No Thanks?

Don’t be a turkey!
(Or a pig…)

Be sure to give thanks—no matter what you’re stuck with…

notsmiling.jpg
Have a Happy Thanksgiving everyone!

(More to come…)

Paris Restaurant Round-Up

I got a very cute message lately from a couple who had come to Paris and followed some of my restaurant suggestions. But it got to the point one evening here they were undecided where to go one night, and her husband said, “I don’t care. Let’s just go anywhere that chocolate-guy says to go!”

I was glad to be of service, but I like being known as ‘that chocolate-guy’ just as much.

But frankly, I don’t go out as much as most folks imagine. I love going to my market, talking to the vendors, and coming home with something new that I’ve never tried before, like the chervil roots I bought the other day, which involved a rather detailed, lengthy conversation with the vendor.

I mostly cooking all the fine things I find here and learn about. So when I do go out, I want it to be good…no, I want it to be great…and I find the best food in Paris is classic French cuisine; confit de canard, steak frites, and coq au vin. When you find a good version, I don’t think there’s anything more satisfying. Especially if it’s accompanied by good friends.

And, of course, a few obligatory glasses of vin rouge.

parisrestos.jpg

So here’s a round-up of places I’ve eaten lately.
There’s a few you might to want to bookmark for your next visit, as well as one or two you might want to avoid.

Continue Reading Paris Restaurant Round-Up…

Fishing For Favors

One of the fundamental differences between here (France) and there (the US) is that here, they don’t have to help you.

It’s not that there’s no customer service, but unlike the US where they’re supposed to (and expected to) be nice and helpful to customers, the onus here is on the salesperson, or the person behind the desk: They alone can decide if they want to help you. Or not.

And you’re job is to convince them to help you, any way you can. So the decision is yours.

How are you going to get them to help you?

This is baffling to many American visitors, who stare at me with wide-eyed disbelief, that there are really people out beyond their borders that don’t care if they make money or not, which is what ‘helping the customer’ is presumably all about. That the almighty dollar is worth a lot less than they think (and going down every time I look.)

I explain that this is not a capitalist country or culture, which perhaps explains why the economy here is a tad lackluster right now. But for many of us Americans, we have a really hard time understanding that other cultures are different than ours.

So here’s what you need to get with the program:

Continue Reading Fishing For Favors…

Lentilles du Puy: French Green Lentil Salad Recipe

What f I told you that there was a caviar you can buy for around 3 bucks per pound?

You might say, “David, you’re crazy!”

Well call me fou…(which wouldn’t be the first time) but lentilles du Puy, the French green lentils from the Auvergne, are not called ‘the caviar of lentils’ for nothing.

lentilsdeput.jpg

I’m sure many of your out there might lie awake at night, staring at the ceiling, thinking, “Gee, I wonder if David’s right and there really is a different between ordinary green French lentils and lentilles du Puy?”

Continue Reading Lentilles du Puy: French Green Lentil Salad Recipe…

Incroyable

First I read this…

“These broads are millionaires…reveling in their status as celebrities and stalked by griefparrazies. I have never seen people enjoying their husbands death so much.”

-Ann Coulter talking about the women who lost their husbands on 9/11.
Her books are national best-sellers.

Then I heard this…

“He’s moving all around and shaking and it’s purely an act…This is really shameless of Michael J. Fox.”

-Rush Limbaugh accusing Michael J. Fox of making up the severe effects of Parkinson’s Disease.
10 million people listen to his program daily.

Now I see this…

OJ Simpson has a new book, ‘If I Did It’.

He allegedly received a $3.5 million dollar advance, and a two-part ‘interview’ with his editor will be broadcast on Fox.

And people still keep asking me why I moved…

Continue Reading Incroyable…

Le Beaujolais Nouveau Is Here!

A lot of people will be celebrating tonight the release of Beaujolais Nouveau

beaujolaisnouveau.jpg

…and coincidentally, a lot of people will be waking up with headaches tomorrow.

Myself included.

caviste.jpg

Complimentary dégustations through Saturday at:

Aux Caves d’Aligre
3, place d’Aligre
12th
Tél: 01 43 43 34 26

Related Posts and Places in the Vicinity


Blé Sucré: The Best Madeleines in Paris

Two Delicious Dining Guides to Paris

le Verre Volé

Bazin

Le Rubis Wine Bar

Racines

O-Château

Sunday Dining in Paris

French Menu Translation

Cooking On Rue Tatin: Part 2

Since man, and woman, cannot live by chocolate alone (although wouldn’t it be nice if we could?), our group spent the rest of our time slaving away putting together sumptuous meals, and learning about wine the hard way: by tasting it.

auchoux.jpg

One of my favorite snacks of the class On Rue Tatin turned out to be these golden-brown, eggy gougères enriched with gruyère cheese and a dusting of freshly-toasted, fragrant cumin powder.

While it was a bit chilly to sit out in the garden overlooking the cathedral, enjoying our apéritifs and goûtes, we had plenty things to cook up indoors…

tatincathedral.jpg

Continue Reading Cooking On Rue Tatin: Part 2…

Baking Class On Rue Tatin: Butterscotch Pecan Cookie Cups

What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate?

You get a whole lotta chocolate!

chocolateonruetatin.jpg

If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…

Continue Reading Baking Class On Rue Tatin: Butterscotch Pecan Cookie Cups…