The sixth is the center of our Parisian universe.  Though we take up just a tiny sliver of its 0.8 square mile (about 300 square feet to be exact), we have spent a large chunk of our dining hours within its boundaries, everywhere from hole-in-the-wall joints to nicer sit-down restaurants to the well-frequented Monoprix supermarket for a meal back at home.  There remain many known and unknown gems to be sampled but we have no doubt that we will get through most of them, or fail trying.  After all, we love eating as much as we love living where we live.
 
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Four Baguettes
   
Eric Kayser
23, rue de l’Ancienne Comédie
Closed Sundays
01.43.25.71.60
M° Odéon

 
Euro - 8 or less
Paris is known for its bakeries and one is unlikely to go wrong with the offerings from any of the numerous neighborhood boulangeries.  So, go ahead, just pick one and pop your head in.

During our first days here, the woman from whom we sublet our initial apartment recommended the baguette monge at the neighborhood establishment:  Eric Kayser on rue des Petits Carreaux.  “It’s the best in the world,” she wrote.

Thus, one early morning courtesy of the lingering jet lag, we walked down to the head of the pedestrian lane that, after a block, becomes the more well-known rue Montorgueil, in search of this best bread in the world.  We did, however, have to wait until the worker finished his early morning cigarette outside the door before officially opening up the shop.  For our patience, we were rewarded with what was exactly the superlative bestowed upon it.
 
 
 
 
 
  Pieces from a delicious meal:  A baguette monge (1.05€) in your hand is all you need to look and feel the part.
 
 

 
 
 
 
The crunching sound of the loaf’s exterior is music to the ear; its innards soft and still warm to the touch.  Yet, it is the crispiness of the crust that is divine and induces the moaning of delight.  It tastes good with anything – pâté, prosciutto, Nez’s homemade salsa, etc. – or all on its own.

We have had a variety of pastries and desserts from this and other Eric Kayser branches and they are all superior.  But it is the bread that brings us back time after time.  If there is something that makes New York pizza New York pizza, then there must likewise be a counterpart for French bread.  For just a little over a euro a loaf, clutching one around the city is more than just another of the stereotypical images of things French.  It is also a sign of being in the know and, more importantly, an indication of a simply delectable meal to come.

Where else?  15 other locations throughout Paris.  (See website.)
 
 
 
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