It’s true that the French have a thing for singers in pain. But Americans aren’t really all that different. They had Jacques Brel and Edith Piaf.
And Barbara and Dalida.
Bonus points are given if one is so triste that they commit suicide. Which makes Britney Spears ineligible, but we Americans do have Judy Garland.
Being French, naturally, Romain worships Judy Garland.
Continue Reading Quick Coconut Ice Cream Recipe with Saffron…
One of the first places I went to in Paris when I was setting up house, was Goumanyat. My friend David Tanis took me there, who is a chef and lived in Paris part-time. And as I roamed through the neat shop, poked in the wooden drawers and sniffed in the jars, I was thrilled to find such a treasure trove of spices and comestibles to stock my petit placard.
Yet the real star of the show at Goumanyat is saffron, which they stock in every conceivable fashion. Of course, there’s a huge glass urn of wispy saffron threads, which one can use to flavor a tagine or even a batch of ice cream. But saffron also shows up in many other guises here, sometimes in places where you’d least expect it.
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