Traditional recipes

Paris Club Introduces French Chef Series

Paris Club Introduces French Chef Series

This November, Paris Club in Chicago will be hosting a French chef series with Armand Arnal

Paris Club’s new executive chef Alex Ageneau is hosting several French chefs, beginning with Michelin-starred chef Armand Arnal of La Chassagnette on Saturday, Nov. 3 in Paris Club’s Salon Privé in Chicago.

Arnal, who spent seven years working Alain Ducasse in New York, is serving a Mediterranean-inpsired four-course meal along with wine pairings. Arnal is the first of several French chefs that will collaborate with Ageneau on special dinners at the French restaurant.

"I have much respect for Armand and I look forward to working with him," said Ageneau. "He brings a wealth of experience and talent, and our guests are going to appreciate his unique style."

Tickets for the event are $65.

Tayler Stein is a Junior Writer at The Daily Meal. Follow her on Twitter @TaylerSteinTDM.

The 26-Year-Old Chef Leading a New Wave of French Cuisine

Alexia Duchêne’s witty, worldly, off-beat cooking is giving the Parisian food scene a sharp creative edge.

Courtesy Alexia Duchêne

Early last year in Paris, just before lockdown became a reality, Alexia Duchêne was garnering rave reviews from the city’s most exigent critics for her vivid, personal, and contemporary take on French cooking at Datsha Underground, a new restaurant in the Marais. Tasting dishes like scallop carpaccio with raw cream, toasted buckwheat with chive ash, and turbot with caramelized onions and curried jus made from the fish’s own roasted bones, Le Figaro’s Emmanuel Rubin praised Duchêne for “swinging delicious punches,” while Ezéchiel Zérah of L’Express lauded her as a “super-talented chef who knows how to sublimate simplicity.”

Then, 2020 turned into the fallowest year for French cuisine since 1945. All of the country’s restaurants had to close from March 17 to May 11 and again from October 29 to the present. Ever the innovator, the young chef swiftly reimagined how her cooking could be recreated at home by partnering with We Are Ona, an “ephemeral food experience” offering three-course DIY meal kits.

From my apartment in Paris, the chance to not only “meet” the rising Gallic culinary star, but also cook alongside her, was a thrill. (My long-awaited reservation at Datsha had fallen two days after the first lockdown.) Along with the recipes which arrived via email—grilled leeks with chopped oyster and buttermilk vinaigrette pasta with poutargue, pepperoncini, and capers and Fontainebleau cheese with kiwis, sorrel, and olive oil—came video instructions from Duchêne herself. Preparing to grill leeks, she says to the camera, “You’ll know the pan is hot enough if you dribble a little water in it and it dances. Of course, it’s faster just to flick a little spit in the pan.” She raises her eyebrows theatrically, grins, and starts dicing the oyster. I knew this would be fun.

Preparing to grill leeks, she says to the camera, “You’ll know the pan is hot enough if you dribble a little water in it and it dances. Of course, it’s faster just to flick a little spit in the pan.” She raises her eyebrows theatrically, grins, and starts dicing the oyster. I knew this would be fun.

Just like her irreverent approach, the food is deliciously unexpected. First up, the lactic tones of sour buttermilk and gently milky chopped oyster contrast with the percussion of fresh tarragon in the dressing. When dessert rolled around, I relished in the rock-’n-roll funkiness of tart kiwi and sour sorrel glossed with fruity green olive oil against a backdrop of barely sweetened fresh cheese. What intrigued me most was that Duchêne’s cooking scrambles local genres her food is nonchalantly cosmopolitan and spontaneous, but also firmly anchored in her deeply drilled technical skill. That vision spins on a belief that ingredients should interact but never lose their individual tastes and textures.

Evolving from the bistronomie movement that changed French cuisine in the 1990s by swapping heavy Escoffier-style sauces for freshly made jus, favoring shorter cooking times for meats and vegetables, and incorporating lots of fresh herbs and citrus—Duchêne is a leader in the pack of “post-bistronomique” millennial chefs upending the obsolete assumption that Gallic grub is the world’s best. Healthy eating and respect for the environment are other core tenets of the group’s culinary philosophy. “Every kitchen calibrates the contrasts between sour, salty, sweet, smoke, heat, and umami differently,” she tells me when we meet up a week after my digital dinner. “I play my way rather than melding them into a single flavor, which is very French.”

It makes sense Duchêne would break from tradition. Born in 1995, three years after the opening of Yves Camdeborde’s ground-breaking bistronomie restaurant La Regalade, she is part of the first generation of chefs to come of age after that movement’s heyday. “My family was always open to the world,” says Duchêne, whose English mother grew up in Greece and Egypt. “At home we’d eat French things like roast chicken, but my Mom also made Egyptian dishes like molokhia.”

Working in kitchens since age 14, she studied both pastry and hotel-and-restaurant management at Paris’s prestigious École Ferrandi. From there, she embarked on a series of high-profile apprenticeships: Taillevent in Paris, Frenchie Covent Garden in London, and Studio in Copenhagen. Duchêne later helmed pop-ups in Paris and sous-cheffed for Giovanni Passerini at his eponymous restaurant near the Bastille—and that heady resume doesn’t even include her electric run at Datsha Underground (where she resigned last May after the owners wanted to offer a less ambitious menu).

Our 10 Favorite Books About Paris

Okay, so a novel set in Paris is not a baguette and a bottle of wine by the Seine with an adorably floppy-haired Frenchman. But reading one (or all) of these 10 books at the beach this summer is the next best thing to a Parisian getaway.

Proof that not speaking the language of the language of the country you reside in is rich comedic fodder, Sedaris mines his early days living in Paris for tales of miscommunications, cultural differences, and relationship woes for everything they're worth.

A mysterious Middle Eastern diplomat calls an expat French doctor home to Paris to consult on a mysterious patient, just as she receives a surprising inheritance&mdashan apartment with a mystery inside. A bundle of love letters leads her on a path to a family secret, while her own love story blossoms despite the ominous backdrop. Absorbing, smart, and beautifully written, it's a Paris love story with a graduate degree.

Part memoir, part recipe book, Paris' premier expat pastry chef eats his way through his new life in Paris until he discovers he's finally gone native. If you've ever taken out the trash in your sweats, you'll think differently about it after you read this (trust us). Oh, and have some good chocolate close by while you peruse the luscious recipes&mdashyou're going to need it.

An ambitious young American art student lands in Paris to assist a famous photographer, and falls headfirst into a glamorous international crowd of wealthy, famous, artistic strangers. Sound like familiar territory? The compelling way this bright young heroine finds herself and discovers her own truth makes this coming-of-age story feel fresh.

The book that launched a thousand boeuf bourguignons is Julia Child's memoir of her life before she became a culinary icon. The immense pleasure she takes in cooking, eating, traveling, and loving is positively infectious, and the tales of her early culinary adventures kick off one of the most inspiring stories of American persistence and ingenuity in history.

An absolute sensation when it was first published in France, the rich, bright characterization of the novel's two heroines&mdasha brilliant, secretive middle-aged concierge in a luxury apartment building and a precocious, suicidal 12-year-old building resident&mdashis irresistible. A dramatic event finally brings them together, and you'll stay riveted as their lives are both changed by a new arrival in their home.

This absolutely riveting collection begins as the Nazis march into Paris in the summer of 1940. Originally intended as a series of five novels depicting life in wartime France, Némirovsky was arrested as a Jew in 1942 and died in Auschwitz after completing just the first two. They, and the plot outline of the third novel, stand as an artifact of what could have been and a testament to a talented mind.

Like Downton Abbey but French, this confection of a novel is light as a macaron and just as sweet and nostalgic. Two sisters set out on a mission in the French Riviera: find a wealthy husband to secure the family's ancient, luxurious summer estate before their parents can sell it off. The comedy of manners setup will be familiar to fans of Austen, but with a distinctly French twist.

A memoir of one of the great literary golden ages, Hemingway's chronicle of Paris in the 1920s unites the stories of the 20th centuries greatest writers in the bars, cafés, and restaurants of Paris. Pieced together from letters, notes, and manuscripts after his death, it brings to life the greatest party you never got to attend: This is the Paris visitors to Les Deux Magots, Café de Flore, and Brasserie Lipp are trying to touch.

A counterpoint to A Moveable Feast, this fictionalized tale puts Hemingway's first wife Hadley firmly at the center of the story, imagining a tale of love and passion, genius and jealousy in Jazz Age Paris. As Hadley struggles to maintain her sense of self while supporting her husband's genius, her tale of love, loss, and loyalty transcends time and place.

Written by the The New Yorker staff writer, this collection of essays draws back the curtain on what it's like to be an American in Paris, from differences in diet to learning to work out like a French person. It won't ruin your fantasies of moving to France, but it will make you a little more appreciative of home.

French chef Marie-Aude Rose is joining TODAY to share her favorite sweet and savory crêpe recipes. She shows us how to make classic crêpes with chocolate sauce and buckwheat crêpes with Camembert, apples and bacon.

Crêpes with Chocolate Sauce

This recipe is delicious, light, easy and fast to make. Kids love it and can participate in the process. They can be turned into dinner as well (if adding cheese and ham or an egg with spinach), and it's good for breakfast, too. The batter keeps well in the refrigerator for 2-3 days. It is typically the very first dish every French parent makes with their kids and enjoys sharing with them.

Buckwheat Crêpes with Camembert, Apples and Bacon

This recipe always reminds me of the French region Brittany, which is one of the loveliest places on Earth and where these were created, because buckwheat is commonly grown in that region. Being a mom who wants her kids to eat well and don't always have time to cook so much during the week, I find this to be an easy homemade meal.

If you like those French recipes, you should also try these:

Contemporary French Books to Add to Your Reading List

Books are a wonderful way for Francophiles around the world to stay connected with France. However, perhaps some might be looking for a window into contemporary French society rather than the views of the 19 th -century presented by the likes of Victor Hugo, Alexandre Dumas, and Emile Zola. From contemporary literary greats to critically acclaimed newcomers, here is a selection of recently released books by French authors, all translated into English.

“Adele” by Leïla Slimani

After the sweeping international success of her “The Perfect Nanny,” winner of the 2016 Goncourt prize, Leïla Slimani is back with her third novel. In “Adele,” the Franco-Moroccan writer unravels the chilling tale of a Paris-based journalist whose life is overtaken by obsession.

Patrick Tomasso / Francesca Mantovani

“Serotonin” by Michel Houellebecq

A household name in France, Michel Houellebecq’s latest novel takes a harsh look at 21 st -century society, drug addiction, and globalization. The story takes place between Paris and Normandy, where a disillusioned civil servant attempts to start anew only to find that rural France is disintegrating due to big business and European agricultural policies.

Philippe Matsas

“The Cheffe: A Cook’s Novel” by Marie NDiaye

Known for her strong female protagonists, in her latest novel, Goncourt Prize laureate and Booker Prize nominee Marie NDiaye takes readers into the world of gastronomy through the eyes of a female chef, who battles to make a name for herself in an industry heavily dominated by men.

Cankarjev Dom

“Family Record” by Patrick Modiano

Winner of the 2014 Nobel Prize in Literature, Patrick Modiano presents a fascinating reflection on the ways family history influences identity, as told through a series of vignettes taking place in Nazi-occupied Paris and its aftermath.

“Loyalties” by Delphine de Vigan

Following the success of her international best-seller, “Based On a True Story,” the award-winning novelist’s latest release weaves a thrilling narrative with four stories of secrets, obsessions, and loyalties.

Sincerely Media

“Lie With Me: A Novel” by Philippe Besson

Critically acclaimed novelist Philippe Besson returns to his roots in rural France in this novel about a love affair between two 17-year-old boys in the 80s. Seen by many as semi-autobiographical, the moving story was translated into English by actress Molly Ringwald, who played her share of troubled youths in cult 1980s movies like “Sixteen Candles” and “The Breakfast Club.”

Jamie Rolston / Emma Schneider

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Recipe Collection

Barnyard Hen Deviled Eggs
Here are a few new ways for you to peel away the egg shells and enjoy an Easter treat or an appetizer for a spring party.

Disneyland Resort Paris' Prawns with Mixed Vegetables in Citrus Dressing
Executive chef Christophe Coutanson from Disneyland Resort Paris shares his recipe for this zesty appetizer --- the perfect start to an evening of culinary adventure.

ESPN Analyst Steve Young's Bean Dip
This zesty corn, bean, and avocado dip is a Super Bowl party favorite of ESPN NFL analyst and legendary NFL quarterback, Steve Young.

ESPN Zone’s Spinach and Artichoke Dip
ESPN Zone’s Spinach and Artichoke Dip is a great appetizer for a summer cookout or for watching a big game.

Hushpuppies From New Orleans Square
They’re so delicious, you’ll savor these crispy little bites in exquisite silence.

Inside Out Fruit Skewers
Express yourself with these “emotional” fruit skewers!

Jiko's Crispy Savanna Rolls
The perfect prelude to night of culinary high points.

Jiko's Millet Flatbread with Kalamata Olives
Go on a culinary adventure of your own with this delicious treat that's both unexpected and comforting.

Mushroom Arancini
With an open kitchen and airy dining room, Cítricos from Disney's Grand Floridian Resort & Spa, offers a taste of the Mediterranean, like these crispy, deep-fried balls of rice. Get this recipe straight from the pages of Delicious Disney.

Pozole from Disney California Adventure Park
This delicious dish can be found at the Paradise Garden Grill for the Viva Navidad celebration at Disney California Adventure Park.

Trader Sam's Panko-Crusted Chinese Long Beans with Sriracha Mayonnaise
D23 has a hot appetizer from Trader Sam's Enchanted Tiki Bar, at the Disneyland Hotel, to pair with the restaurant's cool drinks.

Boma’s Papaya, Avocado, and Grapefruit Salad
From Boma – Flavors of Africa, the exotic restaurant nestled within the vibrant landscape of Disney’s Animal Kingdom Lodge, awaken your taste buds with this fresh fruit dish that bursts with a zest of mint to energize your spring and your appetite.

Brave Inspired Scotch Egg
This decadent Scotch Egg recipe was created by chef John Ricks from the Luxo Café at Pixar Animation Studios.

California Grill's Sonoma Goat Cheese Ravioli
Nothing says "mmmm. comfort food!" like a pasta dish, and the Sonoma Goat Cheese Ravioli is likely to become one of your dining room staples!

Chicken Gumbo from New Orleans Square
Enjoy this rich, flavorful stew with chicken, andouille sausage, and tasso ham served with Louisiana rice.

Cullen Skink Soup
This delicious soup recipe was created by chef John Ricks from the Luxo Café at Pixar Animation Studios.

Deconstructed BLT
Enjoy this recipe from the Epcot International Festival of the Arts.

Epcot's Potato Leek Soup with Irish Cheddar Cheese Crisps
This Irish classic from Epcot’s Food & Wine Festival is a creamy and rich appetizer for any occasion.

Epcot’s Watermelon Salad
This leafy green salad comes from Walt Disney World Resort’s Epcot International Flower & Garden Festival.

Flame Tree BBQ Sauce
Make your barbecue meals wildly delicious with the BBQ sauce from Flame Tree Barbecue at Disney’s Animal Kingdom Park.

Ginger Glazed Carrots
The combination of ginger ale and fresh ginger will give these tender carrots a hefty dose of flavor. A big thanks to our friends at ABC’s The Chew for this tasty recipe.

The Hulk's Marvel-ous Mashed Potatoes
Though they’re as green and mean as The Hulk himself, you won’t need any help at all to mash up these easy mashed potatoes into a creamy, steamy bowl full of dinnertime deliciousness.

Jiko’s Macaroni & Cheese
You’ll never get enough of this four-cheese blend Macaroni & Cheese!

King Stefan's Banquet Hall's Beef and Barley Soup and Fried Brie Cheese
Savor these scrumptious medieval-themed specialties --- the perfect feasts for princes and princesses alike.

Mashed Potato Casserole
From our friends at The Chew, enjoy this mashed potato casserole that’s to die for!

Mrs. Potts’ Strawberry Lemonade Tea
This tea is almost as sweet as Mrs. Potts herself! Enjoy this delicious drink, inspired by our favorite teapot from Beauty and the Beast.

Peking Duck Soup Noodles with Kona Kampachi Chashu
Yuhi Fujinaga, Executive Chef of Disney Springs’ Morimoto Asia, shares his custom recipe.

Practical Café’s Cheesy Enchilada Soup Recipe
This delicious soup recipe comes from Fiddler, Fifer & Practical Café at Disney California Adventure.

Raglan Road’s Duncannon Seafood Chowder
Bring the luck of the Irish into your home this St. Patrick’s Day by preparing a Raglan Road’s Duncannon Seafood Chowder.

Serpent's Stew
Check out this sssscrumptious stew from The Big Book of Disney Eats.

Split Pea Soup
Our friends at FABLife provided us the recipe for Split Pea Soup (with hot dog bun croutons!). Yum and YUM!

Walt's Own Chili
We uncovered this savory recipe in Walt's personal files in the Walt Disney Archives (he last revised the recipe on March 25, 1958). Note his recommendations on how to add zest to one of his favorite meals!

Be Our Guest Restaurant's Salmon with Leek Fondue
This Salmon with Leek Fondue recipe comes from the enchanting Be Our Guest Restaurant in Magic Kingdom at Walt Disney World.

Blue Bayou Monte Cristo Sandwich
Here is the Disneyland recipe of today so that you too can try the "tasty southern specialty that turns an everyday sandwich into an occasion."

Bob’s Incredible Waffles Recipe
When Bob Parr is charged with keeping an eye on the kids, he relies on his incredible waffle recipe that he knows is a sure hit. Make these for your little ones to get their morning off to a great start.

Brioche Encrusted Ham
Make your meals extra special with this mouth-watering recipe from ABC’s The Chew. Similar to beef wellington, this dough-encrusted ham is a great holiday alternative to turkey!

California Grill's Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel
The signature dish at the California Grill, the Nori Wrapped Ahi Tuna with Stir Fry Vegetable Strudel, Baby Bok Choy, Lotus Root and Miso Sauce, is known for a bountiful bouquet of beautiful flavors.

Chicken Crêpes Lilly
In remembrance of the Empress Lilly, we are featuring the most popular luncheon item on the menu, the Chicken Crêpes Lilly.

Classic Potato Latkes
Try these classic latkes sure to bring back memories.

Club 33’s Whole Roasted Filet of Chateaubriand, Black and White Truffle
Marcel St. Pierre, Head Chef at Club 33, lends D23 a recipe so you can bring the exquisite flavors of Disneyland’s Club 33 to your own home.

Chicken Pot Pie with Cheddar-Chive Biscuits from The Chew
This cheddar and chive combo is just so tangy and delicious, and when you drop them on top of that potpie and bake them, the bottom turns into a pillowy dumpling, while the top gets golden and crunchy.

Disneyland’s Big Thunder Ribs
These sweet-tasting ribs are a favorite dish for a picnic at the Big Thunder Ranch Barbecue in Disneyland.

Disneyland Resort Paris’ Prawns with Mixed Vegetables in Citrus Dressing
The executive chef at Disneyland Resort Paris shares his recipe for this zesty appetizer the perfect start to an evening of culinary adventure.

Epcot Coral Reef's Grilled Mahi-Mahi with Rock Shrimp and Coconut-Lime Sauce
The popular seafood classic, from Chef Artur Bukalo of Epcot's Coral Reef Restaurant, is infused with regional accents. Prepare to be wowed!

The Good Dinosaur Egg Scramble Skillet
The perfect breakfast, this oversized skillet scramble will feed the whole crowd.

Greek Lamb Wellington
Our friends at ABC’s The Chew offer up this Greek twist on a dinner party classic.

Hong Kong Disneyland Resort's Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce
This amazing repast from Chef Leung Shu Wah, chef de cuisine at the Crystal Lotus at Hong Kong Disneyland Resort, will turn any dinner party into a cause for celebration.

Lawry's Prime Rib (Tam O'Shanter Recipe)
A timeless classic that deserves its position as the most regal of all meat dishes.

Lobster Nachos from Lamplight Lounge
Enjoy this recipe for the legendary Lobster Nachos at Lamplight Lounge in Disney California Adventure park.

Molasses Glazed Ham with Cornmeal Crepes and Honey Butter
This delicious ham, courtesy of our friends at The Chew, is the perfect dish for any celebration!

Oysters Rockefeller
Served on the half shell, these luscious oysters are topped with butter, Parmesan and bread crumbs and baked until golden.

Pan-seared Salmon Recipe from Disneyland’s Blue Bayou
Crickets chirp, frogs croak, and it’s always twilight at the Blue Bayou Restaurant, a Disneyland Park favorite. Cajun- and Creole-inspired cuisine is on the menu, and luxurious beurre blanc sauce adds New Orleans flair to this dish. The sauce works well with all types of fish.

Raglan Road’s Duncannon Seafood Chowder
Bring the luck of the Irish into your home this St. Patrick’s Day by preparing a Raglan Road’s Duncannon Seafood Chowder.

Ralph Brennan’s Jazz Kitchen Shrimp and Grits
The Jazz Kitchen boasts a festive, “Big Easy”-themed atmosphere and now you bring the taste of New Orleans home with these barbecue sauce, andouille-parmesan grits.

Redd Rockett’s Pizza Port Count Down Chicken Fusilli
This delectable entree comes from Redd Rockett's Pizza Port in Tomorrowland at Disneyland Park.

Sautéed Sea of Cortez Rock Scallop with Sauce of Lemon, Lobster, and Vanilla
Executive Chef Andrew Sutton dishes up savory scallops at Napa Rose Restaurant.Turkey Pot Pie with Cheesy Biscuit Topping from Cinderella's Royal Table.

Steakhouse 55's Eggs Benedict
Steakhouse 55, known for their exquisite fine-dining dinner menu, lets D23 in on a best-kept secret: the breakfast Eggs Benedict.

Trusty Turkey Burgers
There's no mystery to solve here! Party guests of all ages will smell these delicious turkey burgers from miles away.

Turkey Pot Pie with Cheesy Biscuit Topping from Cinderella’s Royal Table
Enjoy a taste of Cinderella’s Royal Table at home with this recipe for Turkey Pot Pie—gluten-free and a perfect comfort dish to warm up these last weeks of winter.

Veggie Tater Casserole
No trip to Radiator Springs at Disney California Adventure is complete without a stop at Flo’s V-8 Café and a taste of their delicious spin on the classic shepherd’s pie.

Alice Davis' Grapefruit Blueberry Delight
In the fall issue of Disney twenty-three, Alice Davis tells that for years, she and her husband, Marc, enjoyed this refreshing concoction regularly.

'AMA'AMA Pineapple-Coconut Cobbler
Savor some of the sweet flavors of the South Seas with this mouthwatering recipe for Pineapple-Coconut Cobbler from Aulani's `AMA`AMA restaurant.

Apple Crisp from Disney’s Grand Californian Hotel & Spa
This delicious dish is from the Napa Rose restaurant.

Apple Pie from Whispering Canyon Cafe
You’ll be singing the joys of this apple pie from Whispering Canyon Café at Disney’s Wilderness Lodge.

Bantha Milk Hot Cocoa
This sweet drink, made with white chocolate chips and tinted with food coloring, is inspired by the mysterious blue beverage Aunt Beru made for Luke Skywalker.

Beauty and the Beast Pretzel Rods
Inspired by the colors of Belle’s beautiful yellow ball gown and Beast’s brown fur, enjoy this salty-meets-sweet snack.

Blue Bayou’s Fantasia Cheesecake
A signature dessert at the Blue Bayou restaurant — and now in your own home!

Braised Pineapple Panna Cotta with Strawberry Compote
The perfect sweet dessert to send guests home with smiles on their faces.

Buttermilk Chocolate Cake
Savor this indulgent, warm Buttermilk Chocolate Cake with whisky-salted caramel sauce and spiced pecans.

California Grill's Chocolate Lava Cake
For those of you with a sweet tooth --- or a mouth full of them! --- Jens recommended to D23 this sinfully sweet recipe, the mouth-wateringly perfect "topping of the cake" to any of your own home-cooked culinary masterpieces. Then again, who really needs a meal when you can proceed directly to this mmm. molten deliciousness?

Candy Apple Olaf
Do you want to eat a snowman? Though they’re made with melted caramel, the only place these delicious candy apples will melt is in your mouth—even in summer!

Chocolate Mud Pie-O-Rama from Flo’s V8 Café at Disney California Adventure Park
Craving some delicious diner comfort food? Whether you’re making this pie to celebrate a holiday or just as a special treat for yourself, the Chocolate Mud Pie-O-Rama is sure to fill your tank with home-style deliciousness.

Christmas Candy Cane Heart Pops
Instead of thanking Santa with milk and cookies, why not make him some peppermint candy cane pops? Be sure to make a few extra batches for the reindeer—all are sure to love this easy, no-bake treat!

Christmas Morning Gingerbread
Disneyland Executive Pastry Chef Jean-Marc Viallet shares the Resort's recipe for building your very own gingerbread home.

Club 33’s Pumpkin Beignets
These tasty beignets filled with fall flavor from Disneyland’s Club 33 are the perfect autumn treat to share with friends and family.

Cranberry Ginger Upside Down Cake
From our friends at ABC’s The Chew, wow your family with this cran-tastic dessert that’s as easy as it is delicious!

Donald’s Wintertime Popcorn
No need to fight over this tasty treat, there’s plenty for all.

Double Chocolate Yule Log
Disney Cruise Line sails over this decadent recipe that’s sure to warm you up for the holidays.

Epcot Akershus' Rice Cream with Strawberry
Pastry chef Lothar Neumaier shares a seasonal dessert recipe from Restaurant Akershus in the Norway pavilion at Epcot.

Epcot’s Braised Pineapple Panna Cotta with Strawberry Compote
The perfect sweet dessert to send guests home with smiles on their faces.

Epcot Le Cellier Steakhouse's Maple Crème Brûlée
Pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Le Cellier Steakhouse in the Canada pavilion at Epcot.

Florentine Cookies From Biergarten in Epcot At Walt Disney World
Pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Biergarten Restaurant in the Germany pavilion at Epcot.

Flo’s V-8 Café Strawberry-Rhubarb Pie
No trip to Radiator Springs at Disney California Adventure is complete without a slice of Strawberry-Rhubarb pie from Flo’s V-8 Café.

Ghirardelli Chocolate Chip Cookies
Celebrate National Chocolate Chip Cookie Day any day with this sweet recipe from our friends at Ghirardelli.

Gingerbread Beignets From Club 33 at Disneyland
Beignets are a popular part of the dessert menu at Club 33 in Disneyland park, but if gingerbread is more your style for the holidays, we’ve got the recipe for the beignets that Café Orleans cooks up just for this month.

Hamm-It-Up Cookies
No doubt these caricature cookies will prove as popular as the pig that inspired them.

Hyperion The Essence of Chocolate’s Baked Hot Chocolate
This delectable recipe from the Hyperion book The Essence of Chocolate puts a flavorful spin on a seasonal treat.

Jack's Chocolate-Topped Rice Cakes
What’s this? Get a taste of Halloween Town with this rice cake recipe from The Big Book of Disney Eats.

Jack Skellington Sugar Cookies
This recipe is featured in the latest Disney cookbook, Delicious Disney Holidays. No time to prepare these at home? Stop by Award Wieners at Disney California Adventure Park to try one.

Jessica Rabbit’s Red Velvet Hot Chocolate
You’ll love this red velvet hot chocolate as much as Roger Rabbit loves Jessica.

Maleficent Triple Chocolate Sandwich Cookies
Check out this devilishly delicious dessert from The Big Book of Disney Eats.

Mary Berry's Brandy Snaps
Enjoy this recipe for Mary Berry’s Brandy Snaps, courtesy of The Great Holiday Baking Show.

Minnie’s Milk-and-Cookie Mini-Cups
Help Santa get through a long winter's night with Minnie's milk-and-cookie mini-cups.

Not-For-Dogs Chocolate Squares
Marvel’s Avengers Vs. X-Men and The Chew’s cookie meet up in the kitchen, and Daphne Oz has a healthy cookie recipe even Captain America would approve.

Once Upon a Wintertime Chocolate Dipped Cookies
Cozy up with these frosty treats and a cup of hot cocoa.

Paddy Mint Mocha
This specialty coffee is served during the winter holidays on the Disney Cruise Line, a festive ending for a dinner party – or any time of day.

Padma Lakshmi's Cinnamon Tea Cookies
Award-winning cookbook author, host, and executive producer of Hulu’s Taste the Nation, Padma Lakshmi, shared a recipe with D23 for a tasty wintertime treat perfect to enjoy on a cool winter’s day with a hot cup of tea.

Plant-Based Cookie Fries Recipe from Beaches & Cream Soda Shop
The plant-based cookie fries are a unique and yummy treat to serve at the end of any meal.

Pluto’s Christmas Tree Brownies
These charming Christmas tree brownies will put you in the holiday spirit.

Pop’t Art Recipe from Epcot International Festival of the Arts
Bake your own masterpiece with this Pop’t Art recipe straight from the Epcot International Festival of the Arts.

Pumpkin Pecan Pie
A hybrid of your favorite holiday pies from The Chew, this pumpkin meets pecan pie combines the best of both worlds.

Red-Nosed Zebra From Trader Sam’s Enchanted Tiki Bar at Disneyland Hotel
Trader Sam, head salesman of the Amazon Jungle, has an expertise in concocting head-shrinking potions soon and a head for mixology around the holidays.

Reindeer Cookies
A sweet treat to share with those near and deer to your heart.

Rock Candy from Osh Popham’s General Store
This magical rock candy will have you singing your favorite holiday tunes.

S‘mores Bake From Big Thunder Ranch Barbecue at Disneyland
Winter holidays are the time for sweet indulgences, so what better time to share this goodie—perfect for splitting around a fire pit or the kitchen table.

Southern Spice Layer Cake
This southern staple from our friends at The Chew is sure to make your mouth water!

Stained Glass Cookies
This tasty treat is almost too pretty to eat! Enjoy these colorful cookies inspired by the stained glass windows from Beauty and the Beast.

Steakhouse 55’s Warm Apple Butter Cake
Disneyland Hotel’s Steakhouse 55 offers a dessert that will put excellent use to apples that you’ve just picked… or bought at your local grocer or farmer’s market.

Strawberry Twists from Maurice's Treats at Disneyland
Have you stopped by Maurice’s Treats in Disneyland’s Fantasy Faire for one of the delicious twists? Here’s how to make one of these flaky, crisp twists at home!

The Country Bears’ Lemon Blueberry Holiday Pie
Treat your friends and family to some southern hospitality with this Country Bears-inspired lemon blueberry pie.

Triple Chocolate Cupcakes
Bring this fan-favorite home with a recipe straight from Be Our Guest restaurant at Magic Kingdom Park!

Two Festive Mocktails from Eater’s Guide to the World
Our friends at Hulu’s Eater’s Guide to the World have shared two delicious mocktail recipes from McMenamins, a brewery featured on the series.

Ultimate Double Chocolate Cookies
Enjoy these mouth-watering ultimate double chocolate cookies straight from Ghirardelli.

Walt's Own "Chris's Cold Pie"
Walt loved pie of all varietals, his favorite being a special lemon chiffon pie with a graham cracker crust. Why not try it tonight?

Paris Club Introduces French Chef Series - Recipes

Explore our timeline to learn about Julia's life, career, and accomplishments. Use the arrows to move backward and forward, or navigate by year below.

100 Years of Julia Child /> />

August 15 - Julia Carolyn McWilliams is born the eldest of three children in Pasadena, California. Julia's father, John McWilliams, was a 1901 Princeton graduate who achieved a successful career in agricultural land management and real estate. Her mother, Julia Carolyn (Caro) Weston, Smith College class of 1900, was from Dalton, MA, the daughter of the founder of the Weston Paper Company, and a lieutenant governor of Massachusetts. Julia (6'3" at her full height) is the eldest of three children about whom Caro would someday boast, "I have produced 18 feet of children."

1912 /> />

Mother Caro with Julia at her christening.

1912 /> />

Julia and brother John with Grandmother McWilliams.

1914 /> />

On a fountain with John and cousins Alice and Dana &ndash 1915-1916.

1915 /> />

Gone fishing with Johnnie &ndash circa 1920.

1920 /> />

Julia goes to Tijuana with her family, meets Caesar Cardini, and eats Caesar Salad. Julia writes about the experience in her book, From Julia's Kitchen, "One of my early remembrances of restaurant life was going to Tijuana in 1925 or 1926 with my parents, who were wildly excited that they should finally lunch at Caesar's restaurant. Tijuana, just south of the Mexican border from San Diego, was flourishing then, in the Prohibition era. Word spread about Tijuana and the good life, and about Caesar Cardini's restaurant, and about Caesar's salad.

1925 /> />

The McWilliams children &ndash circa 1927-1928.

1927 /> />

A high school aged Julia &ndash circa 1930.

1930 /> />

Sister Dorothy and Julia at the beach in St. Malo, CA &ndash circa 1930.

1930 /> />

Growing McWiliams siblings, which Caro would call her "18 feet of children" &ndash circa 1930.

1930 /> />

High School graduation &ndash circa 1930.

1930 /> />

Off to college &ndash circa 1930.

1930 /> />

. and onto the slopes – circa 1932.

1932 /> />

A history major, Julia graduates from Smith College. "I was enrolled in Smith College at birth and eventually graduated from there in 1934 with a degree in history," Julia wrote in her memoir, My Life in France. "At Smith I did some theater, a bit of creative writing, and played basketball. But I was a pure romantic, and only operating with half my burners on I spent most of my time there just growing up."

1934 /> />

Julia moves to Manhattan to pursue aspirations of becoming a writer. She finds a job working as a copywriter in the advertising department of an upscale home furnishings firm, W. & J. Sloane. "My plan after college was to become a famous woman novelist," she wrote in My Life in France.

1935 /> />

Julia returns to California to help her ailing mother, who dies of high blood pressure at the age of sixty. Julia spends several years close to home writing for local publications and working in advertising.

1937 /> />

Eager to help in her country's efforts during World War II, Julia is hired as a typist for the U.S. Information Agency in Washington D.C. She is transferred to the Office of Strategic Services (OSS), the forerunner of the CIA, where she works directly with its leader, General William J. (Wild Bill) Donovan. She is first a research assistant in the Secret Intelligence division and later a researcher helping to develop shark repellent, a critical tool because sharks would sometimes set off the explosives intended for German U-boats. "I was too tall for the WACs and WAVES, but eventually joined the OSS, and set out into the world looking for adventure," she writes in My Life in France.

1942 /> />

Julia is posted to Ceylon (present day Sri Lanka) and later Kunming, China. Her responsibilities include handling highly classified information. According to the CIA, Julia ultimately served as Chief of the OSS Registry. Having top security clearances, Julia knew every incoming and outgoing message that passed through her office, as her Registry was serving all the intelligence branches. While in Ceylon she meets the older, worldly gourmet Paul Child, who had come down from Delhi, India to head the OSS's Visual Presentation group.

1944 /> />

Julia in a rubber grove, photographed by Paul Child &ndash Ceylon 1944.

1944 /> />

Paul and Julia return to the U.S. and take a few months getting to know each other as civilians. Over the summer, they visit her father and stepmother in Pasadena, then drive across the country to visit Paul's twin, Charlie, and his wife, Fredericka, in Maine. After a few days there, they announce their intention to marry. "It's about time!" the family replies. While home, Julia enrolls in a Los Angeles cooking school to prepare for married life, though she'd later admit her early forays in the kitchen were disastrous. Paul is quoted as saying, "I was willing to put up with that awful cooking to get Julia."

1945 /> />

September 1 - Julia McWilliams and Paul Child are married in Lumberville, Pennsylvania. The day before their wedding, Paul and Julia are in a car accident, and they're married – happily – with stitches and bandages.

1946 /> />

Julia and Paul Child on their wedding day, September 1, 1946

1946 /> />

Paul takes a position with the U.S. Foreign Service and they spend a year or so living in Washington D.C. before he is posted to Paris as part of the U.S. Information Service, attached to the American Embassy. Their move begins a six-year adventure living in Paris, Marseilles, Germany, and Norway. Julia's first meal in France was at La Couronne restaurant in Rouen. She and Paul enjoyed Chablis, oysters, and Sole Meunière – a meal that she described as "the most exciting meal of my life."

1948 /> />

Julia enrolls in the famed Parisian cooking school, Le Cordon Bleu. After a false start in a "housewife" level class, and deemed unqualified for a six-week haute cuisine course for experts, she is placed in a yearlong program for professional restaurateurs with eleven former GIs. Her instructor and mentor is chef Max Bugnard, who had worked with Auguste Escoffier in London. Under his tutelage, Julia thrives.

1949 /> />

Julia officially graduates from Le Cordon Bleu, having failed her first exam in 1950 pursuing her dream of making a career out of cooking (a dream she described as "a bit sketchy on the details") meant re-taking the exam, which she did in April 1951. When Julia eventually received her diploma from the school, it was backdated to March 15, 1951.

1951 /> />

Julia is introduced to two French women, Simone (Simca) Beck and Louisette Bertholle, who are working together on a cookbook about French cooking for Americans and seeking an American collaborator. Soon after their meeting, the three women open a cooking school, L'Ecole des Trois Gourmandes (charging $5 per lesson), and begin working together on their book.

1952 /> />

With the help of friend Avis DeVoto – a well-connected former cookbook editor at Houghton Mifflin – Julia and her co-authors submit their 850-page manuscript, the result of seven years of collaboration, and their concept of multiple volumes to Houghton Mifflin, who find it to be too long and difficult to understand. After a major revision and a reduction to 684 pages, Houghton Mifflin again rejects the book. The manuscript eventually lands on the desk of Judith Jones, a young editor at Alfred A. Knopf, who strongly advocates taking a chance on the book. This marks the beginning of a long and fruitful collaboration.

1958 /> />

Deciding to return to their native land, family and friends, Paul retires from public service. Julia and Paul settle into 103 Irving Street in Cambridge, MA, where Julia lived until she moved permanently to Montecito, CA in 2001. One of their first improvements is to redo the kitchen, which Paul designs.

1961 /> />

October - After nine years researching, writing, recipe testing, and editing, Mastering the Art of French Cooking, Volume One is published.

1961 /> />

Mastering the Art of French Cooking is named a Book-of-the-Month Club Selection 12,000 copies are distributed. Enthusiasm for the book has continued through the years – more than 3,000,000 copies have been printed to date. In September 2009, following the release of Sony Pictures' Julie & Julia, over 300,000 copies are sold in one month alone. The e-book edition of Mastering the Art of French Cooking is released in October, 2011.

1962 /> />

February 11 - Julia's interview promoting Mastering on the TV show "I've Been Reading" – produced by Boston's public television station WGBH – launches her TV career. Having arrived with eggs, a whisk, and a copper bowl, Julia beats some egg whites "to enliven the talk." Twenty-seven viewers write to the station, wanting to see more. The station produced three pilots, and then launched into production of The French Chef, which aired locally in 1962. The show debuted nationally in February, 1963 and aired through July 1966 (when it went into re-runs through September 1970).

1963 /> />

Having teamed up with director/co-producer Russ Morash at WGBH, Julia wins the George Foster Peabody Award for distinguished achievement in television for The French Chef. Over the course of her career, Julia filmed more than 350 episodes of TV. About The French Chef TV series, excerpted from The French Chef Cookbook by Julia Child.

1964 /> />

Christmas 1965 marks Julia and Paul's first visit to their home in Provence, built on property belonging to Simca and her husband, Jean Fischbacher. They call it "La Pitchoune," a Provencal word meaning the "little one." Soon it affectionately becomes referred to as "La Peetch." Julia would keep the house until 1992.

1965 /> />

Julia wins a Primetime Emmy® Award for "Achievement in Educational Television" for The French Chef, becoming the first educational television personality ever to receive an Emmy in open competition.

1966 /> />

Julia is on the cover of Time magazine, which dubs her "Our Lady of the Ladle." The feature story describes Julia as the 54-year old, 6-ft.-2-inch tall star of The French Chef, whose "viewers on 104 educational TV stations across the U.S. watch her every move, forgive her every gaffe, and in a word, adore her. Manhattan matrons refuse to dine out the night she is on. When Washington D.C.'s WETA interrupted her program to carry Lyndon Johnson live, the station's switchboard was jammed for an hour."

1966 /> />

Julia is awarded L'Ordre du Mérite Agricole. Established in 1883, the French National Order of Agricultural Merit is presented to individuals for services to agriculture by France's Ministère de l'Agriculture.

1967 /> />

Julia's second book, The French Chef Cookbook, a compilation of the recipes from 119 programs of the first TV series, is published. The recipes appear in the order in which the shows were produced, beginning with the fourteenth show. "This is because the first thirteen shows no longer exist," Julia explains in the book's introduction. "When we started, The French Chef was purely a local New England program, and before WGBH-TV realized duplicates were needed to serve other educational stations throughout the country the first thirteen tapes had worn out. "

1968 /> />

With Julia complaining that "I need at least five more years to get this book right," editor Judith Jones holds firm to the March deadline for the manuscript of Mastering the Art of French Cooking, Volume Two. Co-authored with Simone Beck, it is published in October.

1970 /> />

A new The French Chef series debuts in color. The first season is described as "a tour of the French Classics, a refresher course for experienced cooks and a jet-assist take off for beginners." The theme for the second season is "The French Chef Faces Life" – Julia shows viewers how to cope with situations that reflect the "demands of society," such as family and getting kids involved in cooking, unexpected company, or a three-course sit-down dinner. In total, The French Chef series would span approximately 200 episodes.

1970 /> />

Having noticed slight chest pains for several years, Paul is diagnosed as having blocked blood vessels. He undergoes a bypass, then a relatively new procedure that, perhaps from oxygen deprivation, leaves him with "mental scrambles." Regardless, he is by Julia's side constantly. In 1989, he suffers a series of strokes and Julia cuts back her work and travel schedule.

1974 /> />

From Julia Child's Kitchen is published. The book is dedicated to the premise that "French cooking is simply good cooking" and contains all the recipes that were demonstrated on the second color series of The French Chef, while expanding, for the first time, into some popular American favorites.

1975 /> />

Julia adds to her collection of beautiful French medals with the prestigious L'Ordre National du Mérite. Established in 1963, the National Order of Merit is awarded by the President of the French Republic for distinguished civil and military achievements.

1976 /> />

Julia receives an Honorary Doctor of Humane Letters degree at Boston University's May Commencement. It is one of more than ten honorary doctorates Julia will receive, including from Bates College, Brown University, Rutgers University, Smith College, and Harvard University – where her citation reads, "A Harvard friend and neighbor who has filled the air with common sense and uncommon scents. Long may her soufflés rise."

1976 /> />

Julia Child & Company airs on PBS for 13 episodes – a different show from the beginning. Julia and her team felt it was time to move away from purely French tradition so they created a beautiful new set and a series built around planning, shopping, cooking and presenting menus for everyday occasions. The companion book, Julia Child & Company, is published in 1978.

1978 /> />

Julia's second cooking-for-company TV series, Julia Child & More Company, airs 13 episodes on PBS. Its companion book, Julia Child & More Company, is also published.

1979 /> />

Julia begins regular appearances on ABC's Good Morning America, which continue through the '80s. The three-minute segments would set the stage for a new era of cooking on television. In 1985, Julia traveled to Italy for GMA, filming a five-part series celebrating Italian food and culture, "Julia Child in Italy." The series was so successful - ABC got letters from over 100,000 people - that it was aired again in 1987.

1980 /> />

Julia, Robert Mondavi, and Richard Graff establish The American Institute of Wine & Food in San Francisco with the ambitious mission "to advance the understanding, appreciation and quality of wine and food."

1981 /> />

Julia begins a monthly cooking column for Parade Magazine, which, says editor Judith Jones, was "perfect because it wasn't elitist. Julia wanted to bring her message to the average home cook and make that person a better cook. She was able to reach people all over America." She would continue the column through 1986.

1982 /> />

Twenty years after the debut of The French Chef, Julia films Dinner At Julia's. Each program includes a "gathering" sequence, filmed at various locations in California, in which Julia goes to the source for an ingredient. Each episode culminates around a dinner party hosted in Santa Barbara. Guest chefs attend, including James Beard. The show runs for 13 episodes on PBS.

1983 /> />

Julia completes 6 one-hour instructional videos entitled The Way to Cook with publisher Knopf, which share the same title as her 1989 cookbook but are not related. The Way to Cook DVD is released December, 2009.

1985 /> />

Julia's tome, The Way to Cook, which represents the accumulation of her French training and thirty years of cooking in America, is published. Editor Judith Jones explains, "Julia was always very open to new ideas, products, equipment, and attitudes and embraced the ones that she believed in. The Way to Cook is made up of so many of those influences. I did push her to make this book more personal than Mastering. It's all Julia."

1989 /> />

Believing that the field of gastronomy is worthy of serious study, Julia and Jacques Pépin, chef and cookbook author, work with Boston University to launch a Master of Liberal Arts (MLA) degree in Gastronomy – a unique, multidisciplinary program that encompasses the arts, the humanities, and the natural and social sciences.

1991 /> />

Julia Child's Menu Cookbook, combining the complete texts of Julia Child & Company and Julia Child & More Company in hardcover, is published.

1991 /> />

On the occasion of her 80th birthday, Julia attends countless parties in her honor, including large tributes in Boston, Los Angeles, New York, and at home in Cambridge.

1992 /> />

Cooking with Master Chefs, which features Julia visiting celebrated chefs in their own kitchens throughout the country, airs on PBS. One of the 16 episodes, featuring Lidia Bastianich, is nominated for a 1994 Emmy Award. Other chefs include Emeril Lagasse, Jacques Pépin, and Alice Waters. Cooking with Master Chefs, companion book to the TV show, is published in 1993.

1993 /> />

Julia and Jacques Pépin cook, teach, and entertain "in concert" in their first one-hour special together, which airs on PBS. They would reunite in 1995 to cook, teach, and entertain on PBS in another special.

1993 /> />

Julia is the first woman inducted into The Culinary Institute of America's Hall of Fame, one of several distinctions she would receive from the school, including an honorary Doctorate of Fine Arts and the school's first Lifetime Achievement Award.

1993 /> />

May 12 - Wherever she was in the world, Julia would talk to Paul daily, setting her alarm so he would receive her call at the same time of day. In The French Chef Cookbook Julia credits "Paul Child, the man who is always there: porter, dishwasher, official photographer, mushroom dicer and onion chopper, editor, fish illustrator, manager, taster, idea man, resident poet, and husband." The multi-talented Paul Child dies at age 92 in Lexington, MA.

1994 /> />

In Julia's Kitchen with Master Chefs airs on PBS. During the 39 episodes, Julia takes an in-depth look at contemporary American cooking alongside 26 chefs whom she invites into her Cambridge kitchen. In Julia's Kitchen with Master Chefs, companion book to the TV show, is published in 1995.

1994 /> />

Julia creates the Julia Child Foundation for Gastronomy and the Culinary Arts. The Foundation seeks to further Julia's passion for gastronomy and the culinary arts, her far-reaching impact as a teacher and mentor, and her lifelong love of learning.

1995 /> />

Julia is ranked #46 in TV Guide's 50 Greatest TV Stars of All Time, edging out Howard Cosell, Bart Simpson, Ricky Nelson, and Ed Sullivan.

1996 /> />

Baking with Julia, featuring outstanding pastry chefs and bakers, teachers, and cookbook authors working with Julia, airs on PBS for 39 episodes. Baking with Julia, companion book to the TV show and written by Dorie Greenspan, is published in 1996.

1996 /> />

Julia wins a Daytime Emmy® for "Outstanding Service Show Host" for In Julia's Kitchen with Master Chefs, with producer Geoff Drummond.

1996 /> />

Julia and Jacques Cooking at Home launches a 22-episode series on PBS. Julia and Jacques Cooking at Home, companion book to the TV show, is published in 1999. The show and the book are enormously popular due to Julia and Jacques' chemistry as they present their cumulative cooking knowledge and a wide scope of techniques – about which they don't always agree.

1999 /> />

Conceived of as an essential compendium of Julia's wisdom and learning over the last forty years, Julia's Kitchen Wisdom is published. "It began as my loose-leaf kitchen reference guide, gradually compiled from my own trials, remedies, and errors – corrected as I've cooked my way through the years," she describes. Arranged according to type of ingredient with an emphasis on technique, the little volume is highly acclaimed. A two-hour special, Julia's Kitchen Wisdom, airs on PBS.

2000 /> />

Julia is awarded L'Ordre National de la Légion d'Honneur (National Order of the Legion of Honor), the highest decoration in France, for her services to French culinary arts.

2000 /> />

Julia is elected a Fellow of the American Academy of Arts and Sciences – an honorary society that recognizes achievement in the natural sciences, social sciences, arts, and humanities.

2000 /> />

Julia is awarded a Daytime Emmy® for "Outstanding Service Show Host" for Julia and Jacques Cooking at Home.

2001 /> />

Julia's Cambridge kitchen, which she donated to the Smithsonian National Museum of American History, is unveiled in the museum and becomes one of its most popular exhibits. Listen to Julia's comments:

2002 />Audio Layer />

Julia is awarded the Presidential Medal of Freedom, the United States' highest civilian honor, by President George W. Bush

2003 /> />

August 13 - Julia dies of kidney failure two days before her 92nd birthday in Montecito, California.

2004 /> />

Julia's memoir, My Life in France, co-written with her grandnephew, Alex Prud'homme, is published. The book spans her childhood through the years she spent living with Paul in France and Europe, learning how to cook and publishing Mastering the Art of French Cooking. Julia ends the book with. "And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite - toujours bon appétit!"

2006 /> />

August 15 - Julia's 100th birthday, August 15, 2012 is celebrated.

2012 /> />

The U.S. Postal Service® honors Julia's legacy along with four other revolutionary chefs with the release of the limited-edition Celebrity Chefs Forever® stamps. The other chefs featured are James Beard, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi. "Seeing cooking as a source of delight, they invited us to feast on regional and international flavors and were early but ardent champions of trends that many foodies now take for granted. As they shared their know-how, they encouraged us to undertake our own culinary adventures" -

Paris Hilton taught me how to make lasagna, and now she’s my kitchen muse

When Paris Hilton this week dropped the first episode of an apparent cooking video series on her YouTube channel, cleverly titled “Cooking with Paris,” I decided to make the lasagna that is the ostensible aim of her inaugural 16-minute tutorial.

My exercise would be an effort to see if I could make some sense out of the chaos (the former reality TV star doesn’t give precise measurements, or really any at all, for most ingredients — though she does get oddly specific about some, like the seven grinds of pink Himalayan sea salt). And it would answer the question that Paris herself didn’t, by not doing the bit at the end of every cooking show and video where the host tastes the dish they’ve made and after some eye-rolling and faux swooning, proclaims it delicious: Was Paris’s “infamous” (her word) pasta dish any good?

Underlining the project, of course, was a certain level of snark. But a funny thing happened while I was watching and re-watching the video to prepare for it. I realized that Paris Hilton is a legitimate powerhouse in the kitchen, and that everyone — even the most experienced cooks among us — can learn something from her.

It occurred to me that the point of her video isn’t actually to teach us to make a lasagna. That is to say, actual edification isn’t the purpose of almost any food show or YouTube tutorial — sorry Julia Child, but literally three people watching you are going to make that duck à l’orange — it’s entertainment. Paris knows this (I’ve long suspected she understands and manipulates our celebrity obsession in a very meta way), and by not even pretending it’s instructional, Paris has called our bluff.

Still, “Cooking with Paris” is not without a culinary takeaway. Rather than looking to her for the kind of detailed instruction you can find in a zillion high-quality recipes out there, maybe it’s best instead to simply absorb Paris’s kitchen energy, which is truly astounding, and the real lesson here.

Paris is a dazzling chef. I know this because she says so, right upfront. “As you all know, well, maybe not all of you know, but the people who do know know that I’m an amazing cook,” she says by way of introduction. Later, she congratulates herself on dumping a pan of meat sauce into the lasagna pan. “Killed it,” she concludes.

I try to channel such radical self-assuredness as I attempt to follow along. I stifle my worry about whether a single egg is enough to bind a vat of ricotta cheese, as Paris seems to think. I shrug off the anxiety of the vagueness of the number of cans of sauce — is it two or three? Four pounds of meat seems like an awful lot, doesn’t it? “Relax,” I tell myself in a very Paris voice. “It’s going to be fabulous. You are an amazing cook.”

In Paris Hilton’s world, a soup ladle is a spoon and a potato masher is a fork. None of the utensils she chooses from the kitchen drawers make any sense for the tasks at hand, but this does not bother Paris. She dismisses the available spoons as “brutal” and goes to work breaking up the ground beef with two spatulas and, later, said potato masher. She even has her own culinary lexicon, wherein boiling noodles is described as “steaming” them and the weird fingerless gloves she wears are called “chef’s gloves.” Yes, Paris, yes.

In this large and seemingly well-equipped kitchen (not hers, it’s clear) she’s like someone three margaritas deep, whipping up dinner in a beach rental house where they don’t know where anything is. But not knowing where things are or having the correct tools does not faze her for a split second. “Whatever,” she says upon realizing that the cheese is not the kind she wanted. “Life could be worse.”

I embrace this anarchy as I cook. I smear the ricotta with a ladle. I bash the beef with a potato masher. I am freeeeee.

Once you’ve washed your vegetables, it’s now time to sharpen up those knife skills because it will require some very thin slicing. If for some reason it seems like a bit too much, you can absolutely pull out your friend, the mandolin, and allow it to be your guide for this.

I occasionally use my mandolin, but when slicing delicate vegetables for this such as eggplant and tomatoes, I find the mandolin can be a bit too harsh and can make things break apart and mush together.

Once the vegetables are all sliced up, I like to lay them next to each other on a sheet tray for easy access to layer everything up. On the bottom of a casserole dish or cast-iron skillet, pour in some crushed tomatoes and then season the top of it with fresh thyme, salt, and pepper. From there you want to layer on the vegetables.

How to Watch All 201 Episodes of Julia Child's 'The French Chef' Online

Get ready to soak in dozens and dozens of lessons in French cookery: Twitch, a video platform popular among gamers, is launching a food streaming channel and will celebrate the occasion with a four-day marathon of all 201 episodes of Julia Child's The French Chef, according to Entertainment Weekly.

The stream is part of "Twitch Creative," an arm of the site that launched five months ago with a Bob Ross painting marathon. The platform is open to creative contributions from viewers and users. Twitch worked with Janson Media and PBS to bring the content for the Julia Child stream in-house, which begins airing tonight at 5 p.m. EDT.

The French Chef is a classic, and though reruns have aired on PBS in the past, and YouTube is full of clips, this is the first time the whole series will be on screen in decades. Child's most popular show demonstrates how she became an American icon and the go-to source on French technique for many home cooks.

"Julia Child was the precursor to Twitch's social cooking movement, making The French Chef show a great reminder about how visionary she was," Bill Morrier, the head of Twitch Creative, said in a statement provided to the press.

The timing of the launch coincides with the 65th anniversary of Child's graduation from Le Cordon Bleu cooking school in Paris, France.

Watch the video: Chez Dumonet: Honest French Food in a Classic Paris Bistro (January 2022).