Anthony Bourdain once said in his Paris episode of The Layover, the biggest mistake anyone could make (and a surefire way to have a terrible Parisian holiday) is to over-schedule. I made that blunder several times before, which admittedly caused me to fall out of love with the city.
My first trip was in 2012 when I was wide-eyed and touristy, forcing myself to accomplish all the “must-do in Paris” items from a stereotypical guidebook (I climbed the Eiffel Tower and saw the Mona Lisa in the Louvre). It made for great photos, but it was a “meh” experience. I had a succeeding trip that I called “disastrous”, which happened when I over-scheduled my itinerary in a similar fashion. My third trip was equally catastrophic, because we decided to cram two days’ worth of activities in one day.
That’s when I gave up. I got tired of Paris. I enjoyed the vineyards (and the people) in the wine regions of France, bien sûr, and saw Paris as just a means to get there. In fact, when I got invited to join one of my culinary BFFs/occasional client/partner in crime for all things gastronomy in Paris to do “research”, I looked at is as simply that: Research. Work.
Oddly enough, that’s when I fell in love with Paris all over again.
It happened like this: Given that my friend would spend most of his time working in one of the best Parisian restaurants, Restaurant de Philippe et Jean Pierre, I had most of my days free.
That’s when I decided to truly embrace Bourdain’s advice and do as little as possible in Paris.
Oh, and eat and drink my way through the city.
Paris offers endless possibilities to fully immerse oneself in their food and beverage culture: One can live like a flâneur in cafés that have been around for hundreds of years, explore markets for amazing food and wine paring options, or sample endless amounts of epicurean delights…
But what is the key to understanding Paris’ love affair with food and beverage? Is it through immersing oneself in their rich culinary history that somehow seamlessly blends with an eagerness to push the envelope? Is it through the appreciation of their amazing technical and artistic skills? Is it through accessing beautiful fresh ingredients and authentic, regional wines, found anywhere from a neighbourhood Carrefour to an artisanal cheesemonger?
Personally, I think the answer lies somewhere in the art of sharing. As with everything else, the French have a lovely translation for the act of sharing that just rolls off the tongue: “Partager”.
I came up with this theory after re-evaluating all my favourite moments in my Parisian trip… There was a time when I took my friend to one of our family’s best-loved restaurants for French comfort food (and thus letting him in on our little Parisian secret): Chez Papa. We split escargot, tripe, and their signature magret de canard with a carafe of Cahors (an appellation in southwest France famous for strong, red wines).
We also shared this discovery: A restaurant that served different interpretations of truffle, Maison de la Truffe. We had a risotto with truffles, and the richest, prettiest foie gras terrine. We paired them a rosé (as a nod to the warm weather), and their house champagne… Then left room for dessert in the form of truffle ice cream. Granted, in books, none of these are classic food and wine pairings, but it all turned out so good. Afterwards, as a welcome respite, we decided to treat ourselves to ice cold Martini cocktails along the Seine.
On our way to a house party, we saw the tail end of an event along the street. It wasn’t like anything I’ve ever seen: We saw locals having a blast sitting along the road, doling out glasses of impeccable white wine and shells upon shells of oysters to their friends.
The house party we went to was hosted by people my friend met in Manila. It was an awesome night where opinions on culinary philosophies, tastes in music (where I learned about Wintergatan, a Swedish folktronica band), food, and wine were exchanged. I knew I was in the ultimate spot in Paris because that’s where I had some of the best home cooked vegetarian food I’ve ever had in my life (I’m not too fond of vegetables, but the way they prepared and cooked the food was amazing). We had wine (as one should in France) paired very casually (with none of the frills of making sure they paired accurately with the food). Plates were cleared to make way for delicious cheese… Followed by artistic and delectable pastries from one of the evening’s guests, famous pastry chef Gaétan Husson.
Speaking of people my friend met in Manila, we also spent one morning in the Versailles market, where we were shown how to shop in a real French marché. I know I’m not talking about Paris anymore, but amazingly, it only takes less than an hour away via train from Paris to get to Versailles… It’s totally worth the travel to purchase some of the freshest produce, the best cheese and charcuterie, and to choose from a large selection of regional wine. We decided to grab some roast, figs, cheese, cold cuts, and a Monbazillac (my cheap alternative to a Sauternes for really strong cheese).
Cheese is so ingrained in French culture that they even have an expression for the appropriate consumption: “Pas de bon repas sans fromage”, which roughly translates to, “It’s not a good meal without cheese”. This is something I learned over dinner in Le Flamboire with someone my teacher (and friend) told me to seek out in Paris. Over some of the best, well-cooked steak I’ve ever had (thick as the side of a dinner fork), a bottle of Saint-Julien (in celebration of my return from Bordeaux), and delectable desserts, we swapped stories about how one’s mother’s cooking (whether it’s mousse au chocolat or kare-kare) is universally the best. He also taught me the “correct” way of eating crème brûlée (one should daintily break the crust first before taking a small bite).
“They are friendly, the French. They surround you with a civilised atmosphere, and they leave you inside of you, completely to yourself.” – Gertrude Stein, Paris France (1940)
So, what is the secret to understanding French gastronomy? Ask the French, they are more than willing to share it with anyone keen to understand and appreciate. Find someone to share a meal with you and talk about it… Or even listen to a vendeuse as she explains her charcuterie to you (she will most likely let you taste some). The key is to slow down and indulge your senses… In doing so, I discovered, not only did I fall in love with Paris all over again, but with life as well.
- My buddy, Chef Jonas, for sharing Paris, photos, and friends with me (see him on the Lifestyle Channel in his show Chef Next Door, or spot him around his restaurant, Le Jardin, in Fort BGC)
- Babette Isidro of Jeron Travel
- Renato S. Dollete, Food and Beverage Manager of Etihad Airways
- Tim and Justine for opening their home to us
- Claire for showing us around her hometown
- Eméric for sharing a beautiful meal with me
- Chia for taking me on an epic Parisian adventure