While most of you are probably scrambling around looking for ways to use up the leftovers from Thanksgiving, I am slightly jealous, since I have nothing here to use up. Unlike some American holidays, which have been modestly successful in France, Thanksgiving is still uniquely American and it’s hard to explain the appeal of a day committed to overeating mediocre food that’s often, frankly, a…

Continue reading...

No Thanks?

Don’t be a turkey! (Or a pig…) Be sure to give thanks—no matter what you’re stuck with… Have a Happy Thanksgiving everyone! (More to come…)

Continue reading...

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…

Continue reading...

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…

Continue reading...

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. I’m sure many of your out there might lie awake at…

Continue reading...

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…

Continue reading...

A lot of people will be celebrating tonight the release of Beaujolais Nouveau… …and coincidentally, a lot of people will be waking up with headaches tomorrow. Myself included. 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…

Continue reading...

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. 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…

Continue reading...

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! 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...