Bonjour!

The winter months are absolutely wonderful in Paris. The lines are shorter at our favorite museums and sights, and the restaurants put their best foot forward for the locals - steak frites never tasted so good!

Since we’d rather be in Paris in December, January and February, we’re offering you an amazing opportunity on Friday, November 25, 2011.

The dining room in our Penthievre apartment

Instead of spending Black Friday* braving the crowds for lackluster deals, you can spend that day with Haven in Paris. On November 25 only, we’ll be offering amazing discounts on stays in December, January and February, including 20% off all 1-week, low season visits. Now that’s a deal to write home about… from your perfect pied-a-terre in the city of light!

The master bedroom in our Penthievre apartment

Contact us now to begin planning your Paris visit, and we look forward to finalizing all the details on November 25th.

Warmly,
Erica, Genevieve, Maggie, Ariel and Andrea
The Haven in Paris Team

Our Lagrange apartment, located on the Left Bank around the corner from Notre Dame

A few notes:

• Offers cannot be combined; we will honor the best rate.
• This discount applies to 1-week visits in most apartments from now through February 29, 2012, and excludes December 18, 2011-January 4, 2012.

All bookings must be secured with a signed rental agreement between 12:00 am-11:59 pm EST on November 25th. The sale will be honored for all emails sent to Haven in Paris during these hours; we will do our best to answer all emails promptly.

Related Links:

• To check out our Paris vacation rental apartments now, click here.
• To contact us to start planning your Paris holiday, click here.
• To take a look at our great special offers, click here.

The master bedroom in our Lagrange apartment

Eating and Paris. No matter how much you might try to dissociate the two, a stay in Paris without its fill of delicious treats could be a holiday in any other northern European capital, albeit one with some pretty nice architecture.  Letting yourself be tempted by the window displays in patisseries and the cozy banquettes of corner brasseries is all part of the charm of living in Paris.

You won’t be blamed for spending your time here eating your way through neighborhood markets and various restaurant guidebooks, but you may find upon returning home to a routine of simpler meals (what, no Coq au Vin for dinner tonight, Mom?) you wish you had brought some of the mythical recipes back with you.

To answer the ever more popular dream of the food-blogger/cook/tourist, scores of great and not-so-great cooking schools have opened up in Paris to teach eager visitors la cuisine française. If you are not serious enough to book a semester at the Cordon Bleu, though, you may find yourself overwhelmed by the options out there. Lucky for you, Ariel and I recently tried out a class at “La Cuisine”, a wonderful cooking school geared towards visitors and locals that we feel confident recommending to anyone looking to delve a little deeper into the secrets of French cuisine.

La Cuisine: Ariel peeling an apple, Geneviève stirring the Crème Anglaise (Julien Hausherr)

Oliver and Jane started “La Cuisine” just over a year ago, and its popularity has already supported their move to a fantastic location right next to the Hotel de Ville. Tired with the demands of her banking job, Jane decided to drop it all, work her network, put together a group of serious culinary professionals and open a cooking school. With a soon-to-be degustation room and cellar, in addition to the two lovely kitchen/classroom spaces, La Cuisine is a great place to soak up a few recipes & tips in a welcoming environment.

On our recent visit, Ariel and I learned from the lovely Nathalie how to make the elusive Crème Anglaise. As side dishes to this queen of creams, we also learned how to make a perfect Tarte Fine aux Pommes and a traditional Tarte Tatin. Ariel has the scoop on the recipes below… – Geneviève

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La Cuisine: Crème Anglaise (Julien Hausherr)

Mmmmm, I could just live off of Crème Anglaise alone! I miss that sweet ambrosia when I’m back in the states, since Americans tend to prefer the frozen version as a garnish to our pies and cakes.

For someone like me, an abysmal cook who can’t even fry an egg, the idea of actually making Crème Anglaise from scratch was madness, something best left to professionals for fear of botching one of the complex intermediary steps.

Au contraire mon amie! After taking the class at La Cuisine, both Genevieve and I have been able to recreate the sweet sauce (to the amazement of our family and friends)!

Here are Nathalie’s foolproof steps for a perfect Crème Anglaise:

Crème Anglaise:

500 ml whole milk

5 egg yolks

80 grams of sugar

½ vanilla bean

• Split your vanilla bean down the middle and add it to the milk
• Bring the milk to a boil in a saucepan over medium-high heat, constantly stirring the pot and being careful not to scald the milk.
• In a separate bowl, whisk the egg yolks with the sugar together until the mixture is thick and pale.
• When the milk has reached a boil, pour just a bit (about a cup) into the bowl with the egg and sugar mixture and quickly whisk it in. This will temper the eggs.  You can repeat this step if you’d like, pouring some more milk into the egg and sugar mixture and whisking together again.
• Reduce the heat on the milk to low heat.
• Pour the tempered egg mixture into the saucepan with the milk.
• You will need to stir the mixture in the saucepan constantly (in a figure 8 motion) to prevent the mixture from burning.
• Be careful never to let the crème come to a boil as it will cook the eggs.
• Stir until the crème coats the back of the spatula. You will know it is just right if you run your finger across the back of the coated spatula and the line your finger makes in crème holds and does not run.
• Then, take the pan off of the stove and place it in a cold water bath. Continue to stir the mixture. The cool water surrounding the pan will cool the Crème Anglaise down.
• Once it has cooled just a bit, strain it and put the mixture into the fridge to finish cooling completely. (Nathalie had a great tip here, she puts her mixture into a shallow cake pan so that it is spread out evenly over a larger area. This allows the mixture to cool evenly and quickly)
• Crème Anglaise can absorb smells from your fridge so make sure you cover it with plastic wrap (touching the surface of the plastic wrap to the liquid) or put it in an airtight container.
• Crème Anglaise is also the base for ice cream! If you have an ice cream maker at home, you can use this recipe for perfect homemade ice cream!

Now, you might think you would be in need of something to soak up your perfectly made Crème Anglaise. Nathalie had a few ideas for that too….

The classic French apple tart is so much more refined than our deep dish American version. The elegantly arranged apples make it look like the chef has spent hours creating this masterpiece. As Nathalie showed us, though, it is actually a really easy desert to make!  You can even create individual tarts as a special touch at dinner parties. Here’s how:

La Cuisine: Tarte Tatin pic crust (Julien Hausherr)

Tarte Fine aux Pommes:

1 puff pastry dough (come on, we know you’ll buy the pre-packaged version and we don’t blame you!)

3 large apples that are roughly the same size (Granny Smith work well)

70 grams salted butter (melted)

40 grams sugar

Cinnamon

1 lemon

• Roll out the dough and cut it into individual circles with a cookie cutter. Place them on a cookie sheet so they are not touching.
• Peel and core your apples, then cut them into very thin slices. Arrange them on top of your dough circles in a “flower” pattern.
• Drizzle lemon juice over the top of the apples to keep them from turning brown.
• Pour the butter over your individual apple tarts, making sure you have distributed it evenly.
• Sprinkle each tart with the cinnamon (to taste) and sugar; making sure the sugar is also distributed evenly to all of the tarts.
• Cook for 12 minutes at 250 degrees Fahrenheit.  Be sure not to open the oven door while they are cooking or else your dough will fall!
• When they come out, let them cool and serve them with the Crème Anglaise!

If you want to step it up a notch, you can always go for the Tarte Tatin, after all, there are few things better than the caramel-apple combination. This French classic is not only easier than it looks, but you can also make individual servings for your friends and family with this simple presentation…

La Cuisine: peeling apples (Julien Hausherr)

Tarte Tatin:

1.5 apples per person (Royal Gala work well)

100 grams of butter (room temperature)

Short pastry dough (pre-packaged is fine, we won’t tell!)

50 grams sugar

1 orange (optional)

• Butter individual ramekins using about 25 grams of your butter.
• Start by making a “dry caramel”: place ½ of your sugar into a pan to melt. Stir it frequently and make sure it doesn’t burn.
• When the sugar melts and starts to turn brown (not too dark), add in the rest of your sugar. Keep it on the heat, stirring frequently until it is fully melted and has turned a golden brown.
• Take it off the heat and add in 50 grams of butter, stirring it in thoroughly until the mixture is cloudy.
• Put one tablespoon of your caramel into the bottom of each ramekin
• Peel and core your apples, making sure the apple is kept whole. Cut up one of your extra apples into thin strips and stuff those into the core of each of your “whole” apples to fill in the core.
• Put one apple in each ramekin adding a dollop of butter on top of each one. This should use up the remaining 25 grams.
• Place all of your ramekins on a baking sheet, and put the baking sheet on a shelf in the middle of your oven.
• Broil the apples on high for 20 minutes checking frequently to make sure they don’t burn or turn black. You want the tops to caramelize.
• After 20 minutes, remove the ramekins and pre-heat your oven to 350 degrees Fahrenheit.
• Return your ramekins to the oven to bake for another 30 minutes. (You can poke a toothpick into your apples to make sure they are tender all the way through, when they are, they are done!)
• Roll out your pastry dough and cut it with a cookie cutter that is roughly the same size as your ramekin.  Poke little holes in the raw dough with a fork to prevent it from bubbling up and place your individual circles on a cookie sheet. Bake them as directed by your recipe or the package.
• When your apples are finished, let them cool just a bit.  You may need to run a knife around the end of your ramekin to loosen the caramel. Place one pastry circle on the top of your ramekin and flip the entire thing over on a plate so the dough is on the bottom and your apple is sitting on top.  Remove the ramekin and you’ll have the perfect little Tarte Tatin. Garnish with Crème Anglaise!

- Ariel

La Cuisine: Observing the Crème Anglaise (Julien Hausherr)

For more information on the wonderful classes offered by La Cuisine, feel free to check out their website. Many thanks, also, to Julien Hausherr, the wonderful photographer who captured these moments.

Related Links:

• Paris By Mouth: Tarte Tatin at the Bistrot Paul Bert
• Eat Boutique on Les Petits Mitrons tart shop in Montmartre
• Dorie Greenspan’s (via David Lebovitz) recipe for French Apple Cake
• Kitchen at Camont cooking classes in Gascony

Written by Ariel Kocourek and Genevieve Sandifer for the Hip Paris blog. Julien Hausherr is a photographer based in Paris, specializing in architecture, still-life and reporting. Contact: julienhausherr@hotmail.fr. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Text by Je Ne Sais Quoi for Parisien Salon

In Paris, the bitter temperatures are finally subsiding and the sun is trying to shine through the seemingly endless grayness.  That means one thing: spring is quickly approaching, and heavy down jackets and wool scarves will be replaced with flirty skirts and blouses. But there’s no need to be in Paris, or any other big city, for that matter, to work Spring 2010 trends into your wardrobe. Here’s what you can expect this season.

Lace and Sheer Pieces

Time to get a little revealing! Having a little lingerie or bra strap show through your outfit is no longer taboo. In fact, inner-wear will become outerwear. Dresses made of satin or any other sheer fabric will do the trick and can be accentuated through draping and layering. These sheer pieces are feminine and delicate, a departure from the sex-kitten trend of the 90’s. French sweetheart brand Heimstone perfects the trend with their selection of sexy and feminine black dresses.

Color and Patterns

The color palette is definitely more vibrant this season, with pink, coral and teal – light and bright hues which are meant to carry us through spring and summer and capture a more youthful tone. Aside from the more romantic, breezy colors, there will also be a prevalence of greens from olive to eucalyptus. The brighter colors seem deliberate by designers who wanted to lean more toward optimism in their collections, and leave behind the dismal state of 2009.

As for patterns, the looks we’re seeing are full of Liberty fabrics. The flowery print on dresses, skirts and accessories is the perfect way to ring in the new season and satisfy your inner femininity. The brand that meets both trends dead-on is Belgian designer Lallou, who combines flirty designs and flattering silhouettes for women of all shapes and sizes. Mix the liberty print with pieces that are more rock and army inspired to dramatize the look.

Headbands

The trend has been slow to pick up speed in Paris, but all that will change this spring. Oversized, embellished bows, the cutesy accessory we all coveted as little girls, are back and made for women. We saw bows and headbands with attitude on the Spring 2010 runways of Marc Jacobs, Luella and Temperley. There are many brands around that are pushing this must-have accessory so that women everywhere can add it to their look this season.

The Faithful Trench

The ultimate basic is constantly being revived and this season is no exception. Stay classic in khaki and beige or ultra-feminine in light pink. We’re also seeing a lot of studs and leather finishings to create a revamped trench that fits with the diverse styles of 2010. For a less classic look, try incorporating the military jacket (veste d’officier) with its shoulders adorned with fringe, jewels or just padding into your look!

The Carrot Pant

The aptly named carrot pant (pantalon carrotte) should definitely be added to any woman’s spring collection this year. Usually about the length of capri pants with pleats in the front, these trousers are comfortable and a good fit for women of all sizes. Save the black for winter. You’ll be seeing them in warmer colors – nudes, mustard yellow, beige, even pink. Pair them with a t-shirt or silk top and a structured jacket since they aren’t form fitting. Top off the look with flats during the day and heels in the evening for a look that is instantly dressier.

What’s great about these trends is you can appropriate them to your look, whether it be more conservative, vintage, or edgy. Go on, embrace the blossoming flowers and warmer temps with Spring fashion!

You can get the spring Paris look by shopping Je Ne Sais Quoi online at www.shopjenesaisquoi.com.

Find the original version of this article on Parisien Salon. Images: provided by Je Ne Sais Quoi and Courtesy of Vogue Daily. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Text by Paris By Appointment Only; Photos by Fabrice Fortin.

Even though they live in the capital of couture, most Parisians can’t sew a stitch. Like most countries, France kicked home economics to the curb decades ago. Since hardly any one knows how to shorten a hem, fix a button, or take in a seam, you can find a retoucheur on practically every Parisian corner. But all that is about to change thanks to Sweat Shop, a new creative collective in the residential 10^th whose mission is to teach Parisians how to make and customize their own clothes.

Filled with revamped 60s school desks, a large central worktable, vintage sewing patterns, pools of colorful yarn, top-of-the-line Singer sewing machines and an adorable chill-out corner with sweet treats, Sweat Shop is a fun communal space where work equals wardrobe.

“The idea is to encourage people to buy less, make things for themselves and recycle what they already own,” explains fashion designer Sissi Holleis, who came up with the out-of-the-box concept with makeup artist Martena Duss.

Sweat Shop functions like a cyber café; only instead of computers you have sewing machines at your disposal. You can rent a machine by the hour and stop by anytime during the week and work on that little design of yours if you know what you’re doing. Or you can sign-up for one of the five thematic workshops that are available each week, and have one of the experts on hand teach you the ropes.

While I’ve never as much as sewn a hem, I’m already obsessing about the 70s YSL jumpsuit that I’m going to make using one of the vintage Vogue patters available for rent.

What to expect at Sweat Shop:

Atelier Ouvert (2H): From beginners to the highly advanced, anyone is welcome. All you need to do is bring your supplies to fix that winter coat lining, make a dress, or copy a pair of your favorite slacks, and your professor will guide you through your project.

Atelier Enfants (2H): Put that kid to work! This introduction course teaches children how to knit, crochet and sew by hand as well as by machine. Think of how much money and time you’ll save when your little tike knows how to hem his own pants or sew back buttons that have fallen off.

Atelier Tricot (2H): Every Tuesday night Sweat Shop turns into a knitting circle during this two hour all-level class.

Atelier Custom (4H): Ripped jeans, cut-off Ts, studded leather jackets, it all sounds so easy, but think again. Customization is the subtle art of glamorous destruction. So let the Queen of customization, Vava Dudu, guide you through the death and rebirth of your favorite frocks.

Atelier Mlle Kou (7H): Mlle Kou, aka Céline Dupuy, swings by the shop once a week to give this all-day couture workshop which starts with an original pattern, is punctuated with tea and snacks prepared by Bob’s Juice Bar next door and ends with you walking away with a fabulous handmade design.

Prices: Click here for a list of prices.

Sweat Shop. 13 rue Lucien Sampaix, 75010, Paris. info@sweatshopparis.com, +33 09 52 85 47 41

Find the original version of this article on Paris By Appointment Only. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Text by Simone Blaser

Sometimes, the planets align. Sometimes old friends come back to Paris (hi Tory!) and sometimes new friends come back to Paris (hi Sarah!) and sometimes you go to dinner at a restaurant about which you’ve all heard loud and exuberant whispers.  It’s never ideal when two people order the same dish – there is so much to try! – but the heart wants what the heart wants (or in this case, the stomach) and so I generally let it slide.  But once in a while the planets actually do align and you find yourself at dinner with old friends and new friends and everyone independently decides to order something different and everyone chooses the very dishes you yourself were trying to decide between and you all agree on the wine, too, and then you just know.  You just know.

The other night was one of those magic nights. The players: Tory, Sarah, and myself.  The setting: le Bistrot Paul Bert, a cozy restaurant tucked in the 11^th off a metro stop – Faidherbe-Chaligny –  where I somehow never have reason to go.

The décor: mirrored walls, eclectic art, tiled floors, roving chalkboard menus.  The tables are quite close to each other, but what better excuse to inspect the meals of your neighbors as your labor over your own decision.  And what a decision!  The 34-euro, three-course menu – all in French – is heavy on the meat.  The wine list is extensive, though not suffocating.   The bistrot also offered about a dozen vins du mois.

Ed Alcock

We shared a bottle of white Bourgogne that was sweeter than expected, but not overwhelmingly so.  The noix de St. Jacques seemed to be a popular entrée, but we opted for starters slightly more decadent: a feuilleté with escargots and champignons des bois swimming in cream; the smoothest most beautiful foie gras with chutney; and a terrine de campagne that melted in my mouth and paired quite nicely with the balsamic dressing of the side salad.  We each sopped up the remaining flavors on our plate with hearty brown bread.

On to the plats: for Tory, a dos de lieu – a man-sized filet of white fish sitting next to a heaping pile of champignons des bois; for Sarah, a glass of red and a pot au feu that was chock full of tender beef, potatoes, turnips, leeks, carrots, and even a fist-sized piece of marrow; and for me, grilled squid, chewy and succulent all at once, served with roasted red peppers.  The portions were surprisingly generous (this is France, after all), and after two courses we were stuffed and happy.  But dessert! Dessert!  Soufflé, lemon and currant sorbets, and the specialty of the maison, a Paris-Brest.  I had never seen one before, but it was a giant puff pastry filled with an airy chocolate-hazelnut cream.  After such a meal, coffee was a must.  There was even talk of Calvados and a trou Norman.  We left the restaurant on a cloud.

Bistrot Paul Bert menu – Courtesy of Lyn Zee (Flickr)

A few notes: all of our choices were fairly traditional and non-experimental, but the simple flavors did their job remarkably.  The clientele was mostly French-speaking, perhaps regulars.  The wait staff was attentive but not overbearing.  All in all a lovely Wednesday evening meal, and a new must in the classic bistrot category.  I will certainly be back soon.

Le Bistrot Paul Bert, 18 Rue Paul Bert, 75011 Paris, +33 (0)1 43 72 24 01

Written by Simone Blaser for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Original text by Lilye. Translated and edited by Geneviève Sandifer. Images courtesy of Madame Figaro.

After taking stock of the latest runway trends, Lilye, personal shopper, blogger and friend of HiP Paris, shares some precious insight on how to navigate a few of this summer’s must-haves. We’re including an excerpt of her post below, but you can check out her entire rundown in French here.

1. A Maritime Hint

The time has come to move away from our favorite sailor shirt, but that doesn’t mean we have to lose the beloved pattern altogether. Dare to wear your stripes with a little subtlety: a  ribbon wrapped around your wrist, a turban in your hair, a hint of pattern peeking out of your Antonio Marras ensemble, or even a tastefully decorated purse will do the trick.

Hermes’ latest collection is also making me mad about navy. Don’t dismiss your staple navy blazer! Paired with a simple white t-shirt and a pair of jeans, it’s so very effortlessly chic.

2. A Powdered Dream

Nude, blushed and powdered shades are the new white this Summer, and the effect is positively chicissime in these head-to-toe looks. Though die-hard white fans will always have a place in the sun, Nude is number 1 this season.

3. A Dash of Military Spirit

Go rogue. The all-out soldier look is one option, but a simple military cap paired with some Jean-Paul Gaultier boots should be adequate camouflage for your urban jungle of choice.

4. A Frilly Breeze

This summer is also full of girly frills. Go Lolita glam with  flirty miniskirts, or boho-indie lover with long layered dresses.

This season is particularly feminine and sexy so you’ll also be seeing a lot of lace, fishnet and other delightfully see-through, gauzy materials.

Bon Shopping ! And if you’re looking for insight into integrating these trends into your warm-weather wardrobe, Lilye is here to help!

Edited and translated by Geneviève Sandifer for the HiP Paris Blog. See Lilye’s original article in French on her blog, The Shopping by Lilye. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

My anxiety subsided as soon as I remembered Les Papilles. This homey little spot near the Jardin du Luxembourg is a favorite among food and wine insiders. I think it’s something to do with the simple and honest cooking, the well-priced wine selection and the likability of owner Bertrand Bluy.

Bluy worked for years as a pastry chef (Fauchon, Troisgros) before opening his own place under a refreshingly simple banner: “des beaux produits traités simplement et de bons vins . . . C’est tout, on n’est pas là pour se prendre la tête!” Bluy’s mission—to serve beautiful products, prepared simply, with good wine and without frills—makes Les Papilles a place that’s enjoyed by both big spenders and budget travelers.

The core of any experience here is the no-choice prix-fixe menu “retour du marché.” For 31 euros, diners all experience the same starter, main dish, cheese and dessert. Our recent meal began with a generous pitcher of creamy endive soup poured over a mound of croutons and smoked ham spiked with piment d’Espelette. It continued with fork-tender beef cheeks, braised in red wine and served from a gleaming copper casserole. For cheese, there was Fourme d’Ambert (a mild blue) paired with a fat and sticky prune, and we finished with pineapple panna cotta topped with caramel emulsion.

Bottles of wine, ranging from steal to splurge, are selected from wooden shelves that line the restaurant walls (corkage 7 euros). While it’s possible to order by the glass, I don’t know anyone who does this. Les Papilles is the place to come when you want to drink a great bottle without the normal restaurant markup.

Price check: The prix-fixe menu “retour du marché” is one of the best values in town, offering four no-choice courses for 31 euros. Even cheaper is the stand-alone “marmite” option for 16 euros—that’s the same main dish but without any padding.

In a nutshell: Bertrand Bluy’s restaurant near the Jardin du Luxembourg is a homey, low-fuss place to enjoy market cooking and great wine. The menu changes regularly but offers no choices, so this place isn’t for picky eaters. Wines by the glass and bottles ranging from sweet to stratospheric.

Les Papilles
30, rue Gay-Lussac, in the 5th Arrondissement.
01 43 25 20 79. Open for lunch Tues–Sat. Closed Sun–Mon.

Catch more of Meg Zimbeck’s fabulous writeups here and here.

Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

Text and photos by Kari Geltemeyer

Day 1

When I say it’s a very big deal to come to Paris, I don’t say it because I’m an idiot, I say it because where I come from people stay in their places. And this can’t be understood, perhaps, unless you grew up in exactly the same way, in a town of 8,000 people and a family of seven in the middle of Wisconsin surrounded by dairy farms, where—when I was young, at least—nobody seemed to stray too far. It wasn’t done, it wasn’t much considered, and if it was talked about, it was something impossibly foreign and unbelievably expensive and certainly too far away to actually be real…  (To this day my parents’ reaction is “Ack! Paris! Alone??! Aren’t you scared!”) Of course I’m scared! That’s why I’m doing it. So when I say it’s a very big deal to come to Paris—as it was earlier to get to New York City and then London—I say it because as I sat in JFK alone Saturday night, after six months of planning and wildly enthusiastic anticipation, what every voice inside my head was telling me to do was go home… But I didn’t.

Day 2

Paris, today I found you! In my heart, I mean, outside the camera. Today I wandered through le Marais, and I sat still. It was cold and I sat at Glou and tasted the sea. I sat in the sun at Place des Vosges and felt the spring. I bought books in a little red shop and watched ice skaters outside a gigantic town hall. I turned corners not knowing what I would find there—walking occasionally antithetical to my purpose, just because I could—and around every corner was another small miracle, in some way large or small.

And now it’s official; now we are in love.

For more from Kari, check out her blog.

Written by Tory Hoen for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.

UNICEF -UNICEF’s field staff is working around the clock to help save the tens of thousands of children who have been injured in the quake, separated from their families, and desperately need clean water, food and other help.

PlanUSA – Plan already has 143 staff on the ground in Haiti working to provide immediate relief in the wake of the disaster. This organization has a long-standing presence in the country.

Oxfam America - Oxfam’s 200 staffers stationed in Haiti, including a highly trained emergency response team of 15, are rushing to meet the most urgent needs, such as providing clean water and other public health necessities.

ActionAid - ActionAid has worked in Haiti since 1996; their crisis response efforts focus on providing shelter, clean water and medicine to survivors.

ACCION International – ACCION is working with SOGESOL, its Haitian partner, to provide services and support to its 13,500 microfinance clients in the nation.

You can also check in with Medecins San Frontieres and Action Against Hunger. Even the smallest contribution helps!

Text by Simone Blaser

For coffee addicts who think they’ve seen it all—we’ve reached the new frontier. It involves beans that have been “pre-processed” by the Brazilian Jacu bird, and while it doesn’t come cheap, Jacu bird coffee may be very well be worth the 8 Euros/cup you’ll pay for its “clear sharp flavor with a bright acid tang.” As if you needed another reason to visit La Caféotheque, this coffee-scented haven is Paris’ only outpost that deals in Jacu bird coffee (imported from Brazil). Intrigued? Scared? Read on…

The Jacu bird lives in coffee trees and ingests only the best Arabica coffee berries—whole.  What’s more, these beans remain intact after they have been passed by the bird. The beans are then collected and harvested by the folks at Camocim Farms and exported to coffee-enthusiasts around the world. According to Yadh Elyes, a barista at the caféotheque, only two coffee shops in all of France sell this eccentric coffee: a small café in Lyon, and the Caféotheque here in Paris.

Photo: countryliving.com

And in case you’ve forgotten about the many other merits of the Caféotheque—or if passed coffee just ain’t your thang—drop by for a visit to rediscover the back wall covered in drawers, each labeled with the name of a coffee-producing country and each containing samples of raw coffee beans. Read, write or just repose in comfy armchairs and check out the local artwork on the walls; for a quicker (and less expensive) caffeine-hit, the coffee bar has a variety of options on tap. Pull up a stool and take in the view of the baristas (artists, really; let’s call a spade a spade) at work.  Watch the steady hand of the barista as he pours milk into your cappuccino in the design of a tree or a flower.  Don’t forget to ask about the collection of coffee oils unique to this spot.  If you’re particularly lucky (and it’s not too crowded), you just may walk in to find Yadh playing the piano that sits in the back room.  You play too?  No problem—just ask and you’ll be graciously allowed to tap away at the keys. Perhaps my favorite part of the Caféotheque is the thick smell of grinding coffee that hangs in the air like an atmospheric layer. On sunny days, the rays of the sun cut through the smoke and you feel like you’re in a coffee-dreamscape.  Indeed you are.

La Caféothèque, 52 rue de l’Hôtel-de-Ville, 75004. Metro: Pont Marie (line 7) or Hotel de Ville (lines 1 & 11) or St. Paul (line 1). Hours: Tues-Sat 9:30am-7:30pm, Sun-Mon 12:30pm-7:30pm

Written by Simone Blaser for the HiP Paris Blog. Looking for a fabulous vacation rental in Paris, Provence, or Tuscany? Check out Haven in Paris.