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Irvina Lew

Bay Shore
As seen in: AAA Explorer, Robb Report, Wine Enthusiast Magazine, Next Avenue, The Daily Meal, American Spa, Global Traveler Magazine, Hospitality Design Magazine, Luxury Travel Advisor, Organic Spa Magazine and

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Articles

Chicken Fricassee Recipe with Fallot Dijon Tarragon Mustard

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By Irvina Lew
| Real Food Traveler Verified
Inspired by meeting Marc Désarménien, the General Manager of the family-operated Edmond Fallot Moutarderie, at the Summer Fancy Foods Show in New York City in 2026, Real Food Traveler’s Europe Editor and author, Irvina Lew, shares a classic recipe using the mustard. Here’s a Chicken Fricassee recipe, using one of Fallot Dijon’s mustards. Save this recipe to Pinterest to make Chicken Fricassee with Fallot Dijon Tarragon Mustard. Photo courtesy of La Moutarderie Edmond Fallot.
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Fancy Food Show: Mustard and More, Part One

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By Irvina Lew
| Real Food Traveler Verified
Having the opportunity to sample and discover a huge variety of foods from around the world, all under one roof, sounds like a dream come true. When Real Food Traveler’s Europe Editor, Irvina Lew, attended this year’s Summer Fancy Food Show in New York, she learned about many products both new and classic.
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‘Tis the Season for Fried Zucchini Blossom Beignets

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By Irvina Lew
| Real Food Traveler Verified
There’s a certain time of year when home gardeners start offering up their overly-plentiful zucchini harvests. Sometimes it’s to friends and family. Sometimes it’s in a cardboard box on the porch with a sign saying “FREE” for the taking. In addition to zucchini bread, muffins and a simple saute in olive oil, the bounty of squash will likely find a use. But for those who purposely caught their harvest at the right time, when flowers appear, a deliciously delicate treat awaits.
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