I know it's been a while since I've posted, but there's been a lot going on lately. In fact, Mike and I got back from a week in Paris about a week and a half ago. It's taken a little while to get settled back in so I'll try to post a few things. We enjoyed our Rick Steves' tour of Venice, Florence, and Rome last year that we decided to go on a Best of Paris in 7 days tour this year. We had a great time, and of course while we were on our trip we had a lot of fantastic food so I just had to photograph everything. I even got other people in our group photographing their food, too!
The next several photos are from our first group dinner at Le Petit Niçois. Our entrée (or appetizer here) was a pissaladière: a caramelized onion tart with anchovies and black olives. It was so delicious. The onions were so tender and sweet, and the anchovies actually gave it a nice salty balance without being overly salty:
OK now on to our plats (main dishes). I ordered the Brandade de Morue maison which was basically salted cod pureed with potatoes and some vegetables. It was served with little toasts which were nice and buttery and crisp. The whole meal was really delicious and an unexpected combination for me. It's certainly not something I'd ever had before, but I would absolutely have it again.
Mike ordered Marmite du pêcheur du Petit Niçois which was the restaurant's version of a bouillabaisse. I'm not a big fan of things like this myself, but Mike seemed to like it. It was just too seafoody for me, as it should be since it had two kinds of fish and mussels. It was also served with the toasts, but it had a sort of saffron spread that you put on the toast then poured the soup on top.
For dessert Mike had a Grand Marnier soufflé. It was really light in texture and had a wonderful orange flavor.
I had what was essentially a molten chocolate cake with vanilla bean ice cream. The cake was so warm it basically made a vanilla cream sauce out of the ice cream. It was rich, gooey, and delicious. mmm
After this meal, we knew we were in for a treat for the week to come.
No comments:
Post a Comment