J – My introductiion to Polish cuisine is progressing rapidly … so little time, so many dishes. How am I ever going to try all 20 kinds of Polish sausage? What else can I pair with herring salad? [Rare bavette steak, above.] What about borscht? Blintzes? Pastries? My head is … Continue reading
J – Rodin was a profoundly moving artist … compelling and irresistible. I visit the museum each year. This year the remodel was done. Beautiful. I have a similar reaction to the two amazing meals I had on my last two days in Paris. Compelling. Irresistible. Must return. I seem … Continue reading
J – The denizens of Montmartre are always celebrating something … like Le Fete des Vendanges (Harvest Festival), for example. In October, a week-long festival celebrates, basically, the grape harvest in Le Montmartre. Yes, Montmartre has vineyards and makes wine. It’s a big deal here. A whole week. Galas. Parties. … Continue reading
J – I ate really well in Paris … without spending a fortune. In fact, I only went out to eat four times in almost three weeks: my arrival-day lunch, my obligatory fois gras burger at Chez Genette down the street, an amazing Chef’s Table-style private dinner at Cookin’ with … Continue reading
J – France has laws regulating just about everything … even one prohibiting the landing of flying saucers in the vineyards in Provence. The making of baguettes is no exception. Not only are you required to use very specific ingredients, you cannot make them before 4:00am or after 10:00pm. Makes … Continue reading
J – I have some minimum requirements … when I am staying in Paris for any length of time longer than a day. They are: great, affordable French wine, amazing … mostly stinky … French cheese and a baguette “traditionelle.” (You ask for “un tradition”) In Le Montmartre, having all … Continue reading
Update and Redux: J – I just had to go back … were there any spies? Not that I could tell, as if I could. Same security guys, though. I felt safe. J – Actually, not really … It just seemed like that when I got to this restaurant. Right … Continue reading
Update and Redux: J – After an introduction by Chef Constance of Cooking With Class, this has become my daily market. Oh, my! In France, if it is not fresh, it is not offered for sale. Friendly shopkeepers. Variety. Amazingly low prices. Delicious. J – Shopping for ingredients with a … Continue reading
Update and Redux: J – Le Canal Saint Martin never ceases to charm me. From my first, delicious salmon tartar at La Cantine de Quentin, I was hooked. Beautiful canal. Meandering, Brooklyn-esque streets. Quirky shops, with great finds. Amazing graffiti. Great food. I’m back! J – Napoleon I and III … Continue reading
J – Most of the really great food in Paris is not being served in “starred” restaurants. The young, ambitious new chefs have eschewed the star system in favor of local, fresh ingredients and innovative dishes, which change daily. Oh, boy! Save me a seat. That was my goal … … Continue reading