46 Comments
Apr 27Liked by Dorie Greenspan

Oh how I love your newsletter.. let me count the ways☺️. I feel like I’m on the trip with you. It’s wonderful! Thank you

Expand full comment
Apr 27Liked by Dorie Greenspan

Thanks for so many great tips/suggestions. I leave for Paris on Monday so have been in a bit of a pre-trip frenzy. Your newsletter was just the thing I needed to replace some of my pre-travel stress with excitement and anticipation. Bon voyage!

Expand full comment
Apr 29Liked by Dorie Greenspan

I am on my way to Paris tonight,I hope(we have had our flight cancelled twice!) and can wait to go to some of these stores.

Expand full comment
Apr 29Liked by Dorie Greenspan

Thank you for taking me along to my favorite city and for all your wonderful recipes.

Expand full comment

Booking my tickets...

Expand full comment
Apr 28Liked by Dorie Greenspan

Ahhh I love and look forward to your newsletter so much! Also, I live in small town Texas and guess what I saw in my local market yesterday after reading this? A tiny palm size pineapple! Keep looking for love in all the places!

Expand full comment
Apr 28Liked by Dorie Greenspan

Love, love reading your newsletter

Expand full comment
Apr 28Liked by Dorie Greenspan

Dorie, I am curious about this pizza can you give me some flavor profiles on how the potato tasted, sauce and how was the lemon cooked, preserved or piickled. I would love to replicate.

Expand full comment
Apr 27Liked by Dorie Greenspan

You outdid yourself, Dorie!

Expand full comment
Apr 27Liked by Dorie Greenspan

Oh my goodness! I will re-read this re-cap and save it for my next trip to Paris! So informative and inspiring. Thank you!

Expand full comment
Apr 27Liked by Dorie Greenspan

Thank you, Dorie!

I just got home from work, sat down to check my email, and WHEEEE! I'm in Paris! Omigosh!

Expand full comment
Apr 27Liked by Dorie Greenspan

Hmmmmm........that might be a perfectly fine noodle dish with some sort of creamy sauce, seaweed, and an egg on top, but it's not in the least Cacio a Pepe. Why do people keep doing this sort of silly (not to mention pretentious) business?

Just call it "my nice egg on japanese noodles dish". I wouldn't be at all happy if i ordered what i thought a the real thing and, instead, got this.

In the past week, I've surprisedly come across a "caesar salad" (with no anchovies, egg or gluten-laden croutons), a coq au vin (which left out so much that it was basically just a chicken, braised in red wine), and a vegan "charcuterie" tray.

Why call something what it's patently not? Those who don't know won't be impressed, and those who do know will be irritated/disappointed.

SIncerely, david terry

Expand full comment
Apr 27Liked by Dorie Greenspan

Having spent the last week of March and first two weeks of April in Paris, I can tell you that you missed a lot of chilly weather, lots of tourists (both of which seemed unusual to us, but we’ve been away since 2017) and the garbage strike. Despite that, it was of course wonderful to be there. I appreciated your report on Shu, which is just down the street from where we lived off and on (few months at a time) for 10 years or so. I always wondered how anyone could get through the tiny door until I realized that there were stairs inside. We haven’t tried it, and now perhaps we will!

Expand full comment
Apr 27Liked by Dorie Greenspan

It was lovely to meet you at the Cherry Bombe Jubilee with my daughter on the 15th. Enjoy Paris!!

Expand full comment
Apr 27Liked by Dorie Greenspan

I enjoy your newsletter so much and always learn something new especially about Paris and its food. We recently went with our granddaughter and had dinner at Juveniles after I saw your instagram post. It was charming and so delicious. We all loved it, so thank you! (Also had signed up for a macaron class which was serious fun!)

Expand full comment

Who wouldn’t be behind with so much beautiful food! Can completely relate to that feeling, writing about the food of Mexico City.

Expand full comment