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.

November 20, 2009

I KNOW HOW TO COOK

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I KNOW HOW TO COOK, a French cookbook by Ginette Mathiot   This ‘’bible’’ of French home cooking since the early thirties is finally tr...
2 comments:
November 18, 2009

Crus du Beaujolais

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Crus du Beaujolais: These very flavorful and quite distinguished red wines are unjustly unknown and underrated in the U.S.  On Nov...
1 comment:
August 19, 2009

Cru de Beaujolais

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Hi Dad, Last month while in Chicago you poured us a very flavorful Morgon that I quite enjoyed.You mentioned it was a "cru du Beaujola...
1 comment:
August 10, 2009

JULIE and JULIA

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JULIE and JULIA: A nice but very frustrating little film Where is the (French) meat? Stéphane, 2 days ago you asked me over the pho...
5 comments:
July 22, 2009

Brandade de Morue de Nîmes

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The real Brandade de Morue à la Nîmoise : A very special treat. When I was in my teens, in Reims the capital of the Champagn...
May 18, 2009

Provencal Lamb Stew and Camembert

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Provencal Lamb Stew, a new French Camembert, and a flavorful Vin de Pays de la Principauté d’Orange.     A comforting Sunday night dinne...
3 comments:
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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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