Tag Archives: Baguette

International Travel

Where to Go and What to Eat in Paris

Hello from Amsterdam!

We arrived here on Sunday evening and are loving everything so far. We’re headed to the Anne Frank House this morning, but before we go, I wanted to stop by to say hi to you guys and share some highlights from our time in Paris last week.

It was Travis’s first time in Paris, so he wanted to make sure he saw all of the main attractions, and I think we covered a lot in one week. The major highlight for me was the chance to see my dad’s side of the family, who lives in Paris! Given the distance, we don’t see them as often as I’d like, so it felt very special to be reunited after a year and a half.
Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com


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Whether you’re planning a trip to Paris for five days or two weeks, make sure you know where to go and what to eat. Here are my suggestions:

Where to Go in Paris:

Notre Dame Cathedral. Make sure you climb to the top. The line is long, but the view of Paris is beautiful and worth the wait. Plus the 387 steps to the top will help burn off all the baguettes you’re going to eat.

Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Eiffel Tower. Yes, this one is obvious, but necessary. Skip the long line to go to the top and instead head across the Seine at Place de Trocadero and view the Eiffel Tower from there. The spot is fantastic for photographs and undeniably breathtaking.

Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Le Marais and the Jewish Quarter. There are countless little boutiques and plenty of delicious food options in the area.

Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Walk up the Champs Elysee for high-end shopping and to check out the Ladurée for their famous macarons. From there walk to the Grand Palais. Even if you don’t go inside, you can still marvel at its beauty from outside the palace.

Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Meander down Rue Montorgueil in the 2nd arrondissement. There are so many authentic French brasseries, cheap eats, and little shops to check out.

Rue Montorgueil Paris: Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

(Source: TripAdvisor)

What to Eat in Paris:

Frenchie’s Wine Bar 

Frenchie's Wine Bar: Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

Travis is the one who discovered Frenchie’s on a French restaurant review site. It was tucked away on a little side street right around the corner from our Airbnb in the 2nd arrondissement. We read online to get there ten minutes before it opens since they don’t take reservations and it fills up quickly. Luckily for us, we were the first ones to arrive and we got the best seats overlooking the kitchen. I would consider the cuisine French with global influences. Every bite was unique and special.

What to order: The menu changes regularly, so it’s difficult to suggest one thing. If there is burrata on the menu, order it. And get a second helping of the bread. You won’t be sorry.


L’As du Fallafel

L'As du Fallafel: Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

You’ll likely find this place listed on all of the top Paris restaurant guides, but it’s worth mentioning again here. Travis and I love falafel (especially after eating the authentic stuff in Israel last year), so we knew we wanted to visit this hotspot during our trip. If you’re walking around the Jewish Quarter in Paris you can’t miss L’As du Fallafel because there is always a giant line of people waiting to order. Don’t let the line scare you, though! They have the ordering process down pat, and we didn’t wait more than five minutes to get our food.

What to order: The falafel in pita as it comes. Just let them know if you want it mild or spicy.


Eric Kayser

Pain au Chocolat from Eric Kayser: Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

A Parisian might read this and think I am nuts to include Eric Kayser because to them it is probably consider a “chain”… but if you’re like me and don’t eat fresh baguettes and croissants on a daily basis, then this is place is a DREAM. There was an Eric Kayser Boulangerie in every area we walked through, so you’ll be sure to find one wherever you’re staying. I had a Pain au Chocolat almost every day, and we purchased their fresh bread for our breakfast every morning.

What to get: Pain au Chocolat (it seriously is the BEST) and the pain rustique or pain aux cereals for breakfast.


Experimental Cocktail Club

Experimental Cocktail Club Paris: Where to Go and What to Eat in Paris ll www.littlechefbigappetite.com

(source: ECC Facebook)

Travis and I visited the Experimental Cocktail Club in NYC a few years ago, but it has since closed down (rumor has it they’re looking for a new location). Travis and I are typically solely beer and wine drinkers, but when a friend suggested we try ECC in NYC we were blown away by how unique and creative the cocktails were.

We knew there was a location in Paris, so we made a point to stop by after our dinner at Frenchie’s. If you go, make sure to look for the lead bartender (I’d prefer to call him a mixologist), Max. He speaks perfect English and will help you select the best cocktail for your tastebuds.  Even if you aren’t a cocktail person, I can’t recommend ECC more. Each drink is so unique, you’d be crazy not appreciate what goes into each one.

What to get: The Experience 1 cocktail, if you’re going for something refreshing and not-too-sweet. But you can also just tell the bartender what you typically like and he or she will guide you in the right direction.


That’s it for Paris! See you later this week with more from our time in Amsterdam…



Bread and Muffins

100% Whole Wheat Baguette

I’ve been really into whole grain bread making these days.

100% Whole Wheat Baguette Recipe

Whole Wheat Challah, Pizza Dough, now Baguettes!

100% Whole Wheat Challah

Yes, bread making is exactly what you think. It is labor-intensive. You have to be patient because it takes so damn long. And yeah, your arms will definitely hurt from kneading the dough FOR-EV-ER (think of it as a workout).

But, I gotta tell you something. Having that pretty loaf come out of your oven, all hot and basically SCREAMING at you to eat it, is incredibly rewarding and makes the slow process totally worth it.

100% Whole Wheat Baguette Recipe

This recipe comes from Peter Reinhart’s Whole Grain Breads. If you poke around the internet, you will quickly realize that Mr. Reinhart is the guru of this type of bread making. Baking with whole wheat flour can be difficult because the dough is tougher than white flour dough and it can be a little more finicky.

But have no fear! Mr. Reinhart’s book has detailed pictures and descriptions to help show you what your dough should look like every step of the way. I highly recommend it!

100% Whole Wheat Baguette Recipe

Now, there are some food bloggers out there that will tell you “No carbs! Let’s eat only vegetables. Raw! And be insanely healthy (and hungry!)” and others who insist, “Let’s totally eat jelly doughnuts for breakfast, pumpkin pie as a snack, and double chocolate brownie banana splits for dinner and be sooo happy with life”……

I am somewhere in the middle. No need for extreme views people. You only get to live once.

100% Whole Wheat Baguette Recipe

Just, please….try to have a little more self control than me and don’t eat half the baguette as soon as it comes out of the oven. That is, after you’ve already had dinner…

100% Whole Wheat Baguette Recipe


If you have the patience (shocking, because I typically don’t…) and love of idea of a HOT, FRESH, CRUSTY-ON-THE-OUTSIDE-SOFT-AND-PERFECT-ON-THE-INSIDE baguette, I hope you take the time to make this. It goes well dipped in olive oil, paired with cheese, as sandwich bread, toasted, or simply on its own.


Whole Wheat Baguette Recipe

Notes: If you have a kitchen scale, I stress that you use it for this recipe. Also, plan a day ahead.



1 3/4 cups (227 grams) whole wheat flour (I love King Arthur 100% Whole Wheat flour)

1/2 teaspoon (4 grams) salt

3/4 cup water

Mix all of the soaker ingredients in a bowl for 1 minute until the flour is hydrated and the ingredients form a ball of dough. Cover loosely with plastic wrap and leave at room temperature for 12-24 hours. The Soaker is good for up to 3 days, so if you are going to use it past 24 hours later, put it in the fridge. Remove from the fridge 2 hours before you plan on mixing the final dough.


1 ¾ cups (227 grams) whole wheat flour

¼ teaspoon (1 gram) instant yeast

3/4 cup (170 grams) filtered or spring water, at room temperature

Mix all of the Biga ingredients in a bowl to form a ball dough. Wet your hands and knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed. The dough should feel very tacky at this point. Let the dough rest for 5 minutes and then knead it again with wet hands for another minute. By now the dough should become smoother, but still tacky.

Transfer the dough to a clean bowl. Cover tightly with plastic wrap and refrigerate for 8 hours (Just like the Soaker, this can last in the fridge for up to 3 days). Remove the Biga from the fridge 2 hours before you plan on mixing the final dough.

Final Dough

All of the Soaker

All of the Biga

3 ½ (28.5 grams) whole wheat flour

5/8 teaspoon (5 grams) salt

2 ¼ teaspoons (7 grams) instant yeast

3 ¼ teaspoons (20 grams) agave nectar or honey

1 ½ Tablespoons (20 grams) olive oil or melted unsalted butter

Additional whole wheat flour

Clean a work surface and spread a thin layer of flour over the surface. Using a rubber spatula or a metal pastry scraper, chop the Soaker and the Biga into 12 smaller pieces each.

Combine the Soaker and Biga pieces in a bowl with all of the other Final Dough ingredients (besides the extra flour) and knead intensely with wet hands for 2 minutes, until all of the ingredients are evenly distributed into the dough.  The dough should be soft and slightly sticky (if not, ad more flour or water as needed).

Add more flour to your work surface.  Knead the dough by hands for 4 minutes (you can add as much flour as you need to here) until the dough feels soft and tacky (but not sticky). For the dough into a ball and let it rest on the work surface for 5 minutes.

Clean a bowl and spread a thin layer of olive oil all over the inside of the bowl.  Knead the dough again for 1 minute and then shape the dough into a ball and place it inside the oiled bowl. Roll it all over so that it is coated in the oil.  Let the dough rise at room temperature for 1 hour. The dough should become 1 ½ times its original size.

Clean and flour your work surface again. Shape the dough into two baguettes, by rolling two even sized balls like a snake – be careful to not make the baguette too long and thin here. Line a baking sheet with parchment paper and place the baguettes on the paper. Mist the tops with cooking spray. Let the baguettes rise at room temperature for an additional 45 minutes. They should become 1 ½ times their original size.

Place another empty baking sheet on the top rack of your oven. Preheat the oven to 500 degrees.

When the dough is ready to bake, place it in the oven on the middle rack. Place a kitchen towel on the oven’s glass window to protect it from any backsplash and very carefully pour ½ cup to 1 cup of hot water into the preheated baking sheet on the top rack. (This pan is going to be the steam pan). Lower the temperature to 450 degrees and bake the baguettes for 20 minutes. Rotate the bread 180 degrees and bake for another 15 minutes, until the bread is rich brown and sounds hollow when knocked on it. If you need to put the bread back in the oven to have keep baking, place aluminum foil on top to prevent it from burning.

Transfer the baguettes to a cooling rack and cool for a least one hour until serving (if you can wait that long…)