Posted by Robyn Lee, February 12, 2008 at 3:30 PM
There's no lack of good food in Paris, but after prolonged gorging on all those buttery. flaky pastries and crusty baguettes you might just to crawl back into the sweet, deep-fried ring of a good ol' American-style doughnut. The answer to your Parisian doughnut woes may be found at Coffee Union, which currently offers 13 types of doughnuts. At €14.90 for a dozen doughnuts (or $1.80 per doughnut), those doughnuts ought to be pretty damn tasty, or you better have an intense doughnut craving. Coffee Union also sells sandwiches, bagels, smoothies, and cheesecake, and offers free wifi. [via Girl and the City]
Coffee Union
Address: 11 Boulevard des Filles du Calvaire, 75003 Paris, France (map)
Phone: 01 42 77 51 99
Website: coffeeunion.fr
Related: Through March 1, Delkographik is presenting a "Doughnuts Party" art exhibition in Paris featuring doughnut-related artwork from more than 30 artists around the world.
Posted by Robyn Lee, July 11, 2007 at 6:00 PM
Working at Paris-based Pierre Hermé, one of best patisseries in the world, is a joy that few of us are qualified to experience but many of us are curious to learn about. Thankfully, Fanny of foodbeam possesses the culinary prowess required to intern at the patisserie for the next 7 weeks and like any good food blogger is diligently documenting the experience. Her first week round up is loaded with beautiful photos and kitchen commentary that should interest any dessert lover or Pierre Hermé groupie (I being one of them), possibly resulting in uncontrollable drooling while staring into the hearts of the meticulously crafted creations.
If you ever visit Paris and have a penchant for sweets, you absolutely cannot pass up Pierre Hermé. Not unless you want to deny your taste buds of utmost bliss.
Posted by Ed Levine, April 30, 2007 at 7:04 AM
Mark Bittman's tour of Parisian steak frites joints was a vicariously pleasurable read, and I found myself trying to come up with an excuse to fly to Paris to try each and every one of them. Maybe we need to do an all Paris week on Serious Eats. What do you think?
As mouthwatering as the story was, he didn't really explain the differences between French beef and American beef. The French generally don't age their meat, so you don't get that fantastic minerally flavor the best dry-aged prime beef has in the States. I may be wrong, but they don't grade meat over there, and I don't think they serve much in the way of what we call prime meat here. After the jump, some entries from his list, and my own recommendation.
Continue reading »
Posted by Robyn Lee, March 13, 2007 at 11:15 AM
By Robyn Lee | When one of my friends told me to eat a green macaron for her in Paris, she was probably referring to those of the pistachio flavored kind. Instead, the first green macaron I ate during my vacation was flavored with the fatty squeezings of olives and a hint of vanilla, borne from the incomparably distinctive kitchen of Pierre Hermé who I believe makes the best macarons in Paris. What did it taste like? Well...olive oil, if it had the texture of a solid, creamy ganache surrounded by lightly chewy macaron cookies. The first bite was oddly delicious, but after getting over the not exactly surprising shock of, "Oh my god, this reallllly tastes like olive oil," my tastebuds felt like they were hit by a bomb stuffed to 1000% capacity with olive-based fat. Unless you love olive oil to the point that you drink it straight, it's best to share Hermé's nugget of fat with another olive oil lover.
But you do have to try it. Don't be a wimp.
Until additional gelato hunting tells me otherwise, my favorite gelateria in Paris is Pozzetto. My two friends and I each forked over 3€ for a small cone or cup (which they will fill with more than one flavor if you want, but considering the baby-fist size of the portion I'd stick to one or two) of their creamy and intensely flavored gelato. I immediately went for my favorite flavor, pistachio, while my friends chose the lighter pear and kiwi. The fruit flavors tend to be stronger than the nutty ones, but the cioccolato fondente is probably the most, "Ohhh baby, I need this now," inducing. Since they only carry 12 flavors at once it's easy to try all of them if you visit enough times and order large sizes, both of which I would recommend doing.
Pierre Hermé
72 rue Bonaparte, 6ème
185 rue de Vaugirard, 15ème
Pozzetto
39 rue du Roi de Sicile, 4ème
21 rue de Levis, 17ème
Robyn Lee is interning at Serious Eats for the semester. Like what you've read here? See more at The Girl Who Ate Everything.
Posted by Nathalie Jordi, January 18, 2007 at 3:41 PM
Adrian Moore peeks at French papers for the first look at the French Michelin Guide results for 2007.
Here's the Le Figaro article in French.
Promoted: Anne-Sophie Pic's Maison Pic (making her the first three-starred woman), Philippe Barbot and Christophe Rohat's l'Astrance, Frédéric Anton's Le Pré Catelan, Yannick Alléno's Le Meurice.
Demoted: Marc Veyrat's recently sold La Ferme de Mon Père, Le Cinq, Philippe Legendre's George V, Le Taillevent, Bueherisel, L'Esperance (which just declared bankruptcy).
Posted by Ed Levine, February 20, 2006 at 1:09 PM
My brother Mike just got back from a long weekend in Paris (lucky him) and because he is as obsessed with food as I am, he immediately called us to tell me about two great meals he had. Le Severo is a tiny bistro that specializes in great aged Limousin beef, saucisson and frites. Those are all the major Levine food groups in one meal. Need I say more? Perhaps to counteract the effects of all the aforementioned animal fat he and his wife Carol also went to a really simple fish restaurant, Cagouille. He found both restaurants on Patricia Wells' website. Wells is the restaurant critic at the International Tribune and a terrific cookbook writer. Her Food Lover's Guide to Paris
was one of the inspirations for my own New York Eats. The website is quite comprehensive when it comes to restaurants in Paris (both casual and formal), but what I miss on the website are her write-ups of bakeries and chocolatiers, which to me made her book truly swing. Otherwise the site is a superb resource and reference for Paris food.
