Results tagged Hidden Kitchen from David Lebovitz

Paris-Lausanne Tour, September 19-25th

candied oranges in chocolate meringues

Due to demand for my Paris and Lausanne Gastronomy Tour, we’re offering a second trip this fall. We’ll begin the week in Paris, exploring chocolate shops, tasting wine, and dining at my favorite tables in Paris. Then we’ll take the high-speed TGV train to Lausanne, Switzerland, to this lovely small city perched above Lake Geneva.

With the historic Lausanne Palace and Spa as our home base, we’ll sample everything from molten cheese fondue to ribbons of air-dried beef..as well as sip lovely regional white wines, which are produced in such small quantities that they rarely make it out of the area. (The exception are the bottles in my suitcase.)

What else will we do?

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Caramelized White Chocolate Cakes

white chocolate cakes

Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while.

Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth, and because of the innovative yet familiar cooking, their supper club Hidden Kitchen (which they ran before opening Verjus) was deservedly booked months in advance.

Laura of Hidden Kitchen whisk

One night I was having dinner there, and Laura leaned over and said, “I’ve been making a cake with the caramelized white chocolate recipe that’s on your site. It’s pretty amazing.”

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Paris Gastronomy Tour

Doing a culinary tour in Paris is always fun, because not only do I get to meet some new people and make new friends (important…since the old ones keep deserting me), but I get to revisit my favorite places in Paris. And this week, we made a detour in Lyon as well. So there was a lot more to see, and eat…

bernachon chocolates

Lyon is a wonderful city. Kind of a miniature version of Paris, but younger, more spacious, and more relaxed. The people are plus cool, and in less of a rush—perhaps because they are so busy digesting all that rich food down there.

thermometer dial chocolategrinder

I’ve written about Bernachon before, and this trip, we had an especially warm greeting in their adjacent café, starting with puffy brioche and warmed pitchers of hot chocolate, made with the famed bean-to-bar chocolate that’s fabricated just a few doors away.

brioche copper pots

It’s no secret that I love Bernachon chocolate.

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Hidden Kitchen, Chien Lunatique, Spring & Frenchie

smoked trout

Three of the hottest, most sought-after tables in Paris are lorded over by les américains. A few are part of the “underground” dining scene, which seems to be a global phenomenon, another is a one-man show (for now), and the forth is a cozy little resto located in a back alley where a French chef, who trained mostly in America, is combining the best of both cultures.

Hidden Kitchen

When two young cooks moved to Paris from Seattle, they began hosting dinner parties in their apartment, which was stark and nowhere near as sumptuous as their current digs. I can’t tell you where it is, but once you reserve, you’ll be in the know soon enough.

Hidden Kitchen is now in a more luxe location and the open kitchen overlooks the dining table where a multi-course dinner is served, and ten courses isn’t unusual. The chefs head to the market beforehand to scope out what’s fresh, so you won’t know what’s on the all-inclusive menu until you arrive.

But the courses are small, impeccably fresh, and inventive. So you won’t leave feeling overstuffed. And multiple wines are poured to compliment the food. They’re booked months in advance, naturally, but you can also follow them on Twitter, where they post last-minute cancellations, if you want to be in-the-know.

UPDATE: As of October 2011, Hidden Kitchen is no longer operating. The owners have opened Verjus wine bar and restaurant in Paris, and you can visit them there.

Chien Lunatique

One of my most frequently asked questions is: “Hey David, do you know those two guys from Chez Panisse who….” and I cut them off right about there and finish the sentence for them, since I know what’s coming.

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Paris Favorites: Eating, Drinking and Shopping

A number of folks consult the site for information about Paris, but it’s always best to get some second opinions. So I asked a few friends and in-the-know colleagues about their favorite places around the city, and I’m happy to share them with you.

paris

Included are links, when available, for complete addresses and additional contact information. Hours change and places close in Paris without notice so it’s best to call first before visiting. For restaurants and wine bars where food is served, reservations are strongly advised.

If there any Paris favorites that you’d like to share, please feel free to do so in the comments. I’d love to hear about them.

lucques olives


Favorite Outdoor Market

“Paris markets are one of my favorite subjects. I can go to the same market every day of the year and still always find something new. I regularly visit the boulevard Raspail market, a “regular” market Tuesday and Friday, organic (and expensive!) on Sunday. The fish merchants there are incredible on all days, and I adore the poultry people at the Tuesday and Friday market. I love testing one fish market or cheese stand against the other, grading them on each purchase. For 20 years I lived near the rue Poncelet market and still have a soft spot there, especially for Alléosse cheese and coffee beans from Brûlerie des Ternes.”

“When I have time, I also love the President Wilson market on Wednesday and Saturday, where of course one finds the famed produce from Joël Thiebault but also wonderful fish, fresh crêpes, and Lebanese specialties. The market is near my dentist’s office so I always schedule a Wednesday morning appointment.”

Patricia Wells, of Patricia Wells.com
(Author: Bistro Cooking and The Paris Cookbook)

Favorite Steak Tartare

“As an American in France, getting into the French staple of steak tartare means getting past it’s resemblance to an uncooked hamburger patty. At Les Fines Gueules (2, rue la Vrillière, 1st) near place des Victoires they have cap-and-gowned the French standard by hand chopping Limousin beef (the best in France) and tossing the raw meat with white truffle oil, parmesan and sun dried tomatoes. Certainly not a traditional preparation, but an unbelievably delicious part of this American’s weekly diet.”

Braden, of Hidden Kitchen

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