Results tagged Normandy from David Lebovitz

Althought it’s hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want…

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Sometimes I think I am living in the wrong département of France. Don’t get me wrong, I’m happy to be able to walk out my door and get a baguette Parisienne or a sachet of les macarons, libremente (freely). But Breton food is all the flavors I crave: buckwheat, honey, sardines, oysters, fleur de sel, seaweed, and sparkling apple cider. Oh yes, and butter. The…

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I’m not going to say it’s the top reason I live here, but one of the main reasons that I live in France is because of the cheese. It’s not just that I like cheese – which I do very dearly – but it also represents something that France has held on to, and still defies modernization. You just can’t make Comté or Bleu de…

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Susan Loomis has lived in France for over twenty years, starting off in Paris, then moving with her family to an old house in Normandy that they refurbished, a story which she recounted in her best-selling book, On Rue Tatin. I’ve spent a lot of time with Susan at her home, cooking up a storm, then enjoying a wonderful meal afterwords, either outside on her…

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When is a cake not a cake? When you’re in France. These ‘cakes’ (pronounced kek) are what we might call ‘quick bread’ in the United States, although we usually make them sweet. So I’ll have to give one to the French and say that they’re right—this actually falls more in the category of a cake rather than a bread. People often ask what people in…

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Neufchâtel got a makeover when it crossed the Atlantic, to the states, where it’s used to refer to low-fat cream cheese, which bears no resemblance to true Neufchâtel, a cheese that certainly doesn’t fall anywhere near that category. The cheese is from Normandy, a region that few would argue produces the best cheeses in the world. Camembert, Livarot, and the especially creamy Brillat-Savarin are some…

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I’ll soon be joining my friend Susan Loomis in her spectacular kitchen in Normandy, one hour from Paris, for a series of cooking classes November 5th-8th, from her home, On Rue Tatin… We’ll learn cooking tips and techniques from Susan in our hands-on classes and I’ll be leading seminars focusing on all aspects of chocolate during special tastings and hands-on demonstrations: you’ll learn everything from…

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Just an hour or so from Paris is the medieval market at Le Neubourg where each wednesday locals crowd the market, choosing their fresh fruits and vegetable, regional raw-milk cheeses and just-churned golden-yellow crocks of butter, along with meats and hand-stuffed sausages from the jovial local bouchers, doling out crispy morsels of sautéed charcuterie. It’s the kind of market where if you ask the poultry…

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When people ask me the rather perplexing question, “Why do you live in France?”, I simply direct them to the nearest fromagerie. Yes, there’s great food to be found everywhere: Spain has great ham and crisp, almond turrone, Italians have great olive oil and gelato. And when in New York who can resist the chewy bialys and bagels? But there is nothing comparable to the…

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