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From the plush towels to ideal location, our apartment was perfect. Thanks for living up to your promises! Justin, Melbourne

Archive for September, 2009

The Bridges of Paris; Spectacular Sunrise Views!

Wednesday, September 16th, 2009

Magnificent sunrise over the Seine in Paris

Magnificent sunrise over the Seine in Paris

Woke up early on Monday at our Merlot apartment near the river in Paris.  I grabbed my camera and tore out of the apartment for a short run along the Seine.  What a gift, watching the sun rise over Paris!  I gazed in awe from the Pont Alexandre III near the Invalides. The sky turned pink and yellow while the sun slowly rose above the beautiful river, touching the water and the monuments as it rose.

I thought how lucky I was to have this morning: to be in Paris, stay in an apartment near the Seine, to walk to the river a few blcoks away:  the light, the beauty and magic…for these special moments. C’etait magnifique!

Vowed to learn more about the bridge and the bronze statues which range from powerful god-figures to an absolutely charming nymph straddling a wriggling fish. I’m no great runner and it didn’t matter at all when I started to walk. I headed towards the Louvre and slowly wended my way home:  fifteen minutes from the Musee’ d’ Orsay to my door. I loved every moment!

Taking it all in, I was reminded of a book I read by Harlan Coben where the protagonist finds himself in Paris.  It’s a good mystery from an excellent writer.

Harlan Coben from Long Lost:

But more than that, Paris makes you feel alive.
Makes makes you want to feel alive.
You want to do and be and savor when you are here
You want to feel, simply feel, and it doesn’t matter what.
All sensation is heightened
Paris makes you want to cry and laugh and fall in love and write a p
oem and make love and compose a symphony.

Merci M. Coben, on ne peut pas mieux le dire.


Commanding the sun to rise over Paris

Commanding the sun to rise over Paris

Perfect reflections of the Grand Palais and Pont Alexandre III

Perfect reflections of the Grand Palais and Pont Alexandre III

Charming and playful statue of a nymph riding a fish!

Charming and playful statue of a nymph riding a fish!

Every neighborhood of Paris has its special parts, but remember this sunrise. However much I enjoy more distant neighborhoods, from the outer Marais to Montmartre, I’ll always want to live near the Seine.

Water so still buildings and trees perfectly reflected.

Water so still buildings and trees perfectly reflected.

A Delicious French Salad!

Wednesday, September 16th, 2009
Use Globe and Poivrade artichokes if they are available

Use Globe and Poivrade artichokes if they are available

Refreshing Artichoke Salad by Christian Constant

Early this year, we launched cooking lessons for guests inthe Michelin starred kitchens of the Violon d’Ingres.  This excellent restaurant has become a favorite in the 7th arrondissement among Parisian locals and businessmen alike.  The lessons have also been a success, thanks to the hard work of Head chef Stefan Schmidt. He offers small group lessons for our guests most Monday mornings.

I popped in one day and was the lucky recipient of a tasting of his excellent Artichoke Salad, or Salade d’Artichauts.  The salad is light, low calorie and refreshing.  If you don’t care for artichokes, the vinaigrette alone is worth saving.

Salade d’Artichauts
Artichoke Salad

Ingredients for 4 servings

2 globe artichokes
6 violet or poivrade artichokes (Violet are versions of poivrade artichokes. This smaller variety has almost no choke and the inner half is very tender.  Taste is somewhat bitter, a little hazelnut and also delicious sliced thinly)
4 handfuls aragula
200 g (7 oz) cultivated mushrooms
100g (3 1/2 oz) shallots
1 bunch flat-leaf parsley
1 bunch chervil
1 qt. white stock* (*Powdered chicken stock may be substituted)
1 3/4 oz. olive oil

Vinaigrette:
2 tsp Dijon mustard
2 Tbsp sherry vinegar
5 oz. peanut oil
Salt and freshly ground pepper

Preparation time: 20 minutes
Cooking time: 15 minutes

Prepare the vinaigrette:  In a bowl, combine the mustard, sherry vinegar and peanut oil, season with sale and fresh ground pepper.

Rinse the globe artichokes, remove the exterior leaves and the hairy inner chokes and quarter the artichoke bottoms.  In a saucepan, saute’ the bottoms in olive oil; season with salt and pepper, add half of the stock.  Cover and cook over low heat until the liquid reduces by half; remove from the heat.

While this mixture cools, rinse the poivrade artichokes, remove the outer leaves and cut each in half lengthwise.  Saute’ them in a little olive oil, without browning, season until tender. Spoon the cooking juices over the artichokes and let cool.

Risen the aragula and spin dry. Mince the shallots. rinse and finely chop the herbs.  Rinse the mushrooms and slide thinly.

Divide the aragula among the plates and add the artichokes.  Sprinkle with the mushrooms, shallots and chopped herbs.  Spoon the vinaigrette over and serve.

Cooking lessons by Christian Constant

Cooking lessons by Christian Constant