A Snob’s Guide to Restauranting

Photo by Ben Lodge on Unsplash My culinary memories begin with my family. My mother’s guidance through global flavors: escargots, gefilte fish, artichokes, caviar, and fondue, for example. My grandmother’s catfish courtbouillon (pronounced couvillion in Louisiana), homemade ice cream, morning biscuits, and baked chicken & rice. My great-grandmother’s cathead biscuits, chicken & dumplings, strawberry pies, steak with rice …

Eat at Le Richer! My lovely friend Val and I recently enjoyed a superb dinner at l’Office, Charles Compagnon’s first 9th arrondissement restaurant. This article from Pascale at C’est Moi Qui l’Ai Fait speaks (in French) about how amazing Le Richer is. Mr. Compagnon’s latest jewel, opened in December 2012, is yet another success on …