Le Vaudésir, an Introduction to Neighborhood Bistro Life in Paris
At its heart, the French bistro is an unpretentious neighborhood gathering place for traditional, homemade food and inexpensive drink. Le Vaudésir, the archetype, is the jumping off point for a plunge into Paris neighborhood bistro life.
Culinary Utility of the Dollar in Paris: 6 Recommendations from a Gourmet Economist
Culinary sleuths Richard and Judy Fritz set out on a deliciously intriguing culinary adventure in Paris as they followed in the footsteps of a little-known restaurant guide written in the 1980s by renown economist Bela Balassa, leading to their discovery of six notable and enduring restaurants to consider for your own culinary adventures.
Paris Hotel & Restaurant Report: Le Grand Mazarin and Boubalé
Le Grand Mazarin, its Ashkenazic/Israeli restaurant Boubalé, and its kitsch-chic bar present a pastiche of major markers of the past 500 years of the Marais district of Paris.
Paris restaurants: Le Grand Véfour, Starless yet Still Stellar
The stars went out on Le Grand Véfour as Chef Guy Martin steered his ship away from high gastronomy. Destination: elegant bistro. Travelers with or without a highly-garnished financial portfolio can now enjoy a seat at the historic table. But is it still recommendable?
Cuisine in Provence: Notable Chefs and Restaurants in the Vaucluse Region
Here’s a wide-ranging list of two dozen notable chefs and restaurants in the Vaucluse region of Provence to help guide you in your culinary explorations and hungry moments when traveling in the region.
Cuisine in Provence: Nadia Sammut at La Fenière, After the Fall
Meet Nadia Sammut , owner-chef of Auberge La Fenière in the Luberon region of Provence, a culinary explorer with a freestyle, gluten-free approach to cooking and a holistic vision of her hotel and restaurant complex. Includes a video recording of our Culinary Conversation. But first, the fall.
Cuisine in Provence: Hugues Marrec at Auberge de La Camarette
Hugues Marrec named his eatery une auberge or inn, rather than un restaurant because, he says, one doesn’t come to an auberge in search of an extensive menu but in the belief that that the chef will be cooking up something satisfying. And satisfying it was when I biked by for dinner and then stayed the night in one of the inn’s two bedrooms.
Chef Talk: A Young American Apprentices with Jean and Pierre Troisgros, Masters of Nouvelle...
In 1974, David Glass went to France to study art history but no sooner had he arrived than his interest forked off into the heart of modern French gastronomy with apprenticeships with Alain Senderens then Jean and Pierre Troisgros.
Paris Crowns Best Baguette Baker of 2020
The winner of Paris’s Best Baguette in the French Tradition for 2020 has just been announced, and the prize goes to… Taieb Sahal, an artisan baker at Les Saveurs de Pierre Demours, 13 rue Pierre Demours in the 17th arrondissement.