St-Germain & Les Invalides - Paris - page 519

(Thirteen - A Baker's Dozen; MAP GOOGLE MAP ; 01 73 77 27 89; 16 rue des Sts-Pères, 7e; lunch

menus €13-17, brunch menus €10-23, mains €13-15; 10am-6pm Tue-Sat; ; Rue du Bac or St-

Germain des Prés)
Pass through a passageway, cross a cobbled courtyard and at the very end you'll find the lat-
ticed doors of Treize, a charming contemporary cafe turning out savoury pies, creative
salads and sweet cakes (the carrot cake has a local following), along with unique tea blends,
and coffee by Parisian roaster Coutume . Perfect for whiling away an afternoon.

CAFE

PAIN & CHOCOLAT
( MAP GOOGLE MAP ; 16 av de la Motte-Picquet, 7e; mains €10-22, brunch menus €7-22;
9am-7pm Tue-Fri, 10am-7pm Sat & Sun; La Tour Maubourg)
You'll be glad you forewent that overpriced, underdelivering hotel breakfast when you start
the day in proper Parisian style at this delightfully retro cafe. Everything is made on the
premises, salads, tartines, egg dishes and cakes, pastries and quiches included. Don't miss
the hot chocolate, made from an old family recipe.

SANDWICHES

COSI
( MAP GOOGLE MAP ; 54 rue de Seine, 6e; sandwich menus €10-15; noon-11pm; ;

Odéon or Mabillon)
An institution in the 6e for a quick, cheap sandwich fix like tandoori turkey and coleslaw,
black-olive tapenade and roast tomato or blue cheese and walnuts in its upstairs dining room
or to take to a park. Classical music plays in the background and the homemade focaccia is
still warm from the oven.

PÂTISSERIE

GÉRARD MULOT
( MAP GOOGLE MAP ; www.gerard-mulot.com ; 76 rue de Seine, 6e; 6.45am-8pm Thu-Tue;

Odéon or Mabillon)
Fruit tarts (peach, lemon, apple), tarte normande (apple cake) and clafoutis (cherry flan) are
among this celebrated pâtisserie's specialties.

BOULANGERIE

POILÂNE
( MAP GOOGLE MAP ; www.poilane.fr ; 8 rue du Cherche Midi, 6e; 7.15am-8.15pm Mon-Sat;

Sèvres-Babylone)
Pierre Poilâne opened his boulangerie upon arriving from Normandy in 1932. Today his
granddaughter Apollonia runs the company, which still turns out wood-fired, rounded sour-
dough loaves made with stone-milled flour and Guérande sea salt.