Living, Eating and Cooking in Paris

There are many gourmet eateries in Paris where you can eat the most delicate, the most recherché and the most exquisite food in the world. T...

This is a simple recipe I adapted from Nigellissima . As you know, I like using the black rice known as Venere Nero (Venerable Black). It ...

I never made cheesecakes until recently. In fact, I am quite ignorant when it comes to baking and desserts. My loved ones think that is be...

Your blog is usually the first thing that gets sacrificed on the altar of I-have-too-much-to-do.  Since nobody thinks that it is a serious c...

A few days ago, two dear friends of mine invited me to go to Passage 53. Since I had never heard of the restaurant I Googled it immediatel...

A couple of months ago, I mentioned that a daring French chef reintroduced British beef to Paris . Given the culinary patriotism of my Par...

Today the historic Ritz Hotel is closing its doors for two years. I never stayed at Ritz. It is way above my pay grade. But I always enjoy...