Croque monsieur

Croque monsieurDavid, 25 May 05:55 AM France has been creeping (or bursting, in some cases) out of lockdown. As of May 11th, people can come and go [Web Version](  [Preferences](  [Subscribe](  [Like](  [Tweet](  [Pin](  [DavidLebovitz Update](  [Croque monsieur]( David, 25 May 05:55 AM France has been creeping (or bursting, in some cases) out of lockdown. As of May 11th, people can come and go without carrying a written permission slip. The outdoor markets, hairdressers, and other types of shops have reopened, under the advisement of the health ministry, who is encouraging people to wear masks and practice social distancing, keeping 1 meter (3-feet) apart from others. Some stores (and people) have been strict about this, while others remain cavalier. No one quite knows where this is going, with many proclaiming “It’s over!” while I’m remaining prudent. But on June 2nd, restaurants and cafés may be allowed to reopen. While everyone waits, some restaurants in Paris have started serving food-to-go, either to pick up sur place, or be delivered. We’ve had food delivery services for a number of years, which are popular, but their offerings lean heavily on burgers, poke bowls, and bagel sandwiches, which aren’t very inspiring to me. In response to the virus, better-quality restaurants have gotten on the bandwagon and even my local French bistro is serving la cuisine française for pick-up…although bringing home a Steak-frites and Frisée salad in a box isn’t quite the same as sitting inside with a carafe of vin rouge. For the record, I would love it if restaurants were allowed to put tables on the sidewalks and squares, distanced apart, which clients from any of the nearby restaurants would be allowed to use. (And while we’re at it, and since it’s my fantasy, let’s make the tables no-smoking, too.) Diners could still interact and remain “together,” as if they were inside, but if restaurants can only operate at half-capacity, most dining rooms are just too small and the profit margins are just too tight to make a go if it if they can only fill half of those seats. In other news, I know a lot of you out there have been making your own bread. And I can’t think of a better use for it than to make yourself a Croque monsieur. Continue Reading [Croque monsieur](... [El Presidente cocktail]( David, 25 May 03:07 AM Note: I’ll be making this cocktail today at 6pm CET (Noon ET, 9am PT) on my IG Live Apéro Hour on Instagram. To watch, head to my profile on my [IG profile page]( at that time, and when the circle around my profile pic says “Live” – click on it to tune in. And on Tuesday, May 26th, my guest will be Pierre-Olivier Rousseaux, owner of [Dolin vermouth]( who will explain how vermouth is made, how to use and store it, and answer your other questions. More info, as well as how to watch it in replay in my [IGTV channel archives]( is [here](. People sometimes pick up vermouth blanc, called bianco vermouth in Italian, and don’t realize until the open the bottle that the vermouth is sweet, when they thought they were buying dry vermouth. Don’t worry if it happened to you; it happened to a friend one mine too, who happens to be a notable spirits writer. On the upside, you’ve now got one of the principal ingredients for one of my new favorite cocktails, the El Presidente. Continue Reading [El Presidente cocktail](... [Pinterest]( [Facebook]( [Instagram]( [Twitter](  ©2020 Room for Dessert Inc | 12 Timber Creek Lane, Newark, Delaware 19711 [Web Version](  [Subscribe](  [Forward](  [Unsubscribe](   [Powered by Mad Mimi®A GoDaddy® company]()