Paris Booksigning This Weekend

This upcoming weekend I’ll be signing copies my books, The Perfect Scoop and The Great Book of Chocolate here in Paris!

I’ll be at the Richard Lenoir market in the Bastille at the booth of Régis Dion, who carries the most fabulous fleur de sel you’ll ever taste, hand-harvested by his family in the Guérande, which will be available to sample. UPDATE: He is no longer at the Bastille market.

His booth is located near the center of the market and I’ll be there Sunday, October 21, from 10:30am-11:30am.

Hope to see you there!




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  • Alisa
    October 15, 2007 6:06am

    I hope that I can make it, just to see you in action! Never knew about before… You are a wonderful wealth of info – god only knows what I’d do without you… gros bisous ;)

  • October 15, 2007 9:51am

    What fun, I’ll be in town so I’ll try to drop by!

  • October 15, 2007 1:00pm

    This is probably in your book that I have yet to read (yes I know, I’m very ashamed and embarrassed) but I’ve heard fleur de sel is very good with ice cream! :) Thanks for the recommendation.

  • October 15, 2007 3:12pm

    Next time you come to the US, would you please pay a visit to the Mission District, in San Francisco? I am sure you will love Bi Rite’s handmade Salted Caramel ice cream. If this is not enough to convince you, check it out.

  • October 15, 2007 3:30pm

    FM: I was just in San Francisco in June and wrote up Bi Rite creamery and their ice cream.

  • October 15, 2007 5:00pm

    Is there a time that one uses more expensive salts like fleur de sel as a finishing salt rather than for everyday use. I’m just not sure when you would use just regular kosher salt and when you’d choose to use other kinds of salts. I know with the great variety of salts available today there must be special uses for each that I’m just not aware of.

  • Micki
    October 16, 2007 2:53am

    oo! i usually go to the bastille market on sundays anyways, so i will definately try to be there. i know it’s out of print, but there isn’t any chance you’d happen to have any copies of room for dessert, is there?

  • October 16, 2007 3:07am

    Micki: Boy…do I wish I had copies of Room For Dessert!

  • Joan
    October 16, 2007 7:14am

    Just back from a long weekend in paris and sorry it was the wrong one (today is our wedding anniversary and we always go and decided to go the weekend before rather than the weekend after this year). Went to Fromages 31 (which BTW is not 31 rue de Seine, but at no. 64) which was definitely enjoyable, as was our huge plateau de fruits de mer at Wepler’s and various Lao dishes at Rouammit AKA Lao Xan Xuang.
    I also bought a book by a criminal lawyer-cum-novelist whose main character is called Christophe Leibowitz!!
    Joan in Milan

  • October 17, 2007 8:12am

    Joan: Thanks. I actually toss the wrong street number in sometimes to throw off travel writers stealing content! ; )

    drB: Fleur de sel is a finishing salt, used after the dish is prepared. Like any pricey salt, it’s best used when it can be tasted and not dissolved in whatever it is you’re cooking. Kosher salt is terrific for cooking but I would taste them side-by-side to see which taste one prefers.

    Rosa: …see you there!

  • October 18, 2007 3:03pm

    my god, this is so not fair, I missed it, out of the internet for a while and miss the opportunity of meeting such a gourmet like you v_v’ , on top of that I live right next to the market v_v””’
    hope there will be other opportunities as that one!

  • October 19, 2007 5:43am

    Whew-hoo! Finally I get to buy my copies!!! Get that wrist ready chef, I want mine autographed.

  • October 21, 2007 3:37am

    Hello! David, I’m just wondering if you will have a book signing here in Asia, specifically in the Philippines? Rocco Dispirito visited the Philippines and had his book signing early this year. Maybe next year, you would come and visit? Love your books and blog too!

  • October 21, 2007 7:54am

    Hi SimplePleasure: Would love to come to Asia. If you know of some bookshop that would send me there, have them get it touch: Then it’s a date. I expect lots of lumpia (and other yummy Filipino foods) if I make it!