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Cassoulet

“To the untrained American ear cassoulet sounds like some sort of ambrosia.” – Julia Child For Americans in love with French food, cassoulet holds an almost magical significance. It evokes an unattainable ideal. Made with ingredients that are difficult to find or too expensive to afford outside of France – confit d’oie (preserved goose), haricots lingots (a French […]

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Hitting the Hemingway Trail: Part I, Montparnasse

As I mentioned in my post on Hemingway’s hunger, many of the cafés and restaurants that the great man habituated remain open today. But with Hemingway being a man of such large appetites, and thus a habitué of so many venues, how can the nostalgic tourist decide which Hemingway haunt to drink at first? As […]

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