Ralph, An American in Paris

You could call it the American Invasion in Paris. The brilliant designer and businessman Ralph Lauren recently opened a 13,000 square foot store on Paris' Left Bank. He began his empire selling men's ties in school which evolved into his own tie label, Polo. Then came the Polo shirt in every imaginable color. His award winning menswear line branched into lines for women, children, and the home. It is a style all his own and speaks American. This flagship store on boulevard St. Germain in Paris is housed in a mid 1600's townhouse that was meticulously restored over several years. Ralph Lauren's premier clothing and accessory collection is tantalizingly presented in this grand site. Entering through the Passage-Cochère, or coach gate, is the courtyard for the restaurant, Ralph's. It is, The Hamptons meets Paris. The blue and white cushioned wrought iron furniture mingled well with the limestone courtyard. Inside, a fine hunting lodge decor with a massive fireplace hosts white linen lined tables, dotted with red rose bouquets. The large oak bar was full of activity. My friends, Nancy and Debbie, chose Ralph's for a birthday toast to me. How lucky can a girl get? **Big smiles** We sat and sipped our rosé in this blue and white heaven. It was 5pm and they were setting up for the evening as we took this break from shopping (it's Paris sale season!) before dinner. We looked at the menu for a future visit, since we had other dinner plans. New York's chef, Danny Meyer (Union Square Cafe and Gramercy Park Tavern) was consulted on the menu to offer all-American fare.Among other things, you can order a €24 hamburger made from Angus beef shipped from Lauren's cattle ranch in Colorado. We thought the Chilled Sweet Pea Soup and Lamb Chops with Potatoes au Gratin would be a definite choice next time. But for now we had finished our wine and headed toward the multilevel store. On every floor of this elegant building are different collections that are the timeless and quintessential Ralph Lauren style. Brooding style. Colorful style. Even the powder room had style! It was time to make our way to dinner for our reservations, so we bade au revoir to this American oasis in the heart of Paris. We can't wait to go back!Later, after dinner, as I blew out my candle I made a wish.....(it may have involved an "R") Don't you just love birthdays??Ralph Lauren
173, boulevard St. Germain, 75006 Paris
01 44 77 76 00

Strawberry and Peach Shortcakes with Basil

It was a full strawberry moon last week, the name native Americans gave to the full moon in June for the short strawberry season. Strawberries this month taste real and sweet and not manipulated by man. I had a quart of organic red, ripe strawberries picked straight from the vine and a small basket of organic white peaches. Still dreaming about my Compote of White Peaches with Basil I had in Paris last month, I stepped out into the garden to snip basil to begin my recipe for the basil simple syrup. Basil is such a good partner with strawberries as well as peaches, so I wanted to use them, too. I kept the strawberries fresh, poached the peaches in vanilla, and made little shortcakes to serve them with. A generous drizzle of the basil simple syrup over the strawberry and peach shortcakes and a dollop of whipped cream made me want to bring summer to a halt and freeze frame this moment of summer goodness.

Happy Fourth of July!
Strawberry and Peach Shortcakes with Basil

4 shortcakes, split
about 1 pint strawberries, rinsed and cut in half
4 vanilla poached peaches
1/2-1 cup basil simple syrup
lightly sweetened whipped cream

Split the shortcakes in half and place each one on a serving dish. Add about 4 strawberries (8 halves) and 4 quarters poached peaches. Generously drizzle the basil simple syrup over the fruit and cake. Top with whipped cream and garnish with a basil sprig.

Serves 4.

Basil Simple Syrup

1 cup water
1 cup white sugar
1 cup basil leaves, loosely packed and rinsed

Put the water into a small sauce pan or skillet over medium heat. Add the sugar and bring to a boil without stirring. Continue to gently boil for about 5 minutes or until it reaches a syrupy consistency. Test by taking out a spoonful and let cool. Do not let it boil too long or it will become too thick. Let cool to room temperature. In a food processor bowl fitted with a metal blade, add the simple syrup and basil. Pulse until the basil is fine. Store in the refrigerator in a tightly covered container until ready to use.

Makes one cup.

Vanilla Poached Peaches

1 cup water
1/2 cup white sugar
1/2 vanilla bean, cut lengthwise
4 peaches, peeled and quartered

In a medium sauce pan over medium heat, add the water, sugar and vanilla bean. Stir until the sugar is dissolved. Remove the vanilla bean and using the backside of a knife, scrape the seeds into the sugar mixture. Add the peaches and continue cooking for about 5 minutes until the peaches are just cooked. Cool and store in the refrigerator in a covered container until ready to use.

Shortcakes

1 cup unbleached all-purpose flour
2 tablespoons sugar, plus 1 tablespoon for sprinkling
3/4 teaspoon baking powder
1/3 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into pieces
1/3 cup buttermilk*
1 tablespoon cream, for brushing
*Add 1 teaspoon white vinegar to 1/3 cup to milk and let stand 5 minutes for a buttermilk substitution.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or use a nonstick pan.

Put the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the chilled butter and pulse until the mixture is crumbly. Add the buttermilk and pulse until just mixed. The mixture will be slightly sticky. Using a rubber spatula, turn the dough out onto a floured surface and sprinkle a little more flour on top. Without handling the dough too much, pat and flatten to 1 inch thickness. Using a 3 inch cutter, cut out 6 rounds. Place the dough circles on the baking sheet, brush with cream, sprinkle with sugar and place in the preheated oven. Bake until lightly golden brown, about 10-15 minutes. Remove from oven and cool.


Tie dye flag by my son. Once again, thank you, Zac!!!

Strawberry and Peach Shortcakes with Basil recipe.

Discovery of New Tastes

Discovering a new taste combination is like discovering a new world. Sometimes it is mixing the delicate with the bold or the sweet with the savory that makes us brighten our eyes and smile. It doesn't jar our senses, but just makes us happy to bring it to light. Last month, my friend Nancy and I had a day of discovery in Paris. We made our way to the BHV department store and as we wandered around the crowded store we noticed there was a big sale going on. In Paris, sales are state regulated and are only 2 times a year. With the economic downfall, the government has relaxed the laws somewhat, and you'll never know when they are to happen. Well, we were glad they were happening that day. A loosened wallet is a loosened spirit! I found a delicate silk scarf with a bold color and some chunky, pearl beaded jewelry. The wallet opened and the spirit lifted :-) A white scarf with a flow of ruffles had Nancy's name on it! We were looking forward to more discoveries during our dinner. Reservations were at 7:30 at L'Agrume for a 5 course tasting menu. So, wearing my happy scarf and pearl bracelets we arrived hungry and ready for what the chef was preparing that evening. We were greeted warmly and seated at a table by the window. A dish of olives came quickly as we were asked if we wanted an apperitif.For the tasting menu, there are no choices to be made. The portion size is reduced for the 35 euro, 5 course dinner. Owner/chef Franck Marchesi-Grandi prepares what is freshest from the market daily and co-owner Karine Perrin cheerfully serves it. There is a counter where a small group can watch the chef prepare the food in an open kitchen. Next time I want to sit there. Nancy and I were at a raised table and could still see some of the magic happening. This local restaurant was recently written up in the New York Times, so you need reservations to get in since it fills up quickly. Being noticed by a large international paper can be a double edged sword. We had a loud American next to us who detracted from our experience. Subtlety and discretion were not her strongest attributes! Once we were settled in, a menu with full descriptions was presented so we could anticipate what was to come. That day there were three fish courses and one duck course along with two desserts. I didn't get a picture of the duck...it miraculously disappeared before my camera! Yum! All of the courses were artistically, but naturally presented. The combination of flavors was inventive. Even though this was a tasting menu with reduced size, the portions were perfect. And a menu with 2 desserts on it is my cup of tea! The panna cotta was good, but the star of the desserts was the Peach Compote with Basil. It was the surprise discovery of the peach and basil pairing that dazzled us, like a new world.I knew I'd have to make this at home.


L'Agrume
15, rue des Fossés Saint-Marcel 75005 Paris
01 43 31 86 48
Métro 5 Saint-Marcel, Métro 7 Les Gobelins

The World in the Palm of Our Hands

I heard a gasp behind me as I walked along the Seine in Paris. The year was 1996. I turned around and saw my colleague, Diana with her jaw dropped and eyes wide open. "What?" I said. "It's Notre Dame, do you think....do you think we can go inside?" she asked with sheer astonishment. Sometimes we grow used to the beauty of a face, the way the sun catches a glint in the eye or bounces off of a child's lock of hair. The same can happen to our surroundings as they become the norm. My walks in Paris can regularly take me past places such as Notre Dame, the Eiffel Tower, the Louvre and other landmarks. Most often I am inwardly reflecting on the presence, beauty and historical significance as I walk around the city. I note the way the setting sun rests upon the architecture, the water and nature and soak it in with each breath. But this was Diana's first trip working to Paris and this wasn't the norm. She had just come over to the international operation and was along with the rest of us for the day. "Of course we can go in," we all agreed. We paused and relived the excitement of seeing and feeling the power inside this magnificent cathedral as the sun streamed in through the rose windows. The world seemed to be in the palm of our hands.

Yesterday, 14 years later was Diana's last trip after 42 years as a flight attendant. We were back in Paris where it's beauty had become the norm for Diana, but like me, she always inwardly felt the love and appreciation of this magical city as she walked around. It became a comfortable love as it grew from the bolt of lightning infatuation to an experienced passion. She had chosen this City of Light to mark the exit from her career as a flight attendant. We all wanted to celebrate by taking her out for dinner. We went to Bistro De La Muette, which was recommended by some of the crew. We arrived for our 7:30 reservation to a table set up near the outside on this beautiful evening. Two of the flight attendants had ridden the Vélib' bicycles across the city to the restaurant and met us there. The waiter then brought us all a Kir Royale and we made a toast to Diana for a happy retirement. We chose from the 38 euro prix fixte menu which included an apperitif, 3 courses, a bottle of wine for every 2 people and coffee. The first course offered among other choices, Smoked Salmon, Foie Gras and a Tartare of Avocado with Lobster. The main course offerings were equally as appetizing. There were Lamb Chops with Thyme and Dauphinois Potatoes, Southwestern Roasted Duck with a Cherry Sauce and Fresh Tagliatelle, Steak and Frites, dishes with organic shrimp and much more. The desserts sounded so good that we ordered different ones and tasted each others. The Molten Chocolate Cake with Caramel was dressed with pretty pink spun sugar on top. The warm Apple Tart and sorbet had swirly, festive caramelized sugar decorations. The table next to us had Crepes Suzette with a flaming orange sauce. This was traditional French bistro fare at it's best, and the restaurant was packed. I think Diana felt like the Belle of the Ball on this last evening of her airline career, but her feelings must have been bittersweet. We paid the bill and made our way back to the hotel. Five of us took the Vélib' bicycles back for a late night ride, and 3 opted for a cab. The blur of the Eiffel Tower sparkled in the night as we quickly went by. We marveled at this jewel that had become our norm.

At the end of the flight home, as she bade everyone and her 42 year career good-bye, I gave Diana a token of remembrance. She will always have the world in the palm of her hand!

Bistro De La Muette
10, chaussee de la Muette
metro: La Muette or Passy

...And We Have a Winner!!

It rained this morning, but as I walked through the garden I knew there would be sunshine today. I love to give things away and that always brings light. All of the names of those who commented on my CSN Giveaway had been carefully written out, with followers and subscribers entered yet another time. I folded the little white pieces of paper and put them into a bowl. I then closed my eyes while my son snapped the photo as I drew a name. And, the winner is......drum roll.......Cheryl!! Thanks to all who took the time to leave a comment. All of our lives are busy and precious and every time someone stops by my site, I am touched. So again, thanks to everyone and also to the very generous folks at CSN! Congratulations, Cheryl :-) I will forward your name to CSN and you'll get your $40 gift certificate right away!

Have a great week!! May it be full of sunshine!