Results tagged vin from David Lebovitz

Juveniles Wine Bar

Juveniles Wine Bar & Restaurant in Paris

My interest was piqued the other day when I was reading a popular user-generated review site, and came across a review for a restaurant in Paris. The author said they could tell they were in a good place because when they walked in, nobody was speaking English. In an international city like Paris, I don’t mean to be Déborah Downer (pronounced dow-nair), but a lot of people in Paris speak English. And I find it curious that tourists don’t want to go to a restaurant where there are other tourists. (Good thing they don’t feel that way about hotels – I doubt there’s be any place to sleep!) It’s as if the presence of foreigners equals bad food.

I, for example, am often a tourist and I love eating well when I travel. I hope the presence of me and my friends dining in a restaurant, say, in Palermo or Vancouver, don’t portend to potential diners poking their heads in, that a restaurant sucks.

Juveniles Wine Bar & Restaurant in Paris

Restaurants in Paris often offer menus in English for a couple of reasons. One is that it makes the servers lives easier as the servers (who often has their hands full), don’t have to stand there and translate a menu for each and every diner. (You’ll notice dining rooms in most small restaurants in Paris don’t have busboys, runners, hosts, etc. The servers do it all.) And other reason is that it’s easier for the diners, too.

And for his or her host as well. Such as in my case, since I often translate menus when dining with out-of-town guests and friends who don’t read French. While I’m happy to run through the menu the first time for everyone, no one seems to pay attention. Then I have to go back and explain things item-by-item again. (And people always want to know things like, “If it says poulet fermier, what piece of chicken will I get?” or, “Is there going to be a sauce on that?”) And by the time I’ve read it all through for someone, I need a glass of wine — which at this point, is a priority.

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O Chateau Wine Bar and Tastings in Paris

Ô-Chateau Wine Bar in Paris

Sometimes I go back into the archives and pull up a post to refresh it. Perhaps the hours have changed, they’ve moved, or something else prompted me to tweak the entry. But a lot has happened since I first wrote about Ô Chateau wine tasting programs. First off, since I wrote about them, they’ve moved – twice.

Ô-Chateau Wine Bar in Paris Ô-Chateau Wine Bar in Paris

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Frenchie Wine Bar

Frenchie restaurant in Parissmoked fish at Frenchie, Paris
Frenchie wine bar breadFrenchie wine bar

I always think that maybe I’m kind of a loser because I don’t go out and eat as much as people think I do. Ever since I left the restaurant business – where I worked every single night of every single weekend of my life, surrounded by other cooks (which probably explains why I am a social misfit when I have to mingle with “normal” people), the idea of calling ahead to reserve a table at a busy place and making plans in advance is still pretty much a foreign concept to me.

frenchie wine bar roses frenchie wine bar ham

After a recent stint making tacos with the crew at Candelaria, I realized that I missed the camaraderie of cranking out food at a rapid pace with other cooks, all working smoothly – with good humor and care, in a hectic environment. Although I have to admit that at my age that I’m not sure how many more of those kind of nights I have left in me. (The two cocktails, one Mexican beer, and two Mezcal shots probably didn’t help either.)

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10 Goofy Foods You’ll Find in a French Supermarket

mes 4 croissants opening croissant

1. Mes 4 Croissants

Poppin’ fraîche has gone global and even with over 1200 bakeries in Paris, why would anyone bother walk all the way across the street to get a fresh, buttery croissant in the morning, that only costs 90 centimes, when you can simply unroll a package of doughy crescents and never slip out of that comfy peignoir de bain? For all you lazy types out there, I took a bullet for you and tried them out.

And speaking of taking bullets, when I peeled back the first layer of the package, the dough exploded with a startlingly loud pop, which so shocked me that I jumped as the dough quickly expanded as it burst from its tight confines. I almost had a crise cardiaque.

rolling croissants

The ingredient list was nearly as wordy as the instructions but the upside is that I learned a few words to add to my French vocabulary, such as stabilisant and agent de traitement de la farine. (Margarine, I already knew). As they baked, my apartment took on the oddly alluring scent of the métro stations equipped with “bakeries” that “bake” croissants this way, whose buttery odors may – or may not – be a result of some sort of traitement.

unrolling croissant dough  croissants

One thing I often have to remind people is just because something is in French, like croissant or macaron (or elementary school lunch menus), doesn’t mean it’s a good version of that item. Just like one could conceivably call a hot pocket of dough with some warm stuff in the middle a calzone, after ripping off an end of one of the soft, spongy crescents, in the words of the late, great Tony Soprano..with all due respects, I’ll stick with the croissants pur beurre from my local bakery. Even if I have to put on something other than my bathrobe in the morning to get them.

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Le Petit Saint Benoit

duck confit

I was recently following an online kerfuffle about the role that folks who blog about Paris play on the Paris dining scene. On one hand, there’s those of us that live and write about the city. On another are newspapers and magazines that do the same thing. I think I might be living under a rocher because although I do follow and read some of the various bloggers that also write about Paris, I don’t know if I perceived any problems with what they were doing: like journalists and television hosts, they’re simply writing and presenting information about restaurants in Paris.

There was some talk that people who live in Paris were writing up restaurants and people couldn’t get in to them. It’s an honest assessment as some of the “hot” restaurants in Paris have less than a few dozen seats and many of them only do one seating a night. So those eighteen seats because pretty valuable. In a place like New York City or San Francisco, for example, a restaurant might have fifty or a hundred seats, and do multiple seatings. Even so, reservations at restaurants du moment are often hard to secure in the states. But in Paris, with so many fewer seats, places fill quickly and extra attention can overwhelm a restaurant with a small staff.

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Les Crayères

desserts

I realized that a little while back I posted some pictures about my visit to Les Crayères, a Michelin-starred restaurant in the Champagne region, about an hour from Paris. But I never wrote about the meal or my experience. Since I’ve been planning another trip back—hopefully soon, it prompted me to share my lunch, at last.

Champagnes

Perhaps some people coming to Paris want to take a day trip out of the city. Or for those of use who live here, it’s a nice break away from the hectic city life and away from the stress of it all. (Especially after tangling with those Monoprix cashiers.) If you fall into either of those categories, a swift, new TGV train will whisk you from the Gare de l’Est and right into the heart of Champagne country in less than an hour. And before you know it, you’ll be sipping sparkling wine in high-style, surrounded by trees and servers waiting on you dressed in sharp suits, with a bottle of bubbly always ready and waiting.

French butter King Crab

Let’s just get this out of the way right now: I love Champagne. When I worked at a well-known restaurant, we had a rule (which, admittedly, we made up on the spot one evening), that every night that we did over a hundred diners, we’d open a bottle of Champagne from the cellar for us.

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10 Common Ordering Mistakes People Make in Paris

steak, "Tuscan-style"

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 told a Parisian waiter they didn’t eat meat and shortly afterward, were presented with a plate of lamb. Or they ordered a salad, that was supposed to come with the sandwich, and was actually just a single leaf of lettuce. Hoo-boy, and yes, I’ve made a few gaffes of my own, too: I once ordered a glass of Lillet (pronounced le lait, which isn’t well-known around Paris) and the perplexed café waiter brought me out a long, slender glass of le lait (milk), presented with great panache, on a silver dish with a nice doily. Of course, everyone was staring at the grown man who ordered a tall glass of milk. And I don’t think it was because of the starched doily.

Anyhow, I was scanning the chalkboard at Le Garde Robe, looking at the various charcuterie and cheese on offer, and noticed filet mignon, and thought, “A steak is a funny thing for a wine bar to serve, especially one that doesn’t serve hot food.” Until I remembered what it is in French. And if everyone wasn’t already staring at the idiot at the wine bar, nursing a stemmed glass of milk, I would’ve kicked myself for thinking that’s a big, juicy steak. Which it’s not, in France.

1. Mixing Up the Mignons

Mignon in French means “cute”. And to my pork-loving friends and readers, that can only mean one thing: pigs. French people think cows are attractive.

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Thanksgiving in Paris…and above & beyond

olivier winetasting instructions

When folks ask me what the French do for Thanksgiving, I don’t think the word they’re expecting to hear are “Um, nothing.” And why should they? It’s not as though America shuts down for le 14 juillet.

Still, a few places around here do get into the spirit and you’ll see a few bags of cranberries at the market, a few more sweet potatoes piled up, and smart volaillers stocking whole turkeys, normally a rare site in France.

wine taster

Since it’s pretty much life-as-usual around here on the fourth Thursday of November, when a message from Olivier Magny of O-Château popped up in my Inbox earlier in the week, asking if I’d like to go to a wine-tasting, at 30,000 feet that day, I said, “Sure!”

So there I was, stepping out of my apartment, at 7:15 am Thanksgiving morning, heading to Orly airport to meet up with Olivier and his team of sommeliers.

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