My job as Research Chef has taken me many places with fabulous food, but Paris is always a highlight for new culinary experiences. The fresh open air markets make me want to run and find a kitchen so I can cook and play with the delicious ingredients found there. Scallops still in the shell with roe attached, unpasteurized fresh cheeses, melt in your mouth foie gras, whole and freshly caught rabbits, flaky, buttery croissants that are like no other, macaroons that deliver incredible flavors  Read more »

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