Place de l'Hôtel de Ville

Warmer temperatures and sunshine on a main square.

Last ones

These croissants and pains au chocolat were gone by 9 a.m.

Faux spring

Unseasonably warm weather is bringing out shorts and terrace tables.

Crêpe craze

A crêpe in the afternoon.

Above: dessert crêpe filled w/roasted apples and topped w/salted butter caramel, vanilla ice cream maison, Chantilly whipped cream and on the side, a Calvados shooter

Horse sense

A life-sized sculpture of a horse as a lamp base.

Love is on the wall

Section of Montmartre's Love Wall showing "I love you" in English.

Deux entrées

In France, an entrée is the starter course, the appetizer, the entry to the meal (makes sense, doesn't it?), not the main course, as in the USA. Every course is carefully thought out so that the entire meal adheres together as a whole.

Above: two entrées - a platter of lobster preceded by homemade foie gras de canard w/its confit d'oignons (caramelized onions) and still-warm toast, to be followed by a main course such as a roast and veggies (in this case a succulent lamb roast).