I took this photo at Gontran Cherrier. My camera did something strange. I think it looks kinda cool.
Pain encre de seiche, espadon fumé et speck grillé, pesto à l’huile de truffe, mesclun.
Squid ink bread, smoked swordfish, grilled speck, truffle oil, salad.
That translates to French churned butter with smoked salt.
Crisp and flaky on the outside,
soft and fluffy on the inside.
The French have definitely got it right.
This is Paul.
A fine specimen of the French gentleman.
He is a French history teacher and taught me everything I need to know about France.
He was kind enough to let me stay at his and live as the French do.
There was always lots of cheese. No complaints from me.
Cheese has always been a friend of mine. But after Paris, I feel we are even closer.
Paul took us to his local market where this stall was set up. This particular stall was three times larger than every other stall there, therefore, three times more cheese.
We took home an incredible selection, my favourite being the Comté de Poligny. Look, he’s smiling for the camera!