Comments for Jim Drohman

Comment on Confit de canard – preserved duck legs by zidane

zidane — Sat, 28 Mar 2026 07:09:09 +0000

I love how Confit de Canard melts in your mouth with every bite

Comment on Bitter winter greens by Alex Wilson

Alex Wilson — Wed, 25 Feb 2026 06:14:23 +0000

Hi Chef. I hope you and Sheila are doing well. I think about you and your influence on me and my culinary career almost every day. Jennifer has been asking me to get a cookie recipe from you if you are willing to share. Please reach out if you get this… not sure if this is the best way to contact you.

Comment on Send me your questions by Jim

Jim — Thu, 29 Jan 2026 08:47:40 +0000

In reply to Brian. Hello Brian; Thanks for your question and for reading my blog. I will answer with a new post soon!

Comment on Send me your questions by Brian

Brian — Sun, 04 Jan 2026 01:19:35 +0000

Our son and his girlfriend will be in Paris for 3 nights this spring. They both enjoy great, shareable meals at memorable restaurants with good cocktails, and breakfast places with great coffee. Any recommendations for a couple in their 20’s?

Thanks! We try to get a table at Le Pichet whenever we head into Seattle.

Comment on Wine bar La Tartine, rue de Rivoli by Valerie Elizabeth Feldman

Valerie Elizabeth Feldman — Fri, 21 Nov 2025 13:47:21 +0000

I was also a patron in the late 80s early 90s – I used to come with my husband and we were young and able and smoked cigs and drank wine and had a tartine with chèvre. I am here today and a little nostalgic – my husband has since passed away and I take a moment to start moving after being seated

Comment on French “Joy of Cooking”? by Brant Boelts

Brant Boelts — Fri, 21 Nov 2025 05:42:12 +0000

Thank you Jim that’s exactly what I was asking about and appreciate the insight.

Comment on French “Joy of Cooking”? by Rhonda

Rhonda — Thu, 06 Nov 2025 21:32:35 +0000

Quick follow up, after a glance at the recipe I see we can use duck… looking forward to seeing my husband go to a zen place 🙂

Comment on French “Joy of Cooking”? by Rhonda

Rhonda — Thu, 06 Nov 2025 21:27:27 +0000

Thank you, we used to have a source for rabbit – back in the eighties we hosted a memorable evening using Paul Prudhomme’s Louisiana Kitchen and somebody made Rabbit Tenderloin with mustard sauce – the first and only time I’ve had rabbit.

Will see if my husband will tackle the Terrine for my birthday later this month :))

Also, we are heading to Seattle on Saturday (hopefully) and hoping to make it to Le Pichet for my 2nd time. The first time, we had been to Maximilean’s for brunch on the same day , yumm. Thanks again for your website, very inspiring!

– Rhonda

Comment on French “Joy of Cooking”? by Rhonda

Rhonda — Thu, 06 Nov 2025 00:55:47 +0000

We have ‘Simple French food’ also, do you have a few favorite recipes? I keep making the chicken legs, eggplant gratin, and sorrel tart
My book is falling apart also.., I love his writing, so poetic

Thank you for your blog,we make your roast chicken often and the lemon cloud tart you referenced awhile back also

Comment on Jam Making 101 by Christmas Jam Recipe – Sweet Holiday Magic in a Jar

Christmas Jam Recipe – Sweet Holiday Magic in a Jar — Mon, 27 Oct 2025 19:12:40 +0000

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