8 episodes

Talks with my favorite bakers, food producers, pastry chefs, bartenders, cooks, spirits experts, and on other topics, such as travel, Paris, and French culinary culture.


David Lebovitz Podcast David Lebovitz

    • Arts
    • 4.9 • 49 Ratings

Talks with my favorite bakers, food producers, pastry chefs, bartenders, cooks, spirits experts, and on other topics, such as travel, Paris, and French culinary culture.


    Podcast: Buying an Apartment in Paris

    Podcast: Buying an Apartment in Paris

    One of my heroes in Paris is Miranda Bothe. We’ve been friends for many years, and thanks to her, I saved a bundle when buying my previous apartment; she got me through some of the rough patches that came up during the purchase, which were challenging, especially because I wasn’t familiar with the process of (and the cultural differences between) how real estate is bought and sold in the United States versus in France. So it helped to have someone on my side to negotiate, who knew the rules and had connections to the right people to steer the sale through.

    Unlike what you see on television, home and apartment buyers in France don’t use agents—if you’re buying a place, the seller’s agent handles the sale and the seller’s agent’s objective is to represent the seller and do what’s in their best interest, not yours. Hence Miranda, who founded Paris Property Group sixteen years ago, with a team of chasseurs (apartment hunters) who help buyers find their dream property and guide them through the process, looking out for them every step of the way.

    I did a Q+A with Miranda here in the newsletter:

    Recently, I invited Miranda to come to my apartment, the one she helped me buy, to talk about the ins and outs of the Paris real estate market. We covered a lot of ground, from what to expect…to what can go wrong (and how to avoid it).

    I hope you enjoy the podcast!


    Visit Miranda at Paris Property Group.

    Follow Paris Property Group on Facebook and Instagram.

    Subscribe to This Paris Life, the Paris Property Group newsletter for insider tips to Paris.

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    • 39 min
    Podcast: A chat with cookbook editor Susan Friedland

    Podcast: A chat with cookbook editor Susan Friedland

    How does a cookbook get published? What goes into creating a cookbook, and what makes a cookbook great? While the author’s job is to write the book and create the recipes, a good editor will nurture the book until it’s in its final form, ready to send to the printers, before it’s sent to bookstores and eventually lands in the hands of readers.

    What does an editor do along the way? Why aren’t there metrics in American cookbooks? Why isn’t there a picture to accompany every recipe in every cookbook published? How does an editor (and ultimately…a publisher) decide who gets to be published?

    On my podcast, I talk to legendary cookbook editor Susan Friedland, who edited cookbook greats, including Paula Wolfert, Marcella Hazan, Felipe Rojas-Lombardi, Anissa Helou, Nick Malgieri, Alice Waters, Richard Olney, Raymond Sokolov, Joyce White, Nancy Harmon Jenkins, Patricia Wells, and Lydie Marshall.

    Susan also took a chance on an unknown author and was the editor of my first two books, Room for Dessert and Ripe for Dessert (!).

    Now retired, Susan remains a good friend and I enjoy visiting her at home (rather than in her office, although to be honest, we often met in restaurants as we both love eating), surrounded by bookshelves that are loaded with classic cookbooks, many that she’s published and others that she admires and continues to cook from.

    For our podcast, we chatted in her New York apartment and discussed the ins and outs of cookbook publishing and how things have changed in recent years, as well as what makes a cookbook a classic, as many of hers have become.

    I hope you enjoy our chat!


    If you enjoy my podcast(s), you’re welcome to leave a review in Apple Podcasts.

    Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

    • 46 min
    Podcast: French and Italian Apéritifs with Brad Thomas Parsons

    Podcast: French and Italian Apéritifs with Brad Thomas Parsons

    When I told a friend that when I’m in New York, I go out for drinks with Brad Parsons, she said, “Oh, he’s the holy grail of drinking buddies!” I was introduced to Brad via Ed Anderson, who photographed my books Drinking French and My Paris Kitchen, and he photographed all of Brad’s books. After shooting My Paris Kitchen, Ed sent me a copy of Bitters, which was so well-written and covered the subject so well (a subject I wasn’t all that familiar with, but the book piqued my interest!) that I had to meet him.

    Brad has not only written Bitters, which won coveted James Beard and IACP awards, but also the book on Amaro, and Last Call, about closing time in the bar world. In Distillery Cats, he profiles “the world’s most spirited mousers,” and he’s currently working on a book about Italian drinks.

    I often refer to Brad as the Godfather of Drinking French as Brad was kind enough to put me in touch with contacts he had in the U.S., and he spent more than a few evenings with me doing “research” at bars, so I could see and learn how bartenders used French spirits, while also learning what was (and wasn’t) readily available outside of France.

    I’m fortunate to have Brad as a friend. He knows his spirits and is great fun to have a drink with. He just launched a his own newsletter, Last Call, where he covers the cocktail scene and shares stories, such as a nostalgic look at his favorite hand pies in New Orleans, a heartfelt ode to his late best friend and companion, and cocktail recipes, including seasonal summer drinks from New York’s famed Gramercy Tavern.

    Subscribe to my newsletter to receive new posts, podcasts, recipes…and more! (Paid subscribers get full access to archives and more Paris stories.)

    In my podcast, Brad and I talked about French and Italian spirits and apéritifs, as well as how the countries differ in what they drink, and the way they drink, along with recipes if you’d like to share a drink with us!

    You can also find Brad at his website and on Instagram, and the recipes for the drinks we made in the podcast are below. - David

    Campari and Soda

    From Brad Thomas Parsons

    2 ounces Campari (stored in the freezer)

    6 ounces ice-cold seltzer or club soda

    Garnish: orange slice or twist

    Add the chilled Campari to a frozen tumbler or highball glass.

    Top with seltzer or club soda. Add ice and orange slice or twist.

    Campari Shakerato

    From Brad Thomas Parsons, adapted from Naren Young, at Dante, NYC

    2 1/2 ounces Campari

    Add the Campari to a mixing tin and shake with ice.

    Strain the mixture into the empty part of the mixing tin, if using a 2-part Boston shaker—if using a standard 3-part shaker, called a cobbler shaker, strain the mixture into another vessel. (You can read about the different types of shakers here.) Discard the ice and pour the mixture back into the shaker and shake vigorously—called a “dry shake”—for 10-15 seconds.

    Strain into a chilled Nick and Nora glass or small coupe glass.

    Suze and Tonic

    Adapted from Drinking French

    You can use Suze or Salers, another gentian-flavored French apéritif, in this twist on the classic Gin & Tonic. If you want it on the stronger side, feel free to add more Suze or Salers.

    1 ounce Suze or Salers

    3 ounces ice-cold tonic water

    2 lime wedges

    Add the Suze or Salers to a tall Collins glass or tumbler, or a footed goblet.

    Top with tonic water and add a generous handful or two of ice. Garnish with lime wedges.

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    • 48 min
    A chat with Pastry Chef Ali Spahr

    A chat with Pastry Chef Ali Spahr

    Who doesn’t love a great croissant? I certainly do. But I also love the other delicious treats that come out of the oven of Ali Spahr, pastry chef, and ace baker at Winner in Brooklyn.

    Ali studied baking in France at the esteemed Ferrandi cooking school in Paris, and when Daniel Eddy, the chef/owner of Winner (who also lived in Paris) decided to open up a café and bakery in New York, he wanted to re-create some of the “grab and go” pastries that France is known for, and tapped Ali with the task.

    I make it a point to go to Winner every time I’m in New York, and so do a lot of locals, as evidenced by the lines of people waiting patiently for one of her gorgeous Croissants, Pains au chocolat, stellar Monkey Bread, and Malted Chocolate Chip Cookies. The cookies are so good that Romain once bought eight of them!

    Join me for this podcast as I chat with Ali about baking in France and America, how she comes up with ideas for the “daily drop” of doughnuts and beignets, and the exciting news that she’s going to have her own dedicated baking space soon.

    You can listen in at the link at the top of this post, or on Apple Podcasts, Spotify, or your favorite podcast platform. Enjoy! - David

    Follow Ali on Instagram.

    Visit Winner in Brooklyn at 367 7th Avenue and Winner in the Park.

    Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

    • 48 min
    Benoît Marinos of La Cidrerie

    Benoît Marinos of La Cidrerie

    One of the great things about writing a book about French drinks was going outside of my “lane,” so to speak. I was fascinated by the culture of French drinks, everything from Cognac to beer, and wanted to take a deep dive into the subject and share what I knew, and what I learned. The subject is vast and I couldn’t include an in-depth discussion of every boisson in the French canon—quite a few, like Armagnac, wine, eaux-de-vie, pastis, and even cider, merit their own books. (American cider, on the other hand, has been written about.)

    In the case of French apple cider, Benoît Marinos decided that it merited its own space in Paris to enjoy it. And when I discovered La Cidrerie, I was so taken with it that I wrote about it on my blog, to spread the word. Happily, others shared my affection for it, and the La Cidrerie just celebrated its third anniversary.

    In France, Benoît told me just after he opened, cider isn’t given the same respect as wine; it’s generally a drink you enjoy with crêpes, often purchased at the supermarket (for €3/bottle) and the quality was secondary. But France, as well as Switzerland, Ireland, Belgium, and other countries, produce stellar, naturally-fermented ciders made with heirloom apples, and at times, with pears and quince. Many of them are on offer at La Cidrerie in bottles and on tap.

    I recently sat down for a chat with Benoît at La Cidrerie. His Bar, Cave, and Atelier (as he calls it) is perfectly located on the banks of the scenic, and trendy, Canal St. Martin, as he prepares to open his second location in the 17th arrondissement. He’s one of my favorite people to talk to in Paris and I hope you enjoy this podcast episode!

    La Cidrerie in Paris
    51 quai deValmy (10th)

    Follow La Cidrerie on Instagram and Facebook

    Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

    • 48 min
    Podcast with Artisan Baker Bryan Ford

    Podcast with Artisan Baker Bryan Ford

    The baking world is a big, bountiful place, and there’s a lot of ground to cover. And French breads and pastries, of course, take up a lot of that space. I met Bryan Ford, the author of New World Sourdough, back in 2019. At the time, I didn’t realize (and likely neither did he!) that he’d be one of the bright spots of a global pandemic, teaching people the art of sourdough baking during worldwide lockdowns and confinements.

    Now Bryan is the host of his own television show, The Artisan’s Kitchen on Discovery+, and is working on a new book on Latin baking. Bryan raised some interesting points in an interview about how (and why) the world is captivated by European baking and croissants, and shared some observations about his Honduran heritage, that is worth reading.

    Since he was in town, I invited him into my Paris kitchen to talk about some breads that I gathered from my favorite local bakeries for a tasting during our podcast.

    Give it a listen!

    French breads from top: Grainy baguette from The French B******s, sourdough loaf from Ten Belles, gluten-free Five Grain bread from Chambelland, an all-butter (mostly-eaten) croissant from Boulangerie Utopie. Not shown: A sesame-curry baguette, which Bryan is holding, also from Boulangerie Utopie.

    Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

    • 42 min

Customer Reviews

4.9 out of 5
49 Ratings

49 Ratings

Susan Rosie ,

Susan Friesland interview

David, loved this podcast! I grew up with a Mom who cooked her way thru Julia. It so fun to hear stories about CB authors I’ve enjoyed. Thanks

Alydia28 ,

Fun, informative, engaging, and cultural

I love David’s work. Everything he does is honest, entertaining, and sheds an authentic light of French culture and cuisine. This Podcast is no exception. Can’t wait for more episodes.

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