Paris - Just Delicious, Just Disappointing, Just Like I Remembered
galette de pomme de terre @ Marché Biologique Raspail (Sunday only)
green zebra tomatoes @ Marché Président Wilson, Joël Thiébault Stand
bacon and shallot roll @ Le Bristol
onion gratinée @ L'Arpege
pain au chocolat @ Pierre Herme
chausson aux pommes @ Des Gâteaux et du Pain
jasmine green tea ice cream @ Christian Constant (chocolatier not restaurant chef)
pâte de fruit @ Jacques Genin
seaweed butter @ Le Cinq
pain au chocolat blanc @ Landemaine
croustillant de pied de cochon @ Le 122
poultry terrine @ La Regalade, Saint Honore
pain perdu @ Le Grenier à Pain, Rue St Charles
pain des Alpages @ eMayer
strawberry textures @ Guy Savoy
ptit jules @ Pain de Sucre
Bamboo @ Sadaharu Aoki
baguette Renaissance @ Arnaud Delmontel
lobster sandwich @ Spring (Saturday only)
croissant @ BE Boulangepicier
moelleux aux amandes @ Seurre
croissant aux amandes @ Bourdaloue
grosses langoustines Bretonnes @ Ledoyen
pavé @ Michel Chaudun
JUST LIKE I REMEMBERED (GOOD)
pata negra @ Le Chateaubriand
cassis macaron @ Pierre Herme
sablés chocolat @ Pierre Herme
duck confit @ Chez Dumonet - Josephine
truffle nature @ La Maison du Chocolat
JUST LIKE I REMEMBERED (BAD)
punition @ Poilâne
pâte de fruit @ Hediard
Very interesting list. Infortiave and succinct. So many posters get so wordy that in the end I am lost as to whether they are saying something is good or bad, or maybe they have never been to the resto.
1. I think the seaweed butter served at Le Cinq comes from Bordier. I get it up the street at Les Papilles Gourmandes and melt it on natto beans.
2. Am curious about your last category. "JUST LIKE I REMEMBERED (BAD)": why this pilgrimage for bad food?
2. I'm very much a statistician when it comes to food and I try to sample a good size before I draw any conclusions. For instance, I've been to Poilâne several times over the years (including the one in London) and just can't figure out why the punitions are so special. Ditto for Hediard, which I have always thought was famous for its pâte de fruit.
I thought the MC pavé was good too--just not better than the truffles at La Maison. I am particularly impressed by how the truffles at La Maison are so intense but clean without much aftertaste.
I had the expectation that the pavé would be better since Michel Chaudun was the head chocolatier at La Maison many years ago, which made think he (1) knows the secret behind making a good truffle and (2) has figured out a way to improve it now that he's on his own.
The thing that is impressive to me about the truffles at LMDC is how very very thin the chocolate coating is that encases the truffle, they are truly good.
The only place where I have had better was way back when Hiramatsu first opened when it was on Ille St Louis, they served a house made truffle as part of the mignardises that was better. Maybe they still do serve them but I have not been since they relocated a few years ago.
Agree with Parigi here - great post and I love how you break it down by dish as well. But why the trip to try something bad - giving it a 2nd chance at redemption?