oh la la - la nourriture

We all know that France is known for its food and its wine (Bourgogne region – [Burgundy] : Pinot Noir, Chardonnay) ; Bordeaux region – [Bordeaux] : Cabernet Sauvignon, Merlot) ; (Champagne region – [Champagne] Sparkling wine*) , as well as Paris being the fashion capital of the world and one of the top tourist cities in the world (the Tour Eiffel is the number one visited monument in the world).
[*note : for a bottle of sparkling wine to carry the label ‘Champagne’ it must come from the Champagne region of France – if it does not, it will be labeled Sparkling Wine]

In my neighborhood there are 12 restaurants/cafés of which I’ve visited more than a few times. Outside of my neighborhood it’s not often I visit the same restaurant twice – there are just too many to choose from and it’s always interesting to try someplace different. I do have some favorites : SAS Attos (brownies) ; Café des Banques (couscous) ; Coffee Crêpes (interesting combination of ingredients for crêpes) ; Les Fous de L’ile (specializes in chicken dishes) ; La Cuisine de Philippe (specializes in soufflés) ; La Maison Berthillon (ice cream) ; Le Baroque (quiche – located in the city of Blois).

A French meal may include numerous courses, in this order:
1. un apéritif  or un apéro (cocktail, pre-dinner drink)
2. un amuse-bouche or amuse-gueule (snack, just one or two bites)
3. une entrée (appetizer/starter)
4. le plat principal (main course)
5. le fromage (cheese platter)
6. le dessert (dessert)
7. le café (coffee, tea)
8. un digestif (after-dinner drink)

For New Year’s Eve I was at friend’s house in Arcy-sur-Cure, a small village about 2 – 2 ½ hours from Paris. Bridgette, who is a chef, made the following menu for us (15) to enjoy – and oh la la was I so stuffed my stomach hurt (worse than at Thanksgiving – which I’ve spent the last two with Bridgette and her family).

un apéro avec un amuse-bouche

Red wine (served throughout the meal)

Pastry Bites (pastry shell filled with chorizo and roasted red pepper

Pastry Bites (pastry shell filled with brie and strawberry jam)

Samosas (potatoes, scallions, and curry spices)

Smoked Salmon Dip (served with baguettes)

Escargot (snails in pasta shells in garlic butter, served with baguettes)

une entrée #1

Blackened Cod

Mussels au gratin (garlic butter and cheese)

Marinated Shrimp (lime, honey, coriander)

Polenta

une entrée #2

Foie Gras with pumpkin bread

le plat principal

Turducken wrapped in bacon (chicken in duck in turkey)

Boiled Fingerling potatoes

Sauteed green beans

le fromage

Brillat Savarin

Selles sur Cher

Cantal

Tomme de Chevre

Tomme aux herbes

Tomme de Brebis

le dessert

Pear Cake

Bouche – Traditional Christmas Log (almond meringue with lemon mousse)

le café

Coffee

Tea

un digestif

Crémant de Bourgogne (sparkling wine to welcome in the New Year)

I went to bed thinking I could go weeks before I’d need to eat again !

Bon appétit … oh je l'ai fait