Dear foodies,
To discover
Our selection of ten nugget champagnes at less than 40 euros
Here we are.
Were we expecting 2023 with the hope of better times?
URBS gives a funny and well-regarded answer in a press cartoon where, under the title "Let's stay positive", he sketched a playful character wishing a
"good last year
" to two dumbfounded interlocutors... Without going so far as to
"think spring"
as the president has been urging us to do for five years, or hoping for an improbable French morning, do we have any choice but to move forward?
Act to counter the ambient gloom, victim rumination, keep moving forward even if it's in a tunnel as long as a day that we fear without bread.
To support our bakers threatened with bankruptcy, our restaurateurs, let's start the year as we ended it: seated.
As long as you have the towel around your neck, you're holding on.
Let's remain faithful to the chefs, the bistro owners that we know, support the initiatives of voluntary entrepreneurs who refuse defeatism.
In this month of January, I suggest that we stick together and, for everyone, continue to flush out the little pleasures wherever they are.
The reasons for rejoicing exist, at least on the plate.
New addresses are opening, others are getting a makeover, attractive products are emerging, tableware collections show a joyful creativity... So many ideas to write down on your 2023 diary, the last page of which will inevitably display a December 31st.
The only thing we are really sure of.
All my best wishes, happy reading and a good weekend!
NEWS OBLIGATE, WE DRAW KINGS WITH GEORGE V
Four Seasons Hotel George V Paris pop-up
.
31, avenue George V, Paris 8th
(01.49.52.70.00; Fourseasons.com/Paris).
Every day until January 10.
Return to the classic with Michael Bartocetti's frangipane galette.
Four Seasons Hotel George V
No time to digest the feasts of New Year's Eve that arrived this Friday, January 6, the Epiphany and its galette des rois.
Between 30 and 32 million are sold during the first month of the year: some of mediocre quality, others excellent, when they are made by hand with AOP butter, miller's flour... A welcome traditional recipe, at the when the most original versions with sesame halva or buckwheat and buddha's hand end up losing us.
We fell in love with the classic creation by
Michael Bartocetti
, pastry chef at George V Paris.
Caramelized puff pastry made from croissant dough of absolute lightness, crispy…
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