Читать книгу One More Croissant for the Road онлайн

43 страница из 105

Once money has changed hands, I can finally draw breath and explain the art of the petit déjeuner to a slightly twitchy Matt. I will also share this wisdom – accrued through much trial and error, disappointment and pastry-based joy – with you, gentle reader, lest you find it helpful.

In general, the best breakfasts in France are bread based – yes, you might well enjoy a bowl of sun-warmed figs and sheep yoghurt at your villa in Provence, but just so you know, most people around you would regard this as an eccentric way to start the day. God gave us the boulangerie for a reason, and that reason is breakfast. (The sensible French householder also keeps a stock of pain grille, or toast crackers, which can be purchased in the biscuit aisle of supermarkets, to guard against the terrible eventuality of ever running out of bread.)

Baguette with butter and jam is a lovely thing, but on the move, it’s handier to go for something with the butter already baked in. I never deviate from the plain croissant, the apotheosis of the baker’s art, but you could also go with the child-friendly pain au chocolat, the sugary almond croissant (which, according to my friend Caroline, who worked for a spell in a Parisian bakery, is yesterday’s leftovers drenched in syrup and rebaked) or any number of regional specialities. Indeed, the benefit of cycling long distances is you can usually justify several items: I even have a Paris–Brest for breakfast one day, though I’m not sure I’d recommend it unless you want to feel slightly queasy for the first few kilometres.