Nutritionista®'s Blog
Food Thoughts And Musings...
This post will wrap up my series dedicated to eating gluten-free in Paris. If you have missed any of the prior posts be sure to look back and catch up. When you are traveling for an extended period of time it is always a good idea to check out local supermarkets for snacks and preparing your own meals.
This post I am very excited to share my most favorite Parisian gluten-free place of all, Noglu. There are two locations with different approaches located right across from one another in Paris - Noglu Boutique-Atelier and Noglu Restaurant & Épicerie - and as of this past fall a brand new NYC location on the Upper East Side.
This post I will be talking about another favorite gluten-free spot I discovered in Paris last summer called Helmut Newcake. There were two locations then - one near the Canal Saint Martin and the other in La Madeliene. The first location has since closed and the website indicates that a new project is in process - let's hope it is an expanded café coming soon!
Sorry for the delay in my latest post. I will make the wait worth it by giving you a delicious insider scoop! I am going to be doing a series of posts on gluten-free dining in Paris. I spent over a month there this past summer and had a glorious time filled with amazing food. The first part of the series is a bit about why I am gluten-free and what gluten-free means. Enjoy and let me know what you think!
We struck out early on a cool and cloudy morning for Marchè d’Aligre. It was the first of many marché visits we made over the course of our two weeks together in France. It was everything you would expect of an outdoor French market. There were stalls abundant with vibrant fruits and vegetables, boisterous competing vendors attempting to solicit sales from passersby with a running commentary about their superior products, and a calmer indoor enclosed section featuring meats, cheeses and other specialty items.
Having not studied abroad as an undergrad, the opportunity to make up for it during my graduate studies was something I eagerly anticipated. I planned to take the Global Food Cultures course in Paris back when I first applied to the master’s program in Food Studies at NYU Steinhardt.
