Join us in welcoming to The Window Seat the lovely Clotilde Dusoulier, author and celebrated Parisian blogger behind Chocolate & Zucchini. Her delicious guest blog will tempt you with an insider's look at Paris.

I’ve lived in Montmartre for over five years, and if I’d been paid one centime for every time I’ve directed visitors to the Sacré-Coeur or the Moulin Rouge, I could afford to stay in bed eating chocolate for the rest of my life.

But I worry: once they reach those landmarks, if they get hungry, will they know where to go? Tourist traps lie in wait all over the hill, but Montmartre is a very residential area and locals eat there, too, so there is plenty of good food to be found if you know where to look. Here are a few favorites.

Coquelicot
This bakery makes what I think is the best baguette in Paris, a free-form beauty called “la piccola,” and their chouquettes (sugar puffs) are first-rate. You can sit inside or outside to enjoy a breakfast of café au lait and buttered tartines, or a light lunch of salads and omelets.

24 rue des Abbesses in the 18th, +33 (0)1 46 06 18 77. Métro: Abbesses.

Read more»

Back to Main
Posted in Culinary Travel, France
Email this | Comments (3)

My family was visiting this past weekend and I showed them all the sights, from the hills of San Francisco to the vines of the wine country. The highlight of their trip was biking through Sonoma, but on the two-hour drive over, I learned they didn't know much at all about Northern California's wine-growing region.

This inspired me to pen a Wine Country 101. Please help me out by putting your tips in the comments section.

Introduction
When you're talking about California's wine country, the word "Napa" starts popping up. But what is Napa? A town? A county? A valley? If you answered all of the above, then you're correct. Northern California's wine country is comprised of two primary wine valleys, Napa and Sonoma, and both produce excellent wine.

Photo courtesy of Eric Lundell.

Read more»

Back to Main
Posted in California, Culinary Travel, Road Trips
Email this | Comments (6)

Forget singing for your supper---these days, apparently, you can just empty your pockets of spare change in return for that filet mignon.

I came across this intriguing article about Pay What You Like restaurants the other day and was flabbergasted. No menu prices? No snooty markups? No---gasp!---Awkward Tipping Moments Complete With On-The-Fly Math? Could this be the model of the future for discerning travelers who revel in a new cuisine but don't always find the dollar-to-other-currency rate in their favor? (Yes, London, I'm looking at you.)

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (5)

As anyone who has traveled with me (or is casually acquainted with me) can attest, the first travel-planning question I ask is not “Where should I stay?” or “What should I do?”, but rather, “What do I want to eat?” For me, a trip is defined by its meals. I’m all for amazing sights and sounds, but the smells and tastes of a place stick with me the longest and most profoundly. Likewise, when I decide where to go, it’s the promise of new flavors and textures that calls me to my chosen destination.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (0)

Food. It’s all the rage lately. And as a lifelong devotee of its joys (and even its disappointments), I’ve been enthralled by the resurgence of conscious cooking and eating over the past few years: the (slow) death of squeamishness, the booming of farmers’ markets across the US (who would have expected it in the nation that spawned the Big Mac?), and the resurgence of local, farm-to-table eating across the country. Call it what you like—becoming a “locavore,” joining the “slow food” movement, practicing responsible eating—but it all rests on the simple concept of eating what’s in season and grown or raised nearby using natural, sustainable methods. It’s a concept that I wholeheartedly buy into—especially when I travel.

Read more»

Back to Main
Posted in Culinary Travel, Europe, Green Travel, Health & Wellness
Email this | Comments (2)

Whether you’re a first-time visitor or a seasoned Vegas veteran, there’s never been a better time to visit. As the new year begins, Vegas offers an incredible array of new resorts, renovations, nightclubs, and more. The city has never been the center of so much excitement.

Among the most captivating of these new additions is the Palazzo, which opened earlier this month and is the newest and largest resort in the city. The sister property of the Venetian, it is connected to its neighbor by walks and waterways, and its elegant architecture evokes a similar Mediterranean charm. Its luxurious sports bar and lounge, the 40/40, was created by hip-hop mogul Jay-Z. And with a spacious pool deck overlooking the Strip, suites with sunken living rooms, plenty of premium restaurants, and 50-plus international boutiques, it’s poised to be the premier new hotspot in Las Vegas.

Read more»

Back to Main
Posted in Bars & Nightlife, Casinos & Gambling, Culinary Travel, Entertainment, Las Vegas, Spas
Email this | Comments (2)

Editor’s Note: It’s “holiday week” on The Window Seat, and our editors get into the spirit of the season with a series of articles exploring the many facets of this busy travel period.

At this point, my fiancé expects the call. The moment I hear the muffled announcement saying my flight is delayed, I hop on the horn to ask him, “Where should I eat”? He dutifully begins to Google.

I can’t bear to while away three hours of my life in an airport Starbucks. The entire time I’m sipping my pumpkin latte with extra whip, all I can think about is that one terminal over there might be a local barbecue shack I’m missing out on.

Here’s a list of the best local food in U.S. airports for all the like-minded foodie travelers. Bookmark this page and fly with confidence that this year you won’t be forced to choke down an insta-burger at a national chain.

Read more»

Back to Main
Posted in Air Travel, Culinary Travel, Thanksgiving '07
Email this | Comments (2)

Editor’s Note: It’s “holiday week” on The Window Seat, and our editors get into the spirit of the season with a series of articles exploring the many facets of this busy travel period.

To so many Americans, Thanksgiving means being together with friends and family which, in turn, means traveling to see those people. As one of the busiest times of the year for the travel industry—somewhere around 25 million people will fly next week—Thanksgiving can strain more than your belt. So what to do when trains, planes, and automobiles seem to be more trouble than they’re worth? Well, my answer is “stay home.” Of course, I have it easy: when I go home for the holidays, I walk there. You don’t need family in The City though to enjoy all that it has to offer.

Photo courtesy of IgoUgo Member Jose Kevo

Read more»

Back to Main
Posted in Culinary Travel, Entertainment, New York City, Thanksgiving '07
Email this | Comments (0)

This time of year I’ve got the white stuff on the brain. No, no. Not the Hollywood starlet kind of white stuff—I mean snow, of course. And so I begin to convince (some might say coerce) my friends to take a big ski trip with me.

But in every group there are always a few non-skiers. These poor souls get dragged to the mountain year after year by ski bums who care more about the inches of fresh powder than the amenities. This ski season, to tempt my favorite non-skiing compatriots, I looked up the best on-the-mountain bars. These watering holes are destinations unto their own, affording unmatched alpine views and elixirs to keep you toasty, and all are accessible without skis.

Photo courtesy of IgoUgo member captain oddsocks.

Read more»

Back to Main
Posted in Bars & Nightlife, Culinary Travel, Group & Companion, Nature & Outdoors, Ski & Sport
Email this | Comments (3)

Breakfast at Tartine in San Francisco’s Mission District is a journey--its flaky pastries and café au lait transport you to Paris the instant they touch your lips. On a foggy morning, I met there over the most beautiful and butterscotch-ey bread pudding to be regaled by travel tales and discuss this winter’s hottest food trends with Jen Catto, Travel Director of Gourmet Magazine.

Jen had recently returned from a trip to France in which she tried something she never had before. On the beaches of Brittany at this time of year, large amounts of algae wash up onto shore. It used to be that this algae was only used for bath salts, but local restaurants in St. Malo made the algae into a butter and then used this butter to prepare fish. The aromatic and briney taste that resulted is something that could only come from that particular region, anchoring the dining experience firmly and wonderfully in France at that season and place.

Photo courtesy of Jen Catto.

Read more»

Back to Main
Posted in Culinary Travel, Holiday & Seasonal, LSBF '07, Travel News
Email this | Comments (5)

What’s better than a relaxing day off work spent lounging in the countryside? Nothing, except that same day spent imbibing some of California’s finest wines, nibbling on exquisite appetizers, and chatting with friendly vintners in a quaint, bucolic atmosphere.

I just got back from a one-day wine tasting excursion to Napa Valley. Napa is a world-famous destination for wine lovers of all kinds, and is also known for its lush scenery. Framed by rolling hills shrouded in stout oak trees, and sprinkled liberally with brilliant California poppies, olive trees, and those famous vineyards, Napa is a true treat for the senses, even for those who are not particularly wine-inclined.

Read more»

Back to Main
Posted in Culinary Travel, Festivals & Events, Nature & Outdoors, San Francisco
Email this | Comments (2)

Before I travel, I look up the delicacies of the region I’m going to visit. I’ve eaten a Hot Brown in Kentucky, enjoyed escargot in France, and noshed on poutine in Montreal. But there are certain delicacies I just can’t stomach. I call them mind-block foods, and the list includes insects, certain organs, and animals considered members of the family in America. Beyond that, I try to keep an open mind. After all, I recently treated my coworkers to my dad’s famous boiled peanuts, and they’re not exactly an appealing-looking food.

Photo courtesy of Rachel Berg.

Read more»

Back to Main
Posted in Culinary Travel, LSBF '07
Email this | Comments (2)

What did I do with a week in China amid worldwide claims that the country serves and exports drug-laced seafood, salmonella shellfish, and cancerous ducks?

I ate. I ate all of it.

In July, while the U.S. media focused on China’s toxic wheat gluten and the execution of the country’s former food and drug chief, I focused on dumplings, pork, chicken, snow frog, duck, hoisin sauce, eggplant, and tofu. I devoured dishes from street stands and swanky restaurants, in styles from Shanghai (oily) to Guizhou (spicy).

Read more»

Back to Main
Posted in Asia, Culinary Travel, International Travel
Email this | Comments (2)

Apparently, there’s a dedicated day for everything. Saturday was National Milk Chocolate Day. Had I known earlier, I would have lifted my five month ban on the sweet treat - a decision I made after nearly driving myself into a sugar coma on Valentines Day - to celebrate.

No one put the splendor of chocolate more eloquently than Clay Gordon, publisher of chocophile.com, who said "The processing of the cocoa bean with sugar — and later, milk — were two of the most inspired ideas in gastronomic history."

Ranging from a European chocolate festival to a café in Philadelphia, USA Today’s Buzzy Gordon embarked on a gastronomic journey around the world, discovering 10 great places to milk chocolate for all its worth.

On second thought, maybe I will lift that ban to celebrate. After all, much like birthdays, it’s never too late to commemorate chocolate.

Photo Courtesy of IgoUgo member ccasson.

Back to Main
Posted in Culinary Travel
Email this | Comments (6)

Deep in bluegrass country where horse-studded pastures alternate with woodsy hillsides and the only rest stop for miles around is at Abraham Lincoln’s boyhood home, there lies a string of historic bourbon distilleries open for tours. Last weekend, when I was in the region, I stopped in at two of them: Maker’s Mark and Woodford Reserve.

Despite the alcohol in the name, you don’t go to the Kentucky Bourbon Trail to get tipsy. First, there is a lot of driving involved on winding country lanes so a big bourbon buzz is a big no-no. Second, I know it’s a shocker (at least it was to me), but not all the distilleries give tastings. Third, a clear head is needed to navigate the rustic (and largely unmarked) backroads. But that’s part of the fun. Just when my friends and I thought we’d reached the middle of a beautiful nowhere, a sign popped up to show the way to the spirits.

Photo courtesy of IgoUgo member MilwVon.

Read more»

Back to Main
Posted in Culinary Travel, Educational & Historic, Scenic Drives
Email this | Comments (7)

Growing up in New York City, I’m fully aware of its reputation for excess, including choking traffic and A/C-dependent office buildings. More and more in my travels, I’ve taken notice of some companies going green by, say, switching to wind power. It is especially nice to know—particularly for a beer nut like me—that the first NYC company to do so was a brewery. Located in Williamsburg, the Brooklyn Brewery prides itself on its sustainable energy source almost as much as it does its delicious craft brews.

Photo courtesy of IgoUgo member shaunandtrish.

Read more»

Back to Main
Posted in Culinary Travel, Green Travel
Email this | Comments (6)

If awards were handed out for the most pretentious phrases ever uttered, I would surely win for this little gem, which--to my horror--I found myself saying the other day: "We tried a lot of food when we were traveling, but Khmer food was our favorite."

There's so much to work with there--the "when we were traveling" refrain beloved of boring backpackers who corner you at a party and start telling you about their adventures, the reference to a fairly obscure cuisine from a country fraught with political turmoil, the ghastly use of "we" rather than "I"--but the bottom line is that it's entirely true. Cambodian food, quite frankly, rocks.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (3)

Over the past several years dining has gone from something travelers do on vacation to something they vacation to do. The travel industry is expanding programs and offerings catered specifically to these consumers, such as culinary tours through Spain, Italy, Mexico and Napa Valley. Resorts around the globe also have created culinary-friendly options for guests and locals through on-site cooking schools offering half-day and full-day cooking classes. From gourmet tequila tasting classes in Mexico to drive-by tastings on the Vermont Cheese Trail, consumers traveling to please their bellies in 2007 have a wide variety of options.

The biggest and most obvious sign of this food trend is the explosion of farmers markets. Today it is difficult to visit any city, town or region that does not have a version of a regular market. In rural settings, farmers markets are often held weekly or twice weekly and recently began expanding their season into ‘winter farmers markets.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (2)

“Think Global, Act Local.” I can’t think of a better example of a company that embodies this ideal than Zingerman’s Deli in Ann Arbor. Even if Zingerman’s hadn’t been named as a Travelocity Local Secret, Big Find for Michigan, it would’ve still been at the top of my list of places to visit during the 24 hours I had in town. You see, back in the ‘90s, I was introduced to Zingerman’s as a U of M freshman, and it’s been true love ever since.

This Monday, I moseyed in at high noon to a practically drooling sandwich line that snaked past olives, salami, fresh-baked breads and magic brownies—and was greeted by a cheese wizard named Marshall who, if he hadn’t already had me at hello, sealed the deal when he asked, “would you like to try some of our homemade creamery cheeses”?

It was with the anticipation of a giddy fan that I was then introduced to Head Chef, Rodger Bowser, who took time out of his very busy schedule to chat with me about Zingerman’s considerable connection to the local community.

Read more»

Back to Main
Posted in Culinary Travel, LSBF '07, Michigan
Email this | Comments (7)

When I say that I’m from Dallas, Texas, I get one of two responses. Some begin to serenade me with the theme song from that ubiquitous 1970s TV show. Others produce a scowl on the face, implying pity and dismay. Then they proceed to tell me about “this one time they went to Dallas in July…” The stories almost always make me laugh, and I find myself defending my hometown, touting its hidden secrets and promising that “it’s not always that hot.”

Of all the places I’ve been, I admit that Dallas is among the most spread out and difficult to navigate. Visitors are often overwhelmed with the sprawl, and they simply don’t know where to start. My advice: get recommendations from the locals. No doubt, your travels will be richer and more rewarding, and you’ll certainly see a side of Big D that would have otherwise been missed.

Photo courtesy of Bishop Arts District, Dallas, Texas.

Read more»

Back to Main
Posted in Culinary Travel, Dallas/Fort Worth, LSBF '07, Texas
Email this | Comments (11)

The year was 2005. The place was Charleston, South Carolina. The temperature was pushing 80 and I was hot, sweaty, in a rush, and--worst of all--insanely hungry. I needed something to eat. I needed something delicious to eat. I needed something delicious to eat fast. Tall order? Well, it could have been. Until I remembered that a place called Ted's Butcherblock had just opened on the street I was driving down. I pulled over. I parked. I ordered. I swooned.

When I discovered two years later that Ted's had been nominated as one of our Local Secrets, Big Finds in the great state of South Carolina, I was hardly surprised. The place is a foodie's dream, with huge deli-style sandwiches (chicken, pancetta, and avocado? What is this, heaven?), to-die-for gourmet sides, an excellent wine selection, and walls and walls of fancy treats that gastronomes may well have a fainting fit over. (Well, I know I did. What can I say? Cheese has that effect on me.) Every month, the eponymous Ted chooses a region--June, for example, is the Caribbean--and offers featured dishes inspired by its culinary traditions. And as you'd expect from a place named Ted's Butcherblock, the piece de resistance is a full-scale, old-school butcher counter boasting an impressive array of all-natural beef, pork, lamb, veal, poultry game, smoked sausages, salami, bacon, and cold cuts. You don't have to be a carnivore to love Ted's, but it helps.

Read more»

Back to Main
Posted in Culinary Travel, LSBF '07
Email this | Comments (2)

Where I come from--England, by way of Southeast Asia--barbecue means something entirely different from what it means in Charleston, South Carolina, where I moved right out of college. So when I invited my new Southern friends over for a barbecue shortly after hitting town, I was thinking hamburgers, hot dogs, and roasted marshmallows. They were thinking pulled pork, ribs, and sweet tomato-based barbecue sauce.

It was an interesting party.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (0)

I’ve been to Las Vegas several times and for several different reasons: to celebrate my 21st birthday; to (unintentionally) gamble my life savings away; to sit in a conference room listening to various speakers talk tourism; and, of course, to experience the rockin’ Las Vegas shows and nightlife. It never occurred to me, however, to visit Sin City for its food.

Chef Wolfgang Puck started the trend (so they say), when he brought his famous food to the city, and big names have been following his lead ever since. During my most recent visit, I checked out a few places on the must-try Vegas foodie list. L'Atelier and Café Martorano were among my personal favorites, but as more and more celebrity chefs open kitchens, I may just have to make another trip to get more of this delicious destination!

Photo: La Ventreche (Lightly seared tuna belly with crispy onion rings) at L'Atelier.

Back to Main
Posted in Culinary Travel, Las Vegas
Email this | Comments (2)

I wouldn’t exactly call myself a planner. Chance, curiosity and spontaneity drive my travels more often than not, and the word itinerary unleashes some sort of overt chemical reaction that makes my head hurt and my palms sweat. One thing I consistently rely on, however, is the Zagat Survey. After all, a good meal isn’t something one leaves to chance.

Read more»

Back to Main
Posted in Culinary Travel, Guides & Planning, New Orleans
Email this | Comments (1)

Nothing says I love you like getting your Valentine tipsy off an herb-laced aphrodisiac nicknamed The Baby Maker and Vitality in a Bottle. Mamajuana hails from the Dominican Republic, and until today, Americans who wanted to taste the Caribbean love potion had to travel there to get it.

Read more»

Back to Main
Posted in Caribbean, Culinary Travel, Dominican Republic
Email this | Comments (1)

Born and raised in the Dallas-Fort Worth area, I’m quite familiar with the unspoken rivalry between the two cities, which are separated only by a 35 miles stretch of highway. Dallasites turn their noses up at the prospect of venturing to the city known as Cowtown, and Fort Worth natives have probably been guilty at one time or another of calling their neighbors to the east snobs.

Read more»

Back to Main
Posted in Bars & Nightlife, Culinary Travel, Dallas/Fort Worth, Educational & Historic, Shopping, Texas
Email this | Comments (4)

The other night I was up in Healdsburg and ate at Cyrus--one of four restaurants to receive two Michelin stars in the Bay Area (see article). From start to finish, the experience was sublime, more like a tightly directed performance than mere dining.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (1)

There are a handful of constants I employ in all of my travels--everything else, I leave to chance: I always visit museums, ride the local transportation, learn to say “hello,” “please,” and “thank you” in the official language, and I always explore the markets. According to my husband, who has been dragged to countless farmstands, grocery stores, and open-air stalls around the world, no kitchen-related item is too mundane to peak my curiosity. (To that I say, “Have you seen the scrub brushes they use in Seoul?”)

Sussing out ingredients unique to far-flung corners of the world is my kind of treasure hunt, one which makes good use of my Kiva convertible duffle bag. This is why I check the mail every single day in January, desperately awaiting the arrival of the Saveur 100, a compendium on insider food finds from the editors of Saveur magazine--kindred spirits in all travel-related ingredient quests.

Read more»

Back to Main
Posted in Culinary Travel
Email this | Comments (0)

If I had a nickel for every time a fellow transplanted Californian and I had this conversation...

What good is a Steve Hanson-ish up-market Mexican restaurant in Manhattan--with its artisanal tequila tastings-this and wood-fired mole-that--when all I want is a $3 burrito? Sure, I’ll order one of their burritos for lunch, just to sate the craving for something carby and rectangular that’s topped with guac and sour cream. But nothing satisfies like a burrito from La Taqueria in San Francisco’s Mission.

Read more»

Back to Main
Posted in Culinary Travel,