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I love that the French are so dedicated to their dessert ritual that lunch menus come with dessert. As if to say the mid day meal is no less deserving of a celebratory treat and something sweet. My sweet crepe with sugar and yuzu butter from today.
Feb 29, 2024
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Mar 8, 2025
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I like to have an evening dessert; sometimes I also make a daytime cake, and the best, most decadent thing I do is make it ahead— if I poach a pear, I’ll poach five and leave the extras in their syrup to eat over yoghurt or cream later in the week. Lately I’ve been making chocolate soufflés— I make five small soufflés in miniature ramekins, and pop one in the oven while I’m eating dinner so I have it fresh and risen for dessert.
May 8, 2024
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It's a sweet time! Asking for only a single thing in the menu, the spons clacking, all of you offering the last bite to each other.
Jan 13, 2025
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Unlike anything I have ever read before. Raw. Dazzling. Paradigm-shifting. Tender. I have just been chewing through it. Underlining every third sentence. I was reading it while eating French toast this morning and leaning over to reach the straw of my iced oat milk latte with my mouth because I literally did not want to take my hands off the pages.
Feb 25, 2024
I mean, the romanticism of finding a wine made in New York by a French woman (pascaline) in champagne, I couldn’t resist. for all the warning by the somm about how this was ”really natural,” I thought it was refined, bright, and intriguing in the way that most wines made by interesting people are. I think I remember it tasting like raspberries, pink lady apples, lemon, and basil. Tart, a bit yeasty and wild, floral and aromatic, yet still deeply serious and delicious.
Chepika Wines (Finger Lakes, NY)
Nathan Kendall and Pascaline Lepeltier
2019 - 100% Catawba
Feb 23, 2024
it was lively, textured, classic loire chenin blanc — meyer lemon, honeycomb, white blossom
Feb 18, 2024