Paris is known for its classical ice cream shops, as well as a few Italian-style gelaterias, but until a few years ago, there werenโt any young people forging out on their own, churning up more contemporary flavors of ice cream and sorbet for modern palates. Donโt get me wrong, I love glace au chocolat and glace au caramel beurre salรฉ, but Iโm no fuddy-duddy, andโฆ
Iโm always on the lookout for new bakeries and pastry shops that have opened in Paris. Although to be honest, itโs hard to keep up these days! The number of new boulangeries and pรขtisseriesย that are focusing on everything from artisanal grains to organic flours, are spreading like wild yeast across the city. Iโd met Alice Quillet a few years back, when she, and her partnersโฆ
รpices & Saveurs Although it may seem like your typical Arabic รฉpicerie (food shop), of which there are many in Paris, Iโve shopped a lot of them and found รpices & Saveurs especially well-stocked. The place is as neat a pin and in addition to the usual line-up of harissas, nuts and dried fruits in bulk, olive oils, and spices, I always findย curiosities on theโฆ
Where doesย the time go? When people used to say that, I thought they were being overly dramatic. Or worse, meant that I was getting older at a faster clip than I thought. But what I think it means, for all of us, is that life used to roll along at a more leisurely clip, but nowadays, I wake up and find another year has passedโฆ.
Pierre Jancou is one of my favoriteย cooks in Paris. He does the seemingly simple task of taking raw elementsย โ such as a pan of root vegetablesย โ and making them taste better than you thought that vegetables could taste. I first came across his cooking when he was the chef/owner ofย Racines. Iโd ordered a simple pasta Bolognese, which isnโt something Iย would usually order unless I wasโฆ
Call me old-fashioned, but sometimes I like old-fashioned places. One place that does old-fashioned especially well is France. But Iโm not the only one who feels that way; people come from around the world to visit the city, and baskย in the ร lโancienne charm, which is sometimes derisively described as carte postaleย Paris. Like other cities, Paris is changing and isnโt a museum, per se, butโฆ
From the outside, Compagnie Gรฉnรฉrale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a pรขtisserie, located on the way up to Sacrรฉ Cลur, in Montmartre. I made the trek up there to check it out because I was interested in the one thing the low-key place makes: cookies. The French use the word โcookiesโ primarily to refer to chocolateโฆ
[UPDATE: In the fall of 2018, Merguez & Pastrami closed, and the space will become Saulโs, a restaurant by the same owner, offering similar specialties.] The most interesting neighborhood right now inย Paris is the 9th arrondissement. Walk in any various directions from a mรฉtro station after you land there, and youโll find yourself in a completely different neighborhood, whether itโs surrounded by stately buildings onโฆ
[UPDATE: Fulgurances in Paris has closed.] Itโs been a hectic year and I havenโt gotten out as much as Iโd like to, in spite of a long list of places Iโm trying to visit in Paris, and a more I plan to check out this fall. Early in the summer, I reserved a table at Fulgurances, intrigued by the food of Israeli chef Tamir Nahmias,โฆ
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