The Inside Track for Chocolate

If Paris is the city of Brussels is the city's love of chocolate - that is to say, this is not better? Today, visitors to the city often tempted to stop on the route between the departure of their train at the Gare du Midi and the arrival at the hotels in Brussels for a correction of their favorite sweets to Neuhaus, get Godiva, Leonidas and Guylian, but we have to look back to 1912 to understand why Belgium is synonymous with chocolate.

Jean Neuhaus Junior took over the family of his brother Frederic, earlier in the year after his death. The business, founded in 1857, was originally a pharmacist - her father, John Senior, came to Brussels from Switzerland established his business in the Galerie de la Reine. But it was not long before licorice, marshmallow and dark chocolate began next to the tooth next to the packages of cocaine powder and appear cattarh offered snuff.

But it was Jean Junior innovation, the Belgian chocolate is on the map. He was the first creator of what we know today as the classic Belgian chocolate, the reason why so many Chocoholics flock to hotels in Brussels: the soft or liquid filling covered with a crunchy coating of chocolate, which were originally called Chocolate. Their invention was quickly followed by other innovations Chez Neuhaus. Customers complained that their delicate chocolate sold in paper bags, were crushed and broken, before they came home. It is possible that they stretching the truth a little, and that, like so many chocolate lovers today, they were not resist sampling may do their shopping, but in any case, this led to wife Jean Louise developing a cassette that they in 1915 "The Tuck" patented. It was the prototype of what is fun, so many of us today: the beautiful, unspoiled area of ​​soft-centered Belgian chocolate.

There is more to the French capital as the love will bear witness to so many visitors to Paris hotels - there are pancakes. If you believe that it is not possible to conveniently eat in Paris, but you go to the next Creperie snack and join the students and office workers queue for their lunch. Around the Grand Boulevard subway, many Crêperie of Arabs running up panckaes with merguez sausage, feta cheese, spinach and olives. Go for a traditional Breton galette, Cafe Breton, near the Bastille, where the pancakes are made with earthy buckwheat flour. And for dessert, a walk back to Montmartre and filled with unconventional join famous residents of the perfect sweet crepes with Nutella. With so many cheap hotels to choose from, there's no reason for a break in the capital of the passion for books - and pancakes.