Blog Posts

Bastille Day Where It All Went Down

posted July 26, 2010 in OC 2 Seattle

Bastille Day has been a favorite holiday of mine for years even though I’m not French and I don’t live in France.  Nonetheless, growing up, Bastille Day meant amazing rowdy brunches at French Bistros.  Pain perdu anyone? Once Jim and I (read full article)

A Vargas Brasserie: Balthazar

posted April 09, 2010 in The Shanghai Foodist

Amidst the labyrinth Taikang Lu art compound, home to design studios, furniture and fashion boutiques, and galleries, the Eduardo Vargas brasserie, Balthazar, serves simple, yet titillating French fare. Tempted by their “cheese cave,” housing an (read full article)

Pain Perdu with Strawberry Compote(パンペルデュとイチゴのコンポート)

posted March 18, 2010 in Cooking Japanese Style

Pain Perdu with Strawberry Compote(パンペルデュとイチゴのコンポート) Good Afternoon Everyone, Hope that you are having a great Thursday.  Its a great sunny day here and I’m getting ready for work soon.  I’m working on a (read full article)

Member Recipe Review: Pain Perdu (Lost Bread)

posted March 16, 2010 in Food For Thought

There are lots of reasons to love this recipe, but one of my favorite things about it is the name….Pain Perdu or “Lost Bread”. It conjures up visions of romantic, Casablanca/Indiana Jones-esque movies doesn’t it? Seriously (read full article)

Fantastic ideas for breakfast

posted January 06, 2010 in Petite Bouchee - small bites of food

Let's start with two all time favorites when it comes to breakfast, dishes which are made quickly and allow you to use up left overs. Pain Perdu It is an easy and delicious way of using one-day old white bread and you can make it either sweet or sav (read full article)

Pain Perdu

posted November 21, 2009 in De vous à moi...

Cela ne vous étonnera pas si je vous dis que le vent souffle en rafales sur la pointe de la Bretagne. Qu'il y a de temps en temps des grains qui vous trempent jusqu'aux os. Vous seriez étonnés de voir le nombre de gens qui se promènent sous ce te (read full article)

Glace au Gingembre

posted October 28, 2009 in De vous à moi...

Un peu de douceur pour ce mercredi d'octobre... et pourquoi-pas une glace? Les températures clémentes permettent encore d'apprécier ce genre de dessert. La glace au gingembre a l'avantage de pouvoir être préparée toute l'année (pas besoin de f (read full article)

Brunch at Bar Artisanal, 7/25/09

posted July 27, 2009 in The Lunch Belle

~Cuisine: French bistro, small plates ~Scene: Casual and sophisticated atmosphere, large space ~Occasion: Dramatic interior, drinks and light bites (pre-party), cheese specialist, brunch ~Must try (brunch): Go (read full article)

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