daydreams of Paris

Bonjour and happy Friday! Daydreams of Paris today, comme d’habitude. I know it will be quite awhile before I’m able to visit again, but that doesn’t stop me from imagining how I will spend my time when I return. Although some may find it stressful, I’ve always loved all the research and planning leading up to my trip, I think the planning is half the fun! Today I’m daydreaming of a day in Paris doing things that have always been on my list, but that I haven’t done yet. Join me on my reverie?

le matin

Du Pain et Des Idées 34 Rue Yves Toudic (M Jacques Bonsergent). My morning would start here for the Escargot Pistache Chocolat. I’v read and seen so much about it, it’s always in my daydreams of Paris. I love pistachios (and of course chocolat!) and this particular pastry is so beautiful, a work of art. It might be one of the most instagramed pastry’s in Paris, just check out the tag #dupainetdesidees and you’ll see. This boulangerie looks so charming too, the actual shop dates back to 1875.

After grabbing my escargot I would walk over to the Canal St. Martin to sit and enjoy it. Then I would wander along the canal and just take everything in, maybe look for the spot that Amelie went to skip stones. I love the movie Amelie, if you are reading this blog, I’m sure you do too.

l’après midi

It should be about time for lunch now, so I would metro over to the Foyer de la Madeleine (M Madeleine) located in the basement of L’église de la Madeleine. The entrance is on the Marché au Fleurs side. You purchase an annual membership and enjoy a simple home-made three course lunch, served by volunteers, the proceeds go to charity. It would be such a unique atmosphere, very special I think.

After déjeuner I would walk over to Boutique Maille which is nearby in the Place de la Madeleine and sample some mustard. Of course I would buy some to take home, for myself and as gifts. There are all kinds of other places in this area to explore, so again, I would just take my time and wander.

Musée de l’Orangerie in the Jardin Tuileries (M Concorde) to see Monet’s water lilies. I love Monet, especially his water lilies. We almost visited here on our last trip, but it was Nuit Blanche and there was a special event with European string quartets performing. When we arrived there was a line of about a thousand, and it was raining, so…. no.

le soir

Later that evening I would make my way to Bistro Paul Bert for dinner. I’ve always wanted to go here, but as a tourist maybe felt a little intimidated. I’m sure you’ve heard of it, it’s very well known, here’s what Goop says about it. I’ve made a version of their famous steak frites with the cognac cream sauce several times (here is a version from Mimi Thorisson. Her book French Country Cooking is a beautiful cookbook).

How to end the evening? Just wander along the seine. Maybe find a nice spot for a night cap? Just enjoy every minute, being with my husband, in a magical city called Paris. I hope your weekend is filled with magical daydreams too. A bientôt!

Print Recipe

Linguini with Morel Cream Sauce & Egg

Inspired by a picture of Oeufs aux Morilles at Bistro Paul Bert. Magical morels have such a short season, basically May in Ohio, I try to make something special with them anytime I can find them. Morels and eggs simply compliment each other, and the decadent cream sauce certainly puts this pasta dish over the top.

Total Time25 minutes mins

Course: Main Course

Cuisine: French

Keyword: cream sauce, decadent, eggs, linguini, morels

Servings: 2 large servings (Mark & Char size)

Ingredients

• 3 oz fresh morel mushrooms aprox. 10, large ones sliced in half lengthwise
• 1 shallot finely chopped
• 1 tbsp butter unsalted
• white wine I had Sauvignon Blanc on hand
• Parisien Bonnes Herbs
• ½ cup heavy cream
• 6 oz linguini pasta
• 1 tsp extra virgin olive oil
• 2 eggs organic, free range

Instructions

• Sauté shallots in butter on medium-high heat until slightly brown. Add morels, then a splash of white wine to deglaze. Add the cream. This is where I add a few shakes of the Parisien Herbs. Cook on medium heat for 8-10 minutes.
• Meanwhile cook linguine according to package directions.
• When sauce is ready cook 2 eggs. In a small non-stick skillet, heat olive oil over medium heat. Crack eggs into skillet. Cook until whites are set but yolk is still runny.
• In two pasta bowls plate linguine. Top each with morels and sauce, then a poached egg. Season with salt, pepper and chives. Make sure to serve with a slice of baguette to soak up the decadent sauce.