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.

Sign in to follow this  
2010

Late night shopping in Paris

Recommended Posts

I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things?

Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?

Share this post


Link to post
Share on other sites
I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things?

Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?

1. Most neighborhoods have 7/11-like shops that are called "Arab," in the mould of "Monsieur Ibrahim et les fleurs du Coran." Like the Korean grocers in NY they offer basic but ample olives, veggies, wine and tinned goods. My local Monoprix closes at 9 PM as does the La Grande Epicerie at Bon Marche.

2. Saturday morning, many neighborhood bakeries/pastry shops and outdoor markets, including the bio one on Raspail are open until 1 PM or so. Sunday afternoon things are pretty tightly closed.

Have a good visit.


John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites
Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?

Pierre Herme is open Sunday, so do many neighbourhood patisseries.

And if you are in that hood you might want to walk down to Blvd Raspail to the organic market. There are plenty of stuff you could buy, milk, cheese, vegetables, fruits, etc. It's open until about 1pm.


chez pim

not an arbiter of taste

Share this post


Link to post
Share on other sites
....Pierre Herme is open Sunday.... 

If he has reopened from August vacation... :huh: He has been closed mid to late August.


eGullet member #80.

Share this post


Link to post
Share on other sites

I realize it is too late for 2010's need, but for others searching this thread in the future, that indispensable weekly Zurban has just published a special on Paris at Night in which it lists the following markets that are open late (all are closed Sundays):

Daily Monop - 6 bd, Sebastpol in the 4th, til 12 MN

Daily Monop - 55bis, bd Montparnasse in the 6th, M-Thurs til 12 MN, F&Sat til 1 AM

Monoprix - 52, av Champs-Elysees in the 8th, til 12 MN

As for pharmacies, Zurban's ParisPratique page lists:

Pharmacie des Champs - 84, av Champs-Elysees 24/24

Pharmacie d'Italie - 61, ave d'Italie 8 AM - 2 AM

And 24 hour restos include:

Au Pied de Cochon

Le Tambour

Les Chimeres

Starcooker

Cafe Atelier

Le Mondrian

l'Alsace Champs-Elysees

La Maison de l'Aubrac

Le Grand Cafe des Capucines

La Taverne de Maitre Kanter

Brasserie La Maison Blanche

Bar Brasserie le Bastille

Le Dalou

Finally, bakeries:

Boulangerie Kayser Mon-Sat 24/24

Trojette Farida Tues-Thurs & Sun until 3 AM, Fri&Sat til 4 AM, Mon closed


John Talbott

blog John Talbott's Paris

Share this post


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

  • Similar Content

    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By liuzhou
      The rise and fall of French cuisine
       
      interesting read.
       
    • By pastrygirl
      There are two local grocery stores here who I'd like to try to sell chocolate to but they have policies forbidding GMO soy,  Soy lecithin is allowed only if organic or certified non-GMO. 
       
      I use a lot of Felchlin, some Valrhona, a little Cacao Barry. The only mention of GMOs I've found from Felchlin is this note in a brochure: GMO absence:  Felchlin fulfills current legislative requirements regarding GMO absence.  All Felchlin products comply with the Swiss Regulation and the European Council Regulation related to genetically modified organisms in food and feed.
       
      Does anybody know what those requirements are?  Is anything European going to be GMO-free?  Or labeled above some %?
       
       
    • By umami5
      Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
      I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...