David Lebovitz podcast

When I wrote my book, The Great Book of Chocolate, I got to meet — and learn from —some of the best chocolatiers in the world. One of them was Michael Recchiuti, co-founder and chocolatier of Recchiuti chocolates in San Francisco.
At the time, artisan and bean-to-bar chocolates were emerging in the United States, and Michael was at the forefront, incorporating diverse ingredients, such as herbs, locally grown oranges and pears, Key limes, Hawaiian coffee, and French fleur de sel, into his sublime confections.
On a recent visit to Paris, I invited Michael into my kitchen, along with his wife, Jacky, who is the co-founder and creative director of the company, to chat about chocolate, including discussing some of the differences between French and American chocolates. We also did a tasting of some of his favorite chocolates.
Michael recounted how we met, which was when I was working on the first edition of The Great Book of Chocolate, and the (admittedly, extreme) lengths I was going to get the recipes right, and we’ve become friends ever since.
At the time, I had never tasted chocolates like Michael’s before, which combined flavors and incorporated ingredients, such as chocolate-covered pears infused with Key lime juice and fleur de sel accenting smoky caramel. Michael enrobes Kona coffee ganache centers with dark chocolate, tarragon gets combined with grapefruit, and he embeds handmade bars of Mexican chocolate (a special chocolate made exclusively for him by Valrhona) with burnt caramelized almonds.
Michael also uses the darkest milk chocolate I’ve seen in tablets of chocolate that raises the milk chocolate bar (so to speak), using milk chocolate that contains 54% cacao solids. In collaboration with San Francisco coffee roaster Linea, he melds finely ground organic coffee beans with white chocolate into an irresistible café au lait bar, reminiscent of a café latte.
Michael has also been working with NASA and Astreas on a “luxurious functional truffle,” which astronauts will be taking into space, to keep them alert — and satisfy their chocolate cravings — while in the stratosphere. Here on earth, The New York Time’s Wirecutter team rated Michael’s chocolates, The Best Boxed Chocolates.

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If you’d like to try some of Michael Recchiuti’s chocolates, he’s provided a promo code PARISKITCHEN15 that will give you 15% off your purchase in his online shop, which is also valid in the Ferry Building store in San Francisco. Be sure to use that code when ordering. (Note: They can only ship to U.S. addresses. The code is valid until December 31, 2026.)

I hope you enjoy my podcast chat (and chocolate tasting) with Michael and Jacky Recchiuti as much as I did! - David


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It’s Saturday morning and it’s a big day in France with strikes and major demonstrations nationwide. But everyone has to eat, so we hit the Marché d’Aligre in our neighborhood, to gather some things for the weekend.
My weekend projects are Lamb tagine, Green curry, and Riz au lait (rice pudding) from my book, Ready for Dessert, for a recipe that I’ll be sharing here in the newsletter shortly.
The lamb tagine is from my book, My Paris Kitchen and the North African butcher was so happy that I was making a tagine, he gave me a bouquet of fresh mint to make tea with, to drink afterwards.
We also picked up persimmons, avocados, speck, shallots, Japanese eggplant, and Romain’s favorite cheese!
(Well, one of them 😄 …)
-David

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I was thrilled when Sami Tamimi told me he was coming to Paris. Sami recently released his third book, Boustany: A celebration of vegetables from my Palestine, so I invited him into my kitchen to make a recipe from it with me. And the weather was so nice, we decided to prepare it outside.
Sami is the co-founder of the Ottolenghi restaurants and delis, and the author of Falastin, one of my favorite cookbooks, which explores his Palestinian heritage through stories and recipes from his homeland. Boustany focuses ore squarely on the vegetable dishes of Palestine.
Sami’s book features a bounty of recipes that focus on vegetables, such as salads like the Fridge-raid fattoush, and there are beautifully verdant Gazan fava bean falafels. I’ve never made falafels, but his recipe and the gorgeous photo that accompanies it make me want to. Other recipes that I’ve bookmarked are the spicy Shatta condiment, Bulghur wheat dumplings & lentil soup, and Ouzi phyllo parcels, which are individual dishes filled with rice, orzo, vegetables, nuts, and spices.
Where does chocolate fit in? Well, like tomatoes and squash (which are lavishly featured in the book), chocolate is also technically a fruit. And besides, who doesn’t love chocolate?
Since I’ve been in the chocolate mode, thanks to The Great Book of Chocolate coming out, I was glad Sami was up for doing some baking and showed up ready to make his Tahini, Halvah, and Coffee Brownies.
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Pan-baked tahini, halva & coffee brownie(Qahwa w Halaweh brownie)
Reprinted with permission from Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi, copyright © 2025. Published by Ten Speed Press, an imprint of Penguin Random House
Serves 6
“Imagine yourself sitting in one of many coffee shops dotted around the souk in Jerusalem’s old city, having a piece of chocolate and a strong, sweet Arabic cardamom coffee. One mouthful of this dessert can almost definitely transport you there. It’s a dessert meant for sharing, to be spooned straight from the pan. A great, easy, chewy and fudgy brownie which can be ready in under 20 minutes. It hits all the right spots for chocolate lovers like me.”
“This is the recipe exactly as it appears in Boustany. If you have watched me make these, you will know I improvise. I add more coffee if the batch I have is weaker, that sort of thing. The recipe below is the version I trust, so start there and make it yours.” - Sami Tamimi

Rounded ½ cup / 150g tahini paste
½ cup / 120ml lukewarm water
Heaping ½ cup | 3% oz / 110g granulated sugar
2 large eggs
½ cup / 20g unsweetened cocoa powder
1 tbsp instant espresso coffee
¼ cup / 1 oz / 30g all-purpose flour
½ tsp ground cardamom
½ tsp ground cloves
½ tsp baking powder
salt
1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped)
For the toppings
1½ tbsp sesame seeds
1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped)
⅓ cup | 70g plain or vanilla halva, broken into chunks
vanilla ice cream
Preheat the oven to 375°F. Grease a 8-inch | 22cm square baking pan or dish with sunflower oil and set aside.
Put the tahini and water into the bowl of a stand mixer, with the paddle attachment in place, and mix on medium-high speed for 2 minutes, until pale and smooth. Reduce to low speed, add the sugar, then the eggs, one at a time, and mix for a further 2 minutes.
Sift all the dry ingredients, using a fine sieve, and add them to the tahini mixture, along with aheaping ¼ teaspoon of salt and the chocolate. Mix for a minute more. Pour the batter into the prepared pan.
Sprinkle the top with the sesame seeds and chocolate and dot with the halva. Bake for 10-12 minutes, until the edges are set and the center is not runny (it needs to be slightly wet). Set aside for 10 minutes before serving.
Serve with vanilla ice cream.
The brownie can be stored in the fridge for up to a week.
You can also watch me and Sami make the Chocolate salted butter caramel lava cakes (below) from The Great Book of Chocolate here.



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A highlight of writing Drinking French was getting to meet, and highlight, some of my favorite creative people in Paris, and in France, who are part of the cocktail scene, which has rapidly expanded over the years, turning Paris into one of the world’s most exciting cocktail destinations.
Franck was one of the heroes in Drinking French, and as you can see in the video, there are more pictures of him in my book…than of me.
After working in an art gallery in Paris, Franck went on to work at the highly celebrated restaurant, Le Châteaubriand, where chef Inaki Aizpitarte was invigorating, and shaking up, the world of French cuisine. Franck saw how the world of cocktails was changing outside of France, and decided to delve into cocktails as well, creating cocktails that leaned into French spirits and ingredients.
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In his book, art, film, and Franck’s distinctive style intersect with his expertly made cocktails, which are deceptively simple. Most are careful revisions of classics such as the Tunnel, a reimagined Negroni served in a coupe glass. And his Yellow cocktail is a masterful mixture of Yellow Chartreuse, gin, lemon juice, and Suze gentian liqueur. (It’s one of my top three favorite cocktails of all time.)
What began as an extraordinarily charming (twenty-seat!) café tucked into a magnificent Hector Guimard Art Deco building, Cravan has extended to a four-story building in the heart of the Saint-Germain-des-Prés, where Franck invited me to stop by for a French 75 on a warm summer afternoon. It was cool perfection in a glass.
À santé!
French 75
Adapted from Cravan: Cocktails and More, Recipes from Paris
One cocktail
To make his interpretation of the French 75, Franck infuses London dry gin with agastache, known in English as dried anise hyssop. I’ve included the recipe for the infusion and the simple syrup after the cocktail recipe.
1 ounce (30ml) anise hyssop-infused London dry gin1/2 ounce (15ml) simple syrup1/2 ounce (15ml) freshly squeezed lemon juice1 dash of absintheLemon twistBrut (dry) champagne
Combine the gin, simple syrup, lemon juice, absinthe, and lemon twist in a cocktail shaker. Fill three-quarters full with ice. Cover and shake vigorously for two seconds. Double strain the mixture into a chilled coupe glass.
Top with champagne and serve.
-To make the anise hyssop-infused gin, mix 1 3/4 teaspoons (5g) dried anise hyssop flowers with 24 ounces (700g) London dry gin. Cover, shake gently, and refrigerate for 24 hours. Strain, then filter the gin through a premoistened paper filter, such as a coffee filter. Store refrigerated.
Dried anise hyssop, which is different than anise, can be found at herbalists and well-stocked natural food stores. A few places to get it online: Reverie Farm, The Herb Loft, and Etsy. I’ve not tried the cocktail without the infused gin but you could give it a go with uninfused London dry gin.
-To make the simple syrup, heat 3 ounces (90g) sugar with 3 ounces (90g) water over low heat, stirring until the sugar is dissolved. Refrigerate until thoroughly chilled.
-A dash of absinthe adds a little je ne sais quoi to cocktails. Pastis and anisette have a similar flavor profile and you could use one of those, sparingly.



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Places mentioned in the video where I shopped: Miyam, Terroirs de Avenir, Pari Local and Leonie bakery…

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Get the Tapenade with fig recipe here:


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