By the way, did you know that French people break off the pieces baguette with hands and never put them in a plate but directy on the table? Sometimes a baguette can be served alredy sliced in big pieaces and it’s absolutely normal to break these pieces in the smaller ones with your hands.
The third essential element of French cuisine, charcuterie, includes all kinds of cold meat such as bacon, ham, sausages, pâtés, terrines, rillettes and many others. Basically it was cooked with pork but today there are many other variations made of beef, duck and chicken. Like cheese, charcuterie varies from region to region.
With cheese, bread and charcuterie we were perfectly prepared for a very French picnic on the grass just in front of the new commercial center which replaced the old Les Halles market. Look how lovely our picnic looked:
After this delicious meal we were invited to have a dessert in a new concept pastry store Fou de Pâtisserie. In this boutique one can find the signature pastries of the Grand Chefs Pâtissiers such as Cyril Lignac, Philippe Conticini or Hugues Puget. I adored the idea to put these delicious creations together in one store located in the center of the city and easily accessible ! Fou de Pâtisserie is an exception of the general rule according to which the chefs never sell their pastries via a third party and deliver only to the luxury restaurants.
Another good option for having dessert on the rue Montorgueil is a historical pastry shop Stohrer opened in 1730 by Nicolas Stohrer, the pastry chef working for Louis XV and his wife. The most famous creations of this oldest pastry shop in Paris are the Baba au Rhum, Mont-Blanc and puits d’amour, the first recipe of which appeared in the 18th century.
Isn’t it incredible that only one tiny Parisian street can hide so many food stories ?
@annacossack