Weekly A to Z, July 9th.
The one from France.
Bonjour! I thought you might enjoy a breakdown of my week with Butter Stories. Just a reminder that I was (generously) invited (and enjoyed every minute)!
4 July, DXB - CDG, Paris Montparnasse train station to Nantes, and overnight in the Sozo Hotel. I was awake from 4:30 AM to essentially 12:30 AM, so I was ready for the very comfy bed — and we were all delighted by the novelty of being cold in July.
5 July, up early (!) to visit Ferme des Aubiers and learn about true Farm to Table butter production with Beillevaire. Did I milk a cow? You bet I did! The cheese range is available at Maison Duffor, for any interested UAE readers (and I’m desperately awaiting the salted butter, which is a little bit of heaven). After an al fresco lunch, we drove over to Rennes, explored a bit, then enjoyed dinner at Le Piccadilly (happy birthday, Francois!), and spent the night in the quirky Balthazar hotel. Check out some highlights from the day here.
6 July, a drive over to Laval, to visit yes, a dairy museum (which is more interesting than you might think!). In the afternoon, we visited the covered market, La Criée, and finally, an enjoyable meal at Holen* restaurant (my first Michelin experience since dining at Manresa*** in November 2019!!), featuring dinner and flavored butter by Chef Tugdual de Béthune. Here’s a feature on our meal. I’m working on a review for paid subscribers.
7 July, Did I mention this trip is about butter? We drove to the Bordier manufacturing site, where we sampled the most delicious butter of my life (including flavors like vanilla, buckwheat, and seaweed — available with Classic Fine Foods, in case you’d like to order). The production team at Bordier is so much smaller than you might think, and I was impressed with their global presence. It was then into Rennes city center, and jumping on the train back to Paris Montparnasse, then checking in at hotel Maison Malesherbes (and PCR tests), with a bit of exploring. Jen and I decided on a last-minute dinner at Les 110 de Taillevent, and it was such an excellent decision. Dining outside in the late summer sun with beautiful fresh food in Paris, does it get any better?
8 July, Perhaps our busiest day, we enjoyed a buttery breakfast at Thierry Marx Boulangerie, then visited La Grande Epicerie de Paris (did I buy butter? Oui!), we traveled over to Cook’n with Class to learn the art of French viennoiserie (video forthcoming), a quick tour of Montmartre, and ending our fabulous trip with dinner at Belle Maison (with perhaps the most patient and amazing waiter in all of Paris). Total step count? Nearly 24K!!!
9 July, I’m planning a wee wander around Paris for some final gifts with the limited space I have remaining in my luggage, and then returning to Dubai! I booked us to CDG with Blacklane, a service I’m happy to start using again.
A very special thanks to the team Sopexa for their brilliant coordination and a week full of interesting visits and engaging culinary partners. The lovely company of Yasmine, Jen, Dalia, Sandy, and Nicole made the trip even more memorable. I’m already looking forward to our reunion!
Please feel free to reach out and ask me about any of the above. I’d love to share more about my experience.
Grilling is over, cook inside. Business Insider
You love to see it. NPR
One box, please. Funk Food Bakery
Stop using these toxic words in your life. (I’m coming for you, ‘cheat day.’) Good Housekeeping
What are the best chip and dip combinations? The Kitchn
Add some sustainable foods to your grocery list. The Takeout
Paging Dr. Brandt. (Also, to be considered.) Food and Wine
An essay about Frito pie. Washington Post
A ham goes up an escalator. Twitter
Restaurants are struggling to find workers. Grub Street
I guess not then. OMAAT
Do you have questions about gummy bears? The Takeout
(enthusiastic) Scottish whisky tour. Twitter
This seems like something I need to try when I’m home. Jenis Ice Cream
Not sure if I agree with this hot girl food. Vice
I’m so looking forward to seeing Eric and Poppy tomorrow and then diving into some final cleaning and packing. I also missed a TON of deliveries last week, so it might be a busy week of arrivals in the Brandt-Wright household (I’m not complaining). Best of all? Next week’s newsletter will be sent while we’re in transit to the US!!!!
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