Listing articles 1 to 15 of 15 articles with tag ‘Paris’
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Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.
Visiting Pierre Hermé's Pastry Shop in Paris Very Popular
Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside!
A Visit to Rungis, The World's Biggest Food Market Very Popular
Rungis, just outside Paris, is a cult place for gourmets. It is so huge you need a car to go from one hall to the next. That is where Parisian chefs buy what they cook. I was able to visit at 4h00 in the morning.
Cannelés Bordelais Popular
Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.
Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.
It took me several visits to the mythical 200-year-old professional kitchenware shop Dehillerin in Paris before they agreed to sell me the knife I wanted. A unique gastronomic pilgrimage destination if you can swallow the attitude.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?