DSC_1001Paring wine and cheese is less complicated when broken down by type, region and purpose. Chef Preston Mohr of Cook'n With Class gave me and fellow students an excellent demonstration in a wine and cheese tasting Paris style. We learned the finer art of choosing complimentary products to replicate a palette pleasing experience back home.

Notre dame nightThe lead up to Easter in Paris was phenomenal. I had a wonderful chocolate tour with Context Travel's docent Alisa Morov and I visited several churches in preparation for Holy Week and the finale of Easter Sunday. I am thankful to be back in the U.S. with Mr. Weekend In Paris and our two sons to celebrate together. What a blessing! After all, you are, "no bunny, until some bunny loves you." Please enjoy my Easter tribute to Paris...

  DSC_0951My first day in Paris on assignment with Upscale Living Magazine is at Paris luxury Hotel Le Bristol. Its location is highly sought after, with its proximity to upmarket fashion houses and a close walk to both the Palais Royal and the famous Champs-Élysées. The 8th arrondissement has so much to offer visitors...

Rum baba: Sponge cake, soaked in rum-flavored syrup with strawberries Rum baba: Sponge cake, soaked in rum-flavored syrup with strawberries Approachable and effervescent two-Michelin star chef Jean-Luc Rocha at Hotel Cordeillan Bages in the heart of the Bordeaux wine region in Pauillac makes staying at this Relais & Chateaux property owned by the Cazes' family, a dream come true for foodies like myself. Delicious eye-candy, plate after plate came my way when I dined there on my last visit to area.