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I hate fast food…
…as long as it’s not done by yourself. I don’t know where you live but here in Europe there’s packaged and pre-seasoned frozen vegetables on every supermarket shelf (and on far too many tables). I...
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Picturesque Oslo…
…is offering weird views when you’re high up on one of the hotel towers surrounding the Norwegian capital. I had dinner tonight (or let’s say: a cocktail dinatoire!) on the 34th floor of the Radisson...
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The “white tuna” of Kabul…
I know this might be a bit confusing but my work life as a world affairs reporter for SPIEGEL magazine makes me drive on the fast lane from time to time. Yes, I’ve been to Oslo two days ago, and after...
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Are you sweet or salty?
I don’t know about your experiences but I’ve found out in life that most cooks, professionals or amateurs, have a clear preference when it comes to the above question. In many restaurants you can...
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Fig chutney…
…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for...
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Pepper parade
Not much to say about it, actually. Just liked the colours, the reflections, the organic, voluptuous shapes. Read Michael Pollan’s books and take a closer look at food, representing nature at its best....
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A party without proof…
…that’s what I sadly have to offer today. Had around 40 friends at home to celebrate on Saturday, we’ve killed 18 bottles of champagne, 12 bottles of Pic St. Loup, 6 bottles of Pommard, we’ve been...
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Porcini, ceps, cèpes
…make a beautiful dish when treated with respect and care. Be humble! These mushrooms are a precious gift, they need your full attention. In your cookbooks you’ll find many highly contradictory...
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Weird water chestnuts…
…and yet not that weird when you chop them in tiny cubes, mix them with ground pork, ginger, spring onions, soy sauce, sesame oil and some tapioca starch – and fabricate your own filling for delicious...
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Paris s’eveille…
…is a classic song that you might know, if not, here’s a flashy 1970ies video version featuring Jacques Dutronc (who seems to have eaten psychedelic mushrooms at the time of the recording,...
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Here’s to a bottle of Cheval Blanc…
…which I had – amongst too many others – with dear friends on New Year’s eve. You might have mentioned that my blog was down for a while due to my other workload, yet this was too memorable to be...
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Amazing Lentil Salad (makes you wanna cry!)
serves 4 (as a starter, in Europe) 1 cup lentils (look for small French lentils, it won’t work otherwise, “Le Puy” would be perfect) 1 carrot, chopped into (small!) cubes 1/2 onion 2 cloves 1 bay leave...
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Pardon me? "Cocktail dinatoire"...?
Reblogged from French Food Fool: If you're not familiar with the expression "cocktail dinatoire", never mind, but it's a clear signal that you're neither French, nor familiar with Parisian habits. The...
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Nothing like French beef…
From time to time the animal inside of me wants to get fed, and then I take a walk to meet a great butcher in the Rue des Archives here in Paris and go for meat. For a slab of Fleur d'Aubrac.
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Meatless (Good) Friday! Some ideas.
When I was a child in rural Bavaria, my loving mother fed us ham and sausage sandwiches already for breakfast. Today, I consider myself, what? An omnivore, "flexivore"? In fact, I just want to share...
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