If there is one thing that the French know how to do well, is food. The food is more of an art (and for some, a religion almost) in France, and then I knew that I would be remiss in my duties to the readers of Paris-eiffel-tower-news.com if not go and look for the glories of Paris's finest food for you. The following sample is not an option-is a must!
This third part, for the icing on the cake (no pun intended), brings two more gastronomic wonders, with Parisians first dessert: simply outstanding range of ice cream and sorbets Eric Kayser on fascinating island Saint-Louis.
And now for a Dessert ...
I think it is safe to say that Eric Kayser sets the standard for ice cream and sorbet ... Not only in Paris, but all of France-and very probably in the world.
Typically Parisian gelateria di Eric Kayser is located right in the middle of the Ile Saint-Louis, a small island on the river Seine, which is itself a major tourist attraction. The island of St. Louis is a miniature little charming Paris with its characteristic restaurants and hotels. In the early 20th century, its inhabitants imagined their specificity and ' separated ' from France to become the Republic for the island of St. Louis. One of those ideas loopy French!
Most grocery stores, tea salons and restaurants on the island of Saint-Louis advertise stock of ice cream by Eric Kayser. Yet there is only a tearoom Eric Kayser. The company is managed by the family descendants of the Chauvin, Monsieur Eric Kayser who opened the first store in 1954. The parlor is smart, with wooden panels inside and out, a stylish version of friendly to America.
Eric Kayser sells its ice cream in bulk and by the scoop from his living room, but many other retailers for sale in Paris their ice cream in cones and cups, and some grocers sell larger amounts.
Any guilt that you can hear indulge themselves can be laid to rest because Eric Kayser's fame derives in part from its use of natural ingredients. Their desserts contain preservatives, sweeteners, absolutely no chemical agents and stabilizers. The ice cream is made with nothing other than milk, cream and eggs, and the natural fruit aromas are: vanilla, cocoa, etc.
In terms of flavor, we go well beyond ' Chunky Monkey ' and ' Fish Food '. Get ready for something more refined and, ultimately, more tempting for the old taste buds (which should be encouraged instead of being attacked). We are talking about PEAR sorbet flavors for me more than an actual Pera pera. Green Apple; Strawberry (fraise des bois "); coffee; Nougat with honey; prune Armagnac ... All to die for.
Keep in mind that the French don't scoff, they're déguste ' (taste with relish)-so if you're expecting Very large portions of Jerry like you get in the United States, you will be disappointed. But then again, that may not be as bad as are our lifelines ...
Unfortunately, Eric Kayser's excellence is not a secret. There is always a long queue of eager customers no matter when you go, and during the warm season is even worse. Trust me though, the journey is worth it.
I like their hours though-open by 10 with a closing time of the late 20, I know that my cravings will be met in the evening – well, at least from Wednesday to Sunday, as unfortunately are closed the rest of the week. In addition, much to my dismay, I discovered that the site is not open for business during much of the summer holidays (a relatively common event in France). Yet all is not lost since we can always get our correction Eric Kayser from other ice cream and tea salons on the island!
For a taste of Bertillon of habituation, glories, take the Ile Saint-Louis: walk along the left side of Notre Dame; behind the Cathedral, cross the bridge to the left on Ile Saint-Louis; then, hang a right onto the Rue St-Louis en l'Ile and go to number 31 on the right side of the road. Or go underground and alight at Pont Marie station and cross the bridge. When you arrive at the island's Central Road, turn left and the shop is right there on the sidewalk opposite.
Go organic Parisian style
Paris is renowned for its local food street markets, which can be found on almost every one if its quartiers (districts). The market is very famous Nicot, the Rue de Levis is another almost famous. The wonderful symbiosis "traditional parish and" with great and capital no doubt lends Paris its unique character.
Personally, Parisian street market appeal to me because they offer a rare respite from the retail experience of supermarket bland, cookie cutter and because, just like the proverbial box of chocolates in Forest Gump, ' you never know what you're going to get '. Not only do always seem to find something I knew never even existed, but the quality and freshness of the products is high and the whole experience, in General, is less clinical and much more ... Well, fun.
Parisian street markets usually open operating outside tourist streets and take place either on weekly or biweekly basis. The stalls get established early in the morning, and sales of end-of-day began in the early afternoon, although really times vary from one market to another so I recommend to do your homework, and controlling schedules published by the local district City Hall.
All of them, the Marché de Raspail is probably my favorite. Takes place on Sunday mornings from 9: 0 in 13:30 on the center divider along Boulevard Raspail, between Rue de Rennes and Rue du Cherche Midi (stop at the station of Sèvres-Babylone).
Sunday Marché de Raspail turns only to organic food (' biologique ' or ' bio '), and many of its products are only a cut above the rest. In fact, French fresh products are renowned, and I must say that every time I come back to Paris, I am quite puzzled to find that I actually forgot what a true flavors such as cucumber.
The market stalls around number 100 and is scattered over 200 metres, and are managed by anyone and everyone-from organic producers to various dealers and some pretty interesting!
Sell everything is organic. I walked away pleased with some honey lavender, very rustic, loads of cheese and a delicious organic roasted chicken that was before my eyes ...
The service is usually very friendly. You will appreciate the way in which French suppliers actually bother to ask when in reality it means eating their products. They can select it for you accordingly (i.e. so that matures either too early or too late).
All in all, a healthy treasure, worth getting up early on a Sunday morning-even if only for an education in what fresh fruits and vegetables are actually supposed to taste like ...
The non-market organic Raspail runs on Tuesdays and Fridays between 7: 0 and 14:30.
Once again, le Marché Raspail in the 6th District, at the corner of Boulevard Raspail and Rue de Rennes. Nearest metro station: Sèvres-Babylone.
About the author:
Phil Chavanne shares a lot of useful tips and travel information on Paris, with the help of his team of experts in Paris. Click here to discover the French cuisine and Hotel Paris now.
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