Last weekend I wanted to see Dreamgirls. Unfortunately, though, Dreamgirls had come-and-gone through Paris already. Movies do that around here; if you hesitate, they’re gone by the time you’re ready to see them. Kinda like waiting in line in Paris; if you’re not ready when it’s your turn, there’s someone ready to hop in front and take your place. However it was playing in a…
The water is Paris is rife with calcium. Which perhaps means there’s a low rate of osteoporosis in women around here. But it also means for the rest of us, we have to deal with this: Oh, the humiliation…But why, I ask? Why me? Because je suis Parisian (and it’s not just me), so I dump sel in my dishwasher and dutifully pop in one…
The previous post got me thinking… What’s the weirdest, most unusual thing you’ve ever eaten? Leave it in the comments! (And this has nothing to do with this topic, but this is the most unusually-focused, in-depth food blog I’ve ever seen. Who knew?)
Sometimes when I’m dining with others, the conversation has a way of drifting towards organ meats. Which we Americans, in general, tend to avoid. I guess it makes us an easy target and since I don’t like them much either, you may as well paint a bulls-eye on my forehead… “You Americans!” I hear, “You are afraid to eat anything.” But by now, I’ve gotten…
One of the most confusing things for visitors to Paris is figuring out the tip system. Unlike the United States where tips are expected (and considered part of the wages paid), in France by law, service compris is always included in the price, wherever you eat or drink. Waiters are paid a living wage, similar to what someone who works in a store or bakery is paid….
I don’t like to stir things up too much around here. Last time I did that, I got my ass kicked in the comments. Truth be told, I’m a people-person and try to see the good in everything and everybody no matter what. Heck, I’m even listening to Up With People! as I’m typing right now… I don’t like to trash people or companies in…
I was excited to finally visit the famed kitchen of La Maison du Chocolat, just outside of Paris. Robert Linxe, who was born in the Basque region founded La Maison du Chocolat. He was one the major proponents of using ganache in his chocolates; that slightly-airy amalgamation of chocolate and cream. Then he went on to develop a flavor palette of ganache-based chocolates…and the rest…
Because I’m out of my mind, once I get something stuck in my craw, I’m not okay until I get it all figured out once and for all. I guess that’s why I’m a baker. Because I’m insane. When I got my new espresso maker, I became obsessed with that too, and I needed to figure out how to pull the best espresso out of…
Just a note that there’s just one space left on my upcoming Paris Chocolate Exploration Tour with chocolate-expert, author Mort Rosenblum. Included in this week-long adventure is a demonstration at the exclusive laboratoire of chocolatier Jacques Genin, a private chocolate tasting at La Maison du Chocolat, a shopping tour of one of the best outdoor markets in Paris, and in-depth visits to the most spectacular…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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