A favorite chocolatier of mine has finally made it to Paris, Henri Le Roux – although he’s best known for his C.B.S. caramels, which are made in Brittany, a region known for its copious use of salted butter. Whenever I’ve traveled to that part of France, I’m always delighted at their lack of restraint, and they use salty butter in everything from buckwheat galettes, to melting into large pots of salted butter caramel sauce, which they have no problem dousing on everything.
Results tagged florentine from David Lebovitz
Living in Paris, it isn’t always very interesting watching television, which I sometimes like to do during dinner. Sure there’s some great French channels, but I’m kinda lazy when I’m eating and prefer the English-language ones, which usually means CNN International. It’s not bad, but they often repeat the same story over and over and over again, tweaking it ever-so-slightly each time they report it.
(Although one story they haven’t reported on, oddly, is their reporter who got caught in Central Park with a knot—and more, in his knickers.)
So I often find myself flipping through cookbooks while I eat, glazing over the text and scanning the glossy photos. But when I came across this one, for Florentines, I stopped and bookmarked it right away.
I’m always attracted to anything nutty, crispy, salty, or caramelized, and this recipe had them all.