Elixia is an artisanal lemonade made in Champagnole, in the Jura department in France. Created in 1856 by Faustin GIRARDET, our limonaderie has maintained throughout its history tradition and quality. In 2000, the 6th generation takes over the activity and brings some new products as a new label. It uses the same recipe as in the nineteenth century (water, sugar and natural flavors are the only ingredients); Also it uses the same material of manufacture as in the nineteenth century, and the bottle is mechanical closure like back in the day. It is also available in three essences from organic cultures: Nature and lemon, orange blossom, rose. It is not very sweet. The main selling area of this product is naturally the Jura. It is offered as an aperitif in many restaurants in Haut-Jura, in specialized stores and at you grocery store. It is also distributed throughout France as well as in Belgium, the United States, Great Britain, Switzerland and newly in Canada. This is a product made in France.
I am moving in my new house
Denmark is a country made for cyclists. The country is criss-crossed by over 12,000 km of well-marked bike paths, taking you through easy terrain and a unique nature. The Danes love biking and most have a bicycle. In fact, one-third of the population working in Copenhagen travels by bicycle. Whether the weather is dull, sunny, snowy or even windy, the visitor notices dozens of people of all ages pedaling at good speed on wide tracks. Getting around by bike is part of the attractions and tourists are quick to rent a bicycle as soon as they arrive.
Denmark, which plans to build on this image, even has its “Cycling Embassy”, which brings together town planners, designers, local authorities as well as the Danish Cycling Federation or the railway company. What is the secret of Copenhagen? Why do you practice cycling? At the town hall, seems almost astonished by the question. “Because it’s the simplest, fastest, and cheapest way to travel,” he says. The most reliable, too. In this agglomeration of 1.6 million inhabitants, traffic accidents, all modes combined, kill less than 15 people per year,
The promotion of cycling, which was the subject of a still shy policy in the 1960s, grew stronger in the 1970s, when the oil crisis forced the Danes to ration fuel. Today, when people ask the people of the capital why they pedal every day, only 5% cite the environment or global warming, but 56% talk about speed, 37% simplicity and 29% low cost. The cyclist is above all concerned about his safety. They also move by bike. Forty thousand cyclists can use a bike that created traffic jams. The first time they discover Copenhagen, visitors are stunned to see so many bicycles. Denmark offers all the conditions for the development of cycling tourism: good cycling facilities, numerous bike paths, a well-established cycling culture, flat terrain, and in Denmark the cyclist is never far from sea !
Where did I park my bike
2.3 km from pedestrian promenade. difficult to realise. you know it: it’s long! The banks of the Seine offer a space in length for a walk more than half an hour at a steady pace. Before it was for cars. The town hall has succeeded in its bet: this is clearly a relaxing area, right in the city center, without the stress of cars. So there are some small corners where you can rest: giant Fatboy cushions on self-service, deckchairs, Zzzz spaces (fitted containers), tipis … A nice walk.
The pedestrianization of the Berges de Seine Rive gauche was formalized in 2012 with a first inaugural section of a 1.5 km running from the Town Hall to the Quai Henri IV. A linear course of 3.3 km, starting from the Tuileries tunnel (1st) to the Arsenal basin (4th). This new space is dedicated to pedestrians, rollers and other bikes on a surface of almost 4.5 hectares for a total pedestrian and cycling connection of 7km. Not bad at all. The Berge de Seine Rive Droite has sports facilities, games for children, refreshments, moored boats serving as a floating market and restaurant. Also shops of products and tourist souvenirs. From a practical point of view, the project involves the closure of the Georges Pompidou road between the tunnels of the Tuileries and Henry IV. The fully pedestrian zone, left bank, which was inaugurated Wednesday June 19, extends from the bridge of Alma to the port of Solferino. .1.800 m2 of garden floating on the left bank. For the children of the games a dedicated space with a wall of slate, games on the ground, teepees. Bars and restaurants. A Zen space to meditate, to the lawn to take a nap, to play a game of petanque. The spirit of Paris beach. All that is very nice . Here are photos.
Opened in 1865 by the promoter Moïse Polydore Millaud, on the site of the former National Arena, the street carried until 1897 the name of avenue Millaud. Located near the Gare de Lyon train station, Rue Crémieux is a pedestrian street, paved since 1993, lined with small pavilions of similar profile, with two floors and colored facades. The street also bears the mark of the flood of 1910. Rue Crémieux is accessible by the metro line to the station Quai de la Rapée as well as by the bus lines RATP 20 24 57 61 63 65. it is located In the 12th arrondissement. It begins at the Rue de Bercy and ends at the Rue de Lyon. Here are some photos.
Located in the chic Rue du Bac, the Italian restaurant Al Dente welcomes you in a rather sober and relaxed decor. On the menu, Italian cuisine enhanced with fresh products: excellent pasta such as Linguine alla bottarga or Tagliatelle black scallops, good pizzas both fine and crispy, but also fish and fine meats . Al Dente an authentic Italian restaurant. I went with my two funny friends to test out the restaurant. Excellent food. The service excellent.
Al Dente 38 rue de Varennes 75007 Paris
Metro-Rue du Bac
Strozzapreti with sausage
A millefeuille or millefeuille is a piece of pastry made of three layers of puff pastry and two layers of pastry cream. The top is iced with icing sugar or fondant. You can add jam or fruit. It was been created by François-Pierre de La Varenne who described it in his French Cook in 1651. It would then have been perfected by Marie-Antoine Carême, cook of Charles-Maurice de Talleyrand-Perigord.
Ingredients (for 6 people): For the dough:
– 500 g puff pastry
For the pastry cream:
– 1 egg
– 1/4 liter of milk
– 50 g of sugar
– 35 g flour
– a packet of vanilla sugar
– icing sugar
– a chocolate tile
Or simply powdered sugar which I prefer.
Cooking time: 25 minutes.
La Cité fleurie is a group of about thirty artists’ studios located between 61-67, boulevard Arago and rue Léon-Maurice-Nordmann, in the 13th arrondissement of Paris. The workshops were built between 1878 and 1888. Paul Gauguin, Amedeo Modigliani, César Domela, Henri Laurens, or Henri Cadiou lived here at the beginning of the twentieth century. Louis Neillot (1898-1973) settled there in 1934 and lived there until 1972. The city is always reserved for artists but it was threatened by promoters in the 1980s, who wanted to build on the site, it has Been rescued by protests which culminated in its classification. Since 1994, it is partially inscribed (facades and roofs) under the title of Historic Monuments.
The Place de la Concorde is one of the major public squares in Paris, France. Measuring 8.64 hectares (21.3 acres) in area, it is the largest square in the French capital. It is located in the city’s eighth arrondissement, at the eastern end of the Champs-Élysées.
Located on the right bank, in the 8th arrondissement, at the foot of the Champs-Élysées, it connects these, which rise towards the northwest, to the gardens of the Tuileries which extend towards the south-east. Via the Rue Royale, it opens to the north on the Madeleine.
The statue of Strasbourg
Belle Maison, 4 rue Navarin 75009 Paris.
TÉL : + 33 1 42 81 11 00 – Metro: St George.
Franck Baranger the chef throws himself into the water for a royal fishing with a siren that gives him good fish for his restaurant. Awesome cooking in the kitchen only with an unsustainable white burgundy. The catch of the day: the card announces the risotto of squid with celery and chorizo, the octopus of coconut and paimpol of paimpol, the ravioli of poultry and lemon, the monkfish with almonds and spaghetti of courgette, mackerel fillets and cabbage rave Steamed, or quasi-fried veal and potato mousseline with lemon. For dessert, Tatin cream double tart, preserved rhubarb and ice mascarpone, or chocolate ganache with crumble coffee and vanilla ice cream from Madagascar.
I went with a couple of funny guys to dinners and this restaurant is worth trying it out you would not be disappointed.
- the octopus of coconut and paimpol
The Sardines Millésimées
Whatever I did not know is the information I will put at your disposal is very interesting. The vintage sardines are prepared in the old style (cutting, evisceration and manual frying and refining for 6 months) at the best time of the season, when the sardine is very tasty. That is a very important point. Do not forget that the sardine improves with time, turn it every 6 months so that the sardine absorbs the oil in a homogeneous way.
Fresh (never frozen) sardines must be sown at the best time (late summer) and in small nets (bolinges) so that their chairs are not compressed.
Fresh (never frozen) sardines must be sown at the best time (late summer) and in small nets so that their chairs are not compressed. So local fishing and quick product processing, traditional oil cooking and not steaming, followed by a long draining. Everything is done by hand. It’s craftsmanship that is much better and much better. Dabs the limp sardine must be presented on the belly or its back. Olive oil must of course be of quality. It is a cheap fish, rich in omega-3, phosphorus, vitamin B3 and vitamin B6. Therefore, it must be consumed before the posted date. If it is sardines Millésimées you can open it after the date is outdated. There is a gentleman who ate a can of sardine Millésimées 30 years after the expiration date. At the opening, the sardines very plump and was a little white. No strong odor but a complex and discreet fragrance. I have to experience it at least once. For some product we go back to the craft industry. The ‘sardinophiles’ therefore collect their boxes of vintage sardine so that they consume only six to twelve years after the date posted on them.