Scallop and Black Radish Carpaccio @ L’Arpège
Arpege’s razor thin carpaccio black radish and scallop salad – topped with smoked trout eggs and red radish salt.
Blé Sucré’s Madeleine Recipe
Fabrice Le Bourdat teaches me how to make the famous Madeleines in his Blé Sucré bakery.
Bistrot Paul Bert’s Bistro Book
Bistro Paul Bert’s Bertrand Auboyneau and France’s revered food critic François Simon co-author an homage to the classic French bistro.
Chef Yves Camdeborde’s Bérnaise Recipe
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.
Lamb Ragu @ Frenchie
Gregory Marchand’s handmade pappardelle with rich lamb ragu – brightened up with tangy black olives & candied lemon peel.
Scallops in Ham & Butter Infused Apple Cider @ Spring
Spring’s kitchen team presses apples to make their own cider, then infuses it with ham and butter.
The Poilane Bakery Adds Location to Marais
One of Paris’ most beloved bakeries added a new location in the Marais.
Frenchie’s Cookbook
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.
French Fried Chicken @ L’Avant Comptoir
Yves Camdeborde’s crispy & juicy panko crusted poulet frit (French fried chicken).
