#Provençal Tuna Sandwich

[justforbooks]

Provençal Tuna Sandwich (Pan Bagnat)

A snack is always essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, is a great classic.

It's inexpensive, travels well, and includes many of my favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread.

I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches 😋😋😋

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[luggagelockerparis]

A Traveler’s Guide to Food in Paris

Introduction:

Paris, often dubbed the culinary capital of the world, is a haven for food lovers. Whether you’re a fan of fine dining, street food, or cozy cafés, the city offers a gastronomic experience that’s as diverse as its neighborhoods. Here’s your ultimate guide to savoring Paris’s food scene.

1. Classic Parisian Breakfast

Start your day like a Parisian with a simple yet delightful breakfast.

What to Try:

Croissant: Buttery, flaky, and best enjoyed fresh from a boulangerie. Book consigne bagage Paris

Pain au Chocolat: A sweet, chocolate-filled alternative.

Café au Lait: A creamy coffee to pair with your pastries.

Where to Go:

Le Grenier à Pain (Montmartre): Award-winning croissants.

Any local boulangerie near your accommodation.

2. Lunch: Bistros and Brasseries

For a leisurely Parisian lunch, head to a traditional bistro or brasserie.

Must-Try Dishes:

Steak Frites: Grilled steak served with crispy fries.

Quiche Lorraine: A savory pie with bacon and cheese.

Salade Niçoise: A fresh salad with tuna, eggs, and olives.

Recommended Spots:

Le Comptoir du Relais (Saint-Germain-des-Prés): Renowned for classic French dishes.

Bouillon Chartier (Grands Boulevards): Affordable and authentic French dining in a historic setting. Book Paris Gare Du Nord luggage storage

3. Afternoon Snacks: Parisian Pâtisseries

No trip to Paris is complete without indulging in some sweet treats.

Top Desserts:

Macarons: Colorful, delicate, and bursting with flavor.

Éclair au Chocolat: A chocolate-filled pastry.

Tarte au Citron: A tangy lemon tart.

Best Pâtisseries:

Ladurée: Iconic macarons in a chic setting.

Pierre Hermé: Innovative and luxurious pastries.

4. Dinner: Fine Dining and Regional French Cuisine

Dinner in Paris can range from Michelin-starred experiences to rustic, family-owned restaurants.

What to Savor:

Coq au Vin: Chicken braised with wine, mushrooms, and onions.

Duck Confit: Crispy, tender duck served with potatoes.

Bouillabaisse: A flavorful fish stew from Marseille. Book luggage locker Paris

Exceptional Dining Options:

Le Meurice Alain Ducasse (1st Arrondissement): High-end French dining.

Chez Janou (Le Marais): Authentic Provençal dishes in a lively atmosphere.

5. Street Food and Markets

For a quick bite or budget-friendly meal, explore Paris’s street food and markets.

Street Food Favorites:

Crêpes: Available sweet or savory, from Nutella to ham and cheese.

Falafel: Especially famous at L’As du Fallafel in Le Marais.

Baguette Sandwiches: Grab a fresh baguette filled with cheese, ham, or veggies. Book gare du nord luggage storage

Best Markets:

Marché Bastille: A bustling food market with fresh produce, cheese, and more.

Marché des Enfants Rouges: Paris’s oldest covered market with global food stalls.

6. Wine and Cheese

Pair your meals with France’s iconic wines and cheeses for a true Parisian experience.

Cheese to Try:

Brie de Meaux: Creamy and mild.

Roquefort: Bold and tangy blue cheese.

Camembert: Soft and aromatic.

Wine Recommendations:

Bordeaux: Perfect with red meats.

Champagne: Celebrate with bubbles!

Sancerre: A crisp white to enjoy with seafood. Book luggage storage Paris

7. Late-Night Bites and Treats

After a long day of exploring, satisfy your cravings with late-night food.

Where to Go:

Au Pied de Cochon (Les Halles): Open 24/7 for hearty French classics.

Creperie Breizh Café (Le Marais): Late-night crêpes with gourmet fillings.

Pro Tips for Food Lovers in Paris

Learn Key Phrases: A few French phrases, like “une table pour deux” (a table for two), go a long way.

Reserve in Advance: Popular restaurants often require reservations.

Explore Beyond Tourists Spots: Visit local neighborhoods for hidden gems. Book luggage storage paris gare du nord / consignes bagages

Whether you’re a gourmet enthusiast or a casual diner, Paris’s food scene promises unforgettable flavors. Bon appétit!

[allwayshungry]

Tuna Confit | Samin Nosrat

This tuna will be a revelation for anyone who has spent her entire life eating tuna from a can, as I had when I first tasted it some 20 years ago. Poached gently in olive oil—nearly three cups of it—the tuna remains moist for days. Once done cooking, eat it at room temperature with a salad of white beans, parsley, and lemon, as the Italians do in their classic dish tonno e fagioli. Or, wait for the peak of summer and make a juicy pan bagnat, the superlative Provençal tuna sandwich. Use the crustiest bread you can find, and slather one side with aioli, then layer torn pieces of tuna confit, a sliced hard-boiled egg, ripe tomatoes and cucumbers, basil leaves, capers, and olives. Dip the top piece of bread in the tuna oil, and press the sandwich together. If eating this sandwich sounds like a messy endeavor, imagine making 700 of them for the summer party we threw every year in Berkeley!

Ingredients

1 ½ lb fresh albacore or yellowfin tuna, cut into 1 ½-inch-thick pieces

Salt

2 ½ Cup olive oil

4 garlic cloves, peeled

1 dried red pepper

2 bay leaves

21-inch stripes of lemon zest

1 tsp black peppercorns

Directions

Season the tuna with salt about 20 minutes before you plan to cook it.

To confit the tuna, place the oil, garlic red pepper, bay leaves, lemon zest, and peppercorns in a Dutch oven or deep, heavy sauté pan. Heat to about 180ºF—the oil should be warm to the touch, but not hot. Cook for about 15 minutes to infuse the oil with the aromatics, and also to pasteurize everything, to allow for a long shelf life.

Slip the tuna into the warm oil in a single layer. The tuna must be covered by oil, so add more if needed. You can also cook the fish in batches if necessary. Return the oil to about 150ºF, or just until you see the fish emitting a bubble or two every few seconds. The precise temperature of the oil isn’t so important, and it will fluctuate as you turn the flame up and down and add and remove the fish. The important thing is to cook the fish slowly, so err on the low side if needed. After about 9 minutes, remove a piece of tuna from the oil and check for doneness. The fish should be barely medium rare—still quite pink in the center—as heat will continue to carry over. If it’s too rare, return the fish to the oil, and cook for another minute.

Pull the cooked fish from the oil and allow to cool on a plate in a single layer, then place in a glass container and strain the cooled oil back over the fish. Serve at room temperature or chilled. The fish will keep in the fridge, covered in oil, for about 2 weeks.

[martinespastries]

Our menu is growing. The sandwich Baguette Provençal is tuna salad, tomatoes, lettuce, boiled eggs, olives and typically French 🥖🇫🇷#lunchideas #frenchsandwich #baguettesandwich #sandwiches #frenchcafe #lexingtonky (at Martine's Pastries) https://www.instagram.com/p/B1_ZQvpFydr/?igshid=1uf5mc5efwfhe