Hi! I’m Allison, and I’m an Edutainer working in French food, culture, history, and art. If you’re a gastro-curious traveler or learner, I’m here to show you the A to Z of French food and culture!
Culinary Mystery Solved!Once in a while, I get a message from a newsletter subscriber who is looking for a particular product or recipe they tried in Paris. A few years ago, I opened a message on my web site and found this one from a reader looking for a green pea...
Culinary mystery solved! Here’s my adaptation of a Parisian restaurant’s chilled soup that changed a former fighter pilot’s life. Find the recipe here!
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The Julia Child Documentary Coming soonish to a screen near you is the much-anticipated documentary film Julia (working title), about the life of everyone’s favorite American French chef, Julia Child. Distributed by Sony Pictures and Imagine Entertainment, the...
You’ve never heard of Nanda Fernandez Brédillard? How about Julia Child? Read more about the upcoming documentary on Julia Child, and find this recipe for Basque Burnt Cheesecake!
Cocktails & Party Recipes
DESSERTS & SWEETS
OTHER FIRST COURSES
SOUPS & SALADS
Merci, Monsieur Parmentier!For years, I always bought Salt Cod and Potato Gratin, or Brandade Parmentière, at my fishmonger’s (or even sometimes at Monoprix!). My reasoning was this: if they sell Salt Cod and Potato Gratin in stores, already made and ready to pop into...
If you’ve never used salt cod in recipes, you’re missing out! My recipe for Salt Cod and Potato Gratin or Brandade Parmentière is a favorite in Paris. Find out what makes it so Parisian by reading here!
Do you like French comedies? This movie, C’est La Vie, features a beloved French actor and a host of hilarious caterers who are all working a wedding at a French chateau.
Are you a chocolate mousse connoisseur? This easy and nostalgic recipe comes from the darling of eastern Parisian bakers. It’s also what the French call “regressif” – find out more!
Traditionally associated with the Christmas and New Year’s holidays in France, boudin blanc is the perfect way to start any holiday dinner!
Well, here we are in Paris, once again in lockdown. Maybe I have too much time on my hands…. So let’s consider the apostrophe!
In France, the ambrosial quince is usually transformed into jelly or fruit paste. And in the French countryside, quinces are there for the taking. Or are they?
Nestled between Monaco and the French-Italian border, Roquebrune Cap Martin is where the steep Alpes Maritimes tumble right into the Mediterranean Sea.
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