frenchfood
If you think of Paris, you’ll likely think of iconic buildings like the Eiffel Tower and the Arc de Triomphe. Beneath the streets of the City of Lights, though, is a hidden world. Les Caves du Louvre is a different side to Paris. Built in the 18th century, the lesser known tourist spot is an underground network of cellars and tunnels, previously used as an elaborate wine cellar for King Louis XIV. At the turn of that century, the late king’s sommelier had ordered the construction of the space, one that meant wine could be supplied to the palace in complete discretion. "The cellars… were built ...
Euronews (English)
It makes sense that the founder of a new cheese museum in Paris would have cheese as his profile picture on Whatsapp. The colour of Cantaloupe, cheesemaker Pierre Brisson tells me it's Mimolette - a strong cheese traditionally produced in Lille that he'd carefully carved into a flower. "It's a technique to make the cheese more appealing," Brisson says. Lovely, but let's be honest: when it comes to cheese, most people don't need any floral flourishes to kickstart their salivary glands. In fact, the uglier and stinkier the better. Whether grated, melted, baked, sliced or slabbed on a board, Fran...
Euronews (English)
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