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DavidLebovitz.com: The Lost Posts

Whew! Iโ€™ve finally turned in my manuscript and off it goes back to my editor to check over everything I did. And so Iโ€™m turning my attention to cleaning up some of the stuff I have sitting on my computer. I have this big, massive, overloaded file staring at me on my desktop, called โ€˜Blog Entriesโ€™. Living between two cultures often presents a lot ofโ€ฆ

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The Best Hot Chocolate in Paris

People come from all over the world to sip le chocolat chaud in the busy and cozy cafรฉs in Paris. And thereโ€™s a reason for that โ€“ itโ€™s excellent! But you canโ€™t just walk into any cafรฉ and be assured of a great cup. Thankfully youโ€™ll find a number of places in Paris that take the time to pour an excellent cup of hot chocolateโ€ฆ.

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I Was Screwed

โ€œI am screwedโ€, Iโ€™m thinking. Ok, Iโ€™ve been living here for a few years now, and I should know better, but I fell for the oldest trick in the book. A week or so ago, I invited a few friends and acquaintances over for dinner. One of them, who is French, has always been a bit scornful of me, from my lack of complete fluencyโ€ฆ

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Les Papilles Restaurant & Wine Bar

Although not Michelin-starred, one of my favorite restaurants in Paris is Les Papilles. I have to admit that I rarely go there, since itโ€™s equally far from any mรฉtro station, and I donโ€™t make it over to that part of town very often. But when a friend called me about having a leisurely Saturday lunch, I jumped at the opportunity to revisit the restaurant. Aโ€ฆ

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Messing With The Michelin Man

I was trying to avoid commenting on the Michelin flap in San Francisco, where stars were recently bestowed on a precious few restaurants there. Since I no longer live in San Francisco, I canโ€™t really comment on their recommendation (except for Manresa, which I did manage to eat at, and was excellent, stars or no stars.) Iโ€™ve eaten at several two- and three-star restaurants hereโ€ฆ

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The Buzz On French Honey in brittany

When I take folks into รฉpiceries in Paris, I invariably drag them to the honey aisle. I start explaining how the French love honey, and buy it based on what varietal it isโ€ฆrather than just stopping in the supermarket and picking up a jar of that vaguely interesting looking syrup that you know is going to leave an annoying sticky ring from the bottom ofโ€ฆ

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Interview: Karen Page and Andrew Dornenburg

I always thought it would be fun to have friends who were celebrities. I mean, wouldnโ€™t it be fun to just pick up the phone, and have conversations likeโ€ฆ โ€œHey Uma, wanna head out and get a bite to eat?โ€ โ€œGee Mariah, I am just too dead-tired to stay home and watch Glitter again.โ€ โ€œBabysit again, Katie? But you know how Tom feels about leavingโ€ฆ

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Pierre Marcoliniโ€™s Chocolate-Covered Marshmallows

The hardest of all foods to photograph, Iโ€™ve learned, are chocolate-covered marshmallows. The bright, fluffy, vanilla-flecked cubes of sweet, airy marshmallow in contrast to the thin, intensely-flavored coating of bittersweet chocolate certainly presents a challenge. I futzed around a bit, trying to figure out how to show the lofty-white cubes in juxtaposition to the coating of pure, dark chocolate. Theyโ€™re such diverse colors and texturesโ€ฆ

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French Chocolate Indulgence On Rue Tatin

Iโ€™ll soon be joining my friend Susan Loomis in her spectacular kitchen in Normandy, one hour from Paris, for a series of cooking classes November 5th-8th, from her home, On Rue Tatinโ€ฆ Weโ€™ll learn cooking tips and techniques from Susan in our hands-on classes and Iโ€™ll be leading seminars focusing on all aspects of chocolate during special tastings and hands-on demonstrations: youโ€™ll learn everything fromโ€ฆ

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