The name of one French dessert that people find confusing is crรจme caramel.ย Caramel-topped custards like this are called flan in Spanish, which confounds people who come to France and see a slice of flan in a bakery, that looks like (and is) a tart baked with a flour-stiffened custard, rather than the wobbly, caramel-topped custard that some of us are used to. To confuse peopleโฆ
Pierre Jancou is one of my favoriteย cooks in Paris. He does the seemingly simple task of taking raw elementsย โ such as a pan of root vegetablesย โ and making them taste better than you thought that vegetables could taste. I first came across his cooking when he was the chef/owner ofย Racines. Iโd ordered a simple pasta Bolognese, which isnโt something Iย would usually order unless I wasโฆ
My desert island food is corned beef. Hot, piled up on a sandwich, between two pieces of rye bread withย spicy brown mustard smeared liberally inside, corned beef is the one food that I could find myself being happily enjoying if trapped on a desert island. (With unlimitedย ice-cold pitchers of tropical cocktails, of course.) I also want cole slaw and half-sour pickles, too. Although if truthโฆ
ย ย Not longย after Iโd arrived in Paris, I met Jacques Genin. At the time, he was working out of a small workshop deep in the 15th arrondissement. Inside, he and his team of five or so worked in a very tight space: A large table where they worked sat in the center of the room, taking up probably 90% of the space, enrobing machinesโฆ
I was never afraid of keys untilย I moved to Paris. People have all sorts of phobias, many that seem curious to others who donโt share them, such as auroraphobia, a fear of Northern lights and euphobia, which is a fear of good news. Papyrophobia is a fear of paper, andย macrophobia is a fear of long waits. But Iโve never heard of a fear of keys,โฆ
It always amuses me to see recipe for things like French Chocolate Pancakes, French Crullers or a โFrenchโ Watermelon Cooler. I guess adding the word โFrenchโ makes things seem more appealingโฆunless theyโre using French chocolate or French watermelon, then they have the right to call it that, and Iโll allow it. But I remember the look on his face when I was trying to explainโฆ
I once told a crowd that I was preparing a dessert for, that I donโt like sweet things. I didnโt realize it would get such a big laugh โ so I guess I should have worked on the delivery of that line a little bit beforehand. But I had to explain that I like things on the tangy and tart side, which is what happensโฆ
Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics donโt get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bลuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and whileโฆ
Itโs hard to pick a favorite cafรฉ in Paris. Contrary to what people think, few people that live in Paris will cross the city to stop into a casual place for a drink, or something to eat. Most go to a local spot where the servers know you, where youโll get a friendly greeting because the staff recognizes you as a regular. Itโs is aโฆ
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...
