Happy National Creme Brulee Day! continue reading...
ALL IMAGES IN THIS POST COURTESY OF: Cirquededemain.com
The ‘Festival Mondial du Cirque de Demain’ is a world renowned annual competition in Paris. continue reading...
French chefs are on a mission: to convince the United Nations to declare French cuisine a world treasure to be preserved. (Man, would I want to be on the deciding committee there…) This effort was announced by President Sarkozy himself in February, saying he wants France - a country with a long history of gastronomical pride - to be the first country in the world whose cuisine is recognized by UNESCO (other countries have been turned down for this honor). Traditionally, the World Heritage List is reserved for important world locations, such as Stonehenge and Machu Picchu. In recent years, however, the organization has taken to preserving more “intangibles,” such as events, rituals and festivals. Read more… continue reading...
If it were me, I’d skip the biking… continue reading...
Frog legs, a typically French gourmet dish, were in fact served in Western Europe more than 5,000 years ago, according to new archaeological evidence.
The site of Kutná Hora-Denemark, a hill fort east of Prague, has revealed the remains of 893 frog bones, providing evidence that the Czechs ate frog legs as early as the Neolithic period. continue reading...
In 2003, I flew with my then girlfriend, current wife, to Paris on November 22nd. We spent a week in the French capital and loved it. Incidentally, this was eight months - almost to the day - after America invaded Iraq and the French did not participate. While the mood in America was largely anti-French (Freedom fries anyone?), to someone visiting Paris for the first time, there was a very subtle but distinct American influence in many things, places and people: be it a street named after a former US President or an American flag in a storefront.
That is one of the memories I walked away from that trip. But another distinct memory were all of the “LE Nouveau Beajolais est arrivee,” as in, “the New Beaujolais has arrived.” continue reading...
