Thinking About Food, Glorious Food

Thinking about food seems to have been quite a theme for me these last few days. Not obsessing about food and tasty tid-bits, but really savoring food and looking forward to different types of food.

We went to see a local production (on the Isle of Man) of the musical "Oliver" the other day, and needless to say the refrain of "food, glorious food" rang in my ears for a couple of days afterwards. This rendition of Oliver was absolutely splendid and everyone left the theatre on a real high, smiling and happy.

I am also incredibly aware of how lucky we are. We have so much access to delicious food in a seemingly unending flow of both quantity and description; a far cry from a solitary and rather meager bowl of sloppy and tasteless gruel each day. No wonder we as a nation are currently rather prone to being overweight or suffering from obesity.

I am aware too of the contrasts in dietary availability and habits between different countries and cultures. There are even small variations from one county to another in England or from one State to another in America.

In England in general we have access to shop bought gourmet ready meals from Marks and Spencer's, Tesco's, Sainsbury's and so on. We can just pop into the super-market, pick up a beautifully prepared and presented meal, take it home, pop it in the oven and thirty minutes later it's ready to be eaten. Easy and delicious; no mess, no hassle. You can eat five star meals without even knowing how to cook.

An interesting knock on effect of this ready availability of great meals is that it is naturally possible to spend far less time thinking about food, or worrying about what to prepare for dinner. For those who are conscious of their weight, you can simply turn the packet over and immediately see the number of calories or grams of fat in each portion. Neither do you have to think about portion size. It's all done for you. It's really very easy to set yourself upon a gourmet diet!

I have to admit that I was surprised to find no real equivalent in California. Coming from the Isle of Man you tend to think that if you go somewhere bigger you will have a greater selection of everything, including food. And yes, there are so many more restaurants and more basic food ingredients readily available and definitely a load more fast food outlets. But gourmet meals to go are less available (almost extinct) in the local markets. And need I say anything about portion sizes? Chicken breasts look as if they have been taken from prize fighting turkeys and I woudn't like to imagine how big American cows are!

A quick contemplation of this lack of fresh gourmet meals to go allows one to arrive at the conclusion that America is just too big a country to make this a truly viable business. A trucker can drive your meals from one end of England to another in a day without issue and so fresh food stays fresh. You simply couldn't keep that food fresh for the length of time it takes to drive across America. And frozen ready meals simply do not have that five star gourmet quality.

When we are in California we also really miss our British and French cheeses. We think about cheese, search for good cheese and almost (but not quite) dream about lovely strong creamy textured cheeses. I have yet to understand why American cheese cannot have that same flavor and texture. But when we are in England we miss the wonderful barbequed American steaks and delicious salads and salad dressings. Yummy; food, glorious food!

The answer is always to make the most of what you have got. Enjoy what is readily available locally no matter where you are. I find it a great shame that so many people think about food to the extent of obsession and yet still manage to overlook its enjoyment. Instead of savoring each delicious bite they gobble their food quickly whilst suffering from a guilt complex at the same time. No wonder they become overweight; they do not appreciate their food and so cannot feel satisfied from eating it.

Overweight people tend to think that they should stop thinking about food. I am a firm believer that they have totally missed the point; you do not need to stop thinking about food. Rather, you need to learn to allow yourself to think about food in a different way which allows you to savor and enjoy it, take your time eating and feel fully satisfied as you detect it different textures and flavors.

You are, in this day and age, unlikely to obsess about food for the same reasons as poor Oliver. You are far more likely to have begun this food obsession as a result of thinking that you shouldn't think about food or eat as much. To overcome this obsession and enable yourself to lose weight easily all you actually have to do is to think about food in a different way. Hypnosis mp3s designed to help you lose weight are perfectly designed to get you doing just this.

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Glorious Food in Paris-part II

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 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!

In part I, we discovered the most beautiful of Paris fromageries in Parisian cheese shops 5 Androuet and true French bread of Poilane. Now, we bring you two more of those places of glorious Parisian gourmet food.

Lafayette Gourmet-a feast of flavours and colours

Galeries Lafayette is one of the most distinguished and famous symbols of shopping in Paris. Their high-fashion displays and grand architecture old world (including a fine stained-glass dome) make any considerable us shopping experience. I must admit, though, that I tend to spend most of my time wandering around his Gourmet Food Court.

The food court is located on the top floor of Galeries and is a veritable feast of flavours and colours. There you will find everything and more to whet the gourmet dedicated: a bakery with a dizzying array of speciality breads and pastries (testament of love of France continues with baked goods of every description); a cheese counter with at least a hundred different varieties of cheese (both French and imported); meat and fish; a deli that offers the best special foodstuffs; and fruits and vegetables of every origin from around the world-all fresh products to perfection.

There is also a great section dedicated to every spice imaginable. The display of luxury chocolate and sweets are well worth a visit. I usually Commons here on all types of European chocolates when they are in the city, as many brands cannot be found in the United States and all of them are sold cheaper in Paris.

The first things out, Lafayette Gourmet offers wine ' library ' unlike any other: 1,800 of the best wines in the world, classified and presented with loving attention enough to satisfy the discerning wine connoisseurs.

40, boulevard Haussmann 75009 Paris

Metro: Chaussée D'ANTIN La Fayette

BE-tasty and elegant

Boulangépicier, or ' BE ', in short, is owned by two of Paris's most famous and respected chef and baker: Alain Ducasse and Eric Keyser, respectively.

Name and concept BE result of a merger of the ' boulanger ' (baker) and ' épicier (grocer). His creations are inspired by simple, traditional French recipes.

BE is housed in a smart, typically Parisian building located not too far from the Arc de Triomphe and close to the Parc Monceau. This makes it an ideal place for a take-away lunch near a green expanse of most beautiful of Paris.

For sale is a carefully selected range of fine products and a tempting selection of sandwiches, homemade soups and fresh salads as well as sweets and desserts, whether to remove or eat in (there is a lounge that takes around ten).

On the expenditure front, BE sells a range of gastronomic products (unusual, spices, condiments, jams, chocolate, candies, dough etc.) and a small selection of organic products and dairy products.

On the front of the selling Bread bakery, renowned Mr. Keyser, facts on the spot, both as a loaf to take at home or in the array of ready-made sandwiches mouth-watering. I've actually never had tasted bread Keyser and was really surprised to find that it was far superior to almost nothing I've tried other bakeries, including the famous Paujauran bread.

The array of breads with focus is displayed; They consist of various combinations of high quality ingredients and are all at once, fresh tasty, crunchy and moist, a welcome break from the ubiquitous mass chewy white bread.

I was particularly intrigued by their concept of ' Sandwich ' skewers, an assortment of mini-sandwiches on skewers. After much deliberation, I went to the Riviera, skewer that consisted of little cakes of bread filled with black olive tapenade (olive paste) and slices of fresh goat cheese; tomato sandwiches filled with ' caviar ' tomato and Basil Turkey; and then Basil buns filled with pesto and sundried tomatoes. Wise choice.

I washed the lot with a bottle of Orezza, a sparkling mineral water from Springs near Rappagio in Corsica. I have not had never tasted before and expected to find the French mineral water brands, as most common Chateldon and announced, but it was a pleasant surprise-Orezza has a refined and delicate aftertaste flinty levels of natural gas.

Of course, this is not food designer is the cheapest: sandwiches start at 5 euros, and my Riviera skewer set me back 7.5 euros. But it was worth every penny.

Tuck into tasty and elegant food to BE traveling or to remove a 73, boulevard de Courcelles, 75008 Paris

About the author:

Phil Chavanne and his team of writers Parisians share cargo on Paris and Paris Hotel with travellers who want to prepare well for their trip in the French capital. Meet the team in Paris-Eiffel-Tower-News.com: A Guide to Paris full of insider information about Paris and Paris Hotel.

Glorious Food in Paris-part III

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.

Glorious Gourmet Food in Paris - Part I

If there's one thing the French know how to do well, it's food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of paris-eiffel-tower-news if I did not go and seek out Paris's finest gastronomic glories for you. Sampling the following is not an option - it's a must!!!

Say Cheese!

Beside wine, what else are the French obsessed with? Cheese! The French passion for cheese and the proliferation of the stuff in their country is frankly unsurpassed. A famous quote from Charles de Gaulle goes, "How can you be expected to govern a country that has 246 kinds of cheese?"

The French are as serious about their cheese as they are about their wine, and so it comes as no surprise that, like wine, French cheese is protected by AOC laws (appellation d'origine contrôlée, name of a controlled origin). These laws allow only certain limited quantities of a particular cheese to be produced in order to prevent mass production ruining the subtle variations in French regional cheeses.

So, in search of the ultimate cheese repast, I asked my Parisian friends where the cheese crème de la crème (no pun intended) was to be found in France's capital. The answer was unanimous: "Androuet!"

And Androuet it was. I wandered over to their fromagerie (cheese shop) at 37, rue de Verneuil and was greeted with the most tantalizing displays of cheeses - you have to see it to believe it! The cheeses look a far sight different than what they laughingly call cheese in supermarkets - this is the real enchilada.

Family owned and run, Androuet was founded back in 1909 by the current owner's grandfather, and since then its people have been cultivating the art of the maître fromager affineur (cheese maturing master). The name is famous worldwide. Today, and to the great benefit of the Parisian population, the house of Androuet actually comprises 5 fine cheese shops in Paris alone and plans to open another one in the new Roissy airport! They even have a branch in Stockholm, Sweden's capital.

Androuet's cheeses hail from more than 200 different locations and are all exclusively made with raw milk. Each cheese is unique, cured and matured under the supervision of maîtres affineurs (masters in cheese ripening), and aged or prepared in curing cellars. You'll find Androuet's shops in all Parisian tourist guides, and I was told that their clientèle comes from all over the world - from the US to Japan.

Cheese is best accompanied with bread and wine, and Androuet specializes in the best. They provide a wide range of wines, from red Sancerre to Chateau Neuf du Pape, and work with two Parisian bakeries to supply you with some very decent bread to go with your cheese.

So you can get your cheese, your wine and your bread all in one fell swoop, as well as excellent advice on all three free of charge. The staff speaks English, and a variety of other languages, so communication shouldn't be much of a problem... failing that, animated gesticulations punctuated by the odd use of random foreign words have always worked wonders for me abroad...

For those who want to take some of this priceless loot back home, Androuet provides air-tight and vacuum-sealed packages.

For Americans, you can check the US Customs & Border Protection website for the latest on food importing rules at help.cbp.gov, or the US Department of Agriculture's website (www.usda.gov). At the moment, they confirm that cured cheeses (i.e. hard cheeses like parmesan and cheddar) are generally admissible if imported for personal use, although this is subject to change depending on disease outbreaks. Keep in mind that you should declare them. Ask for advice from Androuet's staff - they'll be in the know about this.

A buffet-size assortment goes from 35 to 70 euros, and they do themed gourmet gift baskets, boxes and chests too. They even cater for private or business cheese-themed buffets with the whole nine yards: fresh and dried fruit, Poilane or Poujauran breads (see below), wine, candles, floral decorations etc.

Androuet in Paris (normal working hours Tuesday to Saturday, and they all close at 7:30 pm):

37, rue de Verneuil - 75007 Paris

Metro: Rue du Bac, Solférino (line 12).

134, rue Mouffetard - 75005 Paris

Metro: Censier Daubenton (line 7).

1, rue Bois le Vent - 75016 Paris

Metro: La Muette (line 9), Passy (line 6).

17, rue des Belles-Feuilles - 75016 Paris

Metro: Victor Hugo (line 2), Trocadéro (lines 6, 9).

23, rue de la Terrasse - 75017 Paris

Metro: Villiers (lines 2, 3).

Real French Bread

In France, almost anyone will tell you that Poilane bread is the pinnacle of Parisian baking. First established 75 years ago, Poilane is now run by Lionel Poilane, who took over the business from his father about 30 years ago and boomed it: the shop sells 15,000 loaves of bread each day, i.e. 2.5% of all bread sold in Paris, by weight.

The secret of Poilane bread is steeped in tradition. Lionel himself conducted an extensive research project on the 'ethnography', as he put it himself, of his craft. Poilane bread is made from wheat grown only on farms employing sustainable techniques with sea salt from the French Atlantic Coast. It's baked for over an hour in Poilane's specially designed wood-burning ovens, and will easily keep for a week in its original white and green paper bag.

Poilane bread traces its heritage back to the genuine regional French bread, but the business is remarkably modern. Today, the family manages a new shop in London and a 'manufacture' on the outskirts of Paris producing the goods that are sold in more than 2,500 restaurants and shops in Paris alone, and about 20 countries around the world. Poilane is one of the few 'global bakers' today, taking advantage of the Internet and the large FedEx hub near the Roissy-Charles-de-Gaulle airport to ship the bread worldwide. The goods land on dinner tables within 48 hours of their cooking.

The bread itself is decidedly old school: thick, chewy, and rich with a dark, fire-tinged flavor. Traditional French bread is not the ubiquitous white bread used in baguettes. It used to be a dark, wholesome stuff eaten by poor people when they could not afford anything else. It almost disappeared from French tables because of its very history. So much so that the old saying "He ate his white bread..." means that he mused and fooled around instead of working diligently, and now he's in for hard times (and only dark bread).

After World War II, the height of chic was white bread, imported from Austria. Poilane is very unique in that in a city where you can't walk two blocks without running into a baguette, he refuses to produce any!

Poilane's bread has won him famous fans over the years: Frank Sinatra and Lauren Bacall used to enjoy a loaf from time to time, and Robert De Niro is a customer.

There's one person in the shop who speaks English, who confirmed taking bread back to the US is no problem.

Poilane's famous bread can be found at 8, rue Cherche Midi, 75006 Paris. The closest metro station is Sevres-Babylone.

About the Author:

With thirty years of on-the-ground experience Phil Chavanne has helped many travelers to make the best of their stay in Paris. You can share his thorough knowledge of the city at Paris-Eiffel-Tower-News, a free guide with many advices, stories, and tips on Paris Hotels and Restaurants.