~aventures du louchette flâneurse: 9ème~

November 24th, 2009


Dinner tonight was at Le Chateaubriand, home of hottie, scruffy Basque service and  Iñaki Aizpitarte’s adventurous cooking. Yes, there was foam, but there was also a sea scallop with mushrooms and sprinkled with coffee grounds, pork and oysters (a nouveau surf and turf?), a splendid cheese plate (sweet dessert less successful), and two other courses I am currently too tired to recall, as I met an old friend for deep hatchet-burying to a shocking soundtrack of Ghost in the Machine, pouring from the kitchen. Eee–ooo-ooooo.

In the research fueling my plan to eat my way through Paris, I have discovered two new concepts that I now share with you: Bistronomy/Bistronomics, that is, affordable haute cuisine, often with a twist, and La Cave à Manger, a wine cellar (and often, seller) that also has a kitchen, likely with a prix fixe menu.

My favorite Parisian spot to date, Le Baratin, spearheaded the Bistronomic movement a few years back, and since we discovered it and fell in love, the trend has spread. Thus, armed with Le Fooding website, I am on a mission to top our best, possibly with the new Cave opened by Baratin co-founder Olivier Camus, Chapeau Melon. J’aurais toujours faim de toi. Stay tuned…


Also learned today about an utterly French dish, the cheery Caille en Sarcophage avec Sauce Perigourdine–that is, quails in puff pastry coffins drizzled with an elixir of red wine, Foie Gras and truffle–and a food text to rival Brillat-Savarin’s Physiology of Taste, Almanachs des Gourmands, by Alexandre-Balthazar-Laurent Grimod de la Reynière, aka Grimod.

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