She’s just simply the best. French chefs have recognized that Julia Child has been a huge influencer of the food culture in the World and a true master. They also viewed her as a great innovator. In this episode, you’ll see first how simple things are, how passionate she is, and a great recipe that you can do at home very easily for great results. She also starts with some great tips on how to maintain your knives, and to remove onion’s smell from your hands.

I’ve been to Trou Normand (on New Montgomery Street, next to the Palace hotel), thanks to the advice of Ann Roberts, with all the folks from work to celebrate a huge milestone. It wasn’t that hard to convince me to go there: Trou Normand focuses on whole-animal butchery and house-made…

I just tried this recipe from the book “Plenty More” by Yotam Ottolenghi. My wife was kind enough to buy it to me for Xmas. Best wife ever! I was amazed by the great flavors from that dish, and at the same time at its simplicity. It won’t take more…

Gaspar is a new French brasserie, downtown SF (185 Sutter Street). Food is ok, nothing I would slap myself for (their wine list though is pretty good and affordable, which is nice). But the atmosphere, and the setting is super cool. In other words, it’s the perfect place to go for a happy hour, for wine and oysters. Happy hour is Mon-Fri, 4pm-6pm. And guess what? They have $1 oyster and $5 glass of wine.

A lot of things have been written already about SPQR (Fillmore Street, between Pine and Bush). No doubt it’s a great restaurant and the chef is remarkable. Now, I think there are two SPQR. The one where you sit at a table, and the one where you sit at the…