Emperor Napoleon III is responsible for the tree-linted avenues that abound in Paris.
Unlike other great capitols of Europe, Paris is alive with green spaces and hundred of miles of lush tree lined streets, avenue and boulevards.
Sunday, October 20, 2019
Cole Porter once penned "I love Paris, every moment ,every moment of the year' Oh! do I!
Once of the hundreds of pleasures I get from being in Paris , is to walk the numerous tree line streets.
Emperor Napoleon III is responsible for the tree-linted avenues that abound in Paris.
Unlike other great capitols of Europe, Paris is alive with green spaces and hundred of miles of lush tree lined streets, avenue and boulevards.
Emperor Napoleon III is responsible for the tree-linted avenues that abound in Paris.
Unlike other great capitols of Europe, Paris is alive with green spaces and hundred of miles of lush tree lined streets, avenue and boulevards.
Wednesday, October 16, 2019
Tuesday, October 15, 2019
Paris - French classic dishes are once again back on menus..Hurrah!
Enough of the fancy, pretentious, minimal , foreign inspired, fusion nonsense on French menus.
A new crop ( actually old restaurants) are putting old French classics (( and cheap) back on the menus. Hurrah!! It's about time.
One of my favorite places in Paris, Chez Julian ( has been converted from an upper-class brasserie) to a modest eatery with only French classic dishes in a stunning settling.
Until late is was impossible to find good French onion soup or sole meuniere on Paris menus. Oh, there was still a few like my go to bistro in the 7e, La Fontaine de Mars.
But recently, there has been a score of restaurants highlighting French traditional classic dish and affordable prices.
Now, restaurants such as Bouillon Julien are offering plates of Veal blanquette, roast chicken and fries, calf's sweetbread and pot-au-feu that are Delicious, simple, honest and stripped of all pretense. The dishes are not pretty: such as a plate of steak with peppercorn sauce ( maybe splodges of sauce all over the dishes rim, BUT BUT this is the kind of meal I have been looking for, a comfort food simple, good and price-wise a bargain. reminiscent of Parisian Sunday Dinners.
https://www.bouillon-julien.com/menu
A new crop ( actually old restaurants) are putting old French classics (( and cheap) back on the menus. Hurrah!! It's about time.
One of my favorite places in Paris, Chez Julian ( has been converted from an upper-class brasserie) to a modest eatery with only French classic dishes in a stunning settling.
Until late is was impossible to find good French onion soup or sole meuniere on Paris menus. Oh, there was still a few like my go to bistro in the 7e, La Fontaine de Mars.
But recently, there has been a score of restaurants highlighting French traditional classic dish and affordable prices.
Now, restaurants such as Bouillon Julien are offering plates of Veal blanquette, roast chicken and fries, calf's sweetbread and pot-au-feu that are Delicious, simple, honest and stripped of all pretense. The dishes are not pretty: such as a plate of steak with peppercorn sauce ( maybe splodges of sauce all over the dishes rim, BUT BUT this is the kind of meal I have been looking for, a comfort food simple, good and price-wise a bargain. reminiscent of Parisian Sunday Dinners.
https://www.bouillon-julien.com/menu
Wednesday, October 2, 2019
The sardines, goddess of plates and tins in France
There is a harbor, ( in Brittany) a bay where sardines meet every year from April to September, as if ending their lives there and their journey in a tin was a sweet dream.
As if in theses small cans, tightly packed with their buddies, the pleasure of being tasted, many months, years after even prolonged their existence a little.
Ten years of maturing is meant to be the ideal for a vintage box to taste all the confit flavor...
All this a bit poetic , you ask? Why yes, if you never had a tin of these special vintage sardines then you don't know what a sardine is and these sardines, these little clupeidae's ( that's sardines to you) has nothing in common with its comrades!.
As if in theses small cans, tightly packed with their buddies, the pleasure of being tasted, many months, years after even prolonged their existence a little.
Ten years of maturing is meant to be the ideal for a vintage box to taste all the confit flavor...
All this a bit poetic , you ask? Why yes, if you never had a tin of these special vintage sardines then you don't know what a sardine is and these sardines, these little clupeidae's ( that's sardines to you) has nothing in common with its comrades!.
