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David Lebovitz Podcast

Podcast David Lebovitz Podcast
David Lebovitz
Talks with my favorite bakers, food producers, pastry chefs, bartenders, cooks, spirits experts, and on other topics, such as travel, Paris, and French culinary...

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  • Moving to, and Living in Paris with author Lindsey Tramuta
    I’ve known Lindsey Tramuta almost as long as I’ve been in Paris. We live in the same arrondissement (go 11th!) and I occasionally see her out and about, when she’s not busy writing books, or magazines and newspaper articles, which are featured in such publications as The New York Times, Bon Appétit, and Condé Nast Traveler.I arrived in Paris quite unprepared, not speaking French not knowing what to expect. Lindsey moved to France the opposite way (and in my opinion, the right way), with a background in French literature, studying in France, and having a boyfriend, who is now her husband. Even so, the move still presented some challenges.I thought it would be fun to talk to Lindsey about her journey—what motivated her to make the move (and how she answers the eternal question from visitors: Is it permanent?), what she loves about the city and living in France, as well as some of the downsides of living one’s life abroad. In Lindsey’s first book, The New Paris, she chronicled the last decade in Paris, during while time the city’s food scene had lost some of its some of its luster, and showcased a new generation of young, engaged Parisians who changed the landscape, rebooting Paris’ reputation as a thriving, world-class gastronomic destination, that continues to evolve.In The New Parisienne, Lindsey tackles the perception of the Parisian woman, profiling pastry chefs, creators, artists, activists, and even the mayor of city, who have changed the image of the French woman (rather than adhering to the stereotype), and who continue to shape the city today.Lindsey also just finished The Eater Guide to Paris, focusing on the bistros, wine bars, pastry shops, cafés, and cocktail bars in the city, which will be released in the spring of 2025. In addition to writing books and articles, Lindsey is the host of her own podcast, The New Paris podcast, and writes the newsletter, The New Paris Dispatch.We had a great time talking about our lives in Paris, including what’s changed in the city since we arrived, if Paris really is a good place to live, what are some of the difficulties of living here (#paperwork), what are some of the cultural differences one must navigate, our thoughts on the French healthcare system, and why we’ve both ultimately chose to call Paris our home.I hope you enjoy our chat! -DavidLindsey Tramuta* Lindsey’s website: Lindseytramuta.com* Instagram* The New Paris Podcast * Lindsey’s Books * Paris Tours (customized Paris tours)* Subscribe and read The New Paris Dispatch newsletterSubscribe to get my newsletter sent right to your Inbox. Free subscribers get some posts, recipes, and stories, and paid subscribers get additional bonus content, full access to the recipe archives, and the ability to participate in the community of commenters. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe
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  • A Chat with Amy Pasquet about French apĂ©ritif Pineau des Charentes
    A few years ago, I visited several Pineau des Charentes producers in a region of France known as the Charente, where Cognac is made. Legend has it that it was originally made by accident when a Cognac producer centuries ago added fresh grape to a barrel of eau-de-vie (a clear distillation of grapes), intended to be aged for Cognac. He let it rest, and age, anyways, and thus, Pineau des Charentes was made.Nowadays Pineau des Charentes comes in white, red, and rosé varieties, with the rosé version aging the shortest, to some of the reds and whites being aged a decade or more, although most Pineau des Charentes is aged for about 12-18 months before it’s bottled.It’s one of my favorite French apéritifs, which I wrote about in my book Drinking French. During my travels for the book, doing research, and diving deeper into the world of French spirits, I was fortunate to meet various producers, and it was gratifying to see what care they tookAmy married into a Cognac-making family and I met her on a visit to the region when I was visitingI sort of made a gaffe when I was in the region prior to visiting Amy and her husband Jean, by slipping a cube of ice into my glass of Pineau des Charentes, which shocked a few of the people around me. Amy later showed me an ad from years ago that said “Osez!” (“Dare!”) and pictured a glass of Pineau des Charentes with ice is in.Nowadays, they’re upping the “cool” factor of Pineau des Charentes by showing bartenders putting ice into Pineau des Charentes, which is a great way to enjoy it, but well-chilled, without glaçons is good fine, too.I love Pineau des Charentes and am particularly fond of the apéritif made by Jean-Luc Pasquet, which has a unique freshness that makes it brighter than other Pineaus, and their apéritif infused with raspberries from their garden, is wonderful sipped in the summer, with or without ice. Although I always put a cube or two in mine : )They are also making a rosé Pineau des Charentes which is giving other rosé-based French apéritifs a run for their money.Amy was recently elected to be the president of the Comité National du Pineau des CharentesWe talked about what is Pineau des Charentes, how it relates to the Cognac-making region of France, how to drink it, and what makes it so special. While not as well-known as other French apéritifs (98% of the Cognac production is exported from France, whereas only 20% of the Pineau des Charentes is exported) and we agree that it deserves to be better-known.I hope you enjoy my chat wtih Amy about this uniquely French apéritif!-DavidYou can find Jean-Luc Pasquet Pineau des Charentes on Wine Searcher.Follow Jean-Luc Pasquet on Instagram.Visit the Jean-Luc Pasquet website.Try this Fall-friendly Harvest Spritz Cocktail, made with Pineau des Charentes. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe
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  • Podcast: A chat with Rosa Jackson, cookbook author and cooking school teacher
    If anyone knows the cuisine of Nice, it’s Rosa Jackson, owner of Les Petits Farcis for over twenty years. Located in the sunny south of France, Niçoise cooking is known for its freshness and Mediterranean flavors, using ingredients that range from local olive oil and anchovies to vibrant vegetables, such as tomatoes, Swiss chard, and zucchini (and zucchini flowers), as well as fresh goat cheeses and fragrant basil. Rosa is the author of Niçoise: Market-Inspired Cooking from France's Sunniest City, with recipes that’ll entice you: Pan bagnat sandwiches packed with fresh, crisp vegetables; soupe au pistou, a lively vegetable soup for summer swirled with basil pistou; caramelized orange cake; a foolproof lemon soufflé; and a lemon tart accented with olive oil. During our chat in my kitchen in Paris, Rosa and I discussed the cuisine of the sunny city she lives in, including the controversies surrounding the salade Niçoise (and the, um…less-than-enthusiastic local reaction to the Larousse version) and how to make a proper Pan bagnat, a sandwich that’s so esteemed in the region that there are official guidelines about what can, and can’t, go into the sandwich. Enjoy the chat! - David* Visit Rosa at her website Rosajackson.com* Follow Rosa on Instagram* Subscribe to Rosa Jackson’s newsletter* Visit Rosa’s cooking school in Nice, Les Petits FarcisI hope you enjoy my newsletter and podcasts. If you’d like to have them delivered right to your inbox, subscribe below! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe
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  • Podcast: A Chat with Jane Bertch, author of The French Ingredient: Making a Life in Paris One Lesson at a Time
    Can I tell you how much fun it’s been getting to know Jane Bertch over the years? I’m not exactly sure how we met, but it may have been when I was leading tours and brought our guests for a day-long market tour and cooking class at La Cuisine, her cooking school in Paris. Everyone enjoyed the day very much, including me, and over the years, we’ve shared stories about relationships, and some of the quirks involved in cross-cultural connections, working and living in France, and, of course, we’ve shared several glasses of wine and a number of delicious meals together.Jane has succeeded in building a life, and a career, in Paris, in spite of the hurdles of running a business, including navigating les voisins (neighbors), strikes, a pandemic that closed the country’s borders, an ash cloud that stranded travelers (and brought business to a halt) for weeks, and turbulent gilets jaunes demonstrations, while welcoming guests from around the world to her French cooking school. I’m thrilled about her new book, The French Ingredient: Making a Life in Paris One Lesson at a Time, which recounts her life in Paris, from working in banking, to realizing her dream of opening a cooking school overlooking the Seine, which comes out this Tuesday, and is available for pre-order here:In this podcast, we talk about a range of things that Jane learned along the way, and in her book, she discusses cultivating friendships and business relationships in France (versus the way things are done in America), French table manners (don’t pour your own wine!) and why people won’t eat any treats that you bring to the office, I hope you enjoy the podcast..and her book, The French Ingredient!-David* Follow La Cuisine on Instagram and Facebook* Sign up for the La Cuisine newsletter with Paris tips, favorite addresses, and news on what’s happening in Paris.* Check out La Cuisine in Paris Cooking School (website)* Get The French IngredientSign up to my newsletter and get more posts, interviews, podcasts, recipes, Paris tips and stories delivered right to your inbox! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe
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  • Podcast: A Chat with Deb Perelman of Smitten Kitchen
    I remember when Deb Perelman, aka: Smitten Kitchen, came on the scene in 2006. A few of us had been blogging for a couple of years, doing our thing—when suddenly, a fresh new voice came out of the blue (and out of New York), that segued perfectly to the new way we eat, and cook—less rules, more fun, and how we write about food. If you’re anything like me, you’ve been following her blog for years and cooking from her books. Decades later, her blog remains one of the most popular food destinations on the internet and each of her books has topped the NYT best-seller list upon its release. Her recipes are accessible and well-tested, and the entertaining stories that accompany them have made Deb a trusted voice to those of us who follow her. I’ve been fortunate to count her as a friend and she’s just as delightful in person as she is in print and online. Blogging, and the food media (online and in print) have changed so much over the years, and in this podcast, Deb and I discuss those changes, and how we’ve adapted, as well as her favorite foods (and her least favorite foods), where she gets inspiration, how she tests recipes, eating out vs. eating in, and more. I hope you enjoy listening to our chat!-David* Visit Smitten Kitchen.com* Check out Deb’s best-selling cookbooks here.* Listen to her new podcast, The Recipe, with Kenji López-Alt * Sign up for Deb’s weekly newsletter.* Follow Smitten Kitchen on Instagram.Subscribe to my newsletter to get new recipes, stories, podcasts, and more! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe
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About David Lebovitz Podcast

Talks with my favorite bakers, food producers, pastry chefs, bartenders, cooks, spirits experts, and on other topics, such as travel, Paris, and French culinary culture. davidlebovitz.substack.com
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