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« Très Parisien February 3, 2007
In this section, you'll find answers to some of my most commonly-asked questions, including...
If you have specific inquiries that aren't addressed or answered below, or just want to say hi...feel free to drop me a line!
Q: Why did you move to Paris? A: Because I wasn't breathing in enough second-hand smoke in America.
A: No.
A: It's an unfortunate stereotype and there are rude people everywhere. In my experience, people here are been very welcoming and tolerant of me, bumbling their beautiful language and adapting to the customs. I've seen perhaps more tourists be rude to Parisians than the opposite. Way more.
A: Probably about as long as you plan to live where you live now.
A: Actually, I fall within the range of what is considered 'normal' for my height and age. I walk a lot, as well as engage in regular exercise. I have a black belt in karate and a second-degree black belt in aikido, and I currently practice yoga 3-4 times per week. I eat a high-carbohydrate diet, which includes lots of bread, and a moderate amount of meat and fat (mostly in the form of cheese and dark chocolate). I very rarely eat junk or pre-prepared foods nor do I drink calorie-laden coffee drinks topped with whipped cream in 24-ounce portions.
A: The professor. Or maybe Little Buddy if I've had a few drinks.
Q: I'm coming to Paris! Can you give me restaurant or hotel suggestions? A: You'll find many of my personal suggestions already here on the site for hotels, restaurants, and my favorites shops. Search in the Paris Travel Tips as well as My Paris for restaurants and places to eat. You can also use the search engine on my Home page for specific suggestions as well as the Categories for shops, bakeries, chocolate shops, and markets. If you're interested in renting a short-term apartment (for a few days or a week), this site boasts a comprehensive listing of the agencies with links which rent Paris apartments in all price ranges. Here's a few links with safety tips: In general, Paris is pretty safe. No need to be paranoid; just cautious.
A: Unfortunately I don't have time to assist individuals with their travel plans, but I do recommend a few specialists: Secrets of Paris, Paris Trip Tips, and Take My Mother Please for personalized vacation planning.
A: Geez, I barely have time to see my friends, so I'm generally unable to greet new folks. Although I can be bribed with a fancy dinner: minimum one-Michelin star. If you'd like to meet, or visit my favorite market or chocolate shops with me, you might want to sign up for one of my Paris Tours. You'll get so much of me, by the end, you'll be begging for mercy!
A: You can find a complete list of them in English here.
A: Due to various projects I no longer offer day-long chocolate or outdoor market tours in Paris. If you're looking for a market or culinary tour, you may wish to visit my friends at Context Travel. I do offer week-long tours once or twice a year and you can read more about them here: Chocolate Tours.
A: Fresh meats, fruits and vegetables are prohibited for sure. Often you can bring back raw-milk cheeses as long as they're in quantities obviously for personal consumption and not resale. Many cheese shops in Paris will pack them sous vide, cryo-vac'd, for transport, which I highly recommend doing. (There is often a small surcharge for that.) Foods packed in cans are normally fine and some things in jars are, but occasionally meat products in glass, like foie gras, can be iffy. Personally, I've not had problems with chocolates, filled or solid bars. Rules change frequently, and without notice, but here's the latest information that I know of for bringing foods home from abroad. There's also an excellent article in USA Today, which has more tips and helpful links.
A: I don't have much experience with travel insurance but experts say it's a good idea to have it. Be sure to check those with limitations for pre-existing conditions and the like. World Nomads was recommended to me by friends and has an informative website, but I haven't used them. Here's a good article with information, and Travel Insurance Review is full of useful information as well. If you're American (or English-speaker) the American Hospital in Paris offers treatment for emergencies and other ailments, and is familiar with American-style health insurance plans. You'll need to pay at the time of treatment, then apply for reimbursement from your plan back home. Should you have the need for medical care while in France, SOS Médecins will come right to where you are—24/7, for a reasonable fee.
A: Yes, I do. There is also another supper club in Paris, Hidden Kitchen, which does private dinners as well.
A: You can find suggestions on the site here.
A: You can find my list of cooking schools & classes, as well as wine-tastings here.
A: I only attended one, but there's a pretty good discussion on eGullet from folks who've attended the others.
A: Since I haven't had the need to hire a private chef here, so I can't vouch personally for their services. But two people you may wish to inquire with are Braden Perkins (of Hidden Kitchen, above) and Edward Keller.
A: I'm not much of a techie so it's best to contact your provider at home. To avoid roaming charges, you can rent a phone from Context Travel during your stay. You can also buy a 'sans abonnement' (no subscription) phone, where you purchase the phone then add minutes by buying the numbers which you punch into the phone at Tabacs and phone stores. In general, the phone will run you less than 99€ and you can use it forever. (Although you lose your phone number if you don't use it after a certain amount of time, often 6 months, but you can get another number on your next trip.) The three major phone companies which provide mobile service are Orange Mobicarte (France Telecom), Entrée Libre at SFR, and Nomad at Bouygues. Virgin Mobile is making inroads into France as well with similar service. There are mobile phone shops all over Paris, such as Phone House, as well as in the major department and electronics stores such as Darty and FNAC. Here's more advice about which kind of cell phone coverage might be best for you. More Tips For Paris Travel
Q: How long did you work at Chez Panisse? A: I started in 1983 and worked there until 1998, but I took a few years away to be the pastry chef at Bruce Cost's Monsoon restaurant and to consult. I was there for a total of 13 years.
A: Alice employed me for many years and as a cook, I could not ask for a better place to do that than Chez Panisse. Alice made sure the ingredients we used were the best available, and unlike many other well-known chef's today, she isn't interested in endorsing products or capitalizing on her name, except to promote sustainable agriculture and her various causes through the Chez Panisse Foundation. It's difficult running a restaurant and café with over a hundred employees, and I give Alice immense great credit for being able to keep up the restaurant's high standards and for putting her philosophy on the plate day-after-day. You can read more I wrote about Alice here.
Q: I want to move to Paris. Can you give me any advice? A: The process is complicated and time-consuming, much more so than you can possibly imagine. The first step is to visit the web site for the French Consulate which is nearest to you. Follow the instructions, but be prepared for things not to go quite as you might expect. It's a long process, but basically, the first step is applying in the United States if you're an American. You can find some information here (in French). Once that's approved, when you come to France, you have to re-apply using the same paperwork. Photocopy everything at least five times and always carry along everything you might need for all your appointments; photos, bank statements, lease, electricity and phone bills, proof of health insurance and finances, birth certificate, etc...all translated. I never hand over everything at once, but instead hand over each document as requested since they will invariably ask you for something you don't have. (And never, ever throw anything away, no matter how trivial you think it is. Someone is certain to ask you for it later.) You'll need to make an appointment at the Préfecture de Police after your arrival in Paris, which can take months, and will certainly be an eye-opening experience. Plan on things not going quite as anticipated, and remember there's a reason the French have so much red wine at their disposal. Once you get your Carte de Sejour you'll need to re-apply each year; the rules and qualifications changing each time depending on who's behind the counter when you show up. There are no exact answers and the process changes frequently. If I had more definite answers, I'd probably have a bit more hair instead of having pulled it all out. Recommended Reading: For moving your goods overseas, Schumacher Cargo comes highly-recommended by Why Travel To France.
A: There are lots of private agencies that will assist in your search, although I have no experience with them. To search for a long-term apartment in Paris yourself, you may wish to start at the following sites:
A: First off, high-end restaurants are tough places to work and if you do a stage (internship) in one, you're likely to be doing menial work no matter how skilled you are. Don't expect to be standing on the line with Alain Ducasse dishing up dinner. A knowledge of French is very helpful as is the ability to stand on your feet for 12-14 hours. Some places have become so popular they're now charging people for the 'experience' of training in their kitchen. I can't offer any assistance but you can find lots of advice here, on eGullet.
Q: I want to be a pastry chef. Should I go to culinary school? A: Read my post Should You Go To Cooking School?
A: I attended two cooking schools in Europe after I'd worked in restaurants for many years. One was Ecole Lenôtre near Paris, and the other was Callebaut Academy to study chocolate in Belgium. Both programs are intended for professionals and I highly-recommend them. For home cooks, you'll find a list of cooking classes in Paris here and a discussion of professional programs in Paris here.
Q: I'm looking for a certain product that you mentioned on the site in America. How can I find out where to get it? A: When I mention a product, I try to put a link to where it can be obtained it in the states, since that's where a majority of my readers are, I presume. But you can also use Google to locate it, or Amazon, or ebay to find availability as well, which are the same search methods that I use. I list several companies that distribute European chocolate in America on my chocolate Links page.
A: In general, I only try products that are related to what I do, which share a similar philosophy to mine. (If you take a moment to read through various blog entries, you'll get some idea of that.) I love trying new things, especially from small companies with artisianal products, and I love trying new chocolates, but I never commit to writing about them. I appreciate your not insisting that I do. My philosophy, in general, is to only recommend products that I like and use personally. I don't often write negative reviews since I think most people are trying their best and it's hard to criticize them. (Although there are exceptions.) I'm not paid to recommend anything by anyone, so things I write about on the site and blog are products I know from my personal experience. Please note that I live in Paris, which is in France, which should be evident, but evidently isn't to some public relations firms out there. (Also, I don't respond to mass-mailings. If you'd like to get my attention, I do have a name, which is pretty easy to find by looking at the top of my web site.) I strongly urge marketers to read Elise Bauer's article, Do's and Don'ts of Marketing to Bloggers which gives guidance on how to pitch products to food bloggers.
A: Most of the ads are for my books, which I hope readers will buy (and use!); that's how I make a living. There are also Amazon ads for products, as well as GoogleAds, and Blogherads. All are clearly marked and I try to keep them as unobtrusive as possible. The modest amount of revenue from them pay for site hosting and storage fees, web design, and updates to the site. I also have an Amazon Store, filled with products that I use and recommend. Similarly, revenues from that are used for site upgrades and to offset costs.
Q: How come I can't leave a comment? A: Because of spam, I turn off the comment feature for older posts. Sorry.
A: I subscribe to the comment policy espoused here. And reserve the right to delete or edit comments. Please remember this isn't a democracy—it's my dictatorship!
A: Check out my post: My Food Photography Gear.
A: Because the blog is protected by a copyright, you shouldn't use anything from the blog without my permission. Same with images from my Flickr page. In general, I've often let others use an image provided they're not for commercial, profitable purposes, along with appropriate credit and a link. Please ask first. If I do give permission to use an image for a profit-making venture (magazine, newspaper, etc), I normally expect some kind of compensation and/or credit, although there are exceptions. In any event—please ask before using any pictures, images, or text from my blog or Flickr page.
A: I write for a living, and when I do an assignment or a book, for which I get paid, I have the luxury of taking the time to proof and re-check my copy before it's submitted for publication. The blog is intended to be light-hearted and a place for me to share my stories about life in Paris. Since I do this for fun, I can't give it the same attention that I do for my paid work. In addition, I use Movable Type, which means I have to code much of my words in HTML. Lighten up...it's a blog! If you're interested in error-free text, buy one of my books.
A: As you can see, there's lots of links already there. It started out mostly being friends, but it's blossomed into a long list of food blogs that I want to share as well. So if you're not on the links page, it doesn't mean I don't like you, nor does it mean I don't like your blog. There's plenty of blogs I read and enjoy, but I'm unable to add them all to the links.
A: A blog of any sort is a personal diary so what works for me may not work for you. A few things you may wish to concentrate on are: design of the site, good content, and expressing your voice. You can some helpful tips at these links:
A: Sure...click here to read my tips.
A: It's preferable to leave a comment rather than send me an email, since often the subject is of interest to others and I do respond to comments. If you'd like to email me for another reason, my address is in the left-hand sidebar.
A: For some reason, emails don't always reach me, and emails I send out don't always reach their destinations. I think this might have something to do with my using a foreign server and you may have a firewall is the only explanation I can think of. It's very frustrating. If you've contacted me and haven't heard back in a week or so, you may wish to try again.
A: While I wish that everyone agreed with me all the time, unfortunately that doesn't always happen. These are just my opinions and ramblings and I welcome constructively-written, friendly counter-opinions in the comments area. I will delete any personal attacks or insane remarks...unless they're pretty funny. Remember, I'm just a cookie baker and what I say isn't worth getting anyone's knickers in a knot.
A: Not unless you're Toni Collette or Justin Timberlake.
Q: What blogging platform do you use? A: I use Movable Type, which is more challenging than other platforms, but more versatile and can handle the heavy traffic the site frequently generates.
A: It's grown in blackdirt.
 Comments best. FAQ. ever. (esp. the professor/Little Buddy comment) ;) Posted by Clare Dedlock at February 3, 2007 9:43 AM Fabulous FAQ. You forgot to mention the crucial importance of having, at any given moment, at least thirty wallet-sized mug shots on yourself....to be stuck on anything from a video store membership application (which, coincidentally requires an attestation de logement) to a Carte proving your age (whatever it may be) to the SNCF. ;) I spent a year in Tours, and it was awesome, but OMG is the administration in France brutal. I thought linguistic duality here in Canada made it bad.....but the French have truly taken this and made it into an art form. Even laundry - read here. Great post. :) Posted by mrbunsrocks at February 3, 2007 11:26 AM WHAT? It's not a popularity contest? WHAT? WHY AM I DOING THIS THEN? Jeez. Posted by matt at February 4, 2007 9:15 AM Toni Colette rocks. Jury is still out on Justin though ;-) Great post! Posted by Jeanne at February 5, 2007 9:05 AM Note to Americans--before you get too disheartened by what sound like the inordinate difficulties attending the application process for a carte de sejour, bear in mind that there is essentially no equivalent at all in this country. So if the Parisian version of David wanted to live in New York or San Francisco and write a blog for his compatriots he would be unlikely to be able to do so (legally). Here, long term residence usually requires a 'sponsor' in the form of a family member or employer. So it may be tough in France but at least it's possible. Posted by Steve at February 5, 2007 10:48 AM David... I read your blog daily and love the tidbits of advice, reflection on food and obsession with pastries. I am studying to be a pastry chef here in Paris and it's wonderful to have a professional's insight on the off-hand things in French/Pastry life :) Thanks! Posted by Katie at February 6, 2007 7:30 PM Sounds like a great life! Posted by catherine at February 9, 2007 9:50 PM Dear Mr. David Lebovitz, just subscribed to your website and can't wait to receive our copy of "Room For Dessert" from Amazon.com! I'd like to first say that you're an incredible inspiration for setting the example on how to achieve the goals in life that you enjoy. You're an intense visionary and splendid artist. To start my inquiry, I am currently in the military, 34 yrs old, and approaching retirement very soon. My wife and I, after years of saving, are ready to start our own all-dessert restaurant here in North Carolina, USA. We are just beginning this quest and are studying everything from the business aspect, delectable specialty desserts, marketing and even considering the culinary artist that we'll need to hire (more like make partner) to help us get started. We're novice, no doubt, but we are determined and we love artistic desserts. With your success, helpful blogs and seeing all the questions you've responded to with your subscribers on this website, I (Tom) hope that my inquiry doesn't bore you out of your mind! One of the areas that we are most weak (and this could make you wonder why we're going into the business) is the equipment needed to make wonderful, colorful, not-every-day, tasteful specialty desserts! Ultimately, my question is this: As a culinary desserts artist, what essential and optional equipment would "you" have in your restaurant kitchen? What would absolutely make you comfortable? I wont drag you down by asking many specific details, because I'm very resourceful. Just your help with the kitchen machinery, the meat of the operation, would point me in the right direction. When we hire our Chef, of course we'll set-up for his success and desires, but my wife and I want to do as much research as possible before we get to the point of meeting our "one-day" Chef and partner. Thank you very much for any assistance, direction, and/or reply. Please take care and we both with you much continued success. And again, thank you so much for sharing your talent and desserts. -Tom & Candice Peters, N.C., USA Posted by Tom & Candice at February 11, 2007 6:00 PM Where should I look for non-pasteurized heavy cream? Posted by Tarah Taylor at February 1, 2008 3:48 PM Tarah: It's almost impossible to find non-pasteurized cream. But you can often find cream that's ultra-pasteurized. Since I don't know where you live, I suggest checking in natural-foods stores and well-stocked supermarkets in your region. If you don't find it in stock, ask. If stores get enough requests for items, they'll realize there's interest in them and hopefully begin to stock them. Tom & Candace: I'ma big fan of my KitchenAid 5 quart mixer and Cuisinart ICE-50 Ice Cream Freezer, which I use far more often than originally intended. : ) For more tips and recommended items: Posted by David at February 18, 2008 4:48 AM
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