Vincent Dallet invites us into his pastry and chocolate school in Epernay to make the Champagne region’s famous “biscuits roses” or “biscuits roses de Reims,” known in English as champagne biscuits, and shares the recipe with our readers.
This is not a restaurant review of Oth Sombath, a French-Thai restaurant on rue du Faubourg Saint-Honoré in Paris’s 8th arrondissement where I went as a favor to a French expert in gastronomy, unless he was doing me the favor of inviting me.
Menton, last stop on the French Riviera, has two major markers of creativity and sophistication, one gastronomic, one artistic: Mirazur, the outstanding restaurant of chef Mauro Colagreco, and the Jean Cocteau Museum, dedicated to a poet and artist who represents the artful high life along the coast.
Symbols, stars, numbers, and other restaurant rating systems can provide a culinary relief map of a city, but they’re inadequate in revealing the particular interest of dining out in one restaurant or chez one chef [...]
Investigated the culinary universe of Guy Martin, chef of Grand Vefour, one of the most recognizable names of high gastronomy in Paris.
In the context of my investigations into the culinary world of Guy Martin, the chef who presides over the ovens at Paris’s stellar Grand Véfour, I joined a group of Paris-based food bloggers for a class at his cooking workshop. Includes video.
Symbols, stars, numbers, and other restaurant rating systems can provide a culinary relief map of a city, but they’re inadequate in revealing the particular interest of dining out in one restaurant or chez one chef [...]
Fabien Nègre is a writer, a journalist, a media content producer, a consultant to chefs and restaurateurs, a gastronomic critic and commentator, a wine man, and a cigar connoisseur. He has a doctorate in philosophy [...]
The Town of Versailles is often ignored by those visiting the Palace of Versailles. That’s understandable in that the palace, the gardens, and the Trianons in the park can keep a visitor well occupied for [...]
