Results tagged miel from David Lebovitz

A few years ago in Paris, I was invited to a special lunch by Dan Barber, of Blue Hill in New York City, who prepared a meal at the restaurant of Alain Ducasse at the Plaza Athenée. I’ve been fortunate to be on the guest list for some of these meals, including ones that profiled Japanese and Chinese chefs, meant to introduce the foods of…

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French Honey

I had to put a moratorium on jam-making this year because I realized I had enough jam to last a normal person, who doesn’t have a French partner, at least ten years. (I’m not naming any names, but one Frenchman in particular can go through half a jar at one breakfast alone.) But one thing I can’t make is honey, in spite of the fact…

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Americans have a funny relationship with honey. To many of us, it’s that sweet syrup in the jar with the feather-topped woman, or the gloopy stuff stuck inside the crevasses of a plastic bear. In France, honey is a Big Deal and there’s boutiques like Maison du Miel, and vendors at the outdoor markets, which sell nothing but honey and honey-related products. (And believe me,…

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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…

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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…

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