The magazine Vogue and the luxurious Hôtel de Crillon are offering something new and ultra-tendence during Fashion Week: a top-model bar! Vogue Le Bar will be the “it” spot from 04 March to 13 March.

Dine like a fashion industry pro as you watch the runways live on a big screen. Sip a vegetable smoothie (oh so healthy) or a glass of champagne (oh so naughty) amongst Vogue editors, top models and artists. On the menu? A vegetarian or gluten-free dish, of course!

Plus, Lancôme make-up artists will be on hand to offer a touch-up or free make-up lessons. Eat, drink and look like you belong on the runway. Just don’t pull an Agyness….

Follow the runway news on twitter at

http://twitter.com/vogueParisLive/

Hôtel de Crillon 4 rue Boissy d’Anglas, 75008 Paris

Lancôme make-up station available without reservation from 11 am to 8 pm.

L’Hotel is offering a special “Valentine’s Weekend” (February 14 and 15) which includes a two-night stay in a Bijoux room, breakfast in Le Restaurant and champagne upon arrival for €590.

Or, if you live in Paris (and your place already resembles a boudoir) take your Valentine to Le Restaurant (L’Hotel’s one Michelin star restaurant). Enjoy the romantic atmosphere amongst the deep purple velevt drapes and mood lighting for €170 per person, including a glass of champane. Not to mention that the special Valentine’s menu sounds delicious. Or go for the €210 menu, which includes 4 selected glasses of wine for each course. An excellent gift for your foodie love.

But what I would go for, because what fun is Valentine’s without a little decadence, is the “Eat and Treat”. Enjoy a lovely lunch at Le Restauarnt followed by a private couple’s massage next to the underground pool. You will feel like Cleopatra and Ceasar relishing in pure indulgence, all for just €130 per person.

L’Hotel offers gift vouchers if you are unsure of the date. After all, who needs February 14…when you are in love, every day is Valentine’s, right? (read: I don’t need an excuse for diamonds and chocolate!).

L’Hotel 13 rue des Beaux Arts

75006 PARIS

01 44 41 99 01

www.l-hotel.com

On the right bank, rive droite, there is a very good gourmet food store.  Of course you can go to the Galeries Lafayette or the Monoprix Gourmet, where you will find a Greek stand, fish, cheese, wines and so on.

But I have discovered an excellent caterer in the 10th area with 4 shops dedicated to fine food: Julhès Paris.  At Julhès Paris you will find baked goods, wines, cheeses, pies,  precious whiskies, honey, marmelades,and local produce.

For the holidays,Nicolas Julhès is offering special Christmas goods: smoked fish, foie gras, truffles, caviar. And of course, cheese platters, wines and champagne.

On December 19, the shop is offering champagne tasting. A dozen stands will be set up to help you understand the different styles of champagne in order to choose the best: from the one you prefer to the best one to drink with a special dish or meal …

What I like here is the wealth of advice!!

54 fbg Saint Denis, 10e, métro Strasbourg Saint Denis 01 44 83 96 30

From Monday to Saturday 9am to 8 pm. Sunday 9:30 am to 1:30 pm

Ok, so you know by now that  you have to find dinner ideas for all the upcoming celebrations.

Foie gras and salmon are classic dishes but choose the best ones.

On Saturday I tasted a delicious foie gras “maison” made by the chef of the restaurant “Le Café Qui Parle” in Montmartre.

Really delicious: the classic one with armagnac, sugared and salted, with figs inside.

And the surprising: the foie gras with genever to eat with gin or Boll’s. 100€/kg

The restaurant also proposes smoked organic salmon (80€/kg; about one piece) and marinated salmon  (60€/kg). Really tasty and made “fait maison”!

Order before December 23rd at 01 46 06 06 88. Delivered to the restaurant le café qui parle 24, rue Caulaincourt 75018 métro abesses ou blanche

French chocolate is the best in the world. French chocolatiers use the best cocoa beans unearthed in the depths of the planet:  dark, milk, ganache or praline. The best way to enjoy them is to enjoy.

Christian Constant adds a touch of essential flower oil and spice to enhance the taste. I loved the cinnamon and jasmine green tea chocolate, and the Yemen flavor. If you dare, try vetiver, neroli, frangipani, ylang-ylang or lemongrass.

Creative and classic at the same time, Jean-Paul Hevin emphasizes pleasure and perfection. If you try the Roquefort chocolates, you’ll devour it in the brown foam, or try the caramelized toasted almonds.

Patrice Chapon puts candied fruit, such as pineapple or clementine, in chocolate. You’ll find ganache perfumed with basil or exotic fruit nestled amongst others filled with Sherry or Sauternes (to taste fresh). For something different try the marzipan cactus, lychee caramel and purple and my personal favorite: praline salt smoked in a shell with nougat. Yummy!

Arnaud Larher, confectioner divine, creates macaroons with violet or poppy. Think, analyze, draw these chocolates before offering them to your taste buds: yummy Praline Truffles with Cointreau called Muscadine, Truffle Gianduja with hidden roasted hazelnut rolled in cocoa. Beware!

But my favorite is Patrick Roger, whose wish is to recall a flavor in every chocolate, such as the ganache with lime. Diabolically sharp! And he is an artist, just look at his windows. There are always amazing chocolate sculptures.

Also try Le Valentin for her jams, chocolate orange, chocolate raspberry or chocolate-chocolate.

You will find a goutue mint ganache,  and tastes of the past like licorice ganache, bergamot, nougat …at La Mère de Famille.

Servant Chocolatier makes traditional sweets from different areas of France. The ganache is top and you will find a lot of other sweets, calissons (a traditional French candy), and jams.

To taste the delicious chocolates of Fabrice Gillotte, award 2009 at the Salon du Chocolat, run to “Goût, Thé and Chocolat”  at 13 rue d’Aligre 12e 01 43 40 34 45

And there is, of course,  Pierre Hermé, Debauve & Gallais, La Maison du Chocolat, Michel Cluizel.

Christian Constant 37 rue d’Assas Paris 6e 01 53 63 15 15 www.christianconstant.fr

Jean-Paul Hevin 231 rue Saint Honoré Paris 1, 3 rue Vavin 6e 23 bis Avenue de la Motte Piquet 7th www.jphevin.com

Patrice Chapon 69 rue du Bac 6e 01 42 22 95 98 52 Avenue Mozart 16th www.chocolat-chapon.com

Patrick Roger 108 boulevard Saint Germain, Paris 6e 01 43 29 38 42 www.patrickroger.com

Petite Fabrique 12 rue Saint Sabin Paris 11e 01 43 14 08 82

The Valentin 30 passage Jouffroy 75009 Paris 01 47 70 88 50

A la Mère de Famille 35 rue du Faubourg Montmartre Paris 9e 01 47 70 83 69 www.lameredefamille.com

Servant, 30 rue d’Auteuil 16e, 01 4288,49,82,  5 rue de Sèvres, 6e, 01 45 48 83 60 www.chocolaterie-servant.com

You know what?  I was invited to dine at the “White House”. Yes, it is true.

No, President Obama was not there.

Maison Blanche restaurant (White house)  is a famous restaurant in Paris on rue Montaigne, the most  fashionable street in Paris. To go to the restaurant, you have to take the lift  to the roof of the building.

The view is amazing, magical especially at night when the lights of Paris are switched on, reflecting on the Seine, and the Eiffel Tower is flashing on and off. Book a table near the huge bay  window or in a cosy silk booth. Ideal for a romantic dinner, or to discover the city in a different light.

There is also a mezzanine, with modern decor.

As for the food… for example, the menu New Deal (69€):

Maury wine aspic, quince chutney, gingerbread sticks

Chanterelle mushrooms cannelloni

Jerusalem artichokes purée, crisp artichoke

John Dory eggplant, chickpeas and small squid,  shellfish emulsion.

I like food full of different flavors. I did not find that in this cuisine. The turbot was good, of course, but without character! But still ranked world number 1 business lunch or dinner by Forbes 2007/8. Not bad!

]]> http://www.rendezvousaparis.fr/2009/11/invitation-to-the-maison-blanche/feed/ 0 http://www.rendezvousaparis.fr/2009/11/thanksgiving-in-paris/ http://www.rendezvousaparis.fr/2009/11/thanksgiving-in-paris/#comments Fri, 20 Nov 2009 21:23:23 +0000 Sara http://www.rendezvousaparis.fr/?p=956

I love Thanksgiving.  It has always been my favorite holiday.  There are no presents involved, just good food, family and sometimes a family friend.  And I don’t find all the family drama on Thanksgiving as I do at Christmas with its odd surprises (What?  You have a new child? Again?) and trivial rifts (What? Mommy’s not coming because you cooked ham, not turkey?). Although Christmas with my family is always entertaining, Thanksgiving is by far the calm holiday. The only out-there Thanksgiving I remember is when I announced my engagement to a man I had only know for three months (my husband of ten years, thank you very much!).  But my family did not find this strange because we are strange, so it was a rather unmemorable event.

I haven’t had Thanksgiving with my family for ten years, since I moved to France. But a Franco-American friend of mine, Marcelline, has kept the tradition going by preparing a delicious Thanksgiving meal each year for other Franco-Americans and ex-pats. Usually about five to ten of us get together over a nice meal and good wine. We always end up talking, and laughing, about our life in France (the usual ex-pat talk).  But it is nice, and oddly comforting, to continue to celebrate the day of giving thanks while living in Paris.

This Thanksgiving my brother Danny will be visiting from California, so I will have a somewhat family Thanksgiving.  I have never prepared a Thanksgiving dinner myself and Marcelline has been generous enough to share some of the Thanksgiving recipes she has used throughout the years with me. If you are lost for ideas or if you are like me and find yourself away from the comfort of mom’s kitchen, feel free to try out our traditional Thanksgiving in Paris meal.

Also, please share your Thanksgiving in Paris traditions and recipes. Happy Thanksgiving!

Thanksgiving at Marcelline's

Basic Cranberry Sauce (from Bonappetit.com)

1 12-once bag fresh cranberries (or use the frozen cranberries from Picard)

1 cup sugar

1 cup water

2 1/4 teaspoons finely grated orange peel

1/2 teaspoon coarse kosher salt

Bring all ingredients to boil in heavy medium saucepan, stirring often; Reduce heat to medium-low simmer until most of cranberries burst, stirring occasionally, about 10 minutes. transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. Basic cranberry sauce can be prepared 1 week ahead. Keep refrigerated.

Fennel, Pine Nut, and Roasted-Lemon Stuffing (from Bonappetit.com)

1  1 1/2-pound loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)

2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices

2 teaspoons olice oil

10 tablespoons unsalted butter, divided

2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)

2 1/2 cups chopped onions

3 garlic cloves, minced

1 tablespoon chopped fresh thyme

1 1/2 teaspoons feenel seeds, lightly crushed in mortar with pestle or in resealable bag

1 taespoon coarse kosher salt

1/2 teaspoon freshly ground pepper

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, lightly toasted

1 1/2 cups turkey broth or low-salt chicken broth

Preheat oven to 350F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet, drizzle with oil and toss to coat. Spread in single layer. Roast until brown in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.

Generously butter 13×9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. Can be made 1 day ahead. Cover; chill.

Preheat oven to 350F. Drizzle 1 1/2 cups turkey broth over stuffing in dish, cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

Butternut Squash Gratin with Goat Cheese and Hazelnuts (from Bonappetit.com)

3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4 to 1-inch cubes (8 cups) Note: you can find already peeled and seeded squash at Picard)

2 tablespoons olive oil

Coarse kosher salt

4 tablespoons (1/2 stick) butter, divided

3 cups sliced leeks (white and pale green parts only)

1 1/2 teaspoons chopped fresh sage

1  log soft fresh goat cheese

1 cup heavy whipping cream

1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese.

Preheat oven to 375F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

And in case you don’t know how to roast a turkey….

I am not sure if it is a publicity stunt…but I like the idea. People say that the Beaujolais Nouveau is not very good. They say that it tastes like violet or raspberry…

So this Thursday, November 19 wouldn’t it be a fun idea to taste this new wine with friends and talk about its qualities. Try it with a good sausage, salami, ham, cheese and bread.

Raoul Maeder, a famous baker (the best baguette in 2002, Alsatian specialities), makes a new baguette every year to eat with the Beaujolais: a pink baguette made with Beaujolais, sausage and nuts. 3€.  You can read more about this tradition at www.toutpourlesfemmes.com.

Maeder 158 boulevard Berthier 17e

closed on Mondays 01 46 22 50 73 métro Péreire

In this “palace”, you can see the place and the way to make the Bénédictine liquor.

An antique and secret recipe with 27 plants (bee palm, angelica, juniper and maybe, cinammon, vanilla, honey…),  and spices created by the monk, Don Bernardo Vincelli.

For an apertif try

• 1/5 bénédictine
• 4/5 soda and lemon or orange juice and cognac

Or as a digestif try

• 4cl bénédictine
• add hot coffee without sugar and top with whipped cream

Special holiday 2009 box gift set available for 17,35€

Nicolas,  …and Hédiard.

155 years ago, Ferdinand Hédiard brought fruits, spices, teas and coffees from  far-off lands back to Paris. And today Hédiard continues to surprise its customers.

I like Hédiard, its place and its goods. There, there is flavor.

No design, no fuss, a place with wood and  its red and black trademark colors. And in its display case, we can see the essentials: bottles, prepared meals, beautiful fruits from France or from far away, and what can I say about the chocolates and marmelades? Nothing, just taste them as I do.

To celebrate its birthday, Christmas and the new year, Hédiard has concocted produce that combines French cooking tradition with exotism and innovation.

I tasted :

• honey with truffle (15€), which has  a lot of character with goat cheese

• the special Christmas marmelade (orange, vanilla, cinammon, nutmeg, mandarin)
• and new recipes for Foie Gras: Foie Gras with papaya and Punch, for fun, with pears and vanilla, and my favorite, with espelette pepper.
• and of course, cakes: chocolate tart with sichuan pepper, mango and passion fruit and sesame…and the tahiti vanilla yarrow. So tasty!

And for Hédiard lovers (with a lot of money), there is a special red hat box for the 155 year anniversary with 155 items (spices, teas, coffees, mustards, fruit juices, marmelades, vinegars.. at a special price: 1555€ (special order)

21 place de la Madeleine 8e 01 43 12 88 88