Results tagged Marais from David Lebovitz

Sometimes I think I am living in the wrong département of France. Don’t get me wrong, I’m happy to be able to walk out my door and get a baguette Parisienne or a sachet of les macarons, libremente (freely). But Breton food is all the flavors I crave: buckwheat, honey, sardines, oysters, fleur de sel, seaweed, and sparkling apple cider. Oh yes, and butter. The…

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I first met Jacques Genin a number of years ago when he was (somewhat famously) working out of a battered storefront, on an uninteresting street deep in the 15th arrondissement of Paris. I say “famously” because as he became quite a bit better known, many folks learning about him through Mort Rosenblum’s book, Chocolate: A Bittersweet Saga of Light and Dark. And subsequently, people started…

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I remember with curiosity, walking by Comme à Lisbonne shortly after it opened. The shop was merely a tiny storefront that featured Pastéis de nata, the famous tartlets from Portugal that are often served by the platter since it’s often not possible to stop after eating just one. Interestingly, a number of bakeries in Paris do make pastéis de nata – some good, some just…

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I’ve come to realize that I’m not very good at ‘watching’. When I worked in the restaurant business, one of my cohorts said to me one day – “There are two types of chefs: doers and watchers.” Meaning that some chefs got right into the cooking with the line cooks, while others like to stand there and watch. I, myself, could be classified as a…

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Poilane

I don’t think about this so much anymore, but one of the reasons I moved to Paris is that I could, whenever I wanted to, go to Poilâne and buy myself a nice chunk of pain Poilâne. Just like that. Although I’m from San Francisco where there are quite a number of excellent bread bakeries, there’s something special about the bread at Poilâne – it…

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Luis Rendón is my new favorite person in Paris. And the guy who makes the tortillas is my second favorite (I suppose if I got his name, he might be the first.) But it’s Luis behind the great Mexican fare at Candelaria, a narrow slip of a place in the upper Marais that serves authentic Mexican food. Lately there’s a new openness, a willingness to…

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A few years ago an American friend asked me about opening a pop-up store in Paris, featuring something he creates with chocolate in New York City. At the time, I advised against it. People outside of the United States do have some preconceived notions about how Americans eat (many still think we all eat at fast-food restaurants), but a recent wave of magazine articles about…

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I wasn’t on planning on going to Princess Crêpe, which I’d passed a while back and was intrigued (for lack of a better word) by their unusual look. Well it was “different”, as my mother used to politely make me say when something was out-of-the-ordinary. If we were in Harajuku, it’d fit right in. But in Paris, this is decidedly different from the rest of…

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Tradition schmadition. Something I’ve noticed every time I come to New York is that the bagels keep getting puffier and puffier. (Which happened before everything started going 3D.) When I eat a bagel, I want a chewy exterior with lot of seeds on it and enough dough inside to support a swipe of cream cheese. I don’t want a whole loaf of bread in there….

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