Xmas Pomme et Cerise

Paris pomme et cerise - a good excuse for a PB RED post!
 

There were plenty of pommes in the windows of elegant wine merchant Au Verger de la Madeleine
 

Another way to get red in the picture next to the Champagne.
 

Sonia Rykiel is big on cerises/cherries
 

Noir et rouge for Xmas/Noel
 

Big red Christmas balls in the window
 

With petites cerises - I could go for these.
 

Swedish Siri has rather non chic but adorable dollies in their windows at the Madeleine.
 

Fauchon has pushed their hot pick to almost RED and golden balls...could be apples...hmm
 

Across the square Hediard has their famous pate de fruits in their vitrines.
 

Mariage Freres has a newish small shop at the Madeleine full of 'Christmas Pudding' tea...hmmm
 

Rue Royale has put their lights on.
 

There's La Village off rue Royale through a passage way
 

Bring deep pockets or just window browse...Looking is allowed.
 

Same thing on Boulevard Saint-Germain at Ralph Lauren.
 

Red with black is it evidently.
 

Printemps is staying classic with just plain ole red santas.
 

Last Thursday on Beaujolais Nouveau day you could have worn this look.

Too busy baking pumpkin pies to think about Xmas?

Richard and I will be baking a tarte au noix au caramel - a variation on a pecan pie. Croise les doigts/cross your fingers PBers.
 

Salon Coqs d'Or

I read somewhere that some tasting salons can be just a ton of foie gras, giant fromage, saucissons plus wine, so I was a little unsure yesterday about attending Le Salon des Coqs D'Or..

This was definitely the very upper crust of French producteurs starting with the much-prized breads from famed Jean-Luc Poujauran, no longer available to the public and only served at Paris' best bistros

I did a mini faint when I saw the blue label on a brown paper bag.

I got to chat with Poujauran and asked him if he would be at any other tasting salons since his bread is near impossible to find or buy.

"L'annee prochain", he responded (next year here).

Oh.

Another exciting find was the Maison Conquet. 
Le Salon des Coqs D'Or is made up of a very select group of carefully chosen producteurs from all over France - la crème de la crème in their specialties.

At restaurant Les Climats, I noted chef Julien Bosous was from Aveyron (a department in the north-east Pyranees). Plus we were served saucisson from Maison Conquet from Aveyron.

When I saw the same mark at the salon I was ready to dive in.

I'd bought some hazelnut sausage at another salon and found neither hazelnuts nor much flavor. Mostly salt in fact. I asked Geraldine of PPP if they carried flavored sausages since the idea of fig or chevre is appealing to a recently turned vegetarian.

Geraldine responded,
"We only have pur porc", with a bit of a sniff.

Oh...

But now I get it. There's nothing extra in "pur porc" like tails or toes (ugh). If you buy from a highly regarded house like PPP or Maison Conquet you're getting le vrais chose. No mucking about, plus you can put on your own table what Les Climats serves. I got a rosette and a Roquefort saussicon at the salon. Miam miam. End of story.

I was dying to try some huitres/oysters from producteur David Herve in the Charante-Maritime.

They were offering a plate of 9 oysters + wine + bread and butter for 14 euros

But you could only get one kind of the many oysters offered and I wanted a tasting plate so.

There was a big crowd at MOF Fabrice Gillotte's chocolate table.

I'd heard raves from Louise that his tartiners were the best. Just my luck they were not taking carte bleu. Only checks and euros. It's probably a good thing I didn't get this...and devour it on the way home...probably.

Exquisite caramel-filled chocolate champignons.

To-die-for teddy bears with lunettes!

I love green olives with a passion.

And these Lucques du Languedoc are like no others.

They are pointed at both ends and taste meaty and sweet. I may be going back today for these.

Of course there were confiteurs to taste at le Salon des Coqs d'Or

and of course miel/honeys to taste.

Baguette dipped in flavored olive oils

Everything in France seems to be a "limited edition". There's a BUY-BY-DATE instead of a sell-by-date. Get it while you can or it's too late. This is not just Pierre Herme's Ispahan collections but includes honey! 

Always divine walnuts in every form to taste and buy.

I love the French graphics and packaging.

Speaking of packages, these pretty Burgundian snails were calling me.

Not the world's prettiest packaging but certainly the most highly desirable  and both from traiteur Famille Girardeau.

No child gets left behind in France. Kids under 12 get in free to Le Salon des Coqs D'Or.

It's open today until 7 pm at Hotel Marriott Rive Gauche.

17, Bd Saint-Jacques 75014

Les Climats

Wednesday I took went to a press tasting at Les Climats on 41, rue de Lille 75007

This Arts and Crafts building restaurant used to house all the switchboard operators of La Poste in 1905. The dinning room was once the refractory for the workers. Pretty swell no?

Les Climats is an homage to an all-Burgundian wine list with 600-700 choices making the most demanding pinot addict happy. This is where the white Burgundies are kept pitch perfect.

The red Burgundies are in the main dining room.

The bar room is happy to serve you Burgundy by the glass as well as the bottle. Les Climats means parcel of land, a small vineyard. The restaurant has relationships with 350 winemakers.

I drank a delicate, fresh cremente with the starters offered.

Saucisson des d'Aveyron from Maison Conquet.

Earlier in the day at marche Grenelle I was eyeing Ayeron saucisson. I'm making an effort to get familiar with French ingredients - it's a huge undertaking!

Petite gougeres - a typical Burgundy specialty.

A tartine of gibier (with a slice of truffle embedded in the toast!) and foie gras on a marmalade of coings/quince.

The décor is a contemporary version of Arts and Crafts designed by Bambi Sloan, who designed Hotel St. James.

There's a splendid outdoor garden plus a winter garden.

We got mini tastes of the mains/les plats. I had my favorite Saint-Jacques scallops, sitting on a tiny bed of carmelized fennel with a thin slice of very special Italian Parma jambon, culatello resting on top, crowned with an endive leaf.

Richard had braised Bar with a puree of artichokes topped with cepes and tarragon.

Cepes are at the top of my research list so I was lucky Richard let me have a taste.

Did we all have pheasant with marrons as an entrée? I can't remember.

It was a lovely tasting. Chapeau to chef Julien Bosous. See his sketch above.

What to wear to Les Climats? Something sparkly that will co-ordinate with the gorgeous Burgundy wine caves of course. When you get home you can sit on your coquille/shell chaise of course.