Results tagged champagne from David Lebovitz

One of the things that France is known for, and does very well, is luxury. Or, as it’s shortened to, in French — le luxe. It’s a world that I don’t often dip into. In fact, I’m usually on the other end of the stick. When I worked in the restaurant business, I was always the one in the back of the kitchen, stirring and…

Continue reading...

Ciel de Paris

Most people already know that a good view doesn’t necessarily go hand-in-hand with a remarkable culinary experience. But I’d gone to Ciel de Paris many years ago and found the food pas mal. And to top it off, it was reasonably priced, which is so often not the case in places that tend to attract out-of-towners. But what’s truly the draw here, aside from the…

Continue reading...

I was perched on the fence, whether to say yes to staying home to work, and no to Champagne. And, well, I guess I don’t need to tell you that I simply could not fight the battle of the bubbly. And so I headed out for a quick day and night in Reims, where Champagne is made. Fortunately the city of Reims is just a…

Continue reading...

It’s rare I find a restaurant where I wouldn’t change a thing. I don’t consider myself picky or a tough customer (others might say otherwise); it’s just my idea of a perfect restaurant is a nice welcome, servers that are nearby when I need them – and I don’t need to be besties with them – and good, uncomplicated food made with well-sourced ingredients. I…

Continue reading...

Mont d’Or

“Goopy” isn’t a word used too often when writing about food. Am not sure why, but perhaps because there aren’t a lot of things that are goopy, that you actually want to eat. Mont d’Or has been called the holy grail of French raw milk cheeses. It’s goopy for sure, and if that bothers you, well, that’s something you’re going to have to work on…

Continue reading...

Whew! It’s been quite a year. There were some ups and a few downs. Looking back as the year draws to a close, I’m not sure they balanced out this time around. I had my share of moments when I just had to stop, take a deep breath, and do a little reassemble and reassess. One highlight might include the day at the mobile phone…

Continue reading...

When I was at Macheret Fromage in Vevey, Switzerland, I noticed stacks of perfectly piped meringues, piled up to ceiling. I wondered why a cheese shop would have so many meringues? It wasn’t until I headed way up in the alps, to the Maison de l’Etivaz, where a Swiss traveling companion said – “Ooooh, La Gruyère double cream is very good. But very, very dangerous.”

Continue reading...

Because they recently asked, since my last trip out of Charles de Gaulle airport, I decided that I would try to imagine the perfect airport in Paris. I sometimes take a bit of ribbing because being a good American, I can’t go too far without having le snack handy. And with airlines requiring earlier check-ins and cutting down on food service, a number of airports…

Continue reading...

Spritz

Cocktail culture has sort of landed in Paris. I like cocktails but for some reason it just doesn’t seem right to drink them here. Perhaps it’s cultural since France is more known for as a country for wine and beer drinking rather than downing Screwdrivers, Cosmopolitans, and straight-up Martinis. A few cocktail places have opened where I’m told they serve decent drinks, and Mojitos have…

Continue reading...