I was recently given the gift of a jar of extraordinary foie gras with summer truffles… The foie gras was mi-cuit, meaning it was just partially cooked (to between 175°F and 200°F, or 80°C to 90°C), which is considered the best way to preserve foie gras, so only the finest quality livers are used. Once sealed in jars, the foie gras needs to be eaten…
For some reason, people keep asking, “Why do you live in Paris?” Well… 1. No one freaks when they find little black flecks in their vanilla ice cream. 2. If introduced as a pastry chef and cookbook author, I hear oh-la-la la’s instead of a litany of complaints about everyone’s diet. 3. The chocolate popsicles you buy at the supermarket are studded with real cocoa…
I like the word ‘addictive’. I use it when it refers to something I like a lot and can’t stop eating. So instead of implying a substance abuse problem (the jury’s still out around here whether or not chocolate is an abusable substance), the word has positive connotations for me. But I tend to use the word a lot, so much so that I fear…
Announcing the first (and only)… Prune Blogging Thursday October 27th This week Meg and I went to the Salon Fermiers here in Paris. Similar to a trade show, the exhibition hall was filled with food producers selling everything from chestnut honey, fleur de sel, foie gras, artisan goat cheeses, and wines from various regions close to Paris. But what we loved most was the prunes….
A week or so I wrote about one of my favorite fruits; the quince. After all the poached quince slices were eaten (at about the same rate as the batch of homemade vanilla ice cream which I made to go alongside), I reduced the delicious syrup on the stovetop until it was thick and the bubbles became large. Once removed from the heat, as the…
Next month, beginning in late November though December, I’m embarking on a cross-country tour of the US teaching my Holiday Chocolate Class from coast-to-coast. Come join me as I demonstrate my favorite chocolate holiday desserts…everything from savory appetizers to delectable chocolate candies and chocolate cakes…rich, French-inspired treats. You can view the class description and menus at Sur La Table’s Culinary Program pages. And be sure…
Oprah gave us all the okay to return to Hermès. She said it was all a misunderstanding and because one particular Parisian salesperson who was “rude and rigid” I, for one, am so relieved that it’s once again okay to shop at Hermès. If that one experience has been her only encounter with a rude salesperson in Paris…that’s a subject that deserves an entire episode!…
One of my responses to the frequently-asked question, “Why do you live in Paris?” Je presente Le caramel au Beurre Salé…dark, bittersweet chocolate surrounding a pocket of sweet-salty oozing caramel, flecked with grains of fleur de sel de Guérande. They are amazing… Richart 258, Boulevard Saint-Germain Tel: 01 45 55 66 00
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