Good coffee in Paris has had such a bad rap in the past. But these days seem to have gone with such great cafes now in town like Strada Cafe. No longer do you have to put up with ordering a latte and receiving something that looks like it was made by a drag queen who’s gone straight to work at the cafe from a night of performing and has decided to make some frothy because her pills from the big night out haven’t subsided yet.
Nope Strada Cafe is a great example of good food and even better coffee that is sweeping Paris at the moment. Flat whites, lattes and filtered coffees as well as iced latte and coffees on the menu here could be found in any cafe in Melbourne, Australia or Seattle in the US.
The staff are always friendly and speak english. Clientele are a mix of locals and tourists which creates a great atmosphere. Sometimes there is a tour group going past that look like they all want to come in. They can probably smell the coffee. Strada cafe is not too expensive for a coffee, you aren’t going to find any French that want to sit and have a €1.10 noisette coffee here but what you will find is any Aussie seeking a good flat white.
Strada Cafe 94 Rue du Temple, 75003 Paris Facebook
Corn and lime are a match it seems made in heaven and my corn soup will certainly highlight both flavours. I highly recommend taking the effort to make this soup from scratch and make the stock from the husks as this just adds flavour on top of flavour on top of flavour in this soup.
4 corn cobs 1 tbsp olive oil 1 onion finely chopped 1 garlic clove finely chopped 1 tbsp coriander powder 1 tbsp cumin powder 1 tsp white pepper Juice of three limes 2 bacon rashes Hand full of fresh coriander finely chopped
Cut the corn kernels off the cob
Place the corn cobs into a large saucepan and fill with 3 litres of water
Bring to the boil and simmer for at least an hour, the longer you simmer the more taste you will get for the stock
Once the stock is ready heat in another large saucepan the oil on medium heat, cook the onion until translucent
Add the garlic and spices and cook until the aroma comes out of the spices
Place the corn kernels, lime juice and the stock then bring to a boil and then reduce the heat and simmer for an hour
In a fry pan cook the bacon then set aside, after five minutes (this gives the bacon time to really go crispy) chop into 1cm pieces
When the soup is ready then blitz with a hand mix master food processor until nice and creamy
If it’s hot weather outside then place the soup in the fridge at this stage to chill, if cold weather than serve the soup warm
Mexican food in Paris just seems to be getting better and better. The more we explore the city’s food scene the more we realise that the Mexican cuisine is being embraced and celebrated by Parisians and their visitors.
Bombilla though is a highlight for many reasons and even if you aren’t a local or not staying in the area you should head to this place and come with an appetite.
Bombilla is Mexican food that’s spicey when you want it to be. Very tasty and offers a menu that is traditional but modern with a touch of fusion as well if you like.
Now there’s one last thing. Did I mention the margarita’s? Nope I didn’t did I well if you so that way inclined you should definatly for those as well. Maybe just a couple. Considering we had three courses, two margarita’s and a glass of wine for less than €45 per person. That’s a bargain for the quality of food and cocktails and being a Paris restaurant.
This recipe has been a revelation to my tastebuds. Possible one of the best things I’ve made and eaten in quite a while. I made them for the Diner En Blanc or white dinner here in Paris to accompany my Chicken, Pistachio and Cranberry terrine that I made for my audition on MasterChef but also for the white dinner as well.
1 cup red wine vinegar 1 cup brown caster sugar 1 cup water 1 bay leaf 2 sprigs of rosemary 500g cherries
Sterilise two medium sized jars
Place the vinegar, sugar and water in a medium sized saucepan and bring to the boil
Reduce heat to low and add the bay leaf, rosemary and cherries, place a lid on top and cook on lowest setting for 5 minutes
Turn the heat off and leave for another 5 minutes
Place the cherries in the jars and fill with the liquid
Leave to cool in jars before place in the fridge for at least 4 weeks although because of the delicious tasting cherries they probably won’t last
If you have any left over liquid you can return this to the pan with some more sugar and reduce to make a delicious tangy syrup for ice cream.
This months trip to metro which is a wholesale food market gave me the opportunity to get a box of pears. Well after a disaster with preserving half that box that led to some exploding jars in the cupboard I ended up making this delicious burnt caramel pear cake with the some of the others. The trick here is to use brown caster sugar that way you don’t have to worry too much about how far to take the caramel to get the burnt look and taste.
2 firm ripe pears 1 cup brown caster sugar 50g softened unsalted butter cubed for the caramel 195g self-raising flour 1 tbsp baking powder 1/2 tsp ground cinnamon 1/2 tsp vanilla powder 1/4 tsp fine salt 115g softened unsalted butter cubed for the cake batter 1 cup light brown sugar 2 large eggs 1/2 cup milk
Preheat the oven to 175’c fan
Line the bottom and sides of a 22cm square cake tin and butter the paper
Peal, core and slice the pears and place at the bottom of the cake tin
Place the brown caster sugar in a saucepan and bring to a caramel on high heat. Watch this though and shake the pan to combine. Once combined fully though remove from the heat
Whisk in a cube of the butter at a time until full incorporated
Pour over the pears and smooth out as much as possible
Sift the flour, baking powder, cinnamon, vanilla powder and salt into a bowl
In a stand mixer place the butter and light brown sugar and mix on high until creamed and pale and fluffy
Combine one egg at a time on medium speed until combined
Turn the speed to medium-low and alternatively add a spoon full of the flour and then of the milk until all combined
Pour the batter over the caramel pear mixture in the pan
Bake in the oven for 45 minutes
Place the tin on a cooling rack for 10 minutes and then turn out onto a serving platter.
Australian’s have taken over the coffee shops here in Paris to bring what we know and love back in Aus to this city that has been know for bad coffee.
I never understood why a country that loves food and wine’s and has such a grand culinary history as France does. Why can’t they do good coffee, why don’t they want good coffee. What do they do, go to Italy every day for one.
Well now they can go to O Coffee just around the corner from the Eiffel Tower and Australian Embassy and have great coffee, a delicious cinnamon scroll or even a good scone.
Now don’t just take my word for it. Check O Coffee for yourself. Say hi to some of the Aussies working there and don’t forget the daily lunch menu. They have a delicious daily menu that changes depending on the day.