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  • Eye Prefer Paris is an ex-New Yorker's insider's guide to Paris. Richard Nahem writes his blog from his fabulous 18th century apartment in the fashionable Marais district of Paris

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« September Eye Need to Do’s- Vincent Gagliostro, Bobin'o, and Techno Parade | Main | Metro Station of the Month:Notre Dame des Champs »

September 04, 2007

Comments

Grace

Richard, you're forgiven, because it's one of my favorites too! I remember when it opened - probably about 20 years ago now! Soo charming with easy chairs and comfy seating and of course those fabulous desserts. Even the name is adorable. It means "The Dormouse in the Teapot." A reference to Alice in Wonderland, perhaps?

richard nahem

thanks grace.yes, i think it's a reference to Alice in Wonderland because all the murals reference Alice.

purple

Please forgive my ignorance. At a cafe such as this, does one seat oneself or ask to be seated or wait near the door to be directed? Many thanks!

richard

the seating policy is kind of loose. If you see a waiter just tell him you want to sit.you can also seat yourself and they probably won't make you get up.

purple

Many thanks!! I find that much success in French restaurants comes from starting off on the right foot and sometimes it's hard to tell which foot that might be...

Super website, BTW!

Mary

Paris pastry or not. The pictured desserts are just plain overcooked most are burned black. Any good cook knows this makes the dish taste BITTER. Not exactly what diner looks for in a sweet dessert.Desserts in the USA are much more carefully prepared not over browned. Many desserts and breads as well are just plained burned and don' taste good.

romain

The cakes are amazing but the place is not. Amongst the rudest staff I have ever experienced in Paris: upon our seeing a mouse the waiters merely laughed at us and told us to get out. Disgusting.

Gigi

To Mary. Creme Brulee is a "burnt dessert" as well. Be open and especially try to not compare US desserts to theirs. They have a different culinary tradition that we can learn from. I'll take a homemade French pastry over Betty Crocker with industrial ingredients and bleached flour..burnt or not, any day.

And yes, this place is best kept as a secret but oh well, it's out now. Love it there. :)

Rita Schwartz

Is it possible to request that they post their recipe for lemon meringue extravaganza. Every time I go to Paris, I stop at the cafe and order a lemon meringue pie/tart. I don't speak French well enough to cajole them into sharing their recipe and I am not sure if this is even appropriate in France, but I sure would like to duplicate this wonderful pie. In fact, I am wondering if there is a site where I can make this request. Thanks, R.Schwartz

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