21 5 / 2012
Ugh nice try but it’s macaron. This is a macaroon. Sorry to be a brat, but who is the food editor that tagged this?
(Source: paris-en-rose)
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19 5 / 2012
Et voilà ! Un apèro with homemade hummus and a Mediterranean dip made from peppers and tomatoes and other good stuff (our host originates from Morocco).
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17 5 / 2012
Room service at the Ritz: the American breakfast for two from L’Espadon, which required two servers (not pictured) and two tables. The eggs were delicious, but the best part was definitely the croissants/pastries that are made in house. Of course I had to bring a couple of the little pots of confiture home with me but I left behind the ketchup and teeny tiny bottle of Tabasco although I couldn’t resist photographing them.
(Source: uneamericaine)
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16 5 / 2012
DD ordered a double expresso after dessert (I don’t drink coffee and yes I’m aware that’s another sacrilege), which was served with our second surprise of the night: les mignardises ! The raspberry one was to. die. for.
All in all DD and I spent four hours in our spacious booth at the Bar Vendôme and enjoyed one of the best meals we’ve ever had to together. Since it was a once in a lifetime experience, we ordered one more round of champagne to cap off the evening and were presented with a plate of lemon and rose flavored macarons. C’était magnifique !
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16 5 / 2012
Fourth course: le plateau de fromages sélectionées par notre maîtres fromagers (cheese platter selected by our cheese master and NOT PICTURED).
Ok, I know this is sacrilegious, but I’m not really partial to the cheese course in classic French dining. For one thing, I’m just not a huge fan of cheese to begin with. I don’t like blue cheese or stinky cheese or runny, soft cheese (or anything that tastes like I imagine feet would taste). I do like most hard cheeses (I’ve become a major fan of comté since moving to France) and I do like all varieties of goat cheese, which is perhaps strange since a lot of people I know (including DD who loves all forms of runny, stinky cheese) don’t like it at all. Secondly, after 3 or 4 courses, the last thing I want to eat is cheese. I simply don’t have the room. I know I know, the cheese is served after the main part of the meal because it has such a strong flavor that deserves to be savored on its own, but I just don’t enjoy it then. However, out of politeness, I did manage to eat the small round of goat cheese that appeared on my plate in this instance.
Désolé and moving on to the dessert course: millefeuille en tradition Ritz, caramel au beurre demi sel (Ritzy Napoleon (their description, not mine) with lightly salted caramel).
16 5 / 2012
Third course: bar en cressonnière aux coquillages, cappelletti au Charolais (steamed sea bass, watercress and shellfish sauce, cappelletti pasta with Charolais cheese).
16 5 / 2012
Second course: rouget à la mode antiboise au caviaroli, crèmeux au pistou (red mullet antiboise style with caviaroli and pesto cream).
16 5 / 2012
First course: foie gras de canard confit, fine gelée à la vanille, rhubarbe et navets caramélisés (preserved duck foie gras, thin vanilla jelly, caramelized rhubarb and turnip).
16 5 / 2012
Next up was a five-course meal + a couple of surprises, which included this beautifully presented amuse bouche.
(Source: uneamericaine)
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