Warm Goat’s Cheese Salad
Salade de Chèvre Chaud

Monday, July 14th, 2008

Paris, middle of winter, it’s cold, the air is dry, sun sulking on the horizon, a little table in the corner of the cafe where a struggling beam of sunshine lights the edge of the wineglass filled with the house Cote de Rhone. Looking up, the waiter arrives, a Salade de Chèvre Chaud in hand, places it on the table, slips the ticket under the paper table cover, wishes ‘bon appetit’, turns, and disappears.

Aroma takes center stage, eyes to the plate, taste-buds kick in, …

Salade de Chèvre Chaud, ready to enjoy.

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Peppered Roast Beef with Horseradish Sauce

Monday, July 7th, 2008

Temperature has dropped to 7 degrees C (but it feels like 5). Time for roast beef with attitude. A combination of a beef roast encrusted with black pepper, served with an eschalot and garlic braise, and a wonderful horseradish sauce.

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