Do Paris In A Day

 

                                                                                                                                                                 You can’t ”do” Paris in only a day! I’m sure many of you are exclaiming, but sometimes all you have is a day (e.g. when you are doing a tour and it only stops there for a day, which was my experience) so you have to make the most of it. The following is based on how we did Paris on a day last year. I feel I must forewarn that I think it was only possible to fit that much in because we went in off peak (January) and thus there was no lines for anything. If you are going in say, July, strongly consider visiting for more than just a day (unless you are satisfied just seeing these monuments from a distance). 

We started the day off at the Lourve. It has been estimated that to see everything in the Lourve it would take you about nine months! Clearly you could dedicate more than just a whole day here but if you are on restricted in regards to time you have, enter the Lourve with a plan rather than wondering around aimlessly. Pick up a map at the door and pick out the pieces you want to see (The Mona Lisa and the Venus de Milo were high on our list) and plan your walk around that.  The day we visited there were no queues so we were able to enter from the main entrance (near I.M Pei’s glass pyramids), however if there is a queue try the entering through the Lourve Carousel shopping arcade or the Lourve Rivoli Metro station.

From the Lourve we headed up the Champs- Elysees towards the Arc de Triomphe. Located along the Champs-Elysees is Laduree, a luxury cake and pastries brand famous for making the macron what it is (best macron I have ever tasted, by far). Entry into the Arc de Triomphe will cost you 9 Euros and after climbing a spirally staircase consisting of 284 steps you will be rewarded with a spectacular view of Paris, one of the few panoramic views of Paris that includes the Eiffel Tower.

Rest period, coinciding with lunch. When in Paris, why not picnic under the Eiffel Tower like we did. Grab some cheese, wine and baguettes (and whatever other stereotypical things you can think of) and be in awe of your view while you eat.

Once again blessed with no queues we had a quick entry into the Eiffel Tower( 8 euro to second floor, 13 for the top).  After the Eiffel Tower we head down the River Seine, in the direction of the Notre Dame. On this walk you will come across at least one ”Lock Bridge”. The story is a couple writes their names on a padlock and locks it onto the bridge; they then throw the key into the Seine as a symbol of their everlasting love.

I recommend a quick detour along this walk to the Galeries Lafayette, a famous French department store. Scale up the many levels up to the food court where you will find another wonderful view of the Eiffel Tower.

When we reached the Notre Dame we caught our tour bus to the Latin Quarter where we had a dinner consisting of frogs legs and escargot, followed by a cabaret show at Le Paradis Latin (one of the oldest cabaret shows in France).

That was our day in Paris. Obviously a day is not enough and we did miss out on a couple of attractions (for example Moulin Rouge, surrounding districts and the catacombs) but we did make the most of it. I must once again note that this was during off peak so no crowds and tiresome queues to slow us down.

Lemon Bliss Cupcake Recipe

I love lemon flavoured desserts so I experimented around with a basic cupcake recipe lead to create this yummy recipe (cupcakes pictured in the foreground).
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes: 15
Ingredients
3 eggs
2 cups butter
3 cups icing sugar
1 cup caster sugar
1/2 cup milk
1 1/2 cups S.R flour
1 teaspoon vanilla essence
2 teaspoons milk powder
2 lemons
Method
1. Preheat the oven to 160 C (320F). In a bowl, lightly beat the eggs. Add 1 cup butter and the caster sugar, then mix until light and fluffy.
2. Sift the flour and milk powder, about eight times (sifting it multiple times means a softer and fluffier cake). Add the flour to the egg mixture, along with the milk and vanilla essence. Beat with an electric mixer for 2 minutes, until light and creamy.
3. Fold into the mixture the zest from one the lemons and the juice of 1 and 1/2 lemons.
4. Divide the mixture into cupcake papers, placed in  cupcake/muffin trays. Bake for 15-20 minutes until risen and firm to touch. Remove from tray after a few minutes. Allow to cool completely before icing.
Icing
1. Beat together the remaining butter and icing sugar. Fold into the mixture the juice of  1/2 a lemon. Mix until well combined. Add more juice or sugar, to taste and until you reach the desired consistency.
2. Apply the icing to the (cooled) cupcakes using the back of the spoon.
3. Thinly slice the remaining 1/2 of the lemon and cut into quarter slices to place on each cupcake as garnish.