Paris's Emerging Neighborhoods
from Gridskipper, the Urban Travel Guide
Just out from the Mairie De Paris is this map of the most deprivedareas of Paris, where they are investing in 211 million euros this year alone. Parisians pay high taxes but at least the money is being invested in the city and it's inhabitants, including the most needy 350,000.
Attached to each area, there is a list of the number of inhabitants, the percentage of those under 20 years old and the percent unemployed (chomage). The 24% foreigners we're not talking about foreign buyers but mostly African and Maghrebin (North African) immigrants.
You could use this as a guide of where to buy that will eventually appreciate rather than hold it's value like the more privileged parts of Paree. If you are on a limited budget and a real estate pioneer. Like other capital cities, at least London (see Brixton and New York (hipster-ville Williamsburg) Paris is gentrified up now and house prices in even places shown on this indicator like Canal St Martin, Belleville and Menilmontant have risen sharply over the years.
You could still choose the even dodgier parts of town that are left (and cheaper), batten down the hatches, bribe your friends to visit you and then sooner or later you'll see a macelleria selling over-priced Italian salami spring up on the corner where the drug addicts used to hang out.
In La Chapelle, Montmartre district, prices have risen by 21% between June 2005 - June 2006. It's here you find the quartier La Goutte d'Or where Zola's Nana was born - you can stil feel its web of Zola-esqe crime and destitution. There are some extremely run-down buildings and social problems amongst the most visible, drug addiction.
So before jumping in as a pioneer and buying your pied-a-terre or booking that funky new hotel in an "emerging" area, make sure you can hack it or will you feel unsafe coming home late at night. You may not be able to hang out in the local Cafe either (some are all-male enclaves with spit on the floor). Of course, when you're more streetwise you'll see all these areas are fabulous in their own way too - check out the fantastic Marché Exotique on the rue Dejean for an authentic Paris/Dakar vibe.
[Text+Photo: Suzanne Hollands]
November 13, 2006
30 Second Wine Advisor: Can you taste organic?
from WineLoversPage.com
Is the organic wine glass half empty or half full? It depends on who's looking
What to Drink with What you Eat
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Andrew Dornenburg and Karen Page have created a masterpiece of culinary work with What to Drink with What you Eat
(Bulfinch Press 2006). This book is destined to be the...
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Andrew Dornenburg and Karen Page have created a masterpiece of culinary work with What to Drink with What you Eat
(Bulfinch Press 2006). This book is destined to be the...
Historic Delmonico Restaurant Reopens in New Orleans
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
After being heavily damaged by Hurricane Katrina last year, Emeril Lagasse's Delmonico Restaurant finally reopened last week to much fanfare. The historic restaurant (named after the New York...
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
After being heavily damaged by Hurricane Katrina last year, Emeril Lagasse's Delmonico Restaurant finally reopened last week to much fanfare. The historic restaurant (named after the New York...
Sushi Milanese
from The Food Section: Press Sighting: New York Times by Josh Friedland
In New York, they call it crudo, but here at da Claudio Pescheria dei Milanesi, they call it sushi. Go figure.
Plus, rather than fetching the high prices you'll find in New York for Italian-style raw fish, at da Claudio you can have yourself a generous plate full of ultra-fresh thin-sliced fish, including tuna, salmon, shrimp, and branzino, among other varieties, for just 10 euros (and that's including a glass of wine).
You do have to eat standing up, but that's part of the fun. It's cheap, unpretentious, and delicious.
from The Food Section: Press Sighting: New York Times by Josh Friedland
In New York, they call it crudo, but here at da Claudio Pescheria dei Milanesi, they call it sushi. Go figure.
Plus, rather than fetching the high prices you'll find in New York for Italian-style raw fish, at da Claudio you can have yourself a generous plate full of ultra-fresh thin-sliced fish, including tuna, salmon, shrimp, and branzino, among other varieties, for just 10 euros (and that's including a glass of wine).
You do have to eat standing up, but that's part of the fun. It's cheap, unpretentious, and delicious.
Bites: Reykjavik, Iceland: Saegreifinn
from Dining by MARK BITTMAN
The concoction, called humarsupa, is straightforward, traditional, glaringly honest, delicious and the first thing you should eat when you arrive in town.
from Dining by MARK BITTMAN
The concoction, called humarsupa, is straightforward, traditional, glaringly honest, delicious and the first thing you should eat when you arrive in town.
Featured Recipe: Roasted Rack of Venison with Port and Red Currant Sauce
from For Food and Wine Lovers - Epicurean.com
This is a classic from England, where the autumn hunt has always been taken very seriously. Nowadays, unless you hunt, most of us eat farm-raised venison, which is not as gamy as some might expect yet still retains a pleasing, full flavor and tends to be nice and lean. Though it is traditionally served as a cold sauce alongside cold meat, our adaptation of Cumberland sauce is served hot with chops from a simple, elegant roasted rack of venison. This dish is great for entertaining; an eight-rib rack serves four perfectly. The goal with the lemon and orange zest is to cut matchsticks that will provide texture and flavor to the finished sauce. Use a small knife, vegetable peeler, or a specially designed citrus zester. In winter, serve the venison chops with blanched Brussels sprouts sauteed in butter and finished with bacon. In the summertime, the chops are delicious with buttered string and wax beans.
from For Food and Wine Lovers - Epicurean.com
This is a classic from England, where the autumn hunt has always been taken very seriously. Nowadays, unless you hunt, most of us eat farm-raised venison, which is not as gamy as some might expect yet still retains a pleasing, full flavor and tends to be nice and lean. Though it is traditionally served as a cold sauce alongside cold meat, our adaptation of Cumberland sauce is served hot with chops from a simple, elegant roasted rack of venison. This dish is great for entertaining; an eight-rib rack serves four perfectly. The goal with the lemon and orange zest is to cut matchsticks that will provide texture and flavor to the finished sauce. Use a small knife, vegetable peeler, or a specially designed citrus zester. In winter, serve the venison chops with blanched Brussels sprouts sauteed in butter and finished with bacon. In the summertime, the chops are delicious with buttered string and wax beans.
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