Three Saints from Isere, Rhone Alps region, are all blessed with a succulent creamy taste. The Saint Marcellin, the Saint Felicien and the Saint Valentin. Gourmandize and epicurean delights at their wicked best.
The marriage of goat’s milk cheese with cows’ milk excites the palate and scintillates the heart. Oh! My Valentine were art thou? Taste this remarkable Saint valentin cheese ...
To order, go to www.fromages.com
This a message for Chocolate Lovers !!!
You can celebrate Valentine's Day at Dessert Studio@Chocolat Michel Cluizel. They will serve you a two course dessert tasting from Pastry Chef, Will Goldfarb.
Each tasting includes a half bottle of champagne, and two 2-piece bonbon boxes.
Not sure if the location is that romantic, but for chocolate you don't count...for love either !
$85 per couple
Available February 14th to 16th. Limited seatings from 5pm to Midnight. Call 212 477 7335 for reservations.
Dessert Studio at Chocolat Michel Cluizel (212.477.7335) is located on the ground floor of ABC Carpet & Home at 888 Broadway and 19th Street
Numerous are those of you who asked me where to find a good utensils for cooking in New York. All the chefs I asked gave me the same answer : Bowery Kitchen Supplies at 75 Ninth Avenue and 88 Tenth Avenue.
If you love cooking, you will find the best low priced, useful, funky, innovative, kitchen gadgets that you actually need over there.
Bowery Kitchen Supplies has been in business since 1975 supplying New York's restaurants and also the Food Network. If you have any questions, "ask the old guy up at the front." And if you go on the right day, there'll be a knife sharpening lady...http://www.bowerykitchens.com/
They have opened another store called Bowery Kitchen East, specialized in knives and chef's clothing on 5 Rivington Street (Bowery), (212) 477-8681.
If you are looking for baking supply, I suggest New York Cake & Baking Distributors . It is a great big emporium of everything you need to make your pastry, candy or cookie masterpiece. Tons of pans, packaging and chocolate moulds. Lots of decorations, chocolates, flavorings and anything else you would need and can't find elsewhere. But help yourself because the staff is not the most friendly than I have ever met...
56 W 22nd St (between 5th Ave & Avenue Of The Americas)
(212) 675-2253
Chef Eric Delalande at Cuis'in prepares a Dinner for two and delivers it to you ready to be warmed up and served. You just have to pick the candles !!!
- Appetizer -
Foie gras Medallion au Sauternes, Sweet Onion and Fig Chutney
or
Tomato confit, Artichoke Heart and Pan Seared Sea Scallop Thin Tart
- Main Course -
Boneless Quail stuffed with wild Mushrooms and Chanterelles, Red Wine Truffle Jus and Baby Vegetables
or
Roasted Half Lobster, Tarragon Butter, Tomato Concassee and Asparagus
- Dessert -
Chocolate Raspberry Tiramisu
Split Champagne Bottle Included (187ml)
$190
Place your order before February 10th at http://www.nycuisin.com
Last year in January, I told you about this delicious tradition of La Galette des Rois (King' cake) to celebrate the Epiphany in France.
I invite you to go back to this post but I want to give you one of my favorite place where to order some galette in New York city. Everybody at The Lycee Francais knows the place and queue every Friday morning in the cold to get the Galette they order for the week end !!!
Cuis'In
Chef Eric Delalande
Homemade Almond Frangipane Pie for 6/8 people :$32
Place your order at 646-468-6159 or [email protected] and they will deliver.
La Galette is a flaked pastry pie filled with frangipane, a butter-rich, smooth mixture of crème d'amande (almond cream) and crème pâtissière (pastry cream).
One of my friend just sent me this info. I haven't tested it but it looks good !!!!
You can order croissants from My Boulangerie and you'll get dough which you let thaw and rise overnight at room temperature. Then bake. Similar drills for brioches, even Proust's beloved madeleines. There are desserts available and seasonal items, too. So even if you didn't grow up with the smell of warm croissants or the taste of a madeleine, the goods from My Boulangerie might just convince you otherwise.
This is the second post in a series of conversations with Chef Paul from the Miette Culinary Studio.(www.mietteculinarystudio.com). "Summer fruits" was posted on June, 15th.
Eggplants.....
Their season is from mid summer until the end of fall as they are sensitive to cold weather. Botanically eggplants are considered as a fruit because of the presence of seeds, but technically are categorized in the vegetable family. Eggplants was originated in India about 4000 years ago. They made their way from India to Europe through the Middle East via Arab traders, which accounts for so many eggplant preparations from India to Morocco.
What I like about eggplant is that it is very versatile; you can stuff eggplants, cube and stew eggplants, fry eggplants, and use in almost anything from appetizer to main course. Eggplant is also easy to handle when in presence of vegetarian people
Salting: Do only salt eggplant flesh when your eggplant is oversize and full of seeds to take the bitterness out. Today’s eggplants are almost seedless so no need to salt them before cooking.
Some Recipes:
Eggplant caviar
2 eggplants (medium size, cut into small cubes
1 garlic clove crushed
1 tea spoon smoked paprika
1 tea spoon cumin powder
1 pinch of sugar
Lemon juice to taste
Salt and Pepper to taste
Olive oil for frying
In large frying pan, add olive oil, place over medium heat and fry the eggplants in batches for 3 – 4 minutes or until golden brown on both sides. Drain on paper towel and set aside in a bowl of food processor. Add garlic, cumin and sugar, smoked paprika. Pulse food processor till ground paste. Add lemon juice, salt, and pepper to taste.
Eggplant Arugula Salad
(Serves 10)
3 eggplants
3 shallots
½ bulb garlic
2 bunches arugula
5 ounces Parmesan cheese
2 tablespoons olive oil
1/3 cup pine nuts
½ cup extra virgin olive oil
¼ cup balsamic vinegar
Fresh cracked black pepper
Preheat oven to 375 degree. Slice the eggplants in half lengthwise. Peel and finely dice the shallots. Peel and mince the garlic. Clean and dry the arugula. Shave the Parmesan into thin curls using a vegetable peeler.
Rub the eggplant with the 2 tablespoons olive oil. Place the eggplant halves face down in a baking pan and roast for approximately 45 minutes, until soft. Toast the pine nuts in the oven on a baking sheet until lightly brown. Allow the eggplant and pine nuts to cool.
To prepare the vinaigrette, blend the extra virgin olive oil and vinegar.
Scoop out the eggplant flesh and toss with the shallots and garlic. Mound on serving plates. Arrange the arugula and cheese. Drizzle with the vinaigrette and sprinkle with the toasted pine nuts and black pepper.
To know more about Chef Paul's cooking classes, go to www.mietteculinarystudio.com
Sunday morning at the Farmer market at La Motte-Picquet-Grenelle in the 15th arrondissement...
No need to comment, just enjoy the tour !
This is the first in a series of conversations with Chef Paul from the Miette Culinary Studio.(www.mietteculinarystudio.com)
Summer fruits……
As we approach July, I love to take a nice walk to the Farmers’ Market on 14th street at Union Square and get some of those delicious fresh summer fruits: peaches, cherries, apricots, tomatoes, berries…
Let me guide you on how to select them and on what desserts to make with those tasty and colorful fruits.
First of all, I go very early to get the “cream of the crop” on Fridays or Saturdays, best days of the Market…
Then, no matter what fruits you are looking for, smell the fruit by the stem, which indicates where it was picked. The smell is a sign of ripeness. Never press the fruit!
Keep your fruits outside in a bowl, as the fridge cut the process of ripening or leave them in a newspaper under your sink.
July is the month of tomatoes in New York. Go for the local tomatoes from the sandy soil of New Jersey…They are excellent!
Peach Dessert: Poached Peaches
Cook the peach in a simple syrup of one cup of water for one cup of sugar. Add one cup of Riesling. Poach them for 10-12 minutes and let the syrup cool down. Serve with ice cream.
If the fruit is not yet ripe, poach them for 20 minutes.
Add some ginger at the end to bring the freshness of summer.
Apricot Dessert: Tarte Fine
Roll the Puff Pastry. With a fork, dot the dough with holes. Sprinkle with sugar and cook in the oven 20 minutes at 350°.
Cut the apricots in half and place them on top of the puff pastry with the curved side on the top. Add a little bit of crème fraiche with a mint leaf for decoration.
Cherry:
My grandmother served them with the stems on a bed of crushed ice cubes and topped with mint leaves. This is my whole childhood! Simple but delicious…
I also love the “Roasted Cherries in Red Wine”
1 ½ pounds of cherries, with stems, rinsed
¾ cup of red wine
¼ cup sugar
1 bay leaf
Set a rack on the second to lowest shelf in the oven and preheat to 450°.
Place the cherries in a baking dish large enough to hold them in a single snug layer.
Combine the wine, sugar and bay leaf in a saucepan and bring to a boil. Pour the wine over the cherries and roast for 15-20 minutes until the cherries are tender, basting occasionally.
Serve with crème fraiche, sour cream or ice-cream. Warm or cold.
For more information about Chef Paul, go to my post “a Delicious experience at Miette Culinary Studio” in the Food and Drink category, written in march 2007.
Eventhough, most of the French people living in NYC flee back to France for summer, you can still enjoy some very interesting French Events in town.
. La Comedie Francaise at the Lincoln Center : July 10 to 15th
Lincoln Center Festival 2007 will present La Comédie-Française, one of the world’s greatest theater companies, in the U.S. premiere of Les Fables de La Fontaine, directed by Robert Wilson. In Wilson’s visually striking interpretation, 19 of La Fontaine’s allegorical tales are brought to life by some of France’s finest actors. Wilson originally staged Les Fables de La Fontaine for performances at the Comédie-Française in 2004. When it was greeted with wide critical and public acclaim, the production was repeated in 2005. Featuring a company of 15 actors, Les Fables de La Fontaine revolves around the animal characters of the tales—lions, birds, foxes, and crows—with their parables of human behavior seen through the eyes of a 21st-century theatrical visionary. Performances: July 10, 11, 12, 13, 14 and 15, Gerald W. Lynch Theater.
www.lincolncenter.org
. Bastille Day : sunday, July 15th. Noon to 6pm
On July 14, France celebrates Bastille Day and commemorates the 1789 storming of the Bastille prison, which marked the beginning of the French Revolution. New York is joining in the celebration with some fun events for the whole family: petanque, pastis, accordeon, waiter's race, French Cancan...a Street Fair with French Flair organized by The Alliance Francaise and French Tuesdays.
On 60th street from Fifth to Lexington Avenue, everyone is invited to be French for a day...
http://www.bastilledayusa.com/
. Citroen Automobiles and Velosolex motorized Bicycles Tour around Manhattan on July 15th
Have fun to look as the famous "2CV" driving down the city. Meeting point at Riverside Drive south and 122th (Grants Tomb). The route
Don't miss on TV:
. Le Tour de France : July 7th to 29th
. "France Will Never Forget"
On June 30th at Omaha Beach in Normandy, France, more than 3000 people will form a chain on the beach and write together on the sand "France will never forget. Thank you America"
Broadcast on TV on July 4th.
The sensory thrills of fine cuisine have long compelled Laurent Tourondel. After graduating at Saint Vincent Ecole de Cuisine in France, the talented French cooked his way through some of the world’s most esteemed kitchens.
At Cello, the elegant townhouse on the Upper East Side, he amassed a series of stellar accolades, which propelled him into the public eye. When the restaurant closed its doors, Tourondel continued to create – penning a cookbook, Go Fish, and opening BLT Steak in 2004. The modern American Steakhouse garnered so much praise that he was bound to expand. Expand he did, creating BLT Fish, BLT Prime, BLT Burger, BLT Steak in Washington D.C. and Puerto Rico, and the nascent BLT Market at The Ritz-Carlton New York, Central Park.
1. How does your childhood in France have (or still) influenced your style of cooking ?
I spent my childhood on the coast of France fishing with my grandfather and baking by my grandmother’s side or coaxing rich flavor out of cocottes of braised rabbit or quails with raisin and foie gras. All those smells and tastes have definitely led me towards cooking and are still very influential. France is where I learned to cook and the foundation for everything I have done since then.
2. Why did you come to New York ? How hard or easy was it ? What did you find here ?
I was offered a great job as executive chef of C.T. (Claude Troisgros). I actually left and came back several years later, after traveling in South America, Asia and Africa to research new tastes and new flavors. I have to confess that it’s been great to work here in New York!
3. What made you decide to open a steakhouse ?
I have always loved the American concept of a steakhouse but I wanted to put a twist on it by adding bistro inspired dishes as well. My idea was to offer something simple but wonderful for the palate.
4. According to you, do New Yorkers have a specific palate? What are they fond of? Is there a difference with Parisians' taste?
NY diners are very sophisticated and they are also adventurous. It’s hard to shock them. I like cooking for this type of audience. Parisians eat very traditionally, I think - very well, but mainly French.
5. Do you meet and share your experience with other French chefs in New York?
Yes, indeed. I like meeting with other French chefs - it's fun to talk about what's going on in the French community here in New York!
6. Can you give us your favorite French addresses in New York?
Daniel, Payard, Le Bernardin.
8. What's next for you ?
Right now, I am working on opening BLT Market here in spring 2007 at the Ritz-Carlton New York Central Park as well as several other BLT Steak restaurants in Dallas, Los Angeles, Miami, Scottsdale.
BLT Market
Inspired by farm-fresh ingredients, the menu features delectable dishes to match the flavors of the season.
Ritz-Carlton, 50 Central Park South, NYC TEL: 212-308-9100
BLT Steak, NY
BLT Steak combines a bistro ambiance with steakhouse fare, where guests partake in creating the ideal BLT meal with very creative sides.
106E 57th Street, NYC TEL: 212.752.7470
BLT Burger
BLT Burger is where the attitude is casual, the burgers are old-school, and the milkshakes are spiked. At this rough and tumble member of the BLT family, BLT Burger serves tender, 100% beef burgers on soft buns with all the burger trimmings you could desire, including the usual and the unusual suspects like cheese, bacon, avocado and homemade chili.
470 Sixth Ave, NYC TEL: 212.243.8226
BLT Prime
With a 30-foot dry aging room and a menu boasting 20 different cuts of prime beef as well as lamb and veal, BLT Prime is the ultimate carnivore’s locale. Savor entrees like American Kobe Rib Eye served with house-smoked sea salt and Braised Veal Osso Buco with Mediterranean hints of orange…
111E 22nd Street, NYC TEL: 212.995.8500
BLT Fish
Located in an elegant townhouse in Manhattan’s Flatiron district, BLT Fish emphasizes the delicacy of seafood. The upstairs menu features an assortment of whole roasted fishes and composed fish dishes, accessorized by a mix of sides. For more casual dining, visit the BLT Fish Shack on the first floor of the townhouse, and relax like a true sailor. A raw bar boasts ten varieties of shellfish including periwinkles, clams and oysters while other specialties include a luscious clam chowder and Shack staples like crispy Fish and Chips.
21W 17th Street, NYC TEL: 212.691.8888
Missing shopping in Paris ? Let Paris in New York walk you through Soho and guide you to the parisian boutiques of French designers...
Barbara Bui
115 Wooster St., New York, NY 10012
nr. Prince St.
212-625-1938
A combination of elegance and a rock'n'roll attitude that will seduce the contemporary woman. Luxury accessories collection of shoes and bags.
www.barbarabui.fr
Agnes B
103 Greene St., New York, NY 10012
nr. Prince St.
212-925-4649
Simple and chic collections. Her signature style is illustrated by the tailored white shirt on a black wool jumper.
www.agnesb.fr
A.P.C
131 Mercer St., New York, NY 10012
nr. Prince St.
212-966-9685
Urban style : thin-striped sweaters, slim-fit jeans, pleated skirts and dresses in colors like grey, black and brown.
www.apc.fr
Catherine Malandrino
468 Broome Street, New york, NY 10013
212.925.6765
Modern and sexy look. Catherine Malandrino likes to design her clothes with the energy of Manhattan and the romance of Paris: "I want to design irresistible clothes that make a woman desirable, clothes that a man just wants to discreetly take off."
www.catherinemalandrino.com
Plein Sud
70 Green Street
212.431.6500
Very edgy style worn by Cher, Britney Spears,... There's a lower-priced, funkier jeans collection too.
Louis Vuitton
116 greene st (between Spring+Prince)
212 274 9090
Welcome to the kingdom of the luxury Fashion brand. Craftmanship with a touch of Avant-garde. Known mainly for its ultra-elegant travel accessories...
www.louisvuitton.com
Longchamp, La Maison Unique
132 Spring St
Know for its High-end fashion accessories, Longchamp now offers a new line of women's and men's ready-to-wear. Urban style, natural and sophisticated for their 1 stCollection: "an attitude around the Longchamp bag". The new Soho flagship is an exemple of architecture design...worth the visit !
For your house :
Pylones
69 Spring St.
212-431-3244
Amazing and colorful household items with bold design for this toy and novelties maker: toasters, hairbrushes, dog leashes, kitchen timers, umbrellas, veggie peelers, dustpans -- and much, much more.
Ligne Roset
155 Wooster Street
New York, NY 10012
T (212) 253-5629
Inventive and elegant contemporary furniture. Paris in New York's favorite is the colorful armchairs !
And to complete your tour, Paris in New York would suggest two gourmet stops :
Balthazar
80 Spring St., New York, NY 10012
between Broadway and Crosby St.
212-965-1414
The place to start to get a breakfast with fresh French pastries...
Vosges Chocolate
(212) 625-2929
132 Spring St,
New York, NY 10012
The Vosges Haut-Chocolat creates a wonderful chocolate experience spiced with a wide range of exotic flavors like curry, paprika, wasabi... Katrina Markoff utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris
Next week in Paris in New York : shopping in Nolita
Didier Virot, chef and owner of Aix Brasserie on the Upper West Side, and his partner Philip Kirsh, just opened a new restaurant in NoLIta featuring French-influenced cuisine from Vietnam, Morocco, and Lebanon : sardine tart, roasted lobster with almonds and honey, foie gras with ginger crust and mango coulis, a classical roast chicken served alongside green papaya salad, a braised lamb shank served with roasted duck breast
The name stands for French Origin.
FR.OG
71 Spring St., btwn. Broadway & Lafayette Sts.
212.966.5050
Photo: RJ Michelson/Veras for New York Magazine
For chocolate lovers, a quick info about where to go get your chocolates for Easter.
I personnally would recommand Michel Cluzel, a french chocolatier known for his commitment for quality and flavor of his chocolates. You will find a few selection of chocolate hens and eggs, but an amazing selection of chocolate bonbons and other delicious confections. 
Michel Cluzel's chocolates are used by some of the finest chefs around the world. He is still using traditional chocolate-making techniques and use pure cocoa from single plantation.
Note that there is a Special Offer for web orders over $50, save $10% by entering the promotion code SPRING2007 during checkout. On orders over $100, save $15% by entering the promotion code APRIL2007. This offer is valid through April 30, 2007.
Go to http://www.chocolatmichelcluizel-na.com
Michel Cluzel
@ ABC Carpet & Home
888 Broadway (at 19th Street), 1st floor
New York, NY 10003
T 212 477-7335
Last Saturday, I went to Payard to buy a French breakfast for my family.
What is a Breakfast a la Francaise are you going to tell me ?
Well, every French people would tell you that they grew up with a light breakfast of tartine de beurre avec de la confiture (buttered slice of bread with jam), on the morning before going to school. But on sundays, breakfast can be a little bit different and people are more opened to let the calories in their body (just one day a week, that's fine !)
On the table, the main attraction is then the basket of viennoiseries with croissants, pains au chocolat (chocolat croissants), pains au raisin (danish pastry with raisins), chaussons aux pommes (apple turnover), but also a large goldy brioche.
So, I was on my way to Payard, thinking to get this traditionnal breakfast and enjoying it in advance. But non only I found a great Brioche and delicious croissants (very rare to find a good crunchy croissant in Manhattan), I also discovered that they were selling Kougloff (or kougelhof), this great alsacian brioche that looks like Panettone in much better to my taste. Even my son who is very difficult with pastry, loved it !
Payard Patisserie & Bistro
1032 Lexington Ave., New York, NY 10021
between 73rd and 74th Sts.
212-717-5252
Very soon, an article on the French butter....
I have been taking cooking classes since I arrived in New York. (Yes, french people do take cooking classes as even we need to reniew our traditionnal recipes.) But I have to tell you, this experience was better than I expected and really unique!
Miette Culinary Studio is located in the heart of Greenwich Village in a charming 19th century townhouse. When you come in, the straw color wall makes you feel like you are in Provence ! And the chef, Paul Vanderwoude makes you feel at home right away. Formely chef at Tartine and Titou in the West Village, he shares with you his experience of 20 years as a chef and teach you the French techniques around delicious recipes: Gorgeous homemade fettucinis, gratin dauphinois, tuscan bean soup, salmon a la basquaise, lemon ricotta cake with fresh berry coulis, raspberry tart with lemon curd, chocolate cake and many others to make you salivate.
Always in a relaxed mood, chef Paul provides a lot of detailed information about the ingredients, where to find them, how to pick them, how to conserve them and how to serve them. He really dislikes artificial flavor and non-organic food. So get ready to learn a lot in that field!
With its quaint and intimate dining-room, Miette Culinary Studio is the perfect setting for private culinary events from birthday parties to friends gatherings or corporate events. You can pair cooking class with a wine experience with a sommelier if you want to have the complete experience !
www.mietteculinarystudio.com
They also have some scheduled adults cooking classes. Here is the program for April.
To know more go to www.mietteculinarystudio.com
. Tuesday, April 10, 2007 – Food & Wine Pairing Class-6:30 pm – 8:30 pm
Sommelier on hand, tasting of three wines with the meal and dessert $130
Leg of lamb with Irish cabbage and horseradish and mashed potato, Baked apple with walnuts and dates
. Thursday, April 12, 2007–Indian Cooking Class-6:30–8:30pm
Adult Class $80
Indian Cooking in Less than 30 minutes – To be announced by Chef Rati Lohtia
. Monday, April 16, 2007–Adult Class-6:30–8:30pm
Adult Class $80
Cauliflower and cheddar soup, Spiced lamb pitas with mango salsa and green rice, Chocolate cake
. Monday, April 23, 2007 – Saveur Cooking Class-6:30 pm – 9:00 pm
Saveur Magazine “American Classics” Recipes Special Class: $110
(each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples, and entry for an end of the evening raffle).
Pimento Cheese, Chilled White Corn Soup, Roasted Red Pepper & Tomato Salad, Grilled Sirloin Steak with Green Sauce, Fingerling Potatoes with Bacon, Raspberry Tart with Lemon Curd
. Tuesday, April 24, 2007–Saveur Cooking class-6:30 – 9:00 pm
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples, and entry for an end of the evening raffle).
Bruschetta (grilled bread with olive oil and garlic), Pomodora A Riso (Tomatoes stuffed with Rice), Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi), Arista Di Maiale (Roasted herb-stuffed pork loin), Polenta, Piselli Freschi (Fresh peas with prosciutto), Zabaione (Marsala custard)
. Thursday, April 26, 2007–Adult Class-6:30–8:30pm
Adult Class $80
Aragula fennel and orange salad and spiced nuts, Baked Tilapia filet in Chermoula sauce, tomatoes and potatoes, Chestnut mousse parfait
. Monday, April 30, 2007–Adult Class-6:30–8:30pm
Adult Class $80
Curried lentil soup, Roasted quails with pancetta, yellow turnip sage, Lemon vodka sorbet
Miette Culinary Studio
109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322
On Monday, at the Alliance Francaise, Michel Couvreux, former head sommelier of Le Bernardin restaurant will introduce you to one of the six most important French Wine Appellations: the wine from the Alsace region in the East of France.
Gewurztraminer, Riesling, Pinot, Sylvaner...all great wines to savor at this tasting class. An Alsace wine can match every occasion. Delicious as an apéritif, they are also great to serve with fish and seafood, while harmoniously matching poultry, white meats, game, foie gras, exotic recipes, cheese and dessert.
If you haven't the chance to go to the tasting class, I highly recommand you to do the Alsace Wine Route during one of your vacations in France. It winds its way from north to south from Strasbourg to Mulhouse, for more than 170 kilometres, along the eastern foothills of the Vosges. This delightful itinerary runs across a succession of undulating hills, through pretty villages with narrow streets of flower-decked, half-timbered houses, clustered around their church steeple. I particularly love the little village of Eguisheim.
The wine tasting class at the French Institute Alliance Francaise will include a tasting and comparative study of up to eight individual wines. It takes place this coming Monday at
Le Skyroom
22 East 60street, 8th floor
212-355-6100
Next Tasting classes :
April 16 : Loire Valley
May 14 : Bordeaux
June 18 : Champagne
To register, click on www.fiaf.org
For more info about the Alsace region and its wines, go to www.vinsalsace.com or to www.alsace-route-des-vins.com
For the delight of all the students and families living in the area, Trois Crepes Patisserie just opened its first Boutique and Cafe right next to the Lycee Francais on the Upper East Side.
You will find there all the French delicacies from croissants to crepes, macarons, madeleines, jams, quiche, or soups...The place is not big, but this is a big step for Frederique Henriot after launching her online store few years ago and a cafe at the Alliance Francaise. I have already introduce her 
in my article "Cafe, croissants at the Alliance Francaise" in December.
Frederique Henriot, a French tabletop designer and stylist, launched few years ago with her husband (an american in love with Paris and working in the French fashion industry) and a friend ( a French Culinary Journalist) an online store offering French Regional goodies, made by the greatest artisans and confiseurs from France. www.3crepes.com
Pssss, pour les francais : "vous trouverez du sirop de Grenadine et des sucettes de notre enfance..."501 East 75th Street
NYC, NY 10021
Hours:
Monday to Friday: 8 AM to 7 PM
Saturday: 9 AM to 6 PM
Closed on Sunday
Daniel confessed to Paris in New York, that among all the French ingredients he uses for his cooking, he highly recommands the superb artisinaly made nut oils by Jean-Marc Montegottero.
Jean-Marc Montegottero is an exceptional artisan who spent the last 20 years improving the making of the finest virgin oils, 100% natural, in the tradition of the old days. For exemple, his virgin walnut oil is perfect when paired with raw bitter vegetables such as endive, chicory and dandelion. His virgin pecan oil will pair perfectly with rice salads, white and wild rice, fishes and seafood.
Available online at :
During two weeks, from January 22-26 and Januray 29-February 2, New York's best restaurants are serving up three course prix-fixe lunches for $24.07, and three-course prix fixe dinner for $35.00.
Here are the French restaurants that participate to the operation and that I recommand :
. Orsay
1057 Lexington Avenue (at 75th st)
212-517-6400
www.orsayrestaurant.com
This restaurant is one of the French Brasseries that I prefer. Very much Paris in New York. Great for Brunches.
The salmon burger and the basket of Bread are delicious...
. Nougatine
at Jean George Restaurant
1 Central Park West (near Colombus Circle)
212-299-3900
Yes I know this one is very famous. But for me, Jean-George stays one of my favorite chef in NY...
Great service.
. Cafe Boulud
20 East 76th st (at Madison)
212-772-2600
www.danielnyc.com
No surprise as the name indicates. I particularly like the fact you have 4 different style of menus : La Tradition, le Potager, la Saison Winter, Le voyage. From French cooking to world cuisine...
. Frederick's Madison
768 Madison Ave (at 66th st)
212-737-7300
www.fredericksnyc.com
This is almost like my canteen. I like the atmosphere where everyone seems to know each other. Lounge music and red velvet chairs.
And another one where I hadn't yet the chance to test and taste but where everyone who has been there came back blown away by the quality of the food:
. Fleur de Sel
5 East 20th (at Broadway)
www.fleurdeselnyc.com
212-460-9100
Just the name brings me saliva...Can't wait to make a review of it!
Now it's your turn to send me some of the adresses that YOU recommand...click on comments.
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I was walking in Grand Central this morning with a couple of French friends and we discovered the Grand Central Market !
I know, all the New Yorkers know about this place but I didn't. Because for me, Grand Central was just a station and the idea that you could have the possibility to shop before taking your train didn't bip in my head, even if it is such a clever idea...Yes, I had hear about something to be honest but never checked it out.
Anyway, this a like one of those French Markets I talked about in my post "Just Back from Provence", but inground and in american version.
I have to tell you that all of us stayed a while admiring the cheeses in the Cheese Department. We recommand you "Le Chatelain" Camembert, "Pouligny Saint-Pierre" the goat cheese shaped as a Tour Eiffel, or some of the creamy cow milk "Saint-Marcellin".
If you don't like cheese, just let yourself swing to the names that smell so good the "terroir" (i.e. local soil) : " Crottin de Chavignol", "Chabichou du Poitou", "Delice de Bourgogne"
And don't forget, serve your cheese with a nice Baguette from Balthazar or Le Pain Quotidien and a good bottle of Bordeaux
To complete my last post on "January...j'aime la Galette", here are few cute pictures on how they feast the Galette at the Lycee Francais of New York.(www.lfny.org)
My son, a 5 years old bilingual pipsqueak in Kindergarden or "Grande Section de Maternelle", got the opportunity to mix, knead and assemble a real Galette with his friends last week.
He loved it : "it was very gooey to mix in the bowl!"
But was unfortunately very disappointed as he did not get the Feve.
"Mummy, it was so Yummy !!!!!!!"
There is a delicious tradition in France that used to be done on January 6th for the Epiphany (to celebrate the day when the three Kings Melchior, Gaspard and Balthazar came to visit Jesus Christ): the Galette des Rois...That is now celebrate all along the month of January.
If you walk in Paris in January, you can see this round and blond flaky pastry pie filled with frangipane (mix of almond cream with pastry cream) in the windows of the bakeries...
Each of them is typically purchased with a cardboard crown wrapped around and with a fève hidden inside. The finder of the fève is crowned king of the day and need to choose his queen among the guests.
The tradition wants that the youngest of the family goes under the table and tells who gets which slice of the Galette. You then eventually discover if you are the lucky guest when you bit on the little bean or coin or a small china figurine in your slice !
This takes place in France in every family, between friends and work colleague.
In New York it is more difficult to find it but I would recommand few places where it is excellent:
. Fauchon
442 Park Ave., at 56th St.; 212-308-5919
. Payard Patisserie & Bistro
1032 Lexington Ave., nr. 73rd St.; 212-717-5252
and there are few others recommanded by New York Magazine such as :
. Gavroche
212 W. 14th St., nr. Seventh Ave.; 212-647-8553
. Financier Patisserie
3–4 World Financial Center; 212-344-5600
. Patisserie Claude
187 W. 4th St., nr. Seventh Ave. So.; 212-255-5911
. Ceci-Cela
55 Spring St., nr. Lafayette St.; 212-274-9179
or you can order it at http://www.3crepes.com/cakes.html
But if you feel like you want to try to do it yourself, here is the Recipe given by the Embassy of France
Ingredients:
1 1/4 lb frozen puff pastry
2 eggs
7 oz almond paste
Preparation:
Leave the puff pastry at room temperature for about 2 hours until defrosted but still cold.
Preheat the oven to 400°F.
Line a baking sheet or pizza pan with baking parchment or grease the pan and lightly sift flour on it. Shake off any excess flour. Roll each sheet of pastry into a circle about 12 inches across.
Place one circle on the prepared pan.
Mix the egg with the almond paste until smooth and spread the mixture evenly on the prepared circle of pastry, leaving a border 1 1/2 inches wide all around. If you have a small china, insert it into the almond mixture (you may also use a bean as the fève. The person who gets the fève is the King or Queen.
Place the second circle of pastry on top and press it down tightly around the rim.
Beat lightly the remaining egg and brush it on the top of the cake. With a long-bladed knife, press lightly but firmly through the egg glaze marking a crisscross pattern.
Bake for 20–25 minutes until golden and puffed. Do not check for doneness for at least 15 minutes, as the pastry may collapse. Serve slightly warm or cold.
Before cooking it, I would highly recommand to look at the video Alain Machu made of chef Francois Payard making the Galette des Rois, for the French Institute Alliance Francaise in New York
http://video.google.com/videoplay?docid=1157978438165403943
And to finish, a little song around the galette.
J'aime la galette
Savez-vous comment?
Quand elle est bien faite
Avec du beurre dedans
Tralalala lalala lalère
Tralalala lalala lalaJ'aime la galette
Savez vous comment?
Quand elle est bien faite
Avec du sucre dedans
Puis avec de la pâte
Puis avec des oeufs
Puis avec des amandes
To get the melodie, go to http://www.momes.net/comptines/rois/jaime-la-galette.html
It is a tradition in France, no New Year Eve without Champagne ! Champagne served with fois gras, champagne with smoke salmon on toast, champagne with oyster, champagne with snails,...champagne is the magic beverage "pour faire LA fete..."
Not only I grew up few meters from the fume of the cellars of Moet and Chandon(www.moet.com) in Epernay, capitale of Champagne region, but as anyone there I received my spoon of champagne the day of my baptism. Of course I love Champagne.
www.champagne-gosset.com
www.ruinart.com
www.champagne-deutz.com
www.krug.com
www.champagne-roederer.com
But let me give you some rules for serving Champagne:
- Drink it pretty quickly. Do not keep it in your cellar as you would do with a wine bottle
- Chilling your Champagne in the freezer will kill the aromas and flavours. Lie the bottle in the fridge three to four hours before serving and the last 15-20 minutes, place the bottle in a Champagne bucket with ice and water. Nice "pop" of the cork guaranteed!
- Pick thin and long flutes. Champagne needs to be served with elegance
- Serve it as an aperitif with salty nibbles, or during dinner. Avoid the champagne with dessert.
How to tell the difference between a brut Champagne, a Rosé, a Vintage, a Blanc de Blanc Champagne or a Prestige Cuvée:
Behind all these different names hides a different wine with different characteristics and tastes. Each wine depends on choices made during the three stages of production.
The blend:
It is at this stage of the production process that the taste and character of Champagne wines are determined. In Champagne the blending process takes place on three levels: the blending of still wines from different growing areas, of the three grape varieties (Pinot Noir, Chardonnay and Pinot Meunier) and of different years.
Dosage:
At the end of the aging period, the winemaker removes the yeast deposit from the bottle and adds a solution of wine and sugar. The addition of sugar, according to the different wines, allows the Champenois to create a scale of ‘sweetness’ from extra-dry to sweet.
The label:
Blanc de Blancs : white Champagne made exclusively from white Chardonnay grapes
Blanc de Noirs: white Champagne wine, made exclusively from black Pinot Noir or Pinot Meunier Vintage: A blend of wines from the same year - only in years when the unique personality of the grapes deserves special recognition
Rosé: Champagne with a rosy colour created by blending or maceration
Prestige Cuvées: The wine produced by blending
Where to go in New York ?
. You can order online at http://www.sherry-lehmann.com. Sherry-lehmann offers package of Champagne with Caviar with a good selection of Champagnes
. On New Year Eve, Country will offer an 4 Hour open bar from 10pm to 2am featuring 5 different Champagnes and Sparkling Wines as well as a premium selection of liquors and spirits. Festive Canapes, Hors D'Oeuvres and Sweets will be butlered from 10pm to Midnight. A DJ will be spinning until 2am.
http://www.carltonhotelny.com/restaurant.html
Country, restaurant and Champagne Bar
90 Madison Ave
Carlton Hotel
New York, NY 10016
212-201-1317
. Celebrate in a Champagne Lounge
Flute
40 E. 20th St., New York, NY 10003
nr. Park Ave. South
212-529-7870
What makes the Champagne region so special ?
An exceptional terroir
The harsh northern climate is compensated for by the chalky sub soil that provides natural irrigation and the position of the vines high on the slopes so they catch the sun.
The main regions of Champagne
The three main elements - climate, soil and sub-soil vary within the Champagne Appellation. However four main regions can be distinguished:
The Mountain of Rheims
where the vineyards snake along the slopes between the plateau and the valleys of the Adre and Vesle in the region’s national park.
The Marne Valley
where the slopes flank the river on both sides, following its curves as it meanders from Aÿ to beyond Château-Thierry in the Aisne.
The Côte des Blancs
where the vineyards follow the slopes that run from Epernay in the north down to the slopes around the town of Sézanne.
The Côte des Bars and Montgueux
where the low hills between the river Seine and the river Aube at the southern tip of the region create beautiful rolling countryside.
To read:
"Best of the Bubby" in the New York Magazine
http://nymag.com/restaurants/articles/04/01/champagnes.htm
Feel like having a french breaksfast with nice warm croissants au beurre in a french decor ? direction the Trois Crepes Patisserie Cafe-Croissant at the Alliance Francaise on 60th and Madison.
You can now have breakfast, lunch or afternoon tea there while reading French magazines or French books that you can borrow if you are a member and also practice your French with the expatriates who love to spend time at the Alliance Francaise.
I have always asked myself why there was no food products at the Alliance Francaise. That's it. Frederique Henriot did it and I am glad it is her. Frederique Henriot, a French tabletop designer and stylist, launched few years ago with her husband (an american in love with Paris and working in the French fashion industry) and a friend ( a French Culinary Journalist) an online store offering French Regional goodies, made by the greatest artisans and confiseurs from France. Madeleines, dragees, chocolates, coffee, crepes, preserves...all delicacies packed with lots of taste.
" Shopping at Trois Crepes is much like shopping for French antiques and vintages gifts..."said Frederique.
www.3crepes.com
French Cafe.Croissant
at the French Institue Alliance Francaise
22 East 60th street, between Madison and Park
Here is a funny article I found in New York Magazine that is worth reading...the shock of culture !!!!!!
I invite you to post your comments!
"Zabar’s Bad Year in Provence
Provençal natives condemn Eli Zabar as a force for Disneyfication. He pleads the Napoleonic Code.
By Lulu Pearl
Pity poor New York bread-maker Eli Zabar. He thought he was helping out his adopted Provençal village of Ménerbes when he bought the building that houses the town’s only bar, the Café du Progrès. But now, good intentions gone badly awry, he is evicting the bar’s owners and finds himself portrayed as a tasteless American committing the coup de grâce of Disneyfication on the town that Peter Mayle initially degraded by putting it on the tourist bus map with his best-selling A Year in Provence.
(Photo: Paolo De Palois, The Luberon)
Ménerbes has a mystique, of which its Café du Progrès is an integral part. The tiny, run-down boîte is one of those picturesque wine-country venues where villagers trade gossip, play cards, sip a drink, and buy newspapers and cigarettes as they have—one would like to think—for centuries. During the most recent wine-harvesting season, Ridley Scott (who owns property in the area) filmed Mayle’s novel A Good Year nearby, starring Russell Crowe (John Malkovich also lives nearby).
Zabar summers in Provence but doesn’t speak French well. He bought the building on the advice of his friend Yves Rousset-Rouard, Ménerbes’ mayor and a film producer (Emmanuelle). But after Zabar bought it, he learned that it came with a nasty lawsuit: “The building had two tenants, a woman who owns the restaurant and the couple who own the bar, and they hate each other,” he explains. Everybody knew about it but him.
Zabar insists the decision to shutter the bar was not his at all but was forced upon him by the judge overseeing the litigation between the bar and restaurant owners. Some years prior, the restaurant owner had sued the bar owners for serving food, which cut into her business. After the last round of appeals, the judge, Zabar says, ordered the bar owners evicted. “The restaurant owner in effect really won the lawsuit, but I, as the owner of the building, have to enforce the lawsuit or I will be sued by the restaurant.” It’s been a crash course in the Napoleonic Code for Zabar. “It’s like—it’s like being in contempt of court!” Reached by phone in Ménerbes, bar owner Patrick le Droguène, said it was a “very serious” matter but that he couldn’t get into details because “I don’t want to create animosity and I hope to negotiate” with Zabar.
Ménerbes is rife with rumors that Zabar has actually closed the bar so that he can turn the building into something touristique. “Without the café, the village will become just another Disney creation à la Peter Mayle’s appalling vision of what Provence should be like,” complained one nonnative. Zabar calls that idea “ridiculous. People around there see that we are Americans and assume we must be related to Mr. and Mrs. Marriott or something!” He recently posted a letter, written in French, acknowledging that the bar was a “lieu mythique” and promising to get it open as soon as possible under new management. “The only goal I have here is to get the bar open and get the unsanitary conditions cleaned up. It’s a really filthy, dirty place, believe me. The toilet leaks, the roof leaks. I buy my newspaper there, but you really wouldn’t want to touch anything. We have found a young man from the next village over to open it, and I will help him in any way I can. He doesn’t even speak English!” At the moment, the inhabitants remain très skeptique, and Ménerbians are signing a petition imploring Zabar to keep the café open. “It’s an indispensable sign of life,” Françoise Weck, a villager, complained to the local paper, La Provence. “Its disappearance would symbolize the death of village life … We don’t want it replaced by a chic tearoom or a four-star hotel.”
As Alain Ducasse is closing at the Essex House, Joel Robuchon, the well-know french top chef, just opened L'Atelier at the Four Season in New York in September.
Built in the space formerly occupied by the restaurant 57/57, L'Atelier's most striking feature is the Ushaped counter. The counter seats face an open kitchen, a design that calls to mind Spanish tapas and Tokyo sushi bars.
This is the fourth L’Atelier Robuchon outlet to open around the globe, the other three being in Paris, Tokyo, and Las Vegas (Robuchon has a fifth restaurant in London). All of the L’Atelier establishments (the name means “workshop”) are built around the traditional Japanese concepts of small-plate, omakase (chef’s choice) tastings and dining at the bar, and Robuchon shuttles among them, adjusting recipes and menus.
The menu is organized into four parts: small plates, larger entrées, the "discovery tasting menu," and dessert. Around the globe, Mr. Robuchon's Atelier menus are almost identical, including items like the langoustine en papillote with basil and hand-cut beef tartare with French fries.
Among the international culinary community, Joel Robuchon is recognized as one of the most important chefs of modern cooking. The French guide "Gault-Millau" named him "the chef of the century" in 1989, and the moniker has practically become his middle name. His two Paris restaurants, Jamin (1981–1993) and Restaurant Joël Robuchon on Avenue Raymond-Pointcaré (1994–1996), held three Michelin stars each.
L'Atelier de Joël Robuchon, Four Seasons Hotel, 57 E. 57th St., between Park and Madison avenues, 212-350-6658.
Today, is Beaujolais Nouveau Day around the world…What is Beaujolais Nouveau and why now?
Every year, the third Thursday of November at midnight, party lovers like to taste the “primeur” of this wine coming from the Beaujolais region. This is a very, very young wine, made from the the Gamay grape and drunk within few weeks after being picked. Almost half of the harvest is drunk within few days in about 200 countries around the world. It is a big logistic to deliver this wine at the same time in the different part of the planet…But that’s the part of the game ! a great marketing idea too…everyone goes by its own description of flavor for the annual vintage.
Here what connoisseurs says about this year:
The 2006 vintage of Beaujolais Nouveau is magnificent, bright, deep ruby color with aromas which are particularly attractive for their fruitiness and finesse, giving off ripe red berry scents containing hints of blackcurrant, strawberry, raspberry and black cherry and the merest hint of spices.”
“The taste is hearty, smooth and full-bodied, continuing the floral, fruity theme found in the aromas. The lovely structure lines the palate with aromatic impressions sustained by pleasantly mellow, fresh tannins.
Where to go in New York to taste Beaujolais Nouveau ?
Any French restaurants will have the botel ready fro you to taste. Here are some restaurants recommended by the New York Magazine:
1. Payard at 1032 Lexington Ave., near 73rd St.; 212-717-5252
2. Le Madeleine at 403 43rd St., near Ninth Ave.; 212-246-2993
3. Le Zinc at 139 Duane st., near Church St.; 212-513-0001
4. Capsouto Frères at 451 Washington St., at Watts St.; 212-966-4900
Free tasting at Sherry-Lehmann at 679 Madison Avenue from Thursday to Saturday.
You can also go to the annual celebration organized to the French Institute Alliance Francaise (www.fiaf.org) at the Lighthouse international, 111 East 59th street (between Lexington and Park) at 6 pm.
How to serve Beaujolais Nouveau ?
Chilled. Gulp rather than sip. It's a wine to be enjoyed in high spirits rather than critiqued. It's also a great transitional wine for anyone wanting to move from white to red wines.
Where is the Beaujolais region in France ?
The Beaujolais wine-producing region runs from Lyons to the Basse-Bourgogne (lower Burgundy), and is filled with great villages and its hilly roadways are dotted with scenic vineyards.
If there is one french habit you want to bring back from France is the aperitif...more commonly called l'apero.
The best time to have an aperitif is everyday before dinner with friends, or alone (yes, I admit doing it myself from time to time!).
What makes the aperitif special in France is not only the quality of alcool served, but also all those little nibbles that flatters your palate called "amuse-gueules".
Of course in Provence, you will get the famous Rose "Cotes de Provence", a semi-dry rose that makes you feel happy right away. So easy to drink, but hard on your head the next day if you overdose it ! I recommand Chateau Thuerry from Villecroze.
By the way, if you have any chance to go to Provence, take the hilly and turning road between Barjols and Thoronet and stop at the local wineries.
But today, I'd like to introduce you this anise-flavored liquor typical from Provence called "Pastis", yes like the restaurant in New York.
Pastis is diluted with water before drinking (generally 5 volumes of water for 1 volume of pastis). The drink is consumed cold and is considered a refreshment for hot days. Ice cubes can be added after the water. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool, spring water.
Pastis replaced the absynthe when forbidden in France in 1915. The distillors then created a liquor from anis with no absynthe, added some licorice and more or less spices and exotiques plants sold on the port of Marseilles."Pastis" means "mixture" in provencal
Pernod-Ricard is selling the pastis in the US under the brand Ricard in any wine store. But the other day I was invited by some french friends just coming back from the South of France and they made me taste this pastis from Forcalquier that smells and tastes so good that I have to give you the reference.
It's the Grand Cru du Pastis aux plantes et epices from Henri Baudier at the Distilleries et Domaines de Provence de Forcalquier et de la Montagne de Lure.
You can also use the Pastis in your recipe. I like for example to "flambe" red mullets with pastis and serve them with roasted fennel. French chefs use Pastis in their dessert, particularly in ice-cream as well.
So now, what's about the amuse-geules to serve with the alcool ? You can always put some peanuts and olives and cheeses, but this is not that original. You need some tapenade (mixture of anchovies, capers and olives) or anchoiade (garlic, anchovies, thyme, olive oil) or caviar d'aubergine (eggplants, tomatoes, onions, garlic, olive oil) to spread on slices of toasted bread. You can get them at the local markets in France, as I described it in Just Back from Provence, and in the US at the shop "l'Occitane".
Just to finish, I will indicated the Fougasse also to accompany the aperitif. Fougasse is a sort of foccacia made by the bakers in Provence. You can find some plain, stuffed with tapenade, or onions or dry tomatoes.
To make it yourself, you have to mix one cup of flour with warm-water diluted yeast. Add salt, chopped thyme and rosemary. Knead it a long time, roll it and let it sit for one hour. Form an oval shape, stuff it with any of the stuffing of your choice. Let it sit again for 0,5 hour close to the oven preheating and then put it in the oven for 15 mn at 400F. Enjoy !!!!
Just landed in New York, but still I can smell through my luggage this delicious fragrances from Provence.
Ah, the "herbes de Provence"...this small bench of plants has this wonderful power of taking you to far away memories of your childhood, late summer evening in the goldy field, odor of grand-ma cooking downstairs in the kitchen, so much cliche you'd tell me, but so authentic...
And that's the secret of Provence. Just sit there on a bench overlooking the olive trees and then let your mind embrace the colors of the hilly field and the "senteurs" of the surroundings...lavender, marjoram, thyme, fennel, sage,...all is there to excite new sensations in your brain and bring you peace and fulfiness.
Another touch of Provence is the markets. Full of movements, colors, savor and "senteurs"...An addictive experience !
Everyday you can pick the village where the local farmers are selling their products.Easy to find. You go to the Tourism Office of the town where you are staying and ask for the list of the markets in the region. Tuesday at Cotignac, wednesday at Tourtour, friday at Entrecasteaux, saturday at Aups, sunday at Salernes. That was our program of the week...In the villages, the market is always located on the main "place du village" often rectangular, surrounded by those freckled trees called "platanes". By the way excellent to keep the shade with their large leaves.
First stop at the market, the cheese booth...don't be surprised by the smell. Here nothing is pasteurized. What to take when none of those name sounds familiar ? Don't worry the "cremiere" is going to tell exactly where each cheese is from, the difference of taste between a soft and a hard goat cheese, how to eat them and if you are still hesitating, she will make you taste the cheeses as many as you want. That's when you don't want to be at the end of the long queue line waiting to get served !
Our advice : you would love each of them but try to select three of them to start. First ask for the local cheese, which is often a goat cheese (pick a semi-hard so you can cook it in the oven on a piece of bread and pour it over a lettuce for dinner), then go for the cheese for Normandy, so smelly but so delicious (according to my american husband !!!). Some name to remind absolutely : Pont-l'eveque, Pave d'auge, camembert.
To finish let's pick a cheese from the Alps. A cow Tomme, a goat Tomme(the kids love this one), or Abondance (which looks like Beaufort)
The French eat cheeses after the main course and before the dessert with bread (crusty on the top but soft in the "mie") and lettuce.
After getting all the veggies you need for your "ratatouille"(zucchini, eggplants, tomatoes, red peppers, garlic onions) and some melons (pick the one from Cavaillon, they are the tastier), then you have go buy a cute basket to do like all the other french women(or men, because yes they hold the basket too particularly when it gets so heavy). Don't think you are not going to buy or spend a lot. This is not true. You just cannot resist. For example, how can you resist to the guy who make you taste his "saucisson" from the Alps, saucisson aux olive, saucissons au sanglier (Bore), saucissons aux chevreuils (Deer), saucissons aux amandes (almonds), etc...Then with this you'll need the little Rose de Provence to drink with. See the basket is almost full. But wait it is not finish...
Don't forget to get some provencal spread for the aperitif that you will serve with a glass a pastis (anis liquor diluted with iced water). Tapenade is the winner ( mixture of olive and capers), but we met this guy that makes those amazing tasteful pastes : creme d'aubergines, pesto tomates et basilic, creme de piments, pesto au fenouil...You can order them on line at www.adnprovence.com
