Chickpea Polenta Frites with Sumac and Feta via Chef Katy Sparks
"Eateries that reheat premade food wouldn’t be able to call themselves restaurants under a proposal in France."
"What has happened is a progressive erosion of wine’s identity, and of its sacred and imaginary representations," say the report’s authors, Thierry Lorey and Pascal Poutet.
Award-winning chef Laurent Gras demonstrates how to easily peel a tomato with a simple, quick secret in his new cookbook, My Provence.
Stuffed tomato Antibes style by Chez Basilic
Pot de creme by dustinchabert
Burrata ravioli by EatingLA
Bastide moustiers by tastytouring
Poires au vin by Poivre, Zestes d’Orange et Vanille façon Alain Ducasse by Mary.Do
Market in Aix by marcovdz
Angry missives have flown between Paris and Berlin after the decision by organisers of a leading German food fair to ban the French delicacy, which is made from the liver of fattened geese or ducks.
France’s share of the US wine market has fallen significantly over the last year – but it is still generates the most online conversations of any country.
Popelini, the pastry shop Lauren Koumetz opened this month in Paris’s Marais neighborhood, is devoted exclusively to pate à choux, or cream puffs, the bite-size flavor shots that offer a sugar lover an alternative to France’s superstar macaron. On any given day, the choux are lined up in a half dozen flavors including dark chocolate, lemon praline, salted butter caramel, Madagascar vanilla and rose; some have an additional confit filling of passion fruit or raspberry. And then there’s the choux du jour, dreamed up by the pastry chef Alice Barday, which might be strawberry-litchi, Earl Grey tea, pear, or tiramisu, inspired by the Italian dessert with whipped cream, almonds and crunchy chocolate sprinkles.
Inaki Aizpitarte: Light and Shadow au Chateaubriand
Foie Gras by claude.attard.bezzina