Behind the scenes at Paris' La Buvette plus exclusive recipe

Connexion goes behind the scenes at Paris' La Buvette, speaks to founder Camille, and shares an exclusive recipe from the cookbook.
Connexion goes behind the scenes at Paris' La Buvette, speaks to founder Camille, and shares an exclusive recipe from the cookbook.

In her new book, Camille Fourmont, the owner of a beloved Paris wine shop, bar, and café, shares the secrets of effortless entertaining. Here she talks about her inspiration and La Buvette’s special atmosphere.

Inspirations and recapturing specific tastes

Sometimes my inspiration comes less from new ingredients and more from the desire to recapture the taste of a favourite meal or dish at a Paris restaurant. At Le Bougainville, an old-school bistro not far from Épices Roellinger, I sampled a terrine of chicken livers speckled with pistachios and apricots, an idea I liked so much that it influenced the flavours of the terrine I now serve at La Buvette. I also love new-style bistros, like Le Cadoret in Belleville run by Léa Fleuriot, the chef, and her brother, Louis, who manages the front of the restaurant.

After lunch one day, I had a chat with Léa about her crème caramel, which is perfectly silky and unfussy, and she kindly shared with me her recipe [which is in the book]. Down the street from Le Cadoret is La Fontaine de Belleville, which stays true to ...

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