Nothing To Eat

There really never is "nothing to eat" in the house because I have my emergency dinners: pasta and bottled spaghetti sauce, soup, rice, etc.  But when we have used up all the fresh veggies and meat, I turn to Karl and say, "What do you want me to make for dinner?"

Inevitably, his answer is: "Reservations". 

We are still looking to find restaurants in the immediate area, so when one is not sure where to go, try something you know.  We went back to "Le Trait d'union", not because we lack imagination, but because we know we will not be disappointed.

Almost forgot to take a photo of the "amuse-bouches", which are little tidbits of food that are given to start up your taste buds.  These were pâtés, one of cheese and one of fish, on a baguette cracker.  They were obviously put on with a special press that made the pâtés look like mini flowers.  A small piece of pepper (red or green) was put in the centre to finish that look.  As delicious as they were pretty!

There is always fresh baguette served with dinner, but I liked this little cloth basket.

This was my entrée - a little round goat cheese covered with julienned zucchini, then topped with yellow peppers and tomato halves.  On the side, a small butter lettuce salad.  The vinaigrette was creamy and tasty.

Karl's entrée was a work of art.  I will try to deconstruct it for you.  There were very thin slices of melon (cantaloupe) and tomatoes building up a "tower" with a mixed salad in the middle.  On the sides, bocconcini (unripened mozzarella balls), halved cherry tomatoes, ham and cheese wrapped in a roll then sliced vertically, and an awesome salad dressing.  Karl thought the salad could have been dinner on its own: it was ample and delicious.

For my "plat principal" (main course), I had chicken breast cooked on a slice of ham, a rich gravy, and roasted potato wedges, baby carrots, and a stuffed baked tomato.  Every bite had its own taste and was perfection!

 

Karl's plat principal was quail (who knew those little breasts could be that size!) in a rich sauce, probably made with some cognac or other fine eau de vie.  The same potato wedges, carrots and stuffed baked tomato as I had.  He wants to order this meal again!

We had a half "pichet" of house rosé which was just the right amount for two people - a couple of glasses each.

Then a small hiccup.  The crêpes with Angélique liqueur that Karl had ordered were no longer available.  Either they had run out or they had not been made on this Tuesday night.  In any case, they brought us each a glass of their "pétillant", (sparkly wine which if we were in the Champagne region would be called champagne), with their sincere apologies. 

 

We both ordered the mini Pavlova with chocolate mousse, topped with tiny berries and powdered sugar.  Surrounding this cloud of perfection were chocolate and caramel sauces.

One definitely doesn't complain about a change of plan when it tastes like this!



Of course that final touch: a grand crème.  The milk arrived warmed up and Karl thinks this is one of the best coffees around.

Oh yes, a little tiny macaroon as the "point final"!

Our server just happens to be the co-owner of the restaurant and is married to the chef, so he invited us to come say hello to Angélique Niort.  An artist at work!

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"For all that has been - thanks.  For all that shall be - yes."

 

~ Dag Hammarskjöld