I can’t wait to get back to Paris so I can try it. The bar opened in the 1950s and still has the original zinc bar. I am so enchanted by the bread at Poilane! Fauchon has experienced both the ups and downs of being a hallmark of French luxury foods in a global arena, lessons pertinent to weathering the current recession. Jan 12, 2015 - Poilane bread bakery in Paris is the most famous bread in the world. Yet, like others in the luxury foods industry, Poilane is facing competition, in particular from mass market retailers such as the Pain Paul bakery chain. Or look like an idiot when I do… Reply, You would only drink a café au lait (in a bowl) in a situation that was very familial – such as at home. They also bake small quantities of the best brioche in London, if not the world. I want some now…. Adjacent to the dépôt de pain (bread counter) is the Marais branch of their café. Per your comment, I am so excited to imagine that I might see and photograph the downstairs wood-fired oven after proper requests. Recently published figures indicate Fauchon currently draws 60% of its sales from outside of France, and expects this figure to reach 80%. Reply. Lillian: I tell people, if they possibly can, to bring a loaf home. Reply, I make it a point to visit Poilane every time I’m in Paris, but I don’t go for the bread, I go for the cookies, which remind me somehow of my late grandmother’s cookies that I adored. The Wharton School is committed to sharing its intellectual capital through the school’s online business journal, Knowledge@Wharton. So just go outside and eat it right away. Thanks for reminding me of its deliciousness! Renovation of Fauchon’s two stores at Place de la Madeleine was completed in 2005, achieving an ultra-modern look that the newspaper Les Echos noted “transgresses the visual codes” of the 120-year-old brand. Reply, I can taste those butter cookies now…thanks for reminding me Reply, On your recommendation, we tried Cusine de Bar this summer and it became one of our favorite lunch stops! It was the perfect food for breakfast, lunch, snack and dinner, with just butter, or a simple bit of ham and lovely cheese. Made my knees get weak looking at it… Great shot. Reply, David, what was on Monsieur Poilane’s list? How did I never taste it when I used to live around the corner from the Poilane store on Boulevard de Grenelle? Going back to Paris was not high on my list of travel destinations since that last visit, but now I feel it is imperative I go back. Reply, Unlike you, I didn’t move to Paris for the Poilane, but now that I am back stateside it is certainly the thing I miss most about living there. Poilâne And you know the bread in San Francisco and Sonoma County. Reply, A posting that makes me want to mortgage my cat and get on a plane to Paris – skip all the sites and move in to Poilane – any of their shops will do. Log Food. “Poilâne isn’t necessarily a sweet shop, but they do make a classic flan, a Breton-inspired custard tart which is a local favorite afternoon snack in Paris.” Thx for the blog! 208 likes. Find calories, carbs, and nutritional contents for aux noix-carrefour and over 2,000,000 other foods at MyFitnessPal.com. This is a textbook for how great, simple ingredients prepared by people who care about food can define what it means to be in Paris! Proper German bread in Paris! The Saint-Marcellin/Bayonne ham tartine looks delicious. : Avec sa croûte de couleur brun roux, sa mie serrée aux parfums de miel, qui reste souple et légèrement humide, le pain de seigle est idéal avec les huitres, les fruits de mer, les poissons fumés. The apple tart is another must for me..a friend turned me on to them and they’re wonderful. Serving Size : 1 tranche (62.5g) 138 Cal. The autumn 2008 collection features 34 individualized éclairs in an extravagant display of premium foods photographed in the style of the best high fashion catalogues. - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Reply, Hi. The result was lukewarm. Also, often baguette sandwiches are just too difficult for little kids to eat; the tradition ones are especially too crispy in the crust. How does this food fit into your daily goals? ), Apollonia Poilâne Builds on Her Family’s Legacy (New York Times), Behind the Scenes at Poilâne Bakery (Ann Mah), Give Us This Day Our Global Bread (Fast Company), Categories: Chocolate & Pastry Shops Dining & Travel France Paris Restaurants, Tags: bakery Bayonne chives Comptoir Poilane comte dining Jacques Genin La Cuisine de Bar levain Lionel Poilane Marais pain Poilane Paris Paris-Brest Poilane restaurant Saint Marcellin sourdough Tartine wine wood oven, I’m pretty sure when I do get myself to Paris with my sourdough-affection-afflicted other half, I don’t even need to bookmark this post to remember which bakery/restaurant to visit. Just like that. Reply, As a kid growing up in San Francisco, I didn’t understand people buying sourdough at the airport to bring home. Thank you for giving me a window into Paris until I am able to go see for myself! 138 The battle for the luxury goods consumer has intensified, bringing the trade-off between innovation and tradition front and center. Interestingly, the price for this spectacular bread is still some of the most reasonable anywhere and a quarter of a loaf costs less than two euros and is enough to last me two-to-four days. Reply, Yes, this is one of my favorite posts too — mouthwatering….and it has to be my first stop in Paris next year…. Reply, You’re making my mouth water for a simple tartine of pain Poilane with melting salted butter and honey, my favourite. ), (Two other Poilâne shops include 49, boulevard de Grenelle in Paris [15th], and in London, at 46 Elizabeth Street. Glad to see that Appolonia is moving things forward without losing the magic that is Poilane. My experience is the disappointed one that others may have had upon buying sliced, bagged ‘pain Poilane’ in the Carrefour or Shopi or whatever and finding it … stale, pretty much like every other sliced, bagged boule in the supermarket. Aside from saving maybe a bit of pocket change, I’m not sure why anyone would choose the white bread, when they could be eating a warm ham and cheese sandwich on wood-fired Poilâne bread. Notify me of follow-up comments by email. I have been known to traipse across Paris for their bread (with 4 friends in tow) and even to carry it across the Atlantic just so I could enjoy it for a few more days. But as far as I know, all the bread is made in France. we see a pic of flan w/ no caramel? My experience is the disappointed one that others may have had upon buying sliced, bagged ‘pain Poilane’ in the Carrefour or Shopi or whatever and finding it … stale, pretty much like … Thank you! I’ve become afraid that people don’t know, -or care! “Bread is the staff of life” for sure. Both were lovely people and Monsieur Poilâne was animated and still excited about the bakery he’d owned seemingly forever, which was (and still is) considered the best bread in the world. I love Cuisine de Bar’s tartines. Definitely the most amazing bread in the world! I’m a wee bit confused. And when it’s time to go, the woman working behind the payment counter will offer you a little butter cookie from a baker’s basket, called a punition (punishment). It was good nonetheless. Tél: 01 44 61 83 39, [UPDATE: Poilâne changed the concept of their café on the rue du Cherche-Midi and is now Comptoir Poilâne, serving different menu items than what is shown in this post. Commandez en ligne Poilane Quart de miche, tranché et emballé sur Monoprix.fr. Reply. Nothing makes him miss his food culture more than thinking of la variété de pain. - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Visitors to Paris, make sure to buy Lionel’s bread, either at his bakeries, good cheese stores or Monoprix. We learned enough French to place an order and then the wonderful woman behind the counter continued on in French and my hubby got confused. Poilâne Poilâne - Pain De Seigle. Bar de la Croix Rouge: Great spot for lunch or a snack - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Reply, Some people dream of gold or diamonds, I dream of having a loaf of this bread. (Which might seem odd considering that they were surrounded by some of the best baked goods on earth. Reply, Wow, wow, wow! This article was written by Katie Catillaz, Swita Charanasomboon, Munish Gupta, Deepti Tanuku, Alexandra Thomson, and Vasil Topuzov, members of the Lauder Class of 2010. There’s a careful balance in Paris: You don’t want to lose what makes a place special, but on the other hand, things change (whether we want them, or not) and sometimes one needs to breathe a bit of fresh air into a place and nudge it forward. Le Pain d’Epices Poilâne® est né d’une recette élaborée au sein de la maison Poilâne, à base d’un mélange spécial d’épices, dont du Poivre de Setchuan, et un miel soigneusement sélectionné. Now I have to say there is other bread I prefer in Paris, though I do love those little punitions Reply, on another subject, david , you have mentioned an arrondissement in paris that has a couple of up and coming restaurants…i think the same could be said for the arrondissement if i am remembering right. I am planning a trip to Paris next year and can’t wait to visit Poilane :) Reply, I’m a really big fan of bread. Bar de la Croix Rouge: Must GO! Wine and canneles galore down here, but pastries are not easy to find. Acheter votre pain chez Carrefour, c'est faire le choix d'un pain de qualité, du savoir-faire d'une boulangerie. We are going to Paris on Saturday and are looking forward to eating our hearts out! When it does get crowded at lunchtime, it’s not uncommon to have the fellow at the door offer you a glass of wine if you’ve been cooling your heels a little too long. - See 129 traveller reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Reply. Although I’m from San Francisco where there are quite a number of excellent bread bakeries, there’s something special about the bread at Poilâne – it has a certain flavor, just the right tang of sourdough, dark and husky but with an agreeable légèreté that makes it the perfect bread for sandwiches, to accompany cheese, or as I prefer it, as morning toast with little puddles of salted butter collecting in the irregular holes and a thin layer of bitter chestnut honey drizzled all over it. But is it reproducible, expandable, [and] franchisable on an industrial, international scale? Poilâne image may cause more damage than good. Thank you. The Carrefour hypermarché that can be visited by metro is situated in the 16th arrondissement. My husband will know I have been reading your blog. While Fauchon has continuously sought to reinvent itself as the paragon of French luxury food, Poilâne has gone to great lengths to keep its original concept unchanged. Everything about the man and his memories radiated wamth and good humor. What a loss! Get Knowledge@Wharton delivered to your inbox every week. They certainly help me get through the year! At home, Fauchon is re-polishing its customer focus by providing an ever-changing, innovative, unique customer experience. As Jacques-Henri Bourdois, managing director of the Association Syndicale des Moyennes Entreprises Patrimoniales (ASMEP), a lobbying group for medium-sized French companies, has suggested in. Life definitely changes in a second. When Michel Ducros, an icon in the luxury foods business in France, acquired a majority stake, reinvention became a priority. I make the nut bread often; it is one of my favorites. How shocked you must have been after hearing about the Polaines. But she offered me a taste of the one which she said was their all-time most popular sandwich. Emy Reply, Oh my goodness, the Paris Brest looks amazing. As we say in Hawaii, ‘chicken skin” aloha Reply, How delicious! I laughed when I read about preferring the darker ones…I always choose a bag with the more well done cookies as I prefer the taste of those, and always pick a darker one out of the little basket at the caisse. Timely post, too–the Financial Times just wrote about Apollonia Poilâne: http://www.ft.com/cms/s/2/193e5516-1586-11e1-b9b8-00144feabdc0.html#axzz1fJ4lWBMQ Reply, Oh, how I love the Paris-Brest!!!!! lol Reply, Another thing to add to my “to try” list! Merci de votre compréhension ! Innovation is becoming a clear market trend as French luxury goods companies, long seen as the guardians of centuries-old tradition and quality, face the pressure to change. I have always wondered how they score the cursive P so beautifully – it must take an awfully experienced hand, but even then. I had assumed it was a good name gone bad, and stand happily corrected. Bellota Bellota, Le Trumilou, Robert et Louise ve Restaurant Kunitoraya de dahil olmak üzere 41 mekan To reinforce Fauchon’s preeminence in France and export it to growing markets in Japan, China, Korea and the Middle East, Ducros made a simple press statement: “We have to move fast.” The new, ultra-chic store concept was exported to all of Fauchon’s international locations, comprising 36 countries with 451 points of sale. Its story provides a second successful approach to managing innovation and tradition. Reply, David, this reminds me that, right after I moved from Paris 25 years ago (I used to live rue d’Assas, a short walk away from the original Poilane and the line that went around the block to buy their bread), I was so distraught at not being able to purchase it any more. xx Reply, Lovely post… reminds me of fond memories!! Reply, re my earlier post, I meant to say that Poilane has opened Cusine de Bar in London, on the road behind Peter Jones in Sloane Square, London. (Maybe they don’t sell it in that shop or maybe they didn’t sell it then – that’s what I’m telling myself to make myself feel better anyway.) Were you able to see the technique for this at Poilane’s? Verjus is elsewhere in the city. Reply. It looks deceptively simple and is pretty compelling evidence of how just a few ingredients – puff pastry, slices of apples, and dark cane sugar – can create a spectacular pastry without all the fuss. Poilane does make gorgeous toast, and grilled cheese sandwiches as well. Open Food Facts is made by a non-profit association, independent from the industry. Have a wonderful holiday season! I try to mimic their bread in my pitiful oven but always fall short. Old habits… :) Reply. This summer my daughter went to Paris and visited our friends who sent my husband some cookies from Poliane in lieu of Flan, it was the most thoughtful gift. Ah that we could get Polaine bread in the small towns in Arizona! Reply, I drooled while my husband stared silently at your post. It’s true, everybody there was so courteous — what a contrast with the way we were treated in most places in Paris! Reply. Thanks so much for sharing all this with us! That is, until I told him how much a chunk it costs at my local market in Chicago! Carrefour Carrefour is a chain with both supermarchés (called ''Carrefour City'') and hypermarchés (called ''Carrefour Auteuil'', named after the neighborhood). And as for the café, he cracks me up because every day he makes himself a latté (even with the questionable cream I mentioned on your half-and-half post.) Pour vous conseiller au mieux, nous avons besoin de connaitre votre adresse de livraison. The revenues of three new New York stores were disappointing, and their start-up costs contributed significantly to Fauchon’s losses in 2003 and 2004. And do so very well! It has to be like that. A few weeks ago they opened a Cuisine de Bar nearby at 39 Cadogan Gardens SW3 (Chelsea) which I plan to visit next time I’m in the area. The Elizabeth Street branch thankfully supplies lots of supermarkets including Waitrose. When I ate it when at home, it’s so different and unique than all the other breads in NYC, especially that thick, craggy crust. I was in Paris just a few weeks ago and, as it was lunchtime, I did what I often do and strolled over to the Carrefour de la Croix-Rouge on the Left Bank, at the end of the rue de Grenelle. For years, it has enjoyed a market perception as a leader in quality, coupled with a growing consumer base both at home and abroad. Lunch: Oeuf sur le Plat sans Matière Grasse, Sauce de Soja (Tamari), Avocat, Poilâne Pain Poilane. But many businesses, especially those burdened by legacy systems, still struggle to transform their operations to cater to the increasingly empowered digital customer. Reply, David, your writing is so lyrical and transportive. I didn’t know it was legal to put that much pastry cream in a pate choux, but oh my goodness does it look wonderful! I will never forget it! Reply, Oh you’re killing me. Reply, I’m ready for lunch after this post, make mine a Poilane tartine please; here in SoCal Bristol Farms flies in quarters of Poilane from Paris every Thursday and I keep it in the freezer to eat by the slice. ), if you’re lucky, they’ll have a tray of Paris-Brest from Jacques Genin, made just up the street. with my sisters. your loyal fan Reply, Yes, it is the same arrondissement, the third. Once again, I will ask, “Can we go to Paris?” I have my list prepared, courtesy of your posts. Can’t wait to get back (someday hopefully) and sample some more! Thanks to an exclusive contract with Air France, it became the first French food company to regularly import luxury foreign produce to France. During the 1990s, in an attempt to boost profitability, Fauchon entered the mass-market retail space and began distributing to supermarket chains such as Carrefour. Am hosting a lunch this week and you inspired me to do tartines…now if I could only get Poilane bread in Lancaster PA! Must remember that on my next visit to Paris. And lovely shot of the Poilane signature loaf with its understated elegance. In the 1970s, it was also one of the first French luxury foods companies to explore international expansion through a joint venture with the Japanese department store Takashimaya, selling apple-flavored tea in Japan. Some are quite bittersweet.The photo of Lionel Poilane shows a glowingly happy man. is verjus one of the places or am i confusing things. Reply, I’m crying in my coffee right now as I read this–what I’d give for a slice of Poilane bread. And then we went back inside for one more!! You can support our work by donating to Open Food Facts and also by using the Lilo search engine. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants, Apollonia Poilâne Builds on Her Family’s Legacy, http://www.ft.com/cms/s/2/193e5516-1586-11e1-b9b8-00144feabdc0.html#axzz1fJ4lWBMQ. I am celebrating my 50th (Oh God!) I saw a line outside and thought I would join it. I bought several slices of bread my last day, and my first morning back home in St. Paul, I briefly felt like I was still in France with buttered Poilâne toast and my killer flat-white cappuccino. They sounded like wonderful people. 14 % 4g Protein. I def think you should do a recipe on the rings of pâte à choix…they look so yummy! It’s one of the best deals in town (currently around €14), especially considering the top-notch quality of the food. Celebrated in France, Poilâne continues to operate under the watchful eyes of its clients who value its small, family-owned identity.