// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-8787347"},"updated":{"$t":"2021-02-25T20:44:27.263+11:00"},"category":[{"term":"Restaurants"},{"term":"Nigella"},{"term":"Travel"},{"term":"Melbourne"},{"term":"Cake"},{"term":"Breakfast"},{"term":"Chocolate"},{"term":"Cafes"},{"term":"German"},{"term":"Salad"},{"term":"Vegetarian"},{"term":"Healthy"},{"term":"Chicken"},{"term":"Seafood"},{"term":"Shopping"},{"term":"Entertaining"},{"term":"Bread"},{"term":"Pie"},{"term":"Potatoes"},{"term":"Quick Dinner"},{"term":"Cookies"},{"term":"Puddings"},{"term":"Unblogged"},{"term":"Pasta"},{"term":"Pork"},{"term":"Cocktails"},{"term":"Pastry"},{"term":"Christmas"},{"term":"French"},{"term":"Events"},{"term":"Cheese"},{"term":"Pancakes"},{"term":"Beef"},{"term":"Chinese"},{"term":"Rice"},{"term":"Japanese"},{"term":"Sandwich"},{"term":"Dumplings"},{"term":"Europe 2006"},{"term":"Roast"},{"term":"Accommodation"},{"term":"Bill Granger"},{"term":"Malaysian"},{"term":"Wine"},{"term":"Ice-Cream"},{"term":"Jamie"},{"term":"Bars"},{"term":"Italian"},{"term":"Noodles"},{"term":"Cheesecake"},{"term":"Meal Prep"},{"term":"Soup"},{"term":"Coffee"},{"term":"Nuts"},{"term":"Stew"},{"term":"Cupcakes"},{"term":"Germany"},{"term":"Markets"},{"term":"Steak"},{"term":"Scones"},{"term":"Lamb"},{"term":"Donna Hay"},{"term":"Sydney"},{"term":"Curry"},{"term":"Custard"},{"term":"Ottolenghi"},{"term":"Risotto"},{"term":"Sausages"},{"term":"Bacon"},{"term":"Brownies"},{"term":"Japan 2007"},{"term":"Nigella Kitchen"},{"term":"Paris"},{"term":"Vegan"},{"term":"BBQ"},{"term":"Cookware"},{"term":"Malaysia"},{"term":"Nigel Slater"},{"term":"Bananas"},{"term":"Barossa"},{"term":"Leftovers"},{"term":"Muffins"},{"term":"Barossa's Table"},{"term":"Germany 2007"},{"term":"Germany 2011"},{"term":"Random"},{"term":"Tyler Florence"},{"term":"Wine bar"},{"term":"London"},{"term":"Obsessions"},{"term":"Waffles"},{"term":"Pizza"},{"term":"Canberra"},{"term":"Duck"},{"term":"Indian"},{"term":"Mexican"},{"term":"Roux Brothers"},{"term":"Simpsons Quote"},{"term":"Ice-Cream Sunday"},{"term":"Meal Prep Monday"},{"term":"Mum's birthday party"},{"term":"Neil Perry"},{"term":"Jill Dupleix"},{"term":"Sponsored Post"},{"term":"Yarra Valley"},{"term":"Christmas 2008"},{"term":"Christmas 2010"},{"term":"Degustation"},{"term":"Dip"},{"term":"Mornington Peninsula"},{"term":"3 Dinners"},{"term":"Cans and Packets"},{"term":"Dinner Party"},{"term":"Malaysia 2012"},{"term":"David Lebovitz"},{"term":"Fuchsia Dunlop"},{"term":"Pavlova"},{"term":"Chinese New Year"},{"term":"Decorating"},{"term":"London 2006"},{"term":"Madeleines"},{"term":"Pumpkin"},{"term":"Belinda Jeffrey"},{"term":"Bravetart"},{"term":"Cambodia"},{"term":"Featured dish"},{"term":"Gluten Free"},{"term":"Magnolia"},{"term":"Paris 2011"},{"term":"Peanut Butter"},{"term":"Peking Duck"},{"term":"Pudding"},{"term":"Seasoning my frypan"},{"term":"Tessa Kiros"},{"term":"Austrian"},{"term":"Germany 2015"},{"term":"Gordon Ramsay"},{"term":"Martha Stewart"},{"term":"Matcha"},{"term":"Penang 2012"},{"term":"Snack"},{"term":"Sydney 2012"},{"term":"Yarra Valley 2012"},{"term":"Cambridge"},{"term":"Christmas 2011"},{"term":"Christmas 2016"},{"term":"Donuts"},{"term":"Easter"},{"term":"London 2013"},{"term":"Mad Men Party"},{"term":"Menu"},{"term":"Mornington Peninsula 2012"},{"term":"Singapore"},{"term":"Tasmania 2010"},{"term":"Vanuatu"},{"term":"Austria"},{"term":"Christmas 2012"},{"term":"Christmas 2019"},{"term":"Croatia"},{"term":"Daylesford"},{"term":"Europe"},{"term":"Germany 2013"},{"term":"Greek"},{"term":"Gym snack"},{"term":"Italy"},{"term":"Krispy Kremes"},{"term":"Macarons"},{"term":"Malaysia 2014"},{"term":"Mum's Cooking"},{"term":"Paris 2019"},{"term":"Picnic"},{"term":"Slice"},{"term":"Victoria Sponge"},{"term":"human brochure"},{"term":"Backlog"},{"term":"Catering"},{"term":"Christmas 2015"},{"term":"Event"},{"term":"Germany 2018"},{"term":"Goulburn River Valley"},{"term":"Ina Garten"},{"term":"KL 2012"},{"term":"London 2018"},{"term":"Lunch for Leukaemia 08"},{"term":"New Zealand"},{"term":"Paris 2016 Winter"},{"term":"Valentine's Day"},{"term":"Cairns"},{"term":"Cakes"},{"term":"Castlemaine"},{"term":"Christmas 2013"},{"term":"Christmas 2017"},{"term":"Czech"},{"term":"Dandenongs"},{"term":"Germany 2006"},{"term":"Giorgio Locatelli"},{"term":"Goose"},{"term":"Heston Blumenthal"},{"term":"Joy the Baker"},{"term":"Langkawi"},{"term":"Lasagne"},{"term":"Malaysia 2019"},{"term":"Mary Berry"},{"term":"Mildura"},{"term":"New Zealand 2018"},{"term":"Paris 2018"},{"term":"Penang"},{"term":"Penang 2014"},{"term":"Siem Reap"},{"term":"Simply Nigella"},{"term":"Small Batch"},{"term":"Tartine"},{"term":"Tasmania"},{"term":"Thanksgiving"},{"term":"Adelaide"},{"term":"Bali"},{"term":"Ballarat"},{"term":"Ballarat 2012"},{"term":"Bundt"},{"term":"Burnt Butter"},{"term":"Christmas 2018"},{"term":"Germany 2016"},{"term":"Germany 2016\/2017"},{"term":"Germany 2019"},{"term":"Gold Coast"},{"term":"Ipoh"},{"term":"Karen Martini"},{"term":"Kuala Lumpur"},{"term":"Kylie Kwong"},{"term":"Maggie Beer"}],"title":{"type":"text","$t":"Sarah Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Cakes?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Cakes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"2"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4411617155727367310"},"published":{"$t":"2020-02-24T15:21:00.000+11:00"},"updated":{"$t":"2020-02-24T15:22:17.755+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bananas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bundt"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"}],"title":{"type":"text","$t":"The Big Banana Bundt"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EThe big banana bundt! A super moist and lightly spiced banana cake, with a secret cream cheese centre. It's a very simple batter, baked in a pretty bundt tin to make it look extra fancy. It keeps well and is really delicious - enjoy it for dessert, afternoon tea, a snack, picnics, even breakfast!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DhEXG1sPU2Y\/Xjk4cxgfHOI\/AAAAAAACOLw\/bNRhdJgbtqYjnkf_5OpxuHAQre-7tZshgCLcBGAsYHQ\/s1600\/Banana%2BBundt.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"The Big Banana Bundt\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-DhEXG1sPU2Y\/Xjk4cxgfHOI\/AAAAAAACOLw\/bNRhdJgbtqYjnkf_5OpxuHAQre-7tZshgCLcBGAsYHQ\/s640\/Banana%2BBundt.jpg\" title=\"The Big Banana Bundt\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EThe Big Banana Bundt\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/02\/the-big-banana-bundt.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThe impetus for this recipe was that I had a big bunch of bananas leftover from my annual \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/02\/chinese-new-year-2017_14.html\"\u003EChinese New Year fruit offering\u003C\/a\u003E.\u0026nbsp;They were rapidly ripening on the table, and I did \u003Ci\u003Enot\u003C\/i\u003E\u0026nbsp;want to add them to my overflowing freezer drawers!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThis is basically the same as \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/03\/the-jimbo-cake.html\"\u003EThe Jimbo Cake\u003C\/a\u003E\u0026nbsp;- a moist banana cake with sour cream in the batter - scaled up to fill a ten-cup bundt tin, with a little cinnamon added, and no chocolate chips. Y'all know I love sour cream in cakes - not only does it add richness and moisture, but the boost in lactose gives a flavourful browning in the crust. So good! (Check out the bottom of this post for a list of my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/02\/the-big-banana-bundt.html#sourcream\"\u003Esour cream cake recipes\u003C\/a\u003E, and my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/02\/the-big-banana-bundt.html#banana\"\u003Ebanana recipes\u003C\/a\u003E).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-GWpTu9GUaG8\/Xjk4tTcWJ4I\/AAAAAAACOL4\/JhDg6vtS4RcMLmE4J-6H6yv9c_B6Bc12wCLcBGAsYHQ\/s1600\/Banana%2Bbundt%2Bingredients.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Banana bundt ingredients\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-GWpTu9GUaG8\/Xjk4tTcWJ4I\/AAAAAAACOL4\/JhDg6vtS4RcMLmE4J-6H6yv9c_B6Bc12wCLcBGAsYHQ\/s640\/Banana%2Bbundt%2Bingredients.jpg\" title=\"Banana bundt ingredients\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EIngredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe batter is very simple to make - just blend together ripe bananas, sour cream and eggs, then gently whisk in the remaining ingredients. I used to use a food processor for the initial blending, then transfer it to a mixing bowl, but have since realised that it's much easier to blend those initial ingredients with a stick blender directly in the mixing bowl. (Less washing up!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cspan style=\"text-align: justify;\"\u003EI decided to take this cake to the next level with with a secret cream cheese centre. I love cream cheese icing on banana cake, but this shape of bundt is a little difficult to ice attractively, and also I had a brick of cream cheese in the fridge that needed using up. I actually got the idea for the cream cheese centre from a different banana bundt recipe - the swirled banana bundt cake in the\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.halfbakedharvest.com\/\" style=\"text-align: justify;\"\u003EHalf Baked Harvest\u003C\/a\u003E\u003Cspan style=\"text-align: justify;\"\u003E \u003Ci\u003ESuper Simple\u003C\/i\u003E cookbook (a lovely Christmas gift from Sandra)! It worked well!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003ESo! Half the batter goes into the tin, followed by the softened cream cheese...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-3As_AF_DN7U\/Xjk5DnsHN-I\/AAAAAAACOMA\/3m54H5jjaYYzciGg3VOmkgbdFSjl3RxVwCLcBGAsYHQ\/s1600\/Cream%2Bcheese%2Bswirl.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Banana Bundt Batter with cream cheese swirl\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-3As_AF_DN7U\/Xjk5DnsHN-I\/AAAAAAACOMA\/3m54H5jjaYYzciGg3VOmkgbdFSjl3RxVwCLcBGAsYHQ\/s640\/Cream%2Bcheese%2Bswirl.jpg\" title=\"Banana Bundt Batter with cream cheese swirl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBanana bundt batter with cream cheese swirl\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E... and then the remaining batter. Done!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1ltWKlj9UJQ\/Xjk5R1T61PI\/AAAAAAACOME\/ImljbK08lugoft_pS7pPKH0ufQq86EuWwCLcBGAsYHQ\/s1600\/Banana%2BBundt%2Bready%2Bto%2Bbake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Banana Bundt Batter\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-1ltWKlj9UJQ\/Xjk5R1T61PI\/AAAAAAACOME\/ImljbK08lugoft_pS7pPKH0ufQq86EuWwCLcBGAsYHQ\/s640\/Banana%2BBundt%2Bready%2Bto%2Bbake.jpg\" title=\"Banana Bundt Batter\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBanana Bundt Batter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EBake it for fifty minutes until cooked, let it cool slightly, then turn it out! (Don't forget to check out my\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/06\/lemon-and-sour-cream-bundt-cake-with.html#bundttips\"\u003Etips for preparing a bundt tin\u003C\/a\u003E.)\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TtKWu44NDTs\/Xjk6D2KAeVI\/AAAAAAACOMQ\/dVRZJ1bBW0wSzUZnEVLFs2Jx2U6_coKmQCLcBGAsYHQ\/s1600\/Banana%2BBundt%2BCake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Big Banana Bundt\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-TtKWu44NDTs\/Xjk6D2KAeVI\/AAAAAAACOMQ\/dVRZJ1bBW0wSzUZnEVLFs2Jx2U6_coKmQCLcBGAsYHQ\/s640\/Banana%2BBundt%2BCake.jpg\" title=\"Big Banana Bundt\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBig Banana Bundt\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003EI love this tin so much! I especially love how the sugar-dusted cake looks like a mountain with snow covered peaks.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OMNLF-Civik\/Xjk60RohlvI\/AAAAAAACOMc\/oxbXk1ef9ykNlQWA1t4DQ8XNi2dwy50aQCLcBGAsYHQ\/s1600\/Banana%2BBundt%2BCake%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Big Banana Bundt\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-OMNLF-Civik\/Xjk60RohlvI\/AAAAAAACOMc\/oxbXk1ef9ykNlQWA1t4DQ8XNi2dwy50aQCLcBGAsYHQ\/s640\/Banana%2BBundt%2BCake%2B2.jpg\" title=\"Big Banana Bundt\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBig Banana Bundt\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETadah! The cake worked so well - it's lovely and moist, and the hint of cinnamon makes it extra fragrant and inviting. The kitchen will smell amazing while you're baking it! The salty-creamy ribbon of pure cream cheese offsets the sweet batter perfectly. It was great fresh out of the oven, but still good a few days later. I shared it with my parents and some colleagues and it went down really well.\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JktDDIFWLZw\/Xjk74p-E-pI\/AAAAAAACOMk\/jw1KA7u3UNwp_8Cwo-11PBvEy0j-RoIHgCLcBGAsYHQ\/s1600\/Banana%2BBundt%2BCake%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Big banana bundt\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-JktDDIFWLZw\/Xjk74p-E-pI\/AAAAAAACOMk\/jw1KA7u3UNwp_8Cwo-11PBvEy0j-RoIHgCLcBGAsYHQ\/s640\/Banana%2BBundt%2BCake%2B3.jpg\" title=\"Big banana bundt\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBig banana bundt\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003ELooks fancy but actually super easy. Enjoy!\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EThe Big Banana Bundt with a Cream Cheese Centre\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E340 grams overripe bananas\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E200 grams sour cream\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E3 eggs\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E3 teaspoons vanilla extract\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E285 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E165 grams vegetable oil\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E340 grams plain flour\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1.5 teaspoons baking powder\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1.5 teaspoons bicarbonate of soda\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 teaspoon cinnamon\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 pinch of salt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E250 grams cream cheese\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 170C.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPrepare a 10-cup non-stick bundt pan. Brush the inside of the tin all over with melted butter to form a thin and even layer. Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the bananas, sour cream and eggs in a large mixing bowl and blend together with a stand mixer.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the vanilla extract, caster sugar and oil and whisk to combine.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESieve in the flour, baking powder, bicarbonate of soda, cinnamon and salt. Whisk gently until smoothly combined.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour three quarters of the batter into the prepared pan.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESoften the cream cheese in the microwave for 30 seconds or so, then beat with a wooden spoon to soften further. Spoon the cream cheese into the tin. Give it a gentle swirl with a butter knife.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour the remaining batter over the cream cheese.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBake for 45-50 minutes, or until cooked when tested with a skewer. You might need to cover the cake with foil halfway through if it is browning too quickly.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAllow to cool for 10-20 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently lift the cake pan away. Dust with icing sugar to serve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EKeep remaining slices in an airtight container in the fridge.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 1 bundt, serves 12-16\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv id=\"sourcream\"\u003EMore sour cream cake recipes:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/06\/apple-and-sour-cream-pancakes.html\"\u003EApple and Sour Cream Pancakes\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/08\/blueberry-walnut-streusel-coffee-cake.html\"\u003EBlueberry Walnut Streusel Coffee Cake\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/05\/cocoa-sour-cream-cake-with-chocolate.html\"\u003ECocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/06\/lemon-and-sour-cream-bundt-cake-with.html\"\u003ELemon and Sour Cream Bundt Cake with Lemon Glaze\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/10\/chocolate-passionfruit-layer-cake.html\"\u003EChocolate Passionfruit Layer Cake\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/03\/the-jimbo-cake.html\"\u003EThe Jimbo Cake\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cdiv id=\"banana\"\u003EMore banana recipes:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/03\/the-jimbo-cake.html\"\u003EThe Jimbo Cake\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/08\/banana-buttermilk-cake.html\"\u003EBanana Buttermilk Cake\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/02\/peanut-butter-banana-bread.html\"\u003EPeanut Butter Banana Bread\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/06\/buckwheat-banana-bread.html\"\u003EBuckwheat Banana Bread\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/11\/coconut-flour-banana-bread-with-chobani.html\"\u003ECoconut Flour Banana Bread with Chobani Coconut Fudge Frosting\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/11\/banana-choc-chip-pancakes.html\"\u003EBanana Choc Chip Pancakes\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/06\/banana-cottage-cheese-oat-pancakes.html\"\u003EBanana Cottage Cheese Oat Pancakes\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/01\/gold-bar-banana-bread.html\"\u003EGold Bar Banana Bread\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2008\/03\/bills-banana-bread.html\"\u003Ebills banana bread\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4411617155727367310\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/02\/the-big-banana-bundt.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4411617155727367310"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4411617155727367310"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/02\/the-big-banana-bundt.html","title":"The Big Banana Bundt"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-DhEXG1sPU2Y\/Xjk4cxgfHOI\/AAAAAAACOLw\/bNRhdJgbtqYjnkf_5OpxuHAQre-7tZshgCLcBGAsYHQ\/s72-c\/Banana%2BBundt.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-4125080530821635474"},"published":{"$t":"2019-10-12T23:45:00.000+11:00"},"updated":{"$t":"2019-10-12T23:45:40.541+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cafes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Coffee"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Markets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paris"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paris 2019"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"Paris 2019"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sB-7q_QeRlU\/XZXissBTqfI\/AAAAAAACNZs\/9zlffSsd1iouIjqCbqrbunwz84v18Xr-gCLcBGAsYHQ\/s1600\/Place%2Bde%2Bla%2BRepublique.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Place de la République, Paris\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-sB-7q_QeRlU\/XZXissBTqfI\/AAAAAAACNZs\/9zlffSsd1iouIjqCbqrbunwz84v18Xr-gCLcBGAsYHQ\/s1600\/Place%2Bde%2Bla%2BRepublique.jpg\" title=\"Place de la République, Paris\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPlace de la République\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHi everybody! So, if you follow me on\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003EInstagram\u003C\/a\u003E, you'll know I just got back from a wonderful three-week holiday in Germany visiting the in-laws! So much bread, ice-cream, cake, and sausages! It was the best! As usual, I managed to squeeze in a little trip to Paris to visit BFF Clarice and eat all the food, woohoo! Today's post is all about the Paris visit. This will be a long post; grab a cuppa and enjoy!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThis time I did a two-night trip, going up on a Friday afternoon and coming back on a Sunday afternoon. After arriving, I had a few hours to myself before meeting Clarice when she finished work in the evening. A good coffee was definitely high priority! As soon as I arrived, I walked directly from the Gare de l'Est station to\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/dreaminman_paris\/?hl=en\"\u003E\u003Cb\u003EDreamin Man\u003C\/b\u003E\u003C\/a\u003E (140 Rue Amelot, 75011 Paris, France) for a great flat white.\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vZBIJ3ZFY4s\/XZH674H923I\/AAAAAAACNXU\/TXvMthyKS385HCVZ1InfqeFkskLC7cywwCLcBGAsYHQ\/s1600\/Dreamin%2BMan%2BCoffee%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Dreamin Man Coffee, Paris\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-vZBIJ3ZFY4s\/XZH674H923I\/AAAAAAACNXU\/TXvMthyKS385HCVZ1InfqeFkskLC7cywwCLcBGAsYHQ\/s1600\/Dreamin%2BMan%2BCoffee%2B2.jpg\" title=\"Dreamin Man Coffee, Paris\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDreamin Man Coffee\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI loved this cute little cafe! It was super cozy and chilled out, and had a distinct Melbourne vibe. The coffee was excellent too. From pre-trip stalking on their \u003Ca href=\"https:\/\/www.instagram.com\/p\/BvEQMwdHkMU\/\"\u003EInstagram\u003C\/a\u003E, I learned they do a \u003Ca href=\"https:\/\/www.instagram.com\/p\/BvEQMwdHkMU\/\"\u003Egorgeous-looking flan\/Japanese pudding\u003C\/a\u003E. Unfortunately, they only do it on Saturdays, so I couldn't get it. (However, Clarice got one a couple of weeks after my trip, and she said it was awesome!) But not to worry, I was more than happy with my coffee. Aaah... delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YQzJi91lJZc\/XZB9rHN1okI\/AAAAAAACNXI\/ITSvhpIIsIcitjN6U5UKz057fSbGHde8ACLcBGAsYHQ\/s1600\/Dreamin%2BMan%2BCoffee.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Flat White, Dreamin Man Coffee\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-YQzJi91lJZc\/XZB9rHN1okI\/AAAAAAACNXI\/ITSvhpIIsIcitjN6U5UKz057fSbGHde8ACLcBGAsYHQ\/s1600\/Dreamin%2BMan%2BCoffee.jpg\" title=\"Flat White, Dreamin Man Coffee\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFlat White, Dreamin' Man Coffee\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFrom here I went to Clarice's place to drop off my bags and catch up with her awesome boyfriend and their super-cute three-year-old. He's recently started speaking, (the son, not the boyfriend), which is so adorable! Bonus: I was also able to pull out some rusty high school French to chat to him. (For fellow lapsed language-learners, a good thing about talking to toddlers is that they don't care about your terrible accent or horrendous grammar; they're just trying to understand you and make themselves understood, so there's no need to get embarrassed about repeating yourself half-a-dozen times until you understand each other. This also worked well for German conversation with Sandra's three year old nephew, hah).\u003Cbr \/\u003E\u003Cbr \/\u003EOK! From there I said goodbye, and headed out to meet Clarice, making a little detour through\u0026nbsp;\u003Cb\u003ELafayette Gourmet\u003C\/b\u003E (35 Boulevard Haussmann, 75009 Paris) on the way, to stock up on my French favourites - Kusmi tea, Pierre Hermé macarons, salted caramel sauce, Bretagne biscuits and more. I love shopping there! (I'll share the picture of the things I bought at the bottom of the post).\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then Clarice and I met up and went to dinner! We had a 10pm (!) reservation at \u003Ca href=\"https:\/\/www.verjusparis.com\/\"\u003E\u003Cb\u003EVerjus\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;(52 Rue de Richelieu,\u0026nbsp;75001 Paris). Verjus is a cosy little restaurant that offers a sensational seasonal five-course degustation menu. We did the matching wines as well. Woohoo, girls' night out! Clarice had dined here before (just a couple of months prior, actually), but was happy to come again as \"it was one of the most amazing gastronomic experiences of [her] life!\" I'll blog the dinner in full, but wanted to share a few highlights.\u003Cbr \/\u003E\u003Cbr \/\u003EMy favourite of the savoury courses was the lobster risotto, which had a base of red camargue rice, tomato, loads of herbs, and summer truffle. It was perfectly balanced and so delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hCfkHxZtnK4\/XZXnM5U9-1I\/AAAAAAACNZ4\/xCt-cMGiPko0CQgoLKg2VdzkCXkBZPn-wCLcBGAsYHQ\/s1600\/Verjus%2BLobster%2BRisotto.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-hCfkHxZtnK4\/XZXnM5U9-1I\/AAAAAAACNZ4\/xCt-cMGiPko0CQgoLKg2VdzkCXkBZPn-wCLcBGAsYHQ\/s1600\/Verjus%2BLobster%2BRisotto.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETomato, Lobster, Summer Truffle with risotto of red camargue rice; \u003Cbr \/\u003EWine: Fattoria San Lorenzo, Marche, Le Oche 2015\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe dessert was a lovely peach melba, with ice-cream, peaches, fresh raspberries and fresh raspberry sauce, encased in a beautiful crisp meringue dome.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SOXjNul1ko4\/XZXnNdgWpqI\/AAAAAAACNaA\/Ibvz94FiFmUszZTf9pyXSgLNjVXDfqtNACLcBGAsYHQ\/s1600\/Verjus%2BPeach%2BMelba.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Peach Melba, Verjus\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-SOXjNul1ko4\/XZXnNdgWpqI\/AAAAAAACNaA\/Ibvz94FiFmUszZTf9pyXSgLNjVXDfqtNACLcBGAsYHQ\/s1600\/Verjus%2BPeach%2BMelba.jpg\" title=\"Peach Melba, Verjus\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPeach Melba, Verjus\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd the petits fours were these beautifully presented corn and caramel macarons. The shells were made with cornmeal and had a wonderful texture to them, complementing the caramel filling, which itself had little pops (hah) of popcorn inside. Divine!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jlpA11bXEXw\/XZXnMzfOYqI\/AAAAAAACNZ8\/r2sRsUuICxcSuhSKLOBZXlByRaI_iux-gCLcBGAsYHQ\/s1600\/Verjus%2BCorn%2BMacarons.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Corn macarons\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-jlpA11bXEXw\/XZXnMzfOYqI\/AAAAAAACNZ8\/r2sRsUuICxcSuhSKLOBZXlByRaI_iux-gCLcBGAsYHQ\/s1600\/Verjus%2BCorn%2BMacarons.jpg\" title=\"Corn macarons\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECorn macarons, Verjus\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd actually, we were gifted an extra petit four from the \u003Ca href=\"https:\/\/www.instagram.com\/hanzgueco\/\"\u003Echef\u003C\/a\u003E - some dried muscat grapes enrobed in Valrhona Guanaja 70% cocoa chocolate. (I think he must have noticed me from my extensive pre-trip insta-stalking and enthusiastic commenting, hehe).\u003Cbr \/\u003E\u003Cbr \/\u003EI would definitely recommend Verjus if you're in Paris. I loved the cosy, intimate atmosphere, the food was wonderful, and the staff were really lovely. They all seemed to speak multiple languages as well (we heard French, English, and Spanish), so I think it would be a low-stress option for non-French-speaking visitors to Paris as well.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003EIt was very late at this point, and we were very full. We pretty much crashed out as soon as we got home!\u003Cbr \/\u003E\u003Cbr \/\u003EWe started slowly the next morning, and Clarice made a lovely light \u003Cb\u003Ebreakfast\u003C\/b\u003E of smoothie bowls (banana, mango, blood nectarine, coconut water, guarana, açaí) with granola, and coffee.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AVHNxOlIo7U\/XZSNYGe-y2I\/AAAAAAACNYE\/WmxZNFXdnwU7d6oBW3nd3mZvO1cLWbSvQCLcBGAsYHQ\/s1600\/Smoothie%2BBowl.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Smoothie Bowl\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-AVHNxOlIo7U\/XZSNYGe-y2I\/AAAAAAACNYE\/WmxZNFXdnwU7d6oBW3nd3mZvO1cLWbSvQCLcBGAsYHQ\/s1600\/Smoothie%2BBowl.jpg\" title=\"Smoothie Bowl\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmoothie Bowl\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe then took a slow stroll through the nearby\u0026nbsp;\u003Cb\u003EMarché Charonne\u003C\/b\u003E\u0026nbsp;on our way to lunch.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4VPJj-bO4jQ\/XZq-kvZroKI\/AAAAAAACNcI\/CTeElu3rNXQAENkxSl1YBCaXZ1QP9SMWQCLcBGAsYHQ\/s1600\/Marche%2BCharonne.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Le Marché de Charonne\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-4VPJj-bO4jQ\/XZq-kvZroKI\/AAAAAAACNcI\/CTeElu3rNXQAENkxSl1YBCaXZ1QP9SMWQCLcBGAsYHQ\/s1600\/Marche%2BCharonne.jpg\" title=\"Le Marché de Charonne\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELe Marché de Charonne (Charonne market)\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EEarly Autumn means PLUM SEASON! Mirabelles (the little yellow ones) are my fave.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MShRtxaSsxs\/XZq-lYA-A7I\/AAAAAAACNcM\/QAcFJqo5gcUwyuYKPw03mMSyMnPGU6DfgCLcBGAsYHQ\/s1600\/Marche%2BCharonne%2BPlums.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-MShRtxaSsxs\/XZq-lYA-A7I\/AAAAAAACNcM\/QAcFJqo5gcUwyuYKPw03mMSyMnPGU6DfgCLcBGAsYHQ\/s1600\/Marche%2BCharonne%2BPlums.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EAll the plums\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFor lunch, we splashed out on a seafood platter at \u003Ca href=\"http:\/\/clamato-charonne.fr\/en\/\" style=\"font-weight: bold;\"\u003EClamato\u003C\/a\u003E\u0026nbsp;(80 Rue de Charonne, 75011 Paris) in the 11th arrondissement. They're a casual and youthful restaurant offering extremely high quality seafood. The atmosphere is cozy and a bit eclectic - think exposed brick flooring, mismatched wooden tables, friendly waitstaff in jeans. I'll blog the meal in full soon, but let me share a couple of highlights.\u003Cbr \/\u003E\u003Cbr \/\u003EFirst up: seafood platter!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan id=\"goog_1226468499\"\u003E\u003C\/span\u003E\u003Cspan id=\"goog_1226468500\"\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OhxBPYndHAs\/XZSL3ydmSiI\/AAAAAAACNXw\/xBabO4Y0weYMgo-nB4QGuxKNmtXXLCqOQCLcBGAsYHQ\/s1600\/Clamato%2BSeafood%2BPlatter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Clamato Seafood Platter\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-OhxBPYndHAs\/XZSL3ydmSiI\/AAAAAAACNXw\/xBabO4Y0weYMgo-nB4QGuxKNmtXXLCqOQCLcBGAsYHQ\/s1600\/Clamato%2BSeafood%2BPlatter.jpg\" title=\"Clamato Seafood Platter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EClamato Seafood Platter -\u0026nbsp;€65\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThis magnificent platter included half a rock crab, whelks, six almond clams, six parlourdes clams, six praires clams, and six natural oysters. With spicy butter, aioli, grainy mustard mayonnaise, and fabulous bread by \u003Ca href=\"https:\/\/www.tenbelles.com\/\"\u003ETen Belles\u003C\/a\u003E. Everything was incredibly fresh and so delicious! I'm a huge fan of clams and they're not that prevalent here in Australian restaurants, so I was thrilled that there were THREE different types offered on this platter. Fresh crab is always a lot of work to crack and eat, but it was totally worth it.\u003Cbr \/\u003E\u003Cbr \/\u003EOur respective partners are both seafood avoiders, so this platter was an absolute treat for both Clarice and I! And speaking of treats... we shared a maple syrup tart for dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8lmrwEfYc24\/XZSMP30gN1I\/AAAAAAACNX4\/ITwpbTnaknMgKB3WduNwzMfI3hHK9HI5ACLcBGAsYHQ\/s1600\/Clamato%2BMaple%2BSyrup%2BTart.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Clamato Maple Syrup Tart\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-8lmrwEfYc24\/XZSMP30gN1I\/AAAAAAACNX4\/ITwpbTnaknMgKB3WduNwzMfI3hHK9HI5ACLcBGAsYHQ\/s1600\/Clamato%2BMaple%2BSyrup%2BTart.jpg\" title=\"Clamato Maple Syrup Tart\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMaple Syrup Tart, whipped cream - €8\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt was absolutely incredible. Crisp sablée pastry with a warm gooey maple syrup filling, with a generous cloud of whipped cream on top and a fine shaving of fresh nutmeg. The filling was, impressively, not too sweet and had a rich maple flavour rather than just pure sweetness. Absolute perfection.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0tojxwTTh-I\/XaBh1TZUTRI\/AAAAAAACNco\/p9AohgrinIokntme6yrSXj2a3P4aB6CaQCLcBGAsYHQ\/s1600\/Clamato.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Clamato\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-0tojxwTTh-I\/XaBh1TZUTRI\/AAAAAAACNco\/p9AohgrinIokntme6yrSXj2a3P4aB6CaQCLcBGAsYHQ\/s1600\/Clamato.jpg\" title=\"Clamato\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EClamato. Hoping the big grin distracts you from the crab stains on my dress.\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003EAfter lunch we took a walk around to pick up ingredients for dinner - there are lots of cute little grocers and other great food destinations in the area. (\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/bistro-paul-bert.html\"\u003EBistrot Paul Bert\u003C\/a\u003E, for example, is nearby, as well as famous patissier Cyril Lignac's trio of \u003Ca href=\"http:\/\/www.lachocolateriecyrillignac.com\/en\/home\/\"\u003Echocolaterie\u003C\/a\u003E \/ \u003Ca href=\"https:\/\/www.gourmand-croquant.com\/gb\/content\/6-nos-adresses\"\u003Epatisserie\u003C\/a\u003E \/ \u003Ca href=\"http:\/\/www.restaurantlechardenoux.com\/fr\/menus\/\"\u003Erestaurant\u003C\/a\u003E).\u003Cbr \/\u003E\u003Cbr \/\u003EOne of our stops was at\u0026nbsp;\u003Ca href=\"https:\/\/www.facebook.com\/Boucherie-Basque-lami-Txulette-530841910349677\/\"\u003E\u003Cb\u003EL'Ami Txulette\u003C\/b\u003E\u003C\/a\u003E (120 Rue de Charonne, 75011 Paris), a really excellent Basque butcher, where we bought a Scottish grouse! Grouse was, I suppose, an unusual choice, but Clarice had spotted them in the window a few days prior, and thought it might be a nice option for our dinner. I heartily agreed! Grouse isn't available in Australia, and you may remember that during my \u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/\"\u003ESarah Discovers How to Eat\u003C\/a\u003E days, I made Nigella's \u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/2006\/01\/camp-and-very-much-so-dinner-for-5.html\"\u003EYoung Grouse with Mascarpone and Thyme\u003C\/a\u003E\u0026nbsp;using quails instead of grouse. I was super keen to try the real thing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qIOybjMr8Lg\/XaBndCTe2FI\/AAAAAAACNc0\/uvFYsfOHA98R8aJDEx6E4bEdezbHniuKwCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"L'Ami Txulette, Paris\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-qIOybjMr8Lg\/XaBndCTe2FI\/AAAAAAACNc0\/uvFYsfOHA98R8aJDEx6E4bEdezbHniuKwCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette.jpg\" title=\"L'Ami Txulette, Paris\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EL'Ami Txulette, Paris\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThey sell so much cool stuff! All sorts of meat, in different cuts, fresh and dried sausages, pates and terrines, hams and preserved meats, salads, brioche sausage rolls, Basque groceries, and more.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5bWok4GwjL4\/XaBroeU7k_I\/AAAAAAACNdM\/ERvlTz4FjtYvRl50IzKGZXbPIPmWTuJegCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"L'Ami Txulette\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-5bWok4GwjL4\/XaBroeU7k_I\/AAAAAAACNdM\/ERvlTz4FjtYvRl50IzKGZXbPIPmWTuJegCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette%2B3.jpg\" title=\"Sausages and Terrines\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EL'Ami Txulette Butcher\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-f80gxFk1Soo\/XaBrvnVOTfI\/AAAAAAACNdQ\/k6-WoK0yqI8jloRn60ZVFfpFBCgxwVZQwCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Basque Butcher Counter in Paris\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-f80gxFk1Soo\/XaBrvnVOTfI\/AAAAAAACNdQ\/k6-WoK0yqI8jloRn60ZVFfpFBCgxwVZQwCLcBGAsYHQ\/s1600\/L%2527Ami%2BTxulette%2B2.jpg\" title=\"Basque Butcher in Paris\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EL'Ami Txulette butcher\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EShopping there was actually quite an experience. The grouses (\"greese\"?) are sold with head, feet and feathers all attached, to prove that they are real grouse. Our friendly butcher took his time preparing the grouse perfectly for us - removing the head, feathers, wings and feet; blowtorching the skin (not sure why, but I trust the expert); removing all the innards and selecting the good parts for our sauce; wrapping the breasts in streaky bacon; trussing the grouse with string; and finally, garnishing with a little sprig of parsley. Such care and love in his work!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ULIDooBLGJ4\/XaBsugrDLaI\/AAAAAAACNdc\/ZxcLokV6s9koxkXUGN8eqcZxuzCPykbwQCLcBGAsYHQ\/s1600\/Butcher%2Bat%2Bwork.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Butcher at work\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-ULIDooBLGJ4\/XaBsugrDLaI\/AAAAAAACNdc\/ZxcLokV6s9koxkXUGN8eqcZxuzCPykbwQCLcBGAsYHQ\/s1600\/Butcher%2Bat%2Bwork.jpg\" title=\"Butcher at work\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EButcher at work\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe were chatting to him as he was working (I say \"we\" were chatting; I mean Clarice was chatting to him in French, and I was smiling and nodding politely), talking about how we were planning to cook the grouse, where we're from and so on, and when he finished preparing the grouse, he said to us: \"Ladies, I'd like to give you a little gift\", and walked out the back and came back with a yellow and green ceramic terrine dish! Wow! (It didn't quite fit in with Clarice's aesthetic, so she kindly offered for me to take it home with me, woohoo! You can see the terrine in the picture at the bottom of this post).\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd here's what the beautifully prepared grouse looked like. I thought it looked like it was wearing Lederhosen, heh. (Bacon-hosen?).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iyCsiLdtdhQ\/XaBqe-3i_jI\/AAAAAAACNdA\/0uo1WOu8PD4DHgXS2nPCB_EVC4t7g9GpACLcBGAsYHQ\/s1600\/Prepared%2BGrouse.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-iyCsiLdtdhQ\/XaBqe-3i_jI\/AAAAAAACNdA\/0uo1WOu8PD4DHgXS2nPCB_EVC4t7g9GpACLcBGAsYHQ\/s1600\/Prepared%2BGrouse.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPrepared and trussed grouse\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe had a chill afternoon at home, and then started cooking dinner. All Nigella recipes, of course! It had been a long-standing dream of mine to cook Nigella recipes with Clarice again, and we did it! Yay! (The last time was back in \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/London%202006\"\u003E2006 in London\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Cambridge\"\u003ECambridge\u003C\/a\u003E, zomg). We made grouse with mascarpone and thyme, and sweet and sour cabbage (both from \u003Ca href=\"http:\/\/sarah-discovers-how-to-eat.blogspot.com\/\" style=\"font-style: italic;\"\u003EHow to Eat\u003C\/a\u003E), and \u003Ca href=\"https:\/\/www.nigella.com\/recipes\/sweet-potato-macaroni-cheese\"\u003Esweet potato macaroni cheese\u003C\/a\u003E from \u003Ci\u003ESimply Nigella\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-toR28bBTyjQ\/XaBx0Ehfp4I\/AAAAAAACNdo\/Yx9qipZkvSAxw4W8cc4X0rz_ggKHDff0wCLcBGAsYHQ\/s1600\/Dinner%2Bat%2Bhome.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-toR28bBTyjQ\/XaBx0Ehfp4I\/AAAAAAACNdo\/Yx9qipZkvSAxw4W8cc4X0rz_ggKHDff0wCLcBGAsYHQ\/s1600\/Dinner%2Bat%2Bhome.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESweet and sour cabbage; Roast grouse with mascarpone and thyme; Sweet potato mac \u0026amp; cheese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt was so fun, and both cabbage and mac and cheese are excellent. And the painstakingly-prepared grouse? Well, I think perhaps grouse is not really for me. I found the meat a bit too bitter (especially the leg\/thigh), which may have been exacerbated by the red wine in the sauce. But, it was such fun shopping for it and cooking it, and I'm so glad I finally got to try it!\u003C\/div\u003E\u003Cbr \/\u003EClarice had splashed out on some super-fancy high-end pâtisseries for our dessert - a \u003Ca href=\"https:\/\/yanncouvreur.com\/\"\u003EYann Couvreur\u003C\/a\u003E\u0026nbsp;mirabelle rum baba, a\u0026nbsp;\u003Ca href=\"https:\/\/yanncouvreur.com\/\"\u003EYann Couvreur\u003C\/a\u003E\u0026nbsp;mirabelle tart, and a \u003Ca href=\"https:\/\/www.pierreherme.com\/\"\u003EPierre Hermé\u003C\/a\u003E\u0026nbsp;Paris Brest. Wow!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BS8Q3my3RfI\/XZSPQ3ySUuI\/AAAAAAACNYQ\/7yaefbSmASMuFNZ26DDPbdyGa01-eJBXwCLcBGAsYHQ\/s1600\/Parisian%2BPastries.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-BS8Q3my3RfI\/XZSPQ3ySUuI\/AAAAAAACNYQ\/7yaefbSmASMuFNZ26DDPbdyGa01-eJBXwCLcBGAsYHQ\/s1600\/Parisian%2BPastries.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPastries: Pierre Hermé Paris Brest; Yann Couvreur Mirabelle Rum Baba; Yann Couvreur Mirabelle Tart\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIt was such a treat to have mirabelles, especially in such a fancy presentation. The rum baba was well balanced and not too strong (unlike the paint-stripper strength \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2005\/05\/happy-birthday-dad.html\"\u003Erum babas\u003C\/a\u003E I remember from French restaurants in Melbourne many years ago), and the mirabelle tart was a joyful combination of crisp, sweet, cakey, and fresh. Simple and perfect. And the Paris Brest was absolute heaven! It had a wonderfully roasty deep nutty flavour, a really crisp shell, and super smooth cream. (Fellow Paris-Brest fans, other great versions are at\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/bistro-paul-bert.html\"\u003EBistrot Paul Bert\u003C\/a\u003E\u0026nbsp;and \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/a-wintry-weekend-in-paris.html\"\u003EJacques Genin\u003C\/a\u003E).\u003Cbr \/\u003E\u003Cbr \/\u003EOk, so Sunday morning! Clarice made a little pick-me-up of coffee and carrot juice to kick-start the day.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FWTxK045P-c\/XZXXisk8wSI\/AAAAAAACNZI\/jsy4AXCFTHc8-hlfEjbeVjfWpNvx1EDQACLcBGAsYHQ\/s1600\/Parisian%2BPick-me-Up%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Coffee and carrot juice\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-FWTxK045P-c\/XZXXisk8wSI\/AAAAAAACNZI\/jsy4AXCFTHc8-hlfEjbeVjfWpNvx1EDQACLcBGAsYHQ\/s1600\/Parisian%2BPick-me-Up%2B2.jpg\" title=\"Carrot juice and coffee\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECoffee \u0026amp; Carrot Juice\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe had breakfast at \u003Ca href=\"https:\/\/www.instagram.com\/restaurant_leservan\/?hl=en\" style=\"font-weight: bold;\"\u003ELe Servan\u003C\/a\u003E\u0026nbsp;(32 Rue Saint-Maur, 75011 Paris), a gorgeous yet relaxed little bistro run by sisters Tatiana and Katia Levha. The sisters were born in Manila and grew up in Paris, and Chef Tatiana previously worked at L'Arpége and L'Astrance, both of which have three Michelin stars (\u003Ca href=\"https:\/\/www.nytimes.com\/2014\/12\/21\/travel\/restaurant-report-le-servan-in-paris.html\"\u003Esource\u003C\/a\u003E). Le Servan has just started serving breakfast, and was reasonably quiet when we got there bright and early on Sunday morning. Again, just sharing the highlights here as I plan to blog the meal in full.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Kwd68vXt2OI\/XZXZUfmoWAI\/AAAAAAACNZY\/2dak9yUJcY0jAfQ7eYZzbfriNj4YM7mCwCLcBGAsYHQ\/s1600\/Comte%2Bbrioche%2Bwith%2BSage%2BButter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Comté Brioche with Sage Butter, Le Servan\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-Kwd68vXt2OI\/XZXZUfmoWAI\/AAAAAAACNZY\/2dak9yUJcY0jAfQ7eYZzbfriNj4YM7mCwCLcBGAsYHQ\/s1600\/Comte%2Bbrioche%2Bwith%2BSage%2BButter.jpg\" title=\"Comté Brioche with Sage Butter, Le Servan\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EComté Brioche with Sage Butter €6, Le Servan\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EComté brioche with sage butter. Four of my favourite things, together at last! I couldn't NOT order it. This brioche was warm and soft and melty and delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s6VLdOS8Yq8\/XZXZUttlaII\/AAAAAAACNZc\/Ijj4OHlVHngQdOFompMoaZOVRjV4UckQQCLcBGAsYHQ\/s1600\/Wonton%2BSoup%2Bat%2BLe%2BServan.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Wonton Soup and Salmon Brioche, Le Servan\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-s6VLdOS8Yq8\/XZXZUttlaII\/AAAAAAACNZc\/Ijj4OHlVHngQdOFompMoaZOVRjV4UckQQCLcBGAsYHQ\/s1600\/Wonton%2BSoup%2Bat%2BLe%2BServan.jpg\" title=\"Wonton Soup and Salmon Brioche, Le Servan\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ENoodle Soup with Pork Wontons\u0026nbsp;€12\u003Cbr \/\u003ESalmon Brioche with raw cream €13\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe also shared a wonton soup, and toasted brioche with smoked salmon and raw cream. I wouldn't normally think to order an Asian dish while in Paris, but I'm so glad we got the noodle soup. After having been in Germany for nearly three weeks, I was totally missing noodles and chilli! The salmon brioche was mega indulgent - the brioche was nice and fluffy, with a light char on the edges. I'd never had raw cream before (\"crème crue\"), and it was incredibly rich and decadent with a gorgeous tang. I think I'm in love.\u003Cbr \/\u003E\u003Cbr \/\u003EClarice knew that \u003Ca href=\"https:\/\/www.tenbelles.com\/\"\u003E\u003Cb\u003E10 Belles Bread\u003C\/b\u003E\u003C\/a\u003E (17-19 Rue Breguet, 75011 Paris) was just around the corner, so we headed straight there after breakfast. You may remember that I'm a fan of the original \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/06\/1-night-in-paris.html\"\u003E10 Belles\u003C\/a\u003E \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/08\/2-nights-in-paris.html\"\u003Ecoffee shop\u003C\/a\u003E\u0026nbsp;near the Canal Saint-Martin, and we'd loved the 10 Belles bread at Clamato, so I was super keen to check out the bakery! Unlike the tiny bolthole coffee bar, 10 Belles Bread was huge! They (obviously) bake all the bread there, and there's a little courtyard out the back if you want to eat in.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-taXp-zf0ulk\/XaGb6-MP0sI\/AAAAAAACNd8\/tIiOhPH5XbcSIb47PpdIp7GO4jVCSm2sQCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"10 Belles Bread\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-taXp-zf0ulk\/XaGb6-MP0sI\/AAAAAAACNd8\/tIiOhPH5XbcSIb47PpdIp7GO4jVCSm2sQCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread.jpg\" title=\"10 Belles Bread\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E10 Belles Bread\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThey sell bread by the kilo (€9.50-11 per kilo depending on the type), and Clarice bought some to take home. (She had some with scrambled eggs the next day and said it was excellent!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kzwlazmuy8o\/XaGd0sODGeI\/AAAAAAACNeQ\/-B9krWuCcxMsAUr31DITZF1mnWDkl6vagCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BBread.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"10 Belles Bread Bread\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-kzwlazmuy8o\/XaGd0sODGeI\/AAAAAAACNeQ\/-B9krWuCcxMsAUr31DITZF1mnWDkl6vagCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BBread.jpg\" title=\"10 Belles Bread Bread\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E10 Belles Bread Bread\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003EI was about to return to Germany (the land of bread), so didn't think it was sensible to buy a loaf, but I did buy some cookies for the train ride home. (One chocolate chip, one chocolate rye, one sesame cookie).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XtVbu4Fk7PA\/XaGb6oqORzI\/AAAAAAACNd4\/L925zWFh9EcmO0fWGpEY2UoFpfPOb73QACLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BCookies.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cakes and Cookies at 10 Belles\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-XtVbu4Fk7PA\/XaGb6oqORzI\/AAAAAAACNd4\/L925zWFh9EcmO0fWGpEY2UoFpfPOb73QACLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BCookies.jpg\" title=\"Cakes and Cookies at 10 Belles\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECakes and Cookies at 10 Belles\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd given that I was at 10 Belles, I couldn't resist buying a quick coffee! (Despite the two coffees I'd already had that morning, whoops). Fabulous, as expected.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EF9Syx3eryw\/XaGb5TTJD9I\/AAAAAAACNd0\/jupuUpwwSwAK_6RFMcV9xYx33YLaNgYVQCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BCoffee.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Coffee at 10 Belles\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-EF9Syx3eryw\/XaGb5TTJD9I\/AAAAAAACNd0\/jupuUpwwSwAK_6RFMcV9xYx33YLaNgYVQCLcBGAsYHQ\/s1600\/10%2BBelles%2BBread%2BCoffee.jpg\" title=\"Coffee at 10 Belles\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECoffee at 10 Belles\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAfter this we took a walk through the nearby \u003Cb\u003EBastille Market\u003C\/b\u003E on the way. It's one of Paris' largest markets and a great place for a wander.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NjjjOz5Ubug\/XaGpbThjeMI\/AAAAAAACNeg\/sDhAQ_VozP869184KWdt1QGAJ0E2EQ7LQCLcBGAsYHQ\/s1600\/Bastille%2BMarket.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Bastille Market\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-NjjjOz5Ubug\/XaGpbThjeMI\/AAAAAAACNeg\/sDhAQ_VozP869184KWdt1QGAJ0E2EQ7LQCLcBGAsYHQ\/s1600\/Bastille%2BMarket.jpg\" title=\"Marché Bastille\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMarché Bastille\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-lRp12CjqIm0\/XaGpbEYGtJI\/AAAAAAACNec\/rb2NzAJ8deIP1xqhB8YQNAlpP5D4y22eACLcBGAsYHQ\/s1600\/Bastille%2BMarket%2BCheese.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marché Bastille Cheese\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-lRp12CjqIm0\/XaGpbEYGtJI\/AAAAAAACNec\/rb2NzAJ8deIP1xqhB8YQNAlpP5D4y22eACLcBGAsYHQ\/s1600\/Bastille%2BMarket%2BCheese.jpg\" title=\"Marché Bastille Cheese\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMarché Bastille Cheese\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-u88F7qnLwNU\/XaGpbuIAqUI\/AAAAAAACNek\/dglfSdwD6joLWq9X8_9ltIrkLgEoFZ4iQCLcBGAsYHQ\/s1600\/Bastille%2BMarket%2BMushrooms.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marché Bastille Mushrooms\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-u88F7qnLwNU\/XaGpbuIAqUI\/AAAAAAACNek\/dglfSdwD6joLWq9X8_9ltIrkLgEoFZ4iQCLcBGAsYHQ\/s1600\/Bastille%2BMarket%2BMushrooms.jpg\" title=\"Marché Bastille Mushrooms\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMarché Bastille Mushrooms\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd from here it was a teary goodbye and then to the train back to Germany! Here are the \u003Cb\u003E10 Belles cookies\u003C\/b\u003E I ate on the trip. (Well, I ate about half of each of them on the train, and slowly finished them over the next few days). They were incredible. The chocolate rye cookie was super dark and rich, with a nice nuttiness from the rye flour, and the choc chip cookie was a great example of one of my favourites. The sesame cookie, however, was the star. It had little flecks of black and white sesame, and a fantastic pop of salt. I have no idea if they used tahini or just roasted sesame seeds, but it had a really deep sesame flavour. I loved it!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YO39vPBFOVE\/XZXVbUVvdBI\/AAAAAAACNY0\/TaPYEedqWsUbHtIfSopt27ZEGDJiiUDqQCLcBGAsYHQ\/s1600\/Ten%2BBelles%2BCookies.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"10 Belles Cookies\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-YO39vPBFOVE\/XZXVbUVvdBI\/AAAAAAACNY0\/TaPYEedqWsUbHtIfSopt27ZEGDJiiUDqQCLcBGAsYHQ\/s1600\/Ten%2BBelles%2BCookies.jpg\" title=\"10 Belles Cookies\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETen Belles Cookies - Dark choc \u0026amp; rye; Choc chip; Sesame\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd finally (yes, we're getting there), I just wanted to share the \u003Cb\u003Egoodies I bought\u003C\/b\u003E while in Paris. I think I'm slowly getting better at being realistic about the amount of things I buy. (And now that I've been home for a few weeks, I can confirm that I've been consuming these, and not just preciously hoarding them in the pantry until well past the use-by date, haha).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Q1GvSSb1wCU\/XZSQFBBdH-I\/AAAAAAACNYY\/o180HEl7gzU35Bc28nyaLfAZ0et1-y9agCLcBGAsYHQ\/s1600\/Parisian%2BGoodies.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-Q1GvSSb1wCU\/XZSQFBBdH-I\/AAAAAAACNYY\/o180HEl7gzU35Bc28nyaLfAZ0et1-y9agCLcBGAsYHQ\/s1600\/Parisian%2BGoodies.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EParisian Goodies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EA summary.\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.pierreherme.com\/\"\u003E\u003Cb\u003EPierre Hermé\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;M\u003Cb\u003Eacarons\u003C\/b\u003E - The best! I love the mogador (passionfruit and chocolate), and got four of them, but also enjoyed the Infiniment Vanille de Madagascar, the Barbade (chocolate, vanilla, tonka bean), and LOVED the Infiniment Praliné Noisette.\u003Cbr \/\u003E\u003Cb\u003EFines Gallettes\u003C\/b\u003E - pretty good, but I think I prefer the classic \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/06\/1-night-in-paris.html\"\u003EBiscuits Sablés de Normandie\u003C\/a\u003E\u0026nbsp;by the same brand.\u003Cbr \/\u003E\u003Cb\u003ECrême de Salidou\u003C\/b\u003E - salted butter caramel in a tube! I've been having it on crepes, but am tempted to squeeze it straight into my mouth.\u003Cbr \/\u003E\u003Cb\u003ELe Chocolat Alain Ducasse\u003C\/b\u003E\u0026nbsp;- intense bean-to-bar chocolate production, expensive and exquisite. The little box of bonbons were a favourite from a \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/sweet-treats-from-paris.html\"\u003Eprevious trip\u003C\/a\u003E, and this time I splashed out on the chocolate spread as well, with hazelnut praline and peanuts inside. It's great and I've been spreading it on toast, on crumpets, pancakes, anything! And everything.\u003Cbr \/\u003E\u003Cb\u003EKusmi Tea\u003C\/b\u003E\u0026nbsp;- my new favourite. I like the spearmint tea, and the Alain Ducasse special edition white tea. (I was upsold a Tropical White tea, with peach and mango, also lovely).\u003Cbr \/\u003E\u003Cb\u003EBlue and White serviettes; Wooden Plate\u003C\/b\u003E\u0026nbsp;- A very thoughtful gift from Clarice, that could definitely be used for my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/03\/breakfasts.html\"\u003Ebreakfast Instagrams\u003C\/a\u003E!\u003Cbr \/\u003E\u003Cb\u003EYellow Terrine\u003C\/b\u003E\u0026nbsp;- gift from the friendly Basque butcher at L'Ami Txulette. I don't know if homemade terrines are in my future, but I reckon it'd be perfect for cakes or puddings.\u003Cbr \/\u003E\u003Cbr \/\u003EAND FINALLY THE POST IS DONE! It's taken me ages to write it up, but I really wanted to record the entire weekend, and was so excited to share all the details with you. I just couldn't think of what to cut out. Massive thank-you Clarice for a lovely trip and being an excellent host! A big thank-you also to José and the little guy for their hospitality and being super nice and super cute! I hope to see them all again real soon!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003EPrevious trips to Paris:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Paris%202011\"\u003EParis 2011\u003C\/a\u003E (A 5 night trip)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/07\/paris.html\"\u003E3 Days in Paris\u003C\/a\u003E (2013)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/08\/2-nights-in-paris.html\"\u003E2 Nights in Paris\u003C\/a\u003E (2015)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/06\/1-night-in-paris.html\"\u003EOne Night in Paris\u003C\/a\u003E\u0026nbsp;(Summer 2016)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/a-wintry-weekend-in-paris.html\"\u003EA Wintry Weekend in Paris\u003C\/a\u003E\u0026nbsp;(2 nights in Winter 2016;\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/sweet-treats-from-paris.html\"\u003Elots of sweet treats\u003C\/a\u003E; dinner at \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2017\/03\/bistro-paul-bert.html\"\u003EBistro Paul Bert\u003C\/a\u003E)\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Paris%202018\"\u003EParis 2018\u003C\/a\u003E\u0026nbsp;(\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/02\/paris-2018.html\"\u003EA one night trip\u003C\/a\u003E; lunch at \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/paris-2018-astair.html\"\u003EAstair\u003C\/a\u003E)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/4125080530821635474\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/10\/paris-2019.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4125080530821635474"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/4125080530821635474"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/10\/paris-2019.html","title":"Paris 2019"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-sB-7q_QeRlU\/XZXissBTqfI\/AAAAAAACNZs\/9zlffSsd1iouIjqCbqrbunwz84v18Xr-gCLcBGAsYHQ\/s72-c\/Place%2Bde%2Bla%2BRepublique.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});