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Recipe: Coffee Yule Log

French pastry chef Eric Kayser has sold yule logs since he opened his first store in the United States in 2012. For the holidays, he shared with us a recipe for a traditional French Christmas dessert, the coffee yule log. Preparation time: 45 minutes Cooking time: 15 minutes Yield: 6 to 8 servings Ingredients For the coffee syrup: 1⁄2 cup...

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Recipe for a French Thanksgiving

Tired of the traditional turkey? This year, why not celebrate Thanksgiving the French way — with a duck confit! Take inspiration from the world's most decorated chef, French culinary superstar Joël Robuchon, whose duck confit recipe is featured on the menu at his latest restaurant, L'Atelier. [For 2 persons] Ingredients For duck: 2 duck legs 2 Ib (1 kg) duck...

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American Grocery Stores for Thanksgiving in Paris

France-Amérique has selected some of the best American grocery stores in the French capital, so you can prepare your special dinner as if you were back home. Happy Thanksgiving! Rachel’s Grocery Rachel Moeller made a name for herself as a purveyor of cheesecakes for the most fashionable establishments in Paris. Buoyed by her rapid success, she opened her own grocery...

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An American Thanksgiving in Paris

American immigrants are full of ingenious ideas when it comes to perpetuating the tradition of Thanksgiving abroad. A large number of Parisians have been won over, and now also celebrate this U.S. holiday with family and friends, at home and at church. The fourth Thursday in November is one of the rare dates every U.S. citizen marks on the calendar....

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The “Chef of the Century” Has Returned

Five years after the closing of his famed restaurant, Joël Robuchon, the world’s most decorated chef, is returning to New York. L’Atelier, a high-end dining establishment influenced by Japanese sushi counters, is set to open in Lower Manhattan on November 1. Mr. Robuchon has been planning his return ever since the original L’Atelier, which was located at the Four Seasons...

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Alice Waters: “I was Educated in French Restaurants”

Alice Waters has always wanted to live like the French. Inspired by a year in Paris, the American chef brought seasonal French cuisine to Berkeley, California, where she opened the country’s first farm-to-table restaurant in 1971. Almost fifty years later, Chez Panisse remains at the forefront of “the delicious revolution” and the sprightly 73-year old is touring the United States...

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French Soufflés Are Rising in Texas!

The rise and fall of this uncommon, classically French spectacle made out of something as simple as an egg is the specialty of the Rise restaurants in Dallas and Houston. The latter, which makes some 300 soufflés a night, will be participating in Houston Restaurant Week through September 4. Often described as “magic,” soufflés come out of the oven airy...

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A Touch of France in a Chicago Mexican Kitchen

Years after his humble beginning in the United States, Mexican chef Carlos Gaytan still calls on his classical French training to help him reimagine Mexican gastronomy. His restaurant will be participating in Chicago’s French Restaurant Week through July 23. From a dishwasher to the first Mexican chef to be awarded a Michelin star, Carlos Gaytan’s journey to success does not mean...

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La Ripaille Keeps the French Bistro Alive in New York

While its candlelit tables and jazzy French music may seem similar to the many other French bistros in New York, La Ripaille is unique in its longstanding history of 37 years. The interior, largely unaltered since its opening in 1980, stands proudly as a grandfather example for the many new French bistros that have opened recently during the re-emergence of...

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Bringing Couscous from Algeria to Brooklyn via Paris

When studying journalism at Columbia University, Aaron Lee never imagined he would become, in his wife’s words, “a Southwest Georgia boy who’s now the king of couscous in New York.” However, just a few years later, he owns and operates Bar Omar in Williamsburg, a dimly-lit restaurant in Brooklyn with a menu famous for its French-Algerian couscous and tagines. The...

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Thierry Rautureau: Out of the Kitchen and onto our Small Screens

Thierry Rautureau is perhaps best known to Americans by his nickname, “the Chef in the Hat”. Having been a Seattleite for 30 years, the chef from the Vendée region hosts a weekly radio show and regularly appears on cooking programs on The Food Network, PBS and Bravo. His small screen appearances act as a second storefront for his café, Luc, which will be...

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Jacques Torres Inaugurates his Chocolate Museum in New York

Choco-Story is the very first chocolate museum in New York, and opened in the SoHo neighborhood on March 7. Founded by French chocolatier Jacques Torres, the new institution looks back over the history of cacao. A Mayan manuscript sits proudly in a showcase. The artifact is a reproduction of an original codex dating back to pre-Columbian societies in the third...

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Jacky Robert’s Gastronomical Family Heritage

Normandy-born chef Jacky Robert is continuing his family traditions in Boston. Starting out alongside his late uncle Lucien Robert, he helped make the restaurant Maison Robert into a showcase for French gastronomy, popular with Julia Child and the Kennedy family. Since 2005, the French chef has delighted the Boston smart-set with his own restaurant, Ma Maison, which will be taking...

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Bouche, a Slice of Provence in New Mexico

From appetizers to desserts, the bistro Bouche blends French and American influences. Heading up this Santa Fe restaurant, American chef Charles Dale offers a menu showcasing the American southwest while paying homage to his childhood on the French Riviera and his years spent in New York alongside French chef Daniel Boulud. Bouche is also one of the 50 restaurants taking...

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Le Coq Rico Puts Poultry on a Pedestal!

Alsace-born chef Antoine Westermann opened his bistro Le Coq Rico in Manhattan last march. The upscale eatery specializes in poultry, and is taking part in the New York Restaurant Week for the very first time this year. Taking a seat after the frenzied lunch service, the French chef talked to us about his passion for chicken (“a generous, versatile animal...

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Recipe: Crispy Capon with Chestnuts

To celebrate a Christmas the French way, France-Amérique prepared for you a delicious forest-themed holiday menu: a crispy capon with chestnuts, gingerbread, and foie gras, and a chestnut mousse with vanilla cream custard. Serves 6 PREPARATION The stuffing (30 minutes) should be prepared the day before. Cooking time on the day: 2 hours USTENSILS 1 paintbrush INGREDIENTS Poultry: 1 capon For...

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Recipe: Chestnut Mousse and Vanilla Cream Custard

To celebrate a Christmas the French way, France-Amérique prepared for you a delicious forest-themed holiday menu: a crispy capon with chestnuts, gingerbread, and foie gras, and a chestnut mousse with vanilla cream custard. Serves 6 PREPARATION Mousse: 20 minutes (the day before) Cream custard: 20 minutes (the day before) USTENSILS 1 mixer 1 big bowl 1 ice box 1 measuring glass...

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David Lebovitz, an American (Chef) in Paris

Living in Paris since 2004, David Lebovitz, the former pastry chef at Chez Panisse (the Berkeley restaurant known for pioneering the farm-to-table movement in the United States), is now an acclaimed food writer, food blogger, and artisan French baguette enthusiast. His seventh book will be published next Fall. France-Amérique: You have worked in a kitchen for more than thirty years. How did you...

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Liberty, Equality, Fraternity, Gluten-Free

Gluten-free chips, gluten-free dips, and gluten-free soups, pretzels, beer, and bread, not to mention gluten-free cheese sticks, fish sticks, bread sticks and soy sticks. These were just a few of the thousands of products on display at the most lavish annual gluten-free trade-fair that traversed the U.S. last Fall, according to a report in The New Yorker. This edenic profusion...[Subscriber]

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Paris’ First American Diner

French gastronomy is generally regarded as one of the leading heavyweights in world cuisine. Food-enthusiasts travel to France from all over the world to sample and delight in the country’s famous dishes. While at the other end of the spectrum is often placed the ignominious food nations: Great Britain, Germany… and the USA, whose critics typically look down on it...[Subscriber]

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Liberty, Equality, Gastronomy!

Michel Bastid, the newly appointed chef de cuisine at the Embassy of France in Washington, hardly had time to unpack his bags when he got his first taste of things to come: the annual Goût de France dinner held at French embassies around the world in early March to celebrate the country’s continued gastronomic edge in a fast food world....[Subscriber]