Earlier this month, I reintroduced my Guest Foodie column and its interview that acquaints you with the thoughts, insights and achievements of people in or related to the food industry.

Today’s story is about Jane Bertch, my American-Parisian friend, the impressive Dame who started our Paris chapter of Les Dames d’Escoffier. At that time, I was serving on the international board of the philanthropic group as a chapter board liaison to many chapters. We met in Paris.

Jane started her career in finance, moving from the corporate world to the entrepreneurial one. In 2009, she founded La Cuisine Paris. Just this year, she authored a book about starting that school. Specifically, Jane is the author of “The French Ingredient, Making a Life in Paris One Lesson at a Time; A Memoir.” It’s ten lessons she learned in making a life and starting a cooking school in pairs, published in April.

It’s a good read that I recommend.

I recently caught up with this on-the-move Dame and got her responses to BiteoftheBest.com’s guest foodie queries.

Which food product, ingredient or gadget would you never give up?  Lemon. There are very few things that a squeeze of lemon won’t improve!

What do you like to serve when you entertain? I keep it rather simple, but of course, so much depends on who’s coming, the season, and the day of the week—so that is actually a very big question!

It widely differs, whether it is a Sunday lunch I’ll throw together after the market or a winter weekend evening when I will make a Raclette.

Then, I may adapt the format whether I have guests who already know each other or are gathering for the first time.

It always depends on the occasion, but I consistently love an Apéro Dînator*, where I offer a selection of small savory and sweet bites and a fine selection of fromage (cheese). I will pick it up at the Fromager in Marché Beauvau in Aligre. There is nothing like a long, enjoyable seated dinner, but the fun and conviviality of the Apéro Dînatoir rivals it.

NOTE: * L’ Apéro hour at home refers to offering enough food and drink to equate a full meal, served in a series of bites or small plates, beginning with an apéritif and concluding with dessert.

If you got to choose what you ate, describe your “last meal?” Steak Frittes – preferably with sauce au poivre – pepper sauce! And a good glass of red wine, of course.

Describe your first childhood cooking memory.  My whole childhood is filled with food memories – but not of actually cooking (except for the week marathons leading up to any significant holiday – my grandmother took such pride and care with that!) My memories are of sitting at the table together talking, arguing and doing all those wonderful things gathering for food provides when you come together to enjoy it.

What is your go-to neighborhood restaurant, and why?
I get this question a LOT. And my answer is always Le Bistro du Coin…which is a generic term for ‘your local bistro.’ Bistros are usually family-run businesses and cornerstones of our neighborhoods, so I try to frequent them as much as possible—and I encourage others to do so as well!

What is one food product most people don’t know about but should?  Piment d’Espellette is one of the only spices made in France. If you can grab a jar of it on this side of the pond, it is much less expensive than you’ll find in the US. It’s somewhere between a piment and a very mild cayenne. Surprisingly, it is pretty all-purpose, from savory to sweet dishes to infused in butter…and it makes a great popcorn topping!

Describe your worst kitchen disaster and how (if possible) you saved it.  I actually talk about this in my book. I had a communication mishap with my butcher. While I thought I was telling him I was having sixteen guests, he thought I was ordering a turkey that weighed sixteen kilos! Much larger than the size guides you’ll find on the ButterBall hotline!

I saved it by reorganizing my dish production and getting it in the oven for as LONG as possible. It turned out delicious, but I credit that more to the quality turkey from his supplier.

What food is your secret guilty pleasure? A spoon of peanut butter. Easier said than done in France, where peanut butter is just now starting to appear in the mainstream grocery markets…something I am not sure will last, but I’m happy to see it!

Who was your most influential mentor? That is a hard question to answer. Many have influenced me in different ways at different times in my life! The beauty is we can always learn from others.

Connect with her on Instagram at La Cuisine Paris and at Jane Bertch.