Eating in Paris

Desserts and Sweets

Chocolat Chaud

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Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well).  I learned the recipe during a very short stage I worked at a well […]

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Chocolat chaud, our Paris-style made to order hot chocolate, is a go-to dessert at both Le Pichet and Cafe Presse (although it is definitely not just for dessert…makes a great pick me up in the middle of the afternoon as well).  I learned the recipe during a very short stage I worked at a well

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Stuff

Ecole Ferrandi on Alexander Lobrano’s “Diner’s Diary”

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One of the food blogs that I consistently enjoy is Alexander Lobrano’s “Diner’s Diary”.  His accounts of dining experiences in Paris and his thoughts on dining, cooking and food are always entertaining, accurate and insightful.  Best of all, his opinions generally jive with my own, making his blog a valuable source of info for my

Ecole Ferrandi on Alexander Lobrano’s “Diner’s Diary” Read More »

One of the food blogs that I consistently enjoy is Alexander Lobrano’s “Diner’s Diary”.  His accounts of dining experiences in Paris and his thoughts on dining, cooking and food are always entertaining, accurate and insightful.  Best of all, his opinions generally jive with my own, making his blog a valuable source of info for my

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France

A la Cloche des Halles

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After reading my recipe post for Le Pichet and Cafe Presse favorite  “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos.  Seems I am not the only one to have tried this  dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”.  Bob notes that there seems

A la Cloche des Halles Read More »

Slide 1

After reading my recipe post for Le Pichet and Cafe Presse favorite  “Ouefs Plat Jambon Fromage”, Seattle based photographer Bob Peterson forwarded me these photos.  Seems I am not the only one to have tried this  dish at Paris Bistro a Vin and veritable institution “A la Cloche des Halles”.  Bob notes that there seems

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