Lamb chops with rutabaga and greens. –Photography by Scott Suchman

We refused to be deterred by the dismantled lobby obviously going through a makeover. Persevering to the right and heading up a short flight of stairs, we soon entered a two-story-high dining room that left us gasping at its opulence. With its dreamy cornflower-blue walls, gilded trim, chandeliers dripping crystals, tropical palm plumage, and elegant candelabra-topped tables, we felt like we’d stepped into Versailles. The luxe space is decidedly anachronistic amid today’s no-nonsense industrial, brick-walled eating spaces. But the fancy décor works at The French Kitchen at Lord Baltimore Hotel. The dining room is inside the stately hotel, which opened in 1928 and was the largest hotel in Maryland at one time. Myriad years and owners later, the French renaissance landmark is once again reliving its glory days with a massive renovation from top to bottom. The French Kitchen is one of its centerpieces.

Continue reading

Chocolatiers verdubbelen hun fantasie voor Pasen.

Met pasen komen niet alle eieren uit de tuin.

Il y a ceux que l’on cache derrière un arrosoir ou sous un massif fleuri à la plus grande joie des enfants. Et les autres trônant au salon.
Pour les chocolatiers, l’exercice tient de la haute voltige. Chaque année, ils doivent trouver la piste jamais explorée. Une fois le croquis fait, il reste à dompter le chocolat pour lui imposer la forme voulue et à le saupoudrer de couleurs.
Continue reading