For my actual birthday dinner a week ago today, Dave and I went to Chef Martin Picard’s world-famous Au Pied de Cochon in Montreal, Canada. Au Pied de Cochon which translates to “The Pig’s Foot” was famous even before it went into the stratosphere of “famous” after Anthony Bourdain featured it on his show over 2 years ago. The entire video is quite fun to watch, but if you want to cut to the chase, go to marker 9:05 to watch the “duck in a can” being served to Mr. “already stuffed beyond imagination” Bourdain.

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Paris – “The City of Lights” 

The nickname was first attached to Paris because it was a center of education and ideas during the Age of Enlightenment and then later due to its early adoption of street lighting in the late 1800’s. The city is laid out in twenty clockwise-spiraling arrondissements (municipal boroughs) so it’s actually quite simple to navigate. A trick to remember; the last two digits of the postal/zip code are the arrondissement your address is in.

My friend, Kim Howard, will be going to Paris soon and asked for the names of places where we like to stay and dine. I had put this list together for a student after we last visited in 2008. Of course, there are wonderful links to all sorts of Paris/France websites and blogs over there on the right-hand side of the page under “French Stuff I Love.” After this recipe  –  my rendition of hot chocolat from Angelina’s, you will find some of our family’s must-see and must-do Parisian treasures. And if you love Paris as we do, please leave a comment (with links, if possible) with your favorites!

Le Chocolat à L’Ancienne dit “L’Africain”

(literally, “hot chocolate once called African”)

3/4 cup whole milk
1/4 cup heavy whipping cream
2 teaspoons powdered sugar
4 ounces finely chopped 72% bittersweet chocolate (such as E. Guittard 72% Bittersweet)
Cold fresh whipped cream

Combine milk, heavy cream, and powdered sugar in a heavy saucepan and place over medium-high heat until bubbles appear around the edges of the pan.

Remove from heat and add chocolate. Stir until chocolate is melted. Return to low heat, if needed, to melt the chocolate completely.

Serve topped with whipped cream.

Serves 1

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