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	<title>Flavors of Paris</title>
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	<description>Off the eaten path Culinary Walking Tours</description>
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		<title>Les Plats</title>
		<link>http://flavorsofparis.com/2012/06/les-plats/</link>
		<comments>http://flavorsofparis.com/2012/06/les-plats/#comments</comments>
		<pubDate>Mon, 04 Jun 2012 18:27:23 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Monday Mot]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=439</guid>
		<description><![CDATA[If your French isn't that good, beware the French menu!  We are so used to calling the main course the Entrée in English, that we are certain its the same the world over.

Think again.  In France, L'entrée is the first course (what we call the appetizer).  

 <a href="http://flavorsofparis.com/2012/06/les-plats/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pourriture Noble</title>
		<link>http://flavorsofparis.com/2012/05/pourriture-noble/</link>
		<comments>http://flavorsofparis.com/2012/05/pourriture-noble/#comments</comments>
		<pubDate>Tue, 22 May 2012 01:55:48 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Monday Mot]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=434</guid>
		<description><![CDATA[Pourriture Noble: noble rot, mold responsible for the honey-like quality of dessert wines such as Sauternes, Botryis cinerea

You may find a higher percentage of wine related terms in this space as Michael works his way through the Sommelier Program.

Known in North American as Botriyis, this 'controlled rot' could be considered a fault in wine but because, when properly controlled, this rot actually changes the taste dimension of sweeter, white wines in a beautiful way <a href="http://flavorsofparis.com/2012/05/pourriture-noble/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Au Jus</title>
		<link>http://flavorsofparis.com/2012/04/au-jus-2/</link>
		<comments>http://flavorsofparis.com/2012/04/au-jus-2/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 01:11:59 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Monday Mot]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=420</guid>
		<description><![CDATA[We've all heard of Roast Beef 'au jus'.  As former resto servers and food worshipers, we (Lisa &#038; Michael) been asked for 'some more au jus'. <a href="http://flavorsofparis.com/2012/04/au-jus-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Icewine &amp; Chocolate</title>
		<link>http://flavorsofparis.com/2012/03/icewine-chocolate-2/</link>
		<comments>http://flavorsofparis.com/2012/03/icewine-chocolate-2/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 03:37:46 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Promotions]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=401</guid>
		<description><![CDATA[Un Dimanche à Paris Thursday, May 24, 2012  5 &#8211; 7 pm It’s a French revolution! Flavors of Paris and Un dimanche à Paris have joined forces to pair world-renowned Canadian Icewines and luxurious French chocolates to launch a truly &#8230; <a href="http://flavorsofparis.com/2012/03/icewine-chocolate-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Sous Vide</title>
		<link>http://flavorsofparis.com/2012/03/sous-vide/</link>
		<comments>http://flavorsofparis.com/2012/03/sous-vide/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 12:32:41 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Monday Mot]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=393</guid>
		<description><![CDATA[Sous Vide is the French culinary term for "under vacuum,"  a cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. Slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature, with the water well below boiling point, commonly 60°C (140°F), the food maintains maximum flavor. <a href="http://flavorsofparis.com/2012/03/sous-vide/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Flâneur Number 4</title>
		<link>http://flavorsofparis.com/2012/03/flaneur-number-4/</link>
		<comments>http://flavorsofparis.com/2012/03/flaneur-number-4/#comments</comments>
		<pubDate>Sat, 17 Mar 2012 22:41:27 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Newsletters]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=388</guid>
		<description><![CDATA[]]></description>
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		<title>What a friend we have in cheeses</title>
		<link>http://flavorsofparis.com/2012/03/what-a-friend-we-have-in-cheeses/</link>
		<comments>http://flavorsofparis.com/2012/03/what-a-friend-we-have-in-cheeses/#comments</comments>
		<pubDate>Sat, 17 Mar 2012 21:43:24 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Blog]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=374</guid>
		<description><![CDATA[What a friend we have in cheeses &#8220;Each sort of cheese reveals a pasture of a different green, under a different sky.” ——Italo Calvino The foggy Saturday morning rains had come in veils, like the northern lights, washing the cobbles. &#8230; <a href="http://flavorsofparis.com/2012/03/what-a-friend-we-have-in-cheeses/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Picasso &amp; the Gestapo</title>
		<link>http://flavorsofparis.com/2012/03/picasso-the-gestapo-3/</link>
		<comments>http://flavorsofparis.com/2012/03/picasso-the-gestapo-3/#comments</comments>
		<pubDate>Wed, 07 Mar 2012 04:19:23 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Blog]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=337</guid>
		<description><![CDATA[Another guest post by Brendan Howley The first time I spent in Paris was a blustery March, out of season and dour; the city gathered itself for spring, hinted at in the cross-winds rising off the Seine the afternoon I &#8230; <a href="http://flavorsofparis.com/2012/03/picasso-the-gestapo-3/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Civet</title>
		<link>http://flavorsofparis.com/2012/03/civet/</link>
		<comments>http://flavorsofparis.com/2012/03/civet/#comments</comments>
		<pubDate>Mon, 05 Mar 2012 01:48:52 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Monday Mot]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=328</guid>
		<description><![CDATA[If you`re cooking and you`ve got your game on then you might just be making a civet---a French stew of furry game or fowl, the famous  "jugged hare" in English. Typically civet is a winter dish made with hare or rabbit and flavored with onion, chives, garlic, red wine, and peppercorns; traditionally the hare swims in a distinctive dark brown broth, thickened with the little critter’s blood. <a href="http://flavorsofparis.com/2012/03/civet/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Flâneur Number 3</title>
		<link>http://flavorsofparis.com/2012/02/flaneur-number-3/</link>
		<comments>http://flavorsofparis.com/2012/02/flaneur-number-3/#comments</comments>
		<pubDate>Mon, 20 Feb 2012 21:43:25 +0000</pubDate>
		<dc:creator>Flavors of Paris</dc:creator>
				<category><![CDATA[Newsletters]]></category>

		<guid isPermaLink="false">http://flavorsofparis.com/?p=298</guid>
		<description><![CDATA[]]></description>
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