IMPORTANT NOTE: I AM BACK! … from France and Switzerland. In the midst of my fun vacation, I guess I can say that my blog kind of slipped. To make up for 2-3 missed posts, I’m going to be rapidly writing a barrage of posts these coming days, because yes, there was a lot of delicious food.
For those of you that have been to Paris, or almost any other location in France, you can say it, there’s a ton of bread. On our first day, we explored the city a little bit right before our yummy food tour. I immediately spotted a bakery, or brasserie (French). “Oh, that’s convenient,” I noted to my family while pointing out the store. I took a quick peek inside and saw that it was loaded with tons of bread, pastries, and the famous baguette (long stick of French white bread). Gradually visiting the many parts of Paris that day, I realized that for purchasing bread and pastries, everywhere was convenient, even in the smaller, less popular districts. The reason being is because the French cuisine is mostly built off of these foods, specifically bread.
Our food tour was packed with many delightful foods. Some stops had pastries like macarons and cream puffs, others had cheeses and meats. Later the tour guide, Stephan, brought us to a room where we ate and shared all the goods we had purchased. First of all, it was absolutely delicious. The weird thing, however, was that everything we ate was made out of bread or recommended to be served on the bread. Totally not a coincidence with what I wrote earlier in the first paragraph. It was like the pickles, mustard, cheese, salted butter, and cured meats were begging to be put onto the bread. I was eating so fast that I didn’t even have enough time to say “WOW, this is so good!” Stephan also shared that a long time ago, people would use the bread as a plate to conserve water (“dish washing”). That made sense to me because if literally everything is eaten on bread, then why not use it as the plate!
Here are some random moments/facts that I have to share with you :
- Basically my dad and I had literally eaten like five straight sandwiches in Normandy and Loire Valley, so we decided to Go Back To Our Roots (kind of) and eat some Thai food one night because there was just too much bread.
- Technically since I was in France and the laws there are different from those in America, I could drink alcohol as long as I was accompanied by a parent/guardian. SO, during the food tour, I took a 5-6 sips of a dessert wine called Port. To be honest, it was kinda tasty, but I knew that too much would be bad, even though the law allows it.
- Stephan explained that usually when you open a bottle of wine in France, the host takes the first sip not to be rude, but to show that there isn’t any poison in the drink. I know it sounds silly, but in the medieval times that sort of stuff happened a lot. In addition, there is also a French tradition in which when you toast, you pour a little of your wine into someone else’s drink, so that the poisoner might have second thoughts about doing so.
Bread here, bread there…The thing about bread…