Here’s a quick overview of my FAQs. Keep reading, just beyond, and you can read lots more down below. If you have a question, it’s likely answered on this page. Here is a list of topics which are covered here:
- Life in Paris
- Vacationing in Paris
- Cooking, Baking, My Cookbooks, and Recipes
- Chez Panisse
- Living and Working in Paris
- Cooking Schools
- Products and Ads On The Site
- About the Blog and Blogging
- Web Design and Maintenance
- Cooking Classes & Internships
If you’re looking for advice about taking a cooking class in Paris or France, here’s a list of cooking and pastry classes where you’ll find most listed, with links and specialties. I have also written a post on finding internships in France, too. As for career advice, because I’m basically unemployable, I’m the wrong person to ask.
- Room for Dessert and Ripe for Dessert Availability
Many of you have inquired about the availability of my first two books, which are both out of print. The good news is that my book, Ready for Dessert, is a compendium of my all-time favorite recipes, including many recipes from those books, which have been completely updated and in standard and metric measurements.
- Get Togethers
I host get-togethers in Paris and in other cities that I visit, which I post on my blog and Schedule page when they occur. You can also subscribe to my newsletter over in the right sidebar, or my Facebook page, to be notified of when I’m having an event.
- Appearances and Book Tours
Occasionally, I go on book tours and appear in certain places. Due to various constraints – and because there is just one of me! – I’m unable to travel everywhere. Most of the decisions about where to go are made by my publisher. If you would like me to come where you are and there is a venue that would like to host me, please have the venue contact my publisher to make arrangements.
- Restaurant Write-Ups
Restaurants and shops that I mention on the site are generally places that I recommend, unless otherwise noted. I don’t do traditional “reviews,” which involve research and taking extensive notes while I’m eating. (Which probably sounds as fun to you as it does to me.) On the site you’ll find impressions of places I’ve been to, and most likely enjoy. You can read my Restaurant Write-Up Policy for further information.
- Errors, Typos, and Goofs
Relax. Take a deep breath. Breathe…breathe… Because the site is my personal space, I don’t have copy editors and proofreaders hovering over me. The site is a casual, fun place to report on things I find, places I go, and share recipes for things I’m eating. While I try my darndest (is that a word?) to avoid errors, my aging eyes ain’t what they used to be. And stress is bad for me. While it’s possible to hire a copy editor – which I tried, but it tacked on 2 to 3 days before I could publish a post, I decided to keep the blog casual and fun, rather than feel like “homework” that I’m handing in to be graded. So while I strive for perfection, I’m bound to mess up occasionally. I welcome constructive comments and you’re welcome to shoot me a (nice) comment so I can fix any goofs or gaffes.
- Recipe & Product Queries
I’m unable to assist with questions about recipes that aren’t mine, or products. I suggest you contact the author or company as they’re best-suited to help you out.
- Sending Products & Reviews
If you wish to send me a product, if I do accept it, I may or may not write about it on the site. I appreciate your understanding that this is my personal blog I don’t allow others to influence what gets published here. I don’t accept products in exchange for a positive review or placement.
- Food Photography
If you’re interested in what camera equipment I use & how I take the photos on the blog, you can read the post, My Food Photography Gear.
- Finding Canned Chicken Stock in France
Living In Paris
Q: Why did you move to Paris?
A: Read my book.
Q: Did you speak any French before you moved to Paris?
A: Only one phrase: pain au chocolat. I figured that was enough.
Q: How long do you plan to live in Paris?
A: About as long as you plan to live where you live now.
Q: How do you stay in shape?
A: I don’t eat junk food or highly-processed foods (except M & M’s, but those don’t count…do they?) I eat a well-balanced diet and don’t deprive myself of anything. I consume a wide variety of things: good French butter, wine, bread, meat, vegetables, fresh fruit, cheese, chocolate, ice cream, and once in a while, a pain au chocolat, but do so in moderate amounts. I avoid fad diets and don’t obsess about what I eat. I do yoga and Pilates, and walk and ride a bike. I believe you can eat whatever you want as long as you walk (or bike) there, and do the same going home. You can read more at How I Eat.
Vacationing in Paris
Q: I’m coming to Paris! Can you give me restaurant or hotel suggestions?
A: I haven’t stayed in a hotel in the last fifteen years, because I have my own apartment. I did a post shortly after I arrived in Paris (2006) of favorite hotels which you may want to check out. Although they may have changed since then. You’ll find many of my personal suggestions here on the site for restaurants, and my favorites shops. To find them, search in the Paris Travel Tips as well as My Paris for restaurants and places to eat, which is under the Categories in the right sidebar
Q: I’m don’t want to search your blog for tips. Can’t I just ask you?
Q: Where are all the outdoor markets in Paris?
A: You can find a complete list of them here. There are markets every day in Paris, except on Monday. My favorites are the Bastille market (Thursday and Sunday), the organic Batignolles market (Saturday), and the Marche d’Aligre (Tuesday through Sunday).
Q: We have just a short time in Paris. What are things, or places, that we shouldn’t miss?
A: If you have a specific area of interest (such as, “Paris ice cream”), use the Search engine on this site to find results, in the upper right corner. You’ll also find these posts interesting: 10 Insanely Delicious Things You Shouldn’t Miss in Paris, the Rue Montorgueil, the rue de Martyrs, the Marche d’Aligre, and Paris Favorites.
For those of you interested in baking supplies, visit G. Detou. If you’re interested in chocolate or pastry shops, visit my Paris Chocolate & Pastry archives and my Paris Pastry page, which lists my current favorite shops.
Q: We have kids. Is it okay to go to restaurants and cafés in Paris with them?
A: Much depends on two things. One is how well-behaved your kids are. The French don’t tolerate kids acting up in public places (running around and screaming). And two, how picky your kids are about what they eat. French kids are less-picky than their counterparts elsewhere because they are raised to eat a large variety of foods and most eat what the adults are having. So if your children are content to sit in a restaurant and eat things from a typical menu, then it’s fine to bring kids into restaurants in Paris. At most of the nicer places, though, French parents leave the kids at home.
Parisians do tend to eat later than others, rarely before 8pm, so if your children aren’t comfortable eating that late, it might be better to take them to a more casual café or try to get a 7pm or 7:30pm reservation. Remember that restaurants in Paris don’t rush you through a meal so plan on spending a few hours in a restaurant unless it’s a café or somewhere casual.
Few restaurants have children’s menus; casual spots might, but not all, so you’ll likely have to order something from the regular menu for the kids. Special orders, including plates for children, fall into the “special orders” category, so if you want to request one, remember that it is a request and not a demand – apologize to the server for being a bother, and ask nicely. Since there are plenty of children in Paris, it’s usually not a problem to dine out with them, but only you know how tolerant and patient your children are in restaurants.
Q: Can you recommend spaces for large groups of people?
A: Many restaurants in Paris aren’t quite large enough to handle big parties of people, but there is a website (that I haven’t used), Privateaser, that lists them.
Q: We want to book a private tour with you. When are you available?
A: I do not offer day-long chocolate or market tours in Paris. If you’re looking for a culinary tour, you may wish to visit my pals at La Cuisine and Paris By Mouth. For cultural as well as culinary tours, check out Context Travel. I do offer week-long tours once a year and you can read more about them here.
Q: We want to go to Lyon. Do you have any tips?
A: I don’t get to travel to Lyon as much as I’d like, so don’t have many specific recommendations. However, you’ll find some tips and places at these links:
Plum Lyon (Cooking classes and market tours in Lyon)
Don’t Mess with the Food of Lyon (Saveur)
A visit to Bernachon Chocolate (Lyon’s premier bean-to-bar chocolate shop)
Les Halles de Lyon (Lyon’s indoor market)
Q: We’re going to Provence, any tips there?
A: I don’t go to Provence or Nice often to have a comprehensive list of places. I have a few tips for Nice here, but you can find a complete list by chef Jan Hendrik for places to go, and where to eat in Nice here.
Q: Do you have a Paris Pastry app?
A: I created an app highlighting hundreds of the best bakeries and chocolate shops in Paris, which was available for many years. Unfortunately, the technology required to build and maintain an app made it extremely difficult for me to update addresses and I was unable to keep up with the other technical aspects of the app. (Also the publisher went out of business.) So the app is no longer available. If you have the app, it should still work fine on your phone or mobile device. I moved my list of favorite Paris pastry shops to a page on the site.
Q: How do I get a signed book from you?
A: I do events in Paris a few times a year where folks can come and meet up. Those are listed on my Schedule page. When I travel, I sometimes do events in other cities and those are listed there as well. It’s impossible to send signed books overseas by mail because of the costs and time involved, so you’ll have to catch me in person. When I’m on book tour, bookstores I visit will usually let you order a signed copy to be sent to you. Check the link to the bookstore on my Schedule page to inquire with them.
Q: What foods can be brought back from France to the U.S.?
A: Fresh meats, fruits and vegetables are prohibited for sure. Often you can bring back raw-milk cheeses as long as they’re in quantities obviously for personal consumption and not resale. Many cheese shops in Paris will pack them sous vide, cryo-vac’d, for transport, which I highly recommend doing. (There is often a small surcharge for that.) Foods packed in cans are normally fine and some things in jars are, but occasionally meat products in glass, like foie gras, can be iffy. Personally, I’ve not had problems with chocolates, either filled or tablets.
Rules change frequently, and without notice, but here’s the latest information that I know of for bringing foods home from abroad. There’s also an excellent article in USA Today, which has more tips and helpful links.
Q: We’re looking for romantic restaurants. Any suggestions?
A: Oh-la-la! You can find suggestions on the site here.
Q: Do you have any recommendations for cooking classes and schools in Paris?
A: You can find my list of cooking schools & classes, as well as wine-tastings here.
Q: Can you give some advice about the professional cooking schools in Paris?
A: I only attended one, so I can’t offer advice about those I haven’t attended. But there’s a pretty good discussion on eGullet from folks who’ve attended the others.
Q: We are coming to Paris at Christmas. Do you have any dining suggestions?
A: Because Christmas is still a family-oriented holiday in France, virtually everyone eats at home or takes a vacation to visit their family. So most restaurants are closed on Christmas Eve and many on Christmas Day. Restaurants change yearly so it’s not possible to list a confirmed set of places open during Christmas. But if you want to reserve, do so as far in advance as possible.
Larger hotel restaurants, like the swanky Le Meurice and Le Bristol, remain open, and certain chains of restaurants are open as well, such those from the Flo chain of bistros. The food at them isn’t necessarily exceptional but the décor is – the most interesting of the lot are Terminus Nord, Balzar, and La Coupole. Au Pied du Cochon is normally open, and I’m a bit partial to L’Européen for oysters. Le Bar à Huitres branches are open for oysters and seafood as well, as well as Le Dôme and Le Select. Chartier, La Rotonde, and Chez Jenny which specializes in choucroute are generally open, too. Verjus, and its sister restaurant, Ellsworth, are usually open part of the week after Christmas, as is Boullion Pigalle.
You can find a list of places open at Christmas at Paris By Mouth. (The list is often not updated annually, but generally speaking, the restaurants listed likely do something similar each year.) One tip is to check on the Facebook pages of whatever restaurant you are interested in. Places in France often update their hours and days open there, rather than on their website.
Please note that many places in Paris are not so adept at answering e-mail (I know, I know – even if they have an e-mail link on their website…) so it may be necessary to call or have someone from your hotel call on your behalf. If you have a restaurant reservation during this period and you have something in writing, be sure to bring it with you. You might want to confirm a few days in advance, and if you can’t make it, be sure to call to cancel so they can give your table to someone else.
Expect to pay a premium to dine out at certain places on Christmas or Christmas Eve as restaurants may have special menus. You can also find Asian restaurants open in the 13th arrondissement (on the Avenues d’Ivry and de Choisy) if you are more budget-minded and don’t mind noodles or roast duck.
At Christmas, outdoor markets do remain open (see list, above) as do many neighborhood bakeries (pastry and chocolate shops will be closed) so you could make a picnic of treats from your local marché. But even though it’s a busy period for them, you may want to stock up on libations since wine shops will likely be closed on those days as well.
Q: How about New Year’s Eve? We want to go out somewhere, but not spend a lot of money.
Unfortunately, like any major world capital, if you want to celebrate New Year’s Eve in a restaurant, you should expect to pay a big premium for the experience. Paris By Mouth has a list of places that are usually open that night for the festivities. As mentioned, places hike up their prices for that night so you might want to just find a nice café and have a simple dinner, then celebrate elsewhere. (Parisians do celebrate on the streets but be aware that things can get rowdy in certain areas. The métro usually runs all night but expect taxis and Uber cars to be scarce.)
Q: I’m trying to make French macarons and I can’t get them to have the ruffled foot, or the tops crack. What am I doing wrong?
A: I’ve compiled a wealth of tips, along with resources and links to recipes that should help you out in Making French Macarons.
Q: Can you recommend a private chef in Paris?
A: Since I haven’t had the need to hire a private chef here, I don’t know any. Sorry.
Q: We’re visiting French friends. What are good gifts to bring them from the states?
A: In spite of the fact that we might think they’d get a kick out of things like Kraft Macaroni and Cheese or Cheese-Whiz, they don’t share our nostalgic affection for American ‘comfort foods’. I recommend dried sour cherries or cranberries, macadamia nuts, as well as interesting foods like bean-to-bar chocolate, dried Rancho Gordo heirloom beans, or a locally produced honey. Check out my post, Food Gifts to Bring French People from America.
Q: Can we use our mobile phones in Paris?
A: Not being much of a techie, it’s best to contact your provider at home to ask if your phone works abroad.
BIC offers a temporary mobile phone, which comes pre-loaded with minutes and a personalized phone number. These are available at the phone stores, news kiosks in Paris at most airports and train stations. Note that with French cell providers, you only use minutes with outgoing calls, not incoming ones. You can read more at: Will My Cell Phone Work in France? There are also links to SIM cards you can use in Europe.
Although I haven’t used it, INSIDR offers mobile phone rentals with concierge services.
More Tips For Paris Travel
- Gluten Free Paris
- Paris Favorites
- 10 Delicious Things Not to Miss in Paris
- Tipping in Paris
- Accessible Travel in Paris
- Getting Money in Paris
- My Paris (Restaurants & Advice)
- Paris Dining Guides
- Health Care Tips for Travelers to Paris
- Finding A Hotel in Paris
- Paris Airport Transfers
- Ways To Save Money in Paris
- Some Favorite Paris Restaurants
- Vegetarian Dining Tips for Paris and a list of Vegetarian Restaurants
- Sunday Dining in Paris
- Renting a Vacation Apartment in Paris
- 10 Common Ordering Mistakes People Make in Paris
Cooking, Baking, Cookbooks, and Recipes
Q: Can I reduce the sugar in one of your recipes?
A: When I write a recipe, I try to minimize excess ingredients, and am very conscious of how much sugar – and butter, and cream – are called for. I test recipes pretty rigorously so the one I publish is the best and brightest version. You’re welcome to take a go at reducing it, but I’ve spent a lot of time tinkering around here already, so you’re on your own.
Q: Can I reduce the amount of butter in one of your recipes?
A: See above.
Q: Can I use milk instead of cream in a recipe?
A: See above.
Q: Can I substitute something in a recipe if I have a food allergy or intolerance?
A: I am not really familiar with gluten-free, egg-free, dairy-free and other diet substitutions. While I am happy that readers and bakers that who follow those guidelines are interested in my recipes, since none of those are my areas of specialty, I suggest checking websites and books on those subjects to find substitutions. For more information, check out my post: Equipment and Ingredient Substitutions.
Q: How come you don’t use cage-free eggs, organic flour and sugar, and fair-trade chocolate?
A: I do use a number of those things, especially cage-free eggs. But I don’t specifically call for them in recipes for a variety of reasons. Because of the internet, the audience for this site is global and what’s available to some might not be available to others. (Which may also be for economic reasons as well as geographic.) When I write a recipe, I write offering the widest range of possibilities and let readers use their own judgment as to what products in that category they wish to purchase and cook and bake with.
Q: Do you have a good recipe for making baguettes?
A: Because good baguettes are so readily available in Paris – and cost a little more than €1, few (if any) people make baguettes. So I don’t make them either, but people swear by the recipe in Mastering the Art of French Cooking by Julia Child. You might want to check out the Baguette Tradition recipe from Sam Fromartz and the Sourdough Baguette recipe from Clotilde Dusoulier as well.
Q: Can you get a recipe for me?
A: Unfortunately, that’s extremely difficult if it’s a recipe from a pastry shop, restaurant, bakery, or bread bakery, because it’s likely that the recipe is scaled to make more than the average home baker could handle. And it’s a lot of work scaling down and re-testing a recipe, using equipment that’s available for home cooks. (I recently scaled down a recipe that called for 800 egg whites, for example!) My best advice is to contact the bakery or other venue directly, and asking them if they can assist you.
Q: Can you help me develop a dessert or ice cream recipe?
A: Man, I do that all day for myself!
Q: Can I use another size baking pan that indicated?
A: In most cases, yes. Smaller sized pans will bake faster so you’ll need to judge for yourself when testing for doneness. It’s impossible for me to know without actually re-testing the recipe in the size pan that you have, so follow any guidelines in the recipe for testing for doneness, including visual clues, such as “until the top is golden brown” or “until a toothpick inserted into the center comes out clean.”
Q: Can I freeze that?
A: I rarely freeze things, mainly because I’ve found that very few freshly baked things get better after being frozen. I do freeze uncooked cookie, tart, and pie dough, but generally I don’t freeze baked goods once they’re been cooked for the reason mentioned above. (I also tend to forget about things in there, and every year, my annual clean-out brings out all sorts of surprises.) So if you want to know if something can be frozen, I would say that “Yes”, just about anything can be frozen. (Usually two months is the maximum time things should be stored in the freezer, to retain their flavor, and make sure anything you put in there is really well-wrapped; I use plastic wrap, then foil to secure it.) But know that you will likely not be as happy with the results after you pull it out of the freezer.
Q: Can I refrigerate that?
A: As to how long things can be kept in the refrigerator, generally 3 to 5 days is the maximum. Same with holding things at room temperature. Unless noted, baked cookies and cakes should not be refrigerated, but stored at room temperature well-wrapped or in an air-tight container. For precise recommendation, check out the FDA website under Food Safety.
Q: Can I can that?
A: I tend not to can or preserve most foods, but this extremely helpful guide from the National Center for Home Food Preservation offers a complete list of what can, and can’t, be canned, along with recipes and techniques.
Q: What’s the difference between semisweet and bitter chocolate? And what’s the difference between natural cocoa powder and Dutch-process cocoa powder?
A: Many of your chocolate questions can be answered in my book, The Great Book of Chocolate, but you can find answers to your chocolate and cocoa powder questions at my posts: Chocolate FAQs and Cocoa Powder FAQs.
Q: I have a question about ice cream or sorbet, can you answer it?
A: You’re in luck! A while back I did a post Tips on Making Ice Cream, where I let people post questions about making them, and I responded there. Honestly, I think I answered every possible question (and some I didn’t even know existed!) So head over there and check in the comments. There may be q few to read through, but just use the ‘search’ function on your browser to search the page using keywords for what you are looking for, and I’m certain you’ll find it there.
Q: I see there’s an updated edition of The Perfect Scoop. How is it different?
A: A lot has changed since I wrote The Perfect Scoop, so for its 10th anniversary, I updated the book with all-new photos, I rewrote a good portion of the text and headnotes, changed some techniques, and revised several of the original recipes to reflect changes I’ve made to them over the years. I’ve also added a dozen new recipes, retiring a handful from the original edition to make way for the new for The Perfect Scoop, Revised and Updated. I can’t say if you should buy it if you already own the first edition – it depends if you want the new recipes and photos. You may want to look through a copy at your local bookstore, or use the “Look Inside” feature on Amazon.
Q: I have a question about a recipe, but it isn’t yours. Can you answer it for me?
A: If you have a question about a recipe in a cookbook that I feature on the site, I suggest checking the actual book for additional guidelines and advice about the recipe. Usually, adapt the recipe, but the best source of information is the original author. If it’s one of my recipes, I’m happy to answer your questions, but please check through the comments first to see if it’s already been answered as I do try my best to answer reader’s questions there, rather than by e-mail, so others can see them. If you have questions about a recipe you’ve found elsewhere, that isn’t mine or doesn’t appear on my site, please contact the author of that recipe since they are best-prepared to give advice about it.
Q: I made a recipe and it didn’t come out right/didn’t work. Can you tell me what I did wrong?
A: I wish I could! As much as I’d like to, it’s pretty hard to tell people what went wrong when they baked something. Fallen cakes (mismeasurement of dry ingredients, too much leavening, underbaking), ice crystals in ice cream (mixture not pre-chilled long enough, lower-fat products substituted) or ice cream being too hard, and cookies spreading while baking (overbeating batter, greased cookie sheets), have various causes. Ingredients differ by country and region, ovens differ, and baking times can vary depending on the material of bakeware, so it’s tough to tell what precisely went wrong if you tried something and it didn’t work.
Recipes in my books are tested at least three times, then sent to someone else to test them again. (To read more about how I put together a cookbook, you can read The Making of My Paris Kitchen.) And in some instances, a professional food stylist makes them again. So it’s rare that there is a problem with a recipe. Although it happens to the best of ’em, and I do my best to make sure they don’t. You can check for errata here for Ready for Dessert and My Paris Kitchen.
On the blog, most dessert recipes are tested at least twice. And you can read through the comments to reader’s notes on the recipes, and in some cases, links to other people who made that particular recipe, to see if it was you who goofed, or not. Most problems I’ve found are when folks veer from the published recipe. So make sure you follow the steps carefully (on the blog, I usually include some photos of the process to help), and realize that due to variations in products and materials, results can differ.
Q: Where can I get _________?
A: On the blog, I often use ingredients I get in Paris or during my travels. I try to use things people can get almost anywhere in the world, but the availability of things can vary by country and culture. When people write asking where they can get certain items, 99.9% of the time, they don’t tell me where they live (!) For specialty ingredients, I advise multicultural or “ethnic” markets (ie: ones that specialize in the cuisine of a particular country or culture), well-stocked supermarkets, or online. For more tips, check out How to Find Foods and Other Items Mentioned on the Site.
Q: Can I use one of your recipes on my site?
A: To republish recipes that aren’t yours on your website or blog, read the guidelines in my post on Recipe Attribution, and follow those.
Q: What reference books do you recommend on baking and cooking?
A: The best books I know of are On Food and Cooking by Harold McGee, which answers every question about what ingredients do, and how cooking works. Bakewise and Cookwise by Shirley Corriher also answer those questions, with more of a focus on baking and recipes. Those books are all highly recommended.
Q: Are there pictures of your apartment somewhere?
A: After writing L’appart, the book about renovating my apartment in Paris, some people have asked about pictures of the finished apartment. Because my apartment is my personal space, I didn’t feel the need to show people where I go to the bathroom (consider yourself lucky…) or where I sleep. In France, homes and apartments are considered private spaces, and discretion is observed, which is why some of the most magnificent residences (even palaces) in Paris are behind very ordinary looking doors. I guess I’ve become more French than I thought!
Two other reasons why I didn’t post pictures of my home:
1. Many of the “Big Reveal” remodeling posts on the internet are published because a sponsor has donated appliances or materials, or another kind of financial arrangement was made in exchange for the promotion. I didn’t have appliances or anything donated. (However, after what I paid for everything…I wish I had!), although I did get the oven that was mentioned in the book, in exchange for work I did for the company.
2. While people are well-meaning, often on the internet the commentary can come off as insensitive, and it’s not my idea of fun to read remarks like, “You’re going to hate those wooden counters in a few years. I had them and they got all and had to be replaced – you’re gonna be very sorry!” or, “I would never use white cabinets. You’re going to spend all your time cleaning fingerprints off of them.” (Which, I know from experience, is correct.) I posted a simple picture of my vintage cooking knives on a rack, which drew a considerable amount of critiques for the improper way I was treating the knives; I found most of them in the bottom of jumbled boxes of silverware at flea markets – as opposed to that, the way I was treating them was like housing them at the Ritz hotel!
After what I’d been through, I didn’t want to hold my home up to the over-eager critiques that the internet can foster. However there are some photos here.
Q: How long did you work at Chez Panisse?
A: I started in 1983 and worked there until 1998, but I took a few years away to be the pastry chef at two other restaurants in San Francisco, and to consult. I was there for a total of 13 years.
Q: What’s Alice Waters really like?
A: Alice employed me for many years and as a cook, I could not ask for a better place to do that than Chez Panisse. Alice made sure the ingredients we used were the best available, and unlike many other well-known chefs today, she isn’t interested in endorsing products or capitalizing on her name, except to promote sustainable agriculture and her various causes through the Chez Panisse Foundation.
It’s difficult running a restaurant and café with over a hundred employees, and I give Alice immense great credit for being able to keep up the restaurant’s high standards and for putting her philosophy on the plate day-after-day. You can read more I wrote about Alice Waters in my posts, Chez Panisse at Forty and Chez Panisse Anniversary Weekend.
Living and Working in Paris
Q: I want to move to Paris. Can you give me any advice?
A: The process is somewhat complicated and time-consuming, so there is no easy answer. Recently the Interior Ministry attempted to streamline the process by issuing a conclusive list of documents required for a Carte de séjour. The list is translated in English here. Note the requirements will vary, depending on what country you are coming from. And although the list is meant to standardize requirements, you may arrive and need documentation not mentioned.
There is conflicting information on the various French and English-language websites and be prepared to provide documents, and copies, that aren’t on any lists. To begin the process, usually, the first step is applying for a temporary visa in the United States at your local consulate, if you’re an American. You can find some information here (in French).
Once that’s approved, when you come to France, you will probably have to apply for a longer-stay visa (Carte de séjour) using the same paperwork, and probably more. Photocopy everything at least three times (on A4 paper) and always carry along everything you might need for all your appointments; photos, bank statements, lease, electricity and phone bills, change for the photocopiers, proof of health insurance and finances, birth certificate, etc…all translated, if they are not in French. (You may be required to have them translated by a professional translator, certified by the French government.) And never, ever throw anything away, no matter how trivial you think it is. Someone is certain to ask you for it later.
You’ll need to make an appointment at the Préfecture de Police after your arrival in Paris, which can take a few months and your appointment may fall after the expiration date on your visa – which is always a challenge since you might find yourself in a position of not getting an appointment before your current visa expires. Plan on things not going quite as anticipated, and remember there’s a reason the French have so much red wine at their disposal. Once you get your Carte de Sejour (one year card) you’ll need to re-apply each year. Note that any information given here is subject to change and revision. For the most updated information, best to consult the French Immigration website.
There’s an excellent write up of the process over at Chez Loulou.
For information about finding work in France, you can find good advice at Secrets of Paris.
Some people shared their experiences here.
- Living, Studying, and Working in France by Reilly & Kalisky
- French Or Foe by Polly Platt
- Living and Working in France by David Hampshire
Q: Where can I find a long-term apartment in Paris?
A: There are lots of private agencies that will assist in your search, although I have no experience with them. To search for a long-term apartment direct from the owner in Paris yourself, you may wish to start at the following sites:
Q: I want to buy an apartment in Paris. Is it hard?
A: There are some challenges you’ll face if you want to buy an apartment in Paris. One is the language, and another is that there is no multiple listing service (MLS), like there is in the United States, that lists all places for sale in one central place.That means that you’ll need to find an apartment using a variety of methods, including checking out websites and real estate agencies, who only represent sellers, not buyers, in France. There are no open houses, so you’ll need to make appointments to look at properties, and you’ll want to have a good notaire, the legal entity that oversees the transaction when you find one. I wrote about the process in my book, L’appart. (My experience wasn’t ideal, but not everyone has the same experience. However I do recount some of the pitfalls to avoid.)
Some buyers find it helpful to use a real estate search service, such as Paris Property Group, which can help with your search and subsequent purchase.
Q: I want to come to France and do a stage in a famous restaurant. What do I do? Can you help me?
A: First off, high-end restaurants are tough places to work and if you do a stage (internship) in one, you’re likely to be doing menial work no matter how skilled you are. Don’t expect to be standing on the line with Alain Ducasse dishing up dinner. A knowledge of French is very helpful as is the ability to stand on your feet for 12-14 hours. Kitchens can be tough places so it’s helpful if you are a confident, strong person. And be prepared to work harder than you’ve ever worked in your life. Some places have become so popular they’re now charging people for the ‘experience’ of training in their kitchen. However the upside is that the experience may be invaluable, and it’ll be on your resumé forever.
I don’t have any specific connections that I can help people with, but for more advice and tips, check out my post: Doing an Internship in France.
Q: Will American appliances, such as KitchenAid mixers, work in France?
A: Some appliances can be used in Europe, some can’t. I’ve used some successfully with a transformer, and others reacted badly. (As in, smoke coming out when I plugged it in.) My KitchenAid mixer was obtained here in France and has the correct cords and voltage. You can read the post I did about this topic, “Will my KitchenAid mixer work in Europe?”
Q: I want to be a pastry chef. Should I go to culinary school?
A: In general, I think it’s best for you to go work somewhere and see if you like the work before committing yourself financially, or otherwise, to any program. But you can read my post Should You Go To Cooking School? for much more on that topic.
Q: Did you go to cooking school?
A: I attended two cooking schools in Europe after I’d worked in restaurants for many years. One was Ecole Lenôtre near Paris, and the other was Callebaut Academy to study chocolate in Belgium. I also attended the Valrhona Ecole du Grand Chocolat. More information can be found by doing some digging on their website.
Products and Ads On The Site
Q: I’m looking for a certain product that you mentioned on the site in America, or elsewhere. How can I find out where to get it?
A: When I mention a product, I try to put a link to where it can be obtained it in the U.S., since that’s where many of my readers are. You can check out my post How to Find Foods and Other Items Mentioned on the Site which offers tips and places to check for certain items.
Obviously, I don’t know where things will be available in every particular country, but I am open to any generous offers to come visit! (Business-class, please.)
Q: Can our company send you a product to try and review on your site?
A: In general, I only try products that are related to what I do, which share a similar philosophy to mine. (If you take a moment to read through various blog entries, you’ll get some idea of that.) I love trying new things, especially from small companies, and I love trying new chocolates, but I never commit to writing about them. I appreciate your not insisting that I do.
My philosophy is to only recommend products that I like and use personally. I don’t often write negative reviews since I think most people are trying their best and it’s hard to criticize them. (Although there are exceptions.) I’m not paid to recommend anything by anyone, so things I write about on the site and blog are products I know from my personal experience.
Please note that I live in Paris, which is in France, which should be evident, but isn’t to some pr folks out there.
Q: Why are there ads on your site?
A: Some of the ads are for my books, which I hope readers will buy…and use!; that’s how I make a living. Ad management is otherwise handled by She Knows Media and I don’t decide which ads will run on the site due to that. The ads make the site possible and keep it free and open to all, paying for site hosting and storage fees, web design, and updates to the site. For more information, read the disclosure statement. If you’d like to advertise on the site, please contact She Knows Media.
The Blog and Blogging
Q: Why don’t you have a print button for all the recipes on this site?
A: I’ve been working on that diligently with someone and we hope to have them all printer-friendly soon. With nearly two thousand posts, I know we’ll get there…soon. Thanks for your patience!
Q: How come I can’t leave a comment?
A: Comments get turned off automatically after thirty days. Generally speaking I’ve answered all of the questions that I possibly could have about the recipe or post in the comments already. So if you have a question about a recipe or post, scroll up and check to see if I previously replied to a similar query.
Q: You don’t always write positive things about Paris on the site. Don’t you like Paris or French people?
A: Of course I like Paris. Why would I live somewhere I didn’t like?
On the blog I write about my life in the French capital, the good and not-so-great. Like any city, Paris has its good side and its flaws and for those of us living here, we have to deal with them all. It’s a great place, but is a contemporary city grappling with urbanization, bureaucracy, immigration, strikes, and globalization, and is trying to come to terms with all of those things, as I am, too.
While many visitors come to Paris for a week and savor the chocolates, the cafés, the museums, and eat in bistros, living here presents a variety of challenges and because I live here, I write about them as well. There are plenty of entries which highlight the amazing cheeses, breads, bistros, and delicious confections around town, in addition to my tangles with the cable company, banks, and other facets of living in a modern city.
If you’re looking for stories about shopping for shoes or handbags, strolling on the Left Bank, drinking a €9 café crème on the Champs Elysées, taking a boat down the Seine, or falling in love with a Frenchman and living happily ever after, there are lots of good books and blogs which cover those subjects much better than I do.
Q: Can I get the recipe for___________?
A: Unfortunately I’m unable to provide or send recipes that don’t appear on my site or that are in one of my books, for copyright reasons. Occasionally I’ll post a picture or story on my site (or in a social media stream) and folks will request the recipe. If no recipe is given on the site, please contact the venue, such as a bakery or restaurant, where the photo was taken to obtain the recipe. Ditto with my social media streams, where I’m unable to compress a recipe into 140 characters or post recipes on Facebook, Instagram, Flickr, or Pinterest. So it’s best to contact the venue if one is listed.
Q: I left a comment and it was deleted. What the f$&%k!?
A: I subscribe to the comment policy espoused here. And reserve the right to delete or edit comments. Please remember this isn’t a democracy—it’s my dictatorship. Dissenting opinions are fine, and constructive comments are always welcome. I don’t expect everyone to agree with me (although it would sure be nice…), but please, don’t be a dick.
Sometimes my spam filter drops comments in there which unfortunately get whisked away, which happens sometimes if you’ve left a URL in the body of a comment. If yours hasn’t appeared on the site, that’s sometimes why. You can contact Akismet for an explanation but generally speaking, it’s likely your URL was hijacked by spammers and was blocked by their system. Commenters must leave a verifiable e-mail address, which won’t be public. Click here to read more about my comment policy.
Q: Can you come to my city for an event?
A: I love going places and am always happy to meet readers, but due to the time involved, and costs (and seeing as there is just one of me), unfortunately I can’t go everywhere. When a book comes out, my publisher may send me on a tour to certain cities, which are often determined by reviewing sales from past author visits. In other instances, the city chosen depends on if there is a venue that would be able to host an event. If you wish me to come to your city and there is a venue that would host me, they can contact Crown Publishing to arrange for an appearance.
Q: What kind of camera and photo gear do you use?
A: I’ve listed all my gear, and a few tips, at my post: My Food Photography Gear.
Q: Can I use one of the photos on your site or Flickr page on my site, or in our magazine?
A: While I appreciate folks who enjoy the photographs on my blog, as well as on my Flickr page, since they are intended to either accompany a recipe or be part of a story about a place I visited. For that reason, they’ll be taken out of context so I don’t allow them to be used elsewhere, whether online or in print (including commercial enterprises as well as non-profit ones.)
Q: Why are there typos in your blog entries? Can’t you spell?
A: I write for a living, and when I do an assignment for a book, for which I get paid, I have the luxury of taking the time to proof and re-check my copy before it’s submitted for publication. The blog is intended to be lighthearted and a place for me to share my stories about life in Paris. A blog is an online personal diary, or log (the word “blog” is a mash-up of “web” and “log”) and was originally intended to be a place to share things on a casual level. Much has changed, but it’s still nice to think of blogs are personal spaces for writing and ramblings, typos and all. (If you’re interested in error-free text, buy one of my books.)
Q: How do I get added to your links page?
A: As you can see, there’s lots of links already there. It started out mostly being friends, but it’s blossomed into a long list of food blogs that I wanted to share as well. At this point, I’m not adding any more links. So if you’re not on the links page, it doesn’t mean I don’t like you, nor does it mean I don’t like your blog. There’s plenty of blogs I read and enjoy, but aren’t necessarily on my links page. A good way to get readers is to leave a good comment, and put your URL in the appropriate field (rather than the name of your blog, where your name goes), where the site automatically links to it.
Q: I want to start a food blog, or make mine better. Can you give me any suggestions?
A: A blog of any sort is a personal diary so what works for me may not work for you.
A general rule would be to look closely at blogs you like and read regularly, see what they do, and figure out why you find them interesting. Is it your humor, your photos, or your recipes? Take inspiration from others, but make it your own.
You can read an in-depth post I did on Food Blogging, which talks about various facets of blogging.
A few things you may wish to concentrate on are design of the site, good content, and expressing your voice. The most important advice I can give is to edit.
Most writing is improved when it’s distilled down to the best nuggets: less is more. On the internet, people have limited time to read, and to me, a post should be easily readable in 2-3 minutes.
If I had to name a short list of things to strongly consider:
- Get your own domain name.
- Use a good host (server) that has customer service.
- Don’t use the same blog template everyone else is using.
- Buy a DSLR camera and learn how to use it.
- Update your blog regularly, but make all your content count.
- Make friends with other bloggers, network with them, and link to them.
- Don’t leave spammy comments (ie: “Looks delicious – check out my site!”) on other food blogs, or put your URL in comments on blogs.
- Break up large blocks of text with pictures.
- Engage people in social media in meaningful ways. Remember that blogging is about giving, not getting.
Still, I advise you not to take it too seriously. It’s not a popularity contest and if it’s not fun, don’t do it.
In addition to the article on food blogging on the site, that I mentioned just above, you might wish to read my article, Do’s and Don’ts About Food Blogging for Cookbook Authors, whether you are an author or not.
You can get helpful tips at these links:
- Food Blogger Pro
- Food Blog Alliance
- How To Start A Food Blog
- Adam’s Blogging Advice
- 8 Habits of Highly Excellent Bloggers
- How to Blog About Food: Useful Tips for New, Emerging, and Aspiring Food Bloggers
- The Unfortunate Truths of Food Blogging
- Delicious Days: Foodblogging Do’s and Don’ts
- 9 Tips To Start Blogging Successfully
- Creating Fans from Scratch
- 26 Steps to 15,000 Visitors a Day
- How to Blog
- How to Start a Food Blog
Q: I want to write a cookbook. Can you help me?
A: Sure…click here to read my tips.
Q: How can I contact you?
A: You can use the Contact Form.
Q: I sent you a message and never got a response. What kind of jerk are you?
A: Unfortunately I’m not always able to answer each message as I’d like to, so I apologize. Sometimes I get really busy with other projects. I do read all my messages and appreciate any and all feedback. Please don’t get mad at me if I don’t.
Q: I don’t agree with something you wrote on your blog. What should I do about it?
A: While I wish that everyone agreed with me 100% of the time, unfortunately that doesn’t always happen. These are just my opinions and ramblings and I welcome constructively written, friendly counter-opinions in the comments area. I will delete any personal attacks or stupid stuff. Hey, I’m just a cookie baker and what I say isn’t worth getting anyone’s knickers in a knot.
Web Design and Maintenance
Q: What blogging platform do you use?
A: The site is built on WordPress.
Q: Who is behind your site?
A: The theme for the site was designed and is maintained by Cre8d Design.
The original site design was by Plasticmind.
The site is hosted by Liquid Web.
Blog Tutor handles some of the technology of the site.
My newsletter is powered by Mad Mimi.
Advertising is handled by She Knows Media. If you want to advertise on the site, please contact them.