New York Times How does a serious eater justify a tour of Paris chocolatiers? In the New York Times, Amy Thomas pedals from shop to shop. There's no way she could have burned off all those chocolates, but it's the kind of rationalization I would use. Where did she pedal? Patrick Roger, Michel Chaudon, Pierre Hermé, Christian Constant, Jean-Charles Rochoux, Pierre Marcolini, and Michel Cluziel. Thomas actually quotes the great Paris-based food blogger and pastry chef David Lebovitz, but in typical Times style the piece doesn't link to Lebovitz's blog, which has an incredibly discerning and passionate Paris chocolate section. My guess is that Thomas used David Lebovitz's blog as the jumping-off point for her story....
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Chocolate bars at Pierre Marcolini, a chocolatier from Belgium. I first had his chocolates at his shop in Paris. I always lean toward more bittersweet, not more than 70%, not waxy, i love the variety of beans that he uses. Eating and drinking at the food bar at Bella Vitae: I love the fried lamb meatballs, puntarelle in season, radicchio wrapped in pancetta. I love the mussels at Bar Jamon and the octopus. I especially love them when I can get one of the 12 seats in the joint....
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