What I’ve Been Eating in Paris + My Chaga Waffle Recipe
PARIS JOURNAL · FOOD + TRAVEL
Paris has been supplying most of my inspiration lately. A few places worth knowing, some exciting projects taking shape behind the scenes + a grain-free take on one of my favourite childhood treats.
FROM PARIS
A few places worth knowing
SHWI
Some places are worth breaking your own rules for. SHWI was one of them.
I rarely queue for restaurants, but this time curiosity won. Thirty minutes later, the hummus made a convincing argument that I’d made the right decision.
Texture + flavour were the things that stayed with me. After eating across 32 countries, this one went straight to the top of my list.
“Is it the best hummus I’ve tasted across the 32 countries I’ve visited? Easily, yes.”
PARIS FIND
A bakery worth knowing
NIWA
A historic Paris bakery where traditional French technique meets Japanese influence.
NIWA caught my attention before I’d even tried anything.
Set inside a preserved Belle Époque space dating back to 1910, the bakery brings together traditional French technique + Japanese influence.
Opened by Japanese chef Sugio Yamaguchi, NIWA focuses on slow-fermented breads, laminated pastries, coffee + matcha. But one of the smallest things ended up impressing me most.
Sometimes the smallest thing tells you the most.
I picked up a mini croissant, which sounds insignificant until you understand how difficult it is to scale laminated dough down while keeping that crisp exterior + airy honeycomb structure.
A completely random discovery.
I’ve become weirdly attached to the pigeons in this city. No explanation needed. I just think they’re adorable. Second to cats, obviously.
BEHIND THE SCENES
What’s brewing next
There’s plenty happening away from the plate too.
Behind the scenes, I’ve got a handful of new healthy café concepts quietly taking shape across Miami, New York, Ibiza, Riyadh + Dubai.
I can’t say too much yet, but new spaces + new dishes are in development.
More soon.
Chaga
Grain-Free
Waffles
Crisp outside. Soft inside. Plant-based, refined sugar-free, gluten-free + grain-free.
Waffles were one of my favourite things growing up, probably because I hardly ever got the chance to eat them.
This version is very different from the syrup-drenched waffles I remember. They’re plant-based, grain-free + made with chaga, one of my favourite super mushrooms to use in the kitchen.
INGREDIENTS
½ cup almond flour
½ cup coconut flour
½ cup cassava flour
½ teaspoon raw vanilla powder
4 teaspoons chaga
½ teaspoon baking soda
½ teaspoon pink salt
3 flax eggs
½ cup almond milk, or enough for cooking
To make flax eggs, blend 3 tbsp freshly ground flaxseeds into a fine powder + whisk with 9 tbsp water until smooth. Leave to set until gelatinous.
METHOD
Whisk the almond flour, coconut flour, cassava flour, baking soda, pink salt, vanilla powder + chaga together.
Whisk the almond milk into the flax mixture until thick + creamy.
Add the wet mixture to the dry ingredients + mix until combined.
Heat your waffle iron + lightly brush with coconut oil.
Add half the batter to the centre of the hot waffle iron + cook for 5 to 7 minutes, depending on how crispy you like them.
Repeat with the remaining batter.
Serve whole or cut into quarters.
How I'd serve them.
Date syrup, pure maple, tahini, vegan butter, peanut butter + strawberry jam, or whipped coconut cream with melted dark chocolate.
100 recipes.
One collection.
Explore Chef Claire's collection of 100 recipes created for home cooks who want restaurant-quality food at home.
Speak soon,
Claire x