Internship-for-a-honeymon report - Street food

Soupe à l'oignon gratinée / French onion soup / Sopa de cebola gratinada

One of the best things about Paris is its multiplicity of cultures, which allows us to see, try, listen and experience many things about other countries without actually having to go there.

One of the best things about Paris is the enormous offer of street food, which includes national and international gastronomy that people can eat during the day, whether they're going to work or they're visiting around.

 So one of the best things about Paris is that you can easily try many different flavours, picking up snacks in a boulangerie or in one of the markets you can find in almost every neighborhood. You just can't be picky nor germophobic! 

Viennoise au chocolat - I really love this sweet bread with chocolate chips
Adoro este pão doce com pepitas de chocolate

(Keep reading for more pictures)

Internship-for-a-honeymoon report - Crepes

Au P'tit Grec - The most delicious salty crepes

One of my favourite components of tourism is the local gastronomy, which includes all the foreign restaurants and markets that immigrants have in every city.

For my internship-for-a-real-honeymoon I went with my husband to Paris, where we met five years ago, to relive every place, every street, every corner, every smell and every memory and it was a very pleasant weekend. One of the best things about going back to a place you know so well is that you don't have to get into every single museum, you don't need to make a pit stop in every single touristic point and you can choose the ones you already know you like the best. And that's what we did.

We also knew where and what we wanted to eat or to taste, so it was a high caloric trip, but also very tasty.

There's a very nice place in Rue Mouffetard called Au P'tit Grec, where a group of five greek men make sweet and salty crepes but I, for one, think it's a shame to go there and not trying at least a salty one, since they are so good and so big they can be very nice dinner. I had the same I always did: mushrooms and lots and lots of emmental cheese; and my husband tried one with egg, ham and also lots and lots of emmental cheese. They all come with lettuce, tomato and onion, but this time I didn't want the tomato.

It was an explosion of taste I hadn't felt again in four years and that I was craving for, for a long time.