Laverie et du Pain

There’s nothing romantic about doing laundry runs, even if in Paris. Hauling a sack of dirty clothes to a coin-operated facility reminds me of my college days on campus, a time when the smell of soap suds in steaming humidity was hard to shake off. It’s hardly a charming affair, despite the promise of fresh clothes […]

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Week 2 at École Gastronomique Bellouet Conseil: Viennoiseries et Pâtes de Bases

This was my kind of week! Baking viennoiseries and tartes all week long! Yeast and dough and pâtes. Just the thought of it was enough to draw hunger rumblings from the tummy. The dough sheeter was rolled out and we cranked it up for croissant dough, feuilletage classique (puff pastry dough), fueilletage inverse (inverted puff […]

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C’est Moi, Paris!

I have taken my vow to up the antenna of my kitchen skills. No more just eating out and wondering feverishly, “How the hell do they make that?” and then emptying my purse because, how else am I able to eat it if I don’t pay for it? So, I now find myself in Paris, […]

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We, the Carnivores

Graphic details of U.S.D.A. prime beef tenderloin being handled and prepped into cuts of filet mignon for human consumption. Chef NAT is hard a work. In Instant and Black & White camera modes. Rather film noir, I must admit.

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[SG] Joie by Dozo

There was a wee bit of conundrum. Yes, yes. A small one. Staff: Welcome to Joie, we have changed our concept from our days as Dozo before our re-location. Us: We can see that! (wilted faces all round). You don’t serve Japanese food anymore! (correction: fine moderne Japanesque).There’s no meat on the menu! (minds envisioning […]

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