Tag: Paris

Around Paris to discover sweet and savory healthy food – Italian Cuisine

Around Paris to discover sweet and savory healthy food


Walking around Paris to discover healthy but sophisticated culinary offerings. Among gourmet and French or foreign dishes, but also homemade sandwiches, soups and gluten-free treats

Strolling through the streets of Paris exploring bistros, restaurants and pastry shops is the dream of many cooking enthusiasts, but how to do it if you follow one healthy, vegetarian, vegan or gluten-free diet? Fortunately, in recent years, catering in the French capital is increasingly embracing the international trend of healthy eating, including increasingly fresh, seasonal, natural, plant-based, low environmental impact and biological ingredients. Let's go then to discover an ideal itinerary in search of sweet and savory healthy food, between street food, gourmet dishes, healthy, colorful and original French or international cuisine.

Breakfast and snacks to start the day with a smile (and health)

As the first stop on our ideal Parisian itinerary dedicated to gastronomy and wellbeing, we recommend theHelmut Newcake (28 rue Vignon, 75009, Paris), a bakery-pastry with an excellent selection of bread and baguettes, pancakes, cakes and homemade cakes, with many vegan and vegetarian options and above all a renowned wide assortment for celiacs. For those looking for a hearty breakfast or a quick and light lunch, the right address could be Cafe Mimosa (11 rue Buffault, 75009, Paris). In this place the food is simple but refined, and between a soup and an omelette there is no lack of delicate floral decorations and great attention to detail. It should also be noted that the portions are plentiful, the seasonal recipes and the menu full of vegetarian and vegan alternatives.

Healthy Parisian restaurants for all tastes and diets

Finding gourmet and fancy sandwiches that are vegetable, light and full of flavor is not always an easy task. The perfect place, in this sense, is the Beaufou Perugia (5 rue violet 75015, Paris), a rustic but cozy restaurant, in which everything is fresh and homemade, from bread to sauces, to fries and even the "vegetarian steaks". From the American style kitchen, let's move on to that Japanese of the Nanashi (57 rue Charlot, 75003, Paris), a well-known name in the French capital among lovers of Asian restaurants. The elegance of the dishes, presented in white porcelain bento, is combined with the taste and freshness of the organic ingredients used, including the raw salmon that is the protagonist of one of the house specialties, the cirashi. For those who are looking for Mediterranean flavors worth a visit vegetarian IMA Cantine (39 quai de Valmy, Paris), where you are enveloped by the warm color of the walls, the scent of spices and the southern flavors of pita, taboulé, figs, hummus and oriental salads, and the Soya (20 rue de la Pierre Levee, 75011, Paris), considered the best vegan restaurant in the city. The latter, always open and 100% biological, is characterized by a very wide menu that includes really special cruelty free delicacies, including vegan buffalo mozzarella, vegetable seaweed tartare and a gluten free lasagna with seasonal vegetables, bechamel and vegetable cheese, a tomato and leek sauce and smoked tempeh.
To conclude our journey in beauty (and goodness), the last recommendable stop could only be one typical French restaurant: Le Brun (95 rue Saint Honore, 7500, Paris). Wrapped in a magical Parisian atmosphere you can taste sophisticated classic or revisited versions of traditional dishes, including homemade foie gras, confit de canard (a preparation of duck meat) and delicious crème brûlée.

Photo: healthy pastries gluten free parigi Helmut Newcake_Yelp Inc.jpg

In Paris, gourmet lunch with La Grande Dame 2008 – Italian Cuisine


The Mediterranean cuisine of France's youngest starred chef perfectly accompanies Veuve Clicquot's special La Grande Dame 2008 champagne in Maison Baccarat's precious Parisian location. A lunch that is worth a journey through flavors, innovation and tradition

Put a spring day in Paris, the novelty of the collaboration between two iconic names in French history, Veuve Clicquot is Baccarat, and add to the launch of the special champagne La Grande Dame 2008 the kitchen of the youngest starred chef in France. Innovation, courage, daring, but also tradition and memory for a food and wine journey of a day that is worth telling to inspire new adventures, new tastings and – above all – new toasts.

La Grande Dame & the starred young chef

Spring has also arrived in Paris, the sun warms the characteristic roofs of the French capital, the Eiffel Tower greets from the Left Bank. We take avenue d’Ièna from the Arc de Triomphe to reach the historic palace that belonged to the Viscountess Marie-Laure de Noailles, which hosts since 2003 the Maison Baccarat. Just put your foot on the first flight of steps to feel the chills of time: get into this hotel particulier it's like stepping into the golden past of sumptuous festivals organized by the famous muse and patron of artists of the time; you feel like Jack Torrance in the Overlook Hotel ballroom, but without fear. The luxurious Parisian headquarters of Baccarat hosts the boutique on the ground floor; passing by the imposing escalier principal on which the imposing one soars chandelier you then reach the museum, the very essence of his works of art. There is also a luxurious restaurant here Cristal Room, of which we had already spoken for his Pink Room. But now it's champagne time La Grande Dame 2008 for the horizontal tasting first among bouteille, magnum is jeroboam, and the tasting lunch after.

To complement the boldness of the precious bubble signed Veuve Clicquot there is the kitchen of Julia Sedefdjian, the youngest French star chef. She is not even 25 years old, yet her apprenticeship made her immediately (17 years) and the hard work combined with the right creativity have earned her the position of chef at 20 years old Fables de la Fontaine of Paris, which thus obtains the Michelin star. In March 2018, chef Sedefdjian opens in Latin Quarter the restaurant Baieta, which means "small kiss" in the dialect of the southern French coast, an area to which it is linked because of its beginning in Nice alongside the cook David Faure at the Aphrodite restaurant. Only one year of activity was enough for the chef Julia to win the first Michelin star thanks to the gastronomic offer with Mediterranean flavors, just like we tasted at Maison Baccarat's Cristal Room.

To honor the great evolution dated 2008, there is the Master of Cellar Dominique Demarville in person to do the honors and to open the tasting lunch organized in the splendid room with brick walls embellished with mirrors, crystals and cameos. There Grande Dame Rosé 2008 accompanies very well mises en bouchand tantalizing, the Pissaladière with Caramelized Onions and theSmoked Oyster with Celery and Salicornia Emulsion. The white version of champagne, on the other hand, enhances the complex flavor of theentrée, Crispy Egg Yellow with Aquitaine Caviar, Porri and Haddock. Travel through time to the sound of bubbles for the following dishes: Cuvées La Grande Dame 2004 is La Grande Dame 1989 for the fish dish Scallops in Crust of Walnuts, Asparagus, Legumes and Reduction of Champagne and Lemon Confit, while for meat Cuvéés La Grande Dame Rosé 2008 is La Grande Dame Rosé 1989 together with Fillet of Beef and Lobster with Pumpkin, Horseradish, Homardine at Basilicor. The traditional French cheese dish is a must Vieux Comté enhanced by the champagne 1990. In closing, a delicate Demi-Sec Veuve Cliquot Campaigns wraps the cake Vacherin Lychee and Raspberries on Vanilla Cloud and Crystallized Rose Petals.

The result? A perfect journey made of flavors and bubbles between innovation and tradition, combining the young creative courage in the kitchen with the historic audacity of the only Champagne Lady.

The first time in La Grande Dame

If it had been born in our century, Madame Clicquot would certainly have been part of today's renewed feminist movement. Like a Martha Stewart of other times, in 1805 the new widow took over the reins of the Maison becoming one of the first business women of the modern era. Thanks to its innovative and well-chosen choices, you earn the name of Grande Dame of Champagne by his peers. His is a concrete success through courageous innovations never tried before in the sector: the first champagne to be sent around the world, the first known vintage champagne (1810), the first champagne to exploit the table by remuage (1816), the first assembled rosé champagne of which we have news (1818). Bottle after bottle, bubble after bubble, the Veuve Clicquot becomes synonymous with extraordinary champagne and on the occasion of its bicentennial, in 1972, the rare and extraordinary champagne is launched for the first time La Grande Dame, which is a tribute to Madame Clicquot. And the 2008 vintage has never been bolder …

Strong of the risky and successful successes of the "first times" wanted by the widow Clicquot, it chef de caves Dominique Demarville decides to move the quality bar once again. For its first creation of La Grande Dame 2008 reveals an assembly with the 92% of Pinot Noir, the highest percentage in Veuve Clicquot's history. The Mastro di Cantina explains: «My intent is to bring La Grande Dame towards the finesse and elegance that Pinot Noir offers us in these Grand Cru wines. In a sense, this is the Veuve Clicquot touch: combining depth and silkiness with lightness and elegance in this exceptional cuvée . A winning choice that has already earned La Grande Dame 2008 the second place in the Bettane Best Dine Guide + Desseauve 2019 and as many as 95 points from Wine Spectator.

Poured into the glass, La Grande Dame 2008 it descends shimmering with golden and brilliant reflections. At the first taste, the attack is initially strong and intense, then the mouth is conquered by notes of dried fruit (almonds, figs and apricots), ripe white fruits (pears) and, finally, tenuous toasted notes of hazelnut and pralines. The seductive pastry notes are well balanced with the freshness and clarity of the assembled, the texture is silky thanks to the young fruits, carried by notes of citrus and red fruits (cherries). It goes perfectly with oysters, royal orange, fish tartar, scallops, scampi, caviar or sesame chicken.

From the white lady to the one in pink: La Grande Dame Rosé 2008 it boasts a 14% Pinot Noir red wine from Clos Colin in Bouzy, one of the oldest plots of the Veuve Clicquot domaine. As its name suggests, this special champagne shows off a sumptuous rose gold with light coppery reflections. Soft and full-bodied on attack, it releases all its refinement on the palate starting from the powerful notes of red fruits (raspberry and strawberry) associated with more acid accents (red orange, grapefruit) up to the perfect balance between refinement and spicy fragrances of red berries , Rooibos tea and fine leather. Not for nothing has received 17.5 points out of 20 from Revue du Vin de France. Recommended pairings are beef, shrimp ravioli, lamb, stuffed tomatoes.

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Paris: the night of The World Restaurant Awards – Italian Cuisine

Joe Warwick and Andrea Petrini (GettyImage).


Here's what happened at the first edition of "The World Restaurant Awards" in Paris, at the Palazzo Brongniart. Awards and winners

It was fun to participate in this first edition of "The World Restaurant Awards"Last night in Paris, in that Brongniart Palace that was once the stock exchange. The prize created by the English journalist Joe Warwick among the founders of "The World's 50 Best Restaurants" and ours Andrea Petrini, influencers and talent scouts of gastronomy, together with the event agency IMG, covered the most disparate and creative categories.

Joe Warwick and Andrea Petrini (GettyImage).
Joe Warwick and Andrea Petrini (GettyImage).

With music, including Pink Floyd, and with the television presenter Antoine de Caunes, explosive and funny as always, who spoke a perfect English-speaking guy making the audience laugh (of the series you have to speak French to understand his English), they are nominated shows and winners of 18 categories.
The most surreal were the "Tattoo free chef of the year" award Alain Ducasse, which was rewarded for the skin completely diaphanous and free of tattoos with an equally white plate symbol of the event. Monsieur commented that he does not even think about getting a tattoo in this life (too busy with his Ducasse sur Seine, the Bateux Mouches gourmet that has just inaugurated) but that, if it were, you would tattoo a little square of chocolate.
Strange also the prize assigned to Alain Passard for the best Instagram profile: the three-star Michelin chef of L'Arpège in Paris, famous for his vegetables, won the award with great confidence: «I do not do anything special, every day is like the first, I love my work".
Among the presenters there were also mega musicians like Laurent Garnier, hero of French techno who awarded the prize for the best atmosphere at Jordan Kahn Vespertine, the Los Angeles restaurant with a unique concept where dishes are a magical game, sometimes even empty … "I called architects, noses, musicians to invent my concept," he says.
Bravo too Riccardo Camanini Lido 84 in Gardone Riviera, which won the "House special" award with its cheese and pepper cooked in the pig's bladder; and good too Lara Gilmore that with Refettorio and its "Food for Soul" initiative (the non-profit association created to fight social inclusion waste), it received the "Ethical Thinking" award.
The restaurant of the year is Wolfgat in Paternoster, South Africa, above Cape Town. Kobus van der Merwe, the chef, every morning he goes to the beach in front of the restaurant to look for the raw material. I think it's worth the trip.

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