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Tour Paris over the Holidays: 9 Special Things To Do!
TOUR PARIS OVER THE HOLIDAYS
9 SPECIAL THINGS TO DO AND SEE!
(and 1 extra!)
1. Tour Paris to see the decorations and trees. Each Arrondissement (neighborhood) puts up specially decorated trees in strategic locations. Get an idea of which arrondissement and which trees you'd like to see and go on a hunt for your favorites!
2, Oysters and champagne by the riverbank. Every holiday season, on the lower level embankment of the Seine River, by the Eiffel Tower, there are Champagne and Oyster vendors...check them out. What an experience to sip Champagne by the riverside, feast on oysters (or some other gourmet treat) and to do so all in the shadow of the Eiffel Tower. Even better --wait til it's glittering at night!3. Pastry and hot chocolate tastings. Take an afternoon stroll and taste the famously rich hot chocolate of various famous and lesser known hot chocolate vendors. Angelina's is of course the most well known --They are famous for having both white and dark hot chocolate. I think this pairs just perfectly with their famous Mont Blanc pastry. That chestnut and meringue confection is not too rich to pair with their thick hot chocolate --yet it holds its own. Or, if you have the chance, purchase the "mix" offered by Pierre Herme to take home to make. What a treat! 
4. Christmas markets. Visit the Christmas markets. Each of them are different. Some have more foods/wines. Some have more gifts and some specialize in art or antiques. All have warm spiced wine and gourmet goodies and gifts. We like to find the special artisan vendors who have come to Paris from the countryside. They carry high quality and unique products. Hint: Many vendors in street markets, the Christmas ones included, will occupy the same space year after year --so once you find someone you love, you are likely to find them easily the next time!
5. Skating in Paris...in front of City Hall (where Rodin sculpted) or even in the shadows of the Eiffel Tower. Need we say more?
6. Notre Dame for Christmas mass. Even if you are not Catholic, this is certainly an interesting experience.7. Christmas dinner --Culinary treats abound in Paris over the holidays. Whether your tastes run to casual cafes and a glass of red wine, or something more whimsical or even something traditionally formal.....The gastronomic treats are endless. Truffles, scallops, roast pheasant, veal and duck, special cheeses infused with truffle or aged for many months until tiny bits of crystal appear --adding texture and punch --bouches de Noel, and other traditional desserts--in fact, there are 13 traditional desserts for Christmas. Our last few Christmas lunches and dinners in Paris included Champagne, foie gras, oysters, scallops, truffles, roast leg of lamb, truffle stuffed chicken breast, specialty breads, homemade desserts and fabulous wines from Burgundy and Chateauneuf du Pape...I'm stuffed just writing about these feasts. Make sure you don't miss out on any of these wonderful treats!
The gastronomic treats are endless. Truffles, scallops, roast pheasant, veal and duck, special cheeses infused with truffle or aged for many months until tiny bits of crystal appear --adding texture and punch --bouches de Noel, and other traditional desserts--in fact, there are 13 traditional desserts for Christmas. Our last few Christmas lunches and dinners in Paris included Champagne, foie gras, oysters, scallops, truffles, roast leg of lamb, truffle stuffed chicken breast, specialty breads, homemade desserts and fabulous wines from Burgundy and Chateauneuf du Pape...Remember, this is red wine season --if such a season exists. Too hot for many reds in the summer, and white's just won't warm you up or stand up to that hearty winter fare! So, your best reds will be now!I'm stuffed just writing about these feasts. Make sure you don't miss out on any of these wonderful treats!
8. Concerts. Whether it's Gregorian chants, or classical concerts, there are wonderful concerts held in the area churches and museums. Imagine listening to chanting in a Medieval building, or a choral group in a 1000 year old church. Check into it!9. Museums....That's right. Visit the museums. What a great time of year to walk the city and come in to warm up (though last year it was about 55 degrees in mid December) while looking at world class art. We specifically take our clients through several of the smaller museums. Spending the day weaving in and out of these museums, mixed with the Christmas lights, and the early sunset, really makes for a magical adventure.
If you have any ideas of your own to share, or if we can answer any questions, contact us at wendy@blisstravels.com
Tour France: Holiday Chocolates in Paris
Chocolate in Paris
Not all chocolate is created equal. And not all chocolate desserts are either. In Paris, especially in winter, when the heat won’t destroy these delicate creations, we find a plethora of magical chocolate treats. They are chocolates with a richer, deeper, more unctuous feel and flavor than typically exist in the United States. They are in pastry form, liquid form and candy form. Paired with a wonderful Champagne or a digestive, they are the perfect ending to a meal –or a fabulous treat on their own. Imagine sitting on a Parisian bridge with Champagne and a chocolate truffle from the Maison du Chocolat, for example….Pure Bliss! Of that, we are sure!
Liquid gold: The hot chocolate is thick. Served like an expresso in a small cup, it is an elixor of sorts. No children’s treat, this one. Originally served only to the most privileged. It was a drink served as if it were a coffee. It was black, intense and served as a morning or after meal beverage. This drink is meant to warm, arouse and fill. There are many Parisian boites claiming to be the “best hot chocolate” in. Let us know yours, and we’ll take you to ours!
Little Jewels: Chocolate candies in Paris are small, less sugary bits of wafer thin intense flavor filled with seasonal, sometimes subtle and intriguing ingredients. Champagne truffles. Chocolates filled with flavored ganache. Typicallysmall and delicate these are treated almost like a medicine. The French even refer to the recommended serving size as a “dose”. Chocolate is good for you and you should have just a bit at the end of a meal, or as a late afternoon break. Not packets of sugary froth ---just a taste of something more pure –to warm you up and cheer you up in the cold of winter.
(From the Parisian Christmas markets. Do not miss out on this!)And the pastries….Well, over the holidays, those include whipped, pureed, and melted chocolates flavored and seasoned with hazelnuts, cardamom, cinnamon , walnuts, salted caramel and orange as well as pear, chestnut and liquor. Whether it’s a Bouche de Noel –the famed Christmas log –rolled chocolate cake with a mousse of Grand Marnier (as we had last year) or chestnut or hazelnut…covered in chocolate and decorated with meringue –perhaps confectionary mushrooms and other woodland items –
or an éclair filled with a rich dark chocolate cream –or perhaps even, an opera –with chocolate and hazelnut –it is the lack of sugar and intensity of flavor that make a French pastry distinctive.
We have our favorite places and items for all of these. But, it’s always wonderful to hear other people’s opinions as well. Please let us know what you think.What are the best choices for holiday confections in France? If you introduce us to something new, we will treat you to Champagne and pastry in Paris as our “merci”! N’importe quand. (whenever) you are there!
(Love Brussels too for the holidays and for the chocolate ....mmmmm! Want to come with us, let us know.)A Bientot and happy holiday planning,Wendy
Holiday Vacation in Paris: Paris Pastry, Party & Holiday Treats
Holiday Vacation in Paris: Paris Pastry, Party & Holiday Treats
The LA Times wrote about Paris pastries, and I am quoting below, because this is the time of year we start to think of sweet treats --the holidays are approaching and we are busy planning so that our holiday travelers experience the best of that Paris has to offer in the form of sweats and treats.
Bliss Travels Review: What I find most interesting are the places they chose to write about. Among them are Pierre Herme and Gerard Mulot, two renown pastry chefs with quintessential Left Bank shops. You certainly don't want to miss the pastries at either. I'm surprised though that no mention was made of Pierre Herme's "2000 feuille". What we commonly call a "Napoleon" --a pastry confection piped with caramel and vanilla cream --is one of his best treats. The "real" name for this is Mille Feuille (thousand sheets/leaves). This refers to the paper thin layers of pastry that are piled below, between and above the filling. Chef Herme's is called 2000 Feuille --an obvious nod to his opinion (accurate) of his pastry and its delicacy. So, all of this is by way of saying that the LA Times sure found some hot spots...Pierre Herme is no slouch. But, they didn't find some of the best kept secrets in Paris pastry. (Or maybe they did but they didn't want to publicize the places and change the nature of what they made and how they made it.)
The places we most enjoy frequenting, in addition to what the LA Times mentions are the little shops with small production of what can only be described as a cross between a gastronomic feast and a work of art. 
Whether they are items that are color coordinated for the holidays, double as decoration, or are little jewels packed with astounding flavor, as only the French can do, we encourage you to explore and try them all. They are a feast for the eyes as well as the mouth. The experience is Bliss! So, plan your pastry extravaganza through Paris, or come with us!
Paris for the Holidays: Tips & Travel Bargains
Tour France: Paris for the Holidays: Tips & Travel Bargains
Paris sparkles over the holidays. In so many ways. We find it pure Bliss and the best way to celebrate. Below are tips for bargains and beating the mad holiday travel rush.
Traveling over the holidays can be exciting --and a great deal. As the New York Times points out, holiday travel bargains can be found by checking flights on Tuesdays and Wednesdays and keeping your schedule flexible. In addition, they point out that purchasing 8 weeks in advance is ideal for airline bargains.Trusted traveler programs also help make your trip easy and pleasant. Global Entry (apply through the US Government sites) can help you bypass long customs and immigration lines. While others may wait hours, you can proceed to a kiosk where you are allowed to use the automated system. This typically takes less than 5 minutes.There are also "trusted traveler programs". If you qualify, these can help you navigate airport security so much quicker!The same sort of "ease" is true for vacations and hotels if you book early. Booking early can get you great deals and save you time and trouble later in the event that your favorite activities book up. If you book trips where transfers and activities are included, you will often save money and always save "hassle" and time.
Visit the big things: Notre Dame for Christmas mass --just for the experience. And the Christmas markets for hot spiced wine, delicacies, crafts, gifts and little trinkets.
But, don't forget the less obvious, less touristic things. The holidays are a food and wine lover's paradise. Champagne, oysters, scallops, foie gras, roast meats, truffles and chocolates...all winter fare. Don't miss out! Try the French hot chocolate, thicker and less sweet that what Americans typically have. Try the homemade chocolates and seasonal pastries (we always do a private tasting and wine pairing over the holidays. Yum.)
And of course, non chocolate desserts!
And truffled pizza, mais oui! The best ever! This is really Bliss --in our opinion! 
Let us know if we can help make your holidays special. Contact us now for great travel deals during or after Christmas.
4 Reasons A Guidebook Won't Suffice for Real Foodies!
First, a guidebook or review only gives you old news. First the place is reviewed, or worse, someone collects third party reviews Then the review is edited. Then published. Then read by you. Then, eventually used!Second, you have no idea who the reviewers were in most cases. Readers? Diners asked for their opinion? What kind of taste do they have and what is their level of experience? How do you know what they call charming isn't an awful place that microwaves their food? How do you know that what they call nice, isn't pretentious? The simple answer is, since you don't get to interact with them and ask questions about their recommendations, you don't know their point of view about these things.Third, it's written and then done. It doesn't revisit or speak to people or update itself for your trip...Fourth, what if you have a problem, change your mind, or something doesn't go according to plan? The guidebook is useless.Here is a recent true experience that highlights all four of these points:I had been reading about a great little restaurant, with a "brilliant" young chef for a while. The place was teeny, tiny. The location was good. And I thought, this will be great either for a private dinner for a small group of my clients, or simply to recommend to my clients for a night out in a charming, authentic and well priced, casual gourmet bistro meal. But, and here's the big "but". I never recommend a place I haven't tried. So, I went.I was told I could only eat at 7 or 7:30pm, though I booked well in advance. Okay. I arrived at 7:30pm. The place was adorable. The waitress was lovely. The kitchen was open and the chef was visible and quietly working. All good signs. After about 40 minutes, I had not been shown the blackboard menu, and my order had not been taken. For a solo diner, that's really inexcusable. Seeing that there were still 6 people ahead of me who had to order (a little less than 1/2 the restaurant) and making some calculations given there was one chef and one waitress, I decided to invent a polite excuse so I could leave. I said I had a 9pm appointment and as it was a little after 8pm, I was certain I'd never finish in time, and was very sorry, but could I pay for my glass of wine. I'd have to come back another time, I said (and meant). The chef was a bit brusque, and said, why? There would be no problem serving me and getting me out before 9pm as they had another seating at 9pm. Now, here's where someone with experience clicks in....Immediately, that brought three major problems to mind:1. They planned to serve me 3 courses (first, main and dessert) along with a check within 45 minutes? That meant they'd be able to prepare 2 of the 3 (assuming dessert was pre made) within 10 minutes. That meant it had to be microwaved Or precooked and microwaved...You can't cook a duck breast in only 5 minutes etc. Not a good sign. Plus given the tables needing to order, and the one chef, it meant nothing whatsoever was made on the spot, not a pot on the stove.2. That then made me wonder how fast I was going to have to eat....If it took them 5 minutes to prepare each microwaved, or cold plate, then that gave me about 7 minutes per course before their next seating. That sounded like a lot of stress!!!3. There were NO SMELLS in the restaurant. There were two very friendly diners next to me, eating a braised lamb concoction (that truly did need to be made well in advance --and was better prepared like that) but there was no smell of food in the restaurant. Also, the couple on my other side ordered dessert, which had to have come directly from the fridge --as it arrived in less than 30 seconds. Not a great sign.So instead of deciding to return, I've decided that the reviews and the hype were inaccurate and Bliss Travels clients will not be going to this restaurant...Pas de tout!Bliss Travels will be eating things like the below 70% cocoa chocolate tart with caramel (as they did yesterday):
Or the below pistachio cake with grapefruit, and "grapefruit paper". Gone in a flash!
7 Chocolate and French Wine Pairings for Valentines!
Chocolate and Wine....Much like wine, chocolate is harvested, fermented, liquified and "made" into the final product. The "terroir" and the "maker" bring much to the final product.Cocoa grows near the equator, and the heat and type of plant (like wine) create distinct flavor profiles. Cocoa beans are harvested and then fermented. They are dried and processed and eventually ground, roasted and broken down. Finally, they go through a process called "conching", which is akin to constant kneading--and determines the texture of the chocolate. At this point the chocolate is then used as a raw product for artisans and large manufacturers to make their bars, ganaches, clusters and other candies.
Each manufacturer adds his/her own special mixture of ingredients --vanilla, sugar, cream, spice, nuts. Different cultures tend to produce similarly styled chocolates. American chocolates tend to be sweeter, less pure (i.e. milk v. dark) and larger. Belgian and French tend to use much less sugar, rely on thinner more delicate shells for their filled chocolates, use pure creams in the centers (not 'creamy' sugar fillings), and produce higher percentages of purer (i.e. more dark and less milk) chocolate.This blog is going to focus on Pairing French Wine and Belgian or French Chocolate, of course!Here are 7 tips and pairing suggestions to sweeten your Valentine's Day at home or abroad. 1. Pair Champagne with chocolates. Especially with lighter less rich chocolates, or fresh filled Neuhaus creams. Also, this pairs well with chocolate fruit combinations.
2. Pair a French Burgundy (Pinot Noir) with mild, but rich dark chocolates, and dark chocolates with mild spice, roasted nuts or ripe berry fruits. So, consider chocolates with cardamom, hazelnut or dark cherries for these wines.
3. Pair Rhone wines, such as a Chateauneuf du Pape (and other Grenache heavy wines) or wines with rich spicy flavor and high tannins with highly spiced complex chocolates that can match the power of the wine. So, consider chocolate and chili pepper or chocolate with pink peppercorns or strong tea flavors and spice mixtures as good combinations.
4. For purists, wanting to experience the depth of one flavor, use a single origin chocolate with a single grape wine. You can focus on the subtly of each more easily.5. Pair a dessert wine, we prefer a Muscat de Beaumes de Venise, with a salted chocolate or salted caramel chocolate. Make sure you use a rich full flavored deep chocolate. Not a milk chocolate.6. Have a Cognac with a chocolate --either complement it with a cognac flavored truffle or find a very low sugar, almost pure, dark chocolate.
7. Come with Bliss Travels where we do custom pairings and tastings of these things all over France, and in Brussels! At all the best spots! That's why we call it Bliss!
5 Reasons to Spend Valentine's Day in Paris (as if you needed even one!)
5 Reasons to spend VALENTINE’S DAY in Paris....As If You Needed One!
1. It's the most romantic day of the year. And the most romantic city in the world. Where else would you be?
2. Propose? Marry? Just escape from it all? Meet the person of your dreams? We’re doing our version of Romantic Bliss over Valentine’s weekend in Paris….You do not want to miss out!
3. What could be better than a romantic hotel, breakfast in bed, private chocolate and wine pairing from a world class chocolatiere, a star studded (Michelin, that is) dining experience customized to the occasion, a saunter through the best that Paris has to offer, and that includes: foie gras, truffles, red wine and more chocolate :)
4. To say "I do" with the Eiffel Tower sparkling behind you....or even better, on top of the Eiffel Tower!
5. To find love in the City of Lights!(If you missed our Blog about the wedding photographer who found love on our photo shoot, check it out now. True story!)Think of these images while you decide whether you want to experience true Bliss! Ask about our exclusive WEDDING IN PARIS and our Valentine's Getaways. Not on the website. Limited sale.Call us when you're ready.....wendy@blisstravels.com. 609 462 6213.
Christmas Tastings....In Paris
How do you spend Christmas in Paris? From the culinary perspective, that is!First, you must visit the markets for the seasonal treats.
And, of course, visit the best pastry shops! We led a pastry and chocolate tasting to taste some of the best of what Paris has to offer....ho ho ho!
After walking through the shops and munching on things like millefeuille, lemon tart, madeleines, candied chestnuts, and more, we took a stroll through the Luxembourg Gardens and St Sulpice. Then we relaxed in our own private lounge, sipping real Hot Chocolate and sampling artisan pastries and a selection of 5 different chocolates and caramels.
Of course, we also had "real meals"! Hope you all have a very Merry Christmas. We will. We'll be dining in a cozy traditional bistro on French fare such as oysters, foie gras, scallops, truffles, lamb, bass and duck...What are your favorite holiday dishes to dine on if you are away for the holidays?What says "Christmas" to you when you sit at your table? And, what would you try if you were in Paris --during the holidays or any time?
Christmas in Paris: It Must be Time for Something…
Christmas in Paris: It Must be Time for Something…
You know --that moment after you've had lunch, and walked, and seen "everything"...there must be something else to do or have or see....cause this is so much fun!
So, how do you spend a day in Paris over Christmas week? Well, first you…
1.Find an out of the way, top of the top, Bistrot, with a star chef
2.You walk a mile and take the metro –to get there (and stimulate appetite
3.You order: Oysters Tartare with Cream of Lettuce or some other unfathomable but superb combination of ingredients
4.You walk the Christmas markets all afternoon
buying presents and drinking hot spiced wine!
- Enjoy the sights!
Stay tuned for DAY TWO!
In Paris & Brussels, Tis The Season for Chocolate
Now that the weather outside is frosty (hear the tune in your head), it's time for chocolate! Real chocolate. Delicate chocolates. Chocolates that don't like too much heat because they are filled with real, fresh, flavored cream, or stamped and painted with gorgeous drawings, or melted and stirred into thick unctuous decadent drinks. Is your mouth watering yet?
Each winter --in both December and February (Valentine's Day, anyone?) Bliss Travels visits the most magnificent chocolatiers and patissieres to see what new creations and exciting treats are available. (And, we don't just visit, we taste, and taste...and then have a glass of Champagne --whoops, got distracted. Sorry!)This year is no different. Even if you can't come on our Christmas week trip (where we do this in Paris) or our Valentine's weekend or add on a visit to Brussels, you can still look at these amazing treats and learn what to find here. What could be better ?Smaller than American confections, and typically more delicate, with thinner shells, these treats also have significantly less sugar, making them (in the opinion of Bliss Travels) practically a health food! (Truth: they are less fattening, and less addictive, because there is less sugar and nothing that's chemical in them.) If you talk to an artisan in Brussels or Paris, they will tell you chocolate in proper "doses" is medicinal and very good for you. I wouldn't argue with that if I were you. I sure don't!
Some of the flavors below include lavender and a fresh cream of tiramisu!
The chocolates in this photo are from Neuhaus. You can buy this brand in the US, but you cannot buy the fresh creams. They are too delicate to travel. The photo here depicts chocolates filled with a very light flavored whipped cream (this is not the cloying sweet gummy stuff we call "creams" in the box of assorted chocolates you get in the US). You must get these in BRUSSELS.So, what to do here. Look for small batch chocolates, make by artisans. Look for higher quality (and darker, more pure) chocolates. Avoid anything with a list of ingredients with things you personally wouldn't cook with. Look for smaller pieces, interesting flavors, freshest ingredients.Then there are other things you can do with chocolate...If you're in Paris or Brussels! Take a look at a typical, well done treat. (But, you have to know where to go!)
What could be a better gift than Chocolate --well, taking that person tasting in Paris --but, if you can't do that, find the real thing here. It makes a difference.We wish you a truly sweet season....And hope you'll join us soon! It's BlissIf you want to know more, write me. I love to hear from people! Wendy@blisstravels.com