Cacasse a Cul Nu to Pied de Cheval Oyster on 'Let's Eat France' Magical Culinary Tour

From Cacasse a Cul Nu (Ardennes) to Pied de Cheval Oyster (Brittany), there is a lot to chew on in 'Let's Eat France' (Artisan Books, October 2018) .

Let's eat france

Our guide, Francois-Regis Gaudry and his friends take us on a magical culinary tour of the hexagon featuring 1,250 specialty foods, 375 recipes, 350 topics and 260 food masters.

Taste this rich heavy tome in small bites so you don't get an indigestion.

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Invisible Mending, Meet Director of Kimono Restoration Koshiro Tatematsu at Japan Society, NY, May 21

Apr 25
Since beginning of my concierge tenure, shoe and bag repairs as well as many clothing alterations are part of the requests. I have not been offered challenge to restore kimono to its original state. The Japan Society in New York invites us to explore Invisible Mending: The Magic of Kimono Restoration on May 21, 2019. In Japan Society's event notes: "Some might see a tear or stain on a beautiful kimono and think the garment...
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Italian Summer Favorite meets Tangy Melon Sorbet with Sparkling Sake Sgroppino from 'Japanese Cocktails'

May 9
Italian Summer meets Tangy Melon Ice with Sparkling Sake Sgroppino from 'Japanese Cocktails' (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters & Small, 2019), photography by Alex Luck. Sparkling Sake Sgroppino A popular summer dink in Italy, this version of Sgroppino swaps the usual lemon sorbet for a tangy melon ice, which works in harmony with the delicate sparkling sake. Ingredients: 2 scoops Melon Sorbet* 15 ml...half fl oz....