Café du coin

Another frequented corner café in Montmartre, closed until further notice.

Tables for two

A Montmartre café.

Le traiteur

In Paris, the neighborhood traiteur - translated into English as "caterer," similar to a deli but not quite the same  - along with supermarkets, boulangeries, and butcher shops, is remaining open during the now prolonged confinement. These purveyors of prepared dishes to take away date to the middle ages when homes lacked kitchens. 

 

French traiteurs are said to be frequented primarily by a discerning elderly clientèle, and feature delicacies from entrées to desserts, making them an overlooked - and welcome - meal alternative. A google "search nearby" around an address should reveal where they are hiding - but be sure and call first to confirm that they are still in business! - BPJ

Hearts within

Façade of a small house in the 11th arrondissement covered with hearts, now symbolic of le confinement.

Persian rice

...is very nice.

With home-cooked meals on the table every night, I've been varying cuisines, veering from my usual repertoire of what I call "Mediterranean French," influenced by much time spent in the South of France, living in Spain and of course, my father, who loved to cook - and loved to cook Caribbean rice, its crisp gratin at the bottom of the pot the most coveted bit.

Back when I was at college in the U.S. a group of Iranian students, homesick for their favorite dishes, would get together and prepare feasts almost every week, and no matter what else appeared on the table - exotic salads, roasted meats, flatbreads from scratch - one dish, Tahdig, was always present, and always stood out. Fast forward to Paris, and for this crunchy buttery rice dish I took the liberty of adding dillweed, an ingredient whose odor brings back a flood of memories associated with those days, and with this cuisine. On this night, the rice paired perfectly with caramelized souris d'agneau (below - click to enlarge), chopped parsley salad and a full-bodied AOC Côte du Rhône. - BPJ

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Recipes in April newsletter

Soupe du jour

 

 

With le confinement in force we've been making a different soup almost every day.

Above: soupe de poisson à la provençale with its grated gruyère, garlic-paprika rouille and croûtons

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Recipes in April newsletter

Pietons

Pedestrians only.