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Based on a survey of its culinary experts, Le Figaro has issued its short list of the best croissants in Paris. On one day, they gave tastings of 64 croissants to the team of experts. the top 4 were as follows: 1. Pierre Hermé. Top honors. 2. Le Triomphe, 95 rue d'Avron, 20e. 3. Laurent Duchène, 2 rue Wurtz, 13e. 4. Gérard Mulot, 76 rue de Seine, 6e. Poilane finished 10th. What's your favorite in Paris?

World Cup Food: What’d’ya eat? Boy oh boy, what a last 36 hours! Today, as I sat glued to the TV watching Trinidad and Tobago deftly holding off Sweden and Drogba singlehandedly try, but ultimately be unable to, best Argentina, I thought, I shouldn’t be eating “normal” food, I should be indulging in beef jerky, ndole and beef respectively. Now, as a child of WWII, I draw the line at gorging on knockwurst and sauerkraut at every German goal, or over-cooked mutton when the Brits score (altho’ Beckham can sure bend ‘em can’t ‘e?), but there are so many new-comers to this year’s soccer-football feast, how do you do suitable homage to their respective cuisines? A bit back, there was a terrific thread on what to eat during the Tour de France. I’d like to stimulate us in a similar fashion to think of how we will honor the great and tiny nations that qualified for this wonderful event by suggesting what we might eat as the days next week unfold. So, for tomorrow, where do we pick up Serbian- Montenegrin cheese envelopes for breakfast, Persian rice and lamb for lunch and Angolan fish soup for dinner, etc.? I can certainly handle Monday, right, pickles and miso soup for breakfast, a foie gras hamburger (see the Digest) for lunch and pasta with the grandkiddies for dinner. But afterwards? Togolese, Croatian, Ecuadorian?

Does anyone else have this problem? We have so far been unable to find really good beef down there in the South West. Nothing that matches the best of British or American steaks or roasts. The pork, lamb, mutton, veal and fowl are superb, no problems at all. Our theories are: One, the French like their beef very lean so raise breeds that produce that kind of meat. (we note that there's very little marbling in French beef); Two, they don't age their beef here as long as a good butcher in the states or the UK would; Three, the cows here are mainly grass fed & not fattened up on corn as they are elsewhere; Four, a combination of one through three. Anybody know a good beef butcher? Any other theories?

What’s in the markets in June The following are in full season in June (the underlined ones are the major items): lobster, crabs, spider crabs, sardines, pigeon, duck, rabbit, chicken, rabbit, veal, cottage cheese, goat cheese, Camembert. Pont l’Eveque, Livarot, Chaource, cabri ariegeois, artichokes, beans, peas, herbs, tomatoes, zuccini, girolles, strawberries, cherries, figs, apricots from Sernhac (only 24 June) and almonds. Once again, I’m relying principally on the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and the June-July Regal.

May 18th's Le Monde has an article by Jean Claude Ribaut (that just got posted on the web) on garlic from Arleux (between Arras and Cambrai) smoked in hay, sawdust and peat. He says that it was a preparation of frogs with such powerful garlic made by Escoffier for the Prince of Wales that led to the English calling the French "frogs" or "froggies" [sic] over the past 100 years. Etymologists: man your posts {and don't kill me, I'm just the Digester/rapporteur.}

At the risk of starting another 'cassoulete' type debate I would still like to find one or more "definitive" recipies for Toulouse sausage. The name 'Toulouse' seems to be somewhat generic for most of the pork based fresh sausage produced here in the South West of France. As I eat the sausage produced by various butchers in the towns around our area I can detect differences, sometimes subtle, somethimes not. Please let me have your thoughts. Looking in some of the other forums I note that there seem to be a lot of sausage makers out there.

I'll get in trouble over this post as I have done with some others, but much as I love the cheeses of France (just ask the various fromagiers locally & at nearby markets; the all love to see me coming & my wife says that at times I'm getting mouldy.) I still have not found a really good substitute for a really nice sharp farmhouse cheddar. I've tried Cantal of various ages, Laguilole also of various ages and Salers yet again of various ages. They are all wonderful cheeses, but just don't taste the same as a good cheddar. Any suggestions?

My quest for Philadelphia restaurant or food shop vichyssoise has been a flop. Only version I found had the texture of applesauce. Look's like I'm going to have attempt my own. Found a good recipe here: Vichyssoise, but it doesn't say what type of potato works best - baking or boiling - waxy or mealy. Any suggestions?

We are planning our yearly Christmas trip. Every year we go to a different wine region of France. Our research from the Languedoc/Rousillon area, shows that it is one of the largest wine producing areas in France. However, the literature we have received from the Tourist departments, shows no actual "Route du Vin", like other regions have. Any idea where we would find this? Any idea which city we should base ourselves in? Restaurants? Wineries to visit? (I know, I know, everything is probably closed the week between Christmas and New Year's, this happens to us every year, wherever we go.) The information we received from Carcasonne didn't seem all that interesting. We usually like to stay in a larger city in the area, and take day trips. Should I post this on the "Wine" thread instead? Also, I assume there is a difference in spelling for the Roussillon in this Southwest part of France and the Rousillon in Provence, which we've been to. Thanks for all your help.

This 2 July will be the 15th annual festival in tiny Chateauneuf-le-Rouge. Has anyone been before? You can see part of last year's program on the town's website, but I can't seem to find this year's program anywhere online. It looks fantastic though and I think we'll definitely try to make it.

What’s in the markets in July The following are in full season in July (the underlined ones are the major items): sardines, tuna, lobster, crabs, langoustes, langoustines, ceteaux, anchovies, lamb, l’Ossau-Iraty, camembert, Pont l’Eveque, Livarot, goat cheese, cornichons, apricots, beans, tomatoes, zuccini, peppers, girolles, fraises des bois, cepes, strawberries, raspberries, other red fruits, melons and peaches. Once again, I’m relying principally on the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and the June-July Regal.

Remember the old Ripple and other laughable wines with the screw top? The 2 guys Bartles and Jaymes (They were actors) and their cheap screw top wine ads on TV? Well it seems that scientific studies show that screw tops do a better job of preserving the wine in the bottle than a cork. The biggest problem is psychological. The French feel that the public just won't go for a screw top on a wine, it connotes poor quality. I know I myself would feel a bit peculiar opening a nice wine with a screw metal cap. There is just something nice and traditional about a cork. Plus, what would those French waiters and sommeliers do, they have such style and panache when they open your bottle at your table. The popping sound is fun as well. Anybody here that wouldn't mind a fine wine with a screw top? Here's the news story from Bordeaux: Wine bottles with Screw Tops

With apologies to Tim O'Brien, I'd like to start a thread on "The things they carried" on what those of us who cook and eat bicontinentally schlep back and forth. This parallels in some ways Lucy's thread on Expat substitutions. I'm not sure this is of interest, but let me recount the stuff we bring in each direction. Mind you, things are quite different now than 20-30 years ago when you had to go to Bon Marché or Izraël for exotic items, now our Monoprix carries Illy coffee, Heinz catsup and nachos. In any case, coming West-East we bring American/Jewish horseradish (the French raifort is quite different), Mueske’s Canadian bacon (despite Lucy and P’titpois’ advice), light (Kikkoman green label) soy sauce and Heinz Chili sauce. Coming East-West we bring La Perruche raw sugar (available at Whole Foods, Zabars, etc, but at double the price), Richard (ditto at liquor stores), harissa and French/European dark chocolate (ditto again). PS If you think this is déjà vu all over again, you’re correct; I posted then deleted this and in the process lost Lucy’s comment about PAM, Menton1’s about Misto and hathor’s about horseradish, was it?

I have several good collections of French regional foods and several books on specifc regions (Alsace, Corsica, The South-West, Burgundy), but after my trip to the Dauphine last year I realize that there are many many interesting regional dishes that are not covered in these books and inspired by Kevin's Italian regional cooking thread, I would like to devote at lest one meal a week to trying to educate myself on some of the lesser know dishes/regions. Are there on-line or published resources that people would suggest?

I've made maybe 10 of these over the last 15 years with always different results. Sometimes recipes call for yeast for the dough, sometimes not. I never seem to keep hold of the recipes I like best though. Just started one for today, that called for yeast. However, the yeast however never foamed, so I just threw it in with the flour and salt anyhow. Dumb? Chuck the whole mess and begin again? Id like this one to be perfect. Help much appreciated.

Can anyone direct me to a foolproof, or detailed procedure for the execution of pommes souffle? I have been experimenting with width cut, oil temperatures, time between frying low temp and high temp, cooling between frying. I have not found a method yet that gets me the perfect, puffed pommes souffle every time. Thanks in advance for any help or direction. Ben

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Jacques Genin and Pierre Marcolini Chocolate Recon Lovely chocolatier Questions about a la Petite Fabrique Chocolatiers of Paris NYT Buche de Noel C Constant

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Japanese vs French pasteries Pierre Herme Galettes des Rois Amandine Patisserie and Fashion Toulouse patisseries Tourte Petite Tarte Paris Patisseries closed in August Breakfast in Paris Culinary haute couture Pierre Herme Dorie Greenspan and Paris sweets J-P Hevin Back to Herme What Do You Bring Home Tarte Tatin Breton Pastries In and Around Paris (pics and addresses)

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. A saucisson sec tasting Charcuterie, Best Programs? Boudin Noir

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Baguettes Best croissant of 2007 Poujauran/Secco Galette des Rois Poujauran Freshly-Baked Gluten Free Bread in Paris the revival of the bread movement in France Questions about France: Bakery Edition Boulangerie Drive-In Joly Artisan Bakers in Nice Boulangeries/Bakeries in Paris Lionel Poilane Missing

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Buying Cheese at the Shop Cheese Shops in Paris Cheese-Hopping in France Vacherin Mont D’Or

Saveurs No. 146 - February / March 2006 Amuse Bouches La Chronique de Vincent Noce: Vincent Noce’s commentary on Molecular Gastronomy. Agenda: Salon for Celebrations: Vivre en Fetes, 24-26 March, Palais des Congres d’Antibes-Juan-les-Pins. Jolie truffes, 17-19 Feb, Colloquium for French truffle producers, St. Paul-Trois-Chateaux. Ca Pique! 4-5 March, Tasting and learning about sea urchins, Mans. Encore en Bresil, 10-26 February, Lemon festival, theme: Brazil. Nice and Menton. Repas au Sommet, until 30 April, Exposition of menus, examples of set tables of famous diplomatic dinners throughout history. Musée du President Jacques Chirac, Sarran. 1,2,3… Morbier, 13-9 March. Festival of Morbier Cheese, taste and compare the 30 different Morbiers in production today. Brut ou Doux? 19 February. Cider: Tastes and demonstrations at the fete du cidre du Haut-Anjour à l’Hotellerie de Flée. Bigarrures, 26-27 Feb. Weekend in celebration of the famous Herrault bitter oranges of La Caunette. Epoque: Delicious English biscuits, Food storage for brown bagging it at the office, Demets, a cute restaurant for lunch, Bordeaux producers publish a list of affordable wines, Retro chocolate teddy bears, A seminar on the truffle for the general public, Oeneolunch, a weekly event with sommeliers to learn from. Valentines gifts for Foody Fashion Victims, Local delivery of chocolates and candied fruits, New Wave charcuterie: facon Morteau, Montbellieard, Lyonnais, Diots, the new fashion in sausage. La table du mois: Benoit, rue St. Martin, Paris 4e. En vogue: Le Kiosque, place de Mexico, Paris 16e / Chez Jean-Michel, rue Colbert, Tours / La Place, av. De la Vallée-des-Baux, Maussane-les-Alpilles / Le Temps de Vivre, place de l’eglise, Roscoff. / La Laiterie, ac de l’Hippodrome, Lambersart. / Le P’tit B, rue de Vaugueux, Caen. À lire: Epatez Vos Amis: Learn to make pasta. La Petit cuisine des fees: The little food of faeries. La Cuisine Ducasse par Sophie: Sophie, the home cook, takes on Ducasse’s recipes. Pot-au-feu & Cie: Winter stews in the traditional style. Carnet de recettes d’une blonde fauché: Recipe book of a blonde who down and out and broke! Tout nouveau tout bon: Tube tendance: Tubes of vodka, chocolate, etc. New line of essential oils for cooking. Caramels in retro packaging, Maille mustard goes retro in limited edition ceramic pot, Monoprix gourmet does a tasty new nut sauce for pasta, Old Dutch Master cheese from the Netherlands now available in France, Alter eco makes their take on Nutella with the bonus of equitable commerce. Sejour à la carte: Barcelona. Spreadsheet of hotels and restaurants, guide recommendation, things to see, etc. Escapades: Town of Hauteluce, La Ferme du Chozal. Les Maldives, Taj Excotica Resort and Spa. Features Cocottes. Series of recipes for your heavy iron cooking pots. - Photos Valéry Guedes, Recipes and stylism Valéry Drouet. Daube de boeuf à l'orange Poires au pain d'épices Porc aux abricots secs Lotte braisée aux oignons et au sesame Navarin créole Invitation: Summer in Australia. While we’re freezing to death, the Aussies are surfing, sunning, grilling and eating in the garden! - text Véronique André, photos Donald Van der Putten Poisson aux noix de macadamia Pudding à la banane Seasonal variations. Easy, rapid, and original, what more can we ask from these 8 recipes on the combo theme, for the weekend, during the week… - Photos Pierre-Louis Viel, recipes and stylism Valéry Drouet Rémoulade de céleri, pomme et haddock au curry. Cake au champignons et au Reblochon. Jambonneau croustillant et navets au vinaigre Dos de cabillaud rôti aux épices Crumble banane aux spéculoos Fondant sablée aux pommes caramélisées Alain Senderens: Six months after having pinned on his third star, looking back at the story of Alain Senderens, before his ascendance to spearheading the new Nouvelle Cuisine. Texte Vincent Noce, Photos Enzo Minardi Carré d’agneau a la javanais Fondant au Coing, sirop, d’épices Trop choux! Cauliflour (choux-fleur), green cabbage, pommé or broccoli, there are so many varieties in the cabbage family that we can use it in our menu every day! Text Dominique Lesbros, Photos Jérome Bilic, recipes and stylism Valéry Drouet Salade de chou rouge à l’orange et aux noix Salade de chou blanc à l’indienne Velouté de chou fleur au cerfeuil Effilochée de pintade au foie gras au chou Rôti de lotte au lard et chou romanesco Gâteau de choux de bruxelles au lard Quel lascar de Homard ! Lobster fisherman is an authentic odyssey. André Creach, fisherman off the coast of the l’ile de Batz, takes us on his boat to bring up the nets. Also, questions on bisque, how to choose your lobster. Text Dominique Lesbros, photos, stylism and recipes Jean-Françoise Mallet Chair d’homard en salade aux agrumes, vinaigrette au miel Tartare de homard et graines de grenade aux herbes fraîches Homard sauté aux nouilles chinoises Voyager Halte en pays de cocagne : Do you know about this place ? This dreamy land of abundance is as real as it gets. Situated in a historical corner of the Tarn that cultivates the finer things in life. (with carnet de route) Fois gras poêlé aux radis roses Pigeonneau farci aux petits légumes Courgettes farcies au veau de cocagne Crème brûlée au thym et a la cardamome Angkor – Le mystère khmer : Fascinating palaces of the ancient Khmer empire with nourishing waters of Lake Tonlé Sap, the magic of Angkor, Views of today’s Cambodia. (with carnet de route) Bouillon khmer de poisson-chat à la citronelle Salade de pomelos a la khmer Sauté de porc aux haricots verts longs Rome en cinémascope : Roman vacation, Dolce Vita, l’Eclipse, or Nous nous sommes tantes aimés (what’s the name of that movie in English, Folks ?), all of Rome is cinema’s plateau, delicious and bewitching. Gourmand Travelling. (with carnet de route) Tripes aux fèves et aux cèpes Maltagliati aux courgettes et palourdes Crème brûlée à l’aubergine et safran Blancs d’Anjou de voluptueux liquoreux : in the Loire valley, the king is named Chenin Blanc. Discover a captivating region and the golden appellations that are still little known : Coteaux-de-Layon, Quarts-de-Chaume, Coteaux de l’Aubance and Bonnezeaux. (with carnet de route) Cuisiner Chicory, a little taste of the north. Aside from its ravishing taste of grilled hazlenut, chicory possesses virtues that you must discover. Mousse à l’ail, vinaigrette à la chicorée et chips de bettrave Chutney’s soft side. To give a little youth to the grand old classics of cuisine or for effortless special effects, chutney is your essential ally. Chutney betterave carotte Chutney aux dates, noisettes et piment Marmelade d’oignions rouges Gelée de citron à la menthe Chutney ananas abricot Two new recipes around maple syrup. Crème de panais aux échalotes confites et sirop d’érable Bouchons aux noix, dattes et sirop d’érable Black is Beautiful An all black meal that sparkles (and is cooked by a brigade of women all white as snow and pale as mid-winter ghosts. –ed.) Rougets Poêles, sauce a l’encre de seiche et riz aux champignons noirs Tapenade noir sur radis noir Figues noirs caramélisés au cassis Coté caves : Well set tables, pleasure of the senses, celebration of the palate, let us guide you to some good bottles. This month recommendations good bottles with price range and winery information for : Pessac-Leognan Blanc, Coteaux du Languedoc, Rivesaltes, Chablis, Sante Estephe, Cotes du Luberon Rouge, Margaux, Lalande de Pomerol, Vin de pays de l’Herault Blanc, Monbazillac, Beaune 1er Cru. Coté Alcools : Bourbons, pure and single malt Scotch and Whiskeys… Panorama of world in movement. Commentary and price range on : Aberlour 15y, Bowmore 17y, Talisker Distillers Editions, Glenfiddich 15y Solera, Glen Deveron 10y, Jonnie Walker 15y Green Label, Lagavulun 12y Special Release, Nikka pure Malt Whiskey, Redbreast 12y, Blanton’s Original. Cuisine et Tendance : Printemps breakfast bowls, MV prestige tube for tea, novelty tea steeper, La carpe infusion machine, Alessi coffee service, Mariage Freres Shanghai tea pots, Pylons designer breakfast appliances, Resonances mechanical juicer, TVs psychedelic sauté pans, Resonances teapot with votive candle warmer, Sabre butter knives, AGA retor stove inspired by the 60s, cuisinart toaster, fortunat shaped egg poachers and milk mousser, La Carpe cereal dispenser, Cuisinart egg-addict egg cooker that cooks your egg exactly to order, La chaise longue breakfast station. Selected recipe cards (from bulleted recipes above). (please PM bleudauvergne with corrections)

Living abroad always involves a whole slew of gastronomic discoveries and adventures that go along with our day by day learning experiences. It's a known fact that once the glory and exhileration of actually getting to a foreign country subsides, there will be - up days - and down days. Inevitably on the down days we're all faced with the need for some good old down home comfort food, and on the up days we want to share our country's best and brightest dishes, the ones that we really must share to make someone understand how our home country's food is spectacular, beautiful, wonderful, even. In the eyes of an expat in France, simple things like baking powder, corn meal, even blackeyed peas, flour or bacon can be confusing and upsetting when you've first arrived here. I've been in contact with several eG members who have plans to or have already moved to France. I'd like to start this thread in light of a really super blog entry by eG member David Lebovitz, who lives in Paris, where he tackles some of the most pressing issues facing the home baker. His advice can be found here. I would like to take that topic and expand it with food related experiences and advice from people who have come here to France to live. For 2 weeks or 20 years, exchange student or in exile, from any foreign country, no matter how long or how long you plan to stay here, share with us your discoveries. Some of our French members will also have valuable advice to give and perhaps a story or two about how it might have been the other way around. Lets not be afraid of bringing up the most mundane examples and advice - I remember that when I first got here, even the most obvious 'duh' things were big discoveries.

Régal, No. 9, February-March 2006 Edito. Mise en Bouche: Boudin déguisé Courier des lecteurs: Concours des recettes Bruits de casseroles: Actualités à grignoter : News to nibble on: The restaurant Mac/Val at the Nouveau musee d'Art Contemporain at Vitry. Glace rétro, retro ice cream. Invasion of the Italian Pandoro cake. Healthy food coaching offered by Chefs in Lyon and Lille. High Tech toaster. Gift: olive oil bottles in hot colors. Bar made of Ice in Paris 18th. Super new fruit juce : pomogranite juice by Yablok. Knife cult: Knife 9.47 discovered in the paté at Prenez les Pailles, the bistrot/cave in the 15th. La creuset special delivers in Paris. Anticellulite chocolate. Juice bar Lood in the Paris 2eme helps us get our quota of daily fruit. Fruit and vegetable soap. To taste - Le Pain des leurs organic whole grain crackers. New Book: "Testicules" every possible way they are served and cooked, everywhere. To discover: Tapasmania, restaurant in the Paris 1st. To drink: Ski wine - Domaine Dupasquier, Jongieux, Savoie. To taste: Nice new sablée biscuits, Michel et Augustin. Find them at Monoprix. etc. Batterie de cuisine: Le cuit-vapeur ; Reviews of steam cookers. Shopping: Vaisselle et ustensiles bambou Feuilleté: Les meilleurs livres du moment: Helen Darroze - autobiography, photos Jerome Delafosse. Vin pour les nuls, Pierre Casamayor. Beaux restes - a cookbook that shows you how to create new dishes with leftovers by Emmanuelle Jarry and Jean-Francois Mallet. Fete la cuisine - New menus for holiday meals by Nathaly Nicholas. Pot-au-feu & Cie - 30 recipes for the Pot au Feu by Keda Black with photos by Akido Ida. C’est la saison. - seasonal list updated on the Feb Thread Here. Un produit et deux recettes: Le merlan : Un produit et deux recettes: Le fenouil : Un fromage de saison: la mimolette Un produit rare à découvrir: le haricot de soissons Agenda: Fête de l’huile nouvelle et autres manifestations : Oil fest and other events Menu de saison. Entrée: Papillote de crepe aux langoustines Plat: Chou farci Dessert: Galette des rois feuilletée aux dattes Ma recette prete en 30 minutes. / My recipe ready in 30 minutes Benedict Beaugé et son cabillaud aux coquillages en cataplana Laura Zavan et ses pates orecchiette, saucisse et poireaux Trish Deseine et son aile de raie rotie au beurre vert Recettes Rapides. Que faire avec ? Les chataignes en bocal : What to do with: Canned Chestnuts Que faire avec ? Les champignons séchés : What to do with : Dried Mushrooms Feature Articles. Les agrumes. - Texte Marie-Odile Briet, Photography Akiko Ida Du soleil dans l’assiette : rien de tel en hiver, pour réveiller vos plats, que d’utiliser des agrumes en cuisine. Apprenez à les reconnaître. / Especially in wintertime, to bring your main dishes to life, use citrus fruits in your cooking. Learn how to identify them. Le Cochon. - Texte Aline Cochard, photography Tommasso Sartori Dossier : Peu chère, maigre et digeste, la viande de porc a tout pour plaire. Des éleveurs ont relancé des races anciennes aux saveurs exceptionnelles. Le chef Bruno Doucet, de La Rélegade, nous livre huit recettes faciles et délicieuses. / Inexpensive, lean, and digestable, pork has everything to please. Pork farmers have brought back old races with exceptional flavor. Chef Bruno Doucet, of La Relegade, gives us 8 easy and delicious recipes. Julie Andrieu fete la Saint-Valentin.recipes Julie Andrieu, Photos Henry Roy Recettes amoureuses Comme Julie Andrieu, préparez votre repas de la Saint-Valentin avec votre amoureux. À deux, c’est plus rigolo. Une entree, un plat et un dessert à déguster dans les yeux. / Loving recipes just like Julie Andrieu's, prepare your St. Valentine meal with your lover. It's more interesting when two are cooking. One appetizer, one main dish, and one dessert to taste with your eyes. Secrets de Chef. - Texte Alice Orhant, Photography Pierre Javelle Crêpes soufflées au Grand Marnier : Le tour de main de Jean-André Charial, de l’Oustau de Baumanière, aux Beaux-en-Provence Un Restaurant et un Plat. - texte Sébastien Demorand, Photography Denis Dailleux Topinambours, pommes de terre et pintade en baeckeofe de Mon Vieil Ami, à Paris Cuisinez les épluchures de légumes racines. - Texte Dr. Jean-Phillippe Derenne, photography Anne Veaute Ne jetez plus les épluchures, elles sont délicieuses en salade ou en gâteau / Don't throw away your peelings, they are delicious in a salad or cake! À Boire Vins Bio : Plus naturels, les vins bio répondent à un besoin d’authenticité. Portraits de vignerons qui ont sauté le pas. / More natural, organic wines meet a need for authenticity. Portraits of winemakers who have taken the leap. Vins de Cahors, week-end de cave en cave : Suggestion d’itinéraire pour une balade dans les vignobles autour de Cahors / Itinerary suggestion for a tour through the winemaking estates of Cahors. Les secrets d’un alcool : Une savoureuse liqueur au whisky. / A delicious whiskey liqueur. Échappées gourmandes Le skrei en Norvège : Reportage dans les îles Lofoten, où des millions de cabillauds viennent se reproduire chaque hiver. / Report from the Isles of Lofoten, where millions of cod reproduce each winter. Pêche sous glace en Auvergne : Des centaines de pêcheurs creusent un trou dans la glace pour taquiner la truite. Étonnant ! / Hundreds of fishermen cut a hole in the ice for catching trout. Suprising! Insolite : Au Canada, on élabore un cidre à base de pommes gelées. 16 Pages Pour Mieux Consommer Toute la vérité sur les vitamines Faut-il acheter les produits hard discount ? Ne pas confondre la morteau et de la montbéliard Banc d’essai : Quel confit de canard choisir Produit d’ailleurs : La pâte d’olives de Kalamata Produit de terroir. L’andouillette de Troyes À découvrir : L’huile d’amandons de prunier Fiches Détachables : Cuistots en herbe : Deux recettes pour les enfants La liste des courses : Les ingredients de 18 recettes à glisser dans le porte-monnaie. Index des recettes : Entrées : Boudin déguisé Bouchées d’apéritives Carpaccio de fenouil au parmesan Marinière de coquillages au cumbava Salade d’épluchures de légumes racinés Salade effet Bœuf Salade d’oignions frais Kumquats et olives Soupe de vermicelles aux champignons seches Velouté de fenouil Plats : Aile de raie au beurre vert Andouillette au rosé des Riceys Cabillaud au coquillages en cataplana Carré d’agneau rôti au pomelo Chou farci Cote de porc rôtie au beurre demi-sel at au thyme frais Croustillants d’oreille et de pied de porc Filets mignons à l’ananas, tomates et brindilles de romarin Gambas sautées au gingembre sur rondelles d’ananas Gratin de châtaignes au citron Lapin à l’olive noire de Kalamata Merlan aux herbes fraîches Omble chevalier au chou vert Palette demi-sel cuite au bouillon, lentilles vertes du Puy Papillote de crêpe aux langoustines Pâtes orecchiette, saucisse et poireaux Pintade a la bigarade Polenta, poêlée de champignons au curry Poitrine croustillante Roulade de merlan à la vanille Rôti de porc cuisiné à la sauge Skrei à la Maren Anna Terrine de campagne Tchelo (galette de riz) Topinambours, pommes de terre et pintade en baeckeofe Tourte de saumon au fenouil Travers de proc laqué Desserts: Banquise bicolore Cerises d’amour Crêpes soufflées au Grand Marnier Crumble Banane-citron vert Crumble de châtaignes à la poire Galette des rois feuilletée aux dattes Gâteau de pelures de racines Gâteau au yaourt Granité vodka-orange Nougatine chocolat-amandes Roulofilo (roulé jambon-fromage) Shortbreads (biscuits écossais) Contributors : Aline Cochard Julie Andrieu Photographe : Tommaso Sartori (please PM bleudauvergne with corrections)

I'm off to Paris for a week with my wife and we are torn b/w 2 apartments. One on the 4th near Place de Vosges and the other near Place de la Contrascarpe in the 5th. Which is a better location for proximity to food shopping/markets. Also, where are the better wine shops in Paris. I'm not necessarily looking for the older vintages, just a fairly priced shop with a wide selection. Any help is greatly appreciated.....JP