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In-Depth Information
strawberries, wild mushrooms, endive, i sh, game, whatever
is in season. All is l own, that same day, from Orly.
Though Paris rejoices in many culinary delights that are
not original, the Ile de France has long been known for its
soft cheese, the Brie, as well as fancy pastries, potatoes
and endive. The
baguettes
and
croissants
that make Paris
so sweet smelling, are also a regional speciality, as are
béchamel, espagnole
and
hollandaise
sauces. But just as
common in Paris today are sauerkraut, couscous and
pizza. Ironically, Paris is a collection of international
and regional foods, many of them adapted (with a
compromise of integrity in my opinion) to the local tastes.
To enjoy all the true regional variety of France, both
of the foods and the wines, you need to travel around
the country.
Paris Wine Bars—Learning French Geography
in a Glass
If you don't have time to discover the wines of France by
wandering around the countryside. Or, if you return to Paris
longing for more such wine adventures, you will i nd the 'wine
bars' of Paris a happy surprise. These cafés and restaurants cater
to the wine enthusiast, usually specialising in a particular region.
The patron of these establishments will gather his favourite
vintages. Often these are otherwise unavailable, even in a good
Paris wine shop.
Usually open for lunch and all afternoon until dinner time,
they offer you a happy day's 'research', often sitting out front
at little tables, sipping and watching the Parisians go by. With
selections by the glass, you can compare the nuances of
neighbouring villages or different years, as well as the range of
reds and whites. Plates of fresh country breads with a selection
of local charcuterie or cheese will be served, too, so you can
enjoy the way the various wines complement the foods of the
region. It is adventure travel for the palate.
However, you will need a nap before dinner.
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