From Haussmann’s Paris to French Gastronomy and the Latin Quarter
We began our day by continuing our exploration of how Paris was shaped under Georges Eugène Haussmann, whose 19th century redesign gave the city its wide boulevards and harmonious architecture. As we walked through the city, students were able to recognize these features and better understand how modern Paris came to life.
Our first stop was the magnificent Palais Garnier, commissioned by Napoléon III and inaugurated in 1875. This architectural masterpiece, with its rich decorations and grandeur, perfectly reflects the opulence of the Second Empire.
We then made our way to the rooftop of Printemps Haussmann, where students enjoyed a stunning panoramic view of Paris. From above, they quizzed each other on major landmarks such as the Tour Montparnasse, Église Saint-Augustin or Notre-Dame Cathedral which was a great way to reinforce their growing knowledge of the city.
The highlight of the morning was our macaron workshop, where students immersed themselves in French gastronomy. The macaron, now a symbol of French refinement and artisanal expertise, actually has origins dating back to the Middle East, where almond-based pastries were first created. It was introduced to France during the Renaissance by Catherine de Medici when she married King Henry II. Initially, it consisted of a single almond shell, quite different from today’s version. Over time, regional variations developed across France, each with its own style and texture. It wasn’t until the 19th century in Paris that pastry chefs created the modern macaron by sandwiching two shells with a creamy filling, giving birth to the iconic treat we know today.
Students made chocolate and pistachio macarons and learned the precise techniques required to achieve the perfect texture, especially how to avoid cracking the delicate shells!
To continue our culinary journey through Francophone cultures, we enjoyed galettes, a specialty from Brittany, and later explored Vietnamese cuisine highlighting the diversity and global influence of French gastronomy.
In the afternoon, we discovered the historic Latin Quarter, home to the prestigious Sorbonne University, founded in the 13th century. We then walked by the Panthéon, where France honors some of its greatest figures, including Victor Hugo, Voltaire, Jean-Jacques Rousseau, and Émile Zola. We were able to recognize the architectural style of Jacques-Germain Soufflot, which we had already encountered in Mâcon at the Hospice de la Charité, deepening students’ understanding of his influence across different regions of France.
We also reflected on the remarkable women honored there: Joséphine Baker, Simone Veil, and Marie Curie.
We ended our day with a peaceful stroll through the beautiful Luxembourg Gardens, a true open-air museum filled with statues, and admired the Luxembourg Palace, where the French Senate is housed.
Tomorrow is already our last day in Paris, and we cannot wait to explore the grandeur of the Palace of Versailles and dive deeper into its fascinating history!
Clive:
Ce matin, nous sommes allés à l’Opéra de Paris, mais maintenant c’est fermé parce qu’ils faisaint des constructions pour réparer la façade. Ensuite nous sommes allés au Printemps, sur le toit du centre commercial où il y a une vue à 360 degrés de Paris.J’ai reconnu la Tour Eiffel, L’Arc de Triomphe, et Notre Dame.Après pris des photos, nous sommes allés aux Galeries Lafayettepour apprendre comment faire des macarons: nous avons fait des maacrons au chocolat et à la pistache. J’ai appris que la meringue est seulement du sucre et des blancs! Zara m’a donné ses macarons et j’en ai trop mangé! J’ai préféré le macaron au chocolat.
Esa:
A midi, nous avons mangé des galettes bretonnes.J'etais très heureux mais fatigué! Apres le déjeuner, nous sommes allés au Jardin du Luxembourg; dans le parc nous avons vu des petits bateaux dans la fontaine. C'etait tres joli et beaucoup de gens marchaient. Aujourd'hui j'ai appris que Haussmann a construit de grandes rues et qu'il y a 20 arrondissements. J'ai gouté le poivre du Timut dans ma galette et ça a le gout du pamplemousse!
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