Waiting over pain au chocolat in a walkway bistro, chilling after a romantic day of roaming around the Seine and wondering about symbols like the Eiffel Tower and the Arc de Triomphe… the ultimate Paris experience needs both leisure and liveliness and enough time to feel some of the world’s most exquisite and artistic cuisine. Paris is like a capital of the art of cookery some of the best food and haute cuisine can be enjoyed in everyone’s budget from a humble boulangerie or café.

So, here are some foods that you must try before leaving the World’s most romantic city.

Baguette

Paris is the home of the best quality artisanal baguettes, even a prestigious competition is held every to select ‘Meilleure Baguette de Paris’ (Best Baguette of Paris). So, Don’t miss the warmed crusty tip and nibble in your romantic walk.

Steak-Frites

The heart of the bistro dish, this basic matching of grilled steak with various sauces and chips is one of the most delicious and classic cuisines. With carefully matured meat and potatoes, this classic French dish can make you happy anytime.

Jambon-Beurre

Like all others, sometimes Parisians also need to eat on the go. Jambon-Beurre is a delicious Parisian sandwich which you can buy from corner bakeries or any café counter. It comes with a fresh half-baguette coated with creamy delicious butter and seasoned with ‘jambon de Paris’, a juicy grilled ham.

Croissant

In Paris, every bakery can make your morning divine with an amazing Croissant. You will be spellbound by its magical creamy buttery smell. There is a little debate in Paris to figure out who makes the best croissant.  Pierre Hermé, Triomphe, L. Duchêne, Mulot, Lenôtre, Boulangerie de Monge, and Delmonte. Pierre Hermé and Mulot are some bakeries making the best croissants for a long time.

Paris-Brest

We all know Paris is known for its lovely pastry shops, Paris-Brest is the best seller in those pastry shops. Named after an old bicycle race in Paris, this wheel-shaped pastry crust is garnished with praline buttercream and sprinkled with caramelized almonds is like a dream come true to every sweet lover.

Macarons

Today we all love Macarons but Paris is the birthplace of this delicate pastry. In Paris, the delight pastry comes with two almond meringue shells sandwiched with warm buttercream. Available in all flavors and colors this delicious pastry will satisfy your taste.

Street-Stand Crêpes

Paris as a food capital it has some of its own street foods like crêpes. While walking around Paris crêpes can be the best afternoon snack for you. This true native Parisian street food is loved by all for its yummy taste but makes sure that your crêpes are well cocked spotlessly clean. You can also enjoy this Street-stand crêpes with various stuffings but the traditional beurre-sucre (butter and sugar) is the most popular stuffing.

The Eiffel Tower

Where it All Started

I was born in the Canton of Argovia in the Nord of Switzerland, one of the food items I grew up with is a dish called Schnitz und Drunder, a rough translation would be Sections and Stuff, it is a one-pot dish consisting of potatoes, bacon, dehydrated pear, and apple sections.
During my childhood when times were rough and we couldn’t afford to buy meat my mother came up with a shortcut to this dish by using leftover bread slices toasted in butter and then she added steamed apple sections to it and mixed it all up. It always did the job by filling our bellies!
For dessert there was Carrot Cake Argovia style, this carrot cake derives from the name “Rüebliland” ( carrot land) since in the 19th century the people living in the region around the capital of Aarau, where I was born, mainly cultivated turnips.

The Diversity of Foods

Should you be traveling through the French-speaking regions of Switzerland you will note the influence of neighboring France, especially the Alsace region.
My friend Patrick Calvetti and his family own  Restaurant de la Croix d’Or in the village of Orbe, situated between the Lake of Neuchatel and Lac Leman (Lausanne); his weekly specialties feature such items as; Ramequin which consists of slices of Whitebread overbaked with regional cheeses, the taste and flavor is derived from a tasty seasoned egg & milk mixture poured over the whole dish before baking. The Saucisson en Croûte is a well-seasoned pork sausage, poached in a broth with seasoning, leeks, and white wine, it’s then wrapped in a pizza or pastry dough and baked for about 30 minutes, mustard is then added to the broth and thickened with egg yolks to be served as a sauce with the sausage.
From the Canton of Neuchatel comes Jacquerie Neuchateloise this is a one-pot dish consisting of Sauerkraut (choucroute) bacon, seasonings, and white wine from the Neuchatel vineyards served with chicken breast. The slowly cooked sauerkraut with the bacon and white wine, thickened by adding a grated fresh potato is then served with chicken breast braised in white wine, a sauce is made by adding garlic, butter, anchovies cream, and parsley, and then served together with the sauerkraut and bacon.

Federal Council’s Favorite Dessert

Personally one of my favorite foods in Switzerland is local fish from the lakes all across Switzerland such as Egli filet (Perch), sautéed in butter with toasted almonds, lemon, and parsley served with steamed potatoes and wilted garlicky spinach. Yum yum!
My favorite dessert in the world originated in my home Canton of Argovia, it’s called “Bundesrat Schaffner Torte” It was created for a Federal Council by the name of Schaffner back in 1961 when the small community of Graenichen organized a reception for the newly elected Federal Council Schaffner from Graenichen.
For this special occasion, the baker/confectioner Ernst Wolleb created this special dessert.
The cake consists of multiple layers of Merengue, cream, and sponge.
When I tasted this cake the first time it almost blew my mind, the texture was absolutely amazing, light, fluffy, and not too sweet, it was like having angels dancing on your tongue!
The cake is still today a popular dessert in most parts of Switzerland but is sold under a different name and in my opinion not quite like the original.
Of course let’s not forget the prime cuts of Swiss beef, veal, lamb, and chicken all bred in Switzerland! and the famous Vermicelles dessert!

Should you be interested in any of the recipes from this article please send me an email and I will be happy to provide them for you.

Bon Appetite, Buen Provecho, Guten Appetite, Buon Appetito

Ulrich Koepf your Blogging Friend
uliandnaz@gmail.com
Ulrich’s Food and Travel Blogs