Results tagged honey from David Lebovitz

10 Insanely Delicious Things You Shouldn’t Miss in Paris

Pain aux ceriales
How about a pain aux céréales?

Here’s my list of Ten Great Things To Eat in Paris – things that I think you shouldn’t miss!

Continue Reading 10 Insanely Delicious Things You Shouldn’t Miss in Paris…

The Buzz On French Honey

When I take folks into épiceries in Paris, I invariably drag them to the honey aisle. I start explaining how the French love honey, and buy it based on what varietal it is…rather than just stopping in the supermarket and picking up a jar of that vaguely interesting looking syrup that you know is going to leave an annoying sticky ring from the bottom of the jar in your kitchen cabinet that you’re going to have to get a damp sponge and clean up, and then when you start cleaning that up you’re going to notice that maybe you haven’t cleaned your cabinets in a while, and since you have the sponge already in your hand, you start emptying out the cabinet, pulling everything out jars and bottles of everything, etc…etc…(then there goes your morning).

Still, I hope to engage them, get them as excited as I am for honey. But mostly they respond with a somewhat glazed-over look, similar to the look that perhaps I had when I tried to read the road signs to the Miellerie de la Côte des Légendes, in Brittany.

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But I love honey and it’s become my habit to enjoy a slick spoonful on my morning toast, which I saturated with beurre au sel de mer, or butter with crunchy grains of sea salt, that I buy from the big, golden mound at my cheese shop. So now my job is to convince at least a few of you to give honey another look.

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I’ve fallen so much in love with honey, that I’ve become a bit of a collector and when I travel, I try to scope out unusual flavors of honey, like Marshall’s Pumpkin Blossom honey, collected from hives in the San Francisco Bay Area. When I go to Italy, I bring back jars of tiglio, made from linden flowers. But my absolute favorite honey in the world is collected at the Miellerie de la Côte des Légendes, on the north coast of Brittany.

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Last summer I met Martine Prigent, who sells her honey at various outdoor markets in the region and has quite a following. At least at my breakfast table, she does. When we visited for the first time, my friend was raving about her honey, and we made a beeline for her stand. I tasted a few of them, asked a lot of questions in between contented lick-smacking, and bought as many jars as I could schlep (and afford). But they’re definitely worth their higher price and when I went back this year, I bought a whole lot more. Enough to get me through to next summer.

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Curiously, she offered me a sample of something I’d never had before: honey made from bees which buzzed around the wild thyme flowers in the nearby dunes of Keremma, an ocean-front site under national protection. This particular honey has an unusual graham cracker-y, buttery-nutty quality and one little taste was so scrumptious that she had to close the container to prevent me from double-dipping. But boy, was that good, and I’d never had any honey with such a deep, complex, curious flavor, and a few jars went into my shopping basket tout de suite.

Having a particular affinity for very dark, flavorful honey, I gravitate towards flavors like sarrasin (buckwheat) and châtaigner (chestnut).

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Can you can see the difference between the two? The honey in the back is the ordinaire buckwheat honey, and the one in the front is the superb honey from Martine. Quelle difference! I also like very much châtaigner honey which is so bitter than many people can’t eat it plain. I couldn’t the first time I sampled it. But drizzle chestnut honey over buttered-toast, or plain yogurt, or vanilla ice cream, and it’s instantly palatable. I also like bourdain honey too, which is called ‘black alder’ in English.

In France, honey is not just eaten for flavor but each variety of honey is reputed to have specific health-giving properties for what ails you. For example, bruyère (heather) honey is said to be good for your urinary tract (no, I’m not obsessed…), lavender honey is taken for respiratory ailments, and chestnut honey is taken to improve circulation. Sapin, fir-tree honey, is said to be good for your throat, and aubépine is a relaxant.

And what can you do with honey? Try puddling a bit of it on a creamy, pungent wedge of Roquefort as a sweet counterpoint, or atop a round of fresh goat cheese with some dried fruit or pomegranate seeds. I spoon honey over fruit that destined for the oven. When baked, the honey forms a lovely, syrupy glaze for the warm, delicate fruit. Swirl honey over hot oatmeal and add a bit to a glaze for roast pork. I also like to poach dried apricots in a honey syrup, adding a splash of sweet dessert wine, such as Sauternes or late-harvest Riesling. I serve the honey-rich apricots with my favorite Almond Cake.

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So if you happen to find yourself in Brittany near the north coast…and can read a Breton road sign while your French-speaking partner tries to make sense of you frantically try to give directions and mangle incomprehensible Breton words with lots of z‘s and pl‘s, like Trégarantec and Plounénour-Trez, it’s certainly worth a visit to Martine and her husband, Pascal.

They offer weekly tours of their miellerie, just 200 meters from the ocean, which are quite popular (call for availability in off-season). Inhaling the odor of the fresh, breezy, salty air, you can watch them demonstrate collecting honey; scraping the thick beeswax from the hives then separating the delicious syrup from the chunky wax. There’s an amazing boutique with floor-to-ceiling shelves stocked with all kinds of honeys and locally-baked spice bread, known as pain d’épice, dark brown and fragrant with various spices and a good dose of honey.

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So instead of buying bland honey at the supermarket, why not start trying some of the locally-produced honeys collected in your area? And believe it or not, I recently discovered that there’s even honey collected right here in Paris.




Miellerie de la Côte des Légendes
Prat Bian
Plouescat
Tél/Fax: 02 98 69 88 93
(Offers weekly tours on Fridays, and will ship internationally)

Their honey is available at the outdoor markets in Lesneven, Saint-Pol, Saint-Renan, and in season at Roscoff, Plouguerneau, and Plouescat.

You can find a limited selection of honey from the Miellerie de la Côte des Légendes in Paris at:
La Campanella
36, bis rue de Dunkerque
Tél: 01 45 96 08 92

(Update: This honey has become quite pricey in this shop. It’s very good honey, but be aware of a recent price spike.)

Locally-collected honey in Paris:
Union Nationale de l’Apiculture Francaise
26, rue des Tournelles
Tél: 01 48 87 47 15

In the San Francisco Bay Area, visit Marshall’s Honey, which is sold at the Ferry Plaza Farmer’s Market, and is collected from bees buzzing around unusual places in the region.

To learn more about honey, two of my friends have written books on the sticky stuff: Covered In Honey by Mani Niall, and Honey: From Flower to Table by Stephanie Rosenbaum, aka the Pie Queen.

Roquefort Honey Ice Cream Recipe

roquefort

Roquefort cheese is produced in the southwestern region of France and is designated as AOC, the first product ever to do so in 1925, and is a designation meant to denote quality and provenance from a certain region made in a certain manner. Cheese experts (and me) agree that Roquefort is one of the top, all-time-greatest cheeses in the world. And I was excited to explore using it in this delicious ice cream.

Roquefort is a raw-milk cheese, aged between 3 to 9 months in caves. It gets its unique flavor and mold as a result of some very old rye bread; jumbo-sized loaves are baked, then left to sit for two months, during which time they become encrusted with mold. The mold is scraped, then introduced into the caves, where the cheese becomes encrusted by the greenish powder, then inoculated with the spores (called penicillium roqueforti) by resting the wheels of cheese on spikes. That’s why often you see ‘lines’ of mold in Roquefort, as in many other bleu cheeses. But unlike other bleu cheeses, Roquefort has a very special, sweet and tangy flavor that lingers and excites.

Roquefort goes very well with winter foods, such as pears, dates, oranges, toasted nuts like walnuts and pecans, sweet Sauternes, or with bitter seasonal greens like frisée, radicchio, or escarole. A simple winter salad can be made with chunks of Roquefort, slices of ripe Comice pears, leaves of Belgian endive, and a drizzle of good walnut oil. But sometimes Roquefort’s best enjoyed just smeared on a piece of hearty levain bread…and that’s lunch.

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When you buy Roquefort, it should be moist and creamy without any red mold and the cut surface should glisten with milky freshness. It usually comes with a piece of foil around its exterior, and whether or not to eat the rind underneath is entirely up to you (don’t eat the foil…especially if you have lots of dental fillings.) If the rind looks dark and funky, skip it. It’s probably going to be too pungent and dank-tasting. But most of the time it’s fine to eat and as delicious as the rest of the wedge.

In France, there’s a few brands of Roquefort to choose from. But I don’t think I’ve ever had a Roquefort that was not wonderful, so it’s hard to go wrong when buying from a reputable cheese vendor. You can also use a nice bleu or gorgonzola cheese in its place.

Here’s a recipe of mine that will surprise you: Roquefort and Honey Ice Cream.

Try roasting some pear slices in the oven with some strong-flavored honey and spices and maybe a strip of lemon peel. Serve warm, with a scoop of this ice cream melting alongside. I also like this with a spoonful of dark honey on top, with a sweet dessert wine, like Barzac or Sauternes, to accompany it.

Roquefort and Honey Ice Cream

One quart (1l)

Adapted from The Perfect Scoop (Ten Speed Press)

  • 6 tablespoons (120 gr) honey
  • 4 ounces (110 gr) Roquefort
  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) whole milk
  • 4 large egg yolks
  • a few turns freshly-ground black pepper

1. In a small saucepan warm the honey, then set aside.

2. Crumble the Roquefort into a large bowl. Set a mesh strainer over the top.

3. In a medium saucepan, warm the milk.

4. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly.

5. Scrape the warmed egg yolks back into the saucepan.

6. Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.

7. Pour the custard through the strainer and stir it into the cheese. Stir until most of the cheese is melted (some small bits are fine, and rather nice in the finished ice cream.) Stir in the cream and the honey, and add a few turns of black pepper.

8. Chill custard thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Related Posts and Recipes

Mint Chip Ice Cream

Making Ice Cream Without a Machine

The Easiest Chocolate Ice Cream Recipe…Ever

Buying an Ice Cream Maker

Honey, Made in Paris

Salted Caramel Ice Cream Recipe

The Perfect Scoop: Now in Softcover!

Ice Cream Making FAQs

Recipes for Using Leftover Egg Whites

Roquefort Société

Roquefort (Wikipedia)



Patrick Roger Chocolates

chocolate bees

I am often asked the difficult-to-answer question, “Who is the best chocolatier in Paris?”

There are very few parts of Paris where you can’t find something delicious made of chocolate. Luckily from my apartment, I’m just a few blocks from Dalloyau, Gerard Mulot, Lenôtre, and Joséphine Vannier near the Place des Vosges, a small chocolate shop whose window delights the tourists, but belies the more serious chocolates inside.

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Surrounded by all this chocolate, how does one name a favorite?

I was thrilled when Patrick Roger decided to open a boutique in Paris. (His workshop is in Sceaux, in the suburbs of Paris). Instead of setting up in a super-chic arrondissement, his shop is close to the bustling Boulevard St. Michel. Each time I pass by, there’s always people pressed hard against the tinted glass (which is to protect the chocolates from the sun), peering in to catch a glimpse of Roger’s stunning bonbons and whimsical chocolate and marzipan confections.

Patrick Roger Chocolates

When it comes to chocolate, my philosophy is ‘Simple is Best’.
The finest chocolate bonbons allow the flavor of the chocolate to come through without interference from the other flavors and ingredients. The zippy notes of fresh lime juice enlivens a cushion of ganache, a hit of Sichuan pepper, smoky Earl Grey tea, and meltingly tender rum raisin-filled nuggets: all are examples of the masterful balance of flavors that compliment dark chocolate, not compete with it.

patrick roger chocolate Patrick Roger Chocolates

Little flakes of oatmeal embedded in a smooth ganache. Mounds of crispy slivered almonds enrobed in dark chocolate. Oozing caramel with the curious and welcoming addition of with pear juices enclosed within a vividly-colored, glossy half-dome. These are some of Monsieur Roger’s creations that continue to seduce me. They satisfy like classic chocolates do, but with curious new flavors that thankfully aren’t meant to shock, but to simply taste good.

Rochers, square cubes of chocolate, flecked with little crackly-bits then dipped in chocolate couverture are my second favorite chocolates here at the moment. My first love are perfect squares of nougatine, a caramelized melange of crispy nuts and burnt sugar, ground together to a paste, formed into cubes and neatly enclosed in chocolat amer.

Patrick roger

Most of the time I stop by, many of the customers either wandered in off the Boulevard St. Germain, lured by the simple, yet dramatic chocolate displays in the window and seem to walk around the shop in a daze, not sure of where to begin or what to taste.

The other customers I find there are food-savvy Parisians, who’ve stopped in to pick up a little sack of noisettes, wild hazelnuts dipped in crisp caramel and dipped in dark chocolate, a few pure chocolate tablettes, or a selection of chocolate bonbons in the easily recognizable green-blue box, which has become a frequent addition to my chocolate checklist here in Paris.


Check out my video: A Visit to Patrick Roger.


Dalloyau
Locations across Paris

Joséphine Vannier
4, rue du Pas de la Mule
Tel: 01 44 54 03 09

Lenôtre
Locations across Paris

Patrick Roger
108, Boulevard St. Germain
Tel: 01 43 29 38 42

And you can read about my experiences ultimately working at Patrick Roger’s shop in my book, The Sweet Life in Paris.

Brittany’s Butter Bonanza

Of all the regions in France, one of the most peculiar is Brittany. The cuisine is hearty, earthy, and dynamic…like the terrain…

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The coastline is a virtual lunar landscape of jutting rock formations, with pristine beaches tucked in between. Consequently, upper Brittany is somewhat remote and not a popular tourist destination. Most of my days began at a almost-deserted beach with a dip in a frigid, clear water, and finished at a lively crêperie, picking through a mound of moules frites, steaming-hot mussels simmered with white wine and local shallots, served with a overly-generous pile of frites that I thought I’d never be able to finish. (But of course, I always did…mustn’t be rude.)

Ah, summer vacation in Brittany. There’s not much to do here except swim in the chilly water, and eat seafood, red onions (more about them in a later post), and…the delicious salted butter.

Unlike the rest of France, the Bretons don’t eat much cheese…in fact, there’s no local cheeses that I can think of that are produced there and I didn’t see one fromagerie in ten days. But they make up for it by offering up lots of butter, which they’re justifiably famous for. When you compliment a local pastry shop or restaurant on their cuisine, they will invariably respond proudly, “C’est la buerre de Bretagne!

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There’s also not so much wine wine consumed either, since the locals drink plenty of sparkling, lightly-alcoholic apple cider. A fizzy bottle is popped open before each meal and served in a traditional bolées, similar to a squat coffee cup with a handle.

But back the butter—it’s the best I’ve ever tasted. Breton butter is notable since it’s almost always flecked with large, coarse grains of salt that crunch when you bite into them. I spread some on my toast each morning before drizzling it with bitter chestnut honey. Much of the salt used is harvested on ponds and marshes in the Guérande, where the famed fleur de sel is harvested as well. And unlike the rest of the country, Bretons often butter their bread, which is never done elsewhere in France except with oysters, which are customarily served with buttered rye bread, pain de seigle. (So next time you’re in Paris and that waiter gives you a disapproving sneer when you ask for butter, tell him you’re from Brittany.)

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Naturally much of this butter makes its way into buckwheat crêpes, or galettes de blé noir (when made with buckwheat flour, or blé noir, they’re normally called galettes rather than crêpes. You can buy crêpes at most of the local pastry shops, and if you’re lucky, they’re still warm.

One night I picked up a stack and for simple dessert, I heated a bottle of hard apple cider in a skillet, added a handful of unrefined cassonade sugar, a modest knob of Breton salted butter and some delicious prunes from Gascony. Once the cider was sweet and syrupy, I added some folded crêpes, a pour of Calvados, and voila!

Perhaps the most famous dessert of the region is the Far Breton. Far is the Breton word for ‘custard’, and the Far Breton is remarkably similar to a custard tart sans the crust. Like everything, there are good versions, and not-so-good versions (like pretzels on the streets of Manhattan). You’ll find Far Breton everywhere in Brittany; in supermarkets, outdoor markets, restaurants, and pastry shops. Like flan in Paris (which is a wedge of custard tart, and not the inverted caramel custard that many of us are used to,) a slab of Far Breton with prunes is often a mid-afternoons snack, or le goûter for hungry folks.

Although I find most of them rather dense and heavy, I knew that if I tried as many as possible like Goldilock’s, I would certainaly find the version that was “just right”. And sure enough, the best was from a pastry shop in Lesnevin called Labbé, a few steps off the main square.

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(If you’re looking for a recipe, you might want to try the one by Dorie Greenspan that appeared in Bon Appétit recently.)


Another extraordinary treat is the Kouign amann, which is pronounced (and spelled) a few different ways, depending on your accent. I learned to say it by rhyming Kouign with the word schwing!, from Wayne’s World…which I’ve tried to explain with a sharp thrust of my hips to French people but it doesn’t seem to translate very well, and people were looking at me funny, so I gave up.

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A friend who visited Brittany once wrote me and said, “A stick of butter would seem light in comparison!..” when describing his first encounter withKouign amann. And indeed, the word amann is the Breton word for butter.

I had to try one from several bakeries, since it’s one of my favorite desserts: layers of flaky pastry baked with plenty of salted butter and sugar, until it’s all dark, crisp, and caramelized? Bring it on. Sometimes they’ll sell it by the slab at outdoor markets, and they slice off a hunk for you and sell it by the kilo. But the best thing I ate all week was…

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Ok, I know what you’re thinking. Here I was surrounded by fabulous buttery creations, but then I discovered strawberries from Plougastel. But honestly, these were the best strawberries I’ve ever had. Although usually I judge fruit based on it’s aroma before I buy (and these had little smell), these looked so ruby-red and glistening, that I just had to try them. Each one was sweet-sweet-sweet! Each was juicy with flavor, like a soft piece of sweet strawberry candy and deep red all the way through. I’ve never had strawberries like that before, although I’ve seen them in the markets in Paris, they never looked so appealing as they did at that village fruit market in Brittany.



Related Links and Posts

Alledgedly the Birthplace of Kouign Amann

Le Bateau en chocolat (Georges Larnicol launches a chocolate boat, video)

Kouign Amann Recipe

A Great Kouign Amann in Paris

Kig ha farz

Larnicol: Kouign Amann in Paris