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Four-star Gourmet Food in Paris - Part III

By Phil Chavanne

If there is something the French know how to do well, is food. The food is more art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of Paris-Eiffel-tower-news.com if you do not go looking for the best culinary glories of Paris for you. Sampling the following is not an option - is a must!

Now in this third part, icing on the cake (no pun intended), I discovered two more culinary wonders of Paris, even for simply outstanding range of ice cream desserts Berthillon and sorbets on the beautiful island of St-Louis.

BE - Tasty and Classy

Boulangépicier, or "BE" for short, is owned by two of the chef more Paris famous and respected and baker: Alain Ducasse and Eric Keyser, respectively.

BE and the result of merging the concept of "Boulanger" (bakery) and 'épicier' (grocery store). His culinary creations are inspired by simple, traditional French recipes.

SE is located in a intelligent building, typically Parisian located not far from the Arc de Triomphe, and close to Parc Monceau. This makes it an ideal place to take lunch near one of the most beautiful green expanse of Paris.

A sale is a selection of excellent products and a tempting selection of sandwiches, homemade soups and salads fresh as well as pastries and desserts, whether to go or eat in (there is a seating area that takes about ten).

In front of grocery sells a wide SE gourmet products (unusual spices, condiments, jams, chocolate, candy, pasta etc.), and a small selection of organic produce and dairy products.

In front of the bakery, they sell Mr. Keyser recognized breads, home made, whether as a loaf to take home or in the matrix of the hydrant ready-made sandwiches. I had never actually tasted Keyser bread, and really surprised to find that was far superior to almost anything I've tried other bakeries Paris, including the famous Paujauran bread.

The variety of breads is carefully displayed, but they are made of various combinations of high quality ingredients and are all at once tasty, crunchy, sweet and moist, ideal to escape the mass-produced everywhere chewy white bread.

I was particularly intrigued by the concept of 'Sandwich Brochettes', a variety of mini-sandwiches on skewers. After much deliberation, I went for the 'Brochette Riviera', which consists of bread rolls filled with black olive tapenade (olive paste) and slices of fresh goat cheese, tomato buns filled with 'caviar' and basil tomato turkey, and then basil buns filled with pesto and sundried tomatoes. rational choice.

I sprinkled the lot with a bottle of Orezza, a sparking mineral water of origin Rappagio springs near Corsica. I had never tried before, and expected to find the most common French mineral water brands as Chateldon and Badoit, but it was a pleasant surprise - Orezza has a fine flinty aftertaste delicate levels of natural gas.

Naturally, this "food design" is not the most cheapest: sandwiches start at 5 euros, and my Brochette Riviera set me back € 7.5. But it was worth every penny.

Tuck into BE tasty and classy food on the road or to carry 73, boulevard de Courcelles, 75008 Paris

And Now for a little dessert ...

I think it's safe to say that Berthillon sets the standard for ice cream and straw ... Not only in Paris, but all of France - and quite possibly the world.

Parisian Berthillon ice cream is at the center of the Ile St-Louis, a small island in the Seine River, which is itself a major tourist attraction. The island of San Luis is a charming miniature Paris quaint restaurants and hotels. In the 20th century, its inhabitants figured their specificity, and "separated" from France to become the "Republic of Isla de San Luis. One of those crazy ideas French!

Most food stores, tea rooms and restaurants in the Saint-Louis Island advertise that store Berthillon ice cream. However, there is only one living area Berthillon. The company is owned and operated by the Chauvin family, descendants of the same name Berthillon man who opened the first store in 1954. The room is within intelligent, with wood paneling and out, an elegant version of U.S. friendly.

Berthillon sells its ice cream in bulk and by the scoop on her salon, but many other retailers in Paris sell their ice cream cones and cups, and some grocery stores sell larger quantities.

Any guilt you might feel like complacency may be buried because Berthillon fame derives in part from its use of natural ingredients. Their sweets contain no chemical preservatives, sweeteners, or stabilizers. The ice cream is made with nothing more than milk, cream and eggs and flavorings are natural: cocoa, vanilla, fruit etc.

In terms of taste, which go far beyond "Food fish ',' Chunky Monkey 'Prepare y. for something much more refined and ultimately, much more tempting to the palate of age (which should be stimulated rather than assaulted). We're talking pear sorbet flavor to me than a real pear pear yes, green apple, wild strawberry ("fraise des bois"), coffee, nougat of honey, Armagnac prunes ... All to die.

Note that the French do not scoff, that "taste" (savor with relish) - so if you are expecting large portions of Ben & Jerry's like you get in the U.S., he was disappointed. But again, that may not be as bad as far as our waist lines referred ...

Unfortunately, Berthillon Excellence is not a secret. There is always a long list of eager customers no matter where you go, and even worse in hot weather. Trust in me, however, the trip worthwhile.

I I like their hours though - open from 10 am with a late closing time eight p.m., I know my wishes evening will be served - well, at least from Wednesday to Sunday, as unfortunately was closed the rest of the week. In addition, much to my dismay, I found the place not open to the public during much of the summer holidays (a relatively frequent in France). However, all is not lost because we can always get our Berthillon of other ice cream shops and tea rooms on the island!

For a sample of a habit of Bertillon, gourmet glories, get on Ile Saint-Louis: walk on the left side of Notre Dame in the back of the Cathedral, cross the bridge to your left on the Ile Saint-Louis, and then turn right on Rue St-Louis en l'Ile, and go to number 31 on the right side of the street. Or go underground and get off at Pont Marie, and cross the bridge. Upon reaching the main street of the island, which left hard and the store is right there in the street.

About the Author

A known expert of the French capital, Phil Chavanne shares his inside knowledge of Paris at Paris-Eiffel-Tower-News.com, a free guide offering useful advices on Paris hotels, restaurants and landmarks to the traveler on his way to France.

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