French Fare

Chef Jean-François Piège once shared an amusing story of how his wife wanted duck à l’orange for Sunday supper and all he could find at his local corner shop was Orangina, so he used it to make a sauce for the duck. Sounds good to us! The recipe, after the jump. 

Martin Johnson knows a thing or two about good cheese. Since 1984, he has worked at and managed several of New York City’s leading cheese counters. We caught up with the man recently featured in the New York Times to tell us the four essential French cheeses to know, and eat.

On a recent sojourn in Paris, I dodged the burger shops that are all the rage in Paris, you know, and instead opted for a mélange of traditional, perfectly executed French classics and some avant-garde dishes from a generation of young French chefs dominating Paris’ hot dining scene.