Results tagged fromage from David Lebovitz

A couple of weeks ago, I took a trip to the Savoie, a region of France that was once a dukedom of Italy. As you travel through France, especially away from the center of the country, you see more influences from neighboring countries, such as in the Basque region, where cornmeal and chile peppers figure into the cuisine. In Nice, pistou and socca from Italy are…

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Abruptly, it’s fall. The weather turned brisk this week, and I’m starting to wonder which box my scarves and gloves are in? When I lived in San Francisco, where the weather is notoriously fickle, the joke was that the only way to tell what season it is, is to hit the market. True, not everybody is concerned with seasonality. I was recently asked during a…

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The French concept of terroir, a confluence of elements – soil, atmosphere, weather, and other factors – that gives something a certain taste or flavor to foods and wine, is often spoken of as an elusive concept outside of France. But it does exist in the United States, as well as other countries. We just don’t have a word for it. The French, being so…

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Every summer, we head to Burgundy to visit French friends who live abroad, but who return for the summer. They quickly get reacquainted with the more leisurely lifestyle in the French countryside, which include enjoying Chablis and visiting the small town markets. Because we’re such top-notch guests, pitching on with the cooking and making sure their pool gets used, we always get an invite and jump at…

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It’s not a drag to be in Paris in August. In fact, those who stay in town always say the same thing – “This is the best time of year to be in Paris.” (Or, “Wouldn’t it be incroyable if it was like this all year?”) Even though Paris is a lot smaller, imagine if 85% of the people left New York City or San Francisco in…

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The way to shop for cheese in France is not to go into a shop with a list of cheeses that you plan to buy. The way to do it is to go in, look around, see what looks best that day, and buy that. There is, however, another factor – and probably the most important one – and that’s to listen to the advice…

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A few years ago in Paris, I was invited to a special lunch by Dan Barber, of Blue Hill in New York City, who prepared a meal at the restaurant of Alain Ducasse at the Plaza Athenée. I’ve been fortunate to be on the guest list for some of these meals, including ones that profiled Japanese and Chinese chefs, meant to introduce the foods of…

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Althought it’s hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want…

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The French often say, “There’s no need to leave France – we have everything here!” While it’s easy to brush it off as chauvinism, it’s true — for a country that could fit inside of Texas, there is a huge diversity of climates and terrains in one, single country. You can find everything in l’hexagone, from the windy shores of Brittany (where we’ve huddled around…

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