Paris Escorts Travel Guide
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Paris Cuisine
It is a well known, although controversial fact that 'Paris' is not France; the French themselves acknowledge it, especially when they are not Parisians. Yet, paradoxically, although there is no Parisian cuisine as such, Paris has become a melting-pot of the best culinary traditions and the undisputed capital of French gastronomy.
Variety is the first and foremost characteristic of French cuisine. The ingredients used in cooking have regional origins; cream, butter and cheese are widely used in northern areas where milk products are plentiful, while olive oil and garlic are typical Mediterranean areas and red wine makes casseroles rich and tasty in the Bourgogne district.
The universal fame of traditional French cuisine rests on various regional dishes, which now appear on typical menus everywhere.
Among starters, you may find hors-d'oeuvre varies (raw vegetables seasoned with oil and vinegar served with assorted charcuterie), quiche lorraine (savoury flan with pieces of bacon). moules mariniere (mussels simmered in white wine with shallots), or the delicious soupe a l'onion gratinee (onion soup with melted cheese).
Main dishes usually include several of the following: entrecote bordelaise (juicy steak with a rich wine sauce), boeuf bourguignon (casseroled beef with onions and mushrooms in a red Burgundy wine), blanquette de veau (stewed veal with cream and mushrooms) and choucroute garnie (sauerkraut cooked in dry white wine, with pork and sausages). Gratin dauphinois (sliced potatoes baked with cream and grated cheese) is ideal with tasty grills.
To finish a good meal, there is nothing more refreshing than a home-baked creme caramel (egg custard coated with caramel) or a cool baba-au-rhum (light sponge cake with rum syrup).
However, French cuisine does not rely for its success on tradition alone, for it is consistently being re-invented and perfected by ambitious young chefs whose imagination has no bounds.
The choice is vast and there are places to suit every occasion, from the local, inexpensive bistro to the exclusive temple of gastronomy, from fast-food bars and quaint tea-rooms to regional and exotic ethnic restaurants.
Each type of establishment has its own personality and represents a different aspect of Parisian life. Crowded at lunchtime, cafes are ideal for a quick meal, with a restricted menu usually consisting of steak/frites (steak and chips), mixed salads, and a selection of sandwiches made with crisp baguettes (French bread). Slightly more expensive, brasseries offer a choice of traditional dishes that includes an Alsatian choucroute garnie (sauerkraut with assorted sausages) served with beer or wine. Top brasseries have an attractive display of fresh seafood just outside their premises with an attendant serving oysters and other pricey delicacies to passers-by and preparing orders for customers inside. There are several such establishments on the place de Clichy, not far from the Moulin Rouge.
Wine bars are not steeped in tradition like cafes and brasseries, but they seem to fit in well with the Parisians' changing lifestyle and they are becoming increasingly popular as a lunchtime venue. They serve an assortment of cold platters and cheese with selected wines by the glass, thus enabling the real amateur to taste and enjoy excellent wine without having to buy a full bottle. L'Ecluse, 15 Quai des Grands-Augustins, is one of the most famous and a good place to sample for atmosphere.
Little know or talked about are the discreet but charming salons de the (tea-rooms), often tucked away in picturesque arcades. They offer the luxury of a relaxed atmosphere in refined surroundings and serve good-quality snacks and pastries with a choice of fine teas or coffee. Two of the best are: Fanny-Tea, 20 place Dauphine, on the lle-de-la-Cite, and La Cour de Rohan, Cour du Commerce st-Andre, off the rue St-Andre-des-Arts, near the place St-Michel.
The name restaurant applies to a wide range of establishments, from the unassuming, friendly, local place with white lace curtains at the windows and rickety tables outside in summertime to the select, fashionable, outrageously expensive or just exquisitely refined rendezvous for gourmets. The variety stems from the type of cuisine served, whether French or ethnic.
Paris is a real gold mine for French cuisine, with an infinite number of variations being offered on three main themes: traditional, modern and regional. Some restaurants combine traditional and modern methods.
Typical cuisines from the regions of France, on the other hand, are well represented by authentic chefs who have come to the capital to make a name for themselves. In some cases they are concentrated in a specific area. For instance, exponents of Breton cuisine are grouped in the vicinity of the Gare Montparnasse, while specialities from the Auvergne are to be found in the Bastille area.
The number of ethnic restaurants has increased lately and they, too, tend to congregate in specific areas, sometime taking over a whole street, like the rue de la Huchette, near the place St-Michel, lined with cheap Greek and North African restaurants. The rue des Rosiers and adjacent street in the Marais are well known for their Jewish and East European restaurants and the 13th arrondissement, near the Porte d'Ivry, where Asian restaurants are plentiful, has been christened 'Chinatown'. By contrast, you hardly notice the less conspicuous presence of several Japanese restaurants in the Opera district.
CHOOSING A RESTAURANT
It is difficult to generalise about value for money as quality and prices vary a lot. On the whole, however, one may say that, in the lower price range, value for money - both in quantity and quality - is better in Paris than in most Western capitals. This tends to be less true in the upper price range, but Paris still retains a slight advantage as far as service, attention to detail and imagination is concerned.
The price range given in the listings below refers to an average meal per person, not including drinks. There are four categories: less than 200 francs (F), from 200 to 300 francs (FF), from 300 to 500 francs (FFF), over 500 francs (FFFF). Wine with your meal can cost from around 60 francs a bottle to several hundred francs for a chateau wine.
Most restaurants offer a fixed menu (some at lunchtime only) which is better value for money than a la carte (chosen from the larger selection of dishes). In any case, a 15 per cent service charge is usually included in the price.
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