Our first night in Paris found us returning to Restaurant L’AG. We actually enjoyed a couple of dinners here this past summer. This is a sweet little spot is located at 2 Rue Clément in the 6th. The restaurant combines warm service, fun and creative cuisine with a spot on price point. Plus it is right around the block from…
Paris: Le Cigale Récamier
When we take off for Paris this is the view. The sun setting and night moving in. We try to catch a few hours sleep on the plane and before long you are landing in Paris! When we arrive from the east coast it is lunchtime in Paris but our internal body clock is thinking…
Oysters: Union Square Cafe***
Whaleback oysters from Maine at Union Square Cafe. They were fresh and briny but a little on the small side. Better than what we got in Paris but not quite up to our local standards.
Oysters: Gramercy Tavern****
Wellfleet oysters are always a favorite and the ones served at Gramercy Tavern late at night after a flight from Paris said “welcome home” in a big way.
Recipe: Burrata Tutorial
Eating burrata is one of life’s great pleasures! Making it . . . To start, warm 1 gallon of fresh milk to 90°F (never ultra-pasteurized!). Turn off the heat and add 1/8 teaspoon thermophilic starter culture and 1/8 teaspoon lipase powder, dissolved in 2 tablespoons cold water. Let ripen for one hour. Add 4 drops liquid…