巴黎: Lafayette裡的海鮮檔

人人去巴黎都會一到的老佛爺百貨公司，我的目標不是LV，而是男裝大樓入面超市的海鮮部。不知是同胞們太忙於血拼，還是時間不對（我們吃海鮮做下午茶！），全場只得我們和一檯台灣人在吃。這裡真是一個hidden treasure啊！

巴黎: Le Meurice驚艷饗宴

這是我期待已久的一餐！

多年前在別人的blog中看到米芝蓮三星餐廳Le Meurice的相片，簡直目瞪口呆。今趟去巴黎，酒店還未攪妥便已預訂在這裡吃飯，一償心願。

環境

餐廳位於Hotel Le Meurice，就在Tuileries花園對面，Concorde站出來行幾分鐘便到，十分好找。環境而言真的無懈可擊，皇宮般的氣派，仿如置身豪宅廣告中。踏入餐廳，相信無人不發出驚嘆之聲吧！

Macarons a Paris

Macarons are wonderful, beautiful little things that are sweet and scrumptious. Very difficult to make, but wonderful to eat and everyone has their own opinion on what makes a macaron great.

I can’t say I’m a macaron connoisseur, but while I love making macarons (any not always successful), I had the pleasure of sampling a bunch of different macarons while in Paris. It seems like every patisserie in Paris carries them and I just couldn’t help it, I’ve tried pretty much every one I came across…(I know what you are thinking: chubby). Yes, I admit, I’m getting chubby, but enjoying every delicious bite of it!

For me, while romping through the streets of Paris, basically 5 things struck me as elements to a macaron (you’ll probably have your own 5, please let me know if you do).

Colour – Macarons are bright and colorful. But sometimes that’s easier said then done. Too dark of a colour and it looks like are pumping it full of colouring. Too bright and it looks like it is radioactive. Not enough colour and well it just ain’t attractive.  

Crispiness – When eating a macaron, the all important part is the shell. It should be delicate but firm and collapse at the slightest pressure.  This is also telling of whether the macaron is freshly made or has been sitting for a couple days. The best macarons should fall apart as if it was cotton candy melting as soon as it touches your lips.

Chewiness – After the shell collapses, the second layer of the macaron should be nice and chewy almost like a jelly bean or sugus candy (but not as hard).

Filling – While there are different jams and fillers, this is where the great macarons are differentiated from the good macarons. Chefs can work wonders with this thin layer of yummy jelly.

Value – Yes, since I’m actually paying for them now, value is very important.  Many places are in the neighborhood of €0.7-2. In Hong Kong these same macarons will sell for HK$30-HK$50… so yah, they are much more value for money there.

 

巴黎: 繽紛的巴士底市集 Bastille market in Paris

逛市場是我近年外遊時喜愛的行程之一。位於巴黎Bastille的這個露天市集有數十個攤檔，五彩繽紛的新鮮食材、香噴噴的即製小吃，林林總總的日用品和紀念品等，真令人心花怒放，更謀殺我不少菲林（九十後應該未聽過這說法吧）！