Global Chronicles

Lobster in Asheville? What say you? Though I’m not a lobster lover, I thought that I’d partake like the locals. I figured that Asheville was somewhat close to the ocean but fool me! In fact, it's about 4 hours and 15 minutes to drive. (The closest beaches are in South Carolina.) So, most lobsters come from Maine! Read why lobster rolls are in Asheville and everywhere …

Time for dessert … ooh la la! And what an eye-opener it is! Think olives and then think again. A visual and culinary surprise! And a fitting finale for my French culinary adventures! With just the right amounts of calories, carbs and other delicious stuff! Parfait!

While petite friture (“small fry”) is a common cooking method in France whereby little fishes are deep fried and consumed whole, canned and jarred sardines and other preserved French fishes are the rage. Read about my clandestine love affair …

This Global Chronicle focuses on green vegetables in France, of which there are no shortage! How are artichokes, asparagus, beet greens, broccoli, celery, chard, courgettes (zucchini), cucumber, lamb's lettuce, leeks, green onions, parsley, radish tops, spinach, turnips greens and watercress for starters?

This Global Chronicle focuses on the diversity of the French cuisine from coast to coast and among borders. My recent trip presented the finest ingredients and preparations that focused on ostensibly richer recipes of the north to seemingly healthier recipes of the south. Of course, many exceptions exist for juxtaposed deliciousness! Viens voir!