If you are on Twitter, I highly recommend that you follow Chef Alain Passard’s tweets @ArpegeLive for some of the most stunning food photography from his feed!

Pastis in a New Space

Pastis closed in February for a major renovation; the latest rumor is that it is relocating from the Meatpacking District it helped to rejuvenate…

Balthazar Breakfast

Because Balthazar can be booked for lunch and dinner, try going for breakfast or brunch. The ambience is the same, and you can stop in the bakery afterward to buy croissants for the next day! Reservations recommended, even for le petit dejeuner…

Fresh Flowers

During these sultry summer days, brighten up your rooms with colorful blooms. Yellow and purple are complementary cheerful, and white and bold pinks or reds are perfect companions. Fan them out on tables and mantels to cool down the hot and humid haze…

Days of Wine and Roses

This article says not to leave Paris without trying some rose. I agree, and in fact you can find plenty of French rose here in the States. It’s dry and goes down smoothly in the summer, so remember to drink responsibly…

Tricks of the Trade

When your cup runneth over because the server continues to fill an already full glass, it could be that she is encouraging you to buy another bottle…

Day-Care Cuisine

Young gourmands in French preschool appreciate chefs’ efforts to please them…

“Restaurant de Qualite”

The French are ganging up against the “fait maison” label law; especially when Alain Ducasse and other master chefs had already created the “Restaurant de Qualite” designation last year. Membership in that club is voted on; no fast- or industrial food is allowed. Read more:

And here is a more recent article on the initiation of the new government guidelines:

Blue Hill

Dan Barber, of farm-to-table fame, made this tasting menu, much of which came from a rooftop garden… A bundle of beans grilled, with assorted condiments Seared tuna with tomatoes and squid Lobster claw on succotash Berkshire pork with eggplant and dandelion greens Apricots and blueberry sauce with cake and blueberry ice cream An embarrassed boyfriend, … Continue reading


An amusing booth and our amuse bouche of raspberry gazpacho Crab salad with fresh peas, nori, and yuzu Fried sweetbreads with pickled peaches Black sea bass crusted in seeds with fava beans in broth Suckling pig terrine with a puree of onions and beets Milk chocolate custard, warm chocolate cake, and white chocolate ice cream … Continue reading


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