Montorgueil (2)
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Montorgueil,
Paris 2,
Rue Montorgueil
I’m coming back to Rue Montorgueil. Among a lot of nice shops and restaurants there are a few that are worth a special mention!
The pastry shop "Stohrer" was founded in 1730 by a retired “pâtissier” at the court of Versailles. Nicolas Stohrer invented, among other nice and sweet things to eat, the (at least in France) famous “Baba”, a brioche soaked in Malaga wine and filled with “crème pâtissière”. Stohrer is also the creator of the version “Baba au Rhum”. I guess that also the “Puits d’Amour” (Well of Love) is worth mentioning among his inventions. The original recipes are still made here, but there are also some more newly invented ones. Some 30 bakers are employed! The present decoration dates from 1864 and is executed by one of the decorators of Opéra Garnier (Paul Baudry). The shop is beautiful and is now classified as a historical monument. You can also note the ornament above the side entry gate!
There is a very nice looking restaurant (which I have not tried), “L’Escargot” (The Snail) which dates from 1832. Their specialty is as the name indicates snails in different forms. Many celebrities have been dining here, including Sarah Bernhardt and part of the interior decoration comes from her home. 
At last I would like to mention “Au Rocher de Cancale” (The Rock of Cancale), knowing that Cancale is in Brittany; in former days this used to be the major street for oysters and other sea food. You can see the façade on the top photo. It may be interesting to know that during the 19th century the average yearly consumption of oysters among the adult population in Paris is estimated to something like 25 dozens! Oysters normally did not even appear on the menu, they were just some kind of cocktail snacks. Consider then also that oysters could then not be transported during the warmer months (the months without “r”)!
The restaurant moved here from a across the street in 1846 and the name of it is mentioned by Balzac (who was one of its customers) in his “Comédie Humaine”. The interior of the restaurant has some wall paintings by Paul Gavarni. (In the meantime, the present restaurant has been used for other activities and unfortunately part of the original decoration was destroyed… but a lot remains.)
Some of these pictures can be found on my photo blog.
The pastry shop "Stohrer" was founded in 1730 by a retired “pâtissier” at the court of Versailles. Nicolas Stohrer invented, among other nice and sweet things to eat, the (at least in France) famous “Baba”, a brioche soaked in Malaga wine and filled with “crème pâtissière”. Stohrer is also the creator of the version “Baba au Rhum”. I guess that also the “Puits d’Amour” (Well of Love) is worth mentioning among his inventions. The original recipes are still made here, but there are also some more newly invented ones. Some 30 bakers are employed! The present decoration dates from 1864 and is executed by one of the decorators of Opéra Garnier (Paul Baudry). The shop is beautiful and is now classified as a historical monument. You can also note the ornament above the side entry gate!
There is a very nice looking restaurant (which I have not tried), “L’Escargot” (The Snail) which dates from 1832. Their specialty is as the name indicates snails in different forms. Many celebrities have been dining here, including Sarah Bernhardt and part of the interior decoration comes from her home. At last I would like to mention “Au Rocher de Cancale” (The Rock of Cancale), knowing that Cancale is in Brittany; in former days this used to be the major street for oysters and other sea food. You can see the façade on the top photo. It may be interesting to know that during the 19th century the average yearly consumption of oysters among the adult population in Paris is estimated to something like 25 dozens! Oysters normally did not even appear on the menu, they were just some kind of cocktail snacks. Consider then also that oysters could then not be transported during the warmer months (the months without “r”)!The restaurant moved here from a across the street in 1846 and the name of it is mentioned by Balzac (who was one of its customers) in his “Comédie Humaine”. The interior of the restaurant has some wall paintings by Paul Gavarni. (In the meantime, the present restaurant has been used for other activities and unfortunately part of the original decoration was destroyed… but a lot remains.)
Some of these pictures can be found on my photo blog.
23 comments:
Woooo..it would be easy to spot “L’Escargot” (The Snail) with such a nice big golden snail there ;)
It's such a treat to revisit rue Montorgeuil again! When we lived in the 2nd, that was our marketplace of choice. I recognize the fromagerie, the patisserie and the fruit and vegetable stand. There was also a popular butcher (always crowded) who sold roasted chickens (with the chicken fat soaked roasted potatoes below the rotisserie - sinfully good!)
I'm getting hungry - time for dinner ;-)
The pastry shop is attractive with so many variety of pastry.. I love pastry ;) well it's one of the reason I named my blog choux pastry heart lol! The L'Escargot certainly is a very unique to me, because we seldom see a shop which sells different style of escargot =)
j'aime beaucoup ce nom "Au Rocher de Cancale" cela fait rever.
Le magasin "l'escargot" a une superbe enseigne (mais je n'aime pas trop les escargots (a manger) ).
la ballade continue dans un quartier que je ne connais pas trop bien
J'apprends toujours avec toi. Mais je ne sais pas encore bien ouvrir les huitres. J'y arrive, mais avec du mal.
The sweet thing sounded good to me. I can skip the oysters and sea food for the most part though my wife likes them.
25 douzaines d'huîtres pas an ? Par personne ? Mais c'est énooooorrrme !!! Pas trop mon truc les huîtres, je trouve ça gluant...je n'aime pas les escargots non plus d'ailleurs, ni les cuisses de grenouilles, à se demander si je suis vraiment française ! ;-))
shionge:
Yes, you can't miss it. Are you a snail eater (as I)?
isabella:
I ope your dinner was good! Do you find the same good stuff in Naples?
emily:
Looking at your photos, I believe that you must anyhow be a reasonable pastry eater!
olivier:
Comme Cergie, tu ne connais pas bien! Alors, il faut faire un tour, peut-être un rv avec Cergie? (Je peux venir?)
hpy:
Oui, c'est un art; j'ouvre aussi mais aussi avec du mal! Il faut bien; j'aime bp!
oldmanlincoln:
... and your wife has not managed to teach you to love seafood! A pity!
mélisse:
Finalement l'immigré que je suis est donc plus français que toi? J'aime les huitres, les escargots, les grenouilles...
C'est très intéressant de connaitre l'histoire de ces magasins que j'ai vu. Les huitres "j'en mangerai sur la tête d'un teigneux"! et ça ne me fait pas peur de les ouvrir. J'aime tout d'ailleurs,le puits d'amour est fin et frais, rien que le nom fait saliver.Rien que de parler de toutes ces bonnes choses, je grossis.
Essaye de changer de quartier Peter...
i dunno but i kinda smell the scent of pastry over here
*scratch head*
Happily il y a ce restau de l'escargot (je crois que j'ai vu sa photo à l'expo de l'hotel de ville. A vérifier), sinon je me serais cru à Vienne avec ces recettes déposées de patisseries et quel dommage que tu en aies pas ouvert une pour occuper ta retraite !
(Je galège, tu es un excellent bloggueur et je ne sais rien de tes patisseries. Je fais un très bon baba aidée par Pat)
Tu sais, je ne pouvais pas aller ds cette rue, il m'eut fallu tourner à gauche en sortant du RER et j'ai tourné à droite !
Arrête de me faire tourner en bourrique !
toute ma famille bretonne ADORE les huitres et moi je suis le vilain petit canard qui ne les aime pas (du coup je me rattrape sur les bigorneaux, avec du laurier, huuuuuummmmmmmmmmm)
mes parents mangeaient des huitres une fois par semaine, même les fameux mois en r. ça nous fait une cinquantaine de douzaines ça...
It's very strange that the unit for counting snails, oisters and eggs is the same : one dozen.
Does anybody knows why ?
I remember eating my first oyster. Once tasted, you can never give them up. Oysters and Champagne.... The perfect seduction kit.
lyliane:
Tu me dis quel quartier tu préfères?
azer:
And you can't smell the oysters?
cergie:
Il y aussi les huitres - qui sont peut-être plus rares à Vienne. Pour le pâtissier, il avait ses origines en Lorraine. Il y a des personnes qui sont douées pour la pâtisseire ET pour le blogguing - toi par exemple; je crois que je vais essayer de me concentrer sur le blogue!
... et la prochaine fois tu tournes a gauche!
catherine:
C'est vrai qu'en Bretagne on a toujours pu manger des huitres toute l'année et aujourd'hui, avec les tranpsorts un peu plus rapides, aussi à Paris!
maxime:
Voici UNE réponse que j'ai trouvé: Quant à la base 12, son existence s'explique par le fait qu'à l'aide des quatre doigts d'une main, on dénombre 12 phalanges ( le pouce servant à compter). Des exemples de l’usage actuel de cette base sont les 12 phases de la lune, les 12 mois de l'année, les 12 divisions du temps dans une journée, les 12 signes du zodiaque, etc. Cette base est encore utilisée, en français, dans le langage courant, pour la douzaine (12) et la grosse (une douzaine de douzaine, soit 144) pour compter les huîtres, les oeufs, etc...
chuckeroon:
Happy to have found another oyster and champagne friend!
Short, well-written history and wonderful photos makes your post spectacular!
Yum yum yum..I smell the oysters!! BTW no wonder Paris is always associated the city of romance and love!!!
Oysters...!*wink wink*
krystyna:
Thanks!
noushy:
"wink wink"!
Oh god. Even you can figure out I'm a pastry eater by looking at my pictures! Geez I've got to start weighing down.....
emily:
I alredy said that yout must after all be a very reasonable pastry lover! Don't change any habits... you are perfect!
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