The Potato Chronicles: Memories of Brittany
After several months in Finistère, Brittany, Francesca Cannan discovers the importance of potatoes to Breton chefs in a small café on a blustery winter day, the wind roaring in off the Atlantic.
Cheese: Jérôme Spruytte’s Pont l’Evêque Fermier (Pays d’Auge, Normandy)
Veering off onto the country roads of the Pays d'Auge area of Normandy, let's meet Jérôme Spuytte, one of the few remaining producers of Pont l’Evêque fermier, a farm-made raw-milk cheese.
You know you live in Paris when … Gazelle Horns
He arrives bearing gifts. There’s a box of camembert since he knows that you like cheese. He’s also brought a plastic container of eight cornes de gazelle (gazelle horns).
Drizzling in Provence: On the Trail of Olive Oil and Balsamic Vinegar
On the trails of an olive oil education, the author visits producers in the Luberon and near Les Baux, participates on the jury of an international competition, and adds some balsamic vinegar to this travel salad.
A Summer Cheese Sandwich Recipe
Re-raise the culinary picnic bar with a summer sandwich recipe. Ingredients:
1. A traditional baguette. 2. Comté cheese aged 18 months. 3. Mustard with truffles.
You know you live in Paris when…: French Combat Rations
At home in Paris, in a neighborhood with an extraordinary array of food shops, bakeries and restaurants, the author opens a box of French combat rations and sets out on a mission of three square meals.
Holiday in Paris: The Croissants of August
In search of the perfect croissant for her daily breakfast ritual, Paris resident Donna Evleth sets out on the Great Croissant Hunt when her favorite local bakery in the 6th arrondissement is closed during a long holiday weekend.
Table Talk: Bon Appétit and Other Dinner Conversations
Whether or not you wish each other "Bon appétit" at the start of a meal, look around the table and who do you see? Epicures, gourmets, foodies, connoisseurs, mavens, gluttons, gastronomes, gourmands, bons vivants? Here's how to tell your diner companions apart.
French Table: J. Barthouil Foie Gras and Smoked Salmon
Foie gras and smoked salmon, staples of the French celebratory and holiday table, are both produced with excellence and tradition by J. Barthouil, a family business located in southwest France with a shop in the Marais in Paris.