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Happy New Year 2017! A Look Back HiP Paris’ Best of 2016

Montmartre Roundup

As 2016 draws to a close, the team at HiP Paris would also like to take a moment to thank all who have contributed over the past year, as well as our dedicated readers. You all make HiP Paris what it is!

We’re ready for the excitement 2017 has in store, but are first taking a look back at some of our favorite pieces of 2016:

Cuillier Cafe Montmartre

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An Interview with Raphaële Marchal, Food Writer Extraordinaire & Author of À La Folie

Raphaële Marchal A La Folie Book

À La Folie, Stéphane de Bourgies

If there’s one name to know in Paris’ fizzing new food scene, it’s that of Raphaële Marchal. Contributing writer to the all-things-sugar magazine, Fou de Pâtisserie, and the Parisian’s go-to guide for young and creative cuisine, Le Fooding, the 26 year-old also runs her own successful food blog, En Rang d’Oignons, and contributes to many of the gastronomic events in Paris.

With names like Pierre Hermé and Jacques Genin in her iPhone contacts, it’s no wonder that Raphaële decided to write a book on pastries. À La Folie, released in Paris on November 10, presents 60 pastry chefs and their signature creations alongside the most exquisite (and mouthwatering!) photos from David Bonnier and Antoine Pesch. With recipes from Christophe Adam’s caramel éclairs to Yann Couvreur’s impeccable millefeuille, to Jacques Génin’s zesty lemon and basil tart, À La Folie is 100% sweet and oh-so Parisian.

Want to impress your husband with your culinary flair? Polish up on your French (an English translation of the book is in the works) and pull out the old KitchenAid. Ethereal Parisian pastries are your well-deserved reward.

We sat down with Raphaële over lunch at AG Les Halles to discuss her favorite sweets, her go-to pastry shops in Paris, and her Montmartre neighborhood.

Raphaële Marchal A La Folie Book

À La Folie

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Ore by Alain Ducasse: The Gastronomic Jewel Behind Versailles’ Golden Gates

Ore by Alain Ducasse at the Palace of Versailles

Overlooking the Pavillon Dufour behind the golden gates of the Versailles palace is the newest gem of the Alain Ducasse empire. Ore, the first ever full-service restaurant within the walls of the seventeenth-century palace, affords a peaceful and simple space apart from its rich surroundings.

Taking its name from the Latin word for mouth, Ore is a gastronomic experience not to be missed. The name is also a nod at the French word for gold, or, the preferred color of French monarch Louis XIV that is reflected in the restaurant’s interior design, and even in the presentation of the cuisine.

Ore by Alain Ducasse at the Palace of Versailles

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