Tuna Melt

It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without…

It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drink red wine with cheese, and that you shouldn’t let soap anywhere near your cast iron skillet. Nope, nope, and nope. Not sure where these things get started, but people grab the ball and run with it without turning around to realize they are completely off the field.

Another thing you hear a lot is that fish doesn’t go with cheese. In addition to Moules au Roquefort (mussels with Roquefort) in France, Shrimp Saganaki (with feta) from Greece, and Machas a la parmesana (clams with Parmesan) from Chile, the Tuna Melt is a popular sandwich in the States. However, I do draw the line at les sushis restaurants and decline the bœuf fromage brochette that comes with yakitori assortment plates in France, and ask if they can swap it for a second roasted duck. I love melted cheese, and I like sushi. I’m not sure I want them in the same meal, but à chacun son goût…to each their own taste.

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La Cidrerie

When I heard about La Cidrerie, I knew I wanted to go there. I like beer, but I don’t have the same capacity for it as locals do; young people in Paris seem to have no trouble polishing off those pint-plus giant glasses of beer that have become ubiquitous on café tables. Cider hasn’t gotten the same attention that beer, wine, and other French beverages…

When I heard about La Cidrerie, I knew I wanted to go there. I like beer, but I don’t have the same capacity for it as locals do; young people in Paris seem to have no trouble polishing off those pint-plus giant glasses of beer that have become ubiquitous on café tables. Cider hasn’t gotten the same attention that beer, wine, and other French beverages have gotten, but that’s changing.

Benoît Marinos is changing that in Paris with La Cidrerie. And you won’t find a better selection of French sparkling ciders anywhere else in Paris, or France. Or maybe the world.

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