Awakening To Paris Train Stations

Bonjour mes amis,

While in Paris, you can wait for things to happen or better still, you can have wonderful experiences while you’re waiting. My pearl of wisdom came true at one of Paris’ largest train stations- Gare de Lyon, where my french awakening widened while I was waiting.

Take a walk around Gare de Lyon and you’ll find a myriad of things to admire and experience.  Why wait for your train on a bench seat underneath, when you can enjoy a glass of wine and delicious French cuisine under a chandelier, looking down from above?

Yes, look up and behind the bright neon lights is the absolutely delightful, ‘Le Train Bleu’.

Le Train Bleu is a fabulous restaurant to enjoy. Take a look at their website and you’ll see a little corner of the old Paris within a brasserie and restaurant combined. You’ll find it at:

Like The Petit Palais, Gare de Lyon was built for the Universal Exhibition in 1900. ‘Le Train Bleu’ is from that era and has all the trimmings of vintage Parisian charm. Go and eat there while waiting for your TGV.

To make a booking go to:

Give yourself plenty of time to soak up the ambience and the drop dead gorgeous setting. You will be surrounded by  leather studded seats, enormous gilded mirrors and lavish gold decor of a time gone by making you feel undeniably prestigious as Brigitte Bardot and Coco Chanel and even Salvador Dali who have all eaten there!

Their website also offers French Recipes from their restaurant for all of us who love French cooking. I’ve added a recipe from one of my favourites here so I hope you try it out and tell me what you think.

Recipe for Roast Rib or Veal Foyot

The following ingredients are for EACH person:

1 thick (250g) veal cutlet
1 small tomato which has been stuffed with salt, pepper, breadcrumbs, parsely and butter.

20g soft part of the bread crumbs
30g ribbed gruyère cheese
20g butter
Mix bread crumbs, cheese, butter like a pastry. Keep in fridge.

Salt and pepper the veal cutlet, sprinkle with flour and cook it gently in butter in an ovenproof dish. When half-cooked, turn it over, and place the mixture on top. Put the tomato on one side and finish cooking in the oven, basting frequently with the cooking butter and until it is coloured.

Lay the cutlet and the tomato in the serving dish. Put the chopped shallot in the cooking butter, deglazed with a 1/2dl of dry white wine and the same quantity of good veal stock. Allow to reduce by half. Add 30g of butter, stirring lightly. Away from the heat, thicken the sauce, and coat the veal cutlet. Serve slightly buttered tagliatelli on the side.

In the words of Julia Childs, “Bon Appetit!”

Once you’ve eaten at ‘Le Train Bleu’, take a walk and check out the line up of beautiful TGV trains before you board.

These high speed sleek trains are so futuristic in style and will get you to your destination in no time.

Remember darlings, it’s always the journey and not the destination my friends which can matter more. And it’s in the waiting that can bring you great moments in Paris!

Au revoir,

Best Wishes, Therese Waddell

Copyright@2010 Therese Waddell


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