Fregula is a Sardinian type of pasta perfect to eat in salads just like couscous
Needless to say there is a vast array of different types of macarons throughout Paris and throughout the world at this point. I've always loved them as a pretty gift or as a small (or not so small) snack with tea or coffee in the afternoon, but after a while all macarons seemed more or less similar, until I found these.
Beside the fish the most important ingredient you cannot see,
but is key in this curing process is TIME and … ?
This is one of the most amazing recipes I have tried by Ottolenghi ...
… amazing looking flames flying into the evening air looking so weightless and silky
About a year ago I had read The Londoner's post on the Musée Nissim de Camondo in Paris, which is the mansion of a Parisian banker, Moise de Camondo. Last week I decided to check it out by myself and spent a rainy afternoon wandering around the museum and the nearby Park Monceau.
Claus is the tiniest breakfast place tucked away in a side street of Rue St Honoré, with a small shop on the ground level and a small restaurant on the first floor. It feels quintessentially French, but also serves all your British and American breakfast classics, and even some green juice, which is always difficult to find in Paris.