For French Cooks Who …
have everything – or nearly everything – in their batterie de cuisine. A Turbotière, for cooking, well, turbots. Available, the pan, …
Monthly Archives: October 2011
L’Armagnac Vieux of the Tour d’Argent (and More)
Beauty comes in many guises. Appropriately for a restaurant in full view of Notre Dame and its mythical hunchback, the …
The Creation of French Africa: Officialdom at Work
True, the British colonized the Gambia, Sierra Leone, Ghana, and Nigeria, but for all practical purposes, like a roll of …
Aix-en-Provence, and the Questions of Exile
I have been reading food writer MFK Fisher’s book about Aix-en-Provence – Map of Another Town (1964) – written about her …
Garlic, the Perfume of Provence
Or is lavender really the perfume of Provence?
Potting About in Provence
Rustic pottery always draws the eye …
The Turtle Wins, Not the Rabbit
Leisurely Sunday lunches provide only one example of the difference between French and American ways of approaching life. Although many …
Chocolate Chaud / Hot Chocolate
Hot chocolate in Paris is like nothing else.
The Perils of Paris, or, How to Use a French Washing Machine and Live to Tell the Tale
The French do food well. Scenery, too. History? Bien sûr! Washing machines? Mais non! Frankly, when it comes to household …
