CathyH

Laurent Dubois moved into the cheese shop at Place Maubert in the 5th last summer. That's all I know

Beauvallet et Julien at 6 Rue de Poissy in the 5th. - croissants are light and fluffy and not crunchy nor taste like paper. I don't know why people thing croissants should be overcooked and burnt on the outside. Maybe it's the American in me that's raised on white bread ? They also make a really great brioche that has a hint of lemon flavoring.

Chocolates don't keep forever, recipes do

I'll be in Paris for another 6 months and then we'll move somewhere else. Our household goods will take up to 2 months to travel to our next destination. I've seen various compendiums of food stuff that travelers take home and while they are very helpful, I'd like to expand on them since I'll have space in my shipment to send additional items. I'd like to know what I should stock up on to ship to our next home. Things like Herbs de Provence, balsamic vinegar, and italian olive oils. Do you have any suggestions? We've got wine covered and have at least 200 bottles of wine to ship from our various outings to the wine countries Secondly, I'd like to pick up some French cookbooks (written in French) both classic and new. I'm not sure exactly what I'm looking for but I'm steering away from Larousse Gastronomic. I want recipes for things I can prepare at home with non-professional skills that are outstanding in their own right. For example, although I'm not a great cook -- I stick to lasagna and other easy to prepare meals when left alone -- I do follow recipes from the following books and always end up with fantastic results. - Joy of Cooking - Bouchon by Thomas Keller - Julia Child's Mastering French Cooking - Death by Chocolate by Marcel Desaulniers What do you recommend? I will at least pick up at least one of Pierre Herme's dessert books.

I just signed up and I've lived in the 5eme for one year. Here are my suggestions for where you'll be staying. First and foremost, print out a list of "what's in season" from this website for your home-cooking. One thing that we painfully learned is that here is Paris, you can't buy everything any time of the year like we do in the States. And do try any cheese in season (my favorite is the "Brin d'Amor" but it's only fresh in July and it loses it's flavor by late August). As far as "home"-cooking goes, for the everyday, non-"Bon Marche" ingredients, you'll save time by popping over to Place Maubert. There's a produce shop, a fish shop, a butchery, a cheese shop (changed hands to a "Meilleur d'Ouvreur" last summer and the staff has gotten friendlier since), a good charcuterie, a decent wine shop, and a good bakery (closed on Wednesdays). But if you are in town over a Sunday, pop over to Place Monge's market and get your produce from the far back left corner -- you can't miss the line. Most are open Tuesday through Sunday early afternoon. Around the corner is Eric Kayser if you want to try the best of authentic French baguettes (crispy crust, and oh so good interior). Their Lemon Meringue Tart is trés excellent also. The basement of the Monoprix in St. Germain across the street from Les Deux Magots and the Church is a good choice for cooking. They carry a better selection and quality of products then other Monoprix's in Paris. An off-the-beaten path recommendation for a restaurant near the Arc de Triomphe is Grain d'Orge at 15, Rue de l'Arc de Triomphe, 17eme (phone 01 47 54 00 28). It's listed in the Michelin Guide as a "Bib Gourmand" and every time we go there, we hear people speaking French and no one speaking English. They feature menus and foods based on beer (like beer mousse soup - trés trés bien and I don't like to drink beer) and their menus are about 30-40 euros if I remember right. And if you have any further questions, ask away!