{"id":2874,"date":"2019-03-29T11:59:04","date_gmt":"2019-03-29T15:59:04","guid":{"rendered":"http:\/\/frenchbychoice.com\/?p=2874"},"modified":"2026-02-23T11:38:26","modified_gmt":"2026-02-23T16:38:26","slug":"paris-2019-day-24","status":"publish","type":"post","link":"https:\/\/frenchbychoice.com\/?p=2874","title":{"rendered":"Paris 2019 &#8211; Day 24"},"content":{"rendered":"<p>We&#8217;re off to the markets and other things today.<\/p>\n<p>We have decided to visit another 3 markets today:<\/p>\n<ul>\n<li><a href=\"http:\/\/frenchbychoice.com\/?page_id=2829\" target=\"_blank\" rel=\"noopener noreferrer\">March\u00e9 Auguste-Blanqu<\/a> in the 13th arrondissement, this is actually the market we passed up on Tuesday because it only had a few stalls occupied.<\/li>\n<li><a href=\"http:\/\/frenchbychoice.com\/?page_id=2867\" target=\"_blank\" rel=\"noopener noreferrer\">March\u00e9 Bobillot<\/a> in the 11th arrondissement<\/li>\n<li><a href=\"http:\/\/frenchbychoice.com\/?page_id=2870\" target=\"_blank\" rel=\"noopener noreferrer\">March\u00e9 Mouton-Duvernet<\/a> in the 14th arrondissement<\/li>\n<\/ul>\n<p>All of the market proved to be worth the visit event the smaller one March\u00e9 Bobillot at Pace de Rungis. However the largest and best for the day was March\u00e9 Auguste-Blanqu the one we passed up on Tuesday were glad that we decided to return on this visit. <strong>The above links contain the descriptions and photos.<\/strong><\/p>\n<p>After the markets we stoped at La Maison d\u00e2 Isabell to buy a couple of their award winning croissants, we planned to get them yesterday and we forgot. YUM!<\/p>\n<p>We headed over to Bon Marche so Pat could continue her quest for the perfect purse and I always enjoy waling around La Grande l&#8217;picerie de Paris. Nothing purchased today.<\/p>\n<p>Back to the apartment to update the blog and rest before our last dinner a La Cordonnerie.<\/p>\n<div id=\"attachment_2881\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3936.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2881\" class=\"wp-image-2881 size-thumbnail\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3936-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-2881\" class=\"wp-caption-text\">Lieu Jaune with red quinoa and saut\u00e9ed celery in a time butter sauce.<\/p><\/div>\n<div id=\"attachment_2879\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3934.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2879\" class=\"wp-image-2879 size-thumbnail\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3934-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-2879\" class=\"wp-caption-text\">Terrine de Canard<\/p><\/div>\n<div id=\"attachment_2884\" style=\"width: 160px\" class=\"wp-caption alignright\"><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3904-1.jpeg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2884\" class=\"wp-image-2884 size-thumbnail\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3904-1-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-2884\" class=\"wp-caption-text\">Vegetable plate<\/p><\/div>\n<p><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3932.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-2883\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3932-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Our dinner tonight was of Lieu Jaune (Yellow Pollack) in a lime cream sauce with red quinoa, and Saut\u00e9ed celery. Both pat and I chose the fish Pat stared with a vegetable plate and selected the terrine de canard. Because the weather is warming and we were have fish we selected a Ros\u00e9 from Provence as our wine. No dessert tonight because we opted for a second bottle of wine however we did have an espresso and a cappuccino to complete the meal.<div class=\"wonderplugin-video\" style=\"width:600px;height:400px;position:relative;display:block;background-color:#000;overflow:hidden;max-width:100%;margin:0 auto\" data-aspectratio=\"1.5\"><div class=\"wpve-videoplayer\" style=\"display:block;position:relative;width:100%;height:100%\" data-mp4=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/IMG_3935.mov\" data-skinfolder=\"https:\/\/frenchbychoice.com\/wp-content\/plugins\/wonderplugin-video-embed\/engine\/\" data-autoplay=\"true\" data-playbutton=\"http:\/\/frenchbychoice.com\/wp-content\/plugins\/wonderplugin-video-embed\/engine\/playvideo-64-64-0.png\"><\/div><\/div><\/p>\n<div class=\"chapo\">\n<blockquote><p><span class=\"notranslate\">Lieu Jaune (Yellow Pollack) From the family Gadidae, such as cod or cod, whiting, hake or burbot<\/span><\/p><\/blockquote>\n<\/div>\n<blockquote>\n<div class=\"break\"><span class=\"notranslate\" style=\"font-size: 16px;\">It is a little known fish of the public but that the chefs adore, especially those who fight for sustainable fishing, like Ga l Orieux, godfather of Mr. Goodfish.<\/span> <span class=\"notranslate\" style=\"font-size: 16px;\">These chefs try to cook other species than traditional salmon and cod to avoid overfishing as is the case today for bluefin tuna.<\/span><\/div>\n<\/blockquote>\n<div class=\"body\">\n<blockquote><p><span class=\"notranslate\"><a href=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/Lieu-Jaune_zoom.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-2887\" src=\"http:\/\/frenchbychoice.com\/wp-content\/uploads\/2019\/03\/Lieu-Jaune_zoom-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>The <b>Yellow Pollack<\/b> is caught on the line on the Atlantic, Brittany and Channel coasts.<\/span> <span class=\"notranslate\">It has a dark lateral line with a well marked curvature above the pectoral fins.<\/span> <span class=\"notranslate\">Its lower jaw is visibly longer than its upper jaw.<\/span> <span class=\"notranslate\">Its head is sharper than that of the black place, its cousin, and its color is rather coppery but is sometimes darker brown.<\/span> <span class=\"notranslate\">His belly is clear.<\/span><span class=\"notranslate\">Young people have recognizable yellow-orange colors.<\/span><\/p>\n<p><span class=\"notranslate\">This wild fish has a flesh that resembles that of cod, nacreous that stands out in petals, and whose flavor is exceptional.<\/span> <span class=\"notranslate\">At the sign of freshness, its flesh must be pink.<\/span><\/p>\n<p><span class=\"notranslate\">Watch over the stalls of your fishmonger, it is not found as easily as salmon but it will seduce the whole family because it has few edges and its taste is fairly neutral.<\/span><\/p>\n<p><span class=\"notranslate\">It should not be confused with the black pollack of the same family, but which, more common fish, has a drier flesh, and sells half the price of the yellow pollack, much more tasty and with finer flesh.<\/span><\/p>\n<p><span class=\"notranslate\">It is a lean, low calorie fish that provides as much protein as meat but much less fat, (less than 2%), most of which are polyunsaturated fatty acids, especially <b>o<\/b>mega 3 , with <\/span><button id=\"fav-327225\" class=\"favorites-action btn btn-primary btn-lg addToFav\" title=\"\" data-placement=\"top\" data-toggle=\"tooltip\" data-original-title=\"Add to Favorites\"><\/button><\/p><\/blockquote>\n<div id=\"recipe-content\" class=\"col-md-17\">\n<div class=\"clearfix\">\n<div id=\"node-327225\" class=\"node node-recipe full view-mode-full node-not-sticky author-Western.Chefs even clearfix ifrc-pre-fetch-processed ifrc-scroll-processed\" data-offset=\"-150\">\n<div class=\"padding-hor\">\n<div class=\"field field-name-po-st-buttons span6 post-buttons-processed\">\n<p>&nbsp;<\/p>\n<p id=\"post-buttons-node-327225\" class=\"pw pw-widget ra1-pw-classicWidget ra1-pw_size_small pw-layout-horizontal pw-widget-look-native ra1-pw-classicWidget ra1-pw-size-small \">Make your own Line Cream Sauce<\/p>\n<p class=\"pw pw-widget ra1-pw-classicWidget ra1-pw_size_small pw-layout-horizontal pw-widget-look-native ra1-pw-classicWidget ra1-pw-size-small \">1 (Use Juice And Finely Grated Zest)<br \/>\nLime juice 1\/4 Cup (4 tbs) (Rose&#8217;S)<br \/>\nSugar1\/4 Cup (4 tbs)<br \/>\nHeavy cream2 Cup (32 tbs)<br \/>\nButter8 Ounce , cut into pats (2 Sticks, At Room Temperature)<\/p>\n<\/div>\n<div class=\"recipe-sections clearfix\">\n<p>1. In a heavy bottomed medium saucepan, combine lime, zest and Rose&#8217;s lime juice.<\/p>\n<p>2. Bring the mixture to a boil and simmer till it is reduced to 2 table spoons.<\/p>\n<p>3. Add the sugar and stir to dissolve. It will form thick syrup.<\/p>\n<p>4. Gradually stir the cream into the lemon sugar syrup. Simmer until reduced to 1 cup.<\/p>\n<p>5. Take the sauce pan off the heat and whisk in half the softened butter, stir to blend before adding the other half until incorporated into the cream.<\/p>\n<p>6. Using a fine mesh sieve, strain the sauce into a bottle or a sauce boat and use as desired.<\/p>\n<p>SERVING-<\/p>\n<p>7. You can refrigerate the sauce in a well sealed jar for 2-3 days<\/p>\n<p>8. Warm the sauce in a saucepan before using. Do not boil the sauce or it will curdle.<\/p>\n<\/div>\n<p class=\"recipe-sections clearfix\">Step today = 18,825 or 8.5 miles (-914 calories)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n<div class=\"socialbuttons social-bottom\">\n<div class=\"buttons\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re off to the markets and other things today. We have decided to visit another 3 markets today: March\u00e9 Auguste-Blanqu in the 13th arrondissement, this is actually the market we passed up on Tuesday because it only had a few &hellip; <a href=\"https:\/\/frenchbychoice.com\/?p=2874\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,25,962,613,878],"tags":[969,965,964,963,967,966,968],"class_list":["post-2874","post","type-post","status-publish","format-standard","hentry","category-markets","category-paris","category-paris-11th","category-paris-13th","category-paris-14th","tag-la-maison-disabell","tag-le-cordonnerie","tag-lieu-jaune-yellow-pollack","tag-line-cream-sauce","tag-marche-bobillot","tag-marche-auguste-blanqu","tag-marche-mouton-duvernet"],"_links":{"self":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/posts\/2874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2874"}],"version-history":[{"count":3,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/posts\/2874\/revisions"}],"predecessor-version":[{"id":10416,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=\/wp\/v2\/posts\/2874\/revisions\/10416"}],"wp:attachment":[{"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/frenchbychoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}