Only three weeks to go, and one of the question is what to eat in Paris?
Below is a list of suggestions (all looks delicious). Have a look.
You’ll certainly want to try some French specialties when you’re in Paris. Be prepared to have some of your pre-conceived notions dashed when it comes to French cooking. Rich, heavy sauces? Not necessarily true. Unless you’re in a region famous for its butter and cream sauces like Normandy, meat dishes are most often served in their own jus. Gravies, in general, tend to be much lighter than American or English gravies. This also holds true for soups or potages.
Miniscule portions? Also not true. In recent years, starters have doubled in size. You’ll usually encounter small portions only when ordering a gourmet meal meant to be eaten in different courses. Portions are kept small enough so that you can enjoy each course - and still have room for the goodies to follow.
>> If you’re traveling on a budget but still want to eat well in Paris, be sure to check out these tips for finding cheap eats in Paris.
French snacks
The French don’t normally snack in between meals, but around 3 or 4 in the afternoon, kids are treated to a ‘goutee’ or tasting. This could be a ‘pain au chocolate’, a slice of brioche with jam, or a bar of chocolate.
You may want to try these French specialties for your ’snack’:
Croque Monsieur
A grilled cheese sandwich with ham.
Croque Monsieur
A grilled cheese sandwich with ham.
Croque Madame
A grilled chesse sandwich with ham and one sunny-side up egg.
A grilled chesse sandwich with ham and one sunny-side up egg.
Quiche Lorraine
A cream and cheese tart with bacon bits.
A cream and cheese tart with bacon bits.
Les Madeleines (made famous by Proust). You can buy these buttery little bite-size cakes at the bakery or at the grocery store. They will melt in your mouth - and are just the right thing for an afternoon tea (but you rarely would see them on a restaurant menu, because it’s just a snack). My preferred version of the Madeleine is the Financier which seems to be twice as buttery.
Galette
A salty pancake usually filled with cheeses, meats, cream, seafood, ham, tomatoes, etc.
A salty pancake usually filled with cheeses, meats, cream, seafood, ham, tomatoes, etc.
Escargots
Snails. What could be more French?
Snails. What could be more French?
Comfort Food
Couscous (not exactly French, but definitely a North-African contribution to French cooking which is here to stay)
More on Couscous
Couscous (not exactly French, but definitely a North-African contribution to French cooking which is here to stay)
More on Couscous
Boeuf Bourguignon (Beef Burgundy)
Beef stew prepared in burgundy wine is a favorite in the winter months.
Beef stew prepared in burgundy wine is a favorite in the winter months.
Coq au Vin
Chicken simmered in wine. Another winter favorite.
Chicken simmered in wine. Another winter favorite.
Pot au Feu (Pot Roast)
If you can try a traditional pot-su-feu, do so!
Some restaurants leave the bone and its marrow in the serving bowl. This is the secret to a good pot au feu.
If you can try a traditional pot-su-feu, do so!
Some restaurants leave the bone and its marrow in the serving bowl. This is the secret to a good pot au feu.
Confit de canard. Simmered duck.
This dish should be designated the No 1 Comfort food of France. Nothing is better than a good confit.
This dish should be designated the No 1 Comfort food of France. Nothing is better than a good confit.
Boudin Noir
Blood sausage, or blood pudding with sauteed potatoes and apples. This is comfort at its best.
Blood sausage, or blood pudding with sauteed potatoes and apples. This is comfort at its best.
Cassoulet
A specialty of the Toulouse region, cassoulet is made with beans and sausage.
A specialty of the Toulouse region, cassoulet is made with beans and sausage.
Raclettes
A mountain specialty, raclettes are usually potatoes dipped in a cheese fondue. Good for stick to your ribs appetites on cold winter nights.
A mountain specialty, raclettes are usually potatoes dipped in a cheese fondue. Good for stick to your ribs appetites on cold winter nights.
Seafood
Moules (Mussels)
If you have never tried mussels in Europe, you’ll find them to be quite different from New Zealand or Maine mussels. These mussels are normally much smaller and very sweet tasting.
‘Mouclade’ is a tasty preparation of mussels baked in a cream and white wine sauce.
Moules (Mussels)
If you have never tried mussels in Europe, you’ll find them to be quite different from New Zealand or Maine mussels. These mussels are normally much smaller and very sweet tasting.
‘Mouclade’ is a tasty preparation of mussels baked in a cream and white wine sauce.
Huitres (Oysters)
Oyster bars are popular in Paris (check out the Oyster bars in Montparnasse - at the Blvd. Montparnasse and Blvd. Raspail intersection.
We eat oysters at Le Dome and have never been disappointed.
Oyster bars are popular in Paris (check out the Oyster bars in Montparnasse - at the Blvd. Montparnasse and Blvd. Raspail intersection.
We eat oysters at Le Dome and have never been disappointed.
Desserts
Iles Flottantes
Floating islands are mountains of meringue floating on a lake of ‘Creme anglaise’ or vanilla cream sauce.
Light and almost calorie free! (Okay, I’m fibbing, but it tastes that way).
Iles Flottantes
Floating islands are mountains of meringue floating on a lake of ‘Creme anglaise’ or vanilla cream sauce.
Light and almost calorie free! (Okay, I’m fibbing, but it tastes that way).
Clafoutis.
Sponge cake type texture filled yummy fruits of the season.
Sponge cake type texture filled yummy fruits of the season.
Fraises du bois. Wild strawberries.
Delicious - if you can find them in the market.
Delicious - if you can find them in the market.
Do you have a favorite French dish?
Let us know at Parislogue.
Let us know at Parislogue.
