Baguettes and Beurre: French Aliyah’s Culinary Impact / Tel Aviv Table Podcast

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La Brioche bakery's pastry chef Ruben Mouly. He moved to Israel four months ago but began baking at age 13. Photo via TLV1

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From the Paris pastry chef relieved to be finally serving kosher cakes alone, to the Israeli restaurateurs happy to fill their lunchtime tables with French retirees, we explore the extents – and the limits – of the French New Wave.

FOOD NEWS: Where is the world’s most beautiful place to eat?

Hint: It’s right in our backyard; get to know the chefs behind your food at the upcoming 2nd annual Open Restaurants festival; an Israeli supermarket chain is importing the idea of Aldi; plus a panel discussion chaired by your host Daniella Cheslow.

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