Hi David! Long time newsletter reader, brand new subscriber. My wife introduced me to your writing years ago and I have been hooked since. Your love of food/drinks, markets, and antique shops, oh and Romain, is clearly evident in your writing and it is always a treat to see a monthly newsletter in my inbox. (I will admit I also enjoy reading about the things you don’t love - plumbing in Paris, filling out paperwork for the bank or some other bureaucratic institution). I am not the best chef in my household but recently made your Quiche Lorraine and it was a hit, so merci for that, it was a little confidence booster to try some more of your recipes. Looking forward to your next post, and catching up on any subscription perks I have missed.
David, I just started a batch of creme de cacao from Drinking French, and I also want to make the Rhubarb Cordial. My rhubarb, however, is mostly green, and I'm afraid it might turn out a really unappetizing color. I'm thinking of adding strawberries, for color AND the great combination of those flavors. Do you have any suggestions on proportions?? It crossed my mind I could make a separate batch of the strawberry liqueur and mix the two cordials together, except one is gin based and the other vodka. Your thoughts??
Just joined as a paid subscriber! My husband and I are long time DL fan and have his books. We are going to Paris in Dec for 16 days! Just printed DL fav pastry shops. Do you have a list of your favorite cheese shops ?
Hi DL, I'm a new subscriber and longtime, slavering fan. It pains me to read in your recent posts that you're getting frequent blowback these days from an ungrateful public. It's a good and timely reminder of why I don't want to write publicly anymore -- trolls should not be given laptops for Christmas. Instead, I'm making giant gougeres and not sparing the cheese. Pass the butter, please, and keep up the good work.
Congratulations on your book award! Made Rosemary Gimlets at a little dinner party last night and they were enjoyed as always. :) And thanks for all the writing and shared links. Such a pleasure.
Love you comment on the Honey rips apple. It is unequaled as an eating out of hand apple and am glad to know it cooks well. I usually use Granny Smith for crumbles, tarts etc. Many years ago I had a recipe for a galette using Golden Delicious with a splash of vanilla added and baked in a cast iron skillet that was outstanding. Just shows how many really good apples are out there. It
We recently taxied through your fair city between train stations on our way to/from Strasbourg. Both days were beautiful! On apples, I read somewhere that the HoneyCrisp apple is called something else in France - maybe the HoneyCrunch? I personally like the Reine des Reinettes apples. By the way, I immediately noticed the raspberries in your picture were American and not French because of the little green market box. I had accumulated dozens of those little boxes to recycle when we moved.
You struck a note with me about French apples. Maybe in Paris there is more variety available, but in our rural SW corner, good eating apples are very hard to find. Especially since we discovered Honeycrisp at a farm stand in Michigan many years ago, the comparison has been disappointing. That said, I think the best apples I've ever eaten drop from a certain roadside tree I and two friends pass on our morning hike in the Dordogne. (Okay, so maybe we have to jump a little to make them "fall.") What's fascinating is that the second you bite into it, the flesh starts to turn brown.
As a Minnesotan, I’m a true homer about Honeycrisp apples, developed by the University of Minnesota. Next time you’re in the US, try some grown in Minnesota where they were developed. I also highly recommend several other new University of Minnesota cultivars - Sweet Tango and First Kiss. Sweet yet art, firm yet forgiving.
Thank you David for your always interesting reports on shopping in France and the USA. This is the second fall we have not traveled to France for our extended visit( because of you know what). I have vicariously lived through you during the pandemic watching you shop and share your life in France. The unpacking of your recycled market bags while tasting cheeses and having a coffee have been a highlight. I apologize that you must deal with a growing number of internet trolls. It’s hard to understand why they persist rather than just move along. Please continue to brighten these uncertain days by sharing food and life with all of us that don’t care how much butter, sugar or pepper you use. Jean
Thank you Ambassador Lebovitz for the bridge you build to the world of food and French tradition. I greatly enjoy your posts and newsletters especially the links you are liking. I have followed many other fascinating writers based on your recommendation. Pssst…your Elle.fr link is going to eater ny article. Many thanks for sharing your experience and experiences with us!
Hi David! Long time newsletter reader, brand new subscriber. My wife introduced me to your writing years ago and I have been hooked since. Your love of food/drinks, markets, and antique shops, oh and Romain, is clearly evident in your writing and it is always a treat to see a monthly newsletter in my inbox. (I will admit I also enjoy reading about the things you don’t love - plumbing in Paris, filling out paperwork for the bank or some other bureaucratic institution). I am not the best chef in my household but recently made your Quiche Lorraine and it was a hit, so merci for that, it was a little confidence booster to try some more of your recipes. Looking forward to your next post, and catching up on any subscription perks I have missed.
David, I just started a batch of creme de cacao from Drinking French, and I also want to make the Rhubarb Cordial. My rhubarb, however, is mostly green, and I'm afraid it might turn out a really unappetizing color. I'm thinking of adding strawberries, for color AND the great combination of those flavors. Do you have any suggestions on proportions?? It crossed my mind I could make a separate batch of the strawberry liqueur and mix the two cordials together, except one is gin based and the other vodka. Your thoughts??
Just joined as a paid subscriber! My husband and I are long time DL fan and have his books. We are going to Paris in Dec for 16 days! Just printed DL fav pastry shops. Do you have a list of your favorite cheese shops ?
Hi DL, I'm a new subscriber and longtime, slavering fan. It pains me to read in your recent posts that you're getting frequent blowback these days from an ungrateful public. It's a good and timely reminder of why I don't want to write publicly anymore -- trolls should not be given laptops for Christmas. Instead, I'm making giant gougeres and not sparing the cheese. Pass the butter, please, and keep up the good work.
Damn, the breakfast cookies are incredible!
Congratulations on your book award! Made Rosemary Gimlets at a little dinner party last night and they were enjoyed as always. :) And thanks for all the writing and shared links. Such a pleasure.
Can someone please help me get the Paris restaurant recommendations
I am a loving subscriber!
stajaf1@earthlink.net Merci., shirley
Love you comment on the Honey rips apple. It is unequaled as an eating out of hand apple and am glad to know it cooks well. I usually use Granny Smith for crumbles, tarts etc. Many years ago I had a recipe for a galette using Golden Delicious with a splash of vanilla added and baked in a cast iron skillet that was outstanding. Just shows how many really good apples are out there. It
We recently taxied through your fair city between train stations on our way to/from Strasbourg. Both days were beautiful! On apples, I read somewhere that the HoneyCrisp apple is called something else in France - maybe the HoneyCrunch? I personally like the Reine des Reinettes apples. By the way, I immediately noticed the raspberries in your picture were American and not French because of the little green market box. I had accumulated dozens of those little boxes to recycle when we moved.
You struck a note with me about French apples. Maybe in Paris there is more variety available, but in our rural SW corner, good eating apples are very hard to find. Especially since we discovered Honeycrisp at a farm stand in Michigan many years ago, the comparison has been disappointing. That said, I think the best apples I've ever eaten drop from a certain roadside tree I and two friends pass on our morning hike in the Dordogne. (Okay, so maybe we have to jump a little to make them "fall.") What's fascinating is that the second you bite into it, the flesh starts to turn brown.
Um. You have cats? Pictures please?
Where can we find those gorgeous Madeleines?
As a Minnesotan, I’m a true homer about Honeycrisp apples, developed by the University of Minnesota. Next time you’re in the US, try some grown in Minnesota where they were developed. I also highly recommend several other new University of Minnesota cultivars - Sweet Tango and First Kiss. Sweet yet art, firm yet forgiving.
Thank you David for your always interesting reports on shopping in France and the USA. This is the second fall we have not traveled to France for our extended visit( because of you know what). I have vicariously lived through you during the pandemic watching you shop and share your life in France. The unpacking of your recycled market bags while tasting cheeses and having a coffee have been a highlight. I apologize that you must deal with a growing number of internet trolls. It’s hard to understand why they persist rather than just move along. Please continue to brighten these uncertain days by sharing food and life with all of us that don’t care how much butter, sugar or pepper you use. Jean
Thank you David, especially for the film of Les Halles! It was fascinating, and I actually understood most of the French!
Thank you Ambassador Lebovitz for the bridge you build to the world of food and French tradition. I greatly enjoy your posts and newsletters especially the links you are liking. I have followed many other fascinating writers based on your recommendation. Pssst…your Elle.fr link is going to eater ny article. Many thanks for sharing your experience and experiences with us!