I took that same train a few years back and it broke down right outside Paris. It was supposed to arrive in Milan at 6 am, instead it was 2 pm. Made me not want to every take an Italian train. The service was nice and they gave us food until they ran out the next day. I think they made an emergency stop in Switzerland to bring on more baguettes!
Each newsletter is better than the last, if that's possible. I was salivating over the cheeses. If I could only have 3 things to eat/drink it would be bread, cheese & wine.
Just when I thought I was excited at the read, you dropped the little nugget about a possible film! I can't wait.
Great post and thanks for the link to the white chocolate article. My daughter just came back from Brazil and brought me a selection of dark and white chocolate from Luisa Abrams who I learned about from the podcast Obsessions: Wild Chocolate. I highly recommend the podcast and the chocolates. Her white chocolate gave me a new appreciation and respect! The dark chocolate is from rare wild cocoa beans from the Amazon.
I hope your film/tv work comes to pass. I enjoyed your live shows during the lockdown. They probably saved a lot of people from complete mental decline. Thank you for opening your home to us during that terrible time.
I usually read your newsletter, but listened to this one for convenience. I wish I had not. The person (or bot?) reading the newsletter does not speak French and consequently mangles many terms (some so badly that I had to go back and refer to the print version to see what she was talking about). Please use a different narrator for future newsletters.
Thanks for your comment. I don't know how the voice translation works since I haven't used it and it's a brand-new featured Substack had just added, but I'll let them know about it not reading French as well as it should.
Happy February ❤️! Like Paris, January on "The Island" is starved for sun. But, we too notice the days are getting longer, our gardens are beckoning, and that's so encouraging. I too will be the first in line for your TV show!
If the French are striking about having to work two years longer, what should Canadians do about our recently published liquor guidelines? Would anything close to these findings dare to be published in France! 🍷
It's an interesting tack the show has taken, focusing a lot on her conflicted relationships with men. But the show is wildly popular so the producers and creators know what they are doing! (Gabriel is cute, but am still scratching my head over a chef that cooks an omelette in a cast-iron skillet...)
I have not watched EMILY IN PARIS, but I did chuckle when I read the NYT article. Good luck maneuvering around the city if/when more strikes occur. I admire the ire of the French!🇫🇷
That article was quite something. It got a lot of hits and comments, positive and negative but the show is very popular (yes...I watch it, too) so I don't think Emily is going anywhere soon!
Great newsletter at a time when it’s so nice to read something, um, less controversial. Last time I was in Paris (far too ling ago for my preference) just before, you know, that virus, I could not find cassis sorbet anywhere! I thought it had fallen out of fashion! If I have to go to Lyon to have some, I just might. In NY state in recent years they finally lifted the ban on growing black currants and I had hoped it would spur more interest in this beautiful tart and sweet fruit. So far not yet. I will be forced to seek out some fresh ones this summer and get a new ice cream maker as mine broke and make my own.
Cheers and hope this year brings us wonderful food and friends to share your wonderful recipes! Sarah
There's a wonderful black currant liqueur made in New York C Cassis: https://www.ccassis.com
It's quite a bit less-sweet than its French counterpart and is lovely in drinks, alcohol-based or otherwise. Thanks for your kind words about the newsletter : )
Hi David, another wonderful newsletter! I enjoy and appreciate your insights into French culture. After my visit last fall I vote to oust all the “Emily’s in Paris”. All the selfie taking girls in berets and mini skirts...ugh
A friend lives in the 5th and said people sit at café tables for places featured in the show just to have a picture taken. I guess/assume the venues get paid to be in the show but it has to be a lot to handle. And it was funny/odd to read that story about the restaurant that's in the show not serving French food.
Any ideas about cooking classes in Marseille? Just left Nice and the coastal towns of the Cote d'Azur after a terrific month there. It has been consistently sunny and blue skies and a daily high of 12-14 C.
I took that same train a few years back and it broke down right outside Paris. It was supposed to arrive in Milan at 6 am, instead it was 2 pm. Made me not want to every take an Italian train. The service was nice and they gave us food until they ran out the next day. I think they made an emergency stop in Switzerland to bring on more baguettes!
I just love this newsletter. It’s the best thing I ever paid for to read. One day I’ll make it to Paris. So many things to do!! Thank you David!!
Agreed about Gabriel! 😍 Also would rather spend time with Ashley and Sylvie from the show. Also LOVED the cheese podcast! ❤️
I am glad Philippine Leroy-Beaulieu is getting renewed attention from the series as she's a very good actor. On Ina (the French national film archives) there's a clip of her singing...in 1983: https://www.ina.fr/ina-eclaire-actu/video/i08005260/philippine-leroy-beaulieu-et-christian-vadim-i-believe-in-my-hero
Glad you liked the cheese podcast with Jennifer. She's great to taste cheese with.
Each newsletter is better than the last, if that's possible. I was salivating over the cheeses. If I could only have 3 things to eat/drink it would be bread, cheese & wine.
Just when I thought I was excited at the read, you dropped the little nugget about a possible film! I can't wait.
Great post and thanks for the link to the white chocolate article. My daughter just came back from Brazil and brought me a selection of dark and white chocolate from Luisa Abrams who I learned about from the podcast Obsessions: Wild Chocolate. I highly recommend the podcast and the chocolates. Her white chocolate gave me a new appreciation and respect! The dark chocolate is from rare wild cocoa beans from the Amazon.
I hope your film/tv work comes to pass. I enjoyed your live shows during the lockdown. They probably saved a lot of people from complete mental decline. Thank you for opening your home to us during that terrible time.
I usually read your newsletter, but listened to this one for convenience. I wish I had not. The person (or bot?) reading the newsletter does not speak French and consequently mangles many terms (some so badly that I had to go back and refer to the print version to see what she was talking about). Please use a different narrator for future newsletters.
Thanks for your comment. I don't know how the voice translation works since I haven't used it and it's a brand-new featured Substack had just added, but I'll let them know about it not reading French as well as it should.
Happy February ❤️! Like Paris, January on "The Island" is starved for sun. But, we too notice the days are getting longer, our gardens are beckoning, and that's so encouraging. I too will be the first in line for your TV show!
If the French are striking about having to work two years longer, what should Canadians do about our recently published liquor guidelines? Would anything close to these findings dare to be published in France! 🍷
this newsletter is chock-full! I'll be first in line for your TV show!
Maybe you can do the food styling! : )
Great idea!
You had me howling with laughter with your comment about visiting Gabriel’s apartment sans Emily!!!
I look forward to the first of every month awaiting your informative and entertaining newsletter. Thanks for taking us into your world.
Ps I think Romain would be absolutely adorable in a beret ❤️
It's an interesting tack the show has taken, focusing a lot on her conflicted relationships with men. But the show is wildly popular so the producers and creators know what they are doing! (Gabriel is cute, but am still scratching my head over a chef that cooks an omelette in a cast-iron skillet...)
I have not watched EMILY IN PARIS, but I did chuckle when I read the NYT article. Good luck maneuvering around the city if/when more strikes occur. I admire the ire of the French!🇫🇷
That article was quite something. It got a lot of hits and comments, positive and negative but the show is very popular (yes...I watch it, too) so I don't think Emily is going anywhere soon!
Great newsletter at a time when it’s so nice to read something, um, less controversial. Last time I was in Paris (far too ling ago for my preference) just before, you know, that virus, I could not find cassis sorbet anywhere! I thought it had fallen out of fashion! If I have to go to Lyon to have some, I just might. In NY state in recent years they finally lifted the ban on growing black currants and I had hoped it would spur more interest in this beautiful tart and sweet fruit. So far not yet. I will be forced to seek out some fresh ones this summer and get a new ice cream maker as mine broke and make my own.
Cheers and hope this year brings us wonderful food and friends to share your wonderful recipes! Sarah
There's a wonderful black currant liqueur made in New York C Cassis: https://www.ccassis.com
It's quite a bit less-sweet than its French counterpart and is lovely in drinks, alcohol-based or otherwise. Thanks for your kind words about the newsletter : )
Hi David, another wonderful newsletter! I enjoy and appreciate your insights into French culture. After my visit last fall I vote to oust all the “Emily’s in Paris”. All the selfie taking girls in berets and mini skirts...ugh
A friend lives in the 5th and said people sit at café tables for places featured in the show just to have a picture taken. I guess/assume the venues get paid to be in the show but it has to be a lot to handle. And it was funny/odd to read that story about the restaurant that's in the show not serving French food.
Any ideas about cooking classes in Marseille? Just left Nice and the coastal towns of the Cote d'Azur after a terrific month there. It has been consistently sunny and blue skies and a daily high of 12-14 C.
I don't know any in Marseille - I've only been once, but glad you're enjoying the sunshine. Please send some to us in Paris!!
Nice of you to reply and greatly enjoy your newsletter and posts.
Love the le parisien ads! A great coda to your newsletter - some things never change!
I love those so much. Whoever came up with them did a great job.
Chockablock full of great info. Thanks, David! Wish I were going to be here for the Phil event on the 7th.
Me too!😢