Friday, October 21, 2011 – off to Paris and back to Dominique Bouchet

Up at 7am, and packed up what was left. Straightened up “our house” and packed two boxes to go into the storage closet for our return next May. Then we packed the car, waved goodbye and headed off for Avignon.

A smooth, event-free drive took us to the Gare TGV, where we turned in the car and waited for our train to Paris. It arrived on time, and we boarded and settled in for the  three-hour 180-mph ride to Paris. In no time we were pulling in. We grabbed our bags, met our town car driver, and headed off for the Sofitel. There was a lot of traffic, for some reason, so it took almost 30 minutes to get there. Once arrived, we checked in and grabbed a quick glass of wine in the Salon to relax.

Around 7:30 we headed down the Ave Friedlander to our dinner at Dominique Bouchet, our favorite restaurant in Paris. A 20-minute stroll put us at our table and a cordial greeting from Yann, the host, and Dominique, the owner/chef. A wonderful kir, and we were ready to put in our order. I went for cream of chestnut soup with truffles, and David had the salmon tartar, which is so beautiful you don’t want to eat it. We both went for the scallops for our main course. Remembering the fantastic bottle of Vougeot blanc we had with our last meal here, David ordered the same.

The food was wonderful, as always. We started with an amusee bouche, a silky carrot mousse. After this came our starters, then a gift from Dominique, shrimp beignets, with a like tempura-like batter. Incredibly light and tasty. The scallops were served on a bed of carmelized onions, tender, with just a light sear on them. Our coffees came with a small plate of sweets, all of which disappeared.

We left Yann and crew with promises to return in May and headed back to the Sofitel. A quick flute of Champagne to wind down, then we turned in. In sum, a nice day, especially with all the travel.

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2 Responses to Friday, October 21, 2011 – off to Paris and back to Dominique Bouchet

  1. Was just thinking about chestnut soup. This time of year it just seems appropriate. We even got a nice cool front here in Boca and it has been in the low 70s at night. So it is time for food like the soup had.

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