A walking tour day. Saint Chappelle and its beautiful baroque windows, 15 in all, telling stories from the bible through the resurrection and on to the Apocalypse:
We walk on, past Notre Dame, and up Rue de Rivoli toward the memorial to the charging of the Bastille, the beginning of the French revolution in 1789 (the Bastille housed not only prisoners, but also direly-needed munitions). What’s this? A local market – where we load up on fromage:
along the way, I spot a lovely, popular spot that has the biggest meringues I’ve ever seen:
From the Bastille, a long walk to Cafe Breizh, home of organic buckwheat crepes and all free range, etc, eggs. Another “oh my”. So beautiful and such amazing combinations. And, of course, only about 8 tables. I ordered mine with smoked duck (again), mushrooms, fromage and creme, with a sunny egg in the middle. And it tasted even better than it looks:
Yes, I look tired because I really am. Lance enjoys carmelized onions, tomatoes, goat cheese, herbs de provence and a sunny egg:
Then the afternoon at the Musee Picasso:
And the walk back home along Rue de Vieulle Temple and it’s styling shopping central! I bolt into the Lilith store and purchase a cook sweater. Miguel, I walked into Palais du Thes! We also stop at Pizzatto, for what’s purported to be excellent coffee and gelato. No lie. The gjuandilla dark chocolate gelato is beyond heavenly.
Back home to change, then out for dinner at Les Papilles. Another 10 table highly recommended spot.
It’s a fixed dinner; all that’s left for us to do is select a wine from the wall of hundreds of choices. We do so, then sit back to enjoy the wine, the first course of butternut squash soup with chestnuts, baked thyme and a few other assorted veggies. They leave the tureen and two beautiful bowls with us, to serve at will (movie to follow upon return to the states):
Next up, braised beef (like the tenderest, leanest short rib meat), along with an exquisite reduced sauce, potatoes, sugar peas and carrots:
oh yes, you can be sure that by the end of the meal, I am not only dunking that meat right into the pot for a swim, but am using the serving spoon to take a direct hit. Plated:
The next course is the most delicious cheese, with a stewed prune dotted with toasted sesame seeds and a strawberry reduction:
He hates it!!!
They bring a 4th course, salted caramel mousse with toasted graham cracker crumbs, but we take one bite and know better than to downgrade from the perfection of the meal and leave the rest. Aaaah…back home for the night.