Everyone loves food. After all, there is really nothing else like a delicious piece of chocolate cake for dessert or a nutritious meal at lunch that will power you through the rest of your day. Food nourishes the body, helps it heal, and also helps the body release the right hormones that make you feel relaxed or elated.
When it comes to food, much like fashion, trends come and go. So take advantage of the trends to enjoy some of the best food options before they become harder to find. Continue reading for four recent food trends that have really made it big, and may even be here to stay.
Fresh Juices at Home
Juicers have become hugely popular as more people are learning about the incredible health benefits of juicing on a regular basis or even of going on a juice fast to thoroughly cleanse the body and rejuvenate every single cell. The key is focusing on juicing vegetables, such as dark leafy greens and root vegetables like beets. These are packed with powerful nutrients, such as antioxidants, that will help your body fight disease. And the bonus is that you’ll be able to lose weight if you juice regularly or replace your meals with juices that provide complete nutrition.
Veganism for a Change
In addition to juicing, a lot of people are also becoming increasingly aware of the health benefits of a vegan diet. Therefore, there are many people from all walks of life who are now ditching animal products, such as eggs, dairy, and meat, in favor of plant-based products that include whole grains like couscous, quinoa, and more, as well as beans, legumes, vegetables, fruits, etc. And with so many mock-meat options out there, from seitan to tempeh and Gardein, and a variety of vegan restaurants opening up everywhere, even meat lovers can make a smooth transition and realize the benefits of this type of diet.
Tea Instead of Coffee
While coffee is still a mainstay in most people’s lives, for those who want to enjoy a gentle boost of caffeine without the same jitters they get from coffee, choices like green tea, white tea, and black tea are great alternatives that also provide myriad health benefits in the form of antioxidants. And because there are so many varieties and flavors of tea to choose from, including the many herbal teas available, you’ll never get bored with the same flavor every day. As a result of this trend, many new tea cafes are opening up for people to enjoy, and tea shops are offering more loose teas than ever before.
Without a doubt, frozen yogurt is trendy, especially if you go to a yogurt shop that allows you to get the amount of yogurt you want in whatever flavor you desire and with whatever toppings you choose. These frozen yogurt establishments have become a huge hit and people of all ages have been making it a point to enjoy this yummy and surprisingly good for you cold treat in place of traditional ice cream, which can be quite fatty.
Hannah Finn is a freelance health and food blogger who enjoys discussing topics that revolve around the connection between nutrition and overall health. She’s so happy to see that a lot of the recent trends in food have involved healthy options rather that junk foods that were the focus of past trends.
Paris has some superb Bistro’s that are just perfect, offering impeccable cooking on a little terrace just fit for eaves dropping. Here are my six favourites.
Another screamingly obvious member of my favourites club, but Le Chateaubriand is inextricably entwined with some of my most delicious moments of the past decade. Inaki Aizpitarte was Paris’s first truly rock and roll chef, with zero pretence and incredible talent. He has managed to stay true to the values behind his cooking, keeping a tight ship amongst the Le Chateaubriand and Le Dauphin teams, while making a name for himself and subsequently influencing gastronomic experiences worldwide. I love that you can still have an off night at Le Chateaubriand when they fiddle with the tasting menu of the day and maybe go too far, and that they have not made things easier for themselves with signature dishes and the rolling out of concepts.
How to get there: 129, avenue Parmentier – Paris 11 – Tel+ 33 (0) 143574595 www.lechateaubriand.net
The room feels a bit stiff, a bit 1980’s bland, but Akrame Benallal’s spontaneous, buzzy cooking, which he learnt in Adria’s and Gagnaire’s kitchens, is always a tonic for a working lunch in a 16th arrondissement very lacking in pettites addresses sympas.
How to get there: 19, rue Lauriston – Paris 16 – Tel. +33 (0) 140671116 www.akrame.com
Au Pied de Fouet
Possibly a dubious choice, given its tourist trap notoriety. But this was more or less my ‘local’ when I lived in the 7th and I grew to love the grumpy, crowded camaraderie of the place. It is still a very cheap, cosier version of, say, Chartier, and I think deserves a mention. So here it is!
How to get there: 45, rue de Babylone – Paris 7 – Tel. +33 (0) 147051227
L’Avenue and Café de l’Esplanade
It sometimes seems that all the beautiful Parisian avenues lead me to a Costes establishment. These are my two absolute favourite terrasses for breakfast meetings, late night after-dinners with unrepentant smokers, or simply soaking up the sun with a superb view.
How to get there: 41, avenue Montaigne – Paris 8 – Tel. +33 (0) 140701491 www.avenue-restaurant.com, Café de l’Esplanade – 52, rue Fabert, Paris 7 – Tel. +33. (0) 147053880
L’Astrance was quite the Michelin trailblazer when it was awarded three stars in 2007, just seven years after opening – the first Parisian address to pick up the ultimate prize without the usual accompanying silverware and stuffiness. In their place – in a rather glacial part of the 16th – came a quiet, affable confidence from a young team, en sale Christopher Rohat and en cuisine brilliant chef Pascal Barbot, a former pupil of Alain Passard. In the first, crazy days of fusion spice overload, Barbot showed a true sensitivity towards Pacific Rim flavours when everyone else was piling them on. The original style remains, despite many imitators, though the cooking is now more floral and vegetal. The tall room and properly spaced tables make this a great place to come for an intimate dinner or peaceful lunch.
How to get there: 4, rue Beethoven – Paris 16 – Tel. +33 (0) 140508440
Kate writes for thedailykate.org a blog dedicated to bringing you the highlights of worldwide chic dining.
Whether becoming vegetarian is a personal choice or a medical choice, keeping a balanced diet is pertinent to reducing risk of tooth decay and other oral diseases. Eating a nutritious diet is not just for reducing heart disease!
Are vegetarians at risk?
While a vegetarian diet can provide health benefits, when eliminating certain food groups (like protein and calcium), it is important to supplement that diet with vegetables and alternatives that fulfill those food group requirements. If you’re an adult on a prolonged vegetarian diet, you should be aware that not fulfilling your protein and calcium food group can increase your risk of periodontal (gum) disease.
What Does Calcium and Protein Do For Teeth?
Calcium contributes to bone development, bone strengthening, and healthy tooth enamel. It is important to increase calcium intake when we get older because calcium absorption does not work as well, making us more prone to getting osteoporosis. Proteins are typically rich in Vitamin D and phosphorous, promoting healthy teeth and reducing tooth decay.
Vegetarian Teeth-Healthy Diet Suggestions:
- Kale. This vegetable ranks among one of the highest in the amount of calcium it has per serving (1 cup). Not only is kale in season during the winter, but there are multiple ways you can eat and prepare kale: steamed, raw in a salad, featured in a soup, or baked as kale chips! If you don’t like kale, consider eating arugula, turnip greens, or broccoli rabe. These vegetables are packed with calcium.
- Fish. To supplement your Vitamin D requirement, certain types of fish such as Mackerel, Atlantic Herring, Salmon, or sardines pack loads of Vitamin D. Baked, fried, grilled, or eaten raw, incorporating fish into your diet will boost your Vitamin D, reducing your risk of soft teeth. If you do not eat fish, some alternative options are tofu or white button mushrooms.
- Almonds, dried soybeans, or wheat bran. Riboflavin or Vitamin B2 contribute to healthy cellular growth and maintain the supply of your other B vitamins. Although it is arguable that there is nothing that is plant-based to supplement any B vitamins, if you are a strict vegetarian, you can eat almonds, dried soybeans, or wheat bran as supplement. While this does not directly relate toward healthy bone and teeth growth, eating foods with B vitamins are pertinent to a healthy diet.
- Tempeh, miso, nutritional yeast. On the note of B vitamins, Vitamin B12 is essential in cell growth and blood formation. This vitamin also contributes in assisting your body in protein metabolization.
If you’re a seasoned vegetarian and have incorporated these foods in your diet, keep on doing so – your teeth will thank you later. If you’re a new vegetarian, this can act as a starter’s guide.
It is also important that you tell your dental professional about your dietary restrictions, they may have more helpful tips and suggestions to keep those pearly whites healthy!
Are any of your readers vegetarians? Let me know in the comments below about any dental problems you’ve had due to your diet. I’d love to hear about them.
Thu Nguyen is writing on behalf of Austin Oral Maxillofacial Surgery, an Austin-based oral surgery practice. Thu isn’t a vegetarian but finds the possible dental implications to be quite interesting.
The Changing Landscape of California Wine
A generation ago, California wine meant Napa Valley. For the average consumer, Napa Valley still stands tallest among American wine producing regions, but when the region only produces approximately two percent of the nation’s wine, prices tend to be dramatically higher than they are elsewhere, which leads many consumers to become more accustomed to drinking wine from other regions.
The landscape of California wine is changing, here’s how:
The rise of new growing regions:
About 10 years ago, Santa Barbara burst onto the international wine scene because of its Pinot Noir, largely with the help of a little movie called Sideways that is still the biggest hit in the history of wine related movies. We’ve seen similar movements into prominence from Sonoma County (both for cooler climate varietals such as Pinot Noir and Chardonnay, but lately for Cabernet Sauvignon and other red wines) and Paso Robles. In the coming months and years, we’re likely to see similar rises from other growing regions. On the short list of possibilities are Mendocino County, a cooler climate region further north from Sonoma, but not quite as far, or cold as Oregon. Mendocino shares many of the same marketing advantages as Napa Valley and Sonoma and the industry is rapidly enjoying and doing a good job selling these cooler climate vineyard sites. Secondly, the Livermore Valley, about an hour east of Berkeley California stands to gain a dramatic amount of market share in the coming years. Before Prohibition gutted the fledgling wine industry in California 80 years ago, the Livermore Valley was considered Napa Valley’s equal when it came to fine wine production. They are only now starting to produce great wine again (for generation’s they’ve focused on the cheaper end of the price spectrum, much as Napa Valley did before Mondavi showed the AVA a different way).
In the 1980’s it appeared at one point that California might only plant Cabernet Sauvignon, Merlot and Chardonnay in its new vineyards. The Rhone Rangers in Paso Robles helped to change that of course, but these days we’re seeing an ever increasing diversity of plantings taking place. From Tempranillo being produced extremely well in Lodi to encouraging new plantings of Pinotage on the western Sonoma coast in vineyard sites considered even too cool for Pinot Noir, vintners are becoming increasingly aggressive with sites that they are willing to try and the grapes they are willing to plant in these sites. This type of research and trial and error is exactly the type of thing we saw in Napa Valley on a smaller scale in the 1960’s, which helped the area to explore mountainous vineyards which weren’t (at that time at least) planted anywhere else in the world.
I hope you’ve enjoyed this small set of insights into the rapidly and exciting world of California wine. California at one point produced approximately 90% of the nation’s wine and while that number should only continue to decrease as more state’s allow an increasing number of plantings themselves, California will always be the epicenter of American wine.
Mark Aselstine is the owner of Uncorked Ventures, an online wine club based in San Francisco focused on delivering the highest quality wine in the industry. He enjoys scouting new wine regions and wineries for his customers, and yes for himself.
Do you think that you’re a healthy eater? People know that there’s an obesity problem in the United States, but few think that they’re part of the problem. There was a study done on the eating habits of the average American, and you may be a bit surprised by the results. Doctors recommend that you eat 2,000 calories a day, but most people consume 3,800 calories a day. Out of all of the people surveyed, 25% of respondents said that they eat fast food every day. And those people who choose to eat fast food everyday have it take up 47% of the calories they consume on a daily basis.
If you want to stay healthy and get fit, you need to start by changing the way that you eat. People already know that nutrition and health are linked, but have trouble finding a way to change their eating habits. If you’re ready to get healthy and start eating right, follow this advice.
Have the right attitude
When some people first make the commitment to start eating better, they end up stopping only after a little time because they don’t see results and get discouraged. You need to understand that changing the way that you eat is going to take some time, and that you won’t see results overnight. You may not be seeing results right away, but you’re already taking a significant step to start eating healthy. Just making the commitment to eat right is a step in the right direction, and eventually you’ll start to love you new eating routine.
Don’t go on a diet
When many people want to change their eating habits they also want to lose weight, so they naturally assume that they should put themselves on a diet. Diets won’t help you change the way that you eat, and to be honest they also won’t help you lose weight in the long term. Diets restrict your eating habits for a short period of time, and they rarely help people keep off the weight that they lose (if they end up losing any at all) because people aren’t going to eat that way during their daily lives. That’s why so many people end up gaining weight almost as quickly as they lost it after they end their diets. They stop only eating cabbage soup or only drinking a cleansing drink, and they go right back to eating how they usually do. If you truly want to change the way you eat, avoid going on a diet at all costs.
Take small steps
The main reason why most people fail at changing their eating habits is because they make unrealistic changes to their diet. It’s virtually impossible to go from eating nothing but fast food and premade meals to only eating salads and lean meats. Instead of making a drastic change in your eating habits, start making little changes in the way that you eat. Don’t get your usual baof potato chips and cheese dip; try out some healthy olive dip and pretzels so that you can have a healthier snack that’s still satisfying. Instead of going out for lunch at work, bring something from home. Anything you make at home is bound to be healthier than anything you can get on the go, and while we’re on the subject of bringing food from home…
Slow down your food
Have you ever heard of the slow food movement? It was formed in response to rise of convenience culture in American food. Over the past few decades, Americans have started eating their meals on the go instead of taking time to prepare their own food. Fast food and take out food tend to be full of fat, salt, sugar, and empty calories, and are usually given out in huge portions. The slow food movement encourages people to prepare their own locally grown healthy meals. Try starting off your healthy eating journey by trying to cook some of your favorite restaurant and take-out dishes at home. You can replicate a lot of your favorite fast food dishes in your own kitchen, and whatever you make will be healthier and less expensive than the restaurant alternative. There are a lot of excellent websites that can tell you everything you need to know to make healthier versions of your restaurant favorites.
- License: Royalty Free or iStock source: Shutterstock
Jennifer Dee is a blogger from Philadelphia that has a passion for the environment and nutrition. She spends most of her time reading, writing, and trying out new recipes.
Did you know that worldwide, we throw away a third of our food?
Worse, here in America, we throw out 40% of the food we buy.
This is an enormous waste of money (By conservative estimates, food waste costs each household at least $1400 annually), but it’s also a large environmental problem.
The food that we throw out is one of the top causes of the methane gas that emanates from our nation’s landfills. Also, growing, processing, packaging, and shipping food uses resources, and when the food isn’t even consumed, those resources have been spent for nothing…they’ve just been wasted.
The good news is that household food waste is a problem you can actually do something about, and you won’t even have to turn your life upside down. Plus, though many environmentally-friendly lifestyle changes cost money, this one will put more money back in your pocket.
Unfortunately, since food is so plentiful in our culture, we don’t value it as much as we should, and that makes it hard to stay motivated. So, before we get to some practical tips, here are a few ways to keep yourself motivated.
1. Put a dollar amount on food.
Once food is paid for, it’s a little harder to see its monetary value. You would never dump a dollar bill into your trash can, but it’s pretty easy to throw away a cucumber.
If you find yourself lacking inspiration to eat your food before it goes bad, think about how much you paid for it. Instead of seeing half a gallon of milk, train yourself to see $2. Instead of a head of lettuce, see $2.50.
When you do end up needing to throw something out, consider the monetary value of your waste so that you’ll be motivated to prevent it in the future.
2. Think about what went into producing the food you own.
Someone had to plant, cultivate, harvest, process, ship, and stock your food before you could buy it and bring it home. A lot of work and a lot of time went into your food, and realizing this can help you value it more. And when you value your food, you will be much more likely to use it instead of wasting it.
3. Consider the environmental impact of waste.
American garbage production and pollution is an overwhelming problem, and its magnitude can make us feel like there’s no point in even trying to make a difference.
But household food waste is a huge contributor to landfill waste (and to the methane gas which leaks from landfills) and it’s something we can control. You may not be able to stop factory pollution or clean up the Pacific Garbage Patch, but by golly, you can stop throwing away food, and if even half of American households made the same effort, the impact would be significant.
How can you say goodbye to food waste? Here are some practical ideas that you can implement right away.
1. Keep an emptier fridge and freezer.
When you stock your fridge and freezer to the gills, it’s almost impossible to see all of the food you own, and when you can’t see it, you’re much more likely to forget about it and let it go to waste.
2. Store food in clear containers.
Use glass containers or clear plastic because again, if you can’t see what you have, you’ll be much less likely to use it.
3. Rummage through the fridge when you’re hungry.
Before making something new or eating a shelf-stable item, look to see if something in the fridge needs to be used up.
4. Plan a menu before grocery shopping.
Grocery shopping with no plan leads to over-buying and over-buying leads to waste. A menu plan will help you buy what you need and no more.
5. Look through the fridge/freezer when planning a menu.
Take stock of the food you already own and work that into your meal plan. If you have an excess of carrots, plan a meal to use them up. If your potatoes are starting to get wrinkly, put a potato soup on your plan.
Looking through your food will also prevent you from purchasing duplicates at the store, and that will save you money and prevent additional food waste (If you buy a new sack of potatoes, the ones at home are probably going to rot.)
6. Eat leftovers for lunch.
You won’t have to eat out or prepare something new, so you’ll save time and money. To make leftovers easier to grab, package them in lunch-sized portable containers when you put the food away after dinner. The next day, you can grab and go.
7. Make friends with soups, salads, smoothies, and scrambled eggs.
What do those four things have in common? They’re all great ways to use up random odds and ends that might otherwise go to waste. Soft fruit can be frozen to add to a smoothie, while protein foods and savory produce are better suited for soups, salads, and scrambled eggs.
8. Use your freezer carefully.
If you know you can’t use something in time, freezing it for later consumption can be a great idea. To make sure it’s not going to be forgotten, use clear containers (or label opaque containers), check your freezer when you plan a menu, and take stock of your freezer’s contents regularly.
9. Clean out your fridge regularly.
Food waste seems to beget food waste, at least partially because in a fridge cluttered with rotten or semi-rotten food, it’s hard to see the edible food. An additional benefit is that the process of cleaning out the fridge helps you to take inventory of what you own, and once you know what you’ve got, you’ll be more likely to use it up.
10. Educate yourself on food storage and expiration/sell-by dates.
Knowing how to properly store food is key in food waste prevention, and knowing the difference between expiration and sell-by dates is important as well (Food shouldn’t be eaten after an expiration date, but can be safely consumed after a sell-by date.)
These topics can be a little bit confusing, but helpful guides are available on the internet. For instance, check out Still Tasty, a comprehensive guide to shelf life in the fridge and freezer.
One last tip: Be patient with yourself. For many of us, food wasting is an ingrained habit, and it takes time to change. Remember that any progress is better than none, so when you have a food waste failure, don’t give up! Just keep on trying. You’ll see a difference in your grocery bill and you’ll feel great about reducing your environmental impact.
Kristen is an east coast wife, mom, and blogger behind The Frugal Girl. In an effort to inspire others to live frugally, Kristen contributes to the CareOne Debt Relief Services blog, a community that provides debt consolidation and money-saving advice.
Many people drink wine regularly but don’t even know the about the benefits of this drink or the vast history that lies beneath that divine taste. For ages wine has been considered to be the liquor of the Gods and cultivating grape vine is an activity that has been in progress from the ancient times. Alexander the Great, the famous ruler, thought wine to be “ the essence of grape vine, the power of the Earth and the eternity of the Sun”.
Grape wine was supposed to have been spread from Asia several years ago while the first wine was produced in Mesopotamia 5000 years ago. The oldest bottle of wine has been discovered in a Roman tomb somewhere in Germany around 1867. The Romans are considered to be the most competent and efficient wine manufacturers since they spread the art of winery through all the territories they have conquered. Riesling, Pinot Noir, Chardonnay and Cabernet are only a few pieces of the famous roman wine art. In fact, Louis Pasteur has managed to set the scientific basis of the modern winery one century ago.
The various types of grapes determined a wide range of wine depending on the country and soil. Based on these criteria wines have been classified in:
1. Wines for regular use that are light and contain a maximum 8.5 % alcohol
2. Quality wines acquired from the high standard class of grape bread on famous wine-growing territories
3. Special wines or high quality wines that have minimum 9.5% alcohol and are famous for their denomination and class of grapes used
Nowadays, the wine is being consumed not only for its excellent taste or its relaxing attributes but also for its numerous other benefits. One glass of wine is beneficial not only for our state of mind but also has some really good medical results. Scientists have discovered that wine has an important part in the recovery of cells and tissue; it helps our digestion and toxin dismissing. It is also known for its antioxidant and anti-inflammatory characteristics. According to the latest discoveries, the white wine compounds have miraculous effects in beating cancer.
Apart from all these points, it is the taste that makes us appreciate this liquor especially when combined with food. In fact, it is necessary to understand that only by combining food with the right type of wine can get us discover the true savor of wine.
Whether you are wine passionate or just someone who enjoys a nice glass of wine at dinner, visiting a wine cellar could be a memorable time. Finding out more about the secrets of wine making, the unique ways of storing and the art of wine tasting would certainly make you appreciate it even more.
Wine industry may offer an enormous range of choices but rather than getting a serious headache you would rather spend your money on high quality wines that not only help you relax but also have positive effects on your health. Wine is not only about taste but also about history and art.
Carla Montez is an avid blogger on wines. Her blogs and wine notes are always sources of practical ideas about various types of wine. She is also fond of writing fine dining experiences and that includes selecting the best wine for specific occasions. Presently she works on great wine notes on Taylors of Australia .
If you own a Weber BBQ you will, at one point or another, have done some experimentation in terms of what can be cooked on and in it. And when you consider all the attachments available from Weber today, why wouldn’t you?
You can use your BBQ to cook pizza, roast chicken, casseroles and much more. Some may even had tried to grill a Turducken on their BBQ. This dish consists of a deboned turkey, stuffed with a deboned duck that, in turn, has been stuffed with a chicken. Outrageous, right?
Not really, when you take into consideration that certain Bedouin tribes in North Africa eat stuffed camel. Originally this was widely considered to be a myth, but in actual fact, it is a traditional dish served at weddings and other special events, primarily those of sheikhs.
It is listed in the Guinness Book of Records as the “largest item on any menu in the world”. It takes stuffing to a whole new level, consisting of a camel, stuffed with sheep or lambs that has been stuffed with chickens and fish. It is then slow roasted over an open fire or a very large BBQ.
A traditional recipe is said to be made up of the following ingredients:
- 1 medium camel
- 4 lambs
- 20 chickens (roasted)
- 150 eggs (boiled)
- 40kg tomatoes
- Salt and other seasonings
The preparation starts with the smallest items in the following order: you start by stuffing individual tomatoes with eggs. Next, the tomatoes are stuffed inside the whole lambs, after which they are stuffed inside the camel.
Other recipes indicate the use of a variety of nuts and rice that are stuffed into the chickens instead of tomatoes. It is easy to assume that with a dish this size, there are many different ways to cook your camel. It is also mentioned that the poultry and sheep shouldn’t be raw when the stuffing process begins, in order for the entire dish to be cooked correctly.
Once everything has been placed inside everything else, you can ask a few of your strongest friends to help you carry it over to your fire-pit or BBQ. Before being cooked, the camel should be wrapped in palm leaves to aid the roasting process. Next, you should attach it to a very large rotisserie which will hold it in place above the fire.
It should take between 20 and 24 hours before it’s ready, which means that you and your mates will have to take it in shifts to ensure that nothing goes wrong. Once it’s finished cooking, a few things need to happen. First, you are going to need a lot of plates and cutlery for about 100 to 150 of your closest friends to enjoy the feast with you. Second, decide what you are going to serve with your layered delight. Lastly, get yourself a large portion of stuffed camel to see what all the hype is about.
So next time you want to impress your friends around the BBQ, why not wheel out a truly daring culinary extravaganza; Camlambken anyone?
Deon is a digital marketer and culinary genius in the making. He enjoys spending his weekends trying out interesting new recipes using his Weber BBQ.
They say the restaurant business is always a money maker because people always have to eat. This is true, but recently there has been a shift in the way many people get food. People lead very busy lives, especially when juggling their home, work, school, and social lives; and the internet has helped people organize their days efficiently and is now being used for purchasing goods and services as well.
People have begun to use the internet for e-commerce, which is simply the act of purchasing goods and services remotely from home on computers or even on the go using mobile internet ready devices. There are many websites which allow people to shop around in a virtual store for everything from electronics to clothing, to cars, and even food. Some of the first e-commerce business began in 1994 and were pioneered by banking organizations and Pizza Hut. In the years following, the online marketplace has exploded, allowing people to conduct business and order goods and services using the internet. In order to participate in these virtual marketplaces, customers need credit cards or services such as PayPal, which can be linked directly to their bank accounts and usually a user account for the site they use.
Online Food Ordering
Online food ordering websites have been around for many years now and follow a more or less standard format. The websites usually have an interactive menu with prices and pictures as well as a description of the different food items and services. There are restaurant controlled sites such as those owned by Pizza Hut and Dominos and also websites which act as restaurant aggregators which collect the menus of many restaurants and allow you to order from anyone in your area who conducts business online.
Why it is so amazing
If you decide to partake in this practice of ordering food online, you will be one of many people who receive the benefit of convenience. You can order your food whenever you have a few minutes to spare, even when you are stuck in traffic or sitting on a train or on your way to the restaurant or establishment so it is ready when you arrive. You will be able to order exactly what you want without having anything lost in communication because you will always be asked to verify your order before it is submitted. If you order your food and pay for it online, you will often be able to have it delivered and never have to leave your chair, and you can do it from your mobile phone.
Restaurants will receive the added benefits of being able to serve more people than just their walk or call-ins and can do so with less staff members. They will also be able to increase their efficiency because any orders made online are normally sent directly to the kitchen instead of being passed from one person to another.
Joining this online marketplace, especially as a busy college student will allow you to order from a myriad of restaurants and innumerable types of food options as well.
Written by the marketing team at Campus Special.
These four bistros are like a favourite ex-boyfriend – flawed but still charming. Historic 1990s interiors welcome you to take a seat. These bistros have up-to-date cooking in an atmosphere that makes you feel like you are eating lunch in a history book.
Perhaps the best bistro in Paris, and certainly the best bouchon Lyonnais (restaurant serving traditional Lyonnais dishes) outside Lyon. Alain Ducasse applied his expertise to this famous establishment in 2002. Already an emblem of Parisian gastronomic history, it would have been easy to rely on its reputation and the undying affection Parisians have for la cuisine lyonnaise to maintain a decent clientele. But although all the classics are right there on the menu (blanquette de veau, quenelles a la Lyonnaise, sauce Nantua), many have been subtly tweaked and lightened. When you go, make sure you’re hungry enough to make it through to dessert. Then, give in to the double pleasure of the ile flottante aux pralines rouges, served with a sliver of outrageously sweet, garishly red-pink tarte.
How to get there: 32, rue Saint-Marc – Paris 2 – Tel. +33 (0) 142966504 www.auxlyonnais.com/en
Café Jacquemart Andre
Of all Paris’s museum cafes this is my favourite, happily, in one of my favourite buildings. There’s something so soothing about the hushed atmosphere of the Musee Jacquemart Andre – such a contrast to the booming galleries of the hectic Louvre. The café, in one of the most sumptuous dining rooms in Paris, with a Tiepolo ceiling and Belgian tapestries, is equally genteel, although as they don’t take reservations you might have to elbow your way through at lunchtime for their excellent salads. I prefer it, therefore, for the selection of tea and cake or their very good weekend brunch.
How to get there: 158, boulevard Haussmann – Paris 8 – Tel. +33 (0) 145621159 www.musee-jacquemart-andre.com
Between the chic 6th and very chic 7th, close to Paris’s most prestigious art and antique dealers, this place is always pakced, and is a great favourite during Fashion Week. Voltaire did once live here, adding to one’s sense of consuming a chunk of history with the famous 90-cent oeuf mayonnaise. This dish is really only a sort of in-joke, of course, and dinner for two is likely to hit the 200 euro mark if you are drinking wine (and you should). So brace yourselves, and who knows, as you devour your poached eggs with sorrel, beef fillet au poivre and tarte Tatin, you might be sitting elbow to elbow with Anna Wintour, as she picks at her perfectly steamed asparagus.
How to get there: 27, quai Voltaire – Paris 7 – Tel. +33 (0) 142611749
La Closerie des Lilas
Slightly off the tourist track, at the Port Royal end of the boulevard Montparnasse, this mythical literary haunt has remained a favourite place for writers and intellectuals to gather, and the terrasse is often dotted with big names and faded stars, for whom France always holds a table. There are two spaces, the brasserie and a quieter, more expensive gastronomic restaurant. I would always go for the simpler brasserie fare, especially as the service in both places can be erratic, to say the least. The tartare is the dish to choose, apparently, along with the very well-prepared seafood, but I love the flouncy desserts.
How to get there: 171, boulevard Montparnasse – Paris 6 – Tel. +33 (0) 140513450 www.closeriedeslilas.fr
Jules writes for BeautifulSociety.com, a super travel blog! Jules is 23 and lives in Phoenix Arizona but spends most of her time wishes she was in Paris.