Paris: The 7th Arrodissement and the Musée d'Orsay

This week I want to revisit Paris. Before I continue, I have a confession. It wasn't a "love at first sight" city for me. Over the years, however, I have begun to fall slowly in love with it. I think once I had seen the big sites that tourists, naturally, mob and after discovering my love of French history, I have been able to get a little bit better sense of the soul of the city. Each time I visit, I'm left wanting more. It's such a multifaceted place. I believe it's one of those cities you can visit year after year over the course of a lifetime and always have something new to experience.

I hope it make it a city this blog visits over and over as I find new places to see and new tidbits of history and food fun.

With that being said, today we're going to the 7th arrondissement and the Musée D'Orsay.

I thought it might be nice to do a little introduction of the neighborhood instead of just jumping right into the Musée d'Orsay. As you might know, Paris is broken up into neighborhoods called arrondissements. There are 20 in all and each one has its own flavor.

The 7th, also named Palais-Bourbon, is located on the west side of city and is on the Rive Gauche/Left Bank.

It is an area of old nobility and current wealth. Within its limits is Faubourg  Saint-Germain, a neighborhood long known for its aristocratic inhabitants. According to Wikipedia, le Faubourg, the neighborhood, has been so well-loved by French nobility and aristocracy throughout history that the name continues to be used to describe French nobility in general.

As you can see in the map below, there's lots to see here.

It's home of the Eiffel Tower and Champ de Mars, the long open green space in front of the tower.

You can also find the Palais Bourbon where the Assemblée Nationale, the lower house of the French parliament, does their business.

Julia Child lived with her husband, Paul, in the 7th. The US State Department assigned him to Paris for work in 1948. They lived at 81 Rue de l'Université in the upper levels.

Imagine if they had been assigned elsewhere. I wonder if she would have fallen in love with cooking and food in the same way.

At the heart of the 7th is Hôtel des Invalides with its gilded dome. Les Invalides, first commissioned by Louis XIV in 1670 as a hospital and home for war veterans, now houses Napoleon's tomb and the Musée de l'Armée.

There's so much to see here, including a really well planned exhibition following the timelines of WWI and WWII via artifacts, paintings, and video. My favorite section had ancient and early modern European war stuff. I have a bit of a thing for armor and swords and the like, so I loved this place. I'm planning a post about it later.

Once place I haven't been able to visit in this arrondissement yet and am really chomping at the bit to see is the Musée Rodin. Apparently it has an amazing rose and sculpture garden outside along with Rodin's masterpieces, like The Thinker.

Next time I'm in Paris, I'm making this a priority.

One museum that I did get to see is the Musée d'Orsay, which is located right next to the Seine. This museum is most famous for its impressionist and post-impressionist collection of paintings, but it also houses pieces of sculpture, photography, and, apparently, furniture. When I was there most of the upper galleries were closed for renovation so I missed some of the pieces, but what I saw was still staggering. It has a very different feel than the Louvre, which seems much more traditional.

What makes Musée d'Orsay special is that it is a former train station, which was once called the Gare d'Orsay. It is a piece of art in itself.

The interior is modern, airy, and light. It encourages tranquil strolling from piece to piece. I liked just sitting on one of the benches in the middle while soaking up the atmosphere as much as I liked seeing the Van Goghs, Monets, Degas, Renoirs, etc., etc., etc.

A couple of unique gems the museum has are scale models they have at the end of the center aisle. One is a cross-section of the Paris Opera House. The other is a 1/100 model under a glass floor of the area surrounding the Opera House as it was in 1914.

It just made me feel like a kid standing over the model of the city. The glass is kind of cloudy now, so I don't have any pictures, but I think it's something you should see in person if you like that kind of thing anyway. You, too, can feel like a giant stomping around Paris!

I've also heard that the museum has a wonderful  and beautiful restaurant on the first floor. I didn't get to try it, so I can't vouch for it, but the pictures on the museum's website look lovely.

What's really great about having a restaurant (and a café and a self-service place on the Mezzanine) inside is that you know you can spend hours and hours wandering around art, refuel, and then spend more hours and hours wandering around art.

But if you do not want to spend hours and hours looking at art, you can come in for a bit, look around a little, enjoy the architecture, eat in a beautiful place, and then get the heck out of Dodge. I know you're out there. I know museums bore some people to tears at times. I understand. Sometimes, you just don't want to be cooped inside when a whole pulsating city is waiting for you outside.

That's another thing the 7th offers: The pleasures of daily life from cafés to shops.

The last two times I was in Paris, I stayed with my family in the 6th arrondissement. We often walked up Rue de Bac and then turned left onto Quai Anatole France on our way to wherever we happened to be going at the time. All along the left hand side were these amazing antique boutiques. Views of the Seine framed the right. It was heavenly.

Since we were there in August, all of the boutiques were closed, but that didn't stop me from pressing my face as close to the glass as socially acceptable and ogling the treasures. I remember one store seemed to specialize in Renaissance pieces and had multiple, detailed, colorful board games from the period. I wish I had taken some clandestine pictures now because they were just beautiful, especially for someone like me who goes crazy over little historical things like that.

That kind of experience really seems to sum up the 7th for me so far. It's not really young or very hip. It's quiet, refined, full of rich surprises, and perfect for a relaxing stroll.

 

 

On Wednesday I'll share a short history bite of something my family and I finally stumbled upon while walking in this area.

A Couple of Changes

Last night I was in the basement grabbing a bottle of wine and inspiration hit. It was a bottle of Chianti from Castello di Meleto where I once stayed. Picking it up reminded me of how important food and history/stories/culture are to the travel experience, at least for me. I love how the "ham" and the "histoire" of each trip connect to make a whole, unique, wonderful experience that is so easily recalled with something as simple as a bottle of wine. I've also been wanting to make my posts feel more connected and focused. So I'm going to test out some changes during the next couple of weeks and see how they work out. Instead of having a Daydream Destination on Fridays, I'm going to start with a destination on Monday. That destination will be like a theme for the week. On Wednesday, I'll do a little history post that relates to the destination and, then, on Friday I'll do a food post.

I'm also working on some general travel posts about things like my travel philosophy, how I pack, trip planning tips, etc.

I think it's kind of a journey figuring out what works best, but that is what is making it fun now.

See you Monday with a new destination to dream about. Have a great weekend!

Homemade Mint Chocolate-Covered Coffee Beans

In my Christmas stocking I got a tube of mint chocolate-covered espresso beans. They were so good that I would savor just a couple every day to make them last as long as possible. Well, a couple of weeks ago as I was getting one, the bottom fell out of the tube. I watched helplessly as they all scattered across my floor.

After I stopped shaking my fists at the sky and crying out "nooooooo," the thought of eating them anyway did cross my mind. 3-second rule right? Then, I remembered how much dog and cat hair I vacuum up every week. "But I could rinse them," I thought.

Don't worry, I didn't. I came to my senses and they all went into the trash as I whimpered.

The next day, as I mourned those beans, I realized that I could try to make some. It ended up being a fairly easy experiment. Here's how I did it.

Since this was an experiment, I used whatever chocolate I already had. If you're a chocolate/coffee snob, by all means use whatever you prefer, it will only make them better.

First, I pulled out all the ingredients and tools:

  • Chocolate chips
  • Coffee or espresso beans
  • Mint extract
  • Cocoa Powder (optional)
  • Medium pot
  • Medium metal bowl
  • Heat resistant spatula/wooden spoon
  • Slotted spoon or skimmer
  • Baking sheet
  • Parchment paper
  • A fork
  • Mesh strainer/sifter (only if coating them in cocoa powder)
  • Small bowl (only if coating them in cocoa powder)
  • A jar/container to put them in

I was originally going to cover them in chocolate and drizzle them in white chocolate, I but decided against it in the end. My Christmas beans were dipped in both, so if that sounds good to you, go for it.

My measurements this time were:

  • 1 c. chocolate chips
  • 1/2 c. coffee beans
  • 1/2 tsp mint extract (This wasn't quite enough for me. I'll bump it up next time.)

I began by making a double boiler.  I just filled a pot with a couple of inches of water and put a medium-sized metal bowl on top, making sure the bottom of the bowl does not touch the water.

I then put that on the stove over medium heat and added the chips. I forgot to add the extract at this time which caused the chocolate to seize later. Make sure to add the extract with the chips, but I'll show you how I "fixed" it.

I used a heat-resistant silicone spatula to stir the chocolate constantly as it melted, a wooden spoon would be fine, too.

If you forget to add the extract at the beginning, the chocolate will seize and look like this:

Don't panic and don't add any other liquids. You have two options. Start over or add a bit of fat to bring it back. Adding fat, like butter or shortening, will make it more like a ganache. I chose the latter and added tiny bits of shortening until the chocolate was smooth again. Doing this will change the way it sets up and make the chocolate a bit softer, but it worked out in the end.

After the chocolate was completely melted and smooth, I pulled the double boiler off of the heat. Then, I threw in my 1/2 cup of beans and stirred them around until they were well-covered.

Once all the beans were covered, I pulled them out in groups with the stainless skimmer. They drained for a few seconds over the bowl and then I transferred them one by one to the parchment-covered baking sheet by using a fork to push them off.

Once the beans were all on the parchment-covered baking sheet, I let them set up a bit. If your chocolate didn't seize you can let them harden completely for a couple of hours. At that point you can be done and put them in a jar. Or you can do the process again and coat them in a layer of mint-flavored white chocolate, drizzle them with white chocolate, or even roll them in cocoa like I did.

Since my chocolate was more of a ganache, it was softer and I knew it would not harden into beautiful shiny chocolate. I could have left it to harden as much as it could, but then they would melt quickly in the hand. What I did was wait until it was set-up/substantial enough to handle but still malleable, rolled them into nice bean shapes, and then sifted them in cocoa powder.

Once they were all hand-rolled, to coat them in a fine dusting of cocoa powder, I put groups of them into a sifter, added cocoa powder and then sifted the excess out into a cereal bowl.

That's all there is to it! To finish up, I put mine into a small mason jar. Now I can enjoy them without worrying that the bottom will fall out. The great thing about making your own is that they're pretty easy and you control the ingredients. Use your favorite chocolate, favorite beans, and experiment with flavors. After making these, inspiration hit and  I now want to try making caramel covered coffee beans.