Guest Post: Are you ready for some football? English football, that is.

Massive Wembley Stadium

Hello, this is Matt - I've taken over this blog from Claire so that I can recount my trip to Wembley Stadium to see a real live Premier League football game. 

In April, Claire and I traveled to London where she attended the London Book Fair, while Sophia and I explored the city, its monuments, and its pubs.  April is also the month when English Football really gets hot. Top-tier european football clubs - with their international players, global television revenue, and foreign billionaire owners - compete in many different tournaments, often simultaneously.  Though the World Cup and the Euro Cup only occur every four years, as a British football fan, you've still got three mega-tournaments to look forward to every spring: the Premier League championship (the new, glossy and empty tournament invented in the 1990’s), the F.A. cup (the oldest but less rich English championship, most similar to the NCAA bracket where underdog small-market teams can eliminate the big ones), and if the team is good enough, the Champions League (cue triumphant Wagnerian brass filigree), the most important annual tournament for any European football club.

My friend Mark James, a lifelong Chelsea fan, had secured two tickets for us to see Chelsea play in the F.A. cup semifinals at Wembley Stadium.  As someone who loves soccer but had never observed English football in detail, this match was very educational. 

We had 8th row seats!

The Best Cheap Lunch in Paris

Yep that's me on the left there.

Paris aficionados will already know that the best way to eat for cheap in this city is to do it at lunch - lunch is still the main meal of the day for many French people, and cafes in this city specialize in lunch formules, or set menus, usually for under 15 euros. For this you'll usually get several courses - an appetizer, main dish, and often a choice of dessert or a glass of wine. I've actually been taking myself out to lunch lately on Wednesdays, when Sophia has a babysitter, and plan  to do some good lunchtime food reporting in future posts.

But, when I first came to Paris in college, I was stunned by how expensive the food was here, and just had no idea how I would make it on a student budget. Then I discovered L'As du Fallafel on Rue des Rosiers in the Marais, and my life was forever changed. It still wins my best cheap lunch in Paris award, and its one of my favorite things to recommend to visitors.

L'As du Fallafel means "The Ace of Falafel", and its on a street where its got a lot of competition - in fact, its sort of the street of falafel stands - but I've never gone anywhere else. Rue des Rosiers is also the food center of the Marais's Jewish roots - just down the road is Sacha Finkelstejn, an honest to god Jewish deli where you can get a pastrami sandwich, as well as several Kosher butchers. You won't be able to miss the place because of the long ling outside, which usually moves fast. Ask the order guy for a fallafel with everything, including sauce piquante, and you'll get a pita stuffed with falafel, tahini, about five kinds of vegetables, including roasted eggplant and lightly pickled cabbage and celery root, and topped off with harissa, all for 5 euros. It'll come at you like this:

Though it looks like this guy skipped the harissa -mistake!

Don't worry, they give you a fork and napkins. BUT this is a mobile eating experience - you can sit down indoors at L'As du Fallafel, but its much better - and cheaper - as a takeaway. The only trick is to find a place to sit and eat it.

It requires a little patience, but there are two pretty little parks about a five minute walk away. Continue down Rue des Rosiers away from the Centre Pompidou until you get to Rue Pavee, your next possible left. Take Rue Pavee to the Rue des Francs Bourgeois; here, you can either make a right and there will be a little garden on your right about halfway down the block, or you can contine on Rue Pavee another block, as it become Rue Payenne, and eat in the Square Cain behind the Musee de Carnavalet.

Happy eating - one fallafel should set you up for a good day of sightseeing. Don't forget  to buy yourself something to drink, that sauce is piquante!

And, if you want to see what better food writers than I have to say about the place, check out Mark Bittman's review in the New York Times.

L'As du Fallafel
32, rue des Rosiers
75004 Paris
Metro: Saint-Paul
Closed Saturdays (its the Sabbath, yo!)

The Kings of Pastry: "Be a Man, this is the MOF!"

Recently Matt and I watched the documentary KINGS OF PASTRY, where we learned all about what it means to be a Meilleur Ouvrier de France. Sometimes I'll walk by a cheese shop or a patisserie, and outside it will proclaim "Meilleur Ouvrier de France" outside, which mean "Best Craftsman in France", but I figured this was just a marketing ploy, kind of like every pizza shop on 6th Avenue proclaiming itself Best Pizza in New York.

But no! Meilleur Ouvrier de France is a real thing, a real serious thing they give out to craftsmen in everything from pastry to hairstyling to wickerwork to - yes - taxidermy. The medal ceremony takes place at the Sorbonne in the presence of the President of France. And, at least as a Meilleur Ouvrier in pastry, you get to wear three stripes in the color of the French flag on your chef's jacket, and if you're caught doing this and you haven't won the competition, you can be jailed for fraud.

So it is serious business. And, like everything in France, serious business means serious acronyms, so it's not Meilleur Ouvrier de France, its MOF (pronouced to rhyme with "cough").  KINGS OF PASTRY follows three different pastry chefs, all of whom are vying for the title, and must go through a grueling three day competition where they have to make everything from candy to wedding cakes to sugar sculpture. Here's a pic of what I mean:

Yes, that is all made of sugar!

 Let me just say, I never thought a movie about pastry could be so dramatic. There's rage, tears, and macho attitude:  "Be a man, this is the MOF!" says one judge to a competitor who is about to cry over his broken sugar sculpture. And after seeing what these guys go through to make the sculptures, I was about to cry as well.

There's also a lot of structural engineering involved in pastry design. One of  the chefs explains how he makes his domed, multilayer wedding cake by drawing a cross-section and filling in the layers for us  "...Praline, then mousse, now raspberry, more mousse and then here at the end ... the crunchy". They have to put the outer layer in a blast freezer for the cake to hold its shape. Once I saw all the engineering involved, I understood the machismo a little better ... What guy doesn't want a blast freezer, really?

After watching the film, we realized that we had a MOF right in our neighborhood, Arnaud Larher - he's actually one of the winners in this film, though not one of the chefs  they followed. So of course, we had to try out his pastry. And they were delicious -really, MOF pastry is a cut above.

This is a Mosaique cake with basil and lime.

Arnaud Larher
53, rue Caulaincourt, 75018 Paris
Tel. +33 (0)1 42 57 68 08
Fax +33 (0)1 42 57 68 22
Métro: Lamarck-Caulaincourt
Hours: Mon. to Sat. 9:30 a.m. to 1 p.m. and 3:30 p.m.to 7:30 p.m.; Sun. 10 a.m. to 1 p.m.