If there’s one thing the French know the way to do effectively, it’s food. Meals is extra of an artwork (and for some, a quasi religion) in France, and so I knew I’d be remiss in my duties to readers of paris-eiffel-tower-news if I did not go and search out Paris’s most interesting gastronomic glories for you. Sampling the next is just not an option – it’s a should!!!

Say Cheese!

Beside wine, what else are the French obsessed with? Cheese! The French passion for cheese and the proliferation of the stuff in their nation is frankly unsurpassed. A famous quote from Charles de Gaulle goes, “How can you be expected to govern a country that has 246 sorts of cheese?”

The French are as serious about their cheese as they’re about their wine, and so it comes as no surprise that, like wine, French cheese is protected by AOC laws (appellation d’origine contrôlée, name of a controlled origin). These laws enable solely sure limited portions of a specific cheese to be produced as a way to forestall mass manufacturing ruining the refined variations in French regional cheeses.

So, looking for the final word cheese repast, I requested my Parisian associates where the cheese crème de la crème (no pun meant) was to be present in France’s capital. The reply was unanimous: “Androuet!”

And Androuet it was. I wandered over to their fromagerie (cheese shop) at 37, rue de Verneuil and was greeted with the most tantalizing shows of cheeses – it’s a must to see it to consider it! The cheeses look a far sight totally different than what they laughingly name cheese in supermarkets – that is the real enchilada.

Family owned and run, Androuet was based again in 1909 by the current owner’s grandfather, and since then its people have been cultivating the art of the maître fromager affineur (cheese maturing master). The name is known worldwide. Right this moment, and to the great advantage of the Parisian population, the home of Androuet actually comprises 5 high-quality cheese retailers in Paris alone and plans to open another one within the new Roissy airport! They also have a branch in Stockholm, Sweden’s capital.

Androuet’s cheeses hail from more than 200 completely different areas and are all completely made with raw milk. Every cheese is unique, cured and matured beneath the supervision of maîtres affineurs (masters in cheese ripening), and aged or prepared in curing cellars. You may find Androuet’s retailers in all Parisian vacationer guides, and I used to be instructed that their clientèle comes from all around the world – from the US to Japan.

Cheese is finest accompanied with bread and wine, and Androuet specializes within the best. They supply a wide range of wines, from pink Sancerre to Chateau Neuf du Pape, and work with two Parisian bakeries to provide you with some very respectable bread to go together with your cheese.

So you may get your cheese, your wine and your bread multi functional fell swoop, in addition to excellent advice on all three free of charge. The workers speaks English, and a variety of other languages, so communication should not be much of a problem… failing that, animated gesticulations punctuated by the odd use of random international phrases have all the time labored wonders for me abroad…

For individuals who wish to take some of this priceless loot back dwelling, Androuet supplies air-tight and vacuum-sealed packages.

For Individuals, you may test the US Customs & Border Protection website for the newest on food importing rules at help.cbp.gov, or the US Division of Agriculture’s website (www.usda.gov). In the intervening time, they verify that cured cheeses (i.e. laborious cheeses like parmesan and cheddar) are generally admissible if imported for private use, although that is subject to alter depending on disease outbreaks. Needless to say it is best to declare them. Ask for recommendation from Androuet’s workers – they’re going to be within the know about this.

A buffet-size assortment goes from 35 to 70 euros, they usually do themed gourmet present baskets, packing containers and chests too. They even cater for personal or business cheese-themed buffets with the entire nine yards: fresh and dried fruit, Poilane or Poujauran breads (see below), wine, candles, floral decorations etc.

Androuet in Paris (regular working hours Tuesday to Saturday, and they all shut at 7:30 pm):

37, rue de Verneuil – 75007 Paris

Metro: Rue du Bac, Solférino (line 12).

134, rue Mouffetard – 75005 Paris

Metro: Censier Daubenton (line 7).

1, rue Bois le Vent – 75016 Paris

Metro: La Muette (line 9), Passy (line 6).

17, rue des Belles-Feuilles – 75016 Paris

Metro: Victor Hugo (line 2), Trocadéro (traces 6, 9).

23, rue de la Terrasse – 75017 Paris

Metro: Villiers (strains 2, three).

Real French Bread

In France, nearly anybody will inform you that Poilane bread is the top of Parisian baking. First established seventy five years ago, Poilane is now run by Lionel Poilane, who took over the enterprise from his father about 30 years in the past and boomed it: the shop sells 15,000 loaves of bread each day, i.e. 2.5% of all bread sold in Paris, by weight.

The secret of Poilane bread is steeped in tradition. Lionel himself performed an extensive research venture on the ‘ethnography’, as he put it himself, of his craft. Poilane bread is made from wheat grown solely on farms employing sustainable techniques with sea salt from the French Atlantic Coast. It is baked for over an hour in Poilane’s specifically designed wood-burning ovens, and will easily preserve for a week in its unique white and green paper bag.

Poilane bread traces its heritage again to the real regional French bread, but the enterprise is remarkably modern. Today, the household manages a new shop in London and a ‘manufacture’ on the outskirts of Paris producing the goods that are offered in more than 2,500 eating places and outlets in Paris alone, and about 20 nations around the world. Poilane is likely one of the few ‘global bakers’ today, benefiting from the Web and the massive FedEx hub near the Roissy-Charles-de-Gaulle airport to ship the bread worldwide. The products land on dinner tables inside 48 hours of their cooking.

The bread itself is decidedly old skool: thick, chewy, and rich with a darkish, hearth-tinged flavor. Conventional French bread just isn’t the ever present white bread utilized in baguettes. It was a darkish, healthful stuff eaten by poor individuals when they could not afford something else. It nearly disappeared from French tables due to its very history. So much so that the previous saying “He ate his white bread…” implies that he mused and fooled round as an alternative of working diligently, and now he’s in for hard occasions (and only darkish bread).

After World Warfare II, the peak of stylish was white bread, imported from Austria. Poilane is very distinctive in that in a metropolis the place you may’t walk two blocks with out running into a baguette, he refuses to produce any!

Poilane’s bread has received him famous followers over the years: Frank Sinatra and Lauren Bacall used to take pleasure in a loaf occasionally, and Robert De Niro is a customer.

There’s one individual within the store who speaks English, who confirmed taking bread again to the US is no problem.

Poilane’s famous bread may be found at eight, rue Cherche Midi, 75006 Paris. The closest metro station is Sevres-Babylone.

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