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Borderstan Food Bites: Laetitia Brock

by Borderstan.com — August 3, 2012 at 10:00 am 0

From Ashley Lusk. Check out her blog, Metropoetrylis. Find her on Twitter @arlusk or email her at ashley[AT]borderstan.com.

Author’s Note: At Borderstan.com you’ll always get food news from writers who actually eat in our neighborhood. They know where to find the newest rooftop bars, the brunch with unlimited Mimosas, and the best vegetarian options in the city. That’s why we’re giving you a chance to get to know the writers who bring you the best eats Borderstan has to offer. So, grab your fork and take a seat at our table.

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"Laetitia Brock Borderstan Food Bites"

Laetitia Brock is one of Borderstan’s food writers. (Courtesy Laetitia Brock)

Laetitia Brock is a food writer for Borderstan.

What’s the best restaurant in DC? Why?

Brock: I love Brasserie Beck, it has something for everyone. If you want a bustling after work scene, you can just head to the bar for a beer or two. If you want a casual meal, sit at the front of the restaurant and order a croque monsieur or the mussels. In the mood for a chill afternoon and good food? Relax on the terrace with a refreshing glass of rose and a plateau de fruits de mer.

They have an impressive beer list and sommelier Ramon Narvaez has selected a great wine menu as well. Any restaurant that can be all these things, and be all these things successfully, will always be at the top of my list.

Describe your food writing style — what kind of story are you looking to tell?

Brock: I try to keep it light and simple (and French, just like me).

Which food writers inspire you? 

Brock: I love learning more about American food but I get very nostalgic for French pastries. I have a mad sweet tooth, and some of my favorite food bloggers write about pastries are:

Adam Wayda is an American who spends a lot of time in Paris and has an unhealthy knowledge of the Parisian pastry scene. He takes gorgeous pictures of the most beautiful sweets in the city and is almost as obsessed with Pierre Herme as I am. A lot of people day dream of quitting everything and starting a new life in Paris. Pastry chef David Lebovitz actually did it and now blogs his “sweet” life from Bastille. In addition to original recipes (like candied bacon ice cream) he also shares quirky stories about cooking in a small apartment kitchen and dealing with the French. 2012 winner of Food and Wine’s People’s Best New Pastry Chef award, Christopher Ford is also an amazing photographer and, locally, I love The Hungry Muse.

What is your version of comfort food?

Brock: Call me French if you must, but wine, baguette (so hard to find a good one in DC!), cheese and Nutella. I’m also a firm believer that bechamel makes everything better — I put bechamel in my lasagnas, croque Monsieur, crepes.

Cooking tool you can’t live without?

Brock: Cork screw. Not sure it really qualifies as a cooking tool, but I keep mine in a kitchen drawer and until I develop some mad skills with my shoe like my fellow countrymen, I can’t live without it.

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