When Elie and I traveled to Paris in the summer of 2012, we happily—and with gusto—dove into all Paris had to offer. Velvety chocolates, flaky croissants spread with raw milk butter, rustic breads made from wild yeast, creamy sheep milk cheese from the Pyrenees, even rabbit terrine and head cheese. We tried them all. Simply because we were in Paris.
I wrote about this trip before Simmstown was created, so you can read about our trip on my Nourish RDs blog, here