Lettre de Paris

The Number One Newsletter For Those Who Love Paris!

Lettre de Paris, #15 - May 2008

Lettre de Paris - May, Monday 5, 2008

What’s in the Lettre de Paris today:

• Feeding Frenzy at the Fudorama
• WeSC New Concept Store
• Cotélac – by the Canal
• French or Foe?: Getting the Most Out of Visiting, Living and Working in France (book)
• We've Always Had Paris...and Provence: A Scrapbook of Our Life in France (book)
• The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more (book)

Feeding Frenzy at the Fudorama

The Fudorama is an Asian specialty restaurant with a rather unusual concept for this type of establishment: an unlimited buffet.

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WeSC New Concept Store

The WeSC store, a three storey skateboarding concept boutique from this Swedish clothing manufacturer, just opened on at 13 Rue de Tiquetonne.

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Cotélac – by the Canal

Cotélac is a Rhône-Alpine clothing brand that’s been in Paris for a couple of years now.

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French or Foe?: Getting the Most Out of Visiting, Living and Working in France (book)

Let's face it: the French have gotten a bad rap. Mention that you're considering a trip to France and everyone will warn you about rude waiters, supercilious shopkeepers, and snooty concierges who won't give you the time of day--and worse, pretend not to understand your high-school French.

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We've Always Had Paris...and Provence: A Scrapbook of Our Life in France (book)

Publishers Weekly
"With charm and insightful anecdotes about the Parisian and Provencal food-driven life, cookbook author Wells and her husband, Walter, artfully recreate their quarter-century-long courtship with flavorful France....This thoroughly enjoyable narrative describes the lavish, flavorful rewards of a life...

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The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more (book)

Parisians know that a perfect pain au chocolat or wild strawberry tart is among life's greatest pleasures. But which patisserie has the most intensely flavored macarons, the most sophisticated chocolates, or a croissant that is truly beyond compare?

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