Visiting Colmar on a day trip from Basel on my annual trip to Switzerland, luck led me to Restaurant Ramloc. The chef's wife told us they were newly opened but had 20 years in the food business. It showed in terrific, honest family fare. We took two...
Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard....
A crate of beer suggestions From the Swiss mountains, L'Amoureuse. It's a wine grape brewed beer. It's amazing. Crossing the French border, try Brasserie Du Mont Blanc "La Rousse, a brown bottled beauty for that has a bang. Amber, full...
At the foot of the Parisian gardens of Sceaux is a small boulangerie called l’Etoile du Berger. It was opened by famed boulanger Franck Debieu. A friend in Paris is a member of his staff, and had offered to introduce me to him and his delicious bread and...
Finding a formula recently for "Pain de tradition Française," (traditional French bread), I wondered what exactly that meant. Quite often I peruse this site for pastry and bread baking professionals, and often find formulas calling for "farine...
