The world of travel to all of our outstanding destinations
Top New Food Trends in Paris & Provence
TOP NEW FOOD TRENDSAs culinary and wine specialists, we watch the food and drink trends in France closely. As everywhere, the trends are for fresh, seasonal and local. But, as usual, the French take this to a new level...Top restaurants have been getting rid of menus. Many places now offer only seasonal, not printed, menus. These vary by the day-- by the time, even the table. You are asked what you don't or can't eat. Special requests are always honored. But, after that, it's up to the chef. Brilliant, if you think about it. Now the chef can buy top product, even if there are only small quantities. There is no waste. Nothing is left "un ordered". It's local, fresh, conserves energy, limits waste, and, most importantly, allows the chef to showcase his or her talents --which is the reason you are there to begin with! Below was a wonderful seasonal dish of asperges et seche, offered only that evening, and only until it ran out!
The other thing this trend away from printed menus created was the trend to little plates, and tiny tastings of many things. Freed from the need to purchase XX kilos of something, each plate could be prepared with small tastings of small batch artisan products and heirloom treats. Plus, this means the chef has greater opportunity to be creative -as you can clearly see from the mini tasting plate below.
The highlights were numerous. However, see bass with a sweet potato puree seasoned to perfection and another plate of baby squid with black ink risotto and lardons were stand outs!
This trend continued to dessert, which is served in two courses. Traditionally the sweet is followed by a chocolate. Here we had homemade macarons and miniature cream puffs.
We are excited to see what the Provencal chefs make of these trends this spring and summer given the extraordinary access to produce that they have. I think this year will be a banner year for French cuisine as these new trends migrate across the country (and even the world). We are on the cusp of a new style of dining. And, it is timed in such a way that popular movements like Slow Food and local farm to table programs will only magnify and speed the development of these new trends.As always, Bliss will be ahead of the curve and exploring these new trends and others.A Bientôt,Wendy
Top 4 Reasons to Visit Provence in May!
4 Reasons to Visit Provence in May.Of course, there are many more than 4 reasons. But, let's just look at the top 4!
1. Beautiful Spring Scenery! May is the time for poppies, cherry blossoms, almond blossoms, and all sorts of spring flowers.
2. Space and warmth! ...You beat the crowds and enjoy the season's first picnics!
3. Everything is new. Spring vegetables are appearing in the markets.
4.It's Bliss! Experiences most tourists don't have. Exclusive access events and opportunities. Do what you want --at your pace. Everything custom designed with ease! May 15-21, 2012
Read what our clients have to say!
Photo (re)Blog by Anthony Bianciella: May in Provence
We're reblogging a great description of one of our trips. Rick Sammon also blogged about Anthony's trips with us!
Photo Tours - An Insider is Key!
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!
How to Have a Great Lunch in Paris...Off The Beaten Track
Everyone wants that little, special, "we're the only tourists there and the chef is soooooo good, but without all the pomp and circumstance" bistrot. But, here's the thing. Not everyone finds it. Why? Because unless you know someone, or live in Paris, or go there a dozen times a year, you just aren't going to be in the know. You're going to know what the guide books know. Unless, of course, you experience "Bliss" as we did today!Our favorite "private" chef in Paris treated us to a new treasure!(Bliss Travels clients have tasted his amazing creations --everything from goat cheese flan with roasted tomatoes to chicken roulade stuffed with foie gras in a mason jar on a bed of seasoned vegetables, plus a side dish of cold artichoke and vinaigrette, accompanied by starters of homemade breadsticks and an eggplant dip. Not to be outdone, dessert was a roasted and caramelized pineapple with homemade nougat. And we're talking a PICNIC he made for one of our train rides....So, yep, you get it now, don't you? So, when he said, "Allons Y" or Let's go, we did! Tout de suite!)Off the beaten track. Great chef. Warm welcome. So fun, we closed the place down. (Sorry, Chef, next time we'll peel carrots to help with the mise en place for the dinner service!) Christian, Pierre and Serge along with their wonderful staff made us feel utterly at home!First course was a boudin terrine with chestnuts, and a great, salad.
After came a pintadeau with thyme, on a bed of lentils, carrots and parsnip. Lardons bits were cooked with the lentils, and potatoes on top were like nowhere else! 
There was also veal chop, cooked rare, topped vegetables and in a black truffle jus....oh, ho hum. I know you have this every day!
Just to put the icing on the cake, as it were, we were treated to an outstanding view, and we learned that our chef is willing to give private lessons to Bliss Travels Clients!
France- Day 2: It's Never Too Late/Jamais Trop Tard!
Today, an outstanding lunch at a new favorite --with Michel --a talented photographer, artist and friend-- and the meal was so enjoyable, nobody thought to take pictures! Tout a coup (all of a sudden), out comes the camera and the only photo left to take is the empty bottle of wine and the last bits of dessert!
An excellent Millefeuille (what we call Napoleon.)All of which prompted me to blurt --"oh, it's too late!" Of course, it is, as Michel pointed out, in French fashion, "never too late."
Angels sleeping the way you will after enjoying this wonderful wine!
You have choices! And tomorrow is a new day. You can always go to the afternoon market and buy pleurottes, a Provencal mushroom (and sauté them in garlic, olive oil and parsley), then herb crust a lamb shoulder (yum)...Or you can come with us to France, and experience Bliss -in person -both in the restaurants and in the markets --with or without your camera!So, "Jamais Trop Tard" for those on our trips! Below, one of Michel's incredible drawings!
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 Why Burgundy Once Again Surpasses Bordeaux!
Well, it's official. Burgundy, the Gold Coast wines of legendary quality, are once again the preferred wines of wine lovers and experts alike.
Need further proof of Burgundy's prominence in the world? Just look at the below results of the recent auctions, as reported by the Wine Spectator:
Move Over Bordeaux: Burgundy Steals the Show at Asia Auctions
Recent sales lead top auctioneers to wonder if Bordeaux may be toppled as the premier blue-chip collectiblePeter D. Meltzer
Posted: November 29, 2011What’s top on the buyers' wish lists? ....all of which have achieved record prices in recent sales. Vintages in demand include 1985, 1990, 1993, 1996, 1999, 2002 and 2005.As a category, the 102 Burgundy listings tracked by the Wine Spectator Auction Index rose 16.42 percent from the third quarter of 2010 to the third quarter of 2011....
There are many reasons behind Burgundy’s escalating popularity. Limited supply contributes to Burgundy’s appeal. “The quantities of great Burgundies on offer are so small that we never get much to sell,” noted Sotheby’s wine CEO Jamie Ritchie. “By value, in 2010, only 17 percent of the wines we auctioned were from Burgundy. The realization that these wines are extremely scarce has created a new-found appetite.”
This is what we've been saying for years! That's why we go to Burgundy. On our most recent trip, we focused on 1999, 2005 and 2009 wines. Yep, that's right! And they were amazing! The 2007's and 2008's needed time and breathing space.
3 Myths & Some Advice on Weddings and Elopements in Paris!
So, you want to have your wedding in a place imbued with timeless romance....What could be more romantic than Paris (or Provence)? If you can think of something, let me know!
Myth 1: Destination Weddings are more expensive than weddings at home:
The average cost for a wedding in the United States is $26,542.00. This doesn't include the honeymoon. The average honeymoon price is between $5,200-$10,000 for international travelers (depending upon whether you choose a luxury or standard honeymoon).Destination weddings offer you the opportunity to combine wedding and honeymoon in ways that are very cost effective....And allow you to make your special day a truly unique and memorable experience. Elopements to Paris range from $10,000 to $20,000 and include the ceremony, reception, hotel, meals and "a honeymoon".And, where else can you get a background filled with jaw dropping beauty and world class sites? Champagne on top of the Eiffel Tower? Check! Romantic photos by the Seine river? Check! French pastries and great wines? Check!But, it's not just about money! It's about the most important day of your life.
Myth 2: Destination Weddings are more complicated than weddings at home:And Destination weddings present wonderful opportunities to make your wedding day about you and your love for each other. 
People often think that these events are impossible and difficult to plan because of the distance. Not so. At Bliss Travels, it's simple. We do everything for you (other than say "I do")! You talk with us (in English, in the US). We design your unique wedding weekend or week. And then we make it happen. Think of this as your chance to escape the clutter of daily life, leaving the minutia behind, so you can focus on the most important thing: Your partner and your ceremony.
Destination weddings are for couples who want to focus on each other and their commitment. These couples not only have a sense of adventure, they want to look back on their wedding day and remember each other, not the hoards of people, seating arrangements, and catering problems that typically dominate a wedding. Because you do not have these things to worry about when you go to Paris or Provence for your wedding, the day/weekend/week is much simpler! So, kick your feet up and enjoy your wedding!
Myth 3: You must either celebrate at home (with family and friends) or abroad, and miss out on family and friends:Not so! You can eat your cake and have it too! Certainly, you may have a few people who wish to travel with you.
But, even if that's not possible, it's still possible to share your special day with your loved ones. We work with several photography partners who create DVD slideshows of your ceremony and entire weekend/week as well as video of your ceremony. These are edited, set to music, and presented to you soon after your ceremony. Thus, when you get home we can arrange a champagne reception for your family and friends where your guests get to view your special event!So, if you're ready to be the envy of your friends, create a weekend that is truly unique, and thoroughly enjoy yourself, give Bliss Travels a call!
Thanks to our great photography partners: Anthony Bianciella, Sarah Miller, and Bill Mathesius for allowing us to share their work!
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.
5 Highlights of our Christmas Day in Paris…
- The Day starts with a stroll along the Seine (mais oui) to…
- Lunch. But, you must ask, what does one have for lunch on Christmas Day in Paris? Well, a mon avie (in my opinion), this is a meal meant for comfort and relaxation –not “white table cloth” fine dining. Just friends enjoying a great time….Now, don’t be confused. I don’t mean that the food should be “average”. It should be superb –just not “stuffy”. So, my recommendation (and our menu) consisted of Oysters or Salmon or Foie Gras… followed by Roast Leg of Lamb or Duck stuffed with Dried Fruits, or Scallops.
You get the idea, I’m sure. Dessert was a made to order Buche de Noel of Chocolate, Chestnut, Clementine. And, I for one, have to say, YUM. It ranked as one of my favorite meals of the season.
- A stroll to see the City Hall of Paris --location of Robert Doisneau’s famous “kiss” photgraph, and site of Rodin sculptures –and iceskaters!
- Then, it might be nice to stroll the Ile St Louis? It has such an aura. Of course, Bertillon is a requirement if you stop there! As is the Felini-esque show performed, as is usual, in the most interesting way possible, along a bridge on the Seine river.
- Finally –an evening stroll along St Andre des Arts and a stop at St Michel –and perhaps a wine and cheese somewhere (nod to Brooke!!).
Now, that’s a Christmas Day!
6 Holiday Shopping Tips: How to shop in France
Shopping, that "all American sport" is one of those cultural obsessions we share with the French. Paris is one of the shopping meccas of the world
And, although it's done differently, it's something, especially at this time of year that both the French and the Americans do with gusto! Holiday Shopping. Whether you visit the Christmas markets, the shops, Paris or Provence, here are some great tips for how to pick up the best gift and also make the experience one to remember.
Here are some tips to make the most of your experience.1. The French are more formal than Americans in their commercial encounters. Begin each transaction --indeed, each entry into an establishment, with a formal "bonjour". Always say "merci" and "au revoir" as well. We Americans like to pop in and out of stores and, if we aren't seriously considering a purchase we don't like to "bother" the staff. The French see it differently. Whereas we might find it rude to 'interrupt', they find it rude not to say hello and goodbye.
2. Comment on the items for sale. Talk about them. Ask questions. Find out where they're from, or how they're made, or how to wear them etc. There's a lot of merchant pride and there are a lot of small artisans and producers who take great pride in their work, and they will likely show you even more special things, once they see that you care about their craft. Plus, you'll learn a little something and connect with someone. (Bliss always makes it a point to introduce people to at least one artisan producer or craftsperson on our trips so people can learn about the product but more so, connect with a different person and culture --the raison d'être for travel!)
3. When you make a purchase in the United States, you hand the money to the merchant and they put the change back in your hands. In France, the money goes on the little tray in front of the register and the change gets put there as well for you to pick up. Rarely do you see a "hand to hand" transaction.4. More than likely, if you buy something, you will be asked if it's "a gift". If it is, it will be charmingly and uniquely wrapped for you. It's so great to return home and give a gift that not only is unique, but looks unique. So, if it's a gift, by all means say so!5. Remember to visit some of the smaller shops and boutiques, as well as window shopping (or as the French phrase translates --licking the windows!) the big named designer shops. So you can get a taste of the region and culture instead of the world popular market.
6. If you're in the countryside --Provence, for example, find out what the specialty of that town is, and then visit those shops. If you're in Sault, it's Lavender. If you're in other places it's pottery or paint pigments or cherries or a particular type of cheese or candied fruit...You get the idea. Local is extremely significant in France. And local means a very small area. (Let me tell you a story. One evening I was sitting at a friend's dinner table, in a small village in Provence. She had a fabulously delicious olive oil on the table. I complimented her on it and asked if it was local (almost rhetorically, because I assumed it would be). She said no. I was shocked and said, "really?" Her response was telling: "No, it's not local, it's from my grandfather's tree." Now, that's really local!!!Have a Blissful Holiday shopping experience! And write us if we can help!Wendy@blisstravels.com
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
Versatile Blogger Award
BLISS TRAVELS NEWS HAS been nominated for its first award! I hope you'll read our blogs and look at our videos and give us more fabulous feedback!
There are three requirements:1. Thank the person who nominated you and link to their blog.Wow! Thank you MegTraveling for that nomination. I'm new to blogging, but just couldn't stop myself from writing about the things that make me follow my Bliss! I enjoy your posts too!2. Reveal 7 things about yourself.7 things about Bliss Travels:I named it that because it's True! I followed my Bliss to France!I've been traveling to France for more than 30 years and find something new every single trip!I'm hopelessly energetic about my topics and even dream about them (embarrassing)!Our real focus is food and wine, even when it isn't!I'm camera shy, even though we do photography trips and people are always snapping my picture.The people I work with are people I like --otherwise I don't work with them.I become friends with my clients. I can't help it.3. Nominate and link to 15 bloggers.I'd like to nominate the following bloggers for their excellent photography, writing, topics and insights!NicoleMillerPhiladelphia.blogspot.comwritingfeemailBecoming MadameVictor Tribunskyhttp://anthonybphotos.blogspot.comLa Petite Pastry MonkeyCushiontheimpact.wordpress.com Anuneduatedpalate.comENOFYLZGusta.com/blogOn A Pink Typewriter.emilialiveslifeWineguys Radio and TVSarahMillerPhotographyallyson, recipe ranger
5 Tips on how to find a GOOD restaurant in France
Everyone likes to eat well. But, just like not everyone knows how to cook, not everyone knows how to find a restaurant or pick a dish that meets their expectations --especially when traveling to another country. Given that it's Thanksgiving weekend (gobble, gobble) and we are only 3 1/2 weeks away from our Christmas week in Paris, I thought a few pointers would be helpful. What I'm saying is particularly true in France --though in general, this could be applied in other countries.1. Get off the Beaten Track: While you may not be able to find the truly "off the beaten track" spots, you can, and should, avoid the huge boulevards in favor of smaller neighborhood streets. (Unless you've decided to eat in a very expensive world class gourmet restaurant, where the chef's reputation and the gastronomic offerings support that sort of "store front") Why? Because the big tourist streets come with "big" rent. That means that to survive, the typical restaurant must make a number of culinary concessions just to pay their rent. They have to turn tables, buy bargain "product", and, in general, crank out enough business to keep the lights on. So, don't be seduced by the big, bright restaurant with the large dining room. Find a more intimate setting. You're likely to have a better (and better priced) meal.
2. Read Menus: What is on the menu? Does it highlight a particular sort of cuisine? Do the dishes on the menu feature seasonal products? Do they have "blackboard" specials, or is everything special, every day? Other than the exceptional chef (who you are unlikely to "discover" as a tourist), most chefs have a particular cuisine that is their specialty, and a few signature dishes or techniques (cooking show video). I'm sure you've heard the expression, "Jack of all trades, master of none". Well, if the menu looks like it's a United Nations manifesto --you may be dealing with a master of nothing. Also, if the menu seems to be the same 12 months out of the year, providing the diner with the comfort of eating the very same things in December as they eat in June, then it probably relies on packaged, processed or frozen foods. Things simply aren't fresh year round! And fresh tastes better. Find a chef who knows what he likes to cook, is influenced and inspired by seasonal products and the food will be good. Look at the menu and see if you can identify the type of cuisine and that the products are seasonal. For example, this Christmas in Paris, our menus will have things like scallops, chestnuts, foie gras, lamb, oysters, and chocolate (not on the same plate of course)! Why? Because these things are winter specialties. In summer we see melon, tomato, peach, zucchini and similar produce dominate our meals.
3. Similarly, don't read "English" menus. If it's been translated, then they are telling you that tourism is their mainstay. You can have people cater to your "American" tastes when you're back at home, right? Why not try something that speaks to the French culture? Find a restaurant with a French menu, in French, that's market fresh, and ask them what their specialty is. Order the "prix fixe" (the set menu) even if you don't know what the dishes are. They will be the market fresh chef's specials of the day (not the left over meatloaf). Then, order the local wine to accompany the meal and sit back and relax.4. Look at the patrons. Walk around, especially if you're in Paris. If you're in the countryside, you will be able to tell who is dining where by talking to people as well as doing a bit of "sightseeing". As you stop and read the menus (all menus are posted outside the restaurant) look at and listen to the patrons. First, are there patrons? Second, are they local or tourists? What language are they speaking? If the answer is that the restaurant is full of people who look like a group you'd want to socialize with, and they are speaking French (for the most part), then it's a good bet that this restaurant has something wonderful to offer! However, it also might be full and require a reservation. The places we go require not just reservations, but relationships. They are popular local spots (or open for us) and they have creative chefs...
And if you want that, then you may have to plan in advance (or come with us)!!! If you're on your own, you'll need to know whether "dropping by" is the best way to get a table (counting on last minute cancellations or snagging a late or early table) OR whether making a reservation for the next night or lunch is better. Some of this requires more information than you are likely to have as a tourist, but give it a try. If they're too full, ask if coming back later or making a reservation for a different date or meal is a better idea.
5. Consider the Source! If you're choosing your restaurants based upon recommendations --in books, by reviews, or because "someone" recommended it (friend, concierge, person you meet while traveling), then it's very important not just to listen to what they are telling you, but to listen to who they are so you know what they know! I don't know about you, but I would consider a recommendation from a friend who lived in the area, and who was a chef or in the "food" world much more seriously than I would from someone I met while standing in line for a movie! But when people travel, all of a sudden, literally everyone they meet and everyone they chat with, has the "it" spot that they "must" go to! People blindly follow internet reviews or tourist guides, as does everyone else who's traveling. Sometimes, I think that Air France should offer a shuttle directly from the plane to the restaurant being profiled by the "big guides" and save me the trouble of booking the same old thing for people! Again, if you're not talking about the top few world renown Michelin chefs, who, of course, everybody knows, then seriously consider the source of your recommendation.
Nobody can guarantee a perfect meal, but find someone local, or in the food profession or with extensive travel experience in France to recommend the dining experience that you crave. You're more likely to have a "blissful" experience, than if just blindly follow your neighbors' brother's cousins' recommendation. Who knows what he considers "good"!And, then Bon Appetite! How apropos to discuss eating well on Thanksgiving weekend!
5 Tips for Eating and Drinking in France Like a Local
Eating and drinking are different in France. Why? Because the culture is different. If you are going to travel to France --or anywhere, for that matter --why not try it "their way". If nothing else, it should provide you with an interesting experience and a better understanding of the culture. So, here are some tips for how to do both like the locals. I bet you'll have a few "ah ha" moments when you realize you may have misinterpreted things in the past!
1. How to order Coffee! Seems simple enough, doesn't it? Well, I don't know about you but I think it's complicated wherever you are. In the US Starbucks has turned ordering coffee into a multi lingual tongue twister. In France, it's very simple --as long as you follow the custom! Cafe au lait (or any coffee served with milk or cream) is a breakfast drink, and not generally served after noon, or with meals. A "cafe normal" or "espresso" is just that --expresso in a small cup, served with a small cold glass of water. that's served during "coffee breaks", at cafes, and after meals. Can't take "expresso". Then order a "cafe Allonge" (literally "stretched out") or a "cafe Americaine" --both are watered down espressos --in other words, a typical strength coffee.
2. Dessert comes Before Coffee. Not with. You can't have it with. The waiter will say yes, but if the place is any good --or even remotely authentic-- this won't happen. Don't worry. It's better after! You finish your meal, and get the nice "pick me up" of the cup of coffee. Need something sweet? Never fear. Coffee comes with a little something sweet, always --a chocolate (in the basic cafes) or tiny pastries of some sort in the "nicer" restaurants.
3. Sauces in France won't make you fat, and don't come 'on the side'. "Hmmm", you say, "how is that possible?" Glad you asked. Because the meals are balanced, the portions, including sauces, are smaller, the food is very fresh, and we don't snack endlessly on things between meals because the meal itself is completely satisfying. If you order sauces on the side, you will (a) either ruin your meal, or (b) consume more of the delicious sauce than you would have had you let the chef dress the dish with what was probably a teaspoon to a tablespoon of sauce (rather than the 1/4 cup they might bring you).
Ideas for What to See Over the Holidays in Paris
The view is spectacular no matter what direction...Want to see more, watch our Paris Holiday video!
This was us last year!Paris: Top 6 Culinary Treats During the Holidays
- foie gras by the "master" (photo by Anthony Bianciella)
2. Oysters and Champagne. Yes, you can have this along the streets or by the river bank during the holidays only. The vendors are set up, and a heater or fire is not too far away. Contemplate the lit up night sky while having these treats. Best of the best, at the best time of year. Walk to find the best market streets or by the river bank, where the views are "manifique".
3. Chestnuts. In many forms. Roasted, and sold on the streets, or pureed and served with lamb or venison. Or candied and soaked in cognac (and sold by the best gourmet shops. Try Fauchon for this special treat. They do it particularly well.) A nutty but sweet flavor, that can be an accompaniment to both savories and desserts (think, Mont Blanc)!
- photo by Sarah Miller Photography
4. Anything...in a Truffle Sauce. (Still remembering that dish as it simmered for Christmas Eve dinner in a little --very little-- bistrot we frequent, on the Left Bank). I met the chef that morning as I was out shopping and he was taking a cigarette break. When i commented on the heavenly smell coming from his kitchen, he invited me in. He showed me the boudin blanc and the truffle sauce he was making. Also cooking a stuffed game hen for the night, he gave me a personal recommendation --Get the hen, and then ask for the truffle sauce on the hen. Sublime! 
5. Warm Wines. As we stroll the Christmas markets, there are vendors who sell warm mulled wine, both white and red. They add calvados or cognac to them for an added degree of "warmth" and you take your cup and stroll along the miles of markets looking for your favorite artisan products or gifts. Highly recommend this. We visit several of the markets each year. One with art and antiques, one with traditional gifts and crafts...And always some with fabulous gourmet products.6. Chocolates. This is the time of year the really fine, and very perishable chocolates come out of hiding--and in full view. Perhaps you've heard of the wonderful Maison du Chocolat. Truly a great place. But, there are some remarkable, amazing, smaller (lesser known outside of Paris, but feted as masters in Paris) chocolate houses....And dare I say, it's worth going to Brussels to experience some of this magic. We often do day or overnight trips to Brussels for just this purpose (along with some mussels, or amazing savory waffles). One year, I insist, I'm doing this over the Holidays with a group. You don't know what you're missing!
- Brussels, at Christmas (photo by Sarah Miller Photography)
Our Private Photo Sessions in Paris
Everyone already knows we do private photography sessions in Paris. I just wanted to show off our fabulous photographer, Anthony (who will be with us this December in Paris).
Ho hum...just another night in--now what's the name of that place again? 
OOh, that's right...The City of Light. Can't wait to see how our new Paris portrait sessions turn out. But, truth is, I just can't wait. So, I'm going to post our last Paris photos....Sorry, too good to wait!
Last May, at sunset. What can I say, it was Bliss (Travels)
Paris Postings...What's Up This Season in the City of Light!
Paris is always beautiful. Paris has an excitement that permeates the air. Whether we're strolling through the Luxembourg Gardens or visiting the Christmas Markets, there's just nothing that's better than a spin through this city.Where else can you find a 1000 year old church (in which an emperor was crowned) built on the site of a 2000 year old church, which was in turn, built on the site of a temple to Jupiter? Oh, and just to make things a bit better, just around the corner is a place that serves the best "n'importe quoi" (anything) for dinner served with a glass of absolutely marvelous wine....Enough said. A picture is worth at least a few words. So, let's post some from Anthony Bianciella, our favorite traveling photographer (and the one who will be chronicling our holiday trip, making DVD's of the highlights for everyone, and also offering one-on-one photography lessons, tips and help for people taking their own shots.)
Maybe just a little stroll before dark? Or if you're too tired, a bike ride!
From whatever angle, the Left Bank is pretty close to perfect.
But, what truly sparkles with beauty is Paris over the holidays. Not a lot of tourists. Lots and lots of lights. Christmas tree displays, mile long holiday marekts in every corner of town, decorations and different sorts of tress by every monument...
Even in the Chocolate shops! Look! It's true. This Left Bank shop is a real gem, and quite beautiful over the holidays in particular (when chocolates won't melt).
Next up...Gourmet treats ONLY served during the holidays!