Monday, October 6, 2008

Why Is French Food So Darn Good?

Brassarie, pastisserie, creperie, boulangerie, rôtisserie, bistro, and cafe: We visited them all. My elastic-waist-band jeans are starting to feel a bit tight. I wish I could attribute all of my weight gain to the growing baby bump, but I think the chocolate corissants had something to do with it as well.

So much was consumed during my week-long festival of food that it may take me more then one post to cover it all. Today I'll give some of the highlights.

  • La Rôtisserie du Beaujolais (19, quai de la Tournelle, tel: 01 43 54 17 47), which is open on Sunday, was suggested by David Lebovitz on his blog. While he recommends the rotisserie items – I had the chicken, which was perfect – the real stand out of the meal was my father-in-laws coq au vin.
  • We had crepes twice, but I could have eaten them again and again. Both times the savory crepes were made of buckwheat, which are actually called galettes. The buckwheat has a lovely nutty flavor that accentuates the cheese and the meat. And of course, I had to try a sweet crepe as well. Poached pears, chocolate sauce, almonds, and vanilla ice cream. Yum, yum, yum! (The addresses for these creperies will be posted shortly.)
  • In addition to the dessert crepe described above, I had a few other amazing endings to my meals. The pistachio napoleon-type thing at La Rôtisserie du Beaujolais, a chocolate molten cake with pistachio ice cream at the beach in Normandy, the pear Berthillon ice cream served at Ma Bourgogne (19, place des Vosges): They all tasted so good.

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