David Lebovitz Book Signing

DSCF3114 One of my favorite food authors and local Paris bloggers is David Lebovitz, whom I’ve been following ever since I read his book, “The Sweet Life in Paris” prior to leaving the US.  I recently  got to meet him in person at a book signing about half a mile from our apartment. The event was at a local cooking school, La Cuisine Paris. Not only did I get to meet David and have him sign another of his books, “The Perfect Scoop“, for me, but the Glaces Glazed ice cream truck was also there! Glaces Glazed serves unique gourmet blends of top quality ingredients in limited edition flavors. I sampled Black Sugar Sex Magic, a combination of chocolate, wasabi and ginger which had the most chocolatey flavor I have ever experienced. Hugh had their Mohito de Tokyo with rum, lemon, and mint – yum I think he said.

Le 6 Paul Bert-Hugh’s Birthday Dinner!

I subscribe to a blog written by David Lebovitz, chef and author of The Sweet Life in Paris. Because of David’s review of a new Paris restaurant, Le 6 Paul Bert, Hugh and I celebrated Hugh’s 62nd birthday there. Owner, Bertrand Auboyneau also owns another bistro, also called Le Paul Bert and a fish house, Ecallier de Bistro.

We had a wonderful evening! What we liked best about this small galley shaped restaurant is that our table was at the end right next to the stainless steel kitchen where we could watch Canadian chef, Louis-Phillipe and his assistant prepare the small “plats” of over 30 different savory dishes from which we chose. It was exciting to watch and seemed effortless-though we know that a great deal of labor went into the delectable creations. For 38€ (euros) each, we could chose 3 of the plats and have dessert. Wine of course was extra. Our waiter was very patient with our rudimentary (but improving!) French and kindly recommended just the right wine to accompany the superb meal. I love that the portions are small and that there are so many choices. Not many Parisian restaurants are like this.

Another highlight of the evening was watching the glow on the face of the kitchen helper when chef Louis-Phillipe ran over and high fived him. Mr. Hugh had a most indelible birthday. His choice of the chocolate ganache dessert with the additional crumbles of crunchy darker chocolate and dollops of a piquant creamy strawberry sauce created his look of diverted wonder.

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