Back in Paris, Day 5

Going back to the whole ‘mini successes’ thing today because this evening I treated my mom to her first tasting menu experience as a thank you for helping me move (hauling 5 suitcases up six flights of stairs is not easy, even with two people).

I chose to take her to Le Chateaubriand partly because as far as tasting menus go, this one is pretty affordable – although there is no conceivable way I’d ever be able to make it a regular thing anyway, at least in the immediate future – and partly because I had been wanting to go back since my first visit there four years ago. There’s almost no point in going through what we ate in detail since the menu changes daily, but the basic structure is that there is a set menu of five starters, followed by a first course, a fish course, a meat course, and two desserts (although one could also choose to substitute a cheese plate here). The option for wine pairings with each course at an extra charge is also available – and which I did the first time I ate here – , but we chose instead to stick to just one glass each.

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Gougères at Le Chateaubriand

 

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Steamed salt cod with yellow bell pepper, verbena, lemon, and a chorizo broth

 

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The one standby – other than the gougères – , and an egg yolk I actually enjoyed eating

 

I remember the first time I came here, I mentioned to our waiter (after he had asked about any potential allergies or food aversions) that I did not like eggs*, a fact that still stands to this day. I don’t quite know why I did not bother to do the same this time around – perhaps I did not expect to see this dessert placed in front of me again – but the end of the meal saw me face to face with my nemesis the egg yolk.

 

But unlike during my first visit, this time I actually popped the thing in my mouth in one bite – as instructed by our server – and to my surprise, I found myself actually quite enjoying it. Maybe it was the fact that I got the yolk down first before tasting the rest of the components, or maybe it was the fact that it tasted remarkably like an exceptionally creamy crème brûlée, but I wasn’t having an averse reaction to it like I thought I would.

 

So I guess that’s another success for the day. I ate an egg yolk and was fine with it. This does not mean that I am ready to graduate to omelettes quite yet. Got to have some principles after all.

 

 

*exceptions to the egg-hating include things like quiche, frittata, and strata – where you really cannot taste the egg at all – as well as things that involve egg in the preparation but it’s not the star of the show.

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