Paving Stone of Ostrich

Not posted from Kindle. Thank goodness. Returned to net cafe mom hauled me out of last time. You are supposed to order a drink, but mine never showed and it has been 20 minutes. Oh well, if I get charged for it anyway I will take that as the internet fee, as there is no way I can say "my cafe creme never came" in French.

By the way, since I have been posting at odd hours, you might want to click the tag to spot entries you might have missed. They should all be tagged now, and I can read comments on the Kindle even though it's too hard to reply from it.

The great pastry shop was La Duree, which it turns out is famous. The food has been generally excellent.

Highlights include a home meal made/put together by the Portuguese housekeeper of mom's friend: bread, mozzarella and tomatoes in olive oil, an intense garlicky gazpacho, ham, and cheese from the corner fromagerie. I especially liked the ball of sweet cream cheese rolled in black and yellow raisins, boulamour. At the fromagerie there was an intriguing looking cheese I might return to try, fontaineble, which was a very white cheese wrapped in cheesecloth and rising up from individual little ramekins like scoops of whipped cream.

I alsohad a fantastic salad of frisee with a poached egg and bacon. I know this is a classic French dish, but have annoyingly so far only seen it the one time.

In the window of a restaurant in Le Marais, I saw the following remarkable menu translations:

Conserve of duck, jumped apples has garlic.

Green salad, poached egg, gizzard, plugs (lardons), goat heat (cheese).

Crusty of poultry to the cheddar.

Melting mouse of lamb to the thyme. (A cut called souris, which is literally mouse, I am told.)

Paving stone of ostrich to bilberries. (Pavè.)