J'ai décidé d'être heureux parce que c'est bon pour la santé. Voltaire.
Commemorative scarf celebrating the opening of first San Francisco boutique. In 1837, Thierry Hermès, Master saddle-maker, opened his ateliers, and thereafter founded, on the Faubourg Saint-Honoré, the house which to this day bears his name, establishing a tradition of elegance which his children and grandchildren have always preserved.“Hermès”: objects of quality – the finest leathers…
Vinaigrettes Larousse Gastronomique (page 1275) “A cold sauce or dressing made from a mixture of vinegar, oil, pepper and salt, to which various flavourings may be added: shallot, onion, herbs, capers, garlic, gherkins, anchovies, hard-boiled egg or mustard, for example: It is considered to be a typically French sauce and is often called ‘French dressing’…
Continue reading ➞ Mustard and Shallot Vinaigrette on Asparagus
The first time we ate these we simultaneously exclaimed, “Wow!” They are so delicious we made them again within days. Yes, they’re really that good. Recipe by Truffle Shuffle SF. Ingredients:1 each Russet potatoes1 oz Vegetable oil, plus extra for pansTruffle Shuffle's truffle salt and truffle carpaccio Wash and dry your potatoes, then slice into…
Musée Cognacq-Jay – Le goût du XVIIIeme. 8 rue Elzévir (3eme arr.) Paris. Located in the lovely Hôtel Donon and open Tues-Sun., it is filled with many forms of beautiful art, focusing on creations of the 18th century. I highly recommend a visit if you’re fully mobile; it has not yet been made wheelchair-accessible. I…
We’ve had so much great seafood in France, and here in California, but I’ve never done anything with lobster. My husband grew up on the East Coast and gave this recipe his seal of approval.Recipe from Truffle Shuffle. Serves two. photo by Brett Nagy of Truffle Shuffle Ingredients½ lb Lobster meat, cooked1 Shallot1 Whole egg2…
