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Cooking for myself in Paris - several questions.

pubb | Jun 8, 201511:53 AM

Mrs. Pubb and I will be in Paris for the first week of July, staying in an apartment near Rue Cler. I'm an avid cook, I don't want to eat all my meals at restaurants (actually, I do but it would strain the budget and belt) and having access to an excellent market inspired me to cook many of the meals myself.

I am very much excited at the prospect of getting my hands on excellent fish - there are no decent fishmongers where I live. That said, I imagine the species will be different than what is usually found in my part of North America (between Lakes Erie & Ontario). I have learned the French names for the usual suspects (sole, cod, monkfish, tuna, trout, salmon, perch, etc.) but what other species will likely be there? And yes, if I find a species I am not familiar with, I do intend to ask the fishmonger for advice on cooking it.

Can I buy stock at butcher shops / fishmongers or is that a supermarket item?
Can I buy bread crumbs at the bakery or do I get that at the supermarket?

There's a decent chance Mrs. Pubb will be pregnant during our trip. Will milk from a fromagerie be pasteurized or raw? She would prefer to have plain old North American keep-it-in-the-fridge-pasteurized, as opposed to the shelf-stable stuff, if possible.

Many thanks in advance!



What species of fish are typically found in a Parisian fishmonger's during the summer? What are the French names for those fish?
Do I buy decent stock at butcher shops or am I limited to grocery store stuff?
Can I buy bread crumbs at the bakery or is that a grocery store item?
Is dairy-shop milk typically pasteurized or raw?

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