Paris's food scene needs no introduction. It's as legit as it gets. But in the last few years it has modernized in a way that's creative but still totally respectful of all the beurre, onglets, et vin that first made it so famous. On this week's episode of #OffMenu, furtniture maker-extraordinaire and expat Adrian Rubi-Dentzel, and I searched out the best modern versions of classic Paris.
Fig & Oliveis one of those restaurants that just makes you feel you’re in the South of France, even if you're in the midst of Manhattan. We credit it to Laurent whose love for simple elegant French food is infectious. Recently, they published a long overdue cookbook and we got to raise a glass to celebrate with them for the occasion. The dish that stood out to me the most that night was this Citrus Scallops En Papillote With Herb Emulsion so we had to share the recipe.
Go figure: as soon as Fall drops upon us, the fashion world wants to talk Spring! The whole concept is much easier though when you remember that it's not just Fashion Week but Paris Fashion Week. Just the thought of Paris has us humming Ella Fitzgerald while pulling out our crinkled, well-loved maps, and Googling "best baguette in all the land." As a tip of the chapeau, we're taking a little tour de France this week with this week's favorite pins
If there had ever been a mimimalist movement in food, I'm pretty sure these Chocolate Cornflake Clusters would've been at the forefront of it. So simple they make you wonder why you didn't come up with it yourself -- until you realize that's because it takes a mastermind pastry chef like Jacque Pepin to make something so simple yet so brilliant.
This last weekend we had a serious winter storm that left everyone confused — confused on how to drive, how to dress, and what season it is. And the produce seems to have gotten caught up in the confusion. A bit wintry but with spring so close you can taste it, we’ve got everything from Meyer lem...
Unfortunately for it, crème brûlée is so ubiquitous that it's easy to write it off as nothing special. But make it in a very shareable dish for two and infuse the cream with coffee beans, cardamom, and vanilla and you add a dash of intrigue to an otherwise very familiar dessert.