Results tagged Kristin Frederick from David Lebovitz

Freddie’s Deli

Pastrami at Freddie's

Parisians have been welcoming an influx of foods coming from a few unexpected shores for a number of years now – tacos, hamburgers, tortillas, banh mi in mobile form, and now, pastrami. I’ve never seen anyone with a more far-away look of longing than my French partner after recounting a giant pastrami sandwich in New York, piled high on soft rye bread. On a tip a few years ago, someone sent us to Coffee Parisien for his fix. And he was so irked with the thin, wan slices of pastrami between the bread that he walked over to the kitchen and told them they were doing it all wrong. (And now you know why I have to be on my toes around here all the time!)

However there was no need for that at Freddie’s Deli. Located in a charming little square, you’ll find the white tiled storefront, the brainchild of Kristin Frederick, who launched the burger and food truck craze in Paris with Le Camion qui Fume.

Pastrami sandwichFreddie's deli in paris
Tyrrell's chipsbrownie

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Le Camion Qui Fume

le camion qui fume

Hamburgers have certainly become a much bigger part of the landscape in Paris since a while back, when I jotted down where to get burgers in Paris. At that time, they were just breaking out of fast-food joints and becoming a novelty in restaurants and cafés. Yet nowadays, you can go into almost any lunch spot and it’s not uncommon to see a Parisian diner carefully cutting through the layers of un cheese (as they call a cheeseburger) with great precision, using a knife and fork.

I’ve sampled a few around town, but the problem is that no matter how you order it, the hamburgers generally aren’t very good. The beef is usually dry. And to make matters worse, it’s sandwiched between one of those cellophane-wrapped supermarket hamburger buns. And to make matters even worse, it’s served with a side of half-cooked frites that one could easily tie into a knot, which I once did to a few of them and left them my plate, hoping that someone in the kitchen might get the message.

(And don’t get me started on the prices. I don’t mind paying €15 for something to eat. But for a burger made with unexceptional ingredients that isn’t much better than one from a fast-food joint? Non, merci.)

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