Breakfast in Paris
Oct 9th, 2007, 01:06 PM
#43
Regarding overweight People in France, "le Nord reste la plus fortement touchée en 2006 (18,1%) suivie par l'Est (14,1%) et le Bassin Parisien (13,4%)." This is from the newsmagazine l'Express dated September 20, 2007. Where did you read your "40%" statistic, Neo?
Oct 9th, 2007, 01:44 PM
#45
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sorry, I can't read your quote kerouac, but those look more like figures regarding obesity. That's NOT the same thing as being overweight -- in fact (no pun intended) there is a BIG difference.
I didn't read it, it was in a report on the Today show yesterday, and I have no idea where they got the results but they said "from a very recent study" or something to that effect. They also said the current overweight percentage in the US is 60 or 65% (I forget which). The report mainly went on to focus on fashion and was about the increase in designer fashions for "fuller figures" in Parisian stores. In the course of the piece, they mentioned the rise of popularity of fast food in France. It was a lengthy piece in which they also talked about the rapid change from recent years and even mentioned the book about "why French women don't get fat".
I didn't read it, it was in a report on the Today show yesterday, and I have no idea where they got the results but they said "from a very recent study" or something to that effect. They also said the current overweight percentage in the US is 60 or 65% (I forget which). The report mainly went on to focus on fashion and was about the increase in designer fashions for "fuller figures" in Parisian stores. In the course of the piece, they mentioned the rise of popularity of fast food in France. It was a lengthy piece in which they also talked about the rapid change from recent years and even mentioned the book about "why French women don't get fat".
Oct 9th, 2007, 02:56 PM
#46
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I am no expert on Paris boulangerie etc, but I do like a hunt. So ...
I just did a quick search for "croissant jambon" online and came up with more than one recette = more than ten, in fact. At the site below, for instance:
http://www.marmiton.org/recettes/rec..._recette=20209
I copy here the comments on this recipe from that site as posted by one Valerie Duval and one patricia:
"VALERIE DUVAL : 5/5 (avis donné le 03/09/2007)
D'habitude je fais les croissants au jambon avec de la béchamel maison et c'est un régal mais un peu long. Cette recette avec de la crème fraîche c'est délicieux et surtout hyper rapide, alors adieu la béchamel.
patricia : 5/5 (avis donné le 05/06/2007)
Très bon et rapide, idéal pour un repas express avec une salade."
This site has a photo that looks pretty familiar.
http://chezregaletvous.free.fr/croissantsjambon.html
The photos here show the croissant au jambon et au fromage being made: here with a sort of chopped ham mix.
http://www.rpn.ch/esip/ACO/patisseri...croissants.htm
etc:
http://www.mespetitsplats.com/index....sant-au-jambon
Also found a caterer "Boucherie Traiteur Helfenstein" in Commune de Chavannes-près-Renens, Switzerland, where "Croissant du chef au jambon" tops the amusee bouche menu.
The HUG brand sells them 8 to the box: http://www.hug-luzern.ch/product_det...-i2616-sF.html (Les Croissants au jambon de HUG sont un snack très apprécié. Ils sont garnis de jambon et d'épices. Avant la cuisson, les croissants au jambon de HUG doivent être badigeonnés de jaune d'oeil ou de crème à café et réchauffés au four pendant 18 minutes à une température minimale de 200 °C.) I guess they're Swiss, too. Maybe the whole concept is Alpine?
I only wish I could read the comments on "Sujet : De l'utilité du croissant au jambon en milieu urbain " at http://www.presence-pc.com/forum/ppc...et-15065-1.htm One of the MANY posts says "Le croissant au jambon c'est vraiment une hérésie." Tres amusant.
I just did a quick search for "croissant jambon" online and came up with more than one recette = more than ten, in fact. At the site below, for instance:
http://www.marmiton.org/recettes/rec..._recette=20209
I copy here the comments on this recipe from that site as posted by one Valerie Duval and one patricia:
"VALERIE DUVAL : 5/5 (avis donné le 03/09/2007)
D'habitude je fais les croissants au jambon avec de la béchamel maison et c'est un régal mais un peu long. Cette recette avec de la crème fraîche c'est délicieux et surtout hyper rapide, alors adieu la béchamel.
patricia : 5/5 (avis donné le 05/06/2007)
Très bon et rapide, idéal pour un repas express avec une salade."
This site has a photo that looks pretty familiar.
http://chezregaletvous.free.fr/croissantsjambon.html
The photos here show the croissant au jambon et au fromage being made: here with a sort of chopped ham mix.
http://www.rpn.ch/esip/ACO/patisseri...croissants.htm
etc:
http://www.mespetitsplats.com/index....sant-au-jambon
Also found a caterer "Boucherie Traiteur Helfenstein" in Commune de Chavannes-près-Renens, Switzerland, where "Croissant du chef au jambon" tops the amusee bouche menu.
The HUG brand sells them 8 to the box: http://www.hug-luzern.ch/product_det...-i2616-sF.html (Les Croissants au jambon de HUG sont un snack très apprécié. Ils sont garnis de jambon et d'épices. Avant la cuisson, les croissants au jambon de HUG doivent être badigeonnés de jaune d'oeil ou de crème à café et réchauffés au four pendant 18 minutes à une température minimale de 200 °C.) I guess they're Swiss, too. Maybe the whole concept is Alpine?
I only wish I could read the comments on "Sujet : De l'utilité du croissant au jambon en milieu urbain " at http://www.presence-pc.com/forum/ppc...et-15065-1.htm One of the MANY posts says "Le croissant au jambon c'est vraiment une hérésie." Tres amusant.
Oct 9th, 2007, 06:58 PM
#47
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You know, I hesitated to answer the cafe creme question, but I took a shot based on the way it tastes to me.
I wouldn't have guessed 2% skim. Wonder what they do to make it TASTE so creamy. But to say EVERY cafe in France uses 2% skim--wow, K, you do get around.
I wouldn't have guessed 2% skim. Wonder what they do to make it TASTE so creamy. But to say EVERY cafe in France uses 2% skim--wow, K, you do get around.
Oct 10th, 2007, 07:34 AM
#48
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Searching "cafe creme" I found this from the bbc2 website:
Café espresso [ka-fay ess-press-o] - This is the bog-standard espresso that is served black and is occasionally accompanied by a biscuit/chocolate. This is the traditional small cup.
Une Noisette [nwa-zet] - Meaning 'hazelnut', this is a small espresso coffee with a dash of milk/cream in it.
Café Léger/Long [lay-zhai] - This is similar to a filter coffee and it is a measure of espresso coffee with double the amount of water.
Café au Lait [o-lay]/Café Crème [krem] - This is an espresso coffee mixed with an equal amount of warmed, not steamed, milk.
Café-filtre [feel-tra]/Américain [a-meh-ree-can] - This is filter coffee. In some areas (notably the south) it's called an American coffee.
Café Serré [seh-ray] - Literally a 'compact coffee', this is prepared with a measure of espresso coffee and half the usual amount of water.
Café Décaféiné/ Un Déca [deh-ka-fy-eenay] - This is decaf coffee for those of a delicate constitution.
So, I'm searching cafe creme, and come up with a page where it's not even mentioned. so typical.
Interestingly, a number of cigar makers seem to produce a cigarillo called Cafe Creme.
Foiund restaurants scattered across the US by that name, and one in Istanbul, another in Germany. Also a B&B in France.
Café espresso [ka-fay ess-press-o] - This is the bog-standard espresso that is served black and is occasionally accompanied by a biscuit/chocolate. This is the traditional small cup.
Une Noisette [nwa-zet] - Meaning 'hazelnut', this is a small espresso coffee with a dash of milk/cream in it.
Café Léger/Long [lay-zhai] - This is similar to a filter coffee and it is a measure of espresso coffee with double the amount of water.
Café au Lait [o-lay]/Café Crème [krem] - This is an espresso coffee mixed with an equal amount of warmed, not steamed, milk.
Café-filtre [feel-tra]/Américain [a-meh-ree-can] - This is filter coffee. In some areas (notably the south) it's called an American coffee.
Café Serré [seh-ray] - Literally a 'compact coffee', this is prepared with a measure of espresso coffee and half the usual amount of water.
Café Décaféiné/ Un Déca [deh-ka-fy-eenay] - This is decaf coffee for those of a delicate constitution.
So, I'm searching cafe creme, and come up with a page where it's not even mentioned. so typical.
Interestingly, a number of cigar makers seem to produce a cigarillo called Cafe Creme.
Foiund restaurants scattered across the US by that name, and one in Istanbul, another in Germany. Also a B&B in France.
Oct 10th, 2007, 07:40 AM
#49
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Cafe au Lait is a big bowl of coffee served with milk, usually at breakfast (or to Brits at any time of day) .
Cafe creme is usually served in a demitasse with -surprise surprise! - cream.
If anywhere adds skimmed milk, frothed milk or any other ingredients I would suspect they are trying to go a bit 'Starbucks'.
Cafe creme is usually served in a demitasse with -surprise surprise! - cream.
If anywhere adds skimmed milk, frothed milk or any other ingredients I would suspect they are trying to go a bit 'Starbucks'.
Oct 10th, 2007, 07:52 AM
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About the ham (jambon) with the croissants and bread, we've stayed in several hotels that serve it on the breakfast tray, most notably the Relais St. Germain. That is one of the reasons we like to stay there. The tray also has aged gruyere, a soft boiled egg, fruit, yogurt and juice. Waaaaay too much to eat in the A.M for me. But the leftovers make a tasty ham and cheese baguette for later on.
Oct 10th, 2007, 08:21 AM
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Jody. I have to laugh. Sometimes in Paris I'll say Cafe Creme and they repeat it as Cafe au lait. Sometimes I say Cafe au lait and they repeat it as Cafe Creme. At one place this summer where I became a morning regular the first day when I ordered Cafe Creme he repeated Cafe au lait. So the next day I specifically ordered Cafe au lait, and he walked back to the counter and said Cafe Creme. I've become convinced that whichever term I use, they will use the other.
Oct 10th, 2007, 09:25 AM
#54
You will see every café milk into their stainless steel milk pot out of a blue carton. Blue is for 2% skim milk. Green is for 0% skim milk. Red is for whole milk.
0% milk cannot be used because it will not froth properly. Whole milk cannot be used because it will cause a milk skin when steamed. So 2% milk is the product that must be used.
Naturally, in a non café (i.e. fancy restaurant), they will sometimes bring the white stuff in a tiny pitcher, and they can put anything they want in that.
0% milk cannot be used because it will not froth properly. Whole milk cannot be used because it will cause a milk skin when steamed. So 2% milk is the product that must be used.
Naturally, in a non café (i.e. fancy restaurant), they will sometimes bring the white stuff in a tiny pitcher, and they can put anything they want in that.
