Guide me in Paris

You can’t talk about Paris or France without talking about the sacrée baguette! probably one of the nicest things about France. So Guide me in Paris is pleased to announce the winner of the best baguette in Paris competition can be found in the 18th District of Paris at Le Grenier à Pain Abbesses. This very prestigious competition happens every year and other than wining €3000 prize money there is a year contract with the Elysée Palais.  Read the rest of this entry »

 The first Metro station called “Porte Maillot” opened in 1900 and was the terminus of Line 1, and was therefore a loop, allowing trains to turn around without reversing. Like Porte Dauphine and Porte de Vincennes, it was arranged with a central waiting area and tracks on either side, with two tunnels. The station was replaced with a new station a short distance to the west with the extension of Line 1 to Pont de Neuilly in 1937. The new line dives down and passes under the old loop. In 1992 this old station was turned into a reception area by the RATP, now the “Espace Maillot”. The new platforms were built 105 metres long to accommodate 7 cars trains in the future, a plan which has never been realised. Read the rest of this entry »

The Guillotine was used in several different areas of Paris from the Louvre to Place de la Concorde, Hotel de Ville and also at the Prison de la Grand Roquette. The prison is no longer there but if you pay attention you can still see where the guillotine was installed. Whe Read the rest of this entry »

L’Escargot is one of the great typical French restaurants that is really worth trying. Found in the 1st district,  38 rue Montorgueil (Metro Etienne Marcel) you will find yourself in what one can only describe as a lovely old fashioned Parisian bistro. Read the rest of this entry »

In Paris you can hail a cab only when the “Taxi” light on top is illuminated. At peak hours it is advised to order a cab by phone (see my link page where you will find the telephone numbers for the big Parisian taxi firms). Meters start at 2-3 euros, a little more if you call in advance. drivers are not required to carry more than three passengersat a time, and you can be charged more for baggage, a fourth Read the rest of this entry »

For my first competition I was quite surprised in how much interest this received. For my first competition I asked the following question. Read the rest of this entry »

The “One Two Two Club”  rue de Provence 75008 (Metro St Lazare or Havre Caumartin) was one of the most prestigious and popular brothels in Paris. The “One Two Two” pronounced in English,was a a very well known brothel, used by many famous people including Cary Grant and Randolph Churchill, Winston Churchill’s son. Read the rest of this entry »

Christmas is coming, and “Guide Me in Paris” thought you might want to see some photos of the Christmas Market that can be found in the heart of Paris on the world famous Champs Elysées. The Best way to visit the Christmas market is on the Metro (Metro Concorde or Clémanceau).

I went for a walk and had a look at everything that was for sale and you will find a bit of everything, from people serving glasses of hot spicy red wine and the famous “Tartiflette”  which consists of cheese, white wine, bacon and onions (well known in the ski resorts) to clothes, cheese and French regional art and crafts. I really recommend a visit for the Christmas atmosphere, and the fact that at the same time you are on the Champs Elysées!! Read the rest of this entry »

“Guide me in Paris” is happy to to announce our first competition, please check out the link below and good luck!.

Competition (Please click here)

Firstly, I will briefly explain what a “Foie Gras” is, the main ingredient is of course a lovely plump pink Goose liver (400-500 grams), you clean and de-vein the goose liver and then season with salt and pepper. Then you lay the liver in a small terrine dish and feel free to add a large tablespoon of Sauternes ( A sweet white wine). Then you cook the liver at a low heat for about two hours (95°) in a bain-marie. Allow to cool and leave in fridge 24 hours. You then serve with some warm toast. Read the rest of this entry »