Arpege’s razor thin carpaccio black radish and scallop salad – topped with smoked trout eggs and red radish salt.
Fabrice Le Bourdat teaches me how to make the famous Madeleines in his Blé Sucré bakery.
Bistro Paul Bert’s Bertrand Auboyneau and France’s revered food critic François Simon co-author an homage to the classic French bistro.
Le Comptoir’s Yves Camdeborde teaches me how to perfect Bearnaise – or as Julia Child called it – one of the five “mother” sauces in the repertoire of French cuisine.
Gregory Marchand’s handmade pappardelle with rich lamb ragu – brightened up with tangy black olives & candied lemon peel.
Spring’s kitchen team presses apples to make their own cider, then infuses it with ham and butter.
One of Paris’ most beloved bakeries added a new location in the Marais.
Fans of Gregory Marchand’s cooking at his perennially thronged Frenchie Bistro can now have his recipes at their fingertips to re-create at home.
Yves Camdeborde’s crispy & juicy panko crusted poulet frit (French fried chicken).