There’s no going back once you’ve experienced the tender melt of cultured-cream butter on the tip of your tongue. But I wondered: what exactly makes this ubiquitous ingredient so good here? …read more
Since moving to France I am regularly licking butter off my fingers while making tart crust or smooshing fat slices onto hunks of bread in the morning. There’s no going back once you’ve experienced the tender melt of cultured-cream butter on the tip of your tongue. But what makes this ubiquitous ingredient so much better… …read more
Locals and tourists alike are well acquainted with Paris’ Catacombs. But there is something aging beneath Place Denfert-Rochereau besides the famed bones of the departed. Audric de Campeau, beekeeper extraordinaire likely best known for his coveted Miel de Paris, crafts his Hydromel de Paris beneath the city’s streets. …read more
