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La Grande Bouffe

December 3, 2009

After a day of perusing art and sampling food in Paris, Michael and Kim shopped at the farmers’ market and then took their finds home to cook up a fabulous meal. Enjoy these pictures from the marché as they prepared for the feast.

Fresh Belon oysters, to be enjoyed with a Sancerre 2008.

Coquilles Saint-Jacques (scallops) avec son corail (the orange coral), to be served with Puligny-Montrachet 2005.

Whole Dover sole, which Michael grilled and served persillé (with parsley butter).

Côte de boeuf, which Michael grilled and served with cepes.

Fresh cepes (porcini mushrooms), which Michael sautéed and served with the beef.

Fresh chevre starred in a simple salad with beets and mache (lamb's lettuce).

Beaucoups du bon pain.

Michael and Kim prepared these superb ingredients in the simplest of ways to create a meal that truly reflected the best seasonal ingredients of Paris and its surroundings. With food this beautiful, who needs to complicate things with excessive seasonings or elaborate techniques? When you start with the best and keep it simple, your food will always turn out delicious. And…n’oubliez jamais le bon vin!

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One Comment leave one →
  1. Bob permalink
    December 3, 2009 9:54 pm

    Need a plongeur??

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