I Prefer Paris

Cooking Dinner at Le Troisieme Café

So the big day arrived on Thursday for my return to the kitchen. 

I was at the Le Troisieme Cafe at 4:30PM to cook dinner for 30 people and start serving at 7:30pm. 

I was already a little ahead of the game because I baked the dessert at home, so all I had to cook was the appetizer and the main course. Even with that advantage, I found myself prepping until almost 7:30. Things went pretty smoothly, and I had two excellent volunteer assistants Evagn, and Natalie (who was the original owner of the wine bar/bookstore La Belle Hortense in the Marais). They were efficient and easy to get along with, which I appreciated so much. There was no way I could have done all the work myself in time. 

Most of the guests arrived between 7:30 and 8pm and enjoyed some wine and beer before dinner was served. Twelve people were a combination of friends or blog readers and 10 others made reservations from the café’s website. 

The interesting part about cooking at Le Troisieme, was I realized I had never cooked in a restaurant before and also never cooked in an open kitchen with people watching me. It was a bit of an adjustment at first, but then I liked the idea of not being isolated in the kitchen and to be able to talk to people while I was cooking. After serving the main course, I took a break for a while and talked to my friends in the dining room. 

This was the menu: 

Appetizer

Tomato leek soup with Middle Eastern Spices

Main course 

Spinach and Emmenthal cheese gratin 

Zucchini and Emmenthal cheese gratin

Chickpea rice with cumin and caramelized onions

Cucumber and yogurt salad with Zaatar 

Dessert 

Coconut American-style macaroons with fresh mandarin orange 

When I was growing up, every Thursday night was dairy night at my house and my mother would frequently serve the main course dish. I eventually incorporated it into my catering menu as a vegetarian option and it was a big hit. 

The coconut macaroons were my most popular dessert when I was a caterer, and at one point I was selling them to Dean & Deluca in Soho. 

The night ended at about 10pm and many of the guests thanked me for the experience. It was a fun and fulfilling night for me and it reawakened my cooking and baking skills. In fact, I’ve been mulling over the idea of introducing Parisians to my coconut macaroons by possibly selling them to food shops and cafes. I’ll let you know if I do. Meanwhile it’s back to blogging, touring and photography for now, but leaving room for the possibility of cooking again. 

Le Troisieme Cafe serves a three-course lunch for 10€ and a three-course dinner for 12€. 

Le Troisieme Cafe 

16 rue de Beauce, 75003

https://troisiemecafe.org/

Open Tuesday to Sunday for lunch and dinner

Cash or check accepted, no credit cards 

I am pleased as punch to have my friend Lisa Anselmo as my guest on A Bite of Paris. Lisa is the founder of Save the Paris Cafe/www.savethepariscafe.com, a website which celebrates the Paris café and the preservation of them, which in recent years has been threatened by rising rents and cultural changes. 

Click here to watch video or link below 

https://youtu.be/Jyt4wx3K8ZQ

Come experience Eye Prefer Paris live with Eye Prefer Paris Tours, which are 3-hour walking tours I personally lead. Eye Prefer Paris Tours include many of the places I have written about such as small museums & galleries, restaurants, cafes, food markets, secret addresses, fashion & home boutiques, parks and gardens and much more.  In addition to my specialty Marais Tour, I also lead tours of Montmartre, St. Germain, Latin Quarter, in addition to Shopping Tours, Gay Tours, Girlfriend Tours, Food Tours, Flea Market Tours, Paris Highlights Tours, and Chocolate & Pastry tours.

 

French Cooking with Wini Moranville: French Roasted Beet Salad

I never really loved beets until I enjoyed them in France. Growing up in amerique profonde, beets were generally served one of two ways: Harvard Beets (in a sweet and sour sauce) or pickled. While both have their places on the great American comfort-food table, beets can do so much more!

 

I always admired the way the French used them in salads. This salad, with a vinaigrette, some blue cheese, and delicate baby greens, is one of my favorite ways to serve them. And if you're lucky enough to spot some multicolored beets at the farmers market use them! Just keep in mind that smaller beets will take less time to cook. 

 

Enjoy!

 

Beet and Blue Cheese Salad

Makes 4 servings

Ingredients
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)

1. Preheat oven to 375°F. Trim stems and roots from beets; peel beets. Cut beets into 1-inch pieces and place in a 13×9-inch baking pan. Toss with the olive oil; spread in pan. Sprinkle with salt and pepper. Cover the pan with foil and roast for 20 minutes. Remove foil and roast for 10 to 15 minutes more or until beets are tender. Set aside to cool slightly.

2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. Follow her on Facebook at https://www.facebook.com/chezbonnefemme.

Come experience Eye Prefer Paris live with Eye Prefer Paris Tours, which are 3-hour walking tours I personally lead. Eye Prefer Paris Tours include many of the places I have written about such as small museums & galleries, restaurants, cafes, food markets, secret addresses, fashion & home boutiques, parks and gardens and much more.  In addition to my specialty Marais Tour, I also lead tours of Montmartre, St. Germain, Latin Quarter, in addition to Shopping Tours, Gay Tours, Girlfriend Tours, Food Tours, Flea Market Tours, Paris Highlights Tours, and Chocolate & Pastry tours.

Tours start at 225 euros for up to 3 people, and 75 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.

 Check it out at www.eyepreferparistours.com 

 

 Click here to watch a video of our famous Marais tour

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 195 euros per person (about $210)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.

French Cooking with Wini Moranville:A Hearty Side Dish for Fish and Chicken—Plus a Chance to Win a Beautiful Braiser

In winter, as we crave bold, hearty foods, fish and chicken can sometimes feel a bit slight. That’s when I like to serve a robust side dish to make the meal more satisfying.

Farro works wonderfully at such times. An ancient form of wheat native to Italy (see the photo of a Farro field), this wholesome grain has a chewy texture and pleasantly nutty flavor. Like all grains, when you doctor it up with some goodies, in this case onions, walnuts, and dates, you’ll get a dish that’s fascinating—but doesn’t steal the show.

My Farro Pilaf

1 medium onion, cut into 1/2-inch pieces
2 tablespoons butter, divided
1 cup farro
2 cups chicken broth
1/2 cup chopped walnuts
1/2 cup chopped dates
Parsley

1. In a medium saucepan, sauté the onion in 1 tablespoon of the hot butter. Add the
farro. Stir in the chicken broth. Bring to boiling; reduce heat. Cover and simmer until
the farro is tender yet still chewy, about 20 minutes. Remove from heat and keep
warm.

2. Toast walnuts in a skillet over medium heat until just beginning to brown, 3 to 5
minutes; add the remaining 1 tablespoon butter and the dates. Cook and stir until the dates are tender and the walnuts are toasted.

3. Drain the farro. Stir all but a couple of tablespoons of the walnut-date mixture into the drained farro. Transfer the farro to a serving bowl. Sprinkle remaining dates and walnuts on farro. Garnish with parsley, if desired.

News Flash: I’ll be giving away a beautiful braising pan on my website. To stay in the loop, follow me on Facebook.

 Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, as well as the Braiser Cookbook, an e-book of recipes designed specifically for braising pans. Follow Wini on Facebook at Chez Bonne Femme.

Photo credits:
Farro Field: Michael Cantania via Flickr
Farro Pilaf: Richard Swearinger

Eye Prefer Paris has been nominated as a Top 100 International Exchange and Experience Blog by http://www.lexiophiles.com

Click on the box below & scroll down the list to I Prefer Paris & vote for me.

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 195 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours start at 225 euros for up to 3 people, and 75 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

 

 

 

French Cooking with Wini Moranville: The Secret to Salad au Chèvre Chaud (Warm Goat Cheese Salad)

Have you ever swooned over salade au chèvre chaud—warm goat cheese salad—in France, but not had the same kind of swoon-worthy effects when you’ve tried making it at home in the US?

The culprit is probably not the recipe, but the cheese. The trick is simply this: You have to use semi-ripened goat cheese.

First, a primer: French goat cheeses come in general styles (yes, there are more, but these are the three you’ll spot most often in the U.S.)


1. Fresh Goat Cheese = Fresh Chèvre
 Sold in tubes in the supermarket, fresh goat cheese is so young that it has not yet developed a rind.

Though it’s fine to use as a spread, the trouble is, it doesn’t melt that well, so it’s not the best choice for the warmed goat cheese salad.

2. Semi-Ripened Goat Cheese = Semi-Aged Goat Cheese
This cheese has been aged (ripened) long enough to develop a soft, generally edible rind. The flavors are more complex and the cheese melts into oozy lusciousness.

In short, this is the cheese you want for your goat cheese salad.

3. Tomme de Chevre
You don’t often find long-aged wheels of goat cheese in the US, but if you do snag a wedge. These full-flavored cheese are great on a cheese tray and for grating in cooking; however, don’t use them for the goat cheese salad: They simply don’t ooze the way the semi-ripened salads do.

And now, for my recipe:

Melty Goat Cheese Salad with Honey and Pine Nuts

Straight from the pages of from The Bonne Femme Cookbook: Simple, Spendid Food That French Women Cook Every Day, this warm goat cheese salad is similar to one I came across while dining at a simple sidewalk café in Cadillac, near Bordeaux. I love the way the honey contrasts with the bold goat cheese; the buttery pine nuts also add richness.

In this photo, I used Humbolt Fog “Cypress Grove” semi-ripened goat cheese; however, truth be told, I prefer one of the semi-ripened goat cheese from France mentioned in the ingredient list. They just seem tailor-made for salade au chèvre chaude!  

Makes 4 servings
1     tablespoon rice wine vinegar
1     garlic clove, minced
Salt and freshly ground black pepper to taste
3     tablespoons extra-virgin olive oil, plus additional for brushing
4     (1/2-inch thick) baguette slices
4     (1/2-inch thick) slices semi-ripened goat cheese, such as Crottin or
Chabichou (about 1/3 pound total; see Note, below)
5     cups mixed tender greens, preferably including arugula
2     tablespoons toasted pine nuts
4     teaspoons honey

1. Preheat the broiler.

2. In a large bowl, whisk together the rice wine vinegar, garlic, and salt and pepper. Whisk in the olive oil.

3. Toast both sides of the baguette slices in a toaster oven or under the broiler, then brush one side with a little olive oil. Place the baguette slices, oiled sides up, on a small baking sheet and top each with a round of goat cheese. Watching carefully, broil 3 to 4 inches from the heat until the goat cheese is softened and melted in places, about 3 minutes. Remove the pan from the broiler.

4. Add the greens to the salad bowl and toss to coat well with the dressing. Divide the greens among four salad plates. Top each with a cheese toast. Sprinkle the pine nuts over each salad. Drizzle the honey over the toasts. Serve.

Note: Other soft-ripened goat cheeses can be used; however, they come in a variety of shapes and sizes. If necessary, cut the goat cheese to fit on top of the baguette slice without any cheese hanging over.

Photo credits:
Goat cheese photos courtesy of Goat Cheeses of France.
Goat Cheese Salad photo by Richard Swearinger.

To continue to bring a little bit of France to your table, follow me on Facebook: Chez Bonne Femme, or check out my blog at http://chezbonnefemme.com.

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

French Cooking with Wini Moranville: Five French Foods You Can Freeze

My cookbook and blog are all about how you can get true-to-France meals on the table on a Tuesday night just as easily as on a Saturday night. One way I make that happen is by keeping the freezer well-stashed a few standbys. The following are my favorite French foods to freeze:

1. Braises
Most braises, such as my Blanquette de Porc, above, freeze well. Store braises in freezer containers up to 3 months. When you’re ready to enjoy, either thaw in the refrigerator (overnight) or in the microwave. Then reheat gently on the stovetop.

2. Most Soups
With the exception of soups with noodles or rice, most soups freeze well. Personally, I love doubling a batch of French Onion Soup and freezing half of it (without the cheese-toast topper, mind you). It’s just a great thing to have on hand for a Sunday night soup supper. Freeze for up to 3 months and thaw/reheat as for braises, above. (French onion soup photo by LexnGer via Flickr.)

3. Gougères
My aperitif hour changed dramatically when I figured out that you could freeze uncooked Gougères. Simply pop them in the oven and cook as if you were cooking them fresh and voilà—a rich, elegant appetizer any time you want one.  Here’s how to freeze Gougères.

4. Crêpes
I won’t lie to you: Frozen and reheated crêpes aren’t quite a “10”—they’re more like an “8.5,” as a wee bit of quality is lost in the freezer. But by the time you put all the good stuff on them (caramel, fruit, whipped cream….), no one will really notice. For a complete discussion of how to freeze crêpes, check out my blog.

5. Sablés
You can’t beat having a stash of these French butter cookies in your freezer. Take a couple out for the midmorning coffee break or afternoon tea time (quatre heures, if you’re French). By the time you get your water boiled and the tea steeped, they’ll be thawed well enough to eat.  Layer between sheets of waxed paper and freeze in freezer containers for up to 3 months.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. Follow Wini on Facebook at Chez Bonne Femme, or on her blog at chezbonnefemme.com

 

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

New Eye Prefer Paris Photos Available

I am happy to announce the sale of a new set of prints of my Eye Prefer Paris Photos.  I am offering 20 of my most popular and iconic images for sale including my doors, architectural details, statues, and monuments. They will make great gifts for all your Francophile friends, relatives, and colleagues but don't forget to buy some for yourself.

Click here to see photos and for full details including sizes, prices, and shipping. Here is a sample of some of the photos.

 

 

French Cooking with Wini Moranville: The Bûche de Noël

It is time, mes amis, for that wonderful French dessert known as the Bûche de Noël—the yule log—a spectacular dessert served this time of year.

This chocolate-covered cake roll is designed to symbolize the bygone tradition of the yule log: a thick, hard hunk of wood specially chosen around Christmas to burn throughout the season.  As such, the cake itself is meant to represent the warmth of the family hearth during Christmas-time.

Of course, if you live in France, you can easily slip into your neighborhood patisserie and grab one.

However, they’re quite easy to make. The only trick, however is this: you absolutely must use the exact baking pan called for—a 15x10x1-inch pan (which our grandmothers might have called a jelly-roll pan).  Substitute a 13x9-inch cake pan, and you’ll be sorry: You’ll have a hard time releasing it from the pan, and it will be too thick to roll.

The only quandary, then, is how to decorate it.  Meringue mushrooms are the classic decorations.
However, by the time I’ve made the cake, I’m generally ready to have some eggnog and not much interested in fussing with the meringues. (However, if it’s on your culinary bucket list, go for it with this detailed recipe.)

I, however, prefer to simply stuck a few pretty ornaments here and there on the log.

Here’s my recipe, adapted from the 2006 issue of Better Homes and Gardens “Celebrate the Seasons,” a craft and recipe annual for which I served as the food editor.

Bûche de Noël // Chocolate Yule Log
Makes 10 servings.

4    eggs
1/3    cup all-purpose flour
1/4    cup unsweetened Dutch process cocoa powder
1    teaspoon baking powder
1/4    teaspoon salt
1/2    teaspoon vanilla
1/3    cup granulated sugar
1/2     cup granulated sugar
    Whipped Cream Filling (recipe follows)
    Chocolate Ganache (recipe follows)
    Meringue Mushrooms (optional)
    
1. Separate the eggs and allow them to come to room temperature (20 minutes). Line a 15 x 10 x 1-inch pan with parchment paper or grease and flour extremely well; set aside. Combine the flour, cocoa powder, baking powder, and salt in a bowl; set aside.

2. Preheat the oven to 350°F. Beat egg yolks and vanilla with an electric mixer on high speed or until thick, about 5 minutes. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

3. With thoroughly washed and dried beaters, beat the egg whites in a large bowl on medium speed until soft peaks form. Add the 1/2 cup granulated sugar, tablespoon by tablespoon, beating until stiff peaks form. Gently fold in the egg yolk mixture. Sift the flour mixture over all, folding gently just until combined. Spread batter evenly in the prepared pan.

4. Bake for until cake springs back when lightly touched, 12 to 15 minutes. Immediately loosen edges of cake from pan and turn cake out onto a kitchen towel sprinkled with powdered sugar. Remove the parchment paper. Roll up towel and cake into a spiral, starting from one of the cakes short sides. Cool on a wire rack.

5. When cake is cool, unroll; remove the towel and spread with Whipped Cream Filling. Re-roll cake; refrigerate up to 1 hour.

6. About 30 minutes before serving, spread the cake with the Chocolate Ganache. Place the cake roll in the refrigerator to set. With the tines of a fork, make a pattern in the icing to resemble the bark. Decorate with Meringue Mushrooms or Christmas decorations, if desired.

Whipped Cream Filling: Beat 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla in a chilled mixing bowl until soft peaks form.

Chocolate Ganache: Place 6 ounces chopped semisweet or bittersweet chocolate in a heatproof bowl. Bring 1/2 cup heavy whipping cream to boil in a small saucepan. Pour hot cream over chocolate in bowl; do not stir. Allow to stand for five minutes. Stir until smooth. Let cool about 45 minutes before using to bring to spreading consistency.

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. Follow Wini on Facebook at Chez Bonne Femme, or on her blog at chezbonnefemme.com.

I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.

Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
 Check it out at www.eyepreferparistours.com 

Click here to watch a video of our famous Marais tour

New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.

Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.

Click here to sign up for the next class or for more info.
 

New Eye Prefer Paris Photos for Sale

I am happy to announce the sale of a new set of prints of my Eye Prefer Paris Photos.  I am offering 20 of my most popular and iconic images for sale including my doors, architectural details, statues, and monuments. They will make great gifts for all your Francophile friends, relatives, and colleagues but don't forget to buy some for yourself.

Click here to see photos and for full details including sizes, prices, and shipping. Here is a sample of some of the photos.