So besides visiting the plethora of museums there is probably this thing called the Eiffel Tower that you don’t want to miss. It’s of course always super crowded there but you can’t go to Paris and miss this right? My grandparents lived in Paris so as a child Paris was my “Disney” because we spent most summers visiting. I remember sitting at the Jadin Du Champ de Mars eating baguettes with butter and sugar on top with a perfect view of the Eiffel Tower. Or you can also head over to the other side to the Jardin Du Trocadéro for another beautiful view too. Thanks to my host Pullman Hotels they suggested a river cruise ride around the Eiffel Tower. It was a pleasant ride but I’m still a big fan of exploring the city on foot.
Next on the list? Patisseries! Carbs, sugar, more carbs! When in Paris, you just have to right? I definitely have a bit of a gluten belly after being back but happy that I indulged a lot while I was there. Du Pain Et Des Idées was the first stop – ‘snails’ as my friends Rick and Bora refered to them as. They were tasty, flaky, sweet but not too sweet. I also tried the banana chocolate croissant oh what I would do for some of those right now. I also really enjoyed Liberté. I had some sort of apple turnover which was kind of amazing.
I definitely ate to my hearts content and some I had things like meat pies at Bofinger Paris and perfectly prepared pork at L’Esprit du 12ème but my all-time favorite meal was at Le Rech. An Alain Ducasse restaurant all about ‘de Poisson’ aka fish. I’m typically not a big fish eater but I was so impressed and charmed with my meal here. The host was incredibly friendly and the food was prepared to perfection. The breads and salted butters there were like crack I finished half a stick of butter all by myself. If you come to Paris Le Rech is worth the visit.
While my stay was short I was happy to call this hotel my home. Whenever I got back to Paris I definitely want to set up shop at their Bercy location. Who has heard of a loft style hotel room?! (and with a great view!) Frankly I think I would be quite happy living in this hotel room. Comfy bedroom upstairs and a beautiful living/office space below. All I need is a kitchen but hey there is always the the restaurant downstairs right?
As a special treat here is a Panna cotta recipe from Pullman’s Pastry Chef Olivier Michelet
PANNA COTTA print this recipe!
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INGREDIENTS
Panna Cotta Cream 500g Sugar 80g Gelatin 2 sheets Paste 150g brown Whisky 10g Tangerine Coulis Tangerines |
PREPARATION
1. For the Panna Cotta add cream + sugar to a sauce pan and bring to a boil, add chestnut paste and hydrated gelatin mixer.
2. For the Tangering Coulis – combine puree and sugar and bring to a boil, add hydrated gelatin.
3. Put the panna cotta in a glass halfway allow panna cotta to cool then top with the tangerine coulis then alternate again with Panna Cotta.
4. Add the Clementine and chestnut ice segments
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While I didn’t get to visit all the small shops I wanted to you can check out Happy Interior Blog, Pret-a-Voyager and Design*Sponge for some suggestions!
+ THANK YOU TO ACCOR FOR PROVIDING MY ACCOMMODATIONS FOR THIS TRIP AND BEING A WONDERFUL HOST! +
PHOTOS BY JENNIFER CHONG
