The Régie Autonome des Transports Parisiens [R.A.T.P], the system known for getting us from Point A to B except when it snows in Paris and Ile-de-France [I.D.F] turned 70 ans on Thursday, April 4. We have had our share of moments on the buses and trains run by R.A.T.P, so we’d like to share a few…
image via gogojungle [ig]
People not hearing when you say pardon a million times as you try to exit.
A tourist who decides to enter a crowded train with heavy luggage.
5. Getting off the train because of strikes when you are almost at your destination just to take another to go to the other direction just to get to your destination.[ Oui, Oui, it’s exhausting just explaining].
6. Having musical performances on trains of people who can’t sing but mostly people who can.
illustration via kanakokuno [ig]
7. Seeing the looks of people caught for not paying the fare.
8. Seeing people getting caught through the turnstiles because they ate too much carbs that day and as a result have to squeeze through.
9. Having people exchange numbers for potential dates.
10. Missing your connection in Chatelet-Les Halles because you got lost.
11. Rushing before the train door closes and hitting your head on the pole.
12. Missing the train by 0 sec but playing if off by going thru your hair as passengers watch you awkwardly.
illustration via kanakokuno [ig]
Thanks for the moments and the views. And bien sûr complimentary rides on major holidays!
[su_pullquote align=”right”]What’s your favorite train line/station?[/su_pullquote]
So Airbnb is tired of you sleeping in people’s maisons so instead they are offering travelers a chance to win a *sleepover for one nuit in one of Paris’ famous attraction, the Louvre.
This contest is a part of Airbnb’s “Night At” franchise, a series of organized stays at previous locations such as Dracula’s Castle, Shark aquarium and a Lego House.
” We know that many people would love the opportunity to wander alone at night through the Louvre and want this to be a magical and unforgettable experience,” said Anne-Laure Béatrix, Louvre’s deputy manager. “With Airbnb’s partnership, we hope to encourage more people to discover how truly accessible and inspiring the wonders of art can be.”
*La Joconde’s guests will partake in:
Toast to Mona Lisa with a cozy Renaissance inspired apéro while relaxing and listening to sounds of French music on vinyl records.
[Translation: Listening to French words which are unpronounceable].
Venus of Milo, the Greek goddess of love and beauty, will then “host” an extravagant feast in a pop-up dining room.
[Translation: Eating a never ending French meal that lasts for hours and hours].
image via :360brain
Finally, guests will be treated to an intimate acoustic concert in Napoleon III’s lavish apartments and retire to their *chambre under the Pyramid.
Translation: Guest will continue to listen to unpronounceable French words and the Louvre are not trying to have guests steal anything from le musée, so they will have guests sleep where they can be seen].
So like any potential house guests, we have questions…
Will we sleep on 1,000 count Egyptian cotton?
Will there be people at our beck and call?
Will there be cameras… cuz we are ain’t trying to show our goodies?
Is there *une salle de bain?
Can our girl, Mona, finally tell us why she doesn’t smile?
Are there ghosts and will they be paying a visit?
When do we have to check out by? –We like to sleep in late sometimes.
image via:classicalfuck
To enter, log onto airbnb.com before 12 avril 2019, by 23.59pm (CET) OR 6.59 pm (EST) and answer why you would be the Mona Lisa’s perfect guest? Like Mona isn’t tired of the 10 million visitors yearly!
March 28, 2019, was quite different for patrons at a local boulangerie in Paris’ 18th arrondissement as Madame Sanspilule went into labor. So just like chaque matin during her pregnancy, Madame Sanspilule would climb the many stairs in her Montmartre neighborhood and stand in the long line for about 30 minutes to get her baguette and croissant and whatever she craved for.
Well, on the aforementioned date, she was feeling stomach pains but thought it was just the bébé in her belly that was hungry. But what was also bizzare about this day was this jour, she was waiting for an extra 1 hour 30 minutes because les gilets jaunes had blocked the major highways that the baker takes everyday to get to work which caused him to bake late.
As she stood in line, she noticed her feet were wet, but thought it was one of those disrespectful chiens of Paris who peed on her. Little did she know that she was actually about to go into labor!
A few moments later, it had actually dawned on her that, it was in fact that she was in labor. What should she do she asked herself, she then tried searching for her phone and called le service d’aide medical urgente [S.A.M.U.] but based on her contractions, that baby seemed like it will arrive before le SAMU gets there.
People around her noticed she was going into labor so they tried to help by calming her and telling her to breathe. Monsieur AvecGluten, owner et le boulanger who had experience delivering his four kids and delivering calves when he was a little boy in Provence came to the rescue!
The bébé was born at midi and accompanied to the hospital with the SAMU. There’s no word of what the name of the baby girl is but Monsieur AvecGluten has announced the baby will be given complimentary baked goods starting from 3 months. When asked what name the parents of the bebe should consider giving, ‘DemiPain,’ Monsieur AvecGluten said.
[su_pullquote align=”right”]Do you know of anyone being born anywhere unusual?[/su_pullquote]
March marks the celebration of Women and Francophonie and there’s no other person that we would like to feature more than our friend, Saliha Bala, actress of Les Franglaises and food blogger of On Dirait du Miel.
[pictured: Saliha Bala]
Saliha Bala was born and raised in France by Algerian parents. She is a graduate of French and European literature, grammar and poetry from La Sorbonne in Paris. She started off as a French teacher and taught for 5 years. She later quit her job as a teacher to become a full-time artist, with Les Franglaises.
O.O.J.S.F: So you are a part of Les Franglaises tell us more about that!
S.B: 17 years ago, when I was a high school student, my parents gave me the opportunity to attend a theater course, which was kind of expensive for them, but they did that sacrifice for me. I didn’t know I would meet those with whom I was about to create a show, years later. This play involves translating, singing, dancing, acting and having the time of our lives.
At first, we thought this play was a joke, then we noticed that our audience grew constantly and from that time, the show itself grew until no. It is a 2h show that has been been running for 10 years.
[Les Franglaises via YouTube]
O.O.J.S.F: What does Franglais mean to you?
S.B: First of all, it makes me think about my play, obviously. Then, it represents my passion for different cultures, different people, different backgrounds, that I long to meet and know better. There’s nothing like travelling and discovering others.
O.O.J.S.F: How many languages do you speak?
S.B: Before going to school, we used to speak only Algerian Arabic and Kabylic at home. Then, French entered our lives and for my part, I discovered and studied English, German and Italian.
O.O.J.S.F: What are the basics of French cooking?
S.B: Chef Thierry Marx says that the sauce is the core of French cooking, and I must admit he’s right : we French, love sauces in our dishes, it is part of our “gourmandise.”
O.O.J.S.F: Where do you think the future of French gastronomy is heading?
S.B: More creativity, more sustainability, and more balance. We must remain at the leadership. This is now a battle, since global warming is is at our door.
O.O.J.S.F: How can you describe your style of cooking?
S.B: I cook for my pleasure, for my family and my friends. As simple as that.
O.O.J.S.F: Tell us about your blog?
S.B: “On Dirait Du Miel” deals with tasty memories : I take recipes from friends and family, then I try to refresh it, giving it a modern or personal twist and I publish it online. All pictures of the recipe are taken by me, whether on the blog or on social media. Then, I wanted to share also about my travels, and the food and food traditions I could discover in (Iceland, Canada). But, I haven’t written since I went to Montreal in 2016; I’m more on social media. Since my son was born, I had to face other issues with my job and personal life that took me away from it. But I’m sure this silence can be the opportunity to start new and fresh.
[image: La Madeleine des franglaises via Saliha Bala ]
O.O.J.S.F: Any tips on how to become a local when in France?
S.B: You have to convert to French bread! “La baguette de tradition” is a must-taste. As a cheese lover, I must tell you to taste a few cheeses, starting from the sweetest ones, like Emmental de Savoie, Beaufort, Abondance, then you could be braver and face our Camembert almighty, or even the Roquefort, but you need to exercise your taste. That’s a real training !
O.O.J.S.F: Share with us some French eating étiquettes!
S.B: “Entrée, plat, fromage, dessert.”
O.O.J.S.F: Why is it important to be bilingual?
S.B: C’est une fenêtre sur le monde, j’ai la chance de parler 5 langues et je vois comme mon cerveau peut facilement comprendre les mécanismes d’une langue nouvelle, sans l’avoir étudiée. C’est une richesse inestimable.
O.O.J.S.F: So March is Francophonie Month, what is your favorite Algerian recipe?
S.B: I think my mother’s Chorba is my favourite. It is a traditional soup we cook in Algiers, during Ramadan. One of my most beloved memories.
1 bouillon cube de volaille de bonne qualité (facultatif)
1 petit oignon, 1 carotte, 1 petite pomme de terre, 1 courgette, 1 navet
1 petit verre de petits pois
½ petit verre de lentilles vertes
1 verre de pâtes (cheveux d’ange ou farfalle)
1 boîte de tomates pelées au jus ou 4 belles tomates olivette (en saison)
1 belle cuillère à café de concentré de tomate
2 belles cuillères à soupe d’huile d’olive
½ bouquet de persil plat et ½ bouquet de coriandre
Ras-el-Hanout jaune, paprika fumé, poivre noir, cannelle, gingembre en poudre, sel
Dans un grand fait-tout, faites revenir dans l’huile d’olive l’oignon émincé avec les épices, les lentilles, la carotte, le poulet et la pomme de terre à feu moyen, pour bien exhaler les arômes et bien saisir les cuisses de poulet.
Ajoutez les tomates (concassées et concentrée), puis mouillez d’eau à hauteur. Laissez cuire à frémissements et à couvert jusqu’à ce que les légumes soient cuits. Rectifiez l’assaisonnement selon votre goût. Ajoutez le bouillon de volaille si nécessaire.
Traditionnellement, 10 minutes avant la fin de la cuisson, on ajoute les cheveux d’ange mais je vous conseille de prélever la juste quantité de chorba pour y faire cuire vos pâtes. Ainsi, il y aura moins de chances d’avoir des restes, donc une soupe pâteuse.
Servez dans un bol et parsemez généreusement de persil plat et de coriandre fraîches, le tout sur un fond de musique châabi algéroise pour contenter également vos oreilles…
Saha Ftourkoum ! Bon appétit à tous!
O.O.J.S.F: Where in Paris should we visit for Maghrebian food?
S.B: There is a Moroccan restaurant called “La Mansouria”, handled by Chef Fatema Hal. She founded that restaurant after her mother’s name. For the sweetness, “La Bague de Kenza” is a must-try. It is the most elegant shop for Algerian traditional pastry.
O.O.J.S.F: What is harrisa and do you often use it in your cooking?
S.B: Harissa is a really hot pepper puree and I often use it, since I grew up with it.
O.O.J.S.F: How can one learn French through cooking?
S.B: You can learn French throughout technical language. You can also learn better since you can focus on translating the ingredients you use, and since you see them, you’ll remember them better. The memory of the experience helps a lot. Practice is the key!
O.O.J.S.F: For those who are not good at cooking what are the basics?
S.B: Everything starts with the product. Respect the seasons and you’ll have all the flavors and half of the job is already done!
O.O.J.S.F: What is motherhood like in France?
S.B: Although you can get great support from doctors, midwives, “doulas” and your entourage, French society, uncounsciously, expects women to work like they don’t have children and raise children as if they don’t work. We also need a longer, a real paternity leave. Just like in Sweden. Things are getting better, because women are strong and show great solidarity to each other.
O.O.J.S.F: How do you juggle motherhood and being a part of Les Franglaises?
S.B: As I said before, expecting a child and raising him/her properly is a job itself. And coming back to the Franglaises adventure wasn’t easy for me. I struggled a lot to get my part back, as if I should never have left.
O.O.J.S.F: How should women be celebrated every day?
S.B: The celebration will be the day our girls ask us about how was life, when men and women were not equal ? The celebration will be the day girls won’t ever think twice before wearing that skirt or dress, fearing for themselves. The celebration will be the day when every single boy will be raised to respect his fellow, man or woman, in any possible way.
Les Franglaises will be back on stage in Paris’ mythical theater hall, Bobino, October 9th, for 100 shows ! And we would like to wish Saliha all the ‘merde!’ The English of “Break a leg!”
Et vous, how do you think women should be celebrated each day?
[su_pullquote]“Quand l’appétit va, tout va.”[/su_pullquote]
[su_pullquote align=”right”]In Algeria, “Harissa” is also an almond biscuit.[/su_pullquote]
“C’est un rêve d’enfant que je réalise chaque jour sur scène. J’ai toujours rêvé d’être professeur de français ou comedienne. Et je crois que je me suis donné les moyens de réaliser mes deux rêves.”
Who wants to sign the petition to have this ‘rue’ in Paris?
Oui, oui, pass me the macaron now pass me the baguette! This is overwhelmingly delicious yet borderline exhausting for our waistlines. So, yesterday was Macaron Day, now Baguette Day! But when you are French, this is chaque jour because baguette is a core staple of the French diet! According to l’Observatoire du pain [2017], 320 baguettes are eaten every second in France, and 10 billion in total consumed every year. This has us questioning, what diet? With this stat, there’s no way anyone in France can stick to their diet.
image via The_French_Bastards [IG]
Well, not all French bread or baguette are created equally. Have you ever bought a French bread from a local supermarket that was so hard that it could have been used as a weapon?
Back in the early 1990s, the French government passed Le Décret Pain, stating that traditional baguettes have to be made on premises they are sold and can only be made with four ingredients: wheat flour, water, salt, and yeast.
So we came up with options to celebrate this day:
with confiture ou beurre image via Moulin [IG]
with Nutella image via Social Food
and maybe a sandwich if you have a big appetite! image via Moulin [IG]
Culture and Language Tip:
When you visit la boulangerie [bakery]…
Bonjour! Je voudrais une baguette s’il vous plaît. > Hello! I would like a baguette please.
And always say ‘merci’ [thanks] and au revoir [goodbye] after.
illustration via Margaux Motin [IG]
So the next time you choose from “traditional,” “rustique,” “campagnarde,” “forestière” or “ficelée,” make sure your baguette passes the test of look, feel, sound, and definitely taste!
[Disclaimer: Eating baguette can cause addiction after one bite.]
[su_pullquote]How do you like to eat your baguette?[/su_pullquote]
