October 2009
10 posts
2 tags
Who Says French Food Can't Be Friendly? : NPR →
Think of “fine French cuisine” and you imagine pressed linen tablecloths, a lineup of wine glasses, tuxedoed waiters ferrying trays of oysters or silver-domed serving dishes. It’s an experience that has persisted for generations: formal, classical and expensive. But the definition of the quintessential French dining experience is evolving, thanks in part to one Paris chef. For...
France, Land of Epicures, Gets Taste for... →
When McDonald’s France announced a plan to open a restaurant in the commercial mall under the Louvre, the scene appeared to be set for a new French controversy. The New World was about to strike at the heart of France’s most celebrated cultural symbol. The French would not take it lightly. Skip to next paragraph Enlarge This Image Owen Franken for The New York Times Some Parisians have not even...
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Ducasse accuses media of ignoring French →
Alain Ducasse, the famous chef behind some of the world’s top French restaurants, on Monday accused media of falsely peddling the perception that French cuisine has been left behind by other, newer offerings.
Pumpkin Eaters - NYTimes.com →
M. Farigoule looked at me and shrugged, his expression a question mark. It was clear that he was not familiar with Halloween and its customs.
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Alain Ducasse Means Gourmet Culinary Success - ABC... →
Every indicator points to Alain Ducasse having an extra helping of talent under his hat. He cooks dishes no one else could and serves them in ways no one else would. Share Chef Alain Ducasse reveals what tastes best during the Autumn. The results are almost always the same. Wherever he opens a restaurant, crowds and critics flip out. Ducasse comes by Michelin stars the way most people come by...
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Pernod Ricard sales down 6 pct in first quarter -... →
French wine and spirits group Pernod Ricard SA says its sales fell 6 percent in the first quarter as crisis-hit European drinkers poured fewer bottles of its cognacs, whiskeys and vodkas.
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The Associated Press: 1788 cognac, 1875 wine on... →
The landmark Tour d’Argent restaurant, which dates back to 1582, is cleaning out its 450,000-bottle wine cellar, considered one of the best in the world. It is putting 18,000 bottles up for auction in December, an event that has captured the imagination of French wine lovers.
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France and Asia Fall in Love Again - The Moment... →
Food October 2, 2009, 2:43 pm For the Moment | France and Asia Fall in Love Again By Alexander Lobrano Guilo-GuiloMeg Zimbeck Guilo-Guilo, one of the several Parisian restaurants with a talented Japanese chef. This week, the Paris food writer Alexander Lobrano, the author of “Hungry for Paris” and the European correspondent for Gourmet, joins the T table to share his thoughts (and tips) on...
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2009 in France - yet another great 9? | Tasting... →
Any analysis of the outstanding vintages of 20th-century French wine – 1929, 1949, 1959 and 1989 for red bordeaux, 1999, 1989, 1969, 1959, 1949, 1929 and 1919 for red burgundy – suggests that years ending in nine tend to have special properties. This year, 2009, looks, so far, set fair to continue this phenomenon in virtually all French wine regions.
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For the Moment | Finding Pearls in Paris - The... →
Hemlines may rise and fall, but one thing in Paris never changes during the fall, and that’s the heart-warming site of mustachioed men in indigo aprons and rubber boots shucking oysters on the sidewalk outside of the many restaurants that serve these much-loved bivalves. They are never better than they are between October and February.