Tselani
Ever since I’ve known Geoffroy, he’s raved about his grandmother’s tarte tatin. I was rather skeptical because my own personal version has won numerous ooohs and aahhs at the dinner table. Could her recipe win my heart?
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I admit it. When it comes to grilling, I’m not a marinade kind of girl. Instead I like the simple preparation of sprinkling my meat with salt, brushing the grill with a little oil, and searing on both sides. But as I tested marinade recipes for this article, I began to change my tune.
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I come to Paris to eat. Well, let me rephrase that. I come to Paris to see my fiancé and as a bonus, I get to eat all that’s wonderful.
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Earlier this month, I had the extraordinary opportunity to attend my first Slow Food event here in Portland. After joining at the beginning of the year, I was anxious for my first occasion where I could talk to people who shared the same passion: good, clean, and fair food.
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This morning I pulled my work-weary body out of bed at 4:45 AM to catch my last flight to Paris.
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