Elizabeth's Blog

Today in Paris, stunning boxes of chocolates, beautiful heart-shaped cakes and gorgeous bouquets of flowers have been whizzing out the doors of shops all over town in celebration of la Saint-Valentin. I thought I’d send a couple of ideas to make your Valentine’s Day a little more French if you are so inclined:

- Send a French Valentine’s Day e-card to your loved ones. Click here to see the variety of virtual French Valentine’s greeting cards available. (And there’s even an ‘Anti Saint Valentin’ option for those not wishing to oversentimentalize February 14!)

- Make the ‘Coeur au Chocolate’ cake featured by the famous Le Cordon Bleu cooking school in Paris for Valentine’s Day this year. They have the recipe for the Chocolate Heart Cake in English with the US measuring system to make it even easier. Treat your loved ones to this French sweet treat by clicking here.

Wishing all French Affaires readers a little “Love” the Paris Ladurée way – and Joyeuse Saint-Valentin!   ~Elizabeth

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In the popular film Something’s Gotta Give starring Diane Keaton and Jack Nicholson, Keaton categorically declares that the Paris bistrot Le Grand Colbert has the “best roast chicken in the universe.” That got me thinking recently about Paris restaurants and French culinary classics–who has the best île flottante (floating island)? who has the best mousse au chocolat? the best soupe à l’oignon (French onion soup)? the best boeuf bourguignon? the best cassoulet? the best steak-frites? and then a really good one because they’re hard to make–the best soufflés?

Well, you can find soufflés on the menu of many a nice restaurant in Pah-ree. But to go to the French source, one must pay a visit to the soufflé heaven of the universe–the Paris restaurant Le Soufflé. In business since 1961, it has inspired diners for decades and also has sparked imitation restaurants the world over.

I recently lunched again at Le Soufflé and was absolutely ravie  (delighted) at what a delicious, civilized, and thoroughly French experience it was.

Le Soufflé is supremely located a stone’s throw from the Louvre, the Tuileries gardens, the Place de la Madeleine and the Place Vendôme. You walk up to the facade painted in a lovely French blue lacquer accented with small fluted awnings. As soon as you enter the hushed and casually elegant atmosphere, the very professional staff welcomes you and whisks you to your reserved table.

The word soufflé comes from the French verb “souffler,” meaning “to blow” or “to puff.” This gourmet treat gets its ‘lift’ from beaten egg whites. As Julia Child notes in Mastering the Art of French Cooking, “the glory and lightness of French soufflés are largely a matter of how voluminously stiff the egg whites have been beaten and how nicely they have been incorporated into the soufflé base.” Without getting too technical, it is clear the chefs at Le Soufflé have mastered the ‘art of the puff’ and turn out divine soufflés time after time.

While the menu does have regular dishes–the French onion soup is quite nice, the restaurant’s signature lunch experience is a savory soufflé  followed by a sweet soufflé. On this particular day, I chose the classic ham and cheese soufflé and my dining companions ordered a variety of other savory soufflés. You could tell the kitchen had the rolling stream of soufflé orders under control as our golden, puffed delights arrived at the table about 20 minutes later.

I couldn’t wait to take that first dive with a spoon into this steaming hot soufflé. The sides of the towering egg edifice then started to come down making it easier and easier to eat as I went along. The ham, cheese and eggs are a natural combination–think the classic taste of quiche lorraine in soufflé form!

Of course you have to order your dessert soufflé at the start of the meal to allow for real-time preparation. So all while I was enjoying the ham and cheese version, my chocolate soufflé was in progress. But prior to enjoying dessert, our table decided to share a bountiful salade verte (green salad). It was the perfect palate cleanser before our glorious dessert finish to the Le Soufflé meal. (The secret to very French salads is great greens and a great viniagrette–check out the photos from the recent French Affaires Vinaigrette workshop below.)

Once we had finished our savory dishes, our table’s array of dessert  soufflés arrived in their full blown glory. The winner was the chocolate version served with liquid chocolate sauce which is poured into the center. Does it get any better than this?

Our lunch was a thoroughly French and a thoroughly fulfilling dining experience. The next time you are in Paris, reserve a table at Le Soufflé and wait for the soufflé experts of the universe to make their magic. You won’t be disappointed.

Le Soufflé is located at 36, rue du Mont Thabor in the 1st arrondissement. (Don’t let the restaurant’s pretty basic web site fool you–the establishment is the epitomy of French understated elegance and charm.)

French Take-Out™ ~ La France à emporter

You may have noticed the classic porcelain ramekins that hold the savory and sweet soufflés above. They are made by Apilco, the well-known French porcelain manufacturer, and their straight sides make for successful soufflés time after time. Williams-Sonoma in the U.S. carries a nice variety of Apilco porcelain ramekins for American chefs. Click here to see their selection.

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The French do many things well, and we have seen a lot of them in these pages. So since it’s winter and downright frigid this week in France and in North America, let’s take a look at yet another French talent—the art of tying scarves.

A well-tied scarf in France is both a fashion statement and a meteorological necessity. Without une écharpe (long, rectangular wool scarf often with fringe on the short end) around one’s neck in the winter, walking around Paris streets would be chilly indeed. The kicker of course is that the French make something as practical as wearing a scarf a visually compelling event.  

How do they do it? Well, for one, they have a gift for tying a variety of knots and twists. They execute the various scarf positions with a sort of ’swish’ that many non-French find enviable. The French also have a flair for making each scarf ‘look’ appear elegant and comfortable at the same time. And this goes for women and men, young and old, well off and not so well off. I think it must be something in the French gene pool that ensures great scarf tying ability. Or perhaps there’s a secret school of scarf tying that only the French get to attend?!

To sport a good scarf look, we also have to have some nice scarves to choose from in our closets. When in Paris, you can find an excellent collection of scarves at any large department store. You can find les écharpes, les foulards or les carrés (silk square scarves), and even les châles (triangular knit shawls typically worn by grandmothers in times past). Galeries Lafayette and Printemps on the Right Bank are good places to stop. On the Left Bank, Le Bon Marché is where you want to go. You also can find wonderful scarves in many small clothing boutiques around town. This is a great reason to start off walking in Paris and see where your feet take you in search of that next great scarf.

These days, you can also find a fun scarf vendor or two at many outdoor Paris food markets. This vendor at the Boulevard Raspail market a few weeks ago was doing very good business selling wool scarves and hats. And why not? His offerings were 100% wool or silk or a combination thereof, and they were très bon marché (very well priced). In addition, the more you bought, the more he’d make you a deal. At this scarf venue, you could add a lot of scarf color to your wardrobe for a very small investment!

But back to the real issue—what IS the French secret to their art of tying scarves? Consensus seems to indicate that a French person masters two to three scarf styles that look good on her, given her height, her hair style, her personality, and her fashion preferences. Then she decides which one to wear on a particular day with a particular scarf. And last but not least, she ties that scarf that day without trying too hard. It’s that aura of nonchalance in the tying and in the wearing which looks so French and so fabulous.

So cheers to not trying too hard in tying scarves—and enjoy these chilly times as a grand opportunity to fashion your own French scarf moments!

French Take-Out™ ~ La France à emporter

If you’ve been neglecting your scarf tying opportunities this winter, take this peer pressure challenge from the French and give your scarves some new twists. French Affaires is offering a special “French Scarf Tying Workshop” in Dallas in March. In this hands-on class, we’ll master a host of scarf looks from a French scarf expert par excellence and celebrate our scarf accomplishments over French champagne. You can even bring your favorite scarf from home and practice on it to make sure you love the way you tie it. Check our web site in a couple of weeks for complete details on this special French scarf and champagne event.

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One thing I love about many French cookbooks—and I mean cookbooks about French cooking in French or in English—is that they often include two things:  les menus (suites of dishes that go well together in one meal) and les produits de la saison (lists of seasonal fruits, vegetables, cheeses, meat and fish–yes, cheeses have seasons too!). They are noteworthy reminders of the French talent for balancing flavors and tastes, both within individual dishes and across the various plats (dishes) that make up one meal. These cookbooks also point to the significant culinary rewards of cooking according to the seasons.

Evidemment (obviously), to cook with fresh, seasonal ingredients, one has to shop accordingly. In Paris, every quartier (neighborhood) offers daily and weekly open-air marchés (markets). They are a culinary experience as well as a social one—people from all classes and all walks of life rub elbows in the common pursuit of good cooking and good meals.

At these markets, you occasionally see vendors who grow their own produce, raise their own poultry, harvest their own honey, or make their own cheeses and sell these items directly to the public. My nostalgic side wishes that all the vendors would be selling goods they personally produce on their own farms. However, given modern commerce and the sheer volume of Parisian business, ce n’est pas possible (this is not possible). The majority of French market vendors obtain their products from the enormous wholesale food market outside Paris, Rungis (pronounced ruhn-jeesse in French).

If the expression ‘wholesale food’ makes you think “bland” or “tired” food, you’re in for a whole other world in France. Rungis prides itself on being ‘le plus grand marché de produits frais du monde’ (the biggest market of fresh products in the world). And during my recent tour of the Rungis market, I would have to say that it’s pretty astonishing how fresh and beautiful all the products are given such an immense operation.

Rungis opened in 1969 after Les Halles, the main food market in Paris, was demolished. It does more than 7 milliards (billion) euros of business every year and is located south of Paris near the Orly airport, covering 232 hectares (nearly 600 acres) of land. There are multiple pavillons (buildings) that house the various food products: les produits laitiers (dairy products), les produits de la mer (seafood), les produits carnés (meat, fowl and game), les fruits et les légumes (fruits and vegetables), and les fleurs et la décoration (flowers and decor). While you will occasionally see a female or two working at the market, it is still primarily a male dominated line of work.

Touring Rungis is spectacular, though I must say it’s not an activity for the faint of heart. To supply daily the numerous food markets, supermarkets and restaurant chefs in the Paris region, the market opens at 2am and is nearly done by 8 or 9am. You have to get up in the wee hours and make the 45 minute or so trek by car from the center of Paris. Then you get to traipse through the cavernous warehouses that are kept chilled to keep products as fresh as possible. In addition, you have to put up with delayed gratification as you can’t buy anything you see. And visits to Rungis have to be specially arranged, so it takes some doing just to get in the place.

Despite the logistics, seeing Rungis is well worth the effort. It is the coming together of food growers, producers and distributors from all over France and from all over the world. And it is the heart of the daily culinary dance in Paris.

For your own visual tour of Rungis, take a look at the photos below. You’ll never think about food in Paris the same way again!

French Take-Out™ ~ La France à emporter

French markets are one of the most charming aspects of travel in France. In small towns or large cities, food markets, flower markets, and antique markets contribute to the social fabric of the community. There are also yearly markets or festivals that are worth planning your French trips around such as the Foire aux piments (Pepper Festival) in the Basque country, the Fête du fromage (Goat Cheese Fair) in Provence, and the Journée de la Truffe (Truffle Day) in southern France.

To find out more about specific French markets and festivals to visit all over France, join us for the French Affaires ‘Tour de France’ Lecture Series this spring. In this unique program, we’ll be ‘traveling’ to the best parts of France to discover the history, art, architecture, culture, landscapes, gardens, cuisine, wine, and of course, markets, of various French regions. The richly illustrated lectures, discussions and food tastings will make you feel like you’ve been to France. Our program also includes further reading and film lists, as well as museum, hotel, and restaurant suggestions for all over France.

Click here for complete series details and to register–there are a few seats left for this special French travel experience!

Lecture 1 – Saturday, January 29:  Welcome to the ‘Tour de France’ Lecture Series; Introduction to the Geography of France; Paris, the Ile de France & Champagne

Lecture 2: – Saturday, February 26:  Normandy, Brittany & the Loire Valley

Lecture 3 – Saturday, April 2:  Burgundy, Jura & Savoy

Lecture 4 – Saturday, April 30:  Provence, the Riviera & Corsica

Lecture 5 – Saturday, June 4:  Southwest France – Bordeaux, Médoc & the Pyrenees

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The trick about traveling is how to go deeper. How to go beyond the guidebook. How to visit but not be a tourist. How to not only see but also really SEE.

In my quarter century of going deeper into France, I have found one of the most rewarding ways to connect with the country is to cook. In the city or in the country. High cuisine or low. With famous chefs or with unsung culinary heroes.

Why? Bien sûr (of course), food and wine are one of the top three conversation topics anytime anywhere in France. Seriously. And then too, participating is always more meaningful than observing. Period. You gather around a common purpose. You have to make an effort. And you have to meet people.

A few weeks ago, the French Affaires’ fall trip group ventured off to Paris to enjoy the many delights of la Capitale. Our focus was French cuisine in all its glory and accordingly, we indulged in wonderful food and wine—some of our own making. Two days after our arrival, we jumped into a lunch cooking class at the renowned Ritz Escoffier Cooking School* located in the basement of the luxurious Ritz Hotel.

Our chef instructor was the serious but amusing Madame Robert. She has been teaching both professional chefs and amateurs at the Ritz for several years, and she was a total pro. Our class included ten participants, our group of Americans and the rest French. Madame Robert translated our culinary task of the hour:  To prepare dorade rôtie au sésame et aux poivrons doux avec couscous (gourmet roasted sea bream with sesame seeds, sweet peppers and couscous). And it was all hands on.

The ingredients were laid out for us in the fabulous professional kitchen, and we all had our own work station and tablier (apron). A French woman from La Rochelle who was in town with her husband on business was the first person to arrive. “Cathy” (pronounced kah-tee in French) was perusing our culinary assignments as our group of Americans joined her around the work table. The group was complete when three Ritz marketing managers put on their aprons and took their places.

Chef Robert (pronounced roh-bair in French) welcomed us to the class and introduced the recipes of the day. She began to demonstrate in both French and English how to prepare each step of the dishes, adding helpful astuces (tips) along the way. While she looked a bit formidable in her chef’s garb complete with the toque hat, she turned out to have a wonderful sense of humor and was very approachable throughout the class.

Side by side, we Americans and French chopped, seasoned, sautéed and talked our way through our food adventure. Chef Robert kept us on task and was encouraging even when the peppers were not perfectly cut or when our sautéed fish did not look exactly like hers. At the end of an hour, we gathered around the work table to serve and garnish our plates. Then we headed to the dining room to enjoy our feast with wine selected especially to go along with our creations.

Chef Robert bid us adieu as our cooking group offered her our remerciements (thanks). What followed was a very good lunch along with very good company. Our new French friends were warm and friendly and were as curious about us as we were about them. Cooking side by side had opened the door to wonderful camaraderie and to a palpably authentic French experience.

So the next time you are in France, consider joining a class of some kind–cooking in France of course is almost always a home run. You could pick up a new skill, make a new friend or see a part of French culture you didn’t know existed. It will be more than worth the effort.

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Art is top of mind this week. In our advanced French Conversation class, we read a recent article from Le Point magazine on French attitudes toward art and museums. In a February 2010 survey of 1000 French persons 18 years old and older, six Français sur dix ont déclaré visiter un musée au moins une fois par an (six out of ten reported that they visit a museum at least once per year). In addition, the survey noted that museums are where most French go to take in art. Interestingly, les expositions temporaires, les galleries et les foires (temporary exhibitions, art galleries and art fairs) garner less attention.

But some of our group wondered why the French did not go to museums more often with so many temples of great art at their disposal. Class participant Kathy declared in lovely French, “Si j’habitais en France, je visiterais un musée au moins une fois par semaine!” (If I lived in France, I would visit a museum at least once a week!)

This got me thinking about other types of “art” that the French frequent more often in their everyday lives. Take the neighborhood pâtisserie (pastry shop) for instance. The daily expositions (exhibitions) of pastry art in France are breathtaking.  The various arrays of les gâteaux et les tartes (cakes and tarts) are des chefs-d’oeuvre (masterpieces) of color, creativity AND flavor. I would be willing to faire un pari (make a bet) that the average French family enjoys an edible oeuvre d’art (work of art) at least once a week, whether at Sunday lunch with the family or while entertaining à la maison.

To see firsthand the fruits of these creative pastry labors, let’s take an “art walk” through various pâtisseries in Paris and Provence: 

Gosselin in Paris…EACH fresh raspberry has a perfect dot of raspberry glaze.

In Paris, Pierre Hermé’s Ispahan confection blends raspberry, litchi & rose.

 Béchard in Aix-en-Provence is a veritable field of raspberries.

 A cream puff of a cake also at Béchard in Aix.

Béchard even whips up ice cream cakes…Adieu Baskin-Robbins, bonjour Béchard!

In addition to all the regular art, I am fascinated by the mini versions of luscious pastries. What a labor of love to create each one of these little jewels. And their small size means you can taste a variety of flavors all the calories of the regular size. I wish more French pastry shops in the U.S. would include the mini pastries in their repertoire. Ah well, I’ll have to keep going to France for that one.

It is tempting to want to collectionner (collect) these edible art objects and keep them on the shelf, they are so beautiful. But of course, photos will have to do instead—and memories of wonderful tastes.

Next week, we’ll take a behind the scenes tour of a French pastry shop and see the art of pastry-making in action. Until then, add a comment at let us know your favorite type of French edible art!

French Take-Out™ ~ La France à emporter

My experience of Art in France is that the French highly value their culture, history and art. Museums—large grand ones like the Louvre or small regional ones, historic monuments, and châteaux are packed on weekends and often during the week. There is even a “French Heritage Days” weekend (Les Journées du Patrimoine) every September where fabulous buildings and properties—both government-owned and private—are open to the public for two days. The lines outside participating establishments are very long but the French consider it worth the wait.

If you are planning to be in France in September, you won’t want to miss this incredible weekend of French Art. While the Journées du Patrimoine web site is not up yet for 2010, you can bookmark it for future reference:  www.journeesdupatrimoine.culture.fr/.

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There are some things a textbook just doesn’t tell you about the French language. In my years as a former French professor and now as a French language and travel specialist, I find that you have to go to the source—France!—to get the real scoop.

Take the word bonjour, for example. When you learn to say bonjour (hello or good day) in French, most books explain what it means and show how it’s used in a simple conversation. That’s a good start. But they don’t mention that when you are in France, you should make your time there what I like to call a ‘bonjour fest.’

What exactly is a ‘bonjour fest’, you might ask?

When you enter a shop or boutique, when it’s your turn at the boulangerie (bakery) or chocolaterie (chocolate shop), when you approach the reception desk at your hotel, when you come into a restaurant, when you get into a taxi, when you reach the ticket counter at a museum, make eye contact with the French and say a nice, clear “Bonjour!” Better still, be sure to add on a crisp “Monsieur” (sir) or “Madame” (ma’am) to your French hello. This practice will go a long way towards positive human relations and a great French travel experience. 

Here’s why bonjour is so important: French culture is relationship oriented (as opposed to the more transactional American culture) so it is essential to acknowledge and respect individuals you meet. Of course, you don’t need to greet people you pass on the street—only those with whom you come into direct contact. And you can leave off the word “Salut!” (hi) as it’s too informal for anyone other than close friends or family.

Another aspect of bonjour which I have never seen in a French language textbook popped up a few years ago in Paris. I went to my neighborhood librairie (bookstore) to buy some books on my French reading list. I greeted the vendeur (salesman) with a nice “Bonjour, Monsieur” as I entered the shop, made and purchased my selections, and said “Au revoir, Monsieur” as I went out the door.

Later that day, however, I realized I had forgotten to buy a highly recommended livre (volume) so headed back to the book shop. As I entered, the salesman recognized me from earlier that day and called out “Rebonjour, Madame!” “Hello again, Madame!” It was a memorable moment. I was charmed to realize that even in a big metropolis like Paris, people remember you and acknowledge it. Ever since, when I run across someone more than once in the same day in Paris or elsewhere in France, I call out “Rebonjour!” and it never fails to put a smile on the receiver’s face. In fact, rebonjour remains my current favorite French word.

To sum up, whether it’s bonjour or rebonjour, say hello liberally when in France—c’est simple comme bonjour (it’s easy as pie)!

French Take-Out ~ La France à emporter™

The Parisian pâtisserie (pastry shop) Gérard Mulot makes rebonjour a must as it’s tempting to go there over and over again. Their macarons are some of my favorites including the bite-sized orange-gingembre (orange ginger) with bits of candied ginger or the lusciously fluffy noix de coco (coconut) version.

Gérard Mulot is near the Luxembourg Gardens so you can go there to walk off the calories for a guilt-free indulgence. Or you can get a small box to bring back with you on the plane–miam, miam (yum, yum).

Gérard Mulot
76, rue de Seine
75006 Paris
www.gerardmulot.com

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Let’s face it. Traveling in France is très cher (very expensive). Although the euro is falling vis à vis the dollar due to the Greek debt crisis, things cost a lot in the euro zone. Even the French find both life’s necessities (real estate, cars, gas, electricity, milk and dairy products) and luxuries (designer goods, fine wines, gourmet chocolates) to be costly.

So what are some easy ways to faire des économies (save money) in France and still have a fabulous time? Here are a few of my favorites:

1) When dining at restaurants, skip the bottled water and order une carafe d’eau (a carafe of water). If tap water is ok with you–it is completely safe in France—this is the way to go. I once had lunch at a very famous bistrot in Paris, and our table ordered a liter bottle of Evian mineral water. The meal was delicious but I almost choked when the bill arrived and the Evian cost 11 euros, or about $17. The other very French option is to forgo bottled water and just order carafes of the house wine—they are almost always cheaper than mineral water or soft drinks.

2) For an optimum museum experience in Paris, buy the Paris Museum Pass. It costs 32 euros for 2 days, 48 euros for 4 days or 64 euros for 6 days. You can go into as many participating museums and monuments as you wish as many times as you wish—what a bonanza. Especially as most of the best things to see and do in Paris are on their list—the Louvre, the Musée d’Orsay, the Musée Rodin, the Arc de Triomphe, Sainte Chapelle. But the BEST thing about the Paris Museum Pass is that you get to bypass all the waiting lines. If you have ever approached the Musée d’Orsay or the Louvre with hoards of people waiting in line ahead of you and despaired of getting in sometime in this century, then despair no more. The Paris Museum Pass saves time as well as money. You can buy it at participating museums in Paris or if you are a planner, you can purchase it prior to leaving the U.S. through RailEurope.

3) Another way to save money on many Paris museums is to visit them the first Sunday of the month. You’ll have the crowds but you won’t pay a dime, or euro, to see world-class art in world-class French art institutions. The Louvre, the Musée d’Orsay, the Picasso Museum, the Musée du Quai Branly and others are all gratuit (free) the first Sunday of every month. There are a few museums in Paris that are always free; my favorite is the stunning Musée Carnavalet in the Marais with its history of Paris. Its gardens and book shop are also two of my preferred cultural stops in la Capitale.

4) To get into Paris from the Charles de Gaulle-Roissy airport, it’s probably easiest to take a taxi directly to your hotel. Depending on the traffic, it costs about 50 to 60 euros one way. But if you want to save some euros, the best and most comfortable way to reach Paris is the RoissyBus. Run by the Paris transport system, it costs 9.10 euros per person and departs the airport every 15 minutes from each terminal (look for the RoissyBus signs in the ground transportation areas). You’ll arrive at the Palais Garnier Opera house in central Paris in about 45 to 60 minutes with views of the city all along the way.

5) Eating at Michelin starred restaurants in Paris always makes a serious dent in the travel pocketbook. To keep euros in your French travel piggy bank, try top restaurants at lunch when their fixed menus are cheaper. But be sure to do your research ahead of time. I once had a gorgeous lunch at a three Michelin starred restaurant in Paris but realized after the fact that lunch there, like dinner, was served à la carte.

6) These days, savvy travelers know the best way to obtain euros while traveling in France is via ATM as travelers checks are nearly outmoded and expensive to exchange. But even seasoned travelers to France may not be aware of the great ATM deal offered by Bank of America. If you withdraw money from your Bank of America account at any of the French bank BNP / Paribas ATM outlets in France, you will not pay any transaction fees or ATM fees. Note that you have to use the BNP / Paribas ATMs, not those of other French banks. The more money you withdraw, the more you will save in excess fees–keeping your money in the bank for more travel to France!

As I wrote this article, it came to me that I could use a piggy bank in the form of an Eiffel Tower to keep at home. I think I would be even more inspired to save both euros and dollars and fill it up. While I have seen Eiffel Tower cookie cutters, t-shirts, chocolates, and other gizmos, I have not found a good tirelire (piggy bank) in her signature shape. Hmmm, something to wish for!

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You never know where a good deed will go.

When I was a teenager, my parents received a call from a local coordinator for student exchange programs. Would they be willing to host a teenager from France? Yes, they said, but as we have four daughters, it would need to be a girl. Of course–bien sûr!

That summer, Karine from Paris came to spend several weeks with our family. We swam in the pool, visited the local mall and made chocolate chip cookies. We had such a good time à l’américaine that she came back the following summer. And then her sister, Stephanie, did a homestay chez les New a couple of years later, and my sister Hillary stayed with their family during her junior year abroad.

Today, Karine remains a dear friend and one of my favorite people to see when I am perched in Paris. She is a charming Parisienne, a mom to two adorable French children and a very talented artist. After attending the Académie Charpentier art school in Paris, she decided to specialize in les portraits au fusain (charcoal portraiture) and has become well known in France and Europe for her artistic abilities.

So what does this have to do with the perfect Parisian souvenir?

When a close friend decided to spend the fall in Paris a couple of years ago as a much-needed sabbatical from corporate life, she called me for all sorts of tips on enjoying Paris to the fullest. We covered the Paris essentials both on and off the beaten path—museums, monuments, gardens and parks, restaurants, unique shops, quiet corners of the city, and more. And then we talked about the perfect memento of her trip—and it came to me…A portrait of her done by Karine!

Laura loved the idea. She met with Karine and learned about her method and approach. As Karine says, “Ma recherche et le combat mené auprès du model pour dévoiler l’ expression du visage la plus vraie, ainsi que le reflet de la personnalité en dehors du temps me mène vers un but primordial: l’ Elégance.” In essence, Karine strives to bring out the most real and lifelike portrait of her subjects and to reflect their personality. In so doing, her ultimate goal is the most elegant representation of her clients…what I would call it the “French touch” of portraiture.

To begin Laura’s portrait, Karine worked from a black and white photo of Laura that she and Laura had chosen together. Then Laura sat briefly for two sessions while Karine finished the portrait with the details only apparent in real life. Finally, the memorable souvenir of her time in Paris was done, and Laura had a wonderful Parisian experience in the process.

To date, Karine has practiced her art in Paris and Europe. This year, she will bring her French artistic talents to the U.S. for the first time on a “portrait tour.” So it will be possible to have that perfect Parisian-style portrait and meet Karine—without the jet lag! I myself will look forward to spending time with my French friend while she is in America—perhaps we’ll even make some chocolate chip cookies again…for old times’ sake.

French Take-Out ~ La France à emporter™

Karine is so charming that it’s worth having a portrait done just to meet her. If you are interested in having Karine do a special portrait of your son(s) or daughter(s) or grandchildren or yourself while she is in the U.S., please let us know so we can reserve your family member’s time with her: e.new@frenchaffaires.com or 214-232-5344. For friends of French Affaires, Karine will offer her portraits at a special rate. For more information on Karine and her art, please click here to visit her web site.

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Even French children make the outdoor ‘furniture’ their furniture…

But you have to pay attention to the ubiquitous “Do not walk on the lawns” signs…The French are particular about their grass…

Personally, I would rather see something more creative like “Do Not Walk on the Pyramids” signs. They seem rather walkable, no?

In any case, even if it’s freezing outside, the least amount of sun will bring out scores of park lovers:

Whatever the weather, I like to call Paris’s gardens and parks “outdoor rooms” as they seem to be an extension of home living space…you can even move chairs wherever you see fit…not a bad deal–and no French language required!

And here is a short list of some of my favorite Paris green rooms which are found all over the city:

• Parc Monceau (Right Bank)
• Luxembourg Gardens (Left Bank)
• Tuileries (Right Bank)
• The garden tucked behind Notre Dame Cathedral (Ile de la Cité)
• The garden at the Delacroix Museum (Left Bank)
• The garden at the Rodin Museum (Left Bank)
• The garden at the Carnavalet Museum (Right Bank)

French Take-Out ~ La France à emporter™

The French also like to make their own gardens in window boxes, on balconies, in a small plot behind a house in the country–wherever there is a bit of dirt. Of course, for that you need gardening tools, and the French company Le Prince Jardinier has the crème de la crème of anything you need to maintain your green spaces. Note that this is high-end stuff–you could call it the “Hermès” of the gardening world. 

And speaking of dirt, the French Affaires book pick for April is French Dirt: The Story of a Garden in the South of France. We will gather to discuss this wonderful love affair with French gardening on Saturday, April 24th, at North Haven Gardens in Dallas. As part of our festive spring book event, NHG gardening expert and coach, Kay Nelson, will talk to us about growing French herbs here in the U.S. See the details below! (For full information on the French Affaires Book Series, please visit our web site.)

APRIL 2010

French Dirt: The Story of a Garden in the South of France by Richard Goodman

“I had a garden in the south of France…” So begins our French book pick for April. Author (and New Yorker) Richard Goodman describes his gardening adventure in a small village near Avignon where he discovers the riches of the earth as well as French friendships in his adopted close-knit community.  Perfect for spring, French Dirt: The Story of a Garden in the South of France will inspire us to consider our own herb or vegetable gardens at home.

We’ll meet for our April book discussion at Dallas’ gardening heaven North Haven Gardens where gardening expert and coach, Kay Nelson, will lead us on a tour of the vegetable garden and herbs offered by NHG. Following her tour and tips for gardening in North Texas, we’ll enjoy wine and savory / sweet gourmet tastes made from French herbs as we discuss this month’s book selection. And we’ll take away a small herb gift as a fragrant souvenir of our gathering. Pre-registration is required; to sign up, please click here or call us 214-232-5344.

Date:  Saturday, April 24, 2010
Time:  4 to 5:30pm
Refreshments:  Herb-inspired savory hors d’oeuvres and sweets and French wine
Location:  North Haven Gardens, 7700 Northhaven Road, Dallas, Texas, 75230

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