Strawberry Sunday

 

It's la saison des fraises, and that means strawberry tarts. 

 

🍓🍓🍓

Out on a lamb

 

 

 

The confit d'agneau arrived topped with flaming thyme sprigs.

 

Chez L'Ami Jean

27 rue Malar 75007

 

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My 5 favorite bistrots

 

June newsletter 

 

Mocha Monday

 

A light breakfast with café crème, chocolat chaud, golden chai.

 Les Cinq Marches.

 Café-Cantine 

12 rue Girardon 75018

 

 

 

Frites Friday

 Proof that happiness is hand-held... One frite at a time.

Above: fries topped w/house truffle mayo and parmesan shavings

PATATE

36 rue Saint-André des Arts 75006

 

 

 

Tasting Tuesday

 

 

A very special evening with very special friends.

 

 💕

 

 Paris dining can be a gamble - even at revered Michelin-starred spots where atmosphere and reputation sometimes mask uneven execution. Their clientele, often made up of passing tourists, mostly from the U.S. and drawn in by rave reviews, can leave feeling shortchanged and unlikely to return. When complaints surface, the response is often swift but superficial: a polished, formulaic apology (typically in French - “Nous sommes désolés pour votre expérience, nous espérons vous revoir bientôt”) - followed by a bit of digital stagecraft. Suddenly, pristine photos of the very dishes in question appear online, looking nothing like what arrived at the table - or what showed up as an Instagram video when a celebrity chef just happened to have stopped by - paired with a fresh wave of glowing reviews ready to lure the next round of hopeful diners. - BPJ
 
May newsletter: Spotting the right spots

 

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“If you have two stars or three stars in Michelin then you have a duty to your customers to be behind your stove. I was always behind my stove for every single service because that’s what you’re paying for. Why would I want to go to a three-star Michelin and the chef whose name is above the door is in America? I’m not paying for his sous-chefs. I want the individual. It’s as simple as that.” Marco Pierre White 

 

Thoughtful Thursday

 

Food for thought.

 

Above: this Salade Nordique happens to be loaded with "brain-friendly" ingredients

***

For years, even the most modest cafés and bistros in Paris have been (unwittingly) serving up brain-boosting salads. Who hasn’t sat down expecting to see at least one of these in the usual lineup - Salade Niçoise, Salade de Chèvre Chaud, Assiette de Crudités, Salade Lyonnaise, or fatty fish variations - on the menu. Each of these salad classics rely on fresh, minimally processed ingredients and a simple olive-oil-based dressing, the very core of Mediterranean-style eating long associated with better brain (and heart) health.

With cognitive decline soaring worldwide and the use of trendy "smart drugs" on the rise - though studies are now showing they might be riskier than believed as they appear to work at first but may backfire with long-term use (6 months or more) - many are trading in their meds/supplements for mindful (pun intended) meals. - BPJ

*** 

What makes the above salad "brain-supportive": 

Smoked salmon (the "Nordic" element) - reduces neuroinflammation, improves blood flow to the brain, rich in omega-3 fatty acids which build and protect neuronal membranes. Linked to better memory and slower progression of cognitive issues

Avocado - provides monounsaturated fats and lutein to enhance cerebral blood flow, support neural efficiency and help combat oxidative stress

Poached egg - delivers high-quality complete protein, choline for vascular and neural support plus lutein and zeaxanthin to combat oxidative stress and promote healthy blood flow with zero added fats or oils 

Leafy greens / mixed raw veggies (base w/cucumber, beetroot, more) - packed with folate, vitamin K, lutein, and antioxidants

Seeds (pumpkin, sunflower etc. scattered generously) - supply magnesium, zinc, iron, vitamin E and key minerals and antioxidants that protect brain cells from damage

Fresh herbs and a light olive oil dressing - add anti-inflammatory polyphenols and healthy fats for better nutrient absorption

Bon Appétit!

Mimosa Monday

 Winner - World Championship Egg Mayonnaise 2026

 

Above: each one a dainty mouthful 

  

***

 

Soon after learning that Mathieu Renucci, passionate chef-patron who revived the historic 1921 bistro Au Rêve in Montmartre, and co-creator Yves Séné had recently won the 7th edition of the Championnat du Monde de l'Œuf Mayonnaise - World Egg Mayonnaise (sometimes mistaken as Oeuf Mimosa, the less-fussy French cousin of the American deviled egg that features sieved yolk "petals" on top) Championship - I knew I had to try it. This quirky contest is run by the Association de Sauvegarde de l'Œuf Mayonnaise (ASOM), a group whose noble (and slightly tongue-in-cheek) mission is to safeguard this endangered French entrée classic that has, sadly, been quietly disappearing from bistro menus. 

 

At just 9 euros, three modest snowy halves arrived on a plate cloaked in a silky house-made mayo, each concealing a medallion of leeks vinaigrette beneath, each crowned with a haughty "hat," a tiny crouton perched at a jaunty angle. As applause erupted from adjacent tables, it was one of those perfect, light-hearted Parisian moments that felt like a scene from a movie. And while the portion was small, we had to admit it was big on flavor. When we looked up, more of the prize-winning oeufs had arrived and everyone was eagerly sampling from each other’s plates. A prix well-deserved. - BPJ

 

Au Rêve

89 rue Caulaincourt 75018

 

Sunny Sunday

 

 

The sun has cast a shadow through a sign on the window of a closed café:

 

"Championnat du Monde du l'Oeuf Mayonnaise 2026"

 World Championship Eggs Mayonnaise 2026

 

Tomorrow:

The eggs that put a small Montmartre café-bistro on the map

 

 

Table Tuesday

Optimistic despite still-chilly weather.

 

Meringue Monday

 

Giant almond meringues light up a pátisserie window.

Window Wednesday

 This shop, renowned for its brioches aux pralines roses, stocks a variety of original gift ideas.

 

Pâtisserie Chocolaterie Pralus

9 rue des Petits Carreaux 75002 

 

Throwback Thursday

 

Today's throwback is to Le Train Bleu, the elegant restaurant overlooking the tracks inside the Gare de Lyon, from where trains still depart daily for the sun-drenched South of France. If the gastronomy doesn't lure you in (be sure to order their tableside-prepped Crêpes Suzette flambéed with Grand Marnier for dessert), the breathtaking decor certainly will: 41 monumental paintings by renowned Belle Époque artists adorn the walls and soaring ceilings, depicting tempting Côte d'Azur destinations to whet the appetite for travel. - BPJ

 

Soufflé Saturday

 

Blown away in Paris... One soufflé at a time.

 

Above: le soufflé au Grand Marnier

 

Joséphine Chez Dumonet

117 rue du Cherche-Midi 75006

 

 

Sweet Sunday

 

 Sweets for your sweet prolong the Valentine's Day weekend.

 

Above: decadent Paris-Brest pastries

 

La Grande Épicerie

Le Bon Marché Rive Gauche

24 rue de Sèvres 75007 

 

 Open Sunday 10 AM - 8 PM

 

 

 

Fromage Friday

 

Savoring Paris... One cheese at a time.

 Above: at least 10 different fromages de chèvre at a Montmartre cheese shop.

 

 

Thursday thrill

 

 

But will they last before you get them home?

La Maison du Chocolat

19 rue de Sèvres 75006

 

6 locations in Paris 

 

Miam Monday

 

Today is the Feast of La Chandeleur - The Day of the Crêpe

Above: caramel heaven on a plate

***

 While enjoying crêpes at a local crêperie is tempting (and better than not having crêpes at all), the proper way to celebrate La Chandeleur is to make them yourself at home. Tradition holds that the crêpes should be flipped skillfully, ideally holding a gold coin (or any coin for luck and wealth) in your left hand while tossing the crêpe with your right. If you don’t get that first flip right - it breaks, folds, drops on the floor, sticks to the ceiling, lands in the dog's bowl - it's seen as an omen for the year ahead, while a clean flip is said to bring prosperity for the coming year. Subsequent crêpes are flipped just for fun, without the same high-stakes superstition attached. Often the pan is then passed around for everyone to try their hand at dramatic flips (and laugh when they inevitably go wrong). If, knowing all this, you're still game, grab a pan, a coin, and give it a try. Whether they land like pros or end up as "creative shapes," it's all part of the magic. - BPJ 

 - Bon Appétit and Bonne Chandeleur -

Festival Friday

  

All this weekend:

 

Live music, dancing, street food, wine...

 

 Place des Abbesses 

 Montmartre 

 

Seafood lovers 

 Fête de la coquille Saint-Jacques and Saint Vincent 2026

 

January 24 - 25 

 

INFO

 

 

Life is pain...

 

Literally: pain au chocolat, baguette (demi; tradition; bien cuite...), ficelle, flute, pain aux figues, pain de seigle, pain à l’avoine, pain au maïs, pain de campagne, pain moulé, pain long, pain suédois, pain norvégian, pain nordique, pain croque fruits, pain aux noix, pain de mie, pain aux graines, fougasse (aux lardons, olives, fromage), bretzel (from Alsace), bâtard.... To name a few.

Here's to a "Pain-ful" New Year!

🥖🥖🥖

🇫🇷

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In France, the iconic baguettes, croissants, and artisanal loaves that fill boulangerie shelves are crafted from wheat flour that remains proudly non-GMO, thanks to strict EU regulations and national opt-outs that effectively prohibit the cultivation of genetically modified wheat or other GMO crops on French soil. No commercial GMO wheat is grown anywhere in Europe, preserving traditional varieties and farming methods passed down through generations. And gluten? In France, it's not just tolerated - it's celebrated. That robust, elastic gluten is the magical backbone behind perfect crusty exteriors and airy mie, delivering the texture and flavor that make French bread world-famous.  - BPJ

Foie gras Friday

All over Paris épicerie shelves are groaning under holiday indulgence.

 Above: artisanal foie gras de canard from Maison Barthouil, perfectly paired w/bottles of Château Rieussec Sauternes, the ultimate French fête combo

 

La Grande Épicerie

Le Bon Marché Rive Gauche

24 rue de Sèvres 75007