French Food

21 Restaurants That Capture The French Esprit in New York City

Parisian, Provencal, patisserie? Here's where to go
Dec 11, 2014 10:00 am

The French connection to New York City is strong and longstanding. There's a colossal neoclassical  sculpture in New York Harbor to prove it. But, Lady Liberty is only the most gargantuan gift from France in terms of sheer wrought iron and steel. Culturally, French influence casts an even greater shadow. Even now, with so much buzz surrounding the flavors of Asia and other regions of Europe, French cuisine still maintains an impressive footprint across the city map. And there's a brasserie, bistro or bakery to meet every Gallic-inspired impulse that strikes you. Herewith, our Frenchiest favorites:

10 Brasseries, Bistros And Bakeries For Authentic French Food In Los Angeles

A stacked deck, with old school and upstarts alike
Dec 10, 2014 11:00 am

The brasserie is the new gastropub. At least, that’s how it seems to be in Los Angeles, where enough French-focused spots have opened over the last year or so that you might think, justifiably, that we’ve temporarily swapped tacos for escargots. Here are 10 great places to enjoy exceptional French and French-inspired food and drinks in LA.

Video: Watch Daniel Boulud, Alain Ducasse And Eric Ripert Talk French Cuisine

Sam Sifton chats up three French legends on stage
Oct 20, 2014 9:45 am

This weekend in New York City, during the New York City Wine And Food Festival, The New York Times invited three French chefs to share the stage and talk about their careers, cuisine and food memories. Watch what happens when Sam Sifton interviews Daniel Boulud, Alain Ducasse and Eric Ripert in this hour-long discussion, a part of the Times Talks series. 

Are We On The Verge Of A Seafood Tower Revolution?

The future is now, and it comes with cocktail sauce
Oct 6, 2014 9:00 am

Nice restaurants around the world love serving chilled seafood towers. Why? They're a great way to pad the bill and incredibly easy to assemble. Get some crushed ice, add shrimp, a few oysters, maybe half a lobster and voilà, fruits de mer. Chefs can send them out knowing that as long as the seafood is fresh, the guests will be happy. It's been like this for decades – centuries even – and there's been no sign of change coming... until now.

French Crêpes Suzette Recipe

Crêpes with buttery orange-caramelized sugar sauce
Jul 25, 2014 11:00 am

Crêpes Suzette consists of classic French crêpes accompanied by a beurre suzette sauce made of caramelized sugar and butter, tangerine or orange juice, orange zest and Grand Marnier. Arguably the most famous crêpe dish in the world, Crêpe Suzette actually came into existence by mistake. According to the legend, the dish was created by a 14-year-old assistant waiter. The story and the recipe after the jump. 

Photo Essay: Sara Moulton Cruised Around France, Visited 'Eataly On Steriods'

TV chef took pics of brasseries, produce, sunsets
Jun 5, 2014 12:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT? Up next, Sara Moulton.

Rolling Raw: How 6 Cultures Serve A Unique Version Of Tartare Around New York City

Thai, Korean, Ethiopian, Labanese, Nepalese takes
Apr 30, 2014 9:00 am

The story goes that steak tartare has its origins in medieval times when Tartars would shred raw meat – some say horse flesh – with a knife. The history of the classic dish may be unclear, but one thing is for sure. Many cultures, from Africa to the Middle East and Asia, have a hankering for raw meat. Here are five of our favorites from around the world and where to find them in New York City.

David Lebovitz Says Eating In Paris Has Become Fun Again

And if this guy says it, you'd better believe it
Apr 2, 2014 9:00 am

For my money, there's no better judge of French-American culinary dichotomies than David Lebovitz, the pastry chef who decamped the Bay Area and the kitchen at Chez Panisse for Paris a decade ago. Here, the admirably witty Lebovitz talks about why Paris's restaurant and cooking scenes are improving, how the French cook at home and gives an update on the latest Le Brooklyn news.

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