The other night I was sitting at Le Garde Robe, minding my own business, trying to get down a glass of natural wine. Being seven o’clock, naturally, in addition to being thirsty, I was starving, too. And the lack of food (and sulfides) must have started affecting my brain because I started thinking about how I often hear tales from visitors, such as when they…
One of the first lessons I learned on my way to becoming un vrai Parisian was to never, ever be on time. I should backtrack and say: One should never to be on time when invited for dinner party. The hosts, who called with my first invitation to a soirée about a week after I arrived in Paris, said “Come at 8pm…But you know, in…
During a recent interview, the subject turned to chocolate, specifically this cocoa nib sausage, which I use to top the pizza dough recipe from The Great Book of Chocolate, which has a bit of chocolate added to it. There are many cultures that use chocolate in savory dishes, whose origins go back hundreds and in some cases, thousands of years, including Mole. In France, it’s not uncommon…
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