Simple endives & cucumber salad to accommodate our risotto with a french vinaigrette & red orange juice.
Flowers of the market: € 70,00
You can choose from a bottle of red, white or rose to enjoy your picnic with.
Champagne add € 50,00
7 medium apples: 7 Granny Smith
200g white sugar
50g butter
One lemon & one vanilla stick
175g ready-made shortcrust pastry OR
225g plain flour
2 tbsp caster sugar
120g cold butter
1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours.
2. Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.
3. If making the pastry, sift the flour into a large mixing bowl and add the sugar and a pinch of salt. Grate in the butter, then rub together until it is coarse crumbs. Add a lemon with a whole stick of vanilla.
4. Pre-heat the oven to 200C. Roll out the pastry (you’ll probably have some left over if you’ve made your own) to 5mm thick, and cut out a circle slightly larger than your pan. Put back into the fridge to rest.
5. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.
Pears and chocolate cake work really well together in this easy-to-prepare, everyday traditional cake. Especially if you have a couple of very ripe pears that you don’t know what to do with. Instead, I just placed chopped pears on top of the cake batter, expecting the cake batter to rise evenly around the pears. easy-to-make, it’s delicious, the chocolate cake texture is just right, and this dessert has fruit in it which is what I love
Fresh lamb lettuce, tomates de provence, red radishes, beetroot, market egg with a honey French dressing. This freshly made salad with seasonal products accommodates “Emilie Poulain” as well as “Edith” picnic.
Picnic in Paris can be an “all season” affair after all! Dorian and Anastasia had a photo session with Olivier from WeddingLight and we prepared a picnic basket for our couple on the tip of the “isle de la cité” overlooking the river seine and the pont des arts in the distance. It was quite cold, the light was crisp and a few couples in love were enjoying some romantic time at one of the most picturesque Parisian landmark.
Olivier went on a photo tour with Anastasia and Dorian along the seine from Saint Michel to the Pont Neuf for a couple of hours. They finished the photo session with a lovely picnic, a bottle of burgundy red wine, a salmon quiche, cold meat and cheese … And of course a very testy french baguette to accommodate their Paris picnic!
Recipe of our traditional Quiche Lorraine:
Preheat the oven to gas 6, 200°C, fan 180°C. Use the pastry to line a 23cm (9in) fluted tart tin with removable base. Prick the base with a fork and line with nonstick baking paper and baking beans. Blind bake for 12 minutes. Remove paper and beans and bake for a further 5 minutes. Turn down the oven to gas 3, 170°C, fan 150°C.
Fry the onion in 1 tbsp olive oil until softened. Add the bacon and garlic and fry for 5 minutes. Add the courgette and cook for 5 minutes more.
Beat the eggs in a bowl, mix in the cream and season. Put the courgette mix into the tart case, then pour over the egg mixture. Finish with the cheese and bake for 20 minutes. Turn up the oven to gas 6, 200°C, fan 180°C and bake for a final 5 minutes.
Quite simple really and so tasty for a picnic in Paris overlooking the Eiffel tower.
There are a thousand and one way to enjoy a beautiful picnic in Paris. Sean and Marie eloped to Paris and decided to have a rest overlooking the seine in between photo time with a classic picnic. They indulged in a three star michelin restaurant but a little snack, mid afternoon was a little delight. They enjoyed our “Emilie Poulain” market picnic with some colt cuts, a quiche, selection of cheeses as well as a bottle of champagne to accommodate their little escapade on the “Isle saint louis”.
Recipe: My Grand’Ma chocolate & Banana & Coconut.
Cake 250g Dark desert chocolate
250g salted butter
200g sugar
70g flower
2 bananas / 300g coconut powder
4 egg
– Preheat the oven 180°C (Th.6-7)
– Gently melt the chocolate “au bain marie” then let it cool..
– Mix butter in ambiant temperature with the sugar for 4mn. Then mix the eggs one after the other mixing vigorously in between each eggs.
– Add the chocolate and flower. Mix up delicately.
– The final composure should have a mousse texture!
– 30mn in the oven
Now once ready quite important WAIT until the next morning until you enjoy your “gateau au chocolat”.
Patience is king!
Crafting Magical Moments Under the Paris Sky
Love Picnic Paris offers bespoke picnic experiences in the heart of Paris. Enjoy gourmet cuisine, stunning views, and personalized service for unforgettable moments.
