Le Severo

June 9th, 2011 § 3 comments § permalink

There was a côte de veau for two, and sweetbreads with purée, asparagus and girolles on the menu at Le Severo, but the reason I traveled almost the entire length of line four was to eat steak. And not just any, but what might be some of the best in Paris.

Continue reading

Lemon Posset

May 2nd, 2011 § 6 comments § permalink

Friday’s royal nuptials seemed as good an occasion as any to try a bit of British dessert cookery.

Continue reading

Le Bal Café, again (and again and again)

April 18th, 2011 § 8 comments § permalink

I have been to Le Bal two of the last three three of the last four Sundays. It’s a problem.

Continue reading

The Long Haul

March 27th, 2011 § 12 comments § permalink

On long flights, I’ve always figured that my time was spent better sleeping than eating, a preemptive strike against the inevitable jet lag.

Continue reading

Hong Kong: Tim Ho Wan

March 10th, 2011 § 6 comments § permalink

The first time I visited Tim Ho Wan I was alone. The friendly bunch next to me was impressed by my ability to put away the pork buns.

Continue reading

A Few Recent Favorites

February 24th, 2011 § 5 comments § permalink

I’m on the road now but here are a few stand-out meals I’ve had recently in Paris.

Continue reading

Rome: Volpetti

January 3rd, 2011 § 10 comments § permalink

The Volpetti brothers set up shop in Testaccio in 1973, offering a pan-Italian variety of products, as well as goods from their own kitchens. It’s a beautiful place.

Continue reading

Berthillon (version hivernale)

December 15th, 2010 § 12 comments § permalink

For those of you love ice cream as much as I do but are disheartened by the cold, I’ve found a solution.

Continue reading

Crème de Marrons

December 6th, 2010 § 14 comments § permalink

“Chestnuts roasting on an open fire,” starts the classic American holiday tune, but it’s the French who really know how to make chestnuts sing.

Continue reading

Le Bal Café

November 16th, 2010 § 13 comments § permalink

The Brits likely invented brunch, and now two former Rose Bakery cooks are working on perfecting it at Le Bal.

Continue reading