Saveur, one of our favorite food magazines, has an entire French issue out now. Plan your trip to France, or simply armchair travel … either way, there are recipes to try!
The issue has many articles and recipes that we love. Check out the profile of the revolutionary Chef Michel Bras, written by Chef Wylie Dufresne, to find out how much this quiet bespectacled chef has contributed to the culinary world.
Daniel has become the go-to tour guide of Lyon for the food cognoscenti, and he’s perfectly suited to the job. You may remember the episode of Anthony Bourdain: Parts Unknown, where he took Bourdain back to his family farm, to restaurants and bouchons, and to his former elementary school. As you can see from this clip, the students there eat very well.
Next time you are in Lyon, you can eat at all Daniel’s favorite spots, listed in the article. Until then, if you are in the mood for a classic Lyonnaise dish, try Daniel’s pork and lentil salad recipe.
Hélène Darroze is a fourth generation chef from the Southwest of France, with three Michelin stars and a reputation as one of the greatest female chefs in France. She also happens to be a close friend of Ariane’s. She is a culinary giant, and often visits the United States for D’Artagnan events. Without her, a magazine dedicated to France would be incomplete.
And leave it to Chef Hélène to make tomatoes even better by stuffing them with foie gras, duck confit and chanterelles. Here’s the recipe, which we mean to try when summer tomatoes are at their most ripe.
Bakers, take note. This recipe features chorizo sausage, cubed and scattered throughout the dough. Legendary baker Frédéric Lalos, who set the record at 26 years of age as the youngest Meilleur Ouvrier de France – MOF (Best French Baker), developed the recipe based on pairing charcuterie and wine. And there’s actually wine in the dough! We like this loaf for brunch, with a cheese plate and a large salad. And a bottle of wine, bien sûr.
It’s not news to most of us, but the French have always celebrated eating and living well. In the United States we can certainly learn a lot from them. Enjoy eating vicariously and planning your next vacation with this beautiful issue of Saveur. Vive la France!