OMG! Are you for real or an advanced Robot from another world with A.I.: an art enthusiast/lover, a book fanatic, a 3-star Michelin chef, a writer, a professional poetic orator, a physical fitness follower, a knowledgeable traveler, a mysterious Mona Lisa, and above all a confident/cultured lady. I am impressed . . . you are a jewel! Regards and thanks for your videos. I am truly humbled!
This comment made me burst into laughter! You are being very kind. I wish I was a tenth as accomplished as your description but alas I am not. Thank you for spurring me to deliver the best videos that I can!
..Every time I look down On this timeless town, Whether blue or gray be her skies, Whether loud be her cheers Or whether soft be her tears, More and more do I realize I love Paris in the springtime, I love Paris in the fall, I love Paris in the winter, when it drizzles, I love Paris in the summer, when it sizzles, I love Paris every moment, Ev’ry moment of the year. I love Paris, Why, oh, why do I love Paris? Because my love is near.
Thanks for the tip on Vagenende. My wife and I like to have a restaurant or 2 to go out nice while we’re there. Also, interesting door tour. We had visited 29 Avenue Rapp on a previous trip and also got into the gated area in back … a must do for anyone visiting Paris right after the Eiffel Tower.
I did not mean to mislead anyone; however as I stated in my first video and in my descriptions, with rare exception, everything I will cook in this series will be keto/low carb so they will never be faithful to authentic French recipes. Plus I’m not trained unfortunately, just a nerd who desperately wanted to cook in a Paris kitchen 🤓
I VERY much appreciate your low carb/keto cooking! I like to Americanize my green beans by adding them to browned butter & slivered almonds. Oh wait don't the French call that green bean almandine?! I'm studying in Paris and the Mazarine Library is right by my apartment. I'll be getting a card too so thanks for the tip!
Wonderful video. Thank´s
Thank you!
OMG! Are you for real or an advanced Robot from another world with A.I.: an art enthusiast/lover, a book fanatic, a 3-star Michelin chef, a writer, a professional poetic orator, a physical fitness follower, a knowledgeable traveler, a mysterious Mona Lisa, and above all a confident/cultured lady. I am impressed . . . you are a jewel! Regards and thanks for your videos. I am truly humbled!
This comment made me burst into laughter! You are being very kind. I wish I was a tenth as accomplished as your description but alas I am not. Thank you for spurring me to deliver the best videos that I can!
..Every time I look down
On this timeless town,
Whether blue or gray be her skies,
Whether loud be her cheers
Or whether soft be her tears,
More and more do I realize
I love Paris in the springtime,
I love Paris in the fall,
I love Paris in the winter, when it drizzles,
I love Paris in the summer, when it sizzles,
I love Paris every moment,
Ev’ry moment of the year.
I love Paris,
Why, oh, why do I love Paris?
Because my love is near.
One after my own heart! I feel these lyrics…
@@wandersome 😀
Thank you - I really enjoyed this video and most definitely must learn more about Lavirotte and his art. -Daniel
So glad I introduced Lavirotte to you; although I most definitely skimmed the surface!
Thanks for the tip on Vagenende. My wife and I like to have a restaurant or 2 to go out nice while we’re there. Also, interesting door tour. We had visited 29 Avenue Rapp on a previous trip and also got into the gated area in back … a must do for anyone visiting Paris right after the Eiffel Tower.
I’m jealous you got to go behind the gate! I felt like a ragged street urchin peering through and envying the lucky ones!
I am a really sorry, but you have to stop cooking American style and watch few lessons from: French Cooking Academy.
I did not mean to mislead anyone; however as I stated in my first video and in my descriptions, with rare exception, everything I will cook in this series will be keto/low carb so they will never be faithful to authentic French recipes. Plus I’m not trained unfortunately, just a nerd who desperately wanted to cook in a Paris kitchen 🤓
@@wandersome No problem.
I VERY much appreciate your low carb/keto cooking! I like to Americanize my green beans by adding them to browned butter & slivered almonds. Oh wait don't the French call that green bean almandine?! I'm studying in Paris and the Mazarine Library is right by my apartment. I'll be getting a card too so thanks for the tip!
Thank you! If anything, my keto experiment was a delicious journey into French cooking 👩🏼🍳
@@wandersome I'm glad you are back online.