This week, Laura Yim ’13 tells us what she’s been eating while studying abroad in Aix-en-Provence, France.

If you truly want to live like the French, you indulge. You eat your way through the day, taking casual two-hour lunches and then posting up at a café for the entire afternoon. It’s a tough life, but someone’s gotta do it, right? And to be honest, the French have it down to a science.

It’s been almost two months since I’ve arrived in Aix-en-Provence, and somehow, every moment of every day still revolves around food. There are phenomenal open-air markets in the center of the city on Tuesdays, Thursdays, and Saturdays. They offer everything from fresh veggies and a million types of cheese to homemade lavender honey and artisanal tapenade. I always like to stop by before heading to school, and sometimes I pick up some fruit or cheese to get me through class.

There are also as many boulangeries (bakeries) and pâtisseries (pastry shops) as there are Starbucks at home, and people actually do go around munching on baguettes like nobody’s business. Aix is right near the coast of France, so there is also seafood aplenty. I went to Normandy and Bretagne one weekend and had fresh oysters and moules marinières (steamed mussels with cream, parsley, and garlic). The dish was absolutely delicious.

Since most of my classes are in the afternoon, I don’t get the pleasure of having absurdly long lunches like everyone else. I do frequent the cafés and pâtisseries with friends; we’re always on the lookout for amazing desserts. The St. Honoré Cake is up there on my list of favorites.

Some background information: the St. Honoré Cake is named for the patron saint of bakers and pastry chefs, Saint Honoré (or Honoratus). The dessert is basically a colossal mountain of chantilly (fresh whipped cream) and small cream puffs (filled with special custard and dipped in caramelized sugar) that are put on top of the pâte à choux (a light pastry dough). If your imagination isn’t cutting it for you, see the picture below. The one I tried was from Pâtisser Weibel, which had some extra toffee-caramel brittle nestled in the chantilly and a chocolate finish on top. I might have gone to heaven. Not a big deal.

So to sum it all up, I’m indulging and I’m loving it. France is for the foodies, and it’s been an incredible experience thus far.