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	<title>KimSunee.com &#187; Paris</title>
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	<link>http://kimsunee.com/blog</link>
	<description>Musings on travel and food from the author of Trail of Crumbs.</description>
	<lastBuildDate>Wed, 02 Nov 2011 15:38:55 +0000</lastBuildDate>
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		<title>Thinking of Oysters</title>
		<link>http://kimsunee.com/blog/2010/11/oysters/</link>
		<comments>http://kimsunee.com/blog/2010/11/oysters/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 00:28:40 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[alaska oysters]]></category>
		<category><![CDATA[cancale]]></category>
		<category><![CDATA[le baron rouge]]></category>
		<category><![CDATA[le comptoir du relais]]></category>
		<category><![CDATA[mfk fisher]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[robb walsh]]></category>
		<category><![CDATA[rowan jacobsen]]></category>
		<category><![CDATA[rowan jacobson]]></category>
		<category><![CDATA[totten virginica]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2318</guid>
		<description><![CDATA[It&#8217;s no secret that I love oysters&#8211;fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters&#8211;raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/11/oysters/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Honeydew Melon with Vanilla Fleur de Sel</title>
		<link>http://kimsunee.com/blog/2009/05/honeydew-melon-with-vanilla-fleur-de-sel/</link>
		<comments>http://kimsunee.com/blog/2009/05/honeydew-melon-with-vanilla-fleur-de-sel/#comments</comments>
		<pubDate>Fri, 01 May 2009 13:17:22 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[fleur de sel]]></category>
		<category><![CDATA[melon]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=900</guid>
		<description><![CDATA[When I was a little girl, hot summers in New Orleans always signified outdoor seafood boils and fresh cold watermelon. My grandmother used to take the salt shaker and lavishly sprinkle her wedge of melon. As a child, I found this cruel and unusual. That was before I got to France and discovered fleur de [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2009/05/honeydew-melon-with-vanilla-fleur-de-sel/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Last bites from le Comptoir du Relais, Paris</title>
		<link>http://kimsunee.com/blog/2008/12/last-bites-from-le-comptoir-du-relais-paris/</link>
		<comments>http://kimsunee.com/blog/2008/12/last-bites-from-le-comptoir-du-relais-paris/#comments</comments>
		<pubDate>Fri, 05 Dec 2008 13:55:33 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[food/travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=594</guid>
		<description><![CDATA[This was part of our last lunch at Le Comptoir du Relais before having to leave for Roissy. Stuffed Cabbage, Camborde-style, and sweetbreads with braised chestnuts and raisins. Roberto had the Poularde facon poule au pot (see post below) and Jennifer went back to her first love, deep and dark fork-tender beef cheeks with elbow [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/12/last-bites-from-le-comptoir-du-relais-paris/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Recipe: haricots verts et pomme de terre ratte (green beans and potatoes)</title>
		<link>http://kimsunee.com/blog/2008/12/583/</link>
		<comments>http://kimsunee.com/blog/2008/12/583/#comments</comments>
		<pubDate>Mon, 01 Dec 2008 22:22:40 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=583</guid>
		<description><![CDATA[This is really very easy to make and perfect when you&#8217;ve had a little too much foie gras (yes, it&#8217;s possible-see the posts below). Open a bottle of Deutz Champagne and enlist your friends to prepare the green beans. Promise them Ruinart if the Deutz does not work. Heat extra virgin olive oil and a [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/12/583/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A few more bites from Le Comptoir du Relais, Paris</title>
		<link>http://kimsunee.com/blog/2008/11/a-few-more-bites-from-le-comptoir-paris/</link>
		<comments>http://kimsunee.com/blog/2008/11/a-few-more-bites-from-le-comptoir-paris/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 17:15:30 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[food/travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=511</guid>
		<description><![CDATA[I&#8217;m addicted to Le Comptoir. I need my comptoir lunch fix at least 3 or 4 times during a week&#8217;s stay in the city. I really do try to go elsewhere but I just can&#8217;t stay away from Yves Camborde&#8217;s cooking. A problem when I dine at restaurants is this: I have to order last [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/a-few-more-bites-from-le-comptoir-paris/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>At Market, Paris, marché maubert-mutualité</title>
		<link>http://kimsunee.com/blog/2008/11/at-market-paris-marche-maubert-mutualite/</link>
		<comments>http://kimsunee.com/blog/2008/11/at-market-paris-marche-maubert-mutualite/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 15:12:03 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[food and travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=502</guid>
		<description><![CDATA[Winter lettuces are abundant and ready for the eating, raw and crisp with a simple vinaigrette (extra virgin olive oil, fresh lemon juice, fleur de sel and a crack of pepper) or topped with a poached egg and a few sauteed lardons.]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/at-market-paris-marche-maubert-mutualite/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Foodbuzz 24, 24, 24: Pilgrimage to Paris, a French bistro Thanksgiving</title>
		<link>http://kimsunee.com/blog/2008/11/foodbuzz-24-24-24-pilgrimage-to-paris-a-french-bistro-thanksgiving/</link>
		<comments>http://kimsunee.com/blog/2008/11/foodbuzz-24-24-24-pilgrimage-to-paris-a-french-bistro-thanksgiving/#comments</comments>
		<pubDate>Fri, 28 Nov 2008 05:36:00 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Local Flavor]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[food and travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=466</guid>
		<description><![CDATA[I am thankful for airplanes and pilots and hot fried chicken for open kitchens and French raw milk cheese. For running water and electricity for literacy and words and the dictionary. For my notebook and my pen and the Mac genius bar even though I would be more thankful if they served cocktails like Lillet [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/foodbuzz-24-24-24-pilgrimage-to-paris-a-french-bistro-thanksgiving/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>French Cheese: le vacherin Mont d&#8217;Or, je t&#8217;aime</title>
		<link>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/</link>
		<comments>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/#comments</comments>
		<pubDate>Wed, 26 Nov 2008 09:08:00 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=458</guid>
		<description><![CDATA[I love being in France this time of year when my favorite winter cheese is in season. (The Mont d&#8217;Or is best at room temperature served up with a spoon.) It&#8217;s also the time to celebrate Belon oysters and Tarte Tatin, clementines and chestnuts, marrons glacés and nougat glacé and salted caramel apples. Champagne, meslcun, [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Tuna Chic in Paris</title>
		<link>http://kimsunee.com/blog/2008/11/tuna-chic-in-paris/</link>
		<comments>http://kimsunee.com/blog/2008/11/tuna-chic-in-paris/#comments</comments>
		<pubDate>Mon, 24 Nov 2008 18:02:35 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[food and travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=447</guid>
		<description><![CDATA[Even tuna, it seems, can be chic in Paris, especially if you are tuna turned into a Terrine with herbs and displayed at the equally chic La Grande Epicerie du Bon Marché. More tuna with tapenade and sauteed zucchini and green beans at Le Comptoir.]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/tuna-chic-in-paris/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>First Bite from Paris&#8230;Le Comptoir du Relais</title>
		<link>http://kimsunee.com/blog/2008/11/first-bite-from-parisle-comptoir/</link>
		<comments>http://kimsunee.com/blog/2008/11/first-bite-from-parisle-comptoir/#comments</comments>
		<pubDate>Sun, 23 Nov 2008 22:05:56 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Paris]]></category>
		<category><![CDATA[food/travel]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=434</guid>
		<description><![CDATA[My favorite remedy for jet lag in Paris is to head straight to 9, carrefour de l&#8217;Odéon to LE COMPTOIR, a no reservations lunch spot. You can find past posts here It&#8217;s always good to hear that deep weathered voice of France as she smiles, kisses me hello with promises of a table toute de [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/first-bite-from-parisle-comptoir/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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