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Woah! A three Michelin-starred restaurant is going vegetarian? This decision in 2001 by Alain Passard, owner of Arpège, sure must have raised some eyebrows – no more meat! Chef Alain Passard is not afraid to risk his stars to impose his views: he wants only seasonal organically grown vegetables to be the center of his menu – no more leeks in summer, no more tomatoes in winter!
Time for a new brunch ranking in NYC! As I said previously, Brunch on Sundays is a very convenient moment for my family to get together. It’s also a good time for the kids to invite friends, girlfriends… I’m not mentioning boyfriends because my daughter is only 13!
On a recent trip to Paris, my friends and I went to the newly opened and very buzz-y Balagan, located at rue d’Alger, by the hotel Renaissance, in the 1st arrondissement.
This is not your typical Parisian establishment, and we loved it all the more as a result! Its excellent service and inventive cuisine does not take itself too seriously, and that’s exactly what Paris needed!
Thank you to the Randazzo family for moving from Sicily to the Bronx in 1920 and opening this amazing seafood store! Thank you to the third generation of Randazzos to have kept the tradition and maintained the high quality of this store.
It took 25 years of marriage to finally travel to the region where my husband spent his childhood vacations: Hossegor. Not that I didn’t like it, or I thought it wasn’t interesting…and it was certainly not because I wanted to make him unhappy. Do I look like I’m a bad wife? But after hearing the same story over and over again, I felt like I myself spent my own vacations there.
It’s zucchini season! Of course, we can buy them all year long, but the zucchini season starts in May and lasts until October, at least on the north side of the hemisphere.
The zucchini lovers will enjoy this recipe. It’s super easy to make, but to fully succeed, it’s very important to let the zucchinis rest long enough to release their water. Otherwise, the dough will be soaked and you’ll have a soggy tart.
The Maille store located on place de la Madeleine is a visual delight. Even if you don’t care much about mustard, you’re going to love this store and buy their products just for their beauty.
Whoever initiated this store is a marketing genius, the king of packaging!
By Chloe is a trendy, busy, 100% vegan restaurant, the kind we like to see sprouting up all over town.
If I were living in the Passy area in Paris, this restaurant would have definitely been our family restaurant. No fuss, no ado, La petite tour is a cozy little restaurant with warm service at a reasonable price. The dishes are very well presented; there is no doubt the chef is talented and has the desire for using fresh products.
Before living in Japan, I used to be impressed by people saying “Oh I do my sushi at home, it’s so easy”! Now that I know more about Japanese culture and cuisine, it makes me smile.
Traditionally, it takes ten years to become a sushi chef. Yes, you heard me, ten years!