The France Issue

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.

Michel Bras and Jean-George Vongeritchen 25th anniversary dinner_MHT4536
Chef Michel Bras talking with Jean-Georges Vongerichten. Together they cooked a course for our 25th anniversary progressive dinner. Photo Michael Harlan Turkell

And another friend of ours, Chef Daniel Boulud, takes editor Adam Sachs on an eating tour of his hometown Lyon in the article “Don’t Mess with Lyon.”

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.

Saveur photo by Matt Taylor-Gross Lentil Salad with Pork Belly
Lentil Salad with Pork Belly. Saveur photo by Matt Taylor-Gross

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.

WITK Lunch Ariane Daguin, Barbara Lynch, Helene Darroze
At Women in the Kitchen event: Ariane Daguin, Barbara Lynch, Helene Darroze

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.

Saveur photo by Michelle Heimerman Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)
Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies). Saveur photo by Michelle Heimerman

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.

Saveur photo by Joann Pai Beaujolais Chorizo Bread
Beaujolais Chorizo Bread. Saveur photo by Joann Pai

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!

Chef Daniel Boulud using Armagnac to flambe quail. Cooking with Ariane always seems to involve this step.



One Comment Add yours

  1. sblaugrund says:


    Via iPad


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