Results tagged Caramel from David Lebovitz

I was trying to explain to my French other-half what an incubator was. In America, we don’t use the term just for babies, but we use it to describe groups that exist in places like San Francisco, where new ideas are born from creative minds which are often the result of thinking “outside the box.” There are the tech giants, like Apple, Facebook, and Google, that started that…

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When asked about my “desert island” dessert, it takes me about a nanosecond to respond, and I invariably reply that it’d be Œufs à la neige, otherwise known as “Snow Eggs.” It’s one of those classic French desserts that, even though I’m not French, I have a deep fondness – and a sense of nostalgia – for. When I order it in restaurants I am…

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One fruit that’s always in season is pineapple, and the spiky beauties really help to brighten up winter, especially when you’ve had your fill of apples and pears. I like eating fresh pineapple after a meal because not only is it refreshing, but it has a pleasant acidity that tends to make me feel good about eating it. Although not local (we wish! because that…

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Le Servan

I’m not always in agreement with those that say dining out in Paris is expensive. For example, last week I found myself with a rare moment of free time at lunch, and I pinged a neighbor, who unfortunately replied that he was out of town, like the rest of Paris in the summer. So I decided to go to Le Servan by myself, a restaurant…

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If you’d ever stepped into A l’Etoile d’Or, the candy and chocolate shop located just down the hill from the Moulin Rouge windmill, near Montmartre, it wouldn’t have taken you long to know you had entered somewhere special. It might have taken a few minutes, especially if Madame Acabo was occupied with other customers. But as soon as her attention was turned on you, you…

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When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels. In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they…

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One of the things that most excited me most about coming to Stockholm was to visit Pärlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I could…

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I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but…

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People often ask me, after taking a bite of a caramel in Paris: Why can’t they can’t get caramels that taste like that in America? Like bread – those kinds of wonderful foods are, indeed, available, but you need to know where to look. A while back I was in Los Angeles and a magazine had mentioned Little Flower Candy Company’s caramels. So I ran…

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