We just got back from our week long trip to Paris. It was our first trip to Paris, and we had a wonderful time. Thanks to all those who contributed to our planning, and made our trip wonderful. We had some wonderful meals thanks to all of the input on this board. Some general observations we had:
It was very easy and economical to get around via the metro.
Yes most of the tables were very close together for American standards, but this did not bother us at all.
A couple of the restaurants got very hot once they were full. I account this to their small size, and the fact that it was cool outside, so they probably would not have air running. It also did not seem to bother the locals much, so maybe they are use to it. We would notice some people were heavy (down) coats outside, and we thought it was warm enough to mostly have a light or no jacket. Of course this could be from having a little too much personal insulation, and all of the walking we did. :-)
You definitely need reservations at most of the chow recommended places. We saw people every night, and some lunches, walk in and be turned away.
We cannot wait to go back. We had a packed full week of restaurants. Next time we would stay longer to have more free days, and time/room for more spontaneous patisserie stops.
Though my wife was not a huge fan, I fell in love with the Pate de Campagne that was served at both Le Regalade and Chez L'ami Jean. I can't wait to try and make it at home, though I am sure it will not taste anywhere as good. I checked a couple of my many cookbooks and found a recipe in Anthony Bourdain's Les Halles book, and James Peterson's Glorious French Food. One has pork liver, the other chicken liver. If anyone can point me to a recommended tried and true recipe, that would be great.
I am still trying to recover from jet lag, but will add my reports and thoughts on the restaurants we ate at to this thread in the coming days. The ones we ate at include (in this order):
Au fil des saisons
La Regalade in the 14th
Chez l'ami Jean
Le Violon d'Ingres
More specifics to come.......
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