Tselani
Have you ever wondered how sausages are made? Well here's your chance to find out.
Click to read more ...
Leave a Comment
I’ve reached the last chapter in my sixteen month Paris adventure. My belongings are tightly packed in my suitcases, but there’s one thing I’m leaving behind: my heart.
Click to read more ...
Before I attended culinary school at Le Cordon Bleu Paris, I would have never dreamed of making puff pastry on my own. If I found a rather tempting recipe calling for the light, flaky pastry, I would cheat and buy it at the store. But after many class sessions with puff pastry, I can't imagine buying the packaged stuff again.
Click to read more ...
No, I know the subject of feet isn't a likely one for a Paris food blog. But this isn't your typical blog either! It's open toed shoe season here in the City of Light, and I've been noticing a lot of unusual things.
Click to read more ...
Do you hear that? It's like there's a big stopwatch in my head counting off the seconds. Contrary to popular belief, it's not my biological clock thank you very much. No, instead it's the realization that I have just ten short days in Paris.
Click to read more ...