You Had Me At Eat

Episode 38: Gluten-Free Paris France with Jules!

June 26, 2023 You Had Me At Eat Season 1 Episode 38
Episode 38: Gluten-Free Paris France with Jules!
You Had Me At Eat
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You Had Me At Eat
Episode 38: Gluten-Free Paris France with Jules!
Jun 26, 2023 Season 1 Episode 38
You Had Me At Eat

Something on your mind? Erica & Jules would love to hear from you!

In this episode, Jules recaps her time in Paris, France, and shares about how to eat gluten-free in Paris! You will be shocked by her favorite gluten-free meal in Paris! Is gluten-free food in Paris overrated? What about those gluten-free Parisian croissants? Learn about how to navigate your way through Paris gluten-free, and why you shouldn't visit Paris in August for a gluten-free meal.

You'll also learn how horrible Erica is at romance languages, experiencing menopause, and losing credit cards. Someone give her a hug. 

Dr. Zenovia hormonal skincare
Where to find gluten-free in Paris blog post by gfJules

Contact/Follow Jules & Erica

Thanks for listening! Be sure to subscribe!
*some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Show Notes Transcript Chapter Markers

Something on your mind? Erica & Jules would love to hear from you!

In this episode, Jules recaps her time in Paris, France, and shares about how to eat gluten-free in Paris! You will be shocked by her favorite gluten-free meal in Paris! Is gluten-free food in Paris overrated? What about those gluten-free Parisian croissants? Learn about how to navigate your way through Paris gluten-free, and why you shouldn't visit Paris in August for a gluten-free meal.

You'll also learn how horrible Erica is at romance languages, experiencing menopause, and losing credit cards. Someone give her a hug. 

Dr. Zenovia hormonal skincare
Where to find gluten-free in Paris blog post by gfJules

Contact/Follow Jules & Erica

Thanks for listening! Be sure to subscribe!
*some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Erica [00:00:13]:

Hey, I'm erica.

Jules [00:00:14]:

And I'm Jules. Most people have at least one thing that they can't or won't eat.

Erica [00:00:19]:

Yeah, we're definitely like that.

Jules [00:00:21]:

We started this podcast to talk about the gluten free food industry, like new.

Erica [00:00:26]:

Products and some of the stories behind your favorite brands and living life with.

Jules [00:00:30]:

A specialty diet, and also some important healthcare topics.

Erica [00:00:34]:

Since we're basically both broken inside, you.

Jules [00:00:37]:

Had me at eating.

Erica [00:00:45]:

Hey, Jules.

Jules [00:00:46]:

How are you? Well, it's been a week, so yeah, for sure. It's officially summer, which is kind of cool. Although is it? I didn't realize that until the other day, and I was told that it was summer. I'm like, Wait, yes, you're right. It is summer. I had to look up and see it on the calendar, but the weather around here would belie that.

Erica [00:01:11]:

But yeah, it's 105 here. It's literally like my skin is searing when I step outside. It's horrible. It's so miserable. The cats will only go out at midnight to 03:00. A.m. Awful. And I hate it. So it's officially time. I literally was, like, in the Costco parking lot being like, I hate Arizona. Why do I live here? And I'm like, I say this every year. I say this every year. Every year. And anytime I go to a place where I have to have a cart and it's full of stuff, and then I have to load it into my hot car, and I'm just like, I hate it here. And then with menopause, it's like, I hate it here even more. I'm hot all the time. I'm sweating in irregular places. It's not okay. I was watching this TikTok about a dermatologist who puts salicylic acid wash, like acne wash, on her armpits, and it actually helps mitigate smell because it takes away the bacteria. And I've been starting to do it, and I swear to God it works. And I'm like, did I really just learn something from Dermatology TikTok? It's great.

Jules [00:02:16]:

I don't know. My daughter watches that. She loves it.

Erica [00:02:19]:

Oh, my God, I love it.

Jules [00:02:22]:

That's hilarious. In what form are you accessing this salicylic acid?

Erica [00:02:29]:

Just like liquid or liquid. Dr. Zenovia has hormonal acne care, which I have now have acne at the ripe age of 40 that I never had before. I had beautiful skin, and I still think I have pretty good skin, but it has become so gross with menopause. It is not okay. And so I use Dr. Zenovia hormonal acne products, and I love them so much. I cannot say enough amazing things about these products. Love them. Chef's Kiss, great products for menopause.

Jules [00:03:04]:

I love it.

Erica [00:03:05]:

I use their acne wash now in my armpits, because that's what dermatology TikTok told me about.

Jules [00:03:13]:

Well, hey, you know what? It doesn't matter where you got the information. If it works, then we are all about spreading that helpful information.

Erica [00:03:21]:

So, in summary, I hate this summer. And now everyone knows that I'm smelly.

Jules [00:03:27]:

Did not need to open Pandora's box. I apologize, listeners, for summer is horrible.

Erica [00:03:34]:

But I did go to the summer Stolsus yoga event. We got gems. We got rocks.

Jules [00:03:44]:


Erica [00:03:45]:


Jules [00:03:46]:

That's nice. Yeah. Seems very generous.

Erica [00:03:49]:

Certifiable hippie. She said that the rocks were blessed, which I'm not sure I know what that means.

Jules [00:03:56]:

Did you feel different after being in the presence of said rocks?

Erica [00:04:00]:

Absolutely not. But sometimes the placebo effect can be good. So I'm like, okay, I'll take this rock. Thank you very much. I appreciate it. And then she made us dance, and then I realized how uncomfortable I am dancing in front of people, but because she said it's summer solstice, that we had to have a celebration. And some astrological cycles are more like setting new intentions for the year and really changing who you're going to be based on the seasons. Last summer solstice is just about celebrating the sun. And I'm like, I just want to do some yoga, man. It got really intense real quick, and I'm like, I just want to go home.

Jules [00:04:39]:

I just was sitting at my computer all day and didn't even realize it was the first day of summer and I missed summer solstice and you were doing all these cool things. I feel even more left out. I just work and work and work. That's all I do.

Erica [00:04:51]:

Do you want a rock?

Jules [00:04:53]:

Would you plop one of those gem rock things in the mail to me and I can rub it and maybe feel a little bit more in tune with the changing moon faces?

Erica [00:05:06]:

Honestly, if you lived here, we do all this weird stuff together. It would be we love it.

Jules [00:05:11]:

And then I would be smelling and it would be great.

Erica [00:05:16]:

I don't know if that would rub off on you, but now I have to pick up because I laugh so hard at that summer solstice dance party that I went to.

Jules [00:05:24]:

Yeah, well, it sounds like a lot of fun, actually, but a lot more fun than what I did, apparently, on summer solstice, as we just discussed.

Erica [00:05:33]:

I only went because I'm having the worst week and my credit card was stolen. What? Yeah.

Jules [00:05:43]:

Stolen or you lost it? Was it stolen at the summer solstice yoga fest?

Erica [00:05:51]:

No, it was lost, and then someone found it and used it and spent a lot of money on it. So what is one good thing about having celiac disease is they make it really easy for you when you walk through with the bank on your charges to see what seems like somewhere you would eat at and where you wouldn't.

Jules [00:06:15]:

So where did this said stealing credit card thief use your credit card that you would not have eaten that as a celiac?

Erica [00:06:23]:


Jules [00:06:24]:


Erica [00:06:27]:

So you have a charge at McDonald's, which seems like not like, normal, and I'm like, that's not me. So it's stolen. I'm like right away, McDonald's stolen.

Jules [00:06:37]:


Erica [00:06:37]:

And then it was like, a bunch of money at QT, which I'm, like, pretty fine at QT.

Jules [00:06:42]:

So gas like a C store?

Erica [00:06:45]:

Yes. Sorry. Yes, like a convenience store. So I'm like, gas. Okay, but are you getting cash back? What are you getting on this card that you're spending so much money on it? So what sucks is that I am traveling a lot, and that is my travel card. And I'm fine with using another one. I have multiple credit cards that do different things, but I'm just like, really? So this whole week has just been endless pings to my phone saying, hey, your HBO Max. Yeah, no, your HBO Max subscription isn't working anymore because your just called Max.

Jules [00:07:26]:

Now your Max subscription is over.

Erica [00:07:31]:

It doesn't even seem like that's a real thing. It will always but I can't believe you. So all of my MailChimp, all the.

Jules [00:07:41]:

Things for my that's expired, all these.

Erica [00:07:44]:

Things stopped because they're like, well, you can't pay. And I'm like, okay. So all week has just been like, let me get my new credit card out. Let me tell you my number, because I'm still waiting for my new credit card to come. And I'm just like, thanks a lot. Whatever. And I think that I lost it in between Bath and Body. Not Bath and Body Works. Why do we keep saying that?

Jules [00:08:08]:

Bed, Bath, Bed, Bath and beyond. Are they still open near you?

Erica [00:08:11]:

Yes. So they're final clearance. So I went and I bought, like, a humidifier and some other Oxo products that were on heavily discounted stuff. They even have Dyson still there. They're 50% off. By the way, this week is leaving 80% off. I just got the email. So in my shopping center, can you.

Jules [00:08:35]:

Still use their coupon?

Erica [00:08:37]:


Jules [00:08:37]:

Like, the ones that they mail to you?

Erica [00:08:39]:

They make it very fun.

Jules [00:08:42]:

Darn it.

Erica [00:08:42]:

In my shopping center is Bed, Bath and beyond next to it. Odly, enough. Bath and Bodyworks, and then some weird shoe store and then a Michael's. So I had to go in between Bed, Bath and beyond to Michaels, and in between, somewhere in there, I lost my card. And I'm sure it was just, like, fell out of my purse. I'm literally holding 1800 bags of shit.

Jules [00:09:08]:


Erica [00:09:08]:

And so I'm just like, okay, it probably got on the floor, and then some asshole picked it up and was like, let me go to QT and buy everything there and then get the money. It's been just really dumb. This has just been the dumbest week ever. And so I went to this solstice party and celebrated being hot for the rest of the year until maybe September or October.

Jules [00:09:39]:

Remind me when I ask you, how are you? How's your week? Maybe to dial in that question a little bit more, because that was a lot.

Erica [00:09:50]:

Are you sure it's eleven minutes of me just being like, what is happening with my body? And also my credit card.

Jules [00:09:57]:

Yeah, well, I mean, that's fair. That's what's really happening. So I appreciate you being honest.

Erica [00:10:03]:

And they were in McDonald's for, like, $10. Why wouldn't you buy everyone at McDonald's, like, $150 with McDonald's?

Jules [00:10:11]:

Go bigger forward. Come on.

Erica [00:10:16]:

If you're going to get free food, you might as well pay for other people's meals. Like generosity while you're at it.

Jules [00:10:24]:

What's wrong with thieves these days?

Erica [00:10:26]:

You know what?

Jules [00:10:27]:

No common decency.

Erica [00:10:29]:

To be fair, I made it easy by probably dropping my card. Okay, but, like, maybe don't spend it. I don't know. Maybe don't be a bad person.

Jules [00:10:44]:

It's funny because when we were in France a couple of weeks ago, we were constantly trying to make sure that all of our cards and money and everything were just really close to the best in your purse, like, right here the whole time or whatever, because the pickpocketing thing over there is so intense. And we met this other couple on the plane on the way back, and they had just gotten back from Italy, and she said that she had a fanny pack and she had it slung over her shoulder, so it was, like, right here in between her breasts. And she said on the train she was pickpocketed. How is that even possible? They are. That good. That's amazing.

Erica [00:11:32]:

That's so wild.

Jules [00:11:34]:

Yeah. So, yeah, you really did make it easy for your I really did. Thief in the Bed, Bath, and beyond parking lot. Yeah. They have to actually have talent over in Europe.

Erica [00:11:47]:

Yeah, no, we just hand it to them anyway. I'm stupid. Jules, can you tell me about Paris? Because I feel like it's been so many weeks, but, like, you still really haven't talked about all the magic that you went through over there.

Jules [00:12:08]:

Well, so funny. I did all this research before I left, and I was looking at all these people's posts and all these blogs, because last year I went to London and I did this huge post all about finding gluten free food in London and also a Heathrow airport and put all this information up. I think it was a really instructive exercise for me because there wasn't a lot of information out there about how to do it scattered. Let's just put it that way. But so for Paris, it was interesting because everyone when you when you read about it, everyone is saying and even right now, people are there. And people had been just coming back recently, and universally everyone's like, it's hard to eat gluten free in Paris. You can find petty street, you can find sweet stuff, but you can't find real food in Paris. And so that's what the mentality was that I went into it with, and I came out of it going, what are these people talking about? I found plenty of real gluten free food in Paris. And so I think it's become even more important for me to put together the post that I'm putting together right now that's going up right now today about finding gluten free food in Paris. Because it seems like the conventional wisdom is that you can only go to Paris and buy Quest baguette and a baguette and live off of it because there's no place to eat in a gluten free restaurant. And there are loads of gluten free restaurants, 100% gluten free restaurants, and then a bunch of other restaurants that offer gluten free food on the menu. And then I ate at several restaurants that didn't technically offer gluten free food on the menu, but I had no problems finding gluten free food there and communicating with folks about how to get a safe gluten free meal. So I'm a little bit mystified as to why that is such the conventional wisdom about that. So, anyway, but a few key takeaways the gluten free food in Paris. Almost all Italian don't understand why, but all of these places are Italian. It's so funny.

Erica [00:14:29]:

My dad just went to Paris. I think he was literally there the same time that you were there. I saw the guy that looks just like me.

Jules [00:14:38]:


Erica [00:14:39]:

And I'm like, why is Jules only finding Italian food? And he's like, well, you have to realize where Paris is so close to Italy and the migration of people that come in, and it's just like, that's just how it is there. And he just went to Toulouse and a couple of other random cities and showed me everything there. But, yeah, he was talking about how he's like, that makes sense. And I'm like, it just is so wild to me that it's like, enjoy your Parisian experience. Also, here are some Italian food.

Jules [00:15:13]:

Italy north. Yeah, it was very interesting. I had amazing homemade gluten free pasta, no cheese. It was really good Italian food in Paris. And I'm aiming gluten free pizza everywhere. There was a ton of gluten free options, but most of them were of the Italian bent. Not all of them, but most of them.

Erica [00:15:40]:

How did you do dairy free, then? That always worries me about Italian food is because it's so cheese focused.

Jules [00:15:48]:

Yeah. And that's a really good homage. There was so much awareness I found in that, and it seemed like a lot of the restaurants that were doing the gluten free also were like, hey, while we're at it, let's be organic. Let's have some vegan options. Let's do there's a lot of restaurants have lactose free on their menus. We don't see lactose free around here, like, as a menu option. It's either vegan or sometimes you'll see dairy free or you'll see lactose free. And so you'd see that on some of the menus. Be lactose free or vegan or normal. It wasn't universal, but my favorite meal of the entire trip was a black truffle potato yoke dish that I had that was dairy free. It was so good. So good. Yeah. And that was dairy free, so you just have to look and ask and whatever. I did not end up having time to hit the ones that had pizza.

Erica [00:16:52]:


Jules [00:16:53]:

But there was and I'm writing about one of them that had vegan cheese offerings for their pizza, and they use violife cheese.

Erica [00:17:03]:

Isn't that funny?

Jules [00:17:04]:

I know, but, like, I mean, they.

Erica [00:17:06]:

Were there from Europe. Yeah. How many days were you there?

Jules [00:17:11]:

So we were in Versailles. Versailles for two nights and in Paris for three. So we weren't there an exceptionally long period of time. And the angle that I'm taking with my article, too, is that I don't want people to say, okay, well, I have to hit all these places that Julie is writing about, because then you're structuring your trip around that I think maybe you pick, like, one or two places you're like, I have to go to these places. But the rest of it, honestly, what I ended up doing was and this is what I would recommend for people to do as well, is to wherever you happen to be that day, because we didn't have any problems getting in any place. We didn't need a lot of advanced reservations. But wherever you happen to be that day, using Google Maps and use that as your search engine, because I tried it many different ways. I tried Google, I tried Siri, I tried the Apple Maps feature or whatever, and Google Maps by far was absolutely the best way to do it. And you just do gluten free near me on Google Maps, and it comes up with, like, a zillion different places near you, and they each have, like, a little review next to them, and you can click on it, and it gives you all the information, and you see exactly how far away it is. And then you can also click. We mostly were walking so how far is it for me to walk to this place versus take a taxi or whatever? And then it's not dictating your trip. You're not like, in Paris, and you're like, oh, dang, we missed seeing the Louvre because I was on the other side of town because that's the only place I could find gluten free food. You're in Paris, you're there to see, like, this, this, and this, and then you find your food around that. And that's the way we structured our trip. And I think that that's.

Erica [00:18:54]:

Did you go to the Louvre?

Jules [00:18:55]:

Of course we went to the Louvre.

Erica [00:18:57]:

My dad walked by the Loop and said, not for me. And I go, how dare you?

Jules [00:19:04]:


Erica [00:19:04]:

How dare you?

Jules [00:19:05]:

I am offended.

Erica [00:19:06]:


Jules [00:19:06]:

And I've been to the Louve. It's one of my favorite places. I am offended. I've been to the Loop before. It's one of my favorite places on Earth. It sounds so cliche like, of course you like the Louvre, because you're supposed to like the Louvre. But I saw parts of the Louvre this trip that I have never seen before. You could spend the week in the Louvre and still not see everything. So there's something for everyone in the Louvre, and I think your dad would have found something there that he liked. It was awesome. And I was so excited because this was a trip where we took my daughter for graduation. She had never been overseas and certainly never been to Paris, and she's not a museum lover, not doesn't fancy herself like some art lover, either. And we went to Muse Drose, and we went to the Louvre, and she discovered she really loves Monet, and she discovered that she actually really loved the Louvre, and then there are two different places, but she was like, I actually really liked that museum. I could have spent more time in the Loop. She really loved it, and so that was a big win for me. I just thought, this is fantastic. She finally found a museum that she loved instead of having this, like, I don't like museums. I don't like the history and all that. She finally found someplace that she loved.

Erica [00:20:26]:

I love museums.

Jules [00:20:27]:

I do, too.

Erica [00:20:28]:

I don't like particularly art museums. I'll go, but I'm not like, oh, I love art museums. Matt loves art museums. Yeah, I love weird museums. Give me a weird museum any day of the week.

Jules [00:20:39]:

Oh, yeah.

Erica [00:20:39]:

Love it.

Jules [00:20:40]:

Well, you got to come to Baltimore. We have some weird museums here, that's for sure.

Erica [00:20:44]:

Also, like aquariums, which I've been to.

Jules [00:20:46]:

We also have best aquarium in Baltimore.

Erica [00:20:48]:

It's pretty awesome.

Jules [00:20:50]:

It's pretty awesome.

Erica [00:20:51]:

I back. Yeah.

Jules [00:20:52]:

But so I think I obviously went to some dedicated gluten free bakeries, which were very fun.

Erica [00:21:00]:

You're a baker? Yeah. Was there any donut like this question blew your mind? Of course there wasn't, because you can do it all better yourself, right?

Jules [00:21:13]:

I hate that question because there's so much joy in being able to walk into someplace that's 100% gluten free and to just be able to buy something that someone else made.

Erica [00:21:27]:

However, I have been to so many disgusting gluten free bakeries over the years that sometimes I'm not excited just because.

Jules [00:21:33]:

It'S gluten free, but it tastes good. Some things that were good and some things that were not as good. I wish that I had had time to get more things and to try more things, because it would have been so much fun to just taste my way through every single thing that was offered. We went to Copains, which is a really neat little dedicated gluten free bakery, and they had a ton of stuff that I couldn't eat because it all had dairy in it, so I was limited in the things that I could try. And so other people in our group did try a couple of things from there from the things that had dairy in it, and the ones that I tried were good, and they were fun. To be able to eat. That's pretty much all we ate that first morning when we were there at the Louve. Finally, we were exhausted. We just sat down on the floor of the Louvre, and we're pulling apart pastries and eating them, which was nice, but then the people there could not have been nicer. The employees at Copains, they gave me this tour of everything that they offered. And they were so sweet, and it's a beautiful little bakery, and everything looked beautiful, but it was not something that you would keep it and eat it the next day, which is very that's very much the way that Europe and fresh pastries and fresh bread are supposed.

Erica [00:23:01]:

To go out every day. Right.

Jules [00:23:03]:

Get your fresh bag out every day. And here in America, freeze things.

Erica [00:23:07]:

Freeze things and thaw them and put them in the microwave.

Jules [00:23:10]:


Erica [00:23:10]:

And then ruin the structure.

Jules [00:23:12]:

Yeah, exactly. If microwaving anything does that. And here in America, people are like, well, why won't my bread stay fresh for days and days and days? It's not supposed to doesn't have preservatives in it. But that's just not our mentality here. But so I was only able to get enough for that one day. And they're gluten free crepes in various places. I didn't love them because universally they're all made. I love crepes, but I don't like them, like, when they're made with 100% buckwheat because they taste like buckwheat. And buckwheat to me is a blending flour. It's not 100%. No. But hey, you know what? I'm in Paris. I'm going to eat a gluten free I don't care whether you're made with buckwheat or not. So it was fun to just be able to taste things like that. I was trying not to be too judgy, but just enjoy it. Enjoy what you're there for. But again, unless your trip is, I'm going to Paris to eat gluten free food, I don't think that's what most people do. They're in Paris to see the Eiffel Tower, they're in Paris to go to the Louvre, whatever. And then they need to be able to eat around that experience. And it's very easy to do that. There are a ton of options and several dedicated gluten free restaurants, depending on where you are. Dedicated gluten free bakeries. You still have to ask all the questions when they're not dedicated gluten free. And of course, if you have other dietary restrictions, I'm not going to lie. There were a couple of times when my lunch was macaron, like the meringue cookies that are made with almond flour and egg whites, because there are places almost on every street where you can buy those and they're gluten free. And I didn't want it to hold me up. I was with a group of people. I didn't want to have to be dictating. We're going to have to go here and there or whatever to go find something else to eat. So I just had some cookies as my lunch, which was fine because that's not what I was there for. I was like, I'm going to go.

Erica [00:25:28]:

Between your time in London and France. What did you prefer food wise? Sorry. Not talking about, like, Triumph better than Big Ben.

Jules [00:25:44]:

That's a tough one because the trip was so different. I mean, when I was in London, it was just with a girlfriend of mine, and so I was much less restricted in terms of, like, we could go to we could plan for gluten free meals a little bit. More than we could with having younger girls with us who didn't want to do and weren't as flexible, I guess, as just having one other girlfriend with you. You got a group of four people and you have to make everyone happy. It's a little bit different than just.

Erica [00:26:30]:

One other I thought you just went.

Jules [00:26:33]:

With the two girls and my girlfriend and it was her daughter and my daughter, yeah.

Erica [00:26:40]:

So there was another adult with you at least?

Jules [00:26:42]:

Yeah, exactly.

Erica [00:26:43]:

I, for some reason, thought you took the two girls by yourself and like that's.

Jules [00:26:47]:

Oh, no, that would not have been something that I would have chosen to do, but no, but I mean, I don't know. I mean, there's there's plenty both both places. But I'd say I ate better in London just because I planned it all out in advance and then just sort of stuck with that. And we had fewer things that we were trying to dart from one thing to another. I mean, there was so much to see in Paris. Not that there's not as much to see in London, but we didn't structure our trip as tightly as we did in Paris. And there just wasn't as much time in Paris to fit in restaurants and things. You can hear my cat.

Erica [00:27:32]:

I hear her eating that.

Jules [00:27:34]:

Yeah, she's trying to eat my she's going to town. There's no bread in my office today for her to eat, so she's got to eat my headphone cord. I think that was the difference, is that we were not as heavily structured in London as we were in Paris. And there's just no time. We were like darting from one thing to another to another to another. And so there just wasn't as much time to vary off the path to do anything.

Erica [00:28:09]:

About the language barriers. Because I know that people go to London because they feel like it's going to be easier because everyone speaks some variety of English. Now for Paris, I've heard both. I've heard that they hate Americans and that they hate tourists and they're just like, oh, American tourists, blah, blah. And then I hear from people who are just like, no, it's amazing. Everybody speaks Engage. Absolutely no problem. Like they love tourists. It's great. What is it?

Jules [00:28:37]:

It depends. I think if you're able to try to speak French, then most people really appreciate that and then they'll cut you slack, and they'll be like, okay, you're giving in an effort. And so then I'll be like, yeah, okay, I'll help you out. If you don't try, and you're like, I'm American, then they're not so happy to help you. And that's a little bit embarrassing to be that person anyway. Don't be that person. You're in someone else's country.

Erica [00:29:12]:

Are you like [french]? Are you like [french]? My name is everything in French. Mason cash.

Jules [00:29:20]:

Mason cash. Well, I mean, okay, it's also hard for me to say that too, because I do speak some French. So I was certainly giving it the old college try. But there were a lot of people in Paris speak some English and certainly in the restaurants. But if you just throw out enough words like, I can't eat gluten in French, then you're fine.

Erica [00:29:48]:

We're going to role play. Bonjour.

Jules [00:29:52]:

What do you want me to do?

Erica [00:29:54]:

I want you to say, bonjour. Do you have anything that's gluten free? Or like, say something that's like, what about gluten free? Do something. Say something exciting.

Jules [00:30:04]:

Well, okay, so one of the things that I'm doing in my article and I have a Cook card listing that I'm going to link to for people, because I think it's really helpful. I can't remember how many languages, but I have what you would need to say to people in Chinese and in French and in Spanish. And you can just download this card and take it with you, even if you don't speak those languages. But you can google ouch. Google Translate is super helpful for people who don't speak the language, because the hardest thing about French is the accent, because you can read whatever Google Translate says. But, like, trying to pronounce it properly is I know. Is really the I'm on a podcast with you.

Erica [00:30:51]:

I understand.

Jules [00:30:52]:

Yeah. Well, what I said to people was[FRENCH]

Erica [00:31:02]:

Jimmy. Jimmy is my name. Right.

Jules [00:31:07]:


Erica [00:31:14]:

I don't eat [French]. Gluten.

Jules [00:31:17]:

I can't eat gluten. Right?

Erica [00:31:19]:

I can't eat gluten.

Jules [00:31:20]:

I can't eat gluten. Right?

Erica [00:31:22]:

And then you do this, and you're like and then you're like, my tummy hurts.

Jules [00:31:27]:

Well, and then you really want to drive home the point. And you'd be like, J la malady. Celiac malady of celiac. Yeah. And then people are like, oh, Celiac. And then they know, like, you're like, don't mess around. Right?

Erica [00:31:43]:

Do you have a translation for don't mess around?

Jules [00:31:45]:

Because no, this is my translation. I would go and then they usually would be like, oh, yeah, I got you. And then you would look at the menu and be like, sauce gluten? No, gluten. Like, on the menu. You just sort of do that kind of thing. What's dairy songs that's cheese lay is milk fromage is cheese.

Erica [00:32:15]:


Jules [00:32:16]:

God, my cat. This is the cat that does the love bite. She breaks skin. She's like, really?

Erica [00:32:23]:

She loves you a lot. [French]

Jules [00:32:37]:

Okay, here's an easier one. [French]. Yeah, you got it. You're all over it.

Erica [00:32:54]:

Just say I American.

Jules [00:33:00]:

I'm trying to figure out the easiest way to tell people just who don't.

Erica [00:33:03]:

Speak it like, I know what song.

Jules [00:33:06]:

That'S all you have to do is just say [French] and point to the menu.

Erica [00:33:09]:


Jules [00:33:15]:


Erica [00:33:20]:

[French] question mark. Yeah.

Jules [00:33:27]:

And then you just do the universal yeah, but it's pretty easy with body language, you know what I mean? And then they feel sorry for you, and they're like, oh, sure, got it. But I mean, seriously, I found so many menus that had the Demarcation on there. The universal wheat stock with an X through it and all that. We all know what that means. And then a lot of the menus would just say salt gluten on it. And if you know what those words mean, you're looking for it, you can see that. And then if you just impress upon them celiac. You don't even have to say the rest of it. Just say Celiac. People understand celiac. And I didn't find any problem at all with doing that. And I ate some great meals. I had gluten free pasta multiple times. And then in other places that didn't have anything on the menu that was necessarily gluten free, I had, like, salad Nicoise. I had another place.

Erica [00:34:26]:

What is Nicoise, by the way?

Jules [00:34:29]:

No, it's a salad that was made famous in Nice. The town of Nice? Yes, france.

Erica [00:34:38]:

Does that have tuna in it, or.

Jules [00:34:40]:

Is it it does have tuna in it. It has egg and tuna and potatoes and green beans. And green beans, yeah.

Erica [00:34:47]:


Jules [00:34:48]:

It's a very filling salad.

Erica [00:34:50]:

It really is.

Jules [00:34:51]:

I don't particularly enjoy it, but it's interesting. So there's different options that you can get. And then if you just say to the waiter that you're just, like, solve gluten, if the person's like, I don't understand what you're saying. And then they go, oh, got you. So then they're not going to put anything else on top of it.

Erica [00:35:13]:

So are they well versed enough to be like, if I need pasta and I have celiac that they know that they can't cook in the same water because that's like how do you the.

Jules [00:35:29]:

First time that I had gluten free pasta. I was going to order a salad because this is the very first night we were there. We're in Versailles, and I was just, like, talking to the woman there, and she didn't speak any English at all. And I was, like, basically just going over the menu. I was like, So pretty much the only thing I can order here is a salad? She's like, yes. And then the next guy came over, and I guess he was maybe some kind of a manager or whatever. He's like, no, we have gluten free pasta. I'm like, do you, though? Yeah, I'm like, I have celiac. He goes, oh, no, I got you. And I said something about it being in separate water, and he says, oh, yeah, totally separate, totally separate. And it wasn't even on the menu.

Erica [00:36:15]:

And the moral of the story is just make grand gestures. Yes. Like this, please don't kill me. And this is like, not the same water. Exactly.

Jules [00:36:25]:

And then what is the one?

Erica [00:36:26]:

Mare. No. Mare? No. Mare?

Jules [00:36:29]:

No. Ocean.

Erica [00:36:30]:

No ocean. No ocean. No ocean. Yeah.

Jules [00:36:36]:

And no one wants to get you sick, but you just sort of impress upon them that and I didn't have any problems with it, but it's obviously up to you and your comfort level and whether you want to plan in advance or whatever. But usually someone at each restaurant spoke some amount of English and between their broken English and our broken French or whatever, you can usually figure it out.

Erica [00:37:04]:

I took seven years of Spanish, which is a romance language.

Jules [00:37:09]:

You could probably understand the French.

Erica [00:37:12]:

Can I get by with enough shoulder shrugs and the limited gluten?

Jules [00:37:23]:

Because it's more about, I think, anyone who's taken Romance languages, they all are very similar sounding and they have root words that are very similar, so you could probably have a pretty decent comprehension. And certainly if you were looking at a menu, it's much easier to understand a lot of the words. Like, you could pick out some key words on the menu.

Erica [00:37:47]:

I feel pretty good with my dad showing me the menus on some of his place. Of course, he didn't have gluten free food, so he didn't show me any of the gluten free menus, but he's, like, found this hamburger place by my hotel and it was amazing. And he showed me the handwritten menu and I'm like, oh, I could probably guess the majority of these based on the Romance language that I took for seven years that I still don't remember, right?

Jules [00:38:13]:

And then the rest of it, you just use Google Translate, you're like, I don't understand this. And Emojis, you use your same knowledge that you use in the United States. Like, I'm not going to order the French fries or the fruit because they're probably done in a buyer that has other stuff, right? Because you look at their menu and you see that they have other stuff that's fried, so I'm just not ordering that. It's the same thing you would do in the United States, so you don't check your common sense at the door.

Erica [00:38:41]:

But their level of knowledge of celiac disease is much higher, as in every European country is, than the US.

Jules [00:38:48]:

Yeah, nobody batted an eye. Everyone knew exactly what I was talking about. And there were several dedicated gluten free restaurants that I found just in any Arundi smoke that I happen to be in. I was like, oh. The problem that I had was that their hours were so weird because, like I said, we had these scheduled things we had to do every single day. So we had this tour, we had that ticket, we had this and this and this. So fitting in these restaurants that I found all over the place that happened to be open at those times was the difficult part for me. And if we hadn't been so heavily scheduled, like, if it had just been my girlfriend and me and we wouldn't have needed to go to the Dure Museum or whatever, then we would have been able to get to that gluten free pizza restaurant or whatever. But by the time we were done with a Jewel Museum, we didn't have time to walk there because they closed at two. They have really OD hours. And so that was the thing that people need to definitely make sure that they're aware of. A lot of these places are open seven days a week, but they're not necessarily open the hours that you might be wanting to go there. Interesting.

Erica [00:40:05]:

Did you get a chance to go see any farmers markets while you were there?

Jules [00:40:09]:

Like street markets? Street markets for clothing and things, but not for food. Yeah. The other thing that I would like to point out is if anyone's traveling in August, I have heard from several of my readers who have said that they have had trouble in France in August because so many places closed down for holiday.

Erica [00:40:34]:

Like, just like their normal vacation time. Vacation in August?

Jules [00:40:39]:

Yeah. And I would see signs up in different places. Like, I saw one restaurant that said that they don't take vacation. So it's the OD kind of non holiday restaurant that's open in August.

Erica [00:40:54]:

Man. Yeah.

Jules [00:40:55]:

Hey, quality of life is way to go. Good for you. I'm so happy that you get to take holiday for the month of August. I wish I got to take holiday.

Erica [00:41:04]:

For the month of August, but you can. We'd all just be unemployed and poor. We could also every day off if.

Jules [00:41:11]:

We wanted to, I suppose.

Erica [00:41:13]:

Two or four things.

Jules [00:41:14]:

Yeah. Anyway, so just keep that in mind that they're not necessarily living the same life that we're living in terms of scheduling. Yeah. They sort of take the siesta in the afternoon and they take yeah. And some of the restaurants close a bit earlier than you might have, might anticipate as well. So just make sure you check the hours before you start counting on and.

Erica [00:41:40]:

Everyone has a website. They all have internet have websites?

Jules [00:41:46]:

No, they don't. But what they do have is they have things like the fork or other things like that that you can check out to do reservations or find ways to contact the restaurant. But a lot of them don't have websites. But I'm linking to all the ones that I'm recommending in my post with either their Instagram or another way of contacting the restaurant. Yes.

Erica [00:42:11]:


Jules [00:42:11]:

Yeah, it's very interesting that they don't all have websites, but maybe that's a European thing, too.

Erica [00:42:17]:

Who knows?

Jules [00:42:19]:

Don't know.

Erica [00:42:20]:

So, other than this, do you have any other trips happening internationally soon?

Jules [00:42:25]:

No, I do not. My next trip is to Ogden, Utah to go to my gluten free World Expo in October. Well, I'm going to Expo East in September, and Philly, looks like we have.

Erica [00:42:41]:

The same fall schedule. Jules. I'm also going to FNCE in Denver after my Gluten Free World Expo, so just hop right on over from Salt Lake to Denver.

Jules [00:42:53]:

Very nice stuff. Very nice.

Erica [00:42:55]:

Well, what an exciting episode that we had today talking all about Paris. Obviously, we can talk your ear off and we'll save that for another episode, but thank you so much for joining us today on You Had Me Eat and Remember. Boncher comatelle vu jim appell. Erica Sans Gluten formage.

Jules [00:43:24]:


Erica [00:43:25]:

How about that shoulder stroke emoji?

Jules [00:43:28]:

There you go. I'm trying to speak your language now.

Jules [00:43:35]:

This is just a jumble of random words that Eric is throwing out now.

Erica [00:43:39]:

Ms. Okay, kids. Hey, kids. Take seven years of language in college and have absolutely no effect on your life whatsoever because you still have no idea what's going on most of the time in a foreign country.

Jules [00:43:51]:

Sounds about great if you take seven years of language in the United States. That's accurate.

Erica [00:43:55]:

Yeah, absolutely. Pretty much. Absolutely. Someone spoke to me in the other ammo. No se. No. se? I don't know. No say everyone's like asi asi I don't know how much language you speak. I don't know nothing. And no, no puedo mas where I can't take anymore, which is the only thing that I actually say on a regular basis because I cannot take anymore on a regular basis. I'm like, no, no puedo mas.

Jules [00:44:23]:

As long as you have a catchphrase like that in another language.

Jules [00:44:30]:

That's perfect.

Erica [00:44:31]:

I love it. All right, it works. We'll see you in another episode. Have a happy trip. If you're going to Paris, good luck. Happy 4 July, everyone's. Independence Day. Sorry we're talking about France so much.

Jules [00:44:50]:

No, we'll talk to you before 4 July. See you before we everybody.

Erica [00:44:56]:


Jules [00:44:58]:

Think we will. If you like this episode, make sure you rate it on your podcast provider.

Erica [00:45:10]:

And subscribe so you don't miss any of our episodes. You had me at eat.

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