Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast in Paris near Place de Madeleine


Recommended Posts

Will be staying in the 2nd, near the Place de Madeline. Disappointed my last breakfast at La Duree(way too expensive, and service non existent). What other good cafe's are nearby that have wonderful breakfast pastry/cafe/ ambiance?

Thanks

Link to post
Share on other sites
Will be staying in the 2nd, near the Place de Madeline. Disappointed my last breakfast at La Duree(way too expensive, and service non existent).  What other good cafe's are nearby that have wonderful breakfast pastry/cafe/ ambiance?

Thanks

How about the Fauchon cafe? I've not eaten there but it's been well-reviewed and it opens at 9h00.

John Talbott

blog John Talbott's Paris

Link to post
Share on other sites
Angelina's is roughly 3 long blocks from the Madeline: 226, rue Rivoli.  Legendary and expensive hot chocolate (6.80€) and pastries (similar range). 

tel:01.42.60.82.00

Not much further is Le Pain Quotiden in the Marche St.Honore . However I would range further to the Kayser cafe on Bd. Malesherbes, Here are some Zagat comments

http://www.zagat.com/Verticals/PropertyDet...?VID=8&R=102423

If you go to the food floor of Galeries Lafayette which is closer in, Kayser is there but also Dalloyau (which is top notch) and I believe there are counters at which you can eat.

Link to post
Share on other sites
  • 2 months later...

Wanted to just follow up. Cafe Fauchon for breakfast was a disaster. The door was locked, we knocked, was told they were closed, even though it was 10:00 and they said they opened at 9:30. 1 poached egg, two cups of coffee, baguette, 45Euros. They spilled hot coffee over two of us, with barely an apology. No pain au chocolat. Just croissants, baguette, and minimal egg selections. 20 minutes to get breakfast. The room, however is really cute, but the experience a huge disappointment. When I asked the manager for a business card to send them the bill for cleaning my coat, they looked at me like I was insane. On an aside, dinner at La Rotonde in Montparnasse was really good.

Edited by ellenesk (log)
Link to post
Share on other sites
Wanted to just follow up.  Cafe Fauchon for breakfast was a disaster.  The door was locked, we knocked, was told they were closed, even though it was 10:00 and they said they opened at 9:30.  1 poached egg, two cups of coffee, baguette, 45Euros.  They spilled hot coffee over two of us, with barely an apology.  No pain au chocolat. Just croissants, baguette, and minimal egg selections.  20 minutes to get breakfast.  The room, however is really cute, but the experience a huge disappointment.  When I asked the manager for a business card to send them the bill for cleaning my coat, they looked at me like I was insane.  On an aside, dinner at La Rotonde in Montparnasse was really good.

Don't you enjoy looking around and finding a place that you may like?

After all that's what travel is all about.The adventure of discovery that you'll always remember.

Link to post
Share on other sites
They're not chic, not cool, not luxurious, not high on service; but the various Paul's scattered around the city offer a really nice breakfast at a very reasonable cost, whether continental or with eggs, etc.

http://www.paul.fr/uk/histoire.php

You're right.They are all over london and even in Miami.Its amazing .They have followed the american business model .

Link to post
Share on other sites
They're not chic, not cool, not luxurious, not high on service; but the various Paul's scattered around the city offer a really nice breakfast at a very reasonable cost, whether continental or with eggs, etc.

http://www.paul.fr/uk/histoire.php

You're right.They are all over london and even in Miami.Its amazing .They have followed the american business model .

While maintaining quality and price.

eGullet member #80.

Link to post
Share on other sites
  • Similar Content

    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Kasia
      Holiday brunch.
       
      During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch.

      Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwasher and my children could go back to playing. It was good, because the holiday is almost over.

      Ingredients (for 3 people)
      half an onion
      2 cloves of garlic
      1 tablespoon of butter
      300g of courgette
      1 red pepper
      2 tomatoes
      2 sprigs of rosemary
      2 sprigs of thyme
      3 tablespoons of minced chives
      3 eggs

      Dice the onion and garlic and fry them in butter. Remove the core from the tomatoes. Cube the courgette, tomatoes and red pepper. Put one of the cubed tomatoes to one side. Add the second tomato and the rest of the vegetables to the onion and stew on a low heat for 10 minutes. Boil some water and carefully put the eggs into the water. Boil for 5 minutes. Cool them down and carefully remove the shell. Mix the stewed vegetables in with the rest of the tomato. Spice it up with salt and pepper. Put the vegetables into a cup. Arrange the eggs on top and cut them up with a sharp knife. Spice up the egg with salt and pepper and sprinkle with the chives.
      Serve at once.

      Enjoy your meal!

    • By Kasia
      Raspberry porridge
       
      Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.

      The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

      Ingredients:
      100g of raspberries
      3 teaspoons of honey
      3 tablespoons of rolled oats
      2 teaspoons of chia seeds
      decoration
      3 teaspoons of natural yoghurt
      raspberries, blueberries, banana slices, cashews, sesame seeds

      Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...