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I am always attentive to the commentaries who can be made by some journalist about the quality of an exquice grocery in Paris or in France. Nevertheless it happens that there is always a confusion made in those commentaries betwen an exquisite shop in France and a products of the soil shop. An exquisite generally shows some luxury products,great wines,french of international,destined to luxury customers. A products of the shop shows some unknown products of the soil from some provinces of France. Generally the prices are sage and the target is to promote the little artisan. In this last case the clientèle is more popular. I always visit some french gastronomic exhibitions in Paris as "paris fermier" and I always remarked that the artisans assert the notion of the notion "product of the soil" more than the notion of "luxury product". There is one journalist,Mr Vincent Ferniot,on The french TV emission TV "télé mation" who has always made the difference betwen luxury products and products of the soil. Obviously he is not the only one the journalist who made the difference,but I would like that in the future the commentators to be more precise in this field!

your favorite: triple creme/juicy camemberties complex goats smokey, sharp, putrid but heavenly or stinky and old cheeses. thanks *for a friend in los angeles.

hello all. just wondering if anybody has a favorite way to cook their brulee. I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW. Good texture inside. Just a bit wierd on top. I welcome any input. thanks.

As I was flipping through the December issue of Vogue last night, I came across an article on Lobster Souffle by Jeffrey Steingarten. The piece talked about two different lobster souffle recipes that supposedly reminded Steingarten the one he had as a teenager in Paris, that had set him on the course of gastronomic discovery. One of them involved taking the souffle mixture from Jacque Pepin's Complete Technique and the Lobster preparation from Julia Child's Cooking with Master Chef and the sauce from either and putting it together. The other was developed between Steingarten and Didier Elena (executive chef of Alain Ducasse), which you have to send away for the recipe. The whole venture supposedly takes about 10 hours. Has anyone ever tried this? The dish sounds fascinating and I would would be willing to give it a shot on some weekends but as I don't have either books from Julia Child or Jacque Pepin, I have no idea what he was talking about. I've sent away for the recipes and is stiill waiting but anyone else who wants to try it and compare notes with me can send an email to lobstersouffle@earthlink.net. source: vogue article December issue

I always approach a visit to France with malice of forethought: what am I going to suitcase home this time? It occured to me that it would be interesting to find out what all of you consider important enough to shop for and lug home. My stash has been very personal and makes me laugh; all of these things have more to do with sentiment than with intrinsic value. A partial list: Kilos of herbs de provence (I now have a surplus in my freezer) lavender ble tarbais beans (indepensible for great cassoulet) BarLeDuc Cherry Marnier (the available only in France cherry version of Grand Marnier) Languedoc garage wines Sel gris and Fleur du sel Piment d'Espelette Flocantes (flocantes are a "Gascon callison", made with prunes, almonds and armagnac, topped with royal icing) Antique French as well as new Provencal and Basque linens Sauce spoons and antique cheese forks 19th C. glass confiture containers, crockery fois gras pots, Feliz Potin confiture crocks armagnac, topped with royal icing) Chocolate and Annick Goutal

For those of us who don't import our wine from the provinces, a user-friendly wine merchant in Paris is invaluable. We have had wonderful attention and service, resulting in excellent bottles, at Le Dernier Gout on rue de l'Abbaye in the 6th, at Tchin-Tchin on rue Montorgueil as well as at a shop on the 60s block of St. Dominique, whose name I forget. All of these shops encourage experimentation, and are delighted to discuss unusual wine areas and bottlings. Do you have favorite shops where you return for familiar and new-to-you wines?

I want to buy a French cookbook but I am not sure where to start. Should I buy Julia Child, Jaque Pepin, or Robuchon. I am leaning towrads getting "Le Quisine De Robuchon" (sp??). Any recommendations would be appreciated and please specify the name of the book in addition to the author if possible. Thanks FM PS: I've never owned a French cookbook.

Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy. What am I doing wrong, or what can I do to retain then crispy factor? Thanks. Mike

I have a recipe here for a Leek Tart which looks quite good. So that will be dinner in our house this evening. It dawned on me today that Leeks are one of my favourite veges, it's a pity they are seasonal :/ What are some of your favourite ways to prepare leeks? Or do you despise them ? I would also be interested in any other Leek Tart recipes that you might have hanging about in your kitchen

I end up buying at least two dozens of these when I am in Chelsea (le Bergamot). And even before an hour is over, they are all gone. I would love to learn how to bake them. I did read about them in Larousse... But wondering if anyone has a working, tested recipe to share. Also what jellies should one use? Would it be ok to use home made jams?

BBC News

Bonjour Paris reoprts that Jean-Paul Hevin's chocolate boutique now has an outpost on the Left Bank (7th arrondisement): 16 avenue de la Motte-Picquet Métro: Latour Maubourg T: 011 33 1 45 51 99 49 (The pre-existing shop is at: 231 rue Saint Honore 75001 Métro: Tuileries. Website: www. jphevin.com) http://www.bparis.com/newsletter1464/newsl...m?doc_id=139130

It's the morning of Epiphany Eve - the last of the end of the year feasts in France. We've survived Christmas and New Year's and tonight as most Parisians we'll be gathering once again but this time finish the evening with a Galette des Rois. It's a Cake of Kings made of puff pastry, almond paste filling and a favour hidden within. Traditionally the favours were humble beans but they've evolved and now include various ceramic items from cartoon figurines to an elegant Lilliputian tea set at Laduree - only 12.50 for about 5 or 6 pieces. The one who finds the favour will be blessed with good luck in the new year - as well as wear a crown during the feast and bestow small gifts to other guests. The Ephiphany was the day the three wise men first saw Christ and thus he was revealed to the world. It's the 12th day after Christmas - January 6th - and a fittingly quiet family closure to the excesses of New Year's Eve. Traditionally the cake is made today - the eve - and then eaten tomorrow at tea but most people will celebrate today as it's Sunday. A few of the notable cakes I've seen around town have been at Pierre Herme - who has the classic one of course as well as a second with a bitter chocolate ganache and a third with coconut and morsels of roasted and caramelised pineapple. The classic is the only one available in an individual size - but that and all others are also available for 4, 8 and 12 persons. The individual's offered at only 4.30 - remarkable considering the artistry - plus with all sizes you receive a favour and a crown. I was there Thursday and sampled all of the seasonal and a number of signature items and of the seasonal found the Satine my favourite with a surprising complexity from the lightly caramelised meringue/cream cheese down through refreshing passion fruit to a nicely resistant though whisper thin crust. But it's the much discussed Ispahan that captivated me completely. And at Aoki they have again the naturelle as well as another made with the almond paste and matcha green tea and sweetened red bean - matcha is the powdered Japanese green tea ceremony tea. Both available in individual size, the former 3.50, latter 4.50 - and for 2, 4, 6, 8 and 10. Plus they're open tomorrow - normally closed on Monday. I was just at Aoki yesterday, again did a pastry tasting, and would strongly counsel you to try the black sesame macarons as they have a very agreeable toothsomeness. The Galettes des Rois may be available at some patisseries until Mardi Gras. After that, you'll have to wait until next year. Best wishes to you all and your families.

Tarte Tatin thread from the French Forum I am craving Tarte Tatin big time. I am sad because my bac back is bothering me a lot. And I wonder if I should make some...Shall I risk it? Hurting my back more... Not sure... But I am craving some badly... Most restaurant versions are not ever good enough for me. I have been spoiled... Jaybee has made promises... But not sure when I will get a taste of his Tarte Tatin... Scott Campbell at SQC makes a great Tarte Tatin.. But I am too lazy to go out with this pain. SO... I call out to all you caring eGulleteers to share recipes for Tarte Tatin... And in the meantime... I shall take some painkillers.. and hope I feel fine enough to bake some this evening. Recipes anyone?

This thread is for discussion of Glorious French Food: A Fresh Approach to the Classics, by James Peterson, and Suzanne Fass's review of it.

Jason had his Golden Fleece, Bush has Osama Bin Laden, Pete Sampras the French Open. That almost unattainable goal, that holy grail. Mine has always been the baking of the perfect baguette – golden brown, crunchy on the outside........ The baguette in its most sublime form is more than just a delight in itself, it is a symbol of living at its most civilized, a reminder of what really good food should be. Open a bottle of wine, add cheese, olives, butter and bread and you have a meal. Open a bottle of wine, add cheese, olives, butter and a baguette and you have a feast. Fond memories of sitting on the banks of the Seine with a bottle of Burgundy, a chunk of cheese, a baguette and thee…. Problem: The closest bakery that purveys the real stuff is simply too far from home for it to supply my daily fix. Solution: Bake my own. Ha! I first started trying just before the millennium (good skill to have in the post-Y2K collapse of civilization) and the years since then are littered with memories of abject failures and so-so successes. "I am about to finally give up", he said, hanging his head in despair. Unless a kind soul out there can provide succour........

There is a wondeful event called the salon de vignerons independants at espace champerret beginning Friday and going through the weekend. This is a tradeshow of independent wine producers. For the price of admission you get a small wine glass, then can go around to any of the hundreds of vignerons to taste what they have. I went last year and got the impression that most were there looking for contracts to supply restaurants, but all were more than happy to sell individual bottles. I have seen some restaurants giving out tickets to this event for free.

Tomorrow I'm cooking for a crowd. It's staff appreciation day for the teachers and we are putting on lunch snacks and stuff for them tomorrow. I'm making a roast pork, which I will cook at the school since I have to be there all day anyway. I would normally put roast potatoes around the roast, but that won't be enough for people, so I was thinking about those small parisienne potatoes. Anyone got a good recipe for these?

Does anyone make their own Croissants? If so please post a recipe that you have found to be successful. I personally have never done them but I want to bake some for my wife for mother's day. Thanks FM

I am feeling a little out of place in this forum, as I usually stick to the Beverages forum, but here goes. . . I am hosting a Cognac and Armagnac tasting at a local club and would like some imput as to the cuisine that should be offered. I am considering two options: a one course meal or heavy hors d'oeuvres. I would like suggestions for region-specific cuisine, within reason. Cost is a factor, so nothing too extravagant. Thanks for your assistance.

Patricia Wells speaks quite highly of this vendor in the Carmes Market, and I infer from her description that Le Soleil Provencal is only there on Saturday. Her glowing comments about the tanche olives and the olive oil from Mausanne-ler-Alpilles lead me to two questions: is this vendor only at the Saturday market? and can anyone tell me about personally trying this olive oil? We are already trying to balance a trip to Chartres and the start of the Tour de France on one Saturday, and the second Saturday is definitely out due to a one-day TGV to the Loire for a tour. Is this oil worthy of a special visit early on Saturday, or can I find it at that market on Tuesday or Thursday (or elsehwere, for that matter)? I know there are some specialty shops for olive oils, but I swear Patricia was at a prie dieux when writing about Mausanne-les-Alpilles!

I would greatly appreciate a list and addresses of Bakeware,Cake-Deco supply stores in Paris. Also if there is any bookstore that sells french baking books but in english. TIA yoshka.

i am looking for the BEST beef wellington recipe. i have seen a few and they use mushrooom instead of goose liver. i am looking for goose liver. thanks

On next 27 th may will happen in Paris the opening,in The Hotel Bourbon Condé,of the first cooking flower school. as it is in relation with my job,I've been invited and I'll do later a report of this opening on this forum. the Hotel Bourbon Conde is situated 12 rue Monsieur in the 7h district in Paris.

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