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.

March 09, 2021

A great red Bordeaux from a famous estate for $10.00?

›
Will it become a new trend in Bordeaux?   A famous chateau in Pomerol creates a delicious wine without a fancy name, or appellation, for a v...
November 03, 2020

Les Bouchons Lyonnais Relaunch Les Mâchons

›
In Lyon, the French capital of gastronomy, some restaurateurs owners of “bouchons” had a great idea: relaunching  the “mâchon”, a lost morni...
January 27, 2019

French Restaurants in Chicago, a 75 year retrospective, 1924-1999.

›
FRENCH RESTAURANTS IN CHICAGO: A 75 YEAR RETROSPECTIVE 1924-1999 PART 1:    1924-1959, A few glorious years and then a big gastronomic d...
›
Home
View web version

About Me

My photo
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.
View my complete profile
Powered by Blogger.