Comments for Le Best of Paris

Comment on Place Dauphine — A Quiet Pocket of Paris by Sweet Freak

Sweet Freak — Tue, 31 Jan 2012 01:50:12 +0000

I agree – this is a miraculous little piece of Parisian heaven!

Comment on Terrienne by Lauren Robinson

Lauren Robinson — Fri, 20 Jan 2012 08:49:57 +0000

Hi Morag,

Why don’t you trying ringing up, as the lady who runs the courses is an anglophone. When I visited she seemed pretty flexible in terms of hours, but you would have to check with her. Hope this helps!

Lauren

Comment on Terrienne by Morag

Morag — Fri, 20 Jan 2012 08:23:33 +0000

I would like to know if I can book on a course but only during the day as I’m not available in the evenings or weekends?

Morag

Comment on Ice Skating in Paris by Els

Els — Tue, 10 Jan 2012 11:02:50 +0000

There is no ice rink near Tour Montparnasse in the 2011-2012 season!

Comment on Galette des Rois (King’s Cake) by Carina

Carina — Wed, 04 Jan 2012 17:14:39 +0000

Love this time of year and all the different galettes to taste. The Christmas eating continues….

Comment on Christmas In Paris by Fitness exercise

Fitness exercise — Fri, 30 Dec 2011 21:49:23 +0000

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Comment on La Taverne du Sergent Recruteur by Hal Carey

Hal Carey — Thu, 29 Dec 2011 13:36:52 +0000

I lived in Paris and enjoyed many meals in this wonderful place. The food may not be five star but come on, it’s a fun place, good food, I always had wonderful waiters and got to know the staff very well. If you go, notice the cutting board for the bread. It’s got a groove in it from cutting millions of loaves of bread over the years and it’s very beautiful in it’s simplicity and history.

It’s a good, fun place. There are others with better food but not with better history and atmosphere.

Comment on Melodies Graphiques by Olga

Olga — Thu, 22 Dec 2011 16:20:01 +0000

I´ve been there and I went crazy with all the stationery. They have lovely and wonderful things, I wanted to buy everything…and I bought a lot. Calligraphy lovers, it worth the visit!

Comment on Christmas Markets in Paris by dmmaseoseoseoseo

dmmaseoseoseoseo — Thu, 22 Dec 2011 16:03:31 +0000

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Comment on Wild Mushrooms In Paris by David Dadoun

David Dadoun — Fri, 16 Dec 2011 07:22:01 +0000

Another tip I learned from Joel Robuchon: first clean the mushrooms, then blanche in boiling water for maybe a minute. Then saute in butter for a few minutes. I add veal stock (I make my own), and then when the stock reduces add creme fraiche at the end. You can add thyme if you want, but that is not really necessary. It is terrific with sauteed chicken, veal or steak.