Tasting Wine from the Stelios Kechris Estate at Mavrommatis

April 3rd, 2015
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Stelios Kechris - Winemaker

Stelios Kechris – Winemaker
Photograph by www.DiscoverParis.net

Last Friday we attended a presentation of the wines of Stelios Kechris, a winemaker from Kalochori – a small town in Thessaloniki in the Macedonia region of Greece. The event was held at the wine shop Mavrommatis, located near the foot of rue Mouffetard in the 5th arrondissement of Paris.

Quatrième Dimension "t" and Kechribari

Quatrième dimension “t” and Kechribari
Photograph by www.DiscoverParis.net

We tasted two whites and two reds and ended up buying a bottle of Kechribari, a white wine made from 100% Roditis grape; and Quatrième Dimension “t”, a red wine made from 50% Xinomavro, 30% Merlot, and 20% Cabernet Sauvignon. Back home, we served these with the meals that we prepared and, at the same time, recorded our appreciations of the wines.

Tasting the Kechribari was a real surprise for me because it expressed a light fragrance and flavor of pine resin. Until that moment, I had never sampled a resinated Greek wine at the Mavrommatis cellar. In fact, one of the winemakers whom I met there told me that resin was traditionally used to cover up defects in wine and that a good wine maker avoids the use of this substance. However, Kechribari was a pleasure to drink – with a robe of brilliant pale gold, it tasted light, slightly tannic, and a bit peppery with notes of lime. For me, this wine would be a refreshing apéritif served chilled on a warm summer’s day, or would be appropriately served with a chicken or pasta dish.

At the tasting, the Quatrième Dimension “t” expressed an aroma and flavor of cooked red fruits. We purchased a bottle, took it home, and opened it the next day. This time, the cooked red-fruit sensation that we had appreciated at the tasting was missing. However, the following day we tried it again and voilà! – the flavor had returned. It only needed a few hours after opening for its full flavors to develop. Medium-bodied and dry, this wine enhanced our appreciation of the steak that we prepared that evening.

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Which Dining Guide Do Most French Waitresses Recommend to Paris-bound Travelers?

March 21st, 2015
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Waitress Admiring Our E-book

We like to think that the dining guide most French waitresses recommend is our new e-book Dining Out in Paris – What You Need to Know before You Get to the City of Light.

Entering into a restaurant in Paris can be a formidable experience for the uninitiated traveler. Not only do you have to contend with trying to make your wishes understood by a waiter or waitress who may or may not speak your language, but you must learn quickly how to adapt to local dining customs as well.

If you are a first- or second-time traveler to Paris, our new e-book, Dining Out in Paris – What You Need to Know before You Get to the City of Light, will provide you the with the knowledge and confidence that you need to enter into a Parisian restaurant to enjoy a fine meal and to have a wonderful dining experience.

Bonus!
Dining Out in Paris – What You Need to Know before You Get to the City of Light contains in-depth reviews of twelve of the author’s favorite restaurants.

Click here to order! http://amzn.to/1nkgCyu

Note: You don’t need a Kindle device to read Dining Out in Paris. Amazon.com provides FREE reader apps that work on every major tablet, smartphone, and computer so that you can read e-books on whatever type of device you own. Click here to learn more.

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Rétro Mobile – A Trip down Memory Lane (Part II)

March 5th, 2015
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Officers on Patrol

Officers on Patrol at the Rétro Mobile Automotive Show
(These are the kind of officers that make you want to be arrested —
and handcuffed too!)

Photograph by www.DiscoverParis.net

I attended the Paris Rétro Mobile automotive show in early February and posted a number of photographs on my blog of February 7. My readers were so appreciative of the images there that I have decided to publish more.

Delahaye

Delahaye
Photograph by www.DiscoverParis.net

Amilcar

Amilcar
Photograph by www.DiscoverParis.net

Delaunay-Belleville 1913 Type HC4

Delaunay-Belleville 1913 Type HC4
Photograph by www.DiscoverParis.net

Alfa Romeo

Alfa Romeo
Photograph by www.DiscoverParis.net

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Angels of Paris – A Guided Walking Tour with Rosemary Flannery

February 17th, 2015
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When Rosemary Flannery invited me to join her for a guided walking tour to see the angels of Paris, I jumped at the chance. Rosemary is an expert on angels, having published a book on the subject.

The rendezvous point was set for place Saint-Michel, a popular square on the river between quai Saint-Michel and quai des Grands Augustins. The day was cold and drizzly, but the rain didn’t come down hard enough to keep me away. Nor did it chase away other people who gathered there for one reason or another. Soon the square was abuzz with different groups milling about.

Rosemary Flannery

Rosemary Flannery
Photography by www.DiscoverParis.net

Rosemary showed up, looking lovely in her red jacket.

Adrian Leeds

Adrian Leeds
Photography by www.DiscoverParis.net

Adrian Leeds showed up carrying a red umbrella. No shrinking violet she! A woman who wears many hats, including the beret that she dons for style and for warmth, she is president of The Adrian Leeds Group.

Rosemary Begins Her Presentation

Rosemary Begins Her Presentation
Photography by www.DiscoverParis.net

Another person showed up (on the right in the photo above), but she had to dash off soon after. That left us as a group of three, Rosemary, Adrian, and me.

Rosemary at Place Saint-Michel

Rosemary at Place Saint-Michel
Photograph by www.DiscoverParis.net

Rosemary talked about Michel, the Archangel who defeated Lucifer in a mighty battle and cast him out of Heaven. Attached to Michel’s back are enormous wings befitting a powerful angel, while Lucifer displays only tiny bat-like wings affixed to his shoulder blades. The sculptural group by Francisque Duret was created to embellish this square, which was built by architect Gabriel Davioud in 1860 during the era of Baron Haussmann’s renovation of Paris.

Entrance to the Mansion of Issac de Laffemas

Entrance to the Mansion of Isaac de Laffemas
Photograph by www.DiscoverParis.net

Rosemary and Adrian Admire Angel on the Doorway to the House of Isaac de Laffemans

Rosemary and Adrian Admire Angel on the Doorway to the House of Isaac de Laffemans
Photograph by www.DiscoverParis.net

Our next stop was on rue Saint-Julien-le-Pauvre, where we admired the pediment over the entrance to the house of Isaac de Laffemans. One of the most despised public figures of the 17th century, de Laffemans served as the Civil and Criminal Lieutenant of the Provost of Paris, administering “justice” to the enemies of anyone suspected of plotting against Louis XIII. The pediment displays a chubby angel and a lounging woman in a low-cut gown, who swings the scales of justice to and fro, apparently with the same insouciance that de Laffemans had for his victims.

Les Deux Palais Café

Les Deux Palais Café
Photograph by www.DiscoverParis.net

Angels on Spire of Sainte-Chapelle

Angels on Spire of Sainte-Chapelle
Photograph by www.DiscoverParis.net

We were feeling chilled, so we stopped for hot chocolate at Les Deux Palais, a café across the street from the Palace of Justice. While we warmed up, Rosemary talked about the angels of the spire of Sainte-Chapelle, a 13th-century gem of a church that stands next to the palace. She explained that there are eight angels, four of which hold instruments of the Passion. They are interspersed with four angel musicians blowing long trumpets.

Rosemary Gestures toward the Tour de l'Horloge

Rosemary Gestures toward the Tour de l’Horloge
Photograph by www.DiscoverParis.net

We left the café and stopped just a block away to admire the Tour de l’Horloge. Constructed in the 14th century at the behest of Charles V, the face of the clock displays a duo of angels bearing the royal shield.

Matthew the Evangelist as Angel on Tour Saint-Jacques

Matthew the Evangelist as Angel on Tour Saint-Jacques
Photograph by www.DiscoverParis.net

Looking at Angels on Saint-Jacques Tower

Looking at Angels on Saint-Jacques Tower
Photograph by www.DiscoverParis.net

At the corner of avenue de Victoria and boulevard de Sébastopol, we looked up to see the Tower of Saint-Jacques rising high above. Rosemary pointed out an angel who represents Matthew, one of the four evangelists of the New Testament. The tower was built as a bell tower for a church named Église Saint-Jacques-de-la-Boucherie, whose parishioners were the butchers of the central market place that once existed nearby. The church was dismantled during the Revolution, but somehow its tower was preserved. Today it soars gracefully into the Paris sky!

Rosemary on Rue de la Verrerie

Rosemary on Rue de la Verrerie
Photograph by www.DiscoverParis.net

Rue de la Verrerie was our penultimate stop. Rosemary called our attention to two angels sitting on the molding of the façade of the Saint Merry Church presbytery. Merry, a nickname for Medericus, was a 7th century abbot who came to Paris to live as a hermit. Somehow, he got a church named after him. The angel on the left clutches a giant pair of keys in tribute to Peter, gatekeeper of Heaven, while the other holds an abbot’s staff. Between the angels, just below the molding, is a heart, an allusion to Medericus’s heart that was once conserved as a relic here until it disappeared during the Revolution.

Angels on Administrative Building at Place de l'Hôtel de Ville

Angels on Administrative Building at Place de l’Hôtel de Ville
Photograph by www.DiscoverParis.net

From rue de la Verrerie, we walked over to place de l’Hôtel de Ville where Rosemary pointed out a duo of mischievous-looking angels with fetching smiles posed above the sober facade of an administrative building. Between them, the angels present the Seal of Paris: a three-masted galleon floating along the wavy currents of the Seine. A patterned strip of fleur-de-lis decorates the top, while the shield is crowned by a circle of crenelated towers, evoking the medieval ring of fortifications that once surrounded the city.

Rosemary at Place de l'Hôtel de Ville

Rosemary in front of the Carrousel at Place de l’Hôtel de Ville
Photograph by www.DiscoverParis.net

Rosemary was eager to show us other angels, but we had run out of time. It had been a fascinating morning learning about the angels of Paris!

Rosemary Flannery offers guided tours of Paris. Information about her services can be found at the following link: http://passport-to-paris.com/.

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Rétro Mobile – A Trip down Memory Lane (Part I)

February 7th, 2015
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Salon Retro Mobile

I attended the Rétro Mobile automotive show in Paris on Thursday. What a joy it was to see what are now considered to be “classic” cars on display. I remember the days when I fervently wished that I could lovingly caress the smooth, sleek body…

Oops! How did that picture get in here?

…of my own fine automobile.

Shelby Mustang

Shelby Mustang
Photograph by www.DiscoverParis.net

Those days are gone now. The autos that I once admired now cost thousands of dollars more than they sold for back in the days of my youth. I couldn’t afford them then and I can’t afford them now!

Delahaye

Delahaye
Photograph by www.DiscoverParis.net

Pegazo Z-102 Touring Superleggera

Pegazo Z-102 Touring Superleggera
Photograph by www.DiscoverParis.net

Bugatti

Bugatti
Photograph by www.DiscoverParis.net

Rétro Mobile
Paris Expo Porte de Versailles – Pavillon 1
Metro: Porte de Versailles (Line 12)
The exposition continues through February 8.

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Tasting Three Craft Beers and a Burning Pig Burger at Brewberry Bar

February 4th, 2015
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Cécile Thomas Serving Brewberry Beer N° 3

Cécile Thomas Serving Brewberry Beer N° 3
Photograph by www.DiscoverParis.net

Cécile Thomas, proprietor of Brewberry Bar, invited journalists and bloggers to her beer bar last night. I had the opportunity to taste three craft beers while listening to the funky music of James Brown over the sound system.

Laugarepa
The slightly bitter taste of this blonde beer, brewed by Laugar Brewery near Bilbao, Spain, was offset with a note of honey. Alcohol content: 5.4%

Brewberry Beer N° 3
This is an American Strong Ale created especially for Brewberry Bar by a Danish company called To Øl. Brewed with two different hops, Mandarina and Mosiac, an aggressive flavor akin to bitter grapefruit or dark mountain honey comes through. Alcohol content: 9.8%.

Black is Beautiful
An oatmeal stout brewed by To Øl, Black is Beautiful did not taste as bitter as I initially thought it would — the flavor of blackstrap molasses predominated. Opaque and dark, it is truly a black beer. Alcohol content: 6.8%.

Burning Pig Burger
Cécile came by with a tray of Burning Pig burgers, a sandwich made from pulled pork and Burning Dog beer served on a hamburger bun. It’s barbeque flavor was a perfect accompaniment to the beers that I tasted that night.

Brewberry Bar serves twenty-four craft beers on tap. In my mind, this place should be the first stop for beer lovers who come to Paris. Leave the Eiffel Tower and the Louvre for another day! English is spoken here.

Brewberry Bar
11, rue du Pot de Fer
75005 Paris
Tel.: 01.43.36.53.92

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Saving Mona Lisa — A Book Review

January 12th, 2015
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Saving Mona Lisa

Gerri Chanel’s book Saving Mona Lisa (2014; Heliopa Press) is a fascinating account of the efforts of the directors, staff, and employees of the Louvre museum to move most of its precious art collection to safekeeping just prior to the opening days of World War II and then again during the German occupation.

In 1933, alarmed by the rise of Hitler and the Nazi party in Germany, and acting on the premise that Germany would eventually invade France, the director of the Louvre began to make plans with his curators to identify safe locations in different areas of the country in which to store the museum’s artworks. By the time Germany and the USSR signed a non-aggression pact in 1939, employees at the Louvre were ready to begin the task of packing and moving.

Saving Mona Lisa recounts in detail the daunting logistics of packing thousands of artworks—some of them oversized, cumbersome pieces—and transporting them by truck to manors and châteaux throughout France that had been identified as places that the Germans would be unlikely to bomb during an invasion. Not only did difficult transportation arrangements have to be made, but once the works of art arrived at their destinations, they had to be properly stored to protect them from damage by fire and humidity.

Once the Germans invaded and occupied France, they set up a taskforce to identify works of art that they wanted to seize and remove to Germany for an enormous museum that Hitler planned to create in Linz, Austria. Several of Hitler’s henchmen also targeted certain works for their personal collections. Saving Mona Lisa recounts the ingenious efforts of Jacques Jaujard, director of the Louvre, to thwart the Germans in their endeavors.

Chanel has succeeded in writing a compelling epic from material that could have inspired only a dry recounting of the Louvre’s effort to protect its treasures. Carefully researched, Saving Mona Lisa recounts important historical details, not only about the undertaking, but also about World War II France and the many French men and women who risked their lives to protect the museum’s precious heritage.

Gerri Chanel’s book Saving Mona Lisa: The Battle to Protect the Louvre and its Treasures During World War II can be purchased on Amazon.

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Best Blog Posts for 2014

December 31st, 2014
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We published blogs on a wide variety of topics in 2014. Here is a list of some of our best:

Book Reviews
Le Guide Hachette des Bières
Are We There Yet? – 90+ Ways You Know You’re Becoming French
Angels of Paris

Wine
Tasting Greek Wines at Mavrommatis
Thierry Givone Opens New Wine-tasting Room
Neige – An Apple Ice Wine from Quebec

Chocolate
Santiago Peralta Talks about His Chocolates at Mococha
Whisky and Chocolate Paring at Maison Claudel
Chocolat Elot from Martinique
Champagne and Chocolate at Mococha

Food Festivals
Noël Gourmand
I Love Italian Food – The Furoi Show
Les Delices d’Haïti at the Foire de Paris
Paris Street Food Festival
A Visit to the French Overseas Departments at the Paris International Agriculture Show

Miscellaneous Fun
Cocktail Party at Nose
52 Martinis Paris Cocktails Meet-up at Club Rayé
CitizenM’s Launch Party
How to Find a Party in Paris
Tropical Stars Shine over Paris
A Hands-on Pastry Workshop in the Town of Saint-Ouen

Bonne lecture et Bonne Année!

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Dining Out in Paris – What You Need to Know about the New French Law

December 30th, 2014
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Fait_maison_logo

Effective January 1st, a new French law takes effect that will change the way you select your food in French restaurants. On that date, all restaurants in France (whether they claim to prepare homemade dishes or not) will be required to indicate somewhere in the restaurant the definition of what a homemade dish is:

Les plats « faits maison » sont élaborés sur place à partir de produits bruts.

This sentence states that homemade dishes are those that have been prepared in-house from raw products.

Bringing consistency to the restaurant industry, the law goes on to state what comprises a homemade dish:

• “Prepared in-house” means that the raw products arrive from a supplier for elaboration in the kitchen of the restaurant.

• “Raw products” means that each element of the dish arrives at the restaurant in a raw state. It cannot have undergone cooking or transformation by other processes or have been mixed with other products that might have transformed it from its natural state.

However, the term “raw products” does not mean that the produce must arrive fresh from the farm. Between the farm and the restaurant, food items can undergo certain processes that do not affect their basic nature. Examples include cleaning, peeling (except for potatoes), slicing, cutting, deboning, shelling, grinding, milling, smoking, and salting, or processes that preserve them from spoilage, such as refrigeration, freezing, or sealing them in vacuum packs.

Recognizing that it would be impractical to impose the requirement that chefs make all of their ingredients in-house, the law goes on to list products that may be used even though they have undergone transformation from their natural state:

• Cured fish and sausage, but not terrines or pâtés
• Cheese, milk, sour cream, animal fat
• Bread, flour, and cookies
• Dried or candied vegetables and fruit
• Pasta and cereal
• Raw sauerkraut
• Rising agents, sugar, and gelatin
• Condiments, spices, herbs, concentrates, chocolate, coffee, tea
• Syrup, wine, alcohol, and liqueurs
• Blanched offal
• Raw puff pastry
• Fowl, fish, and meat stocks, subject to informing the consumer of their use.

Restaurants that claim to make homemade dishes must identify these dishes on their menus either with the notation “Fait maison” or with the “Fait maison” image (a roof of a house over a frying pan). Restaurants that claim that all of their dishes are homemade may indicate that fact before each dish or indicate it in a unique spot on the menu.

This new law has already provoked controversy in the restaurant industry, with some chefs wondering whether important ingredients that they have been using fall under the list of exceptions. Some wonder how homemade dishes they normally prepare that are accompanied with a transformed element that is not an exception might qualify under the law. An example of such a case would be a homemade crêpe served with an industrially-produced jam.

As for consumers, the new law should go a long way to remove the doubt about whether a dish that they order in a restaurant in France is homemade or not.

On your next trip to Paris, be sure to look for the “fait maison” logo when you dine out.

Bon appétit!

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Noël Gourmand

December 26th, 2014
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The second annual Noël Gourmand (Christmas Wine and Gastronomy Festival) is over, and what a great festival it was! Held from the 19th to the 22nd of December at the Brongniart Palace, it was a wonderful opportunity for Parisians to come into contact with producers of fine French fare from all over the country.

I attended on the last day and had the occasion to meet and talk with a number of producers.

Nathalie of Sous L'Equateur

Nathalie of Sous l’Equateur
Photograph by www.DiscoverParis.net

I met Nathalie, who was distributing chocolate ganaches produced by Sous l’Equateur, an artisanal chocolate maker located in the 16th arrondissement of Paris. She offered a divine cream-filled milk chocolate that contained bits of hazelnut. She told me that the company also sells fresh-roasted coffee on the premises.

Alban Laban

Alban Laban
Photograph by www.DiscoverParis.net

I met Alban Laban of the company of the same name. He raises free-range ducks on his farm, located in the Pyrenees in southern France, and transforms them into canned products (such as rillettes de cananrd and cassoulet au confit de canard) and fresh products (such as saucisson de canard and foie gras au sel).

Chantal of G.A.E.C. Chambon

Chantal of G.A.E.C. Chambon
Photograph by www.DiscoverParis.net

Nearby at another stand, Chantal (from a farm located in the Franche-Comté region, not too far from Switzerland) was cooking a batch of morbiflette, a hearty dish made from onion, sliced potato, chopped bacon, and Morbier cheese.

Gloria of Lou Peyrou

Gloria of Lou Peyrou
Photograph by www.DiscoverParis.net

I stopped by the Lou Peyrou stand an ordered a sandwich made from a sliced baguette and Saint-Nectaire, a cow’s milk cheese from the Auvergne region. Gloria, who served me, was also selling aligot, a traditional dish made from melted cheese, butter, and mashed potato. While I was waiting for her to prepare my sandwich, I saw numerous customers come by to purchase copious portions of this waist-enhancing fare.

How in the world do the French stay slim eating these rich foods? It is one of life’s great mysteries.

Anthony of L'Eurélienne

Anthony of L’Eurélienne
Photograph by www.DiscoverParis.net

Around the corner and in a side room I came upon Anthony of L’Eurélienne, a microbrewery located on a farm in the Loire Valley near the town of Chartres. Anthony told me that they brew their beer from the barley that they grow on the farm.

I spotted cuvée de Noël (Christmas beer) on the beverage list and ordered a 25cl glass. Served fresh from the tap, it was an unfiltered, unpasteurized, double-fermented, brown beer that I found fully satisfying and refreshing. Anthony said that it is flavored with star anise, cardamon, cinnamon, and licorice root.

I wondered if Elisabeth Pierre, who wrote Le Guide Hachette des Bières, had sampled this company’s beer. There are so many great artisanal breweries in France!

Jean-Pierre of BiPiA

Jean-Pierre of BiPiA
Photograph by www.DiscoverParis.net

While at the bar, I met Jean-Pierre of BiPiA, a producer from the Basque region of France.  As he finished his coffee break, he invited me to come by his stand.

When I got there, I immediately noticed the three Basque flags on the wall behind him.  I saw that he was selling Espelette pepper in all its forms: in preserves, sauces, and condiments, as well as in jellies and purees. Although I didn’t see it at the stand, Espelette is also sold as whole peppers strung on cords.

I left the Noël Gourmand fair in good spirits. It had been a great opportunity to taste wonderful French regional products and meet the producers directly. I look forward to attending this event next year!

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