Travel Reference
In-Depth Information
7.30am-8pm Mon-Sat;
Glacière)
Prize-winning croissants made with
beurre Charentes-Poitou
AOC butter are the speciality
of this lauded boulangerie/patisserie, and its tantalising rainbow of macarons, tarts and in-
tricately layered cakes taste even more luscious than they look.
ICE CREAM
LA TROPICALE
lunch menus €8-12;
noon-4pm Mon, Tue & Thu, noon-6pm Wed, noon-8pm Fri, 3-7pm Sat;
;
Place d'Italie)
All-natural flavours like lychee, guava, mango and papaya, honey and pine nut, as well as a
pina-colada-like coconut, rum and pineapple, transport you to the tropics at this mint-col-
oured
glacier-salon de thé
. It also serves seasonally changing lunchtime quiches, flans and a
plat du jour
(dish of the day).
TRADITIONAL FRENCH
LE TEMPS DES CÉRISES
aux Cailles, 13e; mains €11.50-20.50;
11.45am-2.30pm & 7-11.45pm Mon-Sat;
Corvisart or Place
d'Italie)
Run by a workers' cooperative for nearly four decades, the 'Time of Cherries' (ie 'days of
wine and roses') is an easygoing restaurant (provided you switch off your phone!) serving
faithfully solid fare in a quintessentially Parisian atmosphere.
FRENCH BASQUE
CHEZ GLADINES
01 45 80 70 10;
www.gladines.com
;
30 rue des Cinq Diamants, 13e; mains
€8.50-13;
noon-3pm Mon-Fri, noon-4pm Sat & Sun, 7pm-midnight Sun-Tue, 7pm-1am Wed-Sat;
;
Corvisart)
Colossal 'meal-in-a-metal-bowl' salads are the prime draw of this down-to-earth bistro with
red-checked tablecloths in the Buttes aux Cailles (the original of five Paris locations). It
buzzes with students and spendthrift diners and is always a hoot. Traditional Basque special-
ities include
pipérade
and
poulet basque
(chicken cooked with tomatoes, onions, peppers
and white wine). Arrive early to grab a seat.
CHINESE
HAO HAO
9am-2am;
Porte de Choisy)
