Fri 31
Oct 2014

Your key to the city's hidden doors

Food

Paris Food and Wine Safaris with Wendy Lyn

Wendy Lyn

A Florida expat with spitfire spunk and a Southern drawl as thick as molasses, Wendy Lyn is not your typical Parisienne (hallelujah to that!). What she is, however, is every foodie’s fantasy come true. For an inside taste of Paris, join this culinary go-to-gal on one of her fabulous food walks.

…………….

When Wendy Lyn moved to Paris twenty years ago she found herself living out a foodie version of the book series, Eloise. Instead of the Plaza hotel, she had the famous Paris bakery Poilâne as her delectable dominion. With the luscious scent of buttery pastries as her alarm clock, she’d run down from her chambre de bonne on the top floor of the bakery to pick up apple turnovers or sourdough country bread fresh out of the wood-burning ovens.

Poilane

Often she’d be invited to join the owners and staff in the adorable dining room behind the shop for breakfast under a bread chandelier. Call it crazy, call it fate, call it freaking unfair, this mouthwatering set-up sparked Wendy’s incurable passion for food—its origins, its producers, its purveyors and its best Paris addresses.

Read the rest of this entry »

6 Comments » - Permalink

Hidden Kitchen: Paris’ Secret Supper Club

hidden-kitchen-table-setting3

All images by Nicholas Calcott for Paris By Appointment Only™

Over the last few years there’s been an influx of American chefs in Paris. Fusing American-style entrepreneurialism and experimentation with France’s gastronomic history, they have carved out a cross-cultural niche in Paris’ contemporary dining scene.

Two pioneers in this delicious movement are American chefs Braden and Laura. In 2007, the couple moved from Seattle to Paris to set up Hidden Kitchen, an underground, word-of-mouth, dining destination located in their Parisian flat. Modeled after the elaborate dinner parties that Braden and Laura would hold back home, HK is a sophisticated supper club where food-loving strangers come to meet and eat.

chef-plating-fish-hidden-kitchen

So how does it work?

Read the rest of this entry »

9 Comments » - Permalink

An Unexpected Appointment: Bagel Taste Testing

homemade-bagels1

Not all appointments are planned in advance. This is the second in a series of posts about appointments that made a surprise splash in my schedule.

……………

The text message buzzes in at 10:30 am on Sunday as I sit in bed with a splayed cookbook plotting the morning’s meal.

“Want to test a bagel?” writes my friend Marc.
“Yes! Where are they?” I reply, my heart racing. “Can I bring a couple home for b-fast?”
“2 now,” I get as a response.
“Where?” I type anxiously.
“Bob’s,” he writes back.

I know the place: “Be there in ten!”

I brush my teeth, throw on a jacket and some gloss (you never who might run into in my hood) and run around the corner to pick up the special package at Bob’s Juice Bar, a neighborhood hot spot owned by my good mate and fellow New Yorker, Marc Grossman.

bob's-juice-bar-paris

For the past few months Marc has been testing bagel recipes for his third cookbook, a highly-anticipated (by me, at least) tome devoted to the rare art of homemade bagels.

Read the rest of this entry »

7 Comments » - Permalink

An Unexpected Appointment: Frédéric Malle au Flore

frederic-malle-portrait

Not all appointments are planned in advance. This is the first in a series of posts about appointments that made a surprise splash in my schedule.

…………….

Appointment with: Frédéric Malle, founder of Editions de Parfums Frédéric Malle
Meeting place:
Café de Flore, Paris
Date:
April 30th, 2009
Time:
8:30am
On the menu:
Coffee and Dalloyau Croissants
Purpose:
Interview for Monocle magazine

…………….

Last month my editor at Monocle called to see if I’d be free to do a last-minute interview with fragrance maestro Frédéric Malle for a rubric in the mag called My Last Meal. The concept of the column is brilliant: each month a non-food professional is asked to describe their proverbial last meal (where they’d have it, with whom they share it and what, of course, would be on the menu).

Read the rest of this entry »

8 Comments » - Permalink

Blog Widget by LinkWithin