Chef Talk: A Lunchtime Cooking Class at Atelier Guy Martin
A class at the cooking workshop of chef Guy Martin In the context of my investigations into the Parisian culinary world of the great French chef. Video.
Three Reasons to Experience a Remarkable Chef: Part I
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...
Americana in Paris: Cupcake Camp on the Fourth of July
An introduction to cupcakes, the cupcake trend in Paris and Cupcake Camp on the 4th of July.
Savoring Provence: The Charentais of Cavaillon, a Succulent Superstar of a Melon
Every summer, piles of gold are sold in the Provencal town of Cavaillon. The gold in question is not the precious metal measured in...
Wine, Women and, Yes, Song
A man with a passion will view the entire world though the optic of that passion. Whatever it may be—wine, women, motorcycles, baseball, Egyptology,...
Ethnic Paris: Urban and Suburban Adventures in Indian Restaurants
For urban residents and travelers, a trip from the big city into the suburbs is often disorienting. The mere suggestion of going into the...
Calvados, Where Rotting Apples Have a Good Name
An introduction to the alcoholic apple-based beverages cidre (hard cider) and calvados produced in Normandy.
Jason and the Armagnacs
In the gastronomic jigsaw of Gascony, travel writer John M. Edwards goes prospecting for the amber eau-de-vie Armagnac while housesitting a 15th-century farmhouse.
* *...
Must-Tastes of the Normandy Landing Zone: 4 Norman Cheeses
It’s the greenery of inland Normandy that first grabs your attention when arriving from Paris—that and the hedgerows, the apple orchards, the traditional half-timbered homes and barns, the horses, and, most importantly for lovers of French soft cheeses, the cows.