In which the author has lunch at a middle school cafeteria in the Provencal town of Nyons, realizes that he can’t remember anything from sixth grade and goes to talk to the principal. * * [...]
Olivier Nasti may sound like the name of a villainous cartoon character, mean, bony, bitter and solitary, but the Olivier Nasti I met in the town of Kaysersberg in Alsace is a charming, round-cheeked chef and businessman with a strong sense family. Seven miles northwest of Colmar, in one of the small, colorful tourist-friendly towns along the Alsace wine route,…
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 [...]
