capitale, Paris

The Paris dining scene continues to change and evolve. The pandemic changed where we ate, and how we ate…at least for a while. Restaurants are all open again, and packed. But the pause provided a chance to breathe new life into the city. The government offered support, but still, the closings affected restaurants, cafés, and bars hard, which were still reeling from setbacks that included…

The Paris dining scene continues to change and evolve. The pandemic changed where we ate, and how we ate…at least for a while. Restaurants are all open again, and packed. But the pause provided a chance to breathe new life into the city. The government offered support, but still, the closings affected restaurants, cafés, and bars hard, which were still reeling from setbacks that included lengthy strikes, unruly protests, attacks, and now, Covid.

As the city comes back to life, there are little gems that sparkle here and there. And Capitale is one of them.

The owner is Margot Lecarpentier, who may be familiar to some of you as I profiled her, and her bar, Combat, in Drinking French. It’s one of my favorite places to have a drink in Paris, perched on a hill in the multicultural Belleville neighborhood, where I do a lot of my food shopping. When writing the book, I asked Margot about the expansive bar she designed for making cocktails on, she said she wanted it to feel like a dining room table, and added, “Because I am from Normandy…and I like to eat!”

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Cheesemaking Class at Paroles de Fromagers

There’s nothing wrong with being a tourist. In fact, one of my favorite things to do in Paris is to “play tourist,” which means you get to do something fun around town rather than live like a local and stay home and do paperwork. The stars aligned when my friend Jane from La Cuisine cooking school and I both wanted to take a cheesemaking class…

There’s nothing wrong with being a tourist. In fact, one of my favorite things to do in Paris is to “play tourist,” which means you get to do something fun around town rather than live like a local and stay home and do paperwork. The stars aligned when my friend Jane from La Cuisine cooking school and I both wanted to take a cheesemaking class at Paroles de Fromagers in Paris. I’ve been to a number of cheesemaking caves around France, but never one in Paris. So we signed up.

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Slow-Cooked Chipotle Pork

I was recently tagged in a debate on Twitter, where some of the people objected to having to scroll down a post to get to the recipe, because they didn’t like scrolling. (Which was odd, since unless I’m doing it wrong, don’t you need to scroll to use Twitter?) The discussion also tapped into a few people’s dislike of a longer headnote before a recipe…

I was recently tagged in a debate on Twitter, where some of the people objected to having to scroll down a post to get to the recipe, because they didn’t like scrolling. (Which was odd, since unless I’m doing it wrong, don’t you need to scroll to use Twitter?) The discussion also tapped into a few people’s dislike of a longer headnote before a recipe in cookbook. Personally I don’t find it all that much trouble to avert my eyes down when reading a book. Nonetheless, I’m going to get right to this Slow-Cooked Chipotle Pork recipe.

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