The Baguette to Bistro: Culinary Traditions of Paris

Paul Bennett has started a walking seminar tours in the major capitols of Europe, called Context Tours.
http://www.contexttravel.com/
. The plus with his wonderful tours are:
~ small groups - ( or private if you wish) of no more than 6 people, with a hands-on conversational experience
~ No tour guides, but scholars or specialists with PH'D.s or terminal degrees in their field of study
~ theme tours to hidden parts of the city.
~ Priced very reasonsable
One of my favorite is the ..................Baguette to Bistro tour.
See me for details of other faninating tours offered.
Paris is synonymous for gastronomic refinement and elegance firmly built on its traditions. From les grands restaurants to the thousands of exquisite specialty shops to the neighborhood boulangerie, Parisians make food an art. On this 2.5-hour walk we will delve into the fascinating and delectable world of Parisian culinary traditions in the company of a true food expert.
Our walk takes place in the chic Left Bank of Paris, where we will visit some of the city's finest food shops. Our docent, a trained chef or food journalist, will introduce us to some of the basic concepts of French cuisine, from discerning the proper cheese to understanding what's on display at the butcher's. Our immersion begins with a staple in any French diet: la Baguette. Though found on every Parisian table, all baguettes—governed by a surprising melange of history and law—are far from the same. We will learn how to tell them apart at one of Paris' best bakeries.
Our walk takes place in the chic Left Bank of Paris, where we will visit some of the city's finest food shops. Our docent, a trained chef or food journalist, will introduce us to some of the basic concepts of French cuisine, from discerning the proper cheese to understanding what's on display at the butcher's. Our immersion begins with a staple in any French diet: la Baguette. Though found on every Parisian table, all baguettes—governed by a surprising melange of history and law—are far from the same. We will learn how to tell them apart at one of Paris' best bakeries.

From here we may visit a range of other culinary shops among them a 100-year old cheese shop where we will sample some of their regional cheeses carefully selected and aged in its on-site cellars. We could have a look at this season's wild game in the window of a real butcher shop or slip inside to taste some homemade rillettes. We might enjoy a cone of chocolate mousse made with Equatorial chocolate at the city's only mousse bar. We may also have a chat with a wine seller over a small glass of cognac or awe at the perfect culinary creations of the delicatessen Dallayau.

On our way, our conversation will range from the historic roots of French cuisine, the influence which the 1789 revolution and the bourgeoisie play in its evolution to the contributions early great chefs such as La Varenne, Carême or Escoffier had in revolutionizing menus. We may also discuss how this legacy has evolved in today's dining trends such as bistronomie and get clear on the differences between a brasserie, bistro, and restaurant.

We will end our walk at the Grand Epicerie of the Bon Marche department store, a veritable palace of gastronomy, where we will be able to put into practice some of the knowledge acquired with our docent.