Profile
Five years after starting as executive chef at Benoit, Alain Ducasse’s New York bistro, this dynamic, hard-working thirtysomething is adding her own personal touches […]
- By Benoît Georges
- | 21 July 2021
Menu
The Observer
“A fattening Franken-food without genuine culinary roots.” This is how our Paris correspondent describes le French tacos, the Gallic take on the traditional Mexican […]
- By Anthony Bulger
- | 29 June 2021
Flour Power
A number of French people living in the United States have taken the plunge and opened a bakery. But in the context of the […]
- By Clément Thiery
- | 22 June 2021
David against Goliath
American giant Coca-Cola is squaring up to small-scale French producer Coca Mariani, accusing it of intellectual property infringement. But there’s just one problem: The […]
- By Clément Thiery
- | 12 May 2021
Tradition
The best way to observe the symbols our two countries associate with Easter – on April 4 this year – is to visit a […]
- By Clément Thiery
- | 31 March 2021
Absinthe
Absinthe, that spirit of scandalous repute, was adored by Belle Epoque artists, condemned by anti-alcohol leagues, and long outlawed in Europe and the United […]
- By Clément Thiery
- | 4 March 2021
Crazy For Crepes
On February 2, the French will be flipping crêpes in honor of la Chandeleur, an ancient celebration of pagan and Christian origins. This tradition […]
- By Clément Thiery
- | 28 January 2021
Epiphany
The cake that accompanies Epiphany, or Three Kings’ Day, can take different shapes: a round galette made with puff pastry and enjoyed plain or […]
- By Clément Thiery
- | 5 January 2021
Culinary Renaissance
Fifty years ago in December 1970, the cream of Francophile American gourmets – including Julia Child, author M.F.K. Fisher, and chef James Beard – […]
- By Clément Thiery
- | 17 December 2020
Collaboration
Star chef Jean-François Piège owns six restaurants in Paris and the Luberon region, and has been a judge on the French cooking show Top-Chef […]
- By Clément Thiery
- | 3 December 2020
