Jody, who also co-owns Via Carota, I Sodi, The Commerce Inn and Bar Pisellino with her wife Rita Sodi, first opened Buvette in the West Village in 2011 and has since taken the restaurant to Paris, Tokyo and Seoul. The 80-cover London outpost will be open all day, meaning you can pop in for a coffee, a leisurely lunch on the terrace or post- theatre cocktails.
Over the years, France has been blurred out of chicken Kiev's origin story. Its namesake, after all, is Kyiv, the capital of Ukraine (formerly spelt as Kiev before 1995). However, one origin story suggests it originated in Paris in the late 1840s, where Russian chefs came to learn more about haute cuisine, and brought back a dish called Mikhailovsky (or Novo-Mikhailovsky) cutlet.
Prized for its presentation, this fancy French potato dish, Duchess potatoes, dates back to the 1700s, when it was created and given its aristocratic name to help elevate the reputation of the humble tuber in France, where it had yet to be widely embraced by home cooks. These are my squiggly duchess potatoes. For a new take on mashed potatoes, we're looking back on a classic French potato dish.
"The time has come for us to hang up our aprons and say farewell," owner Mary Beth Liccioni announced in a post on Instagram. "When we opened our doors ... we never could have imagined the incredible journey ahead - the laughter shared over meals, the celebrations hosted at our tables, and the friendships that blossomed over the years. You welcomed us into your lives, and for that, we are forever grateful."
David Fricaud's appointment marks a homecoming to Los Angeles and represents a transformative moment for Oceana Santa Monica's design-forward French brasserie. With over 25 years of culinary experience across diverse kitchens worldwide, Fricaud brings an impressive pedigree that includes recognition as a Top Chef France 2010 semifinalist: a distinction that highlights his technical prowess and creative vision in the competitive culinary landscape.
The martinis are cold, the oysters endless and every table sounds like a dinner party. Lately, going out for martinis, fries, and oysters has become the night-time version of matcha and froyo - a ritual, a little luxury. But when did our "savory treats" become so... French? From West Village bistros to London brasseries, French cuisine - once dismissed as too heavy or too fussy - is suddenly what's on everyone's lips. After years of small plates and coastal Mediterranean, we're saying oui to butter,
The political drama continues unabated with a new prime minister (sort of), a new government which may or may not survive the week and a big climb-down from Emmanuel Macron. The Talking France podcast is available on Spotify or Apple. You can download it here or listen on the link below But the constant rollercoaster that makes up French politics at the moment is leading an increasing number of people to ask whether France's political system is fit for purpose.
Hearty, savory, and complex, coq au vin is all about the interplay of juicy chicken, dry wine, umami mushrooms and onions, and aromatics like rosemary and thyme. Sweet, mild pearl onions are a key part of this profile. However, round pearl onions are roughly ½ inch in diameter, making them labor-intensive and tricky to peel. This grunt work is compounded by the fact that many individual pearl onions are called for per dish.
The first step in the five-day process for preparing the fatty "three-yellow" chickens is stuffing them with garlic cloves, herbs, and butter before a 24-hour brine. Portalier dries out the chickens for three days before being roasting them. The broken down chicken is served with rice that has been cooked in chicken broth and fat, a simple green salad, and a carafe of chicken jus. The chef jokes that the comforting roast dish "sounds like a good Sunday, no?"
French cuisine is celebrated the world over for its delicious sauces, use of locally sourced seasonal ingredients, innovative chefs, and intricate, centuries-old traditions and techniques. While French restaurants evoke images of haute cuisine - fancy kitchens, world-famous chefs, and artfully presented plates of delicately flavored food - French cooking is also a gastronomic feast of rustic cooking, soups, stews, and roasted meats that balance sophistication and simplicity, tradition and taste.
The hospitality industry is witnessing a fascinating evolution in dining patterns, and Grand Brasserie is leading the charge with an innovative concept that's turning traditional meal timing on its head. Located in the bustling heart of Grand Central Terminal, this French brasserie has introduced Night Brunch - a sophisticated after-hours dining experience that's redefining when and how New Yorkers enjoy their favorite brunch classics.
Michelin Tyres was founded in 1889 in Clermont-Ferrand, Auvergne by the Michelin brothers. In 1900, looking for a way to boost their sales, they came up with an ingenious plan. Deducing that inspiring motorists to travel domestically equalled more customers in need of tyres, they brought out a motorist's guide to France, recommending hotels, sights and, most importantly, restaurants. The Michelin Guide was born. The first Michelin star was awarded in 1926.
Maison Harlem, located at 341 St Nicholas Ave, New York, NY, is a Black-owned culinary gem that melds French cuisine with the vibrant culture of Harlem, creating a unique dining experience.
The 8th annual Bastille Day celebration at Rockridge Market Hall featured oysters, poached prawns, and various French delicacies, showcasing a vibrant culinary tradition.
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