Greetings from les vacances. After a, um, rather lengthy spring and summer (and winter), enfin—we took a break. People in France are either juillettistes or aoûtiens, depending on whether they take their vacations in July or August (some do both!), but for a variety of reasons, we left Paris in late August and are out and about in September, which is actually nice because the problem with everyone taking their vacations at the exact same time is that everything is crowded and even beach-shack burger joints require reservations, often five to seven days in advance. And at the weekly summer festival in the village where we are staying, ordering from one of the food trucks requires a one-hour wait to get your burger or pizza. And the village ain’t that big… Fortunately, the wine is served immediately, and copiously.
David, I love your writing and I share your newsletter friends. Thank you (and please never stop).
Occasionally, you mention cookbooks that focus on the cuisine in different regions in France. Could you share a few of your favorites with me? I’m reading The Cuisine of the Sun right now. I read them like novels.
I love cooking on induction after a lifetime of heavy-duty gas ranges. It’s what I put in when remodeling my latest kitchen. Previously, I lived in a high rise in Montréal where gas wasn’t allowed and so induction was best option. I have a lot of cast iron based pots (Staub, Le Creuset) so cookware wasn’t an issue.
Here’s what I love: reduced heat in kitchen, clean up a breeze, venting needs only lower speed of fan, precision of heat, almost instant boiling. I never loved glass tops, but since it doesn’t get that hot (it does somewhat) it’s easy to clean. In fact, I’ve cleaned up boil overs while the pot is still on the *burner.* Another bonus is you can just cover the cooktop with cloth or parchment and cook away...no cleanup at all. It’s magnet magic! Finally, information is slowly trickling out about toxins natural gas release in the air. More municipalities are banning new installs. Bonnes vacances!
Glad you made it to your vacation, hope you make it to the beach. I agree there is nothing better for a vacation than the beach. Sitting in the sun with a yummy drink. Enjoying the water and hopefully a nice breeze. Can't wait to see the chairs, love watching your apartment come alive!! :)
David, I hope you're both enjoying a well deserved vacation. The market items in this post—all the food for that matter—looks absolutely divine! As does the generous glass of rose'. The pictures taken with your phone are superb! I can't wait to be in Cannes in a few weeks to enjoy the bounty of the south of France. Also loved the vintage videos-what a fun addition to the newsletter! Thank you for helping those of us who live in America feel as though we are are in France for the brief time we are enjoying your newsletter.
I can’t get enough!! Of your posts/blogs/and newsletters🤩. I feel like I’m your neighbor and wonder why we don’t ever dine together🧐. Your photos are drool worthy as well. Enjoy the beaches for me too!
Hi David, your recent "Letter from the Occitan" post has me missing tomato sandwiches. I can't believe people are posting recipes for them. I actually thought I invented the tomato sandwich back in the '60s, because everyone acted like it was the strangest thing and made fun of me for not putting any meat on my sandwich. I made mine with whole wheat bread, tomatoes from my Dad's garden, and whatever brand of mayo my mom bought.
Thanks for the link from your journalist friend's remembrance of Sempé. I first discovered his little books of cartoons while poking around in bookstores when I was a student in Grenoble. When I took a French writing class some years ago at Rennes 2, our professor would have us describe his drawings as a writing exercise. Now I'm thinking of sorting through my stack of New Yorkers to find his recent covers and framing them, since sadly there will be no more.
I had never had socca until we were in Nice back in December. I kept going back to the guy with the cart in the market square. So delicious. I’ve never worked with chick pea flour but now I want to try.
We recently spent a week in Paris, prior to taking the Eurostar to London for a family wedding. Had a week in London with lots of family time & the returned to Paris to fly home on 19 August.
As we were flying out of Paris, we overnighted near Gare du Nord & thought we pop along to Restaurant des deux Gare. We couldn’t get in either! Another restaurant across from Gare l’Est was recommended, which we went to but I would not recommend this one.
As you know Paris is “shut” in August for annual holidays, so it was challenging to book a splurge dinner. If you love seafood, can I recommend Restaurant Divellec in 18 Rue Fabert, 15th arrondissement. It’s comfortable fine dining, not stuffy, stunning food, wine & service.
We stumbled across the charming Huitres et Saumon de Passey 17 Rue de l’Annonciation in 16th arrondissement which again made for lovely casual lunch. Recommend this one should you be in this area.
Those pics are killing me! Those strawberries! Those tomatoes! That sugary bread. I’ll skip the goat cheese though. Years ago I raised Nubian goats and made my own, loved it. I made really good yogurt too. I’ve never had any since that didn’t have a gamey (sp?) taste, which mine did not. Oh well. Thanks for taking us on vacation with you! ( PS Next week I’m leaving New England for two weeks + in Ireland. I suspect it won’t be the sun filled vacation you enjoyed!)
David, I love your writing and I share your newsletter friends. Thank you (and please never stop).
Occasionally, you mention cookbooks that focus on the cuisine in different regions in France. Could you share a few of your favorites with me? I’m reading The Cuisine of the Sun right now. I read them like novels.
Many thanks in advance!
I love cooking on induction after a lifetime of heavy-duty gas ranges. It’s what I put in when remodeling my latest kitchen. Previously, I lived in a high rise in Montréal where gas wasn’t allowed and so induction was best option. I have a lot of cast iron based pots (Staub, Le Creuset) so cookware wasn’t an issue.
Here’s what I love: reduced heat in kitchen, clean up a breeze, venting needs only lower speed of fan, precision of heat, almost instant boiling. I never loved glass tops, but since it doesn’t get that hot (it does somewhat) it’s easy to clean. In fact, I’ve cleaned up boil overs while the pot is still on the *burner.* Another bonus is you can just cover the cooktop with cloth or parchment and cook away...no cleanup at all. It’s magnet magic! Finally, information is slowly trickling out about toxins natural gas release in the air. More municipalities are banning new installs. Bonnes vacances!
You cover so much, always an as with you and Romain. Enjoy les vacances!
Glad you made it to your vacation, hope you make it to the beach. I agree there is nothing better for a vacation than the beach. Sitting in the sun with a yummy drink. Enjoying the water and hopefully a nice breeze. Can't wait to see the chairs, love watching your apartment come alive!! :)
David, I hope you're both enjoying a well deserved vacation. The market items in this post—all the food for that matter—looks absolutely divine! As does the generous glass of rose'. The pictures taken with your phone are superb! I can't wait to be in Cannes in a few weeks to enjoy the bounty of the south of France. Also loved the vintage videos-what a fun addition to the newsletter! Thank you for helping those of us who live in America feel as though we are are in France for the brief time we are enjoying your newsletter.
A well deserved vacation. Thanks for sharing. Enjoy!!
I am bracing myself for that the Bravo show....
Cher David,
I can’t get enough!! Of your posts/blogs/and newsletters🤩. I feel like I’m your neighbor and wonder why we don’t ever dine together🧐. Your photos are drool worthy as well. Enjoy the beaches for me too!
Great newsletter, lots of nice links to follow up on.
I'm experiencing for envy! Are those lovelies from your garden or your vacation farmers market?
Hi David, your recent "Letter from the Occitan" post has me missing tomato sandwiches. I can't believe people are posting recipes for them. I actually thought I invented the tomato sandwich back in the '60s, because everyone acted like it was the strangest thing and made fun of me for not putting any meat on my sandwich. I made mine with whole wheat bread, tomatoes from my Dad's garden, and whatever brand of mayo my mom bought.
Thanks for the link from your journalist friend's remembrance of Sempé. I first discovered his little books of cartoons while poking around in bookstores when I was a student in Grenoble. When I took a French writing class some years ago at Rennes 2, our professor would have us describe his drawings as a writing exercise. Now I'm thinking of sorting through my stack of New Yorkers to find his recent covers and framing them, since sadly there will be no more.
I had never had socca until we were in Nice back in December. I kept going back to the guy with the cart in the market square. So delicious. I’ve never worked with chick pea flour but now I want to try.
We recently spent a week in Paris, prior to taking the Eurostar to London for a family wedding. Had a week in London with lots of family time & the returned to Paris to fly home on 19 August.
As we were flying out of Paris, we overnighted near Gare du Nord & thought we pop along to Restaurant des deux Gare. We couldn’t get in either! Another restaurant across from Gare l’Est was recommended, which we went to but I would not recommend this one.
As you know Paris is “shut” in August for annual holidays, so it was challenging to book a splurge dinner. If you love seafood, can I recommend Restaurant Divellec in 18 Rue Fabert, 15th arrondissement. It’s comfortable fine dining, not stuffy, stunning food, wine & service.
We stumbled across the charming Huitres et Saumon de Passey 17 Rue de l’Annonciation in 16th arrondissement which again made for lovely casual lunch. Recommend this one should you be in this area.
Those pics are killing me! Those strawberries! Those tomatoes! That sugary bread. I’ll skip the goat cheese though. Years ago I raised Nubian goats and made my own, loved it. I made really good yogurt too. I’ve never had any since that didn’t have a gamey (sp?) taste, which mine did not. Oh well. Thanks for taking us on vacation with you! ( PS Next week I’m leaving New England for two weeks + in Ireland. I suspect it won’t be the sun filled vacation you enjoyed!)
You made my day with your Occitan earthly paradise at local market
fruits and vegetables. Super gros merci for the utter pleasure
Yet how did you manage the region's
oppressive heat day and night?