There’s been a lot of discussion about what is the best salt in the world. There are lots of opinions, tastings, and scientific studies floating around. But I’m here to tell you, my absolute favorite salt is Fleur de sel de Guérande. I think there’s no finer salt available anywhere. When I was invited to visit the salt marshes and learn to rake the highly-prized,…
One of the best, and best value meals, in Paris are crêpes. Fortunately, they’re everywhere, in restaurants, cafés, and even on the streets. If you’re looking for street crêpes, you’ll find many clustered in the area around the Montparnasse train station. (The area around rue de Montparnasse and Boulevard Edgar Quinet are where most of the crêperies are.) Since the trains departing and arriving from that…
[Note: This recipe was first published on this site in 2005, when few people had heard of this pastry. I’ve reworked it substantially to make individual pastries (shown above), and that recipe is in my book, L’appart.] Is there anything more fabulous than something created through the wonder and miracle of caramelization? Are there no means and ends that one won’t go to, to experience…
Of all the regions in France, one of the most peculiar is Brittany. The cuisine is hearty, earthy, and dynamic – like the terrain. The coastline is a virtual lunar landscape of jutting rock formations, with pristine beaches (with somewhat frosty water) tucked in between them. Consequently, upper Brittany is somewhat remote and not a popular tourist destination. Most of my days begin at an…
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