Thread: Eiffel Tower

You should have enough time if the lines are short. There is a line to purchase tickets to take the elevator up, then there is a line to ride the elevator. Could easily be 1 to 3 hours (or more) to make it to the top. Tip-make sure you purchase the correct subway ticket as I did not and could not get out of the subway station I went to. Made for a funny story. After Eiffel Tower try and hit the catacombs (probably too long of a line) or the Pere-Lachaise Cemetery. I would go back to Paris to visit both of these places again.

Another enjoyable view for Paris is a boat tour around the river. The Bateau Mouche is somewhat dull but just do a search online or @ tripadvisor. Relatively inexpensive. I personally like wandering around Eiffel area, then finding a cafe 2-3 blocks away for some Pate Campagne and a fabulous glass of Sancerre wine or champagne. Of course, served w/cornichons, dijon and baguettes. Magnifique! Serves four as an appetizer. I actually keep the main proteins in my freezer. Here's my recipe (think it's time to make this again):
Pate' de Campagne
Make 2-3 days prior to serving

1 T butter 10G
1 T Olive Oil 10G
1 cup minced onions 135G
Saute until soft; cool. Cooked WT = 100G

1 whole egg and one egg yolk (or 1/3 cup egg beaters) 60G
3 T half & half 40G
1/2 tsp sea salt 2G
2 tsp dried thyme 8G
1 ½ tsp allspice 6G
1 tsp black pepper 4G
1 ½ oz mini bottle cognac or brandy 48G
Combine in small bowl; set aside in fridge.

4 oz thick bacon separated ½ chopped, ½ whole slices 120G total
2 large garlic cloves, pressed 10 G
8 oz fresh chicken livers (or baby beef) trimmed of stringy tissue and chopped 230G
6 oz coarsely chopped lean baked ham 175G
16 oz ground veal (you can use turkey/pork combo) 460G

Add onions and seasoned liquid mixture.
Mix thoroughly with hands.
Raw WT = 1300G Cooked =1300G Pour Off = 300G (20% FAT) Net WT = 1000G
2 Slices (one serving) = 100G

Heat oven to 350 degrees. Spray 9 X 5 loaf pan with Pam. Pat mixture (about 3 cups) into pan, cover with bacon slices . Cover tightly with foil. Put in 9X 13 metal pan and place in oven. Pour boiling water into larger pan to cover about halfway up the sides of loaf pan. Bake approximately 1 ½ hours (temp registers 155 degrees)
Remove from water bath and allow to cool on rack until warm. Carefully drain off extra liquid. Loosely cover pate' surface w/plastic wrap. Using a second loaf pan, place on top of pate' and weight with large can inside. Cool to room temp then refrigerate for 1-2 days. Remove from pan and gently scrape off any surface gum/gel that looks unpleasant. Wrap and chill until serving. Slice w/serrated or very sharp knife. ¼ inch slices are good for appetizers.
Serve w/French baguette slices, fresh or toasted, along with Dijon mustard and sliced cornichons or petite kosher dills
Bon apetit!

Have you been before? We like to wander around an area. Who wants to wait in lines or in the Metro? Whatever you do, have a great time!

I’m out of breath. But eight hours in Paris and you didn’t have anything to eat, not even pastries? Thanks for the update

I salute you! You're crazier than most of us...Glad you had a good time, but when you miss Paris, make some of my pate and enjoy a glass or 2 of sancerre.