About this blog

My mother was a great cook. My father loved to eat.
I am the Man from Pawtucket and this is my story. Here you will find a collection of observations, from Central Falls to Central Park, from Pawtucket to Paris, about Eating Well. Bon Appetit.

Wednesday, September 16, 2009

Thursday, September 10, 2009

Café Constant







September 10, 2009

For starters, we had tartare of oysters, salmon & bar, terrine of shin & foie, for main plates, stuffed quail & roasted guinea fowl with polenta 'lincoln logs'.

Wednesday, September 9, 2009

Chez L'Ami Jean







September 9, 2009

We went to Chez L'Ami Jean for dinner. This is chef Stephane Jego's bistro in the 7th arroindisement.
For desert we had the "le riz au lait" , described as the best in ze world. It was certainly the biggest bowl we have seen for two people.

Le Garet - Lyon France

September 9, 2009

Continuing my quest for authentic Lyonnais cuisine, I again made my way to rue du Garet for lunch at Le Garet (7, rue du Garet - 69001 Lyon; 33 04 7828 1694). I noticed upon entering that this would be the real deal. After being seated at the communal table with a bunch of locals, I began my meal with the Salad Lyonnais. Crisp romaine lettuce, croutons, poached egg and lardons. A classic preparation and very good as the dressing didn't overpower the egg.

For my next course, I went with the plat du jour which was a roasted veal chop and ratatouille. The veal chop had a nice crust on it and went well with the ratatouille. I finished with some roasted peaches and vanilla ice cream. With my belly full, I was ready for my train ride back to Paris.

Sam W.







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Another lunch in Paris

September 8, 2009

I had breast of duck with fresh peaches and roasted potatoes.  



Tuesday, September 8, 2009

Le Petit Flore - Lyon France

September 8, 2009

After reading an article in the New York Times calling Lyon France's gastronomic heartland I decided a a quick trip down to Lyon was in order. After a quick train ride on the TGV and getting settled in my hotel I headed out in search of authentic Lyonnais cuisine. I had plotted 6 potential choices on my map and did a walk-by to determine where I'd have dinner and lunch the following day.

For dinner I settled on Le Petit Flore (19, rue du Garet - 69001 Lyon; 33 04 7827 2751 after reading the recommendation in the Times article. I started with a chilled Terrine de Sandre (white fish), which was served with lightly dressed greens and a fresh tomato coulis. The terrine was very light and the coulis was a nice accompaniment. Next up was the Gateau de Fois de Volaille (poultry livers) sauced with a reduction of red wine, stock and studded with lardons. This was served with Lyonnais potatoes and an eggplant souffle. For dessert I had the Clafoutis de Mirabelle (plums) which was a nice way to end the meal. All in all this was a very good meal and definitely worth the 24 euros.


Lyon

Our grinder-eating correspondent is en route to Lyon. We expect his first report later today.


Agrandir le plan

Lunch in Paris

September 7, 2009

For lunch, I had rabbit with mustard sauce and mashed potatoes at Restaurant Brindille Paris.

Monday, September 7, 2009

Le Violen d'Ingres









September 7, 2009
We had pressé de Langue and foie gras to start, followed by cassoulet and rise de veau 'Viennoise' and finally for desert, feuilleté aux figues and macaron moelleux. For the wine, we selected a bottle of Madiran.
Your former correspondent from Boston just finished a foie gras grinder.
Just ordered Chateau Laffitte-Teston 2006 Madrian at Le Violen d'Ingres, another Constant restaurant.

Sunday, September 6, 2009

Les Fables de La Fontaine












September 6, 2009

Having dinner tonight at Les Fables de La Fontaine, one of Christian Constant's four restaurants on rue St. Dominique.

Having lunch at Cafe du Marche on rue cler, right in my brother's wheelhouse.

Saturday, September 5, 2009

Lunch at Al Tres in Perpignan. I selected the 'formule du jour' : tartare de tomate, poulet aux gambas, girolles, and for desert, figues au Banyols.