Day 2 - museums and a food tour!
We started the day with a the Rodin Museum (indoor thing and sculpture garden), which was amazing! The gates of hell! Balzac! Adam and Eve! Hugely enjoyed the experience. After we grabbed a quick egg and pepper tart from the museum cafe, which was delicious and then headed over to Hôtel des Invalides, which is a series of army museums, a church, and the tomb of napoleon. A fairly depressing museum, but worth it since we were in the area.
We caught our food tour at 3:30, which was super fun. We were with a group of five older women traveling together and they were hilarious. My favorite lady reminded me of a combination of grandma and aunt Sharon. She was the fun one. They were a pleasure to hang with. We walked around various shops and then ended at a wine shop where we ate and drank for a few hours. Very full by the end.
After we met up with Gaëlle and walked down the river at sunset, which felt very magical and ended the night with a bottle of wine. A dark walk back to the train where we passed notre dame (still under construction). My mind is boggled by the public transportation. Very easy to get around!
25k steps (might have over done it)
Note’s from the food tour:
Everything we tasted together on our West Saint-Germain food tour
Viennoiserie from Thierry Marx bakery at 53 rue de Grenelle
- Croissants
Pâtisserie from Des Gateaux et du Pain at 89 rue du Bac
- Kashmir
- Tarte Citron
- Baba au Citron
- Cheesecake Pamplemousse
Chocolat from Jean Paul Hévin for chocolate at 93 rue du Bac
- Andante
- NHK
Pain from M'Seddi bakery at 18 rue Saint-Placide
- Baguette de Tradition
Charcuterie from Maison Le Bourdonnec at 43 rue du Cherche-Midi
- Rillette
- Pate de Tete
Vin from La Cave du Cherche-Midi wine shop at 29 Rue Saint-Placide
- White wine - Bourgogne Aligoté 2021 (AOC Bourgogne Aligoté) from Château d'Etroyes (100% Aligoté from Burgundy)
- Red wine - Morgon Vielles Vignes 2019 (AOC Morgon) from Domaine du Petit Pérou (100% Gamay from Beaujolais)
- Red wine - Saint-Estèphe 2017 (AOC Saint-Estèphe) from Château Capbern (Blend of Cabernet Sauvignon, Merlot, and Cabernet Franc from Bordeaux)
- Champagne Grand Cru Blanc de Blanc NV from Pierre Moncuit (100% Chardonnay)
Fromage from Chez Alexandre at 19 rue Saint-Placide
- Le Saint-Domnin de Provence (goat, Provence, aged less than 12 days): Made by one small farm and decorated with sprigs of lavender. The texture is soft and fluffy.
- Brillat-Savarin (cow, Normandie and sometimes Bourgogne, aged 2-4 weeks): this cheese is named after the food writer Anselme Brillat-Savarin and produced mainly in Normandy. It’s a triple cream cheese with a fat content higher than 75%.
- Morbier AOP (cow, Jura, aged 2-3 months): Soft and delicate pate, mild milky aroma. The more it ages, the sweeter and stronger the taste. Characterized by the dark horizontal line in the center. Traditionally, producers sprinkled soot from wood fires over the morning curd, then covered that with curd from the evening milking. Today, wood ash is used to recreate the look. One source claims that this was the cheese that farmers made at home on days when the weather was too bad to take their milk to the co-op in order to produce Comté.
- Napoléon (sheep, Pyrénées, aged 10 months): Hard cheese with a nutty caramel finish.
- Casanu (sheep, Corsica, aged 6-8 weeks): This cheese is the product of 70 Corsican shepherds within a perimeter of 200 kilometers. The ewes can walk up to 10 kilometers a day to feed themselves, resulting in a rich, flavorful milk that is collected between October and July. The pate is creamy with an orange exterior from the chestnut beer it is washed in.
- Fourme d’Ambert AOP (cow, Auvergne, aged 2-3 months): one of the oldest known cheeses in France. One of the mildest of all blue cheeses, commonly used in cooking, and found widely all over France. Cheesemonger Laurent Dubois ages his for an extra-long time, and it’s a sweet and savory revelation.
Peep the eifle tower in the background
Outdoor art exhibit (all made of cardboard) at the start of the food tour