By David Downie
In his trademark witty and informative sort, David Downie embarks on a quest to find “What is it in regards to the background of Paris that has made it a meals lover’s paradise?” lengthy prior to Marie Antoinette acknowledged, “Let them devour cake!” (actually, it used to be brioche), the Romans of Paris wolfed foie gras, and reside oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two half meal that includes hare stew, eel soup, and honeyed wine; over the last nice dinner party at Versailles a yr ahead of the Revolution the connoisseur Louis XVI savored thirty-two major dishes and 16 truffles; but, in 1812, Grimod de l. a. Reynière, the daddy of French gastronomy, regaled site visitors with fifty-two classes, fifteen wines, 3 kinds of espresso, and seventeen liqueurs.
Following the contours of background and the geography of the town, Downie sweeps readers on an insider’s connoisseur strolling journey of Paris and its environs in A flavor of Paris, revealing the destinations of Roman butcher outlets, vintage Belle Epoque bistros serving diners at the present time and Marie Antoinette’s beautiful vegetable backyard that also offers produce, now not to the unlucky queen, yet to the mythical Alain Ducasse and his trendy eating place contained in the palace of Versailles. alongside the best way, readers examine why the wealthy culinary background of France nonetheless makes Paris the final word arbiter on the planet of food.
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