11 Comments
Jul 6, 2022Liked by Andrew Zimmern

David, so happy to see you here with Andrew. My Paris Kitchen is one of my faves, I am not a great cook but enjoy the process. I have to commend you, your Faux Duck Confit is my superstar dinner! It always makes me look like a true chef, yet it is so easy. I serve it with fennel gratin, and we typically have it once a week. I live for crispy duck skin. Highly recommend.

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You 2 chiefs are amazing that is David and Andrew. Love reading the article. These types of articles are so interesting.

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Jul 5, 2022Liked by Andrew Zimmern

Hi David, enjoyed your interview with Andrew.

Do you know my brother-in-law David Tanis ?

Gerry

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Jul 5, 2022Liked by Andrew Zimmern

Tres beau! 🇫🇷 Have to admire someone who makes that..”I should just run off to Paris” dream a reality!(certainly crossing my mind these days) I vividly remember the 1st ride from airport to our Paris.hotel, I was glued to the window soaking it all in…my friend said look forward. I couldn’t take my eyes off whatever I was looking at, they said louder..look forward, now!

We were just elevated enough on the road to see a city view with the Eiffel front and center. I immediately was brought to tears.

Had the pleasure of dining at Chez Panisse around..maybe 2000? Absolutely perfect!

My Paris Kitchen is a lovely cookbook, exactly what you imagine is cooking in those homes as you walk the streets of Paris.

TY, lovely read, brought back some memories. Great way to start the day…now back to reality…and something no French woman would ever say…time to mow the lawn. 😂 🇫🇷

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Nice article! Now where is that recipe for Parisian Gnocchi (please)?

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My dad lived in Paris for almost 4 years... He loved living there, biking or motorcycling all around Paris and to & from culinary school... he graduated from Le Cordon Bleu, and started me cooking at the ripe old age 4.... Both you & David write exquisitely, and regardless of the topic, it's so enjoyable to read the various perspectives, memoirs, cookbooks/recipes etc.... I'll be keeping my eyes peeled for his next contribution to Substack/Spilled Milk... Now I have to return to watching "World’s 50 Best Restaurants 2022 Ceremony".... Here's the 'link' if you or your subscribers are interested....

< https://www.youtube.com/watch?v=oiZmmHLPmzo >

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Thanks , I thought so. I can only imagine how wonderful it was to work with Alice.

Regards,

Gerry

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