2006: Happy New Year – Bonne Année


I wish you all a wonderful New Year and Bonne Année.

My New Year’s Eve celebration will be filled with fresh oysters from Brittany accompanied by slices of fresh rye bread smeared with salted butter, a coupe (or two..) of rosé Champagne, and a nice wedge of caramelized Almond Tart for dessert, a delicious reminder of my days at Chez Panisse. It’s bubbling nicely now in my oven, filling my kitchen with the luxurious smell of caramelized butter and toasty almonds. I can barely wait until it’s cool and ready to eat!

Thanks to all of you for visiting my site and for leaving your comments on the blog. Special thanks to those of you who are the proud owners of one of my dessert books, have visited Paris on a tour with me, or attended one of my classes this past year during one of my cooking tours in the states.

I look forward to you returning here to my site, where I’ll continue to write about my chocolate and gastronomic adventures here in Paris.

See you soon…a bientôt…

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  • judy witts
    December 31, 2005 9:39am

    Can almost smell the almond torte!
    The smell of almonds is really a lush warm holiday smell.
    Best wishes for a fabulous 2006.. and that we meet somewhere fabulous and share a table together.

  • Sezz
    December 31, 2005 10:13am

    Bonne Année David

    I’ve only recently discovered your blog but am well and truly hooked. Only a matter of time before I add your books to my collection. I’ll keep on dreaming that I can make a trip from Guernsey to Paris for your chocolate tour.

    Enjoy the celebrations,

  • Paula
    December 31, 2005 2:13pm

    Bonne Annee David! I look forward to reading your blog in the coming year. Am going to try making your buttercrunch toffee today!

  • AlliK
    December 31, 2005 5:38pm

    Delurking to wish you a Happy New Year! Have been enjoying your blog for a few months now, and am pouring through Room for Dessert which Santa thankfully brought me this year. Your blog is also very helpful to gather ideas for planning an upcoming trip to Paris this summer. Thanks for sharing with us!

  • Linda
    December 31, 2005 8:34pm

    David, Bonne Annee

    mmmm…Lindsay’s Almond Tarte…oysters…Paris
    Lucky boy!
    Here in Vancouver British Columbia we will be feasting on Dungeness Crab from Prince Rupert.
    For dessert I’ve made a nougat glacee with your chocolate sauce and pineapple sliced thinly- and baci di dama cookies
    Thanks for all the excellent posts – look forward to more of the same in 2006

  • Ash
    January 1, 2006 3:18am

    Happy New Year David! Yum! Your almond tart sounds wonderful :)

  • January 1, 2006 4:57am

    All the best David for the new year! You’ve certainly found a more than adequate way to enter 2006, with fresh oysters and Champagne – can’t beat that. Looking forward to many more of your wonderful posts!

  • Judith in Umbria
    January 1, 2006 5:23am

    It’s lentils here in Umbria.
    Two terrific things happened in 2005. I went to Paris to stay, rather than to get to some other place in France and I found your blog. Thanks for loads of entertainment and Buon Anno!

  • January 1, 2006 12:08pm

    From a French country mouse living the vicarious thrills of your French City life, Happy New One David!

  • January 1, 2006 5:31pm

    May you have a wonderful new year, David! It has been a great pleasure reading this blog, and I look forward to more adventures here :)

  • January 1, 2006 8:10pm

    I love this photograph, David. It’s so whimsical and joyful at the same time. Damn fine.

    Do you think I could make a gluten-free version of that Almond Tart, because I really need some now.

    I hope this year is filled with marvelous surprises for you, dear David.

  • January 1, 2006 9:31pm

    Bonne Année, David! Sounds like a festive way to ring in the new year! I wish you continued success and perhaps we’ll meet again in SF (or Paris???).

  • January 2, 2006 8:30am

    Thank you for the Kouign Amann mention in your 2005 windup. I recently discovered these beauties in the NYC branch of Fauchon & quickly became addicted, making trips there for 3 days straight. They told me there was cream in them!? I must say your Kouign is way more luscious looking & would be much harder to quit. And thanks so much for sharing your daily ventures in the Parisian food world.It makes not being there at this very moment a little more bareable.

  • January 3, 2006 6:24am

    Hehe David, you know how to put it into perspective! Or perhaps Paris does! Beautiful photo!

  • January 3, 2006 2:47pm

    Bonne année ! See you soon.