By THÉRÈSE MARGOLIS Anyone familiar with Mexico City’s premiere French restaurant Cedrón will be a little taken aback to discover that it is currently hosting a month-long hamburger festival. Certainly, the upscale Colonia Condesa bistro’s owner and executive chef, Alejandro Fuentes, never imagined Cedrón turning into a fast-food joint or himself into a short-order chef. In fact, the French-schooled Fuentes
Read more
By THÉRÈSE MARGOLIS Ah, dessert! That delicious, delightful, delectable palate-pleaser that is the nectarous climax and true pièce de résistance of any great meal, enthralling your taste buds with luscious sweetness and providing an ambrosial flourished finale to the dining experience. Whether it be a simple bowl of vanilla ice cream or an elaborate Parisian profiterole, no meal is truly
Read more
By THÉRÈSE MARGOLIS The late Paul Bocuse was known for his (at the time) innovative cooking techniques. Often referred to as the Father of Nouvelle Cuisine, the Lyon native who transformed butter, cream and wine into a sacred trilogy of gourmet cookery gently wrapped in a layer of puffed pastry was renowned for his unabashed irreverence for classic French cuisine.
Read more