Frankly…Pizza! Frankly conquering us all
Frank Linn’s delicious pizzas have not only skillfully overcome the challenges of COVID. Today, they have twice the capacity and the quality, as always, is excellent.
From the menu at Contramar to my Dining Room Table
My recommendation today is an amazing mexican cuisine book : My Mexico City Kitchen by Contramar’s cheffe, Gabriela Cámara.
Amélie: An Example of Inspiration
Being a girl at a fine-dining restaurant isn’t always evident. They are still minority, yet they are very strong; like Amélie.
What You Need to Know if You Want to Become a Chef
Starting a new job is always something exciting. However, starting this one was also something unimaginable and unforgettable at the same time.
Alam Méndez Returns to DC with Maiz 64
There may be many Mexican restaurants around. This one, however, is one to go to, for there is flavor, good quality, and well-known flavors one can relate to.
On One of my Favorite Restaurants in Paris : Welwitsch
The best restaurant I have ever tried in Paris. The best staff ever, they are all so lovely, so smiley and full of passion : Welwitsch
Should All Restaurants Be Kid-Friendly?
A brief reflection on having children as guests at restaurants. Do you think it is ok to bring young kids to a nice restaurant ?
Curiosity Fuels the Future of Global Gastronomy
Part of the experience of working in an accoladed restaurant was to learn about products used as the ingredients for their recipes. Here, a word about it.
Behind the Scenes: Understanding the Kitchen Brigade
The kitchen brigade system (brigade de cuisine) is a hierarchical system and everyone has specific responsibilities and follows a strict hierarchy.
Au Passage, the Parisian Restaurant Hiding in the Passageway
Going to Au Passage brought memories from my childhood while it made tons of new ones. Affordable, delicious… worth visiting.
