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The Best of Brittany: Culinary Treasures from the Breton Coast

Monika Grabkowska

Crispy crêpes, ribbons of salted butter caramel, bubbling cider, and freshly caught seafood. You may have been delighted by all of these delectable ingredients in Paris but never known their origins. To track down their source you must travel to Brittany, the most Northwestern tip of France and home to these, and more, gastronomic treasures.

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Posted in Travel | No Comments »

Bob’s Bake Shop: A Slice of New York in Paris’ 18th Arrondissement

Bobs, Cherry Pie

When he opened his first spot, Bob’s Juice Bar, in 2006, Marc Grossman says he was driven by a simple desire to bring a little of New York to Paris. “It was something from back home, something I missed, health food, juice bars,” says Grossman. The born-and-bred New Yorker, who at one time worked on Wall Street, decided to move to Paris 15 years ago. He married a French girl and never left.

Bobs, Montage, Cherry Pie, Pecan Pie

Since opening his first café, he has almost single-handedly changed Parisian’s dining habits for the better, introducing them to things like green juice and rice bowls he calls “Veggie Stew.” However, he says his goal was never to push a health food agenda, but rather serve organic, wholesome, tasty food. “We’re not extreme,” says Grossman. “We have muffins, but we also have salads. We try to mix it up.”

Bobs, Breakfast

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Posted in Food, Restaurant Reviews | 2 Comments »

Rosa Jackson Tests Pramil with Erica, A Favorite New Marais Neo-Bistrot

I was pleasantly surprised to discover Pramil with Rosa Jackson and Paule Caillat for a tasty dinner of refreshingly delicious, and reasonably priced French fare and excellent company. Pramil is a tiny bistro tucked away on a small side street in the hip Arts and Metiers neighborhood of Paris. I’m already plotting my return and thanks to Rosa’s great write up, I can re-live the savors and the experience until I’m able to find my way there again! — Erica.

PramilcutEBB

When it comes to restaurants, I’m not really that demanding. I want the basic ingredients to be seasonal and good. I want the cooking to show restraint: nothing puts me off more than an overly complicated plate. And I want the chef to have a heart that shines through in the food.

Sounds simple, right? Yet these three elements come together more rarely than you might think, even in Paris. That’s why a recent meal at Pramil felt so refreshing.

Pramil - Rosa JacksonRosa Jackson

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Posted in Food, Tours and Classes | 2 Comments »