When I stepped into the internet cafe, I looked around the dimly lit room to look for signs of the delicious crepes that were rumored to come from such an unlikely place. Situated next to two internet
terminals was the kind, elderly woman with a gentle smile. Right next to her was the round crepe making device. I had come to the right place. This was the crepe lady, and I was about to discover the deliciousness of The Crepe Lady.
Madeline or “The Crepe Lady” as she’s commonly known, serves up …

French dazzling pastries at their best on 10th Avenue, why not ? This is the bet that Diane Cepeda and her sister Corine Fina are taking.
When it comes to pastries, history proves that sisters are well gifted. Remember the Tatin sisters? Caroline’s and Stephanie’s big mistake is nowadays one of our favorite sweets: the apple tart.   Turning as successful as the Tatin sisters? That’s maybe what Diane and Corine thought about before opening their Pâtisserie Salon in New York City a few months ago.
There are at least two excellent reasons …

Balthazar is one of my favorite destinations for a wine bar. The French brasserie atmosphere is punctuated by its warm red color, Parisian style waiters, and European newspapers displayed on a table.  I love it all, especially the cheesy crostinis that come with the wine; they represent a nice starter for a French apéritif experience. Lucky for me, I recently develop a new kind of affection for their Petit Dejeuner.
Half of their menu consists of a number of choices of eggs. Soft boiled organic egg, eggs benedict eggs norwegian, eggs …

Cyril Renaud announced the closure of Fleur de Sel, his one star Michelin restaurant early February. This was sad news but among the clouds, a little ray of sun came through. Bar Breton, a more casual spot than Fleur de Sel, now has the full attention of Chef Renaud. The place offers a typical Brittany cuisine on Fifth Avenue. Indeed, this new French joint is really one of a kind.
The ambiance is one of those that you can find in many cities in Brittany such as Saint Malo or Dinan.  …

A Soufflé is just the right thing for a holiday dessert. Sweet yet airy, it will get your guest going oooh and ahhh and you can gobble it down just as fast as you cooked it. We promise there will be no leftovers.

Preheat oven to 150C/300F. Line 2 baking sheets with parchment paper or nonstick baking mats and mark circles evenly spaced 1-inch apart using a 1-1/2-inch cookie cutter dipped in flour.
In a blender or food processor, grind together the confectioners’ sugar with the almond powder until very finely ground. Sift it through a flour sifter or very open mesh strainer.
In another bowl or mixer with a whip attachment, use a medium speed to whip the egg whites and salt until foamy.  Add granulated sugar, a little at a time, beating, then …