Florence Hotels Articles

July 9, 2010

How to find out if youre a restaurantaholic

MAYBE it is simplistic, but if you like to dine at great restaurants around the world and enjoy good wines, then there can only be one conclusion. You are a restaurantaholic! There is nothing wrong with that, in fact, it sure beats compulsive womanising or gambling! I would like to share with you some of my experiences of Paris. The first time I came here and dined at maxims on the Rue Royale, before it was bought by Pierre Cardin, I knew I had the makings of a superb restaurantaholic.

MARVELLOUS cuisine revolutionized by Catherine de Medici from Florence in Italy who became Queen of France in 1547, has made France a magnet for food & wine lovers. Catherine brought along her retinue of Master Chefs as well as Italian delights like Zabaglione and milk-fed veal, when she went to France in 1533 to become the bride of the Duc d’Orleans (later King Henry II of France). Recently, I made a Gastronomic Safari to France where I discovered some culinary gems to share with you.

Gourmet’s best kept Secret

I based myself in probably the safest hotel in Paris, elegant Sofitel le Faubourg. Very near the Champs-Elysee & famous Rue du Faubourg Saint-Honore, the 18th & 19th Century buildings are located in secluded Rue Boissy d’Anglas. As the US Embassy is next door, the road is sealed off to cars & heavily armed Gendarmes with automatic weapons are on guard 24 hours a day. Another bonus is the feather pillows and quilts here are the most comfortable I’ve ever snoozed on. Every morning, I enjoyed a delightful breakfast in Caf Faubourg of fresh croissants, omelettes with ham, cheese & tomatoes done to perfection and fragrant, freshly brewed Caf au lait. Impressed by the breakfast, I decided to have dinner in the Caf Faubourg. I sat at a table with a flute of chilled Laurent Perrier Rose champagne, facing a tranquil courtyard and felt like I was in a French nobleman’s house. I began with Frothy Chestnut Broth & Foie Gras Royale. The luscious flavours brought out by the Chef’s skill emerged like ballerinas to please my palate. Eagerly, I waited for my next coursea Spice Crusted Pheasant Filet with pan fried Foie Gras plus Buttered Cabbage magically appeared. Carefully, I cut into the Foie Gras (it means fatty liver’ in French) and I could tell that the moist core had been done to perfection, neither too overdone nor underdone. I moaned in delight as the provocatively delicious, decadent and rich flavours caressed my tastebuds. A taste to kill for. A lovely glass of aromatic

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