Yes, yes, we know: we’ve had more renovations than Elizabeth Taylor had husbands. We will wear that as a badge of honor, thank you very…read more
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Contemplating Beef Tenderloin
As I approach my 19th holiday season here at France 44, my thoughts inevitably turn to meat. Which is a weird thought to have, as…read more
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The Champagne Whisperer
When I visited Benoit Marguet’s winery, I knew that he was particular. I also knew that he was dedicated to making wines with minimal intervention….read more
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The Cheesecutter: Blue Cheese
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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Cook Like a Cheesemonger: Apple Onion Porkchops
by Claire Donovan There’s just something about those first crisp fall nights that makes you crave a cozy seasonal meal, and these apple onion pork…read more
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Ask Michelle Volume III: What’s the Deal with Raw Milk and Raw Milk Cheese?
Welcome back to Ask Michelle where I, a certified cheese professional and (self-proclaimed) dairy dork, answer all your burning cheese questions. We’ve got a big,…read more
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Summer Halloumi Salad
By Sean Lawrence Halloumi is a spectacular sheep’s milk cheese from Cyprus, peculiar in that it doesn’t melt like most other cheeses. During its production,…read more
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The Oktoberfests Are Coming
Sorry Summer, It’s officially Oktoberfest season in the beer cooler. It’s the time of year most of us pick as our favorite beer season. We…read more
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Where We’re Drinking
Our team’s been traveling the world this summer, and doing what we do best: seeking out great food and drinks on the way. We’re excited…read more
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The Cheesecutter: Fresh Cheese
Welcome to the France 44 Cheesecutter! Every month, we will aim to explore a new area of cheese and provide our opinions and recommendations. We…read more
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Why Muscadet is the New Sancerre
For years, Sancerre has been the go-to Loire Valley white for lovers of crisp, mineral-driven wines. But savvy wine drinkers are increasingly discovering that Muscadet…read more
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Ask Michelle Volume II: Why are Certain Cheeses Orange?
Welcome back to Ask Michelle, where I, a Cheesemonger and Certified Cheese Professional, answer all of your most burning cheese questions. Why do the rinds…read more
