Going back to the South West
These were my privilege months in Paris.
Pleasure and work were linked, as I will take advantage of all these discoveries while in Maubourguet.
Last minute news
Reading Newspaper I discovered these new addresses, confirmed by friends of mine.
Will experience them when I go back to Paris.
- Gregory Marchand \" le Frenchie\" rue du Nil really close to rue d\'Argout ...
You have to book as it is becoming famous and looked for Recommendation by Trish Deseine and Lisa Kajita agency)
- passage du Grand Cerf, Maud au Labo designs helpful magnets
4 passage du Grand Cerf
+ 33 1 40 13 01 58
- Chocolate has its museum with History, tableware, collectible molds and demonstrations.
Choco Story 28 Bld Bonne Nouvelle 75010
+ 33 1 42 29 68 60
Don’t forget to tell you’re coming on my behalf …
Trendy cooking classes in Paris
Do not forget that when I am in Paris from November till February, I teach very private groups of 3 in my apartment, trendy isn\'t it ?
and when I am not in Paris, try these ones :
L’APPARTEMENT 217 33-1-42-96-00-96; lappartement217.com.
THE BOX IN PARIS 6 Cité du Midi, 33-1-42-51-52-42; theboxinparis.com.
CHEZ GRACE 46 rue des Abbesses, 33-6-98-42-69-69; graceteshima.blogspot.com.
CHEZ NOUS, CHEZ VOUS 116 bis rue Saint Charles, 33-1-45-30-58-92; cheznouschezvous.com.
HIDDEN KITCHEN 28 rue de Richelieu; hkmenus.com.
LA NOUVELLE ATHèNES 46 rue Laffitte, 33-1-48-74-86-89; lanouvelleathenes.com.
Ô CHATEAU 52 rue de l’Arbre Sec, 33-1-44-73-97-80; o-chateau.com.
LA RéSERVE 3 avenue d’Eylau, 33-1-53-70-53-70; lareserve.ch.
Others, quite well-known
- L'Atelier des chefs
A very special address
Another splurge in Gourmet food and luxury décor on December 23rd at 1728 rue d’Anjou, Madeleine district.
An “hôtel particulier” (Mansion) Louis the XVth decor, intimacy, excellent cuisine with a definite Japanese touch.
Nice welcome but formal especially from the Maitre d’Hôtel (head waiter).
If the cuisine is refined and light, the bill is not.
I would still recommend this address for an exceptional evening.
8 Rue d\'Anjou 75008 Paris 01 40 17 04 77
From my usual visit to Dehillerin, I brought back a special knife to slice salmon especially the gravlax one (the real Swedish recipe has been revealed by my friend Natasha who lived many years in Sweden), also pastry bags for macaroons and other recipes.
18 Rue Coquillière 75001 Paris 01 42 36 53 11
Got a Kitchenaid machine for Chrismukkah : beating egg whites, yolks, batters, and dough is so easy and pleasant now.
For my birthday last July, my children had given me a lesson at the Ducasse cookery school in Paris. I chose the “macaron” lesson, bought another book on macarons there and a digital thermometer to make beautiful caramels, tempura and much more.
On December 13th, the Saint Lucy day, I received all the light and secrets of macarons making.
I already knew some but I discovered much more.
Not to say that the school is across the street from my former high school.
Bought many professional and quality ingredients at G Detou and Mora (coloring powders, Valrhona chocolate, Bourbon Vanilla, Canadian salt for duck …)
Detou G Sté
58 Rue Tiquetonne 75002 Paris - 01 42 36 54 67
Went many times to Passage du Grand Cerf at the end of rue Greneta. The passage is home to craftsmen stores, designers, Indian artifacts, As’ art where I bought the chicken standing on top of the refrigerator rue d’Argoût.
Another gourmet address in the passage “magasin à croquer” : smiling welcome, good advices, nice products including the speculos paste for the Conticini recipes, good Saffron and cream with Tonka that I use with creamy chicken.
2 passage du grand Cerf, 01 40 26 09 83
Not daily but weekly visits to Librairie Gourmande rue Montmartre with book signing on Saturdays. I had the honor to meet Jean François Piège and Philippe Conticini.
I bought their books and the Laduréee one on sweet recipes,
So easy to enjoy when the theater is just a few steps away …
Ciné cite Halles but do not miss the program at MK2 Beaubourg with an interesting selection.