oranges, grapefruits, tangerines, tangy lemons, and enticing limes are often at their peak. And that’s a good thing because there’s nothing that brightens up any season – but especially winter – better than a classic French lemon tart. Any bakery in Paris will have a Tarte au citron on offer. Some are on…

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I hadn’t planned on buying rhubarb yesterday morning, but I was at the stand of my favorite producteur and there it was, and there I was, so our collective fate was sealed. As I waited for him to wrap my stalks tightly in brown paper, my mind raced to think what I would do with them. By the time I handed over a couple of…

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I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a friend who taught cooking classes in Paris. We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart dough…

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Aside from the massive safe in the Banque de France, probably the toughest place to get in to in France is the Ecole de Grand Chocolat Valrhona in the little town of Tain l’Hermitage. Admission to the professional cooking program I attended is by invitation only, and several times of the year, pastry chefs and chocolatiers from all over the world come to Valrhona to…

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A woman who writes highly-regarded bread books recently contacted me. She was coming to Paris, and wanted to ask me some questions about various bakeries and their baguettes, specifically, which I liked. I wrote her back and told her that when you live in Paris, you buy your bread from the local boulangerie (there are four within a block of my apartment) rather spending thirty…

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I have two strategies for finding good restaurants, which I use often—especially when traveling. I’ve never, ever been steered wrong using them, and I’m happy to share them with you. One method I employ is to walk into a fish market and ask them where to eat. Fishmongers always know where to find food that’s impeccably fresh and those strapping young men never fail to…

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Here is information about Paris transit passes. (Please note that fares change, so check the RATP website directly for latest information and fares.) Tickets and passes are available in métro and bus stations, as well as RER and train stations, and kiosks at Orly and Charles de Gaulle Airport. You’ll also find a link at the end for a listing of other places in Paris…

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