davidlebovitz: Living the Sweet Life in Paris

American pastry chef & baker, living in Paris. Writing cookbooks and exploring the bakeries, chocolate shops, bistros of the city.

Tangerine Sorbet

There are a lot of desserts in my repertoire, but the one that I always have room for – and crave – is Tangerine Sorbet. Come winter, when the markets are loaded up with citrus, Parisians rifle through the piles on the market stands and buy ’em by the kilo. (About 2 pounds.) I do too, never failing to come home with a sack bulging with the orange beauties ....more

Chocolate Babka

I’d been anxious to eat at Honey & Co. in London, which was at the top of my list of places to try there, but never made it. One of the underrepresented foods in Paris is Middle Eastern food ....more

Watercress Soup

One of the differences between French and American dining is that the green salad is normally served after the meal, either with cheese or on its own. I remember Romain being very surprised when I told him that Americans usually...more

Arroz con pollo: Spanish Chicken with rice

Every time I go back to San Francisco, there is a crush of people that I want to see. In addition to everyone that I want to catch up with, there’s also a whirlwind of places I want to go to visit, from favorite taquerias to new chocolate and pastry places. (Not sure what happened in my absence, but the city has really ramped up the bakery options.) I stopped trying to do (and eat) it all because there’s nothing worse than a vacation where you don’t get to relax and just go for a walk ....more

Mon Eclair

I was recently part of a panel on France24 television to...more

Chewy Chocolate Chip Cookie Bars

When I started baking professionally, whenever a recipe called for chocolate, we grabbed whatever chocolate we could get in bulk, lopped off a chunk, and used that. At the time, there wasn’t much...more

Stohrer Pastry Shop

When people ask me “Why did you move to Paris?” I’ll usually stop, point to the nearest cheese shop or bakery, and let them figure it out for themselves. There are a lot of pastry shops in Paris, over a thousand of them. But the first was Stohrer, which opened in 1730 by pastry chef Nicolas Stohrer, the pastry chef for...more

The Last Word Cocktail

While I wish that I could try everything and go to all the...more

Mint Pesto

Holidays always feel like a sprint to me. Perhaps because I spent a lot of time working in restaurant kitchens, holidays don’t feel so much as celebratory, as they do an extra dose...more