I was recently given the gift of a jar of extraordinary foie gras with summer truffles… The foie gras was mi-cuit, meaning it was just partially cooked (to between 175°F and 200°F, or 80°C to 90°C), which is considered the best way to preserve foie gras, so only the finest quality livers are used. Once sealed in jars, the foie gras needs to be eaten…
Announcing the first (and only)… Prune Blogging Thursday October 27th This week Meg and I went to the Salon Fermiers here in Paris. Similar to a trade show, the exhibition hall was filled with food producers selling everything from chestnut honey, fleur de sel, foie gras, artisan goat cheeses, and wines from various regions close to Paris. But what we loved most was the prunes….
Next month, beginning in late November though December, I’m embarking on a cross-country tour of the US teaching my Holiday Chocolate Class from coast-to-coast. Come join me as I demonstrate my favorite chocolate holiday desserts…everything from savory appetizers to delectable chocolate candies and chocolate cakes…rich, French-inspired treats. You can view the class description and menus at Sur La Table’s Culinary Program pages. And be sure…
Oprah gave us all the okay to return to Hermès. She said it was all a misunderstanding and because one particular Parisian salesperson who was “rude and rigid” I, for one, am so relieved that it’s once again okay to shop at Hermès. If that one experience has been her only encounter with a rude salesperson in Paris…that’s a subject that deserves an entire episode!…
One of my responses to the frequently-asked question, “Why do you live in Paris?” Je presente Le caramel au Beurre Salé…dark, bittersweet chocolate surrounding a pocket of sweet-salty oozing caramel, flecked with grains of fleur de sel de Guérande. They are amazing… Richart 258, Boulevard Saint-Germain Tel: 01 45 55 66 00
Some of your are sharper than I thought and were very, very close. And thanks to Aude, I’ve added a new French word to my vocabulary: Nounours, or, Teddy Bear (ours means ‘bear’.) Brian thought they were the French version of Mallomars™and he shares my passion for the little dome-like marshmallow mounds resting on a disk of graham crackers finished with an über-thin dark chocolate…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
