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French Kitchen Cookbook.jpgMy latest recipe book The French Kitchen Cookbook is a collection of my favorite recipes and lessons from my cooking classes in Paris and Provence. Beautifully photographed by Jeff Kauck, this book takes you from appetizers right through to desserts with recipes inspired by the bounty of the Provençal countryside and the elegance of Parisian life. Within these recipes I impart the tips and rules I have learned over the years, that will help anyone become a better cook. But more than anything this book is about a way of life and a lifestyle of food and entertaining. It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time. 

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Table d'Akihiro: Subtle, Streamlined Cuisine


Subtle, streamlined, and honest, are the words to describe both Akihiro Horikoshi and his postage-stamp sized fish restaurant set on a quiet side street in the 7th arrondissement. Since opening the all-white, open-kitchen dining room in 2010, he has seduced us with a singular style of cuisine, offering dishes that both satisfy and surprise, amaze with their freshness, and always make us feel special to be one of the lucky few to secure a table at the 16-seat restaurant. For more than 10 years this slight, reserved, Tokyo native worked with Bernard Pacaud at the Michelin three-star restaurant L’Ambroisie. On his own, he’s not just the captain but nearly the whole crew of his tiny ship, working with just a single waiter. He shops, devises the daily set menu, cooks, cleans up, mans the espresso machine, all the while listening to his favorite operas, the music playing discreetly in the background.

Porte 12: Sophisticated, Signature Fare

I knew that I was going to have a good time on my first visit to Porte 12 – a brand new modern French restaurant in the 10th arrondissement ­– when, as we sat down for lunch and I heard them playing a favorite Nat King Cole tune, followed by the modern-day American jazz singer Stacey Kent, belting out a great song. There’s much to love, even embrace about this small, 30-seat restaurant with its simple, bright, contemporary décor, a bustling open kitchen, sincere and attentive service, not to mention straightforward, yet sophisticated, signature fare that makes me want to come back for dinner...which I plan to. Whimsical corset-shaped light fixtures all but swing from the high ceiling, echoing the space’s former incarnation as a textile and lingerie atelier. The one-bite starter of a miniature potato hollowed out, filled with an eggless aioli, a sprinkling of crunchy toast bits, and a few herbs sets a surprising and satisfying tone, and I’ll be serving a version of this to my cooking school students first chance I get.

The restaurant is overseen by Singapore chef André Chiang, with Vincent Crepel in charge in the kitchen. A native of Lourdes, Crepel has also worked in the kitchens of the landmark Swiss restaurant made famous in the 1980’s by Fredy Girardet, (now under the direction of chef Philippe Rochat and Benoit Violier), as well as, of course, in Chiang’s own highly celebrated restaurant in Singapore, Restaurant André.

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