bonjour mes amis!!! greetings from paris. i made it! today was my first full day in this city and i am a wonderful combination of jet lagged and excited at the moment. i’m writing to you from my host family’s apartment in the 15th arrondissement, a neighborhood situated in the southern part of paris. i got lost finding the apartment yesterday with all my luggage in hand but one taxi and two mobile stores later, i found them! #immersion #frenchinprogress
for those of you wondering why the heck i am in france — i’ve just moved here! i’ll be in paris for the next year attending le cordon bleu, a culinary school here. while i get some cooking and baking skills, i’ll be living with a french family, learning the language, figuring out paris, and eventually working at a bakery or restaurant here as an extern. woot woot!!
upon arriving yesterday, my host family greeted me with a homemade lunch of quiche lorraine, a warm baguette from the neighborhood boulangerie, and a simple green salad. it was so quintessentially french. and the good food didn’t stop there — from the milk that i poured on my cereal to the croissant that i ate at orientation this morning, everything has tasted both delicious and wholesome.
my orientation was just a half day so that left me with the entire afternoon to do whatever i wanted. so i walked! i explored my neighborhood, the neighborhood around le cordon bleu, and beyond. the eiffel tower is just down the street from school so i headed that way first. even on a gloomy day, paris looks beautiful!
during my walk, i found a great bakery called boulangerie le moulin de la vierge (translated: the mill of the virgin lol). i wasn’t familiar with it as i still have yet to sift through my list of bakery recommendations — that will be this weekend! — but it was a true french boulangerie and a great place to stop if you find yourself in paris. they have locations in both the 7th arrondissement where i was today, as well as across the seine river in the 1st arrondissement. i tried their croissant and it rivaled what i had at le cordon bleu this morning. buttery, flaky, just as it should be!
the boulangerie also offered fresh jams. i’ll have to pick one up the next time i stop by!
the rest of the afternoon was spent feeling camera happy. evidence below 👇
i’d say it’s a photogenic city.
last night my host mom, martine, whipped up some tasty crêpes. i watched her and helped a bit, realizing as she went through the motions that sarah dadson’s crêpe recipe, which i shared on foodstuffs a month back, is almost a clone. bravo to sarah! i’m including her recipe below so that you can make them yourself!
and in this week’s other stuff…
i haven’t taken this denim jacket off since i bought it two weeks ago
my cousin greg and his new bride victoria (aka my new cuz!) stepped out to this song on their wedding night and everything was perfect
questions from me to you: what are your favorite things to do and see in paris? and eat? please comment so that i can do all the things!
goodnight! (bonne nuit!)
makes 12 crêpes
4 cups milk
2 cups flour (all-purpose is fine)
1 tablespoon vegetable oil (+ more for coating the pan)
1 teaspoon salt
toppings: parmesan, mozzarella, eggs, nutella, powdered sugar, maple syrup, etc.
a medium-sized fry pan
- mix the milk, flour, eggs, and salt together to form your batter. heat the fry pan over medium-high heat. prepare any toppings such as slicing or shaving the cheeses.
- pour a large spoonful of batter into the pan and move it around so that the entire pan is coated in a thin layer. let warm until the bottom side turns lightly brown. turn and repeat. take the crêpe off the burner and let it rest on a nearby plate. repeat until you’ve baked off all the crêpe batter.
- you can eat your crêpes now as is with sweet toppings but if you are looking for a more savory crêpe, keep your fry pan warm and add a crêpe back to it.
- top crêpe with a thin layer of sour cream. add your egg immediately to the center of the crêpe. as the egg begins to cook, add other toppings around it. cover pan until the egg cooks off and other toppings have melted.
- fold the crêpe in an envelope manner, as i described above. visually divide the crêpe into three, fold the bottom third up and fix it together by folding the top third down. you can use a little sour cream to seal.
- serve immediately and enjoy!