We feel especially fortunate to have all made it to Paris, given that there was a major aviation mess-up in the states that began just hours after Lily and Noah took to the air. Almost 7,000 flights delayed. But by midday we were all here and acclimating to our charming bohemian/classy Airbnb in the 16th arrondissement near the arc de triumph, off elegant Avenue Foch (where the likes of Aristotle Onassis lived. Now there are several embassies.)
We are on narrow Rue le sueur (reminds me of the name of canned baby peas) on the fourth floor of one of the many famous Hausmanian buildings in this part of the city, lining the grand boulevards and backstreets. Hausman was sort of the Robert Moses of Paris, clearing old narrow twisty streets and creating wide boulevards lined with elegant crème-colored mansions. Our Airbnb has lovely faded-elegance touches — a curving staircase with wood banister (and a tiny lift, handy for suitcases), decorative ceiling moldings and plasterwork around the fireplace, tall narrow French windows, heavy doors with giant brass nobs and ancient keys, creaky parquet floors, a narrow creaky wood planked hallway with doors leading to bedrooms and bathrooms (two are sans toilet, avec tub/shower; one tiny one with toilet, no tub/shower). And there are bohemian touches – lots of African and Caribbean textiles and art (a little colonial era whiff).
Our gracious host left us cheeses, a baguette and wine. Then my amazing old friend from our 1980s Wichita newspaper days Alissa, who lives nearby, insisted on bringing bags of her favorite foods – quiches, fresh orange juice, yoghurt in glass bottles, a big chunk of butter, clementines, cheese. Why does everything taste better here? (Ingredients, freshness, care of preparation, the water?)
She also showed around this neighborhood, which doesn’t have the enchanting narrow streets of the left bank, where we usually stay, more grand big boulevards, but no complaints. Alissa sent us to a great little neighborhood bistrot d’Yves last night, a 20 minute walk away. Yves knows what he’s doing: clever but not overly fussy food (we didn’t know fillet mignon could be pork, not beef) , thoughtful attentive service, all tables occupied on a Wednesday in January. We are supposed to get rain at some point but good temps, high 40s, low 50#, and even sun when we arrived.