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	<description>Kira Becvarik</description>
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		<title>Coffee: A Different Sort of &#8220;Grand Cru&#8221;</title>
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		<comments>http://simmerandsip.com/2011/01/31/coffee-a-different-sort-of-grand-cru/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 19:13:12 +0000</pubDate>
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				<category><![CDATA[Gastronomy]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Places]]></category>
		<category><![CDATA[Shops]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[la caféothèque]]></category>
		<category><![CDATA[latte]]></category>
		<category><![CDATA[macchiato]]></category>
		<category><![CDATA[Marais]]></category>
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		<description><![CDATA[Usually when I write about &#8220;grand crus&#8221; I&#8217;m talking about wine, but this time I have something else on my agenda: coffee.  I recently stumbled across a café that just&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=simmerandsip.com&amp;blog=9142870&amp;post=1477&amp;subd=simmerandsip&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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