If I’m being totally honest, and I sure try to be on my corner of the internet, I went to Europe with an insane ‘to eat’ list and map. I built an agenda alternating activities and snacks, so our fat little fingers were thrilled, and keeping David well-fed encouraged his patience as I dragged him all over creation.
We love falafel, like any good Jews, and were staying right near the Rue du Roisiers. We divided and ordered sandwiches from each Chez Marianne and L’As du Fallafel and had ourselves a head-to-head lunch battle.
L’As du Fallafel was the winner for sure, and I’m not the least bit embarrassed to say we waited in that fast-moving line several more times during our stay, and I’ve definately craved it since. Extra sauce piquante is the way to go, trust.
Chronic sweet tooth that I have, I had to indulge in Angelina‘s lauded hot chocolate. And this might be sacrilegious, but I thought it was just yummy, but not miraculous. I spoil us with rich homemade cocoa, and fresh whipped cream happens often, so my standards are crazy high. Delicious, but not life changing.
But now, Jacques Genin‘s caramels- magical. I had been skeptical of how good overpriced sweets could be… I was wrong, they were better. The pepper and passion fruit-mango varieties were my favorite, but every single flavor (I bought them all) was incredible. The mademoiselle helping me thought it was the most precious thing that David was taking pictures through the window from where he was waiting with our bikes… she gave us some extra treats for our “lune de miel” with a wink, and I didn’t have the heart to correct her.
When we went to Berthillon, David let me pick all the flavors- that’s true love. We took our stacked cones down to the Seine and I devoured my mirabelle plum, passion fruit, and wild strawberry sorbets, as well as David’s pistachio, salted caramel, and pinenut praline ice cream. He thought I was joking when I stopped for a second cone when we passed the storefront again, but it was so creamy and delicious, and I still had more flavors to try!
Pierre Herme ruined lesser macarons for me, forever. Olive oil and mandarin, vanilla-violet-blackcurrant, passion fruit- strawberry rhubarb, yasamine (jasmine, mango, candied grapefruit) and more, I bought bagsful every time we passed a shop. I always intended to save some for later, but never managed to stop myself from nibbling away. Their pastries and pates de fruit were equally as incredible, and I dream of the caneles.
I have a serious love for laminated dough of all kind, so I made a point of eating at least one croissant a day, usually two or three, from as many boulangeries as possible. Pierre Herme’s signature ispahan (rose, raspberry, lychee) was the most fantastic stuffed croissant I encountered in all of Paris. It was even more delicious than it was beautiful, and it was practically a work of art.
I’d have to say that the best classic croissant au beurre was at Gontran Cherrier, a recommendation from Clotilde. Gloriously flaky and shatteringly crisp, I found my napkin sprinkled with pastry shards. The buns and curried bread were also incredible, and the kouign amann and madeleines we took to go all made scrumptious picnic snacks.
I’ve mentioned our neighborhood boulangerie, Poilane, before. Just across from our flat, their wood-fired breads are magnificent, their sourdough renowned, excellent croissants, and baguette to die for. But unsung heroes are their punitions- legendary shortbread cookies, generously dispensed. I’m attempting them at home, and will report back on that.
Maison Kayser‘s pain au cereales was as incredible as rumored, but so was the pain au chocolat. The brioche (both au pralines roses and mousse line) were fantastic as well. I’m certain I ate more carbs in Paris than I had in months, and it was worth every delicious calorie.
I’ve mentioned some of our other meals in specific- fondue, steak, crepes but we really ate so much- everything we possibly could, and more than we photographed! There are so many places I need to return to Paris to try for the first time still, but when I do, I’ll be sure to revisit some of these highlights.