tea for one...
The four "biggies"...
forget about tearooms at teatime! Wherever you go, rest assured
you will feel comfortable and welcome. A pot of tea and a glorious
French pastry is just the thing after a long day of sightseeing.
Here are the four most famous tearooms in Paris.
Mariage Frères -- In business
since 1854, the oldest French importer of tea. Nearly 500 varieties
of tea are on the menu and also sold retail. Three locations--30,
rue du Bourg-Tibourg, 4th arr; 13, rue des Grands-Augustins, 6th
arr; 260, rue de Faubourg-Saint-Honoré, 8th arr.
Angélina's -- Oldest tearoom
in Paris, still at 226, rue de Rivoli, 1st arr. Most famous item
on the menu isn't even tea, it's chocolat à l'africain, a super-rich
Ladurée -- A gorgeous, gilded
jewel box of a tearoom. Famous for its macaroons--one is sold every
25 seconds! Original location is at 16, rue Royale, 8th arr; a new
branch is now at 75, avenue des Champs-Elysées, 8th arr.
Dalloyau -- A chic traiteur/tearoom.
A traiteur offers gourmet take-out (think very fancy deli). Tearooms
upstairs feature fabulous pastries that are also sold retail. Four
locations --2, place Edmond-Rostand, 6th arr; 101, rue de Faubourg
Saint-Honoré, 8th arr; 5, boulevard Beaumarchais, 4th arr; 69, rue
de la Convention, 15th arr.
la la! French lessons...
French menus are more or less decipherable by most English speakers.
But this list will help you with some of the trickier items often
found on tearoom menus.
-- Tartes sucrées are made with pommes (apples), citron (lemon),
framboises (raspberries) and fraises (strawberries), as well as
abricot, chocolat, and rhubarbe, among other yummy things.
Tartes salées -- These are
close to quiche. They can contain épinards (spinach), courgettes
(zucchini), or poireaux (leeks), as well as tomates, carottes, saumon,
and aubergines (eggplant). Sometimes called a tourte.
Oeufs -- Oeufs
sur le plat may look like it means eggs on the plate, but no, these
are fried eggs. Scrambled eggs are oeufs brouillés. Oeuf
dur is a peeled hard-boiled egg; oeuf coque is a soft-boiled egg
in the shell. Omelette and oeuf poché are self-explanatory. Anything
served natur or nature is plain, so an omelette nature is a plain
-- These are hot casseroles with crusty breadcrumb tops. They
can contain viande (meat) or poisson (fish), also riz (rice), betteraves
(beets), champignons (mushrooms), and haricots verts (green beans).
Salades -- Salades are salads,
of course. The most common kinds are verte (just lettuce), composée
(lettuce with something else, sometimes just tomato), and niçoise
(lettuce with, usually, tuna, green beans, hard-boiled egg, and
Légumes -- Légumes cuit vapeur"
are steamed vegetables. Crudités are raw vegetables.
advice from Nancy in Paris...
live in Paris, and I just enjoyed reading the comments about the
city that you have posted at the Journeywoman.com website. Let me
share with other women around the world some of my clothing advice
about Paris and France.
Although roughly half of the
working population in France is now made up of women, they only
obtained the right to vote in 1944 , and only got the right to work
without the permission of their husbands in 1965.
One thing to understand about
the way you dress in France, and Paris in particular, is that French
men kind of worship women's beauty, and the way you dress still
reflects your social position. We advocate dressing to suit the
Catherine, Paris, France
||Going to Les
Halles district in a very conservative look will seem very old
in a jogging suit on Montaigne avenue, at Dior or Chanel, will
just earn disdainful looks.
||In the evening,
wearing jeans and a T-shirt to have a drink in a small bar or
pub is no problem, but you need a more attractive and sexier
look if you go to the bigger places -- Castel, Regines, Bar
fly, Bario Latino or Man Ray.
||Paris is a
wonderfully fashionable city and it offers an incredible variety
of styles. You can wear an Indian sari in Gare de L'est district,
or an African bubu in the 18th district. Just remember to think
first and dress appropriately.