It's 7:09 am. I'm on the shuttle to work, my stomach rumbling in this slow-moving traffic towards the tunnel. Gives me more time to salivate over the gastronomic itinerary I've made for my week in Paris.
Reservations have been made. The research has been done and the cross-referencing on NYTimes, Blackbook Mag, and Le Fooding Guide has been implemented. And some of it has been left to chance ...
But when will the eating begin?
May 27th: 7am
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