March 2009
27 posts
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Grand fromage: Alain Ducasse flies the flag for... →
For a man who is, by general consent, the most distinguished French chef in the world, who holds 15 Michelin stars, has published 16 cookbooks and inspired no fewer than 27 restaurants, Alain Ducasse is a strangely low-key figure.
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Regional French Cuisine: Savoie: Tartiflette →
From the Croque-Camile blog a recipe for tartiflette out of the Robuchon cookbook.
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France to ban 'artificial' rosé →
France will ban rosé made from mixing white and red wine, even if the EU sanctions the practice, French agriculture minister Michel Barnier has said.
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“When we no longer have good cooking in the world, we will have no literature,...”
– Marie-Antoine Careme
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How to keep the bubbly from bursting →
At Champagne’s annual generic champagne tasting FT wine critic Jancis Robinson finds producers are promoting new sustainability practices.
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PET wine bottle wins award for French firm →
French wine maker Boisset Family Estates has picked up an Ameristar packaging award from the Institute of Packaging Professionals in the US for its Beaujolais Nouveau 2008 wine, which is packaged in a barrier PET bottle produced by Constar International.
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The war of the rosés →
A scheme to industrialise the production of rosé, and beat the New World at its own game, has provoked a furious response from traditional producers in France. John Lichfield reports from Faye d’Anjou
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French wine withers on the vine →
“Of course I don’t expect the British government to care about the welfare of French farmers,” says Jean-Marie Tremoulet.
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Rosé winemakers up in arms over ‘revolting’... →
Take one bottle of white and one of red, mix well … that’s rosé, says the European Commission. From Hugh Schofield in the Loire Valley IT’S ENOUGH to boil the blood of an honest vigneron…
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Eric Ripert awarded legion d'honneur tonight. →
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In Bordeaux, Big Wines and Big Jerks →
In French films, if the screenplay calls for a jerk in a sports car, you can be assured that the license plate will have the number 33 on it, indicating the car is from the Bordeaux area. There is heavy pressure to fit in and toe the line, and those from different social milieux mingle rarely…
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Eat French, Help Feed The Homeless
Throughout the month of April the Culinary Tour de France restaurant group is running a special “One Mouth Can Make A Difference” promotion to benefit City Harvest, a New York City food rescue program. As part of the program diners will be able to add one dollar to their check at any of the participating restaurants listed below. All contributions will benefit City Harvest.
Cafe...
New Book from Hervé This: Building a Meal →
French molecular gastronomist/mad scientist Hervé This has a new book out entitled Building a Meal: From Molecular Gastronomy to Culinary Constructivism (buy from Amazon) where he considers the preparation of six bistro favorites—hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak-frites, lemon meringue pie, and chocolate mousse—and “isolates the exact...
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Paris' Musee Grevin Honors Alain Ducasse With Wax... →
Yesterday, the wax figure of Ducasse was unveiled dressed in chef whites and posed with his signature dish, cocotte des légumes, beside culinary luminary Paul Bocuse.
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New Michelin guide honors French chefhelin →
Crisis wasn’t on the menu Monday for Le Bristol, where Michelin elevated chef Eric Frechon’s restaurant to 3-star status - the only one to receive such an upgrade in this year’s guide. Frechon said his new coveted status should help fill empty dining tables.
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Americans (Eating) in Paris, Parisians in America →
Paris food writer Alexander Lobrano, the author of Hungry for Paris and the European correspondent for Gourmet magazine, shares his thoughts (and tips) on dining in Paris.
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Is Francophilia Retrograde? →
Michael Ruhlman responds to Village Voice critic Robert Sietsema’s criticism that his new book, Ratio, is too Franco-centric.
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“As far as cuisine is concerned one must read everything, see everything, hear...”
– Ma Gastronomie