My goal this drizzly summer Sunday was to enjoy a croissant
and grand
crème at the Montorgueil market (2nd arr. M: Châtelet-Les Halles). Somewhere between the pharmacie
and the fruits et legumes I decided if I had two croissants, each from
a different bakery, it would be research.
Le Compas d’Or
© 2012 Isabelle Vianu
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My idea of a good croissant includes a flaky crust of
course, but like Julia Child, I'm in the pro butter camp and prefer a croissant
pur beure over a croissant ordinaire which contains
margarine, tends to be flakier and is perceived as less “fat” and “less buttery”
– as if that were an advantage. My favorite croissant has crunchy ends and when
the croissant is pulled apart to expose the buttery middle, there is some
elastic tension. The moist springy interior should have a sweet, buttery taste.
The ratio of flour to butter varies tremendously from bakery to bakery and while
I see no need to dwell on the fat content of a croissant let’s just say that
the croissants at Stohrer probably have fewer carbs than those
at the Boulangerie
des Petits Carreaux at the northern end of the street, which for one
block, is called rue des Petits Carreaux.
Au Rocher de Cancale
© 2012 Isabelle Vianu
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Finding good coffee in a Parisian café is not as easy as one might think. The espresso can be watery and since Parisians are not milk drinkers, the milk used for café crème is often sterilized long shelf life milk in square cartons called briques. It’s the rare café that uses fresh milk. La rue Montorgueil has many cafés to choose from, but I find that the coffee at Le Compas d’Or , across from Stohrer, is quite good. They use Kimbo, a Neopolitain style espresso bean. The terrace is nice on those rare sunny days and on Sundays it provides the perfect perch for people watching, as does the newly restored and significantly hipper Au Rocher de Cancale.
Boulangerie des
Petits Carreaux, 4 rue des Petits Carreaux
Le Compas d’Or, 62 rue
Montorgueil
Au Rocher de Cancale, 78 rue Montorgueil
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