French virtual cafe

A PERMANENT DIALOGUE BETWEEN A FRENCH FATHER, ALAIN, LIVING IN CHICAGO AND HIS SON, STEPHANE, LIVING IN SILICON VALLEY. BOTH HAVE A SERIOUS FIXATION ON ANYTHING AND EVERYTHING INVOLVING FOOD, WINES, SEARCH FOR NEW EXCITING RESTAURANTS AND RECIPES BOTH IN FRANCE AND IN THE U.S. THE FATHER HAS ALSO AN EXTENSIVE KNOWLEDGE OF FILMS AND IS AN AVID MOVIEGOER AND VIDEO WATCHER. THEY WELCOME ANYBODY WHO SHARES THEIR PASSION TO ASK THEM QUESTIONS ABOUT RELATED TOPICS.

October 11, 2007

Olive Oils

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Hi Dad, I have built up a big list of questions since our family vacation to France this summer. One on the list is in regards to the olive...
6 comments:
October 08, 2007

French films in Chicago

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FRENCH FILMS in CHICAGO this summer: The Bad, the Good and the Beautiful: 1. The Bad. Three months ago, on a rainy day, my wife and I...
1 comment:
August 31, 2007

MY FRENCH GOURMET VACATION Part 2

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MY FRENCH GOURMET VACATION (Part 2) HAVING AFFORDABLE GOOD MEALS IN FRENCH RESTAURANTS ? YES, IT IS STILL POSSIBLE . AND, ON THE WHOLE,...
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August 17, 2007

MY FRENCH GOURMET VACATION Part 1

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MY FRENCH GOURMET SUMMER VACATION (Part 1.) AFTER TWO WEEKS OF FOOD-SHOPPING IN FRANCE, I AM ASKING MYSELF THIS QUESTION: IS THE AVER...
4 comments:
June 17, 2007

GOOD FRENCH WINES UNDER 12 DOLLARS: WHITES

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Good French wines under 12 dollars in Chicago? Part 3: White wines   . The best of them are quite expensive. But, once again, some regio...
7 comments:
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About Me

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Alain
Born and educated in France. In Chicago since 1970. American wife, a free-lance writer and journalist. Two sons and two grand-children Since my childhood during World War II in the Languedoc and Geneva, Switzerland, and especially since the late forties when my parents moved from Southern France to Reims,the capital of the Champagne producing region, where we started to eat a little more normally, I had lots of exposure to the secrets of good food and wines. My Swiss grand mother, aunts, and my mother were great ''cordons bleus''and taught me many of their cooking techniques and secrets. My father initiated me to the art of wine selecting and drinking when I was 17 and explained to me the various regional food specialties of the French provinces. And when I was old enough to accompany them to restaurants, my parents introduced me to the world, rules, and tricks of restaurant going. Since my student years in Aix-En-Provence and Paris, I never stopped trying to improve my culinary skills,to experiment with an ever growing spectrum of new wines and different types of foods from all over the world, and to conduct a non-stop search for new exciting eateries.
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