My appreciation for French cuisine budded during a long weekend visit to Paris while I was interning in Munich. I never had much of an interest because I didn’t feel like there was anything distinctive to look forward too, no particular spices, flavors or dishes. French food kind of seemed to have the generic blandness that the label ‘American food’ was associated with.
Croissants and a Cappuccino
The magic in French food lies in the technique in cooking and the subtle development of flavors to highlight the ingredients, and for me personally, wine, macaroons and croissants! I had my first croissant on that visit that I mentioned, and it was perfect. Flaky, buttery, distinctly satisfying and I understood. I was a broke intern then so my experiences during that time were limited pretty much to kabob, paninis and crepes from the street carts . I was able to make a quick visit to Paris and Nice on a road trip during the Summer of 2017 with Bae and we ATE and DRANK until our heart’s content.
Roasted Duck Breast with Whipped Potatoes
Not only am I obsessed with croissants, macaroons have now made it to the list of my favorite things. That and ANY wine from the Cote de Rhone wine region! We went to Comptoir de la Gastronomie for a delightful and affordable dinner our first night, had the escargot experience, and ordered Roasted Duck Breast with Whipped Potatoes and Lamb Tenderloin with Artichoke and a Chickpea Sauce. The escargot wasn’t as bad as I thought it would be lol, it was a little chewy, almost the consistency of shrimp or crawfish but had an earthy taste to it. It was served with what tasted like a buttery parsley pesto. Both the roasted duck breast and the lamb were cooked perfectly, and the whipped potatoes were the best and most buttery potatoes I swear I have ever had.
Escargot
We had an abundance of croissants, macaroons, wine and typical ‘French Food’ throughout our visit. The next day, I enjoyed a Croque Madame for breakfast and we stopped in a Le Bistrot des Augustins after visiting the Louvre to try some Gratin. We ordered one with ham, tomatoes and herbs, and I swear it took 40 days and 40 nights to make but it was well worth it. It was super creamy, subtle and delicious.
Gratin
Like every place I visit, I always wish I had a little more time to see the city and eat more food lol. Until next time!!
Crepes!
The Brite Side 