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. 

Djibril Bodian the wining baker, was a runner-up last year . His bakery produces 1900 baguettes every Sunday. Over 163 bakers entered the competition which started in 1994 .

97% of the population have declared that they eat baguette everyday (Sofres independent controller 2009 operation ‘Bread’).

History of the Baguette

The “baguette” is sometimes said to be a descendant and pain viennois, bread first developed in Vienna, Austria, in the mid-19th century when deck ovens, or steam ovens, were first brought into common use. Deck/steam ovens are a combination of a gas-fired traditional oven and a brick oven, a thick “deck” of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officer August Zang, whom some French sources thus credit with originating the (probably twentieth century) baguette.

Deck ovens use steam injection, through various methods, to create the proper baguette. The oven is typically well over 205 °C (400 °F). The steam allows the crust to expand before setting, thus creating a lighter, more airy loaf.

The baguette today is often considered one of the symbols of French culture viewed from abroad, but the association of France with long loaves predates its creation. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and in fact by the nineteenth century some were far longer than the baguette: “loaves of bread six feet long that look like crowbars!” (1862); “Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me.

But, states an article in The Economist, in October 1920 a law prevented bakers from working before 4am, making it impossible to make the traditional, round loaf in time for customers’ breakfasts. The slender baguette solved the problem because it could be prepared and baked much more rapidly.  Unfortunately, the article is not sourced. The law in question appears in fact to be one from March 1919, though some say it took effect on October 1920: “It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning. The rest of the account remains to be verified, but the baguette – that is, a much thinner, crustier version of the several traditional “pains longs” – does appear to be a twentieth century innovation.

I strongly recommend a trip to the Rue des Abbesses 75018 for many reasons, the first, is that there is a great friendly atmosphere and you find yourself in this village and it gives you a typical French feeling that is very relaxing. You will find lots of fruit and vegetables shops with some amazing fruits and fishmongers that will amaze you by the choice of fish. You will also find some cool young designer clothes shops that will satisfy everyones budgets and bric a brac shops that are worth a visit.

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.

 If you like “Foie Gras” or you want  to try it and see what all the fuss is about then you must try Divay’s Foie Gras. Divay is one of the best in the world. Divay showed me their orders that they have for Christmas from all over the world.

Divay has a shop at 4 rue Bayern 75017 (Metro Ternes)  open Tuesday to Saturday 08.00 – 19.00.

The Foie Gras is sold in porcelain dishes for the following prices,

250g         €43          3-4 people

500g        €76          6-8 people

1 kilo       € 122       12 – 16 people

Divay have said that you may try the “Foie Gras” free of charge at the shop!

Google Map (Please click here)

For those of you that do not know what a brioche is, it’s basically a butter rich bread that originates from Gisor and Gournay in Normandy and not the Vendee as people often imagine. Gournay is also renowned for its very good quality butter. Brioche is believed to have been invented in the 16th century. There are various kinds if brioche but the best is the Praluline or it’s little sister the Pralusienne, that can only be found in Paris at ”François Pralus” 35 rue Rambuteau (Metro Rambuteau).

The Praluline was invented in 1920 by Auguste Pralus and in 1955 Auguste Pralus was voted “Best Baker in France”  this was due to his now world famous brioche. If you are looking for a present for friends or family try it, is delicious and unusual. People order them and have them sent all over the world (Japan,USA Sweden etc).

 A smaller brioche called the Pralusienne is also available the difference is the size and the vanilla from Madagascar that has been added to the same recipe as it’s bigger sister.

How is it made?

This light brioche is a mixture of the finest ingredients, almonds from Valancia and nuts from Piémont ,France. The original aspect to this brioche is the pink colour that may look a bit cheap , but to taste is incredible. Imagine, slowly baked, mixed into a light buttery dough.

The small bakers in Paris  has been known to sell 800 on a Saturday!!

Google Map directions (Please click here)

Price

Pralus

Small €6 or Large €12

Pralusienne

Large  €12

Please see links below

Please click here (Debauve & Gallais Site)

Google Maps (Please click here)