In a half shell, here’s everything you need to know about buying, ordering, and eating oysters in Paris.
Torchon? Mi-cuit? Here’s the low-down on the fatty lobe that’s featured on so many holiday tables.
Can’t distinguish your colvert from your crapaudine? No need to grouse – we’ve created a glossary for all the gibier (wild game) jargon that you’ll find on Paris menus in the fall. Bécasse we love you.
It’s truffle season in Paris, and the knobby tubers are turning up on restaurant menus all over town. Many people, however, don’t know their Alba from their elbow, and can’t understand why a kilo of fungus might sell for thousands of euros. Are are some basics, with a little help from truffle maven Patricia Wells.