2 The Eiffel Tower Louvre Museum 3 Hotel de Ville EATING OUT Le Grappillon Right in the heart of Paris is a real bargain that does not sacrifice quality when it comes to budget eating. The set dinner menu of two or three courses is a steal for food of this standard in this location. Starters include the likes of tangy Bourgogne snails or foie gras followed by sliced roast duck or a chunky fillet of beef. This is the sort of great little unpretentious French restaurant that most people wish they had where they live. It costs 40 to 75. 4 ENTERTAINMENT There's nothing quite like Paris at night! Start your evening with an introductory illuminations tour you'll watch Paris
slowly fermented sausages, is reported. In general, these products have a final pH ranging between 5.2 and 5.8, which is con- Semidry Fermented Sausages sistent with the lower lactic acid content These sausages differ greatly from dry sau- (0.5%–1.0%), a moisture lower than 30%, sages because of their pronounced tangy and an M : P lower than 2.3 : 1. The main dif- flavor from forced fermentation, resulting in ference with semidry fermented sausages is lactic acid accumulation and a bulk of other the long ripening and drying process, during products from fermentation breakdown. The which biochemical and physical changes term “semidry” is unequivocal; these prod- occur that strongly influence their stability ucts are dryer than water-added cooked meat and safety
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