Famous Mont d”Or cheese which arrives for the holidays
Truffles on a bed of rice in my local cheese store–check out the price!!
Countless delicious cheeses–which to choose is the problem
Quatrehomme Cheese Shop
Entry to La Grande Epicerie–the food emporium at Le Bon Marché
Dark Chocolate pastries from Le Bon Marché for our New Year’s Eve dinner
Waters are taken seriously at La Grande Epicerie at Le Bon Marché
A favorite wine shop on rue du Bac
Champagne for tonight!
We’re back in Paris in the familiar Left Bank neighborhood where we’ve welcomed the beginning of many a new year. The quartier where we stay is festooned with lights and bright window displays, and the food shops remind us how important entertaining friends is at this time of year. The French call December 31 le révillon, or St. Sylvestre, and food and Champagne are at the center of every get-together. Here’s a glimpse of a few of our neighborhood stores where we’ve spent the better part of today selecting delectables for ringing in 2015 with friends.
I am a chèvre aficionado. When a cheese cart or tray comes around, I’ll always pick the goat cheese. In France where I spend part of every year, I’ve tried varieties in every size and shape and indulged in fresh as well as aged cheeses. Some have been covered in herbs or ash while others have been wrapped in leaves. All have brought joy to my palate. But France isn’t the only place where superb goat cheese is produced. An American goat cheese called Humboldt Fog, made by Cypress Grove Chèvre, is my favorite. It’s creamy and soft, with a beautifully balanced, tangy flavor. Each wheel features a ribbon of edible vegetable ash that runs through its Continue reading
Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading