Do you feel anxious or intimidated when you reach the entrance of a French restaurant, bistro or brasserie? Do you even know the difference? How can you feel comfortable dining in Paris?
A stroll past shop windows will teach you that a boulangerie sells breads and a patisserie sells fancy pastries.
But when you get to the open air market … HELP.
Well, help has arrived via “Dining Out in Paris – What You Need to Know Before You Get to the City of Light” by Tom Reeves. It is the perfect intro to all things culinary in Paris to get you on your way to a gastronomic adventure.
Some of the topics explained for dining in Paris are:
- French law pertaining to menu postings
- Michelin stars and reservations
- Dining hours
- Dress codes
- Meal courses
- Fixed prix vs. a la carte
- How would you like your meat cooked?
- Vegetables and side dishes
- Aperitif vs. digestif vs. cocktails
- Ordering wines
- Ordering water
- Service and setting the pace
- Simple meals served in a casual atmosphere
- Small, family-run restaurants serving classic French cuisine, often regional, with generous helpings, simply prepared with fresh ingredients
- Snacks and meals in copious portions of satisfying no-nonsense cooking like sauerkraut and beer. Often decorated in Belle Epoque style, they have longer operating hours
Salons de the
- Tea, light meals and desserts served only throughout the afternoon in a quiet atmosphere
Bars a vin
- Wine bars to savour fine wines at a reasonable price.
Gourmet Food Shops
- Renowned traiteurs
- Specialty stores
French Food Market
Contact Information for Recommended Favourites
Top Ten Restaurants in the Latin Quarter
Top Ten Find Food Stores in or Near the Latin Quarter
Ten Top Tips on How to Dine Like a Local
“Fait Maison” and What it Means for You
I received a copy for review from the author. A paperback version is available for purchase on Amazon.com http://amzn.to/2aZYEP6
- 1¼ lb large shrimp
- ⅓ cup extra virgin olive oil
- lemon zest (from 2 lemons)
- 3 cloves of garlic, minced
- salt and pepper to taste
- 454 grams spaghetti or linguine
- ½ cup extra virgin olive oil
- ⅓ cup lemon juice
- ½ cup Parmesan cheese
- lemon zest (from one lemon)
- salt and pepper to taste
- 1/2 cup asparagus tips
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- Marinate shrimp with extra virgin olive oil, lemon zest and minced garlic.
- Cook pasta according to package directions.
- Meanwhile cook shrimp until pink -- about 2 minutes per side depending on size of shrimp, add asparagus, mushrooms and onion.
- Whisk together the ½ cup extra virgin olive oil and ⅓ cup lemon juice and Parmesan cheese.
- Drain the pasta. Add the pasta to your skillet with the lemon sauce. Toss well.
- Add in the lemon zest and sprinkle with salt and pepper to taste.
- Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.
Brussels sprouts don’t need to be boring. Liven up this often neglected vegetable with the zip of ginger and a sweet touch of honey to make this a year-round family favourite.
- 3-4 cups brussels sprouts, sliced thinly
- 2 inch ginger, finely chopped
- 1 tbsp pepper flakes
- 3-4 tbsp honey
- 3 tbsp olive oil
- salt to taste
- In a pan heat the olive oil, add the ginger, sauté for a minute.
- Add the finely sliced Brussels sprouts.
- Roast till it is nice and crisp.
- Add salt, red pepper flakes, honey and toss.
- Serve hot.
You can fool yourself with this quick and easy pizza bread served along side a healthy salad.
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1 chopped plum tomato
- 3 large mushrooms, chopped
- 1/4 cup chopped green bell pepper
- 1/4 cup olives
- 1 cup milk
- 1 large egg
- 1/4 cup olive oil
- 1 cup tomato sauce, divided
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350° F. Grease a 9x5 loaf pan
- In a medium bowl whisk the flour, baking powder, baking soda, salt and italian seasoning together. Add the cheese, pepperoni, tomato, mushrooms, olives and bell pepper; toss until coated with the flour mixture.
- In a separate bowl whisk the milk, egg and oil together. Pour over the dry ingredients. Gently stir and fold together just until combined.
- Spoon half the batter into the prepared pan and spread from corner to corner. Dollop 2/3 cup of the sauce over the batter and spread from edge to edge. Spoon the remaining batter into the pan and spread over the sauce.
- Drop the remaining sauce by the spoonful over the top then sprinkle with the parmesan cheese.
- Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out with no wet batter stuck to it. Let the loaf cool in the pan 20 minutes or so then turn out and cool completely on a wire rack.
Oops! Forgot about the bunch of bananas I bought a week ago.
A simple banana bread to the rescue.
After all you cannot live off banana smoothies, can you?
- 3 ripe bananas
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 2 cups flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup chopped nuts
- Mix bananas, vanilla and eggs
- Mix flour, sugar ,cinnamon, salt and soda
- Add dry ingredients to wet mixture
- Add nuts
- Stir well
- Put in buttered 9x5 inch loaf pan
- Bake 1 hour at 350F
Using up some leftovers, dinner came from mixed spring greens, chicken breast, tomatoes, corn kernels, avocado, bacon and red onion.
Topped off with a sweet and spicy honey-mustard dressing.
- 2 tablespoons extra-virgin olive oil
- 1/3 cup honey
- 1 cloves garlic, minced
- 3 tablespoons whole grain Dijon mustard
- salt and pepper to taste
- Blend all ingredients well.
It’s too hot to cook. All I want for lunch is a salad but the salad dressing bottles are down to the last drop. I need a recipe for something “creamy”.
To the rescue is Stuart O’Keeffe’s new cookbook, “The Quick Six Fix” that I received recently to review. It’s 100 no-fuss, full-flavour recipes — 6 ingredients, 6 minutes prep and 6 minutes cleanup.
Okay, I forgot to time myself but it was quick and easy and all the ingredients were in my refrigerator. And it was delish!!! I’ll make it again for sure. It was great on the chunky side too.
- 1 ripe avocado, peeled, pit removed
- 3/4 cup sour cream or crema
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Place all ingredients in a food processor blender and process until well mixed and creamy.
- Store in an airtight container and refrigerate up to 5 days.
When citrus is called for in a dressing, always use fresh squeezed juice, not canned, cartoned or frozen. It makes a tremendous difference in flavour.
A lunchtime salad a day and you can feel your waistband loosening up. What feels better than that?
- 1 cup mixed spring greens
- 1-1/2 tablespoons dried cranberries
- 1/4 cup diced cantaloupe
- 1 tablespoon slivered almonds
- 4 oz. grilled chicken
- 1 tablespoon honey balsamic vinaigrette
- Combine all ingredients in a bowl and toss to combine.
The season of summer and salads is upon us. Time to lighten up to help beat the heat and humidity.
At 40 calories per tablespoon, this refreshing dressing makes me look forward to that bowl of greens.
- 5 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/4 teaspoon coarse salt
- 1/8 teaspoon pepper
- 1 tablepoon extra-virgin olive oil
- Mix all ingredients well.