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Food Wednesday: Best baguette in Paris, also another amusing blog
By Ann | November 21, 2008
Welcome to another edition of Food Wednesday (*which sometimes appears on Thursday, or even Friday). What’s going in French food media this week? Well, Le Figaroscope searches for the best baguette ordinaire in Paris. Before we reveal the winners, perhaps you’re wondering — what is a baguette ordinaire?
Most boulangeries make at least two types of baguette, the “tradition” and the “ordinaire.” The “tradition” is usually slightly more expensive, and uses fancier flour and a complicated baking process. The “ordinaire” has a thicker crust and a softer interior; its price hovers at or below 1€. According to Le Fig’s interview with master-boulanger Gontran Cherrier, the ordinaire should have a golden crust with a well-aerated, honeycombed mie (remember that word? It refers to the soft interior of the bread). How does one make a good baguette ordinaire? “By taking your time,” says Cherrier. “Unlike the baguette tradition, there is no process for the ordinaire. Add the liquid and yeast and the dough will start to ferment. In order for the bread to be good, one must knead it slowly, and respect the time it takes to ferment… The secret is the time.”
Le Fig judged 20 baguettes ordinaires on appearance (aspect), smell (nez), texture, and taste (goût). And the winner? Boulanger Jacques Bazin for his 0.90€ baguette ordinaire (85 bis, rue de Charenton, 12ème, tel: 01 43 07 75 21). It was interesting to note that Au Duc de la Chapelle, which Le Fig heralded only a few weeks ago as the best baguette in Paris, placed at number 13. Click here for a list of all twenty.
*French nerd alert* Here are some words I learned while reading this article:
pétrir (v) — to knead
alvéolé(e) (adj) — honeycombed
étranglement (noun, m) — constriction
Back in the Anglophone world, the New York Times has a silly article about a 12-year-old food critic. Except he’s not a food critic. He’s just a 12-year-old who sometimes (or maybe just once) eats at restaurants alone. Seriously, New York Times, was it a slow news day or something?
According to this article from the AP, Beaujolais Nouveau has arrived but nobody’s drinking it because it doesn’t taste very good this year. (This year? I think they meant never.)
Watch Carla Bruni Sarkozy (CBS) on David Lettermen and hear Dave speak French!
Finally, this funny blog, Ask a Frenchman, delves into all sorts of crucial cultural questions like, Why don’t French people wear deodorant? Or, What do French people have against peanut butter? Or, Why can’t French people wait patiently in line? Lots of essential knowledge here for those interested in France!
Topics: Food Wednesday |
2 Responses to “Food Wednesday: Best baguette in Paris, also another amusing blog”
Comments
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November 24th, 2008 at 12:27 pm
Did the article go into the rules about breaking off the end of the baguette for illicit munching on the way home from the boulangerie? Also, my very unscientific observation is that baguettes are better in the north and center of France, and less good on the Cote d’Azure and in Provence. Could that possibly make sense?
February 4th, 2009 at 6:45 am
I love the idea of being a food journalist ! I am probably an ideal candidate. Great information on baguettes. Seen some interesting behavior with these
1.People munching on baguettes, while walking or in public transport
2.Crushing it before nibbling, this probably saves you from cuts from the sharp edges.
Simply love food in Paris, especially cheap ones.