One of the fundamental differences between here (France) and there (the US) is that here, they don’t have to help you. It’s not that there’s no customer service, but unlike the US where they’re supposed to (and expected to) be nice and helpful to customers, the onus here is on the salesperson, or the person behind the desk: They alone can decide if they want…
What f I told you that there was a caviar you can buy for around 3 bucks per pound? You might say, “David, you’re crazy!” Well call me fou (which wouldn’t be the first time…) but lentilles du Puy, the French green lentils from the Auvergne, are not called ‘the caviar of lentils’ for nothing. I’m sure many of your out there might lie awake at…
First I read this… “These broads are millionaires…reveling in their status as celebrities and stalked by griefparrazies. I have never seen people enjoying their husbands death so much.” -Ann Coulter talking about the women who lost their husbands on 9/11. Her books are national best-sellers. Then I heard this… “He’s moving all around and shaking and it’s purely an act…This is really shameless of Michael…
A lot of people will be celebrating tonight the release of Beaujolais Nouveau… …and coincidentally, a lot of people will be waking up with headaches tomorrow. Myself included. Complimentary dégustations through Saturday at: Aux Caves d’Aligre 3, place d’Aligre 12th Tél: 01 43 43 34 26 Related Posts and Places in the Vicinity Blé Sucré: The Best Madeleines in Paris Two Delicious Dining Guides to…
Since man, and woman, cannot live by chocolate alone (although wouldn’t it be nice if we could?), our group spent the rest of our time slaving away putting together sumptuous meals, and learning about wine the hard way: by tasting it. One of my favorite snacks of the class On Rue Tatin turned out to be these golden-brown, eggy gougères enriched with gruyère cheese and…
What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate? You get a whole lotta chocolate! If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…
Since I posted about putting your name on my mailing list, I was miffed that so many of you weren’t receiving it (and it really is worth receiving) after all the hard work that goes into it. So I’ve scrapped the previous mailing list provider and switched to a super-duper, ultra-responsive, hi-tech, rock ‘n roll version that has amazing capabilities to do whatever I want,…
When I started traveling around Europe with a backpack several decades ago, the only thing one needed to make sure you had to have were traveler’s checks. They were easy to buy and widely accepted, no matter where one went. But times have changed and the advent of ATM machines, where you can access money directly from your bank account back home, has changed everything….
Since I’m on an Italian fling here, I thought this would be the perfect opportunity to interview Nick Malgieri, whose fabulous recipe for Chewy Oatmeal Raisin Cookies I recently featured on the site. Nick is one of the most knowledgeable bakers in the world, frequently hobnobbing with such luminaries as Pierre Hermé and Dorie Greenspan, swapping recipes and baking techniques. I can’t tell you how…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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