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for lovely walks along the banks of the Seine River and through its many verdant spaces such as the Bois de Boulogne and the Parc des Buttes-Chaumont, two of the city’s largest parks. Paris is also known for its haute cuisine, which is quite different from the local cuisine found throughout the rest of the country. Parisian haute cuisine uses high-quality ingredients and emphasizes refinement and presentation. The city is home to many world renowned culinary establishments, including ten restaurants boasting three Michelin stars, making it second to only Tokyo in that regard. On nearly every street, establishments showcase the culinary skills and creativity of talented chefs through simple, elevated dishes. Some famous examples of Parisian haute cuisine include escargots de Bourgogne (snails in garlic butter), canard à l’orange (duck with orange sauce), and coq au vin (chicken cooked in red wine). Pastries and desserts also play an important role in the region’s cuisine, particularly in Paris. The city is known for its croissants,

THE FRENCH CHEF

Julia Child, a famous French chef and cookbook author, did not learn to cook until she was in her late thirties. She attended Le Cordon Bleu cooking school in Paris and went on to write the bestselling cookbook “Mastering the Art of French Cooking.” Child was also known for her popular cooking show, “The French Chef,” which aired on television in the 1960s and helped popularize French cuisine in the United States.

Chapter 1: Northwest and Paris

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