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!
Why I’m (Almost) a Grinch And…. (deep breath): the holidays are upon us. Putting it that way reminds me of a short story I used to read for public speaking competitions as a high school student, The Lottery. Spoiler alert: the last sentence of Shirley Jackson’s piece...
Summer Holidays in France You know that old expression “getting there is half the fun”? Well, if you’ve traveled in France, you know that’s the whole truth! Every summer, like many Parisians, we head to the south of France, le midi. Swimming in the azure waters of the...
Cocktails & Party Recipes
DESSERTS & SWEETS
OTHER FIRST COURSES
SOUPS & SALADS
Cherry season: a song, or a plethora of French recipe options? It’s both! Click through to the article to discover more French culture and a delicious recipe using flavorful cherries.
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!
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!
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.
French gastronomy | culture | history | art | educational experiences
Based in Paris, France since 1995.
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