Here’s a list of some restaurants in Paris that are open on Sunday. Note that some are quite basic while others may fall into the slightly touristy category. Nevertheless, I still think they’re worthy of a visit. All but the most basic restaurants prefer that diners make reservations. Another Sunday dining option is to visit one of the outdoor markets and make up a picnic….
Join me and cookbook author Susan Loomis at her home On Rue Tatin, for a Three-Day Chocolate Indulgence, November 16-19, 2008. You’ll participate in daily hands-on cooking classes, as well as learn new techniques and discover the secrets of great French country cooking and baking. Aside from whipping up classic and modern French chocolate dessert and confections with me, we’ll also have a guided chocolate…
Paris chocolatier… Michel Chaudun 149, rue de l’Université (map) 01 47 53 74 40 Michel Chaudun (in Japan)
Alain Ducasse recently took over la direction of Le Jules Verne*, the high-end restaurant in the Eiffel Tower that had lost its reputation and luster as a fine dining destination during the past several years. I hadn’t ever eaten there, since its reputation had preceded it. But this week, I finally got my chance to dine there. We waited patiently for the private elevator of…
A couple of years ago, I was invited to do a demonstration at the Greenmarket in New York City. I jumped on the chance since I love any and all farmers’ markets, but as the date closed in, I got a message informing me that they didn’t have a kitchen. But they did have a single-burner hot plate. Could I make a dessert on that…
It’s nice to know I’m not the only one having wrestling with foreign languages around here. A couple of weeks ago I was buying some olives at an épicerie, and the woman, who wanted to practice her English, as she spooned olives in to a sack, reassured me; “Don’t worry. I will give you some brain with that.” Thinking maybe it was some odd French…
[UPDATE: La Maison du Chocolat may have stopped making this particular chocolate.] At a recent tasting at La Maison du Chocolat, I sampled at least eight chocolates—not to mention passion fruit ganache, chocolat chaud, plus two of their newest summer flavors: melon and star anise. It was a lot to get through, let me tell you. I normally avoid any hot chocolate that’s offered in…
Pajeon, p’ajon, pajon, pa jun, pageon, jeon…I’ve seen so many variations on the name that I just decided to go with calling mine—Korean Pancake. Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff,…
There are two rules that seem to be constant in my life. One is that I, like most bakers, crave anything with salt and vinegar. I’m sure it’s working around sugar and chocolate all the time that does it to me, but nine times out of ten, if it’s salty and if it’s sour, I want it. The second constant of my life in Paris,…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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