...ChaudChaudLeVinChaud...

Mulled wine. Vin Chaud. Here's what you'll need:

1 bottle of red wine (an inexpensive one will do the trick)
cinnamon (1 or 2 sticks)
cloves (4 or 5)
the peel of half of an orange

The thing is, you can really use any spice you like.
Anise, slices of ginger, black peppercorns,
allspice, etc.

Preparation:
Combine your wine, zest and spices in a saucepan.
Simmer for atleast 15 minutes (over medium heat).
Strain and serve.
Add sugar and any ground spices you fancy.

...One for Hubbard...

Tried my first Mint Julep tonight. All I can say is this: get your hands on one if you can. Cause it has got to be one of the most refreshing, soothing, finest cocktails/nightcaps ever.

Here's where I had my One Mint Julep.
They serve all kinds of night wines and cognacs, and are a strictly jazz playing, hush hush, queen anne chair, cigar smoking kind of place. Very cozy...

Le Café du Passage
12, Rue de Charonne - 11ème
Métro: Bastille

...ChouChouChoucroute...

Love a choucroute.

Choucroute= sauerkraut topped with a hock, saucisse de Strasbourg, slab of bacon and a few potatoes. Everything is cooked in white wine or Alsatian riesling. The sauerkraut is tangy, the meats salty, their juices sweet – a veritable fiesta of flavors and textures.

People have been enjoying it since the 15th century. It's from the region of Alsace.

A recipe for choucroute.

...Pass the Spatula...

E. Dehillerin. They've been around since 1820 and, from what I understand, big chefs, pâtissiers, and homemakers love them.
They've got all kinds of tools to make delicate pastries; copper pots large enough to seat one person, comfortably; a very extensive line of knives...
In fact, two people came in the shop looking for knives this afternoon: a chef, and a student of the Cordon Bleu. The chef bought this super obscure meat slicer (darnit, i don't remember the name) that he'd been unable to find in other shops, and the student, the knife she needed in order to pass one of her exams.
I spent a little over two hours rummaging around the place and hawking this cherry red Le Creuset tarte tatin dish. One could easily spend the day there. I don't think they'd mind, either.
They make these lovely boxwood spatulas, too.

E. Dehillerin: Le Spécialiste du Matériel de Cuisine
18, rue de Coquillère
Metro: Palais Royal/Musée du Louvre

...Breakfast at Cartier's...

...Lamb roast the fireplace way...

Cousins and I made dinner last week. We roasted a leg of lamb in the fireplace and made gnocchi.
We used this clockwork spitjack from the 18th century - quite the ingenious device.
Three hours later...juicyfalloffthebonetastiness.