Bouillon Racine

We dined at Bouillon Racine on our last night in Paris. The decor is absolutely gorgeous, but you will have to take my word for it since I only took photos of our dinner.

The previous night's dinner was rather stressful (highlights of the story include a lost reservation and a piece of lamb flung towards the French woman next to me), so our dinner expectations we reset to enjoy anything as long as we were able to relax.

I read somewhere that Bouillon Racine serves lame and dreadful food, but as I just mentioned, we didn't have high expectations so we enjoyed our dinner very much. This was our menu that night:

























The soupe du jour was a carrot soup that was just lovely. I love all kinds of cooked carrots, and the creamy warmth of this soup was a big dose of comfort to me.

























Tim ordered the pork rillettes that were flavored with Coteaux du Layon. Spreadable fatty pork? Who wouldn't love some of that? I'd love to try to make it one day.

























I had the tartare de boeuf as my entree. As a Texan, I like my steak bloody, and I also like it uncooked. It was a good tartare, though there wasn't anything exceptional about it. And I would have preferred McDonald's french fries over the pommes Pont Neuf that were served. Yes, I'm being serious.

























Tim ordered the confit de canard, and he loved it. The small taste I had was great: crispy skin and juicy meat dripping with duck fat. Those mashed potatoes were so rich I could taste the butter and cream in it, but that makes it crazy delicious to me.

























For dessert, I had the pear poached in red wine and spices. It was refreshing to just eat fruit at that point in the trip, but the pear was masked by all the spices, it wasn't quite the same as eating my usual fresh fruit for dessert.
























Tim ordered the crème brûlée flavored with maple syrup, and I will confess to what I'm sure everyone of you did while eating crème brûlée in Paris: I imagined being Amélie while delightfully cracking the shell with a silly smirk on my face. Admit it, you did it too! The crème brûlée was good, but we had a lavender flavored one the night before that sticks out as the better one.

Tim and I had our most relaxed meal at Bouillon Racine, and the food was pretty good. We were able to laugh about the meal we had the night before, and we learned fantastic food isn't the only thing that makes a fantastic dinner. Company and conversation are even more important, and I had the best company and conversation in the world that night.


Bouillon Racine
3 Rue Racine
Paris, France 75006
01 44 32 15 60
www.bouillon-racine.com

Paris Breakfasts

Next to family, breakfast is the most important thing. For all the walking Tim and I did, it was important to start our day right with a Parisian breakfast. While staying in the Montmartre area, we started our days with a cup of café crème* and either a pain au chocolat or a croissant. They were perfect; those flaky, buttery layers of pastry. I woke up every morning looking forward to the croissants.

























On our last morning in Paris, we only had time to get breakfast because we had to make our way to the airport to catch an early afternoon flight. There were several things still left on our list of things to eat, so that morning we decided to forgo the simple croissant breakfast in search for a croque monsieur. We couldn't go too far, so we walked around our hotel near the Porte Maillot station in the 17th arrondissement and knew we found our place when we saw a chalkboard sign advertising croque monsieur! The bistro was lovely, with chairs lined up to watch over Avenue de la Grande Armée; it made for a fine last meal in Paris.












































We ordered a café crème each, and a croque monsieur for the monsieur and a croque madame for the madame. Tim ate all of his and half of mine, but that happens at most meals for us. They were fantastic sandwiches, and when eaten with some mustard, mmm, even better. I was satisfied, Tim was stuffed, and we were both happy.

Our last meal was at Tabac Le Maillot, and the name makes sense after I mention that there was a large tobacco stand in the bistro. Does it? I'm not sure. I'm just the girl who asked "Ou est la toilette?" properly but could not understand the response spoken back in rapid French. It turned out I had to pay 20 cents to use la toilette.


Tabac Le Maillot
78 Avenue de la Grande Armée
Paris, France 75017
01 45 74 41 42


*I'm italicizing words I like to pronounce the French way now. Please oblige me by doing the same.

J'aime Paris

J'aime Paris. My visit has come and gone, all too quickly. I am so very thankful for the opportunity Tim and I had to experience Paris this winter. Our senses were saturated while we walked the city, we grew as a couple as we learned more about each other, and I've returned so inspired. Inspired by the meals we ate, the beauty we saw, by everything... people told me I'd love Paris, but I didn't think I'd be this hooked.

When people ask me how Paris was, the first thing that comes out of my mouth is, "cold." I knew it was going to be cold there, but my goodness, it was COLD. Some of our plans were shot because we didn't have the strength to stay outside for long, and really, was I going to have ice cream in 20F degree weather? (The answer was no.) But I learned it's okay to not do it all. How could you possibly in less than five days? I consider this trip a first taste, because I hope to be back for more.



































We brought back as many Parisian treats as we could fit in the extra bag we packed. We have all kinds of treats from Patrick Roger, Fromagerie Quatrehomme, La Maison du Chocolat, Ladurée, Fauchon, Chocolat De Neuville, Jeff de Bruges, McDonald's, Pâtisserie Sadaharu Aoki, Monoprix, and La Grande Epicerie. I hope these last us longer than a week. ;)

Now, I normally don't post about eating out on Talida Bakes, but because Paris was so inspiring, I will prepare special posts on Paris eating over the next week. Thanks to everyone who lent me books and gave me recommendations on what to see and eat, I wouldn't have fallen in love without your help!

Au Revoir...

The day has finally come for me to leave for Paris. No, not forever, just for 5 days. It feels like I've talked about this trip for ages, but I suppose it has been a good seven months. Yes, I booked it that far in advance.

As this day got nearer, I've become so antsy to experience the city of lights for the first time. The sights, the smells, the food, ah the food. I cannot wait to eat everything in sight and capture it all in photos.

The macarons posted above are the chocolate macarons with Nutella ganache I made last winter. I will definitely be eating many macarons over the next 5 days, and I hope to share some photos with y'all when I get back. Au revoir, my friends!

Nanaimo Bars

Last week, many Daring Bakers published posts featuring the Canadian treat Nanaimo Bars. Contrary to what you may think, this post does not qualify for participation. Why on earth not? Well, I didn't make my own graham crackers, and that, dear friends, was last month's Daring Bakers' challenge.

I made these bars to welcome the upcoming Winter Olympics to Canadia, a place I don't know too much about. Canadian things I love include maple syrup, Japadog, and these bars. Nanaimo Bars have an American cousin that sometimes goes by the name Magic Cookie Bar, and other times Seven Layer Bar. I've been making those since high school, but I find the Canadian version more sophisticated, so I might forever replace Magic Cookie Bars with Nanaimo Bars.

This is an easy no-bake recipe filled with rich and sweet ingredients; I just don't know who wouldn't like them. If you have tree nut allergies, please omit the almonds and increase the coconut/graham cracker crumb amount. Give them a try, eh?


Nanaimo Bars
adapted from The City of Nanaimo

Bottom Layer Ingredients:
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup shredded coconut (can be sweetened or unsweetened)

Middle Layer Ingredients:
1/2 cup unsalted butter
2 tablespoons and 2 teaspoons heavy cream
2 tablespoons vanilla pudding mix
2 cups confectioners sugar

Top Layer Ingredients:
4 ounces dark chocolate
2 tablespoons unsalted butter

Directions:
1. Making the bottom layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 9 by 13 inch pan.
2. Making the middle layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. Making the top layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
4. Once chilled, cut bars into 2 inch squares or diamonds. Bars freeze well; keep leftover portions in freezer for later use.