CHEZ MOUSTACHE

The Moustache Men- Phillipe, Nam, Axel, Mickael

 On the topic of restaurants in Paris, I had to share my new favorite with you, Chez Moustache. I may be biased, since this restaurant was opened by good friends of mine, but you really do feel as if you are at a friend's house when you're here. The guys run the restaurant every day, so the service is personal and efficient, the menu is delicious and reasonably priced, the cocktails go down almost too easily, and you definitely feel like dancing when they turn the music up a little at the end of the night.

My favorites are the cheeses to share (burratta or baked camembert), the black cod (despite my vegetarianism), the brioche perdue with salty caramel, and the basili gin or ginger fig cocktails.

Chez Moustache

4 rue Jean Pierre Timbaud

75011 Paris

01 43 38 26 88

all photos from the Chez Moustache facebook page.

RHUM GINGEMBRE FROM WALY FAY, PARIS

My most recent trip to Paris ended with a last meal at my favorite African restaurant, Waly Fay.  We'd come here almost weekly with friends when I was living in Paris.  Yes, the food is amazing, but what I missed most was the ginger-infused rum.  Not only do you feel warm and jolly after only one, but it somehow perfectly complements the heavy, flavorful food. Check out some photos of the delicious starters here by my friend Bonie Rose.

Again, (these places with their delicious rum drinks and secret recipes!) no one will let you know exactly what goes in, but here's how to make your own at home:

GINGER INFUSED RUM - RHUM GINGEMBRE

What you'll need:

-Your favorite white rum. You don't want spiced rum for this!
-one or two ginger roots, depending on size (you want about a cup once diced)
-brown sugar
-one vanilla pod (optional)
-mason jar
-lime for serving

 Scrub the ginger using a vegetable brush.  Do not peel.  Dice ginger into tiny pieces and put in jar. Fill jar with rum, add about four tablespoons of brown sugar and vanilla pod if desired.  Store in a dark place for about a month.  Strain the rum and serve over ice with the juice of half a lime, and a little more sugar if you like it sweeter.

Cheers!

 Waly Fay

6 Rue Godefroy Cavaignac  

75011 Paris, France

01 40 24 17 79