Hotel de Ville markets, Paris

These markets are just behind the Hotel de Ville on the north bank of the river. Gorgeous, gorgeous, gorgeous. I could have watched and explored for hours.  

Chicken pieces and skewers, seafood and vegetarian paella 

Hams and wursts, pizza and savoury pastries

Charcuterie, terrines, brawn, head cheese, rillettes

Mince, rolled roasts, cured ham, bacon, speck

Root vegetables

Beetroot

Lettuce

Goose, guinea-fowl capon (young rooster)

Ready-rolled venison (doe), mushroom sauce, stuffing of mushroom and armagnac

Rabbit galantine

Roast chicken

Whole roast suckling pig, chickens and turkey

Dried fruits, beans and nuts

Stonefruit, lychees, blueberries, strawberries, raspberries, cranberries, blackberries

Flavoured honey

Whelks

Lovely autumn lunch

My friend Emma made this lovely lunch for us. Out on the back deck, surrounded by tall trees, native birds and grumpy gardening husbands. Wonderful. Rocket leaves dressed with shaved parmesan and balsamic vinegar, warm savoury tart with chorizo, pumpkin and feta, and for dessert, little date bites with chocolate. All very beautiful.

Cupcake papers

When I made my marshmallow cupcakes, I used some pretty blue floral papers. These were from Domayne homewares, along with some red and white polka-dot, red and white star and yellow spot papers.

Wheel and Barrow also have a good range of cupcake outfits, including pink and white candy-stripe, green and white spot and block colours. The New Farm Deli has some unusual sugarcraft and cake papers. I got the silver cake papers from Spotlight. Executive Chef also has silver cake papers.

French and white online shopping

Three nice new online shopping spots. Now, what to buy?

French Navy

French Bazaar

Whiteport

Fresh local produce in Champagne

These are from the local pick-you-own vegetable place just outside Jonchery-sur-Vesle.

Boudins blancs
Fresh raw cheese (some goat, some cow)
Liver pate
Rabbit pate
Duck breasts and thighs
Condensed milk and chocolate "jam"
Terrines and raw local sausages

Ten secrets of a perfect roast chicken

Use the knowledge wisely, grasshopper.

1. Select well thy bird. Use a large chicken, organic, hormone-free, free-range, etc. Good quality. Anything else and you take your life into your hands.
2. Choose your seasonings. Tarragon is traditional, French and best. Chinese five-spice also very good. Garlic always lovely.
3. Loosen skin over breast with your hand, without breaking it. Under the skin, stuff some herbs and/or spices, and some olive oil. Rub over the breast meat and replace the skin.
4. Anoint with olive oil and a tiny pinch of salt. Rub in well. I also usually squeeze a lemon over it and shove the empty halves inside.
5. Skewer openings at both ends closed. No gaps = no juices being lost.
6. Truss loosely.
7. LOW oven, about 150C. Say NO to searing heat, NO to quickly-crisped skin.
8. Sit chicken on its side. Turn onto other side halfway through.
9. Long cooking time. You cannot roast a quick perfect chicken. About 2 hours.
10. REST chicken under tin foil out of oven for at least 15 minutes.

Today's thoughts

Lychee and rose cupcakes, and alternative uses for kitchen gadgets.

Today's fruit bowl

Tea cosies

My mum made both these tea cosies. The tall chicken-shaped cosy was my favourite, but I also got a "pretty" one that passed the mother test for afternoon tea. The tall one looks like some sort of conehead alien from Mars Attacks. It needs some googly eyeballs. When you use it, the chicken's hair tassels nearly dangle in the tea. It's awesome.