Lactose Intolerance in Paris: The Plight of the Dairy-Challenged

August 18, 2011  by Bryan Pirolli

Gelato from Amorino in Paris is a no-no for the lactose averse, unfortunately! (Josh Leo)

Hello.  For about ten months now I have been grappling with intolerance in my life, something deeply rooted and painful to me and to loved ones.  I feel that it’s time to come out with it, to share this issue publically in order that others may not suffer as well.  Here it goes:

My name is Bryan.  I live in Paris.  And I am lactose intolerant.

I join the roughly 30 million Americans who, by the age of 20, develop some sort of negative reaction to dairy products.  If I were in America, I probably wouldn’t worry so much, since there are more soy alternatives available in the grocery store than stars in the sky.  The real problem is that I live in France, a country that can proudly boast a different cheese for practically every day of the year.  Cream-filled pastries line bakery windows.  Ice cream and gelato can be found on every corner.  How’s a guy supposed to deal with such blatant intolerance of his own intolerance?

Double-dairy: for extra creaminess, do as the French: spread a little butter on your bread before heaping it with brie (Bhamsandwich)

I’ve learned to cope.  I don’t take it personally that most French foods are riddled with lactose molecules.  Every time I get the urge to grab some Camembert or ask for a double scoop of pistachio ice cream, I remember the pain.  Consuming the dairy sends a ticking time bomb into my gastro-intestinal tract.  Mere hours later, it feels as though a family of rabid meerkats are tirelessly trying to burrow their way out of my stomach.  It’s not good.

So for the past few months I have resisted, swearing off cheese and opting for meats on my picnic sandwich instead.  No more butter, just olive oil, please.  Yogurt?  Sure, if it has those bacteria in it that will help me digest the evil lactose (look for bifidus at the supermarket yogurt aisle).

Erica Berman

Bye bye ice cream, hello sorbet – with the added vitamins helping to fight scurvy, who could complain?  It’s difficult to pass up the fruity seasonal sorbet varieties at Pozetto or Grom (like fig and blueberry) once you try them.  The alternatives, seemingly less tempting but altogether surprising, are there if you choose to look. Continue Reading »

Posted in Food, Parisian Living | 17 Comments »

Navigating the French Cheese Shop (Fromagerie)

February 6, 2009  by Haven in Paris

Photo Erica Berman

Ah, cheese. The dizzying selection. The alternately intoxicating and overwhelming smells seeping out of shop fronts and market stalls. The fierce opinions and friendly neighborhood banter while waiting in line. Cheese (and cheese shopping) is, unequivocally, one of the pillars of the French way of life. With over 350 French cheeses to choose from, buying a lunchtime treat can be an intimidating cultural challenge. With that in mind, here’s a shortlist of what you need to know when venturing out to the cheese stand…
• Most French cheeses are either Cow (Vache), Goat (Chèvre) or Ewe (Brebis) milk based, though appearances and tastes vary extensively within these categories.
• Go artisan. With so many artisan cheese shops and stands selling high quality, farm-to-market products, you’ll definitely want to forego the convenience of your corner supermarket, which mostly likely stocks mass produced goods, when purchasing cheese. Your palate will thank you…
• Don’t be afraid to ask for a sample. Pick out 2 or 3 cheeses that seem appealing and politely inquire: “Est-ce-que je peux gouter celui-ci?*” Pop the slice in your mouth, chew thoughtfully, nod approvingly and, if you’ve settled on your selection, order it up! For harder cheeses that have already been cut, 100g is a fairly standard serving. Round cheeses (Camembert, for example) are sold as a whole or half reel, and smaller goat cheeses (Crottin) are sold individually.

Continue Reading »

Posted in Parisian Living | 3 Comments »