There was a demonstration last weekend in Paris, which isn't unusual (!) and a reader asked me about how safe it was. When I Googled it, the top 2 sites showed something that looked like a full-on riot accompanied by a headline that made it seem like the city was under siege. One of the two sites is spending a huge amount of money to have a presence in France. If you want to read news about France, including news about the upcoming Presidential election, it's best to get it from a trusted news source.
I don't know. I've seen some pretty egregious examples of salade Niçoise in France, which included canned corn, and rice. Maybe it's time to give it "protected" status, to prevent future infractions?
I'm so out of the loop. I thought porridge was something different than oatmeal, which it doesn't seem to be. Who knew it could be so complicated? (I'm a brown sugar and butter, or maple syrup kinda guy, with a few flecks of sea salt. #simplicity)
Starting this week, the Salon International de l'Agriculture 2017 in Paris. It's HUGE!
Sorry, but ne'er the two shall meet...
I kind of agree. (And not necessarily because it's in English...) But what does "Made for Sharing" mean? Maybe they could have come up with a slogan in French that used words that were similar, or the same, as in English, to make it more globally recognizable. Just my 2¢...
Just saw this new book from pastry chef Christophe Adam of L' Eclair de Génie in Paris which promises to make his intricate éclairs easy - looking forward to checking it out!
This is a great episode on one of my favorite bakers (and a friend) and it captures how obsessive she is about quality, and getting things right. I remember the bread in Los Angeles before La Brea bakery, which was usually bagged up in plastic. All of that changed because of her.
I love(d) the thimble! Because you could put your pinky finger in it, and when you pulled it out at an angle, it made a sharp snapping noise...
French humor :)
If you're interested in food photography (accompanied by amazing food), this upcoming workshop with Kate Hill and Tim Clinch might be of interest. I took Tim's food photography class in Spain, which was excellent, and there is nothing more photogenic than Kate's kitchen, as well as the local butchers and fabulous outdoor markets in Gascony. A great chance to experience France through the lens of Tim, and the Gascon foods from Kate's kitchen.
"After produce, seafood is the second-most-wasted food; about half of it ends up in the trash."
Looks more like dessert, than coffee...
Ice skate on the roof of Montparnasse Tower this winter!
Wow. A letter from Julia Child to a publisher, encouraging them to promote Paula Wolfert's book: Couscous and Other Good Food from Morocco, which was instrumental for introducing Moroccan cooking to America.
A friend of mine (bravely) tried the hot chocolate with oysters (I'd heard about it, too, but passed...), and the other two I'm wary of as well...
I love going to shops like this. I always buy stuff in jars, like chili and shrimp paste, palm sugars, etc - that I'm not sure what to do with. But I get them anyways. (And I have a drawful to prove it!) via Andy Ricker
Yup. That persimmon was really ripe...
These are The Big Kahuna of chocolate chip cookies, loaded with an overload of chocolate and chocolate chips. Meltingly soft in the center with crisp edges (like your favorite brownie) these cookies have it all. I've been eating more than my share of them, although I finally gave a few to friends as well. But they were hard to let go. Get the recipe on my site=>
I didn't know there was still a sleeper car from Paris to Nice.
Worlds largest bottle of Chartreuse? At Le Bon Georges
Hmmm, maybe I should sell my still-unopened multi cooker, and try one of these?
Macron for the win (at least in English...) - !
I'm a little embarrassed because we were tasting this made-in-Hawaii chocolate and I couldn't name the islands when Romain asked. (Maybe it's time to visit them all, for "educational" purposes?)
My publisher launched this new food website today. Looks great!
Making a super delicious dish with chef @linacaschetto in Paris @pasdeloupparis in 20mns on Facebook LIVE (on my Facebook page)...come watch [Spoiler: There may be cocktails, too]
Today at approximately 5:30pm Paris time (11:30am EDT, 8:30am PDT) I'll be doing a Facebook LIVE video with one of my favorite chefs in Paris, making up something in her kitchen. Check it out on my Facebook page!
The most ordered dish, delivered, in Paris? The bo bun.
Yay for Cognac, and Sidecars...http://www.davidlebovitz.com/the-sidecar-cocktail/
French train stations in 70 cities to become distribution points for La Ruche qui dit Oui, featuring local produce and other foodstuffs.
Yes, you read that right: BEER Tart. Made with brown sugar and beer, it's a regional specialty in France. I had one at a fancy three-star restaurant in Paris which was delicious, but this version hews closer to the original. It's a simple, home-style tart...simple to make, too! (Although because I'm crazy, I had to test it a few different ways to find out the one that I liked best.) I just posted the recipe on my blog here =>
Visit me at http://www.davidlebovitz.com
Page of David Lebovitz, pastry chef and cookbook author, who lives in Paris and writes about food, culture and travel. On this page are links to stories and recipes of interest.