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

With French Jewish immigration to Israel on the rise, the Tel Aviv Table heads to Netanya to assess the impact of the new arrivals on local cuisine.

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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.