Paris: MurMur, Le Marais

It is only Monday but we have had such full and tiring days that it seems like we are further into the trip.

This morning

This morning

Scott sneakily took this picture of me this morning

Scott sneakily took this picture of me this morning (Photo credit: Scott McKay)

To keep things loose, I wanted to stretch out a bit at a climbing gym. My friend Yves very kindly procured a day pass for me to climb with him at Mur Mur, a climbing gym located outside the Peripherique. It took us about an hour to get there via metro and walking. It was interesting to see neighbour hoods outside the Peripherique. Mur Mur’s seems heavily North African. The gym itself is fantastic. It has really interesting routes on all sorts of topography. The variety and features of the walls was particularly impressive. I also like that you have to lead to put a rope up (and Mur Mur has ropes you can use) rather than just have all these top-ropes hanging.

Part of the Mur Mur lead area

Part of the Mur Mur lead area (Photo credit: Scott McKay)

Mid-afternoon sustenance:

Raspberry Millefeuil with Yuzu cream filling. This is how Millefeuil should be. And a chocolate eclair.

Raspberry Millefeuil with Yuzu cream filling. This is how Millefeuil should be. And a chocolate eclair.

lenotre

Lenôtre

After a break at home to let outside temperatures cool down a bit, we headed to the Marais. The architecture is nice but, frankly, the pricier shops/chains were pretty boring.

We had dinner at Cafe des Musees in the Marais, mostly because they are open on Mondays (most French establishments are not), and it got good reviews online. We were, yet again, surprised by what amazing food could come out of a bistro kitchen.

My appetizer: "Notre spécialité : Champignons de Paris farcis aux escargots." The escargot stuffed mushrooms are covered in simple clarified butter, garlic, parsley, some kind of spinachy/herby puree.

My appetizer: “Notre spécialité : Champignons de Paris farcis aux escargots.” The escargot stuffed mushrooms are covered in simple clarified butter, garlic, parsley, some kind of spinachy/herby puree.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s