Torchon? Mi-cuit? Here’s the low-down on the fatty lobe that’s featured on so many holiday tables.
The Rodin Museum re-opens today after a long renovation, its lobby featuring a sweet new installation: A copy of the sculptor’s famous Monument to Balzac, standing nearly 4 meters high, and made entirely from chocolate.
France generally doesn’t tend to fall in for fad diets. The Atkins craze that swept the States in the early 2000s barely made a blip in the Hexagon. The past two years, however, have seen a noticeable rise in restaurants and bakeries that are actively
Is this really the best food in the world? A look at why I decided to spend 65 hours and €7150 tasting 200 dishes at 16 Paris restaurants in 3 months.
Alexander Lobrano remembers the golden age of regional eating in Paris and provides his favorite addresses where we can still find aligot and axoa.
Alexander Lobrano considers why all of us, whatever our age, our sex, or our nationality might be, still get so horned up by the sight of some dirty Parisian (bistro) lace.
Looking to eat some classic French bistro cooking? You might have an easier time finding hamburgers and sushi. Alexander Lobrano explores the growing displacement of French food in Paris.
How many baguettes does the jury of this venerable competition actually taste? And do they swallow?