Paris

The Chicken Egg is Alain Passard’s Secret Luxury

As I stood over the pan of flawlessly decapitated egg shells floating in a shallow bath of barely simmering water, I might have recognised a modern culinary classic in the making. Each of the yolks reloaded into those shells would soon be masterfully transformed by...

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Tout Paris papered with image of Gainsbourg’s nose

I could never tell if my friend the French actor Eric Elmosnino was amused, annoyed or merely bored when he was ribbed about being born to play Serge Gainsbourg. Although Eric's scruffy appearance bears a strong likeness to the late singer-songwriter in his early...

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Getting cornered at a Parisian brasserie

Table preference is often determined by features unique to a particular brasserie. At Bofinger, for example, first-time diners and habitués alike feel privileged to land any table under the brasserie’s resplendent stained-glass cupola. Sadly, reserving a table beneath...

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For chocolate, a matcha made in heaven

Published in The Los Angeles Times – May 13, 2009 At a glance, the cross-cultural dessert pairing of chocolate and matcha, the prized Japanese green tea powder, may not seem the sort of combination to elicit uncontrollable cravings. Among the many terms used to evoke...

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Bistro steak with Béarnaise sauce

Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They're after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that...

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