The very cool buyer’s black book of Paris
Introducing Shan and Prue Bauer. For as the owners and mother daughter duo behind Brisbane’s Camargue boutique (the home to an epic collection of enviable labels sourced internationally and at home), they really know those rues like no other. They’ve been heading to Paris for buying appointments for 13 plus years now, and have an impressive collection of haunts.
Bound for the city of lights? Ce qui est grand! However, a word to the wise.. throw out every guide book you have on Paris. You needn’t pack them. They’re heavy and most likely out of date.
But stress less. For we’re not sending you into the French capital sans the ultimate list. We’ve got one penned by the most colourful, comical and well heeled tour guides there ever were.
Introducing Shan and Prue Bauer. For as the owners and mother daughter duo behind Brisbane’s Camargue boutique (the home to an epic collection of enviable labels sourced internationally and at home), they really know those rues like no other. They’ve been heading to Paris for buying appointments for 13 plus years now, and have an impressive black book. It’s filled with long ingrained ‘local- only’ spots, and a string of emerging haunts, that together will have you shopping, eating and drinking your way around the city in chic, yet buttery style.
The butteriest of pastries from Ble Sucre (7 Rue Antoine Vollon, 75012)
Lentils and linen at merci merci (111 Boulevard Beaumarchais, 75003)
Andouillette at Café de la Nouvelle Mairie – the small bistro where the Sorbonne professors dine daily (19 Rue des Fossés Saint Jacques, 75005)
Coutume Café (470 Rue de Baylone 75007), Tuck Shop (470 Rue de Baylone, 75007), and Les Bonnes Soeur (8 Rue de pas de la Mule 75003) for Australian-standard flat whites
Ma Cave Fleury for flutes of champagne flanked by a bohemian crowd of French actors and musicians (and the X rated stores of the quartier…) (177 Impasse Saint-Denis, 75002)
Dining out, while really dining in (and sometimes in bed) at Derriere (69 Rue des Gravilliers, 75003)
Ice creams from Turin’s Grom (Prue’s favourite at Rue de Seine, 81 – 75006) and Amarino (Shan’s pick at 47 Rue Saint-Louis en l’Île Paris, 75004)
Frenchie Wine Bar a casual, walk-in only option if you miss a coveted reservation in the Frenchie flagship (6 rue du Nil, 75002)
An unmarked wine bar on the cusp of the Marais, sometimes seated across from Jefferson Hack (Rue des Gravilliers, 75003) Tony Conigliaro’s Bar Le Coq where the emphasis is on wicked (albeit a little strong!) cocktails and 1970s soundtracks (12 rue du Château d’Eau, 75010).
Bones, where Australian expat James Henry, has elevated the ‘nose to tail’ concept, and reinvigorated the traditions of the bistro (43 Rue Godefroy Cavaignac, 75011).
Buckwheat crepes from the Bastille markets on a Sunday (Boulevard Richard Lenoir).
A quick bento box from the japanese stall, Taeko within the Marché des Enfants Rouge (39 rue de Bretagne, 75003)
When the need to be green calls, juices and vegetable heavy fare at Bob’s Kitchen (74 rue des Gravilliers).
It’s not a typical boulangerie, but Rose Bakery (30 Rue Debelleyme, 75003) is buttery heaven – the soups, salads and dishes of the day always please, and the carrot cake is beyond. Best buy the cookbook if you’re that smitten.
Sure, they can be a little ‘sceney’, but Café Charlot (38 Rue de Bretagne, 75003) has all the classics, and you can’t beat the fare (or pig’s trotter) at Le Comptoir.
Try for a seat at le chatauebriand (29 Avenue Parmentier, 75011 ) for their degustation dinner. Helmed by Inaki Aziparte (often described in gastronomy circles as a bit of a ‘rock star’), the food is beyond. Surprising combinations that unexpectedly just work, give light to the two month waiting list and those with reservation hope.
Make like Picasso, Hemingway and other creatives who called the city home, and set up for a few hours at Café le deux Magots (6 place Saint-Germain-des-Prés, 75006). Order eggs from their cafe menu, and watch the morning on this well-known and heeled street unfold.
Image credits: supplied, Julie Favis,
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