Pasta, cheeses, ham, olive oil, bread, fresh produce….faithful customers of Pennsylvania Macaroni Company, founded in 1902 in Pittsburgh’s Strip District, have long enjoyed a wide selection of these staples. With the current Coronavirus situation imposing mandatory social distancing, the “Penn Mac” team has adapted to soldier on in serving customers both locally and nationwide.
No dish exemplifies the glories of classic French cuisine more than “Lièvre à la Royale.” But since this rendition of wild hare in a rich sauce requires two days of painstaking de-boning, marinating, stuffing and braising, most modern chefs do not offer the incomparably delicious dish. Chef Eric Sapet of La Petite Maison de Cucuron in southern France’s Luberon region takes a different tack. He goes “old school” and presents not one, but two marvelous versions of “Lièvre à la Royale.”
When visiting Paris and Burgundy, two of France’s most popular destinations, we all share a burning question. Where can I eat and drink well and memorably without breaking the bank? In Paris, the relatively new Vantre offers an intriguing option, and in Burgundy, Restaurant Le Terroir in Santenay provides a reliably charming choice.
Growing up in the 70’s and 80’s in Burgundy’s Mâcon region, Frédéric Ménager dreamed of one day ripping guitar solos in a rock and roll band. His family had more immediate ideas.
At Restaurant La Pyramide in the northern Rhône city of Vienne, Chief Sommelier Baptiste Cavagna cuts a striking figure in a neat black suit, vest and tie. He walks the elegant, modern dining room with a smooth, highly professional air while confidently serving wines and talking affably with guests. But “off stage” outside of Chef Patrick Henriroux’s gastronomic Michelin two-star stop, Cavagna often uses days off to taste directly and casually with dynamic winegrowers such as Matthieu Barret, the biodynamc producer extraordinaire in Cornas.
Nearly twenty years ago, American-born Juan Sanchez founded his Paris wine shop La Dernière Goutte, a French name meaning “the last drop.” It proved ironic, indeed. Today this cozy establishment at 6 rue Bourbon-le-château in the Left Bank neighborhood of St-Germain-des-Prés continues pouring French wines and hosting popular introductory classes.
If you haven’t heard of poke bowls, don’t worry. You will. Just ask Angela Earley, a partner in Penn Avenue Fish Company in Pittsburgh’s Strip District.
Mention Alsace in France and invariably you’ll hear: “One eats and drinks well in Alsace.”
It’s true. Notable, modestly priced coups de cœur—instant personal favorite restaurants—abound. They reflect an unique mix of French, German and Swiss cultures while relying on the glorious bounty of regional products coming Alsace’s diverse soils and remarkably dry, sunny climate.