I’m sure I’ve caused more than my share of near automobile accidents when I see a signpost by the edge of a road pointing towards a brocante or Depot Vente. After slamming on the brakes, I do a San Francisco-style U-turn, backing up to head into the parking lot. (The week I moved to San Francisco, my roommates, who were natives, told me; “Whenever you…
One of the main differences between American and French food magazines, and recipes in general, is the level of detail provided in the instructions. For example, if you were to publish a recipe in America that called for a cuillère à café (coffee-spoon) of baking powder, folks would go apoplectic. “How much is a coffee spoon?” Then there was the infamous question a copyeditor queried…
I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe. “Everything’s is sweeter,” he replied right away. I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad…
I’m not much for trendy restaurants. And I don’t really care for chefs that are trying to show-off, especially when they don’t have les bourses to pull it off. I recall a particularly alarming meal…and the bill, at the end of it…at a very, very expensive restaurant where I was presented with half of a caramelized shallot which arrived in front of me with a…
I have two bits of good news that are going to make you very, very happy. Okay, they make me happy. You, on the other hand, might not give a rat’s derrière. One is that the bakery that makes the sesame baguette is going to stay open for an indeterminate amount of time. That means that I won’t be cut off from my Crack Baguette….
If you want to live in France, you need to get used to people speaking their mind. Years ago when I was young and supple, I’d eat whatever I could get my hands on. And working in a restaurant, well, let’s just say that’s not the best food to eat on a long-term basis. But I know all-too well about that because I was one…
This always happens. You go away, then come back, and something hits you like a ton of bricks. This morning, after being away for a little more than a week, Romain looked at me, and said, “Daveed…je veux te dire quelque chose…” And before he could finish la phrase, I knew exactly what he was going to say, and I finished the sentence for him….
Just announced—an all-new tour this fall! For one delicious week we’ll be feasting and tasting the best of France. From extraordinary chocolate shops, to magnificent fromageries and bustling bouchons, this one-week adventure will be unforgettable! The itinerary is different than my Paris Chocolate Tours, so those of you who’ve traveled with me before, if you’re interested in coming along, we’d love to have you. For…
Three of the hottest, most sought-after tables in Paris are lorded over by les américains. A few are part of the “underground” dining scene, which seems to be a global phenomenon, another is a one-man show (for now), and the forth is a cozy little resto located in a back alley where a French chef, who trained mostly in America, is combining the best of…
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