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 an account.

Sign in to follow this  
bethesdabakers

Paris: Bread & Tagines

Recommended Posts

Off to Paris next weekend for the first time in a couple of years. Apart from having a good time, celebrating aniversaries, etc. my chief interests are bread and food related.

I know the main kitchen shops and Librairie Gourmande, and I've done the famous boulangeries but does anyone have any suggestions or personal favourites or new arrivals in these fields?

Plus, this time we're not flying, so can stagger back on Eurostar with a decent tagine in addition to the Martinique rum. Where's the best place reasonably near the centre to find North African cookware?

Thanks

Mick

Share this post


Link to post
Share on other sites

Actually, the area around Gare du Nord is rather ethnic, so you may not have to venture too far (though most apparent is Tamiltown, literally in the shadow of the station. Seek out a restaurant called Ganesha Corner....). If in doubt, head away from the centre of town from the station and you will definitely be in North African territory soon.

Share this post


Link to post
Share on other sites

Thanks, I should have thought of that but normally would be heading into the centre from Gare du Nord, probably directly onto the metro without leaving the station.

Mick

Share this post


Link to post
Share on other sites

Well, the story did end up north of Gare du Nord - in Liverpool. See here

Had a great weekend in Paris but it rained as bad as North Wales. We walked for miles but among the ethnic shops we never came across anything North African. But thanks again for the suggestions - we made plent of new discoveries.

Mick

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By boilsover
      Long story, but I have a friend with whom I share a lust for French patisserie in general and kouign aman in particular.  We have another friend, kind of a starry chef in France.  We'd like to surprise our Parisian friend by being at least marginally competent with the kouign the next time we meet up.
       
      I had always heard of a specialty rolling pin called a Tutove (I think it's the name of the manufacturer).  It's supposed to be the Secret Weapon of puff pastry.  The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
       
      So I found one (a real one, made by Tutove) on Ebay at a good price, but I need any basic tips y'all have for using it.  Anyone here use one, or have a resource for how to roll with a Tutove?
       
      Many Thanks!
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Loubika
      Hi everyone,
       
      I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
       
      My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
       
      If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
       
      Thank you very much,
      Loubna
       
       
    • By jmacnaughtan
      So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it.  I thought it might be fun to try.
       
      This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same.  Again in French, and as a bonus in a heavy southern accent.
       
      I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning.  I'll see if I can get my better half to take a couple of photos or videos
       
      If anyone has done this before, or anything like it, I'd love to hear any advice you might have.  As for now, I have a couple of questions for more experienced eGulleteers before I start:
       
      1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat.  Is this a decent alternative?
       
      2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare.  Would it be better to do it after taking it out of the cooking liquor?  Once it's rolled and chilled?  Removing each small piece from each slice - but before or after it's reheated?  I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
       
      So any input would be gratefully received.  In any case, I'll try and document the process as much as possible for future information/hilarity.
  • Recently Browsing   0 members

    No registered users viewing this page.

×