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Paule's kitchen
Cooking class video
Maria and Emma took two classes in March. Watch Maria's well documented video
Paule on the air
I spent a day leading Josée di Stasio on a guided tour of the Marais for her popular Québec TV program, “À la di Stasio.”
Jamais sans mes poireaux (not without my leeks)
Jamais sans mes poireaux (not without my leeks)
Jamais sans mes poireaux (not without my leeks)
"If you've been afraid to make tart dough, give this one a try," David writes. "It couldn't be easier to make, or more interesting, and yielded a wonderfully flaky, buttery dough."
La Fête
On Saturday October 20th, Promenades Gourmandes gave a party to celebrate life, love, friendship and 10 years of cooking classes and gourmet tours.
On Saturday October 20th, Promenades Gourmandes gave a party to celebrate life, love, friendship and 10 years of cooking classes and gourmet tours.
Tous Fous de Foot... et de Food
Strange that my first newsletter in ages is actually inspired by an event which until ten days ago left me totally cold: the COUPE DU MONDE DE FOOTBALL.
Strange that my first newsletter in ages is actually inspired by an event which until ten days ago left me totally cold: the COUPE DU MONDE DE FOOTBALL.
Une Carte de Voeux from Promenades Gourmandes
Wishing you many serene and delicious gatherings in 2006.
Wishing you many serene and delicious gatherings in 2006.
The Latest (and Most Chic!) in Parisian Chocolates
Paule reviews the most avant-garde chocolatiers in Paris.
Paule reviews the most avant-garde chocolatiers in Paris.
Paule in the New York Times
Paule Caillat of Promenades Gourmandes was featured in the New York Times Dining section, explaining the new appeal of vegetables in the French diet. (Free registration to nytimes.com required to read the article).
Paule Caillat of Promenades Gourmandes was featured in the New York Times Dining section, explaining the new appeal of vegetables in the French diet. (Free registration to nytimes.com required to read the article).
Exploring chocolate and cheese
When we think of chocolate, we think of a sumptuous dessert soufflé or a rich tart. So, I was very curious when I heard about a dinner with chocolate used as an ingredient for savory food.
When we think of chocolate, we think of a sumptuous dessert soufflé or a rich tart. So, I was very curious when I heard about a dinner with chocolate used as an ingredient for savory food.
A Food Dictionary
Vanity Fair magazine published in december 03 and december 04 its « Food Snob’s dictionary », which listed definitions of certain foodstuffs or food-related terms. I want to share with you the ones which are integral to my life and cooking experiences, and also give you my personal comments in addition to the Vanity Fair definition.
Vanity Fair magazine published in december 03 and december 04 its « Food Snob’s dictionary », which listed definitions of certain foodstuffs or food-related terms. I want to share with you the ones which are integral to my life and cooking experiences, and also give you my personal comments in addition to the Vanity Fair definition.
Travels and Discoveries
From a Gérard Depardieu sighting to delicious Languedoc wines, Paule has had some wonderful surprises since her last newsletter — including a new granddaughter!
From a Gérard Depardieu sighting to delicious Languedoc wines, Paule has had some wonderful surprises since her last newsletter — including a new granddaughter!
Our Own Private Robuchon
Joël Robuchon, the most famous chef in France, opens a new restaurant in Paris. Plus: a tea at the Ritz, and tasting aged balsamic and parmesan in Italy.
Joël Robuchon, the most famous chef in France, opens a new restaurant in Paris. Plus: a tea at the Ritz, and tasting aged balsamic and parmesan in Italy.