Lupa Osteria Romana

Greenwich Village, New York By September 27, 2017 No Comments

Lupa is my friend’s daughter’s boyfriend’s roommate’s favorite Italian restaurant in New York City! Even if you cannot follow all that, I must say I am glad it is because Lupa is actually an amazing restaurant. The aforementioned friend was visiting from Texas and I had not seen her since we both moved from Paris a year ago. Lupa seemed for whatever reason the perfect place for our reunion.



7th arrondissement, Paris By September 19, 2017 1 Comment

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!


Balagan By Valerie Steinlauf!

1st arrondissement, Paris By September 5, 2017 No Comments

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!


Hossegor… How Did I Miss You!

Travel By August 23, 2017 No Comments

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.


Zucchini Prosciutto Tart

Cooking a la Dina By August 18, 2017 No Comments

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.

Facebook Auto Publish Powered By :