15 Things to Do in Paris

So you've arrived in Paris, but not sure where to start. Put on your walking shoes, buy a carnet of Metro tickets and you're good to go.

I've visited Paris every year for the last four years and this is my definitive list of things to do, places to go and along the way, habitancy to see.

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1. Angelina (Tuileries Gardens end of Rue de Rivoli). The best hot chocolate you will ever have. Buy some to bring home. 226 rue de Rivoli.
2. Trocadero. Get the metro to Trocadero just before the Eiffel Tower lights up. If you go to the gardens in front of the quadrilateral (down the stairs to the right) you get to sit among the fountains. Get the metro to Trocadero. It's well signed.
3. Tuileries Gardens (near the Louvre). Crunchy gravel paths, pull up a seat near the fountains, have a drink in the cafes, picnic with a baguette from one of the Rue de Rivoli shops.
4. Luxembourg Gardens (Left Bank). Gorgeous park where half of Paris gathers. On weekends there is often a band playing in the bandstand, kids playing with boats. The best seats are near the main fountain. There are some nice cafes to have a drink.
5. Paul Boulangerie(rue de Seine). Has a great breakfast, the world's crankiest waitress (so grumpy she's funny) and divine tarts and pastries. When you exit you will come out on the rue de Seine markets that are open every day except Sunday afternoon and Mondays.
6. Louvre. Get there early to avoid a lineup. There are two entrances. If the pyramid entry is too long, then go onto the road and enter via the Carousel. Make sure you grab a map and if time is limited, then head straight for the Richelieu wing. Stop briefly to admire and photo the Winged Victory and keep heading for the Mona Lisa. Admire all the other amazing artwork on the way back. It's open every day from 9am except on Tuesday when it is ended all day.
7. Musee D'orsay (Left Bank). An easy walk from the Tuileries. My favourite museum. It's quite small and full of artwork you'll know such as the Impressionists, Monet, Van Gogh to name a few. There is a charming restaurant/café on the first floor. Make sure you take a photo of the big clock close up and check out the views from the balcony. It's ended Mondays.
8. Eiffel Tower. Enough said-it's Paris.
9. Kir. Every afternoon stop at a café and take time to enjoy a kir (a compound of chardonnay and black current liqueur). So Parisian.
10. Café Flore (Boulevard St Germain). The hangout of Ernest Hemingway et al, the cool habitancy of Paris and endless tourists. Right next door to Café Magots (not quite so cool).
11. Notre Dame. Stunning stained glass windows, ghoulish gargoyles, trillions of tourists.
12. Pont de Arts. The only pedestrian bridge joining the Left and Right Banks. You'll find it directly in front of establish de France on the Left Bank. Hangout of artists touting to tourists. A lovely place to watch the Paris scene. At night it turns into a trainee disco where students scam wine from tourists. This is a good link from the left bank to the Louvre.
13. Bon Marche. It's what Harrods in London would be if Harrods grew a taste gene. Don't miss the food hall in the building next day. It's a good place to buy a conveyable lunch with baguettes, salads, small bottles of wine. Heaps of gourment goodies. Bring home truffle oil.
14. Rodin Gardens (rue de Varenne). The best kept inexpressive in Paris. It's only 1 euro to go to the gardens where you will see The Thinker and many other Rodin sculptures. Doesn't open Mondays.
15. Place de Voges (Marais) and Palais Royal (near the Louvre). Gorgeous historical squares with parkland and trees laid out in symmetrical patterns. Great for sitting and then exploring the colse to shops and restaurants.

15 Things to Do in Paris

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15 Things to Do in ParisChocolate Truffles Tube. Duration : 9.87 Mins.

Dark Chocolate: 1 cup light cream 2 tbsp unsalted butter 8 oz bittersweet chocolate 8 oz semisweet chocolate 2 tbsp liqueur (optional) Heat cream and butter in saucepan over medium heat. Stir the butter into the cream when it melts, and bring to a boil. Remove from heat and add in the bittersweet, and semisweet chocolate. Stir until the mixture is smooth. Stir in liqueur if desired. Spread thinly over a piece of wax-paper on a cookie sheet. Refrigerate for two hours to harden. White chocolate: 6 oz white chocolate 5 tbsp unsalted butter 3 tbsp heavy cream 1/2 tsp orange liqueur Melt white chocolate, butter, and cream in a double boiler. Remove from heat and let cool. Add liqueur if desired. Cover and refrigerate of two hours. Outer coatings: 2 tbsp cocoa powder 1 tbsp powered sugar Pralines Chocolate sprinkles Mix cocoa powder and sugar together in a small bowl. Spread out Pralines on a small plate Spread out chocolate sprinkles on a small plate. Once the chocolate has hardened. Shape into spheres and roll each of them in one of the three coverings. Keep covered in a refrigerator for up to two weeks.

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Flirting with the Flambe

Getting it right the first time is what counts when you're flirting with the Flambé. While it's the perfect way to flame the passion at an intimate evening meal for two, it's also the perfect way to set the kitchen ablaze. Having to call the fire brigade just when things are hotting up in the middle of you and your date, could be decidedly unromantic.

Flambé, which is a French term for 'flamed', is a culinary policy that involves igniting foods that have been topped with a make your mind up liquor or liqueur. This causes the evaporative alcohol vapor to burn, imparting a rich flavor to the food. A correctly executed flambé creates a blue tinted flame, which has a rather dramatic effect.

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If you are inexperienced in the art of flambéing, some practice in walking the fine line in the middle of flamboyance and caution will hold you in good stead on D-Day.

Flirting with the Flambe

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Rum Milk Chocolate Truffles 12 PC Gift Box is made of the finest premium milk chocolate with a creamy ganache center containing a delicious vintage of rum and is covered with a light sprinkling of white chocolate shavings. Each box contains 12 delicious pieces that arrive in a gold gift box with a clear top and finished off with a gold tie bow.Makes a wonderful gift for Birthday, Anniversary, Friend, or to simply enjoy!

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Keep these points in mind before you begin your flambéing expedition:

o A flambé pan should all the time have deep, rounded sides so that the flame stays contained within the pan and a long deal with to keep your hand safely away from the burning flame. Flambé pans are commonly made of heavy duty copper or stainless-steel.

o 80-proof liquors and liqueurs give you the perfect supervene and taste. High proof alcohol is highly flammable and could supervene in an out-of-control fire, whereas a lower alcohol content will not ignite at all.

o The superior liquor or liqueur used should be heated very, very gently over a low flame till it reaches 130 degrees F. Take care that the alcohol does not reach its boiling point of 175 degrees F. The alcohol will burn off when it reaches boiling point and will not ignite.

o The liquor or liqueur should compliment the food that is being cooked. Fruit flavored liqueurs are ideal for flambéing desserts and fruits whereas meat would taste great with cognac or whisky.

o Champagne, beer and most table wines do not include enough alcohol are not suitable for flambéing.

o Adding a dash of cinnamon at the right occasion can improve the supervene as cinnamon also burns beautifully.

o Though shaking the pan vigorously is quite productive at dousing the flame, it is advisable to keep a large lid handy to smother the flames if need be.

o Avoid pouring liquor directly from the bottle when the pan is in the vicinity of an open flame. Flames have a tendency of following the alcohol vapors to the bottle, which could explode.

o Once the liquor is added to the pan, it should be lit immediately or else the foods will suck up the raw alcohol, adopting a harsh flavor.

o The alcohol fumes should all the time be ignited at the edge of the pan; not the center. Make sure you keep your face away from the pan when lighting the fumes.

Time to Flambé

Now that you know the fundamentals of flambéing, you're ready to begin. Heat the liquor in a saucepan. When it reaches the optimum temperature pour it over the food in the flambé pan. Make sure the food has not gone cold or else it will lower the temperature of the alcohol and the flambé will not light. Ignite the flambé immediately, using a long match or a barbeque lighter. The dish will light up beautifully! Though the magic will last just a few minutes, your date is sure to be very impressed with your flambéing prowess.

Flirting with the FlambeHow to make Chocolate Truffle by Crumb Boss Tube. Duration : 4.87 Mins.

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