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Found 595 results

  1. John Talbott


    Chocolate This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Chocolate tasting 2007 Chocolate Recon Chocolate show 2001- Angelina’s Salon 2005- La Petite Fabrique The end of chocolate Chocolate surprises
  2. A friend of mine is doing a language immersion program in the town of Sancerre in the Loire Valley. She asked me if I could find out about any wineries that she should be sure to visit. I figured this was the best place to find that out. Thanks for any tips.
  3. There has been an intriguing topic running on the Italy Forum that I think could be mirrored/echoed here. We’ve discussed haute cuisine, products and chefs but I’m not sure we’ve tackled in France some of the issues mentioned in Italy. And while some of the folk contributing to the discussion there are active here (FatGuy, Swisschef, docsconz, Markk, etc), this may be new to others. Hathor started it out by saying: Rather than quote more quotations, take a look at it and see if it stimulates ideas about traditional vs. contemporary French cooking/cuisine. I think it does.
  4. tan319


    One of the owners of this French bakery I work at asked me today about this bird, which I think is a cross between a turkey and a chicken, for lack of a better explanation. I have a French cooking mag in which she had seen a recipe featuring it. Any info will be greatly appreciated! Thanks to all.
  5. 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.
  6. glennbech

    Gribiche sauce

    This sauce is a emulsion sauce based on hard boiled eggs. The yolk and white of the boiled egg is separated and the hard boiled yolk is mixed with the mustard, and oils to make the emulsion. Later, herbs, white wine vinegaer, salt, shallots, capers are added. Finally the egg white is finely chopped and mixed in. - My first atemt at this sauce was a disaster. It split..... I know how to make mayo, and sauce berinaise without problems, so this came as a sureprise. Does emulsion sauces based on hard boild egg-yolks split more easily? - Did anyone make it? Was it good? - I was planning on using it with Asparagus for a starter. Any other suggestions?
  7. Elissa


    I've made maybe 10 of these over the last 15 years with always different results. Sometimes recipes call for yeast for the dough, sometimes not. I never seem to keep hold of the recipes I like best though. Just started one for today, that called for yeast. However, the yeast however never foamed, so I just threw it in with the flour and salt anyhow. Dumb? Chuck the whole mess and begin again? Id like this one to be perfect. Help much appreciated.
  8. Hi. I´we just moved to Paris. I am constantly in search of more when it comes to learning more about the culinary world, but i did´nt bring enough of my library from Norway. So i´m looking to buy a new or used copy of Harold McGee´s On Food And Cooking, amongst others. I also want some new books for inspiration and so on.. The litterature should preferably be in english, but french is fin too. Can anyone help me(and others) with some adresses and way descriptions? Thank you! Petter
  9. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Jacques Genin and Pierre Marcolini Chocolate Recon Lovely chocolatier Questions about a la Petite Fabrique Chocolatiers of Paris NYT Buche de Noel C Constant
  10. I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things? Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?
  11. silverbrow

    Jewish Paris

    I'm interested in doing a bit of a cultural tour around those bits of Paris that either have historically had Jewish communities or currently have a large Jewish population. I'd particularly like to draw on this Board's knowledge for kosher restaurants and kosher food shops. I'm also interested to know in which arrondisment the majority of kosher shops/restaurants are. I know historically the Marais had a large Jewish population but my impression (perhaps incorrectly) is that this is no longer the case, although some restaurants and shops remain. All help gratefully received.
  12. Marlene

    French Onion Soup

    Since I'm on a soft foods diet for the next couple of days, i thought I might French Onion Soup tomorrow. Tea is about all I can handle right now . I've always used just regular cooking onions to make it, French Onion Soup but it occured to me that spanish onions might also be a good choice. anyone have a favourite onion they use when making this soup?
  13. According to Web Radio du Gout the newest fad is Le Slunch a most non-Anglo-Saxon meal invented by a journalist at the French Elle. One gathers ones friends at the end of Sunday and eats mets without plates between 5 and 10 PM. Examples are: fruits, tartlettes, cold soups, ham, haddock rillettes, dips, salads and grilled pumpkin as well as fruit juices, teas and unusual wines of all colors. The book is “Slunch" by Pascale Weeks (Alias Scally), Editions First.
  14. I'm so excited to have applied for and received a two-week culinary writing residency at Kitchet-at-Camont, a culinary center run by Kate Hill in rural southwest France. My first week I'll participate in a regularly scheduled program -- Camp Confit. My second week is entirely up to me in terms of what to do, where to visit, what to learn to cook. It's an embarrassment of riches -- with France before me, how to I begin to narrow it down? On one of the 7 days Kate and I will visit le Marché aux Truffes de Lalbenque, and if I can scrape up enough euros, maybe even purchase some for for dinner that night. Other than this I have a week wide open to plan a program that will help me learn about the cuisine of southwestern France. Aside from simply learning some cooking techniques, my primary focus will be the connection people have with their food - with farms, food artisans, butchers, etc. I would love suggestions for either particular dishes to study (foie, pate, cassoulet and confit are covered the first week), or excursions/experiences to work into the time. It's my first time to this region of France. Thanks!
  15. Margaret Pilgrim

    Abbaye de Cîteaux

    We were finally in the area with part of a free day and I insisted we go the the Abbaye de Cîteaux and try to buy some of their famous but incredibly hard to source cheese. We were in luck in that the cheese was both in season and in stock. We bought a huge (9" x 1/1/2") wheel for 11€. The price is 15€ a kilo. This is a lovely cheese, slightly smelly, oozy but nutty and mellow in taste. Worth a go if you are driving the Cote d'Or. It's only some 10km off the main Beaune-Dijon wine route. We shared half the wheel with our host and the balance is a diminishing souvenir in our refrigerator.
  16. Those of you in France probably have many favorite places where you buy your cheese. Since I am not in France - and live in a place where you can't even buy something like Pont l'Eveque - I don't. Anyway - my favorite place for ordering cheese from France is fromages.com. I am sure it is not the best cheese in France - but it is good cheese - and the service is excellent (overnight Fedex). If you order by late morning in the eastern US - the cheese will be on your doorstep next morning. Anyway - it is having a sale through 12/2 - 15% off cheese. Promo code is 281108. Only problem these days with buying cheese from abroad is customs (Department of Homeland Security). It will not allow through any cheese that isn't aged for at least 60 days. So if you have a favorite cheese that is past its prime at 60 days - don't order it. Fromages.com follows the rules - so your shipment doesn't wind up being rejected when it enters the US. BTW - I say this not to invite discussion of this rule - but only to bring it to your attention. BTW - I have nothing to do with this firm - except I am a satisfied customer. Robyn
  17. I posted a bunch of holiday cocktail recipes from a current issue of a popular French cooking magazine here. You guys might be interested, and if you aren't, I don't know who would be!
  18. docsconz

    Ice Cream in Paris

    I did a search on eGullet and can't believe that there is no topic comparing Parisian ice cream places! What piqued my interest is Louisa Chu's excellent articles in her blog, A Movable Feast, on three different ice cream places. So far Berthillon is the only one I have tried, back when I was last in Paris in 1999. I loved it then. My most memorable flavor was Armagnac and Raisin. It is a must for my wife and I to revisit now and bring our children. Others mentioned by Louisa include Pierre Herme's ice cream sandwiches and gelato from Amorino. What and where are your favorites? Any good ice cream stories?
  19. John Talbott


    Picnics A compendium of existing threads This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Picnic on Monday Picnic baskets Paris parks for picnics Where to go & what to take There are many other references to picnicking in parks, etc., under threads entitled “budget” etc., which you can search for directly.
  20. John Talbott

    Brown Sugar/Cassonade

    Brown sugar/cassonade This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Brown sugar Cassonade
  21. Looking for a refreshing change after visiting places like La Coupole, Bofinger etc. for my next visit to Paris...tomorrow ! Any recommendations...we are a a group of 8 ! I'll take any idea ;-) Thanks, RUBY
  22. In a discussion of a mystery gateau which we strongly suspected to be Breton, but the origin of which has been happily muddled even further, ptipois brings up an interesting point. A recipe for Gateau Breton appears in a cookbook entitled 'Parisian Home Cooking'. Does it belong there? It's hard to say... Calling all Parisians, native or otherwise! What is Parisian cooking? Next question, what can we call Parisian Home Cooking, and how does it differ from the home cooking in other regions of France?
  23. Hi all, I'll be heading for Toulouse and Bordeaux for some time off in a little while, and I thought I would go looking for some equipment for my home kitchen while I'm there. I'm mainly thinking about tins and moulds for brioche, Madeleines, cannelés etc. I could order these online (they're hard to come by in my part of the world), but shipping is usually quite significant for such orders... Besides, I'd love to browse a well stocked boulangerie/patisserie store while in France. So, to my question: Does anyone here know any markets or shops in Toulouse and/or Bordeaux (or in the vicinity) where I could obtain such moulds? I've tried my hands with Google, but since my French is still... ehm... shaky, I didn't make much progress in the search... Any pointers and advice greatly appreciated
  24. Has anyone seen a site or store for the chefs jacket designer called Alaine Robineau ?? Or seen any other good chefs jacket retailers and designers?
  25. Dave Hatfield

    Chevre (goat) - How old?

    Yesterday at lunch I tried a small experiment with cheese tasting. I had purchased three little goats cheeses from our local Friday market. They came from a small organic producer who's farm is just a few miles away. Raw milk of course. The first was 'frais' or fresh & young. The type that's so delicious at breakfast with a good jam. The second was older, sort of in between in age. It was firmer and stronger in taste. More of a 'classic' chevre. The third was 'sec' or dry and had been aged far longer. It was smaller having lost a lot of moisture and much much sharper in taste. Of the seven of us at table 4 preferred the medium cheese, 2 the frais and one, me, the sec. I was going to take pictures, but the cheese got eaten before I could get around to it. I'm going to try the same sort of tasting with sheep's milk (Brebis) cheeses next time I go to Villefranche market. There's another local producer who has a stall there. It would be fun to try a regional tasting. SW chevre against Loire valley chevre for instance. Anybody want to try posting a tasting along these lines?