Posts Tagged ‘gordon ramsay’

Happy Birthday Julie’s Paris

October 10, 2011

The ETs prefer a comfortable outdoor venue when doing research for the Readership (even when they should be looking for someone to cut their hair)

The Experienced Travelers are popping corks to celebrate one-year of Julie’s Paris. Who knew!  Nurse and I toast the Readership!

Associate ETs Joanne and Clare explore the menu at Le Petit Troquet in the 7th

We also salute Associate ETs Joanne, Clare and Melinda, who contributed travel companionship, content and photos.  They willingly walked, ate, drank, shopped, photographed, drank and persevered.

Julie’s Paris  started as a trip blog.  It would have been too tiresome to spend time and bandwidth e-mailing everyone 10-megapixel photos of duck confit.  So we decided to blog.  The format was ideal and our friends were hardly shy about sharing comments about our Paris adventures. Thus it began, and so it continues.

Stiring things up at the Bisto St-Germain

We’ve welcomed new members to the Readership from all round the world.  It’s a delight to meet you and exchange stories through comments and e-mail.  We also rely on the Fodors Travel Europe forum for information and advice to bring the Readership the very best in Paris info.

Our first post was inspired by the orgiastic 2 1/2-hour lunch at Gordon Ramsay’s restaurant in Versailles.  But the continuation of that post with more photos and description is a better read! We know that the Readership wants French food — the ETs will dine out and deliver.

Other popular posts over the past year include our trip to the Chateau de Versailles, some odds and ends around town, the Marais and Monet, and the most-searched term leading readers to the blog, les macarons.  Next time you’re on a conference call, check out the Julie’s Paris archive!

The ETs are ready to eat whenever necessary in service to JuliesParis

Thank goodness we have hundreds of digital photos from Paris trips over the years, so we have a robust archive of pictures and stories to keep Julie’s Paris fresh.

But for heaven’s sake, think of the Paris topics and restaurants I have yet to cover.  It’s my job to gather content, so I am going to Kayak.com right away to check on airfares.  I must insure that the Readership is entertained.  I take my responsibility very seriously.  (And if my accountant should ask, be sure you tell her how important new content is to you)

There's so much more to discover in Paris - the Trocadero neighborhood looks promising.

We all love Paris – so let’s share our guilty pleasure with like-minded friends! Go ahead — use the “Share” link at the end of each post and tell us what you think.  If you’re the shy, retiring type, you can send us a note at julies_paris@yahoo.com

We thank the Readership for your unwavering loyalty to Julie’s Paris! Celebrate! It’s the perfect excuse for a smelly cheese and a glass of wine.

Encore!

PS – Let me draw your attention to “Lost In Paris” an entertaining article in yesterday’s New York Times  where author Matt Gross describes spending $200 on an umbrella.  There’s some Found Money!

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More lunch with Gordon: the food!

October 24, 2010

Little beehives of sweet and salted butter. Every detail was exquisite.

Go slip into your best bib!  The Experienced Travellers are taking you on a culinary pilgrimage as they revisit their Gordon Ramsay lunch at the Trianon Palace Hotel.  By popular mandate, here are the complete, unabridged  food pictures.  Consider yourself warned.

(If you haven’t read the first post on this topic, start here  and follow with this entry!)

Gordon's idea of a perfect afternoon

This  journey required a roadmap, and it was thoughtfully provided by the maitre’d.  Armed with flutes of fine champagne, we strategized over the menu to plot our meal. The ETs were focused, confident – and hungry.  We knew we could go the distance. 

A different take on caesar salad

The amuse bouche was a caesar salad. On top is bufala mozzarella, with a little something extra.  The fork pierces the cheese and “whoosh” – it’s stuffed with a delicate salmon mousse!  Underneath is shredded lettuce, anchovy and a crouton.  We never found out what the black disc was, but who cares!  The champagne flowed, and all was well.

Very high-end chips and dip

These are perfect paper-thin potato chips (not the wavy kind), and crisp sesame bread with two dips – one eggplant and the other with caviar.  My standard for chips and dip has been raised forever.

An artful lobster tortellini

The first course on the menu arrived.  Lobster tortellini with squid carpaccio in a consomme broth.  It was lovely to look at, and spectacular to eat. 

By now,  Nurse progressed from the champagne to a Fitou Cuvee Cadette 2007 from Domaine les Milles Vignes.  I had a Riesling.  A mild light-headedness and all-around goodwill was setting in.

One plat - John Dory

We rested between courses, while our attentive waiters watched over us.  Up came the second course.   For me,  John Dory – with a cepes and chanterelles mushrooms fricassee in a basil vinaigrette (and a little smiley of sliced radishes for good measure). 

The Pigeon. This dish changed the way we looked at pigeons for the rest of the trip.

Nurse chose the  pigeon.   The taste and texture suggested that this Bresse pigeon could be a relative to the famous chickens of the same area.  This was served on potatoes and artichoke terrine, Muscat grapes and almonds.   The memory of this dish threatened every plump pigeon we saw in the Luxembourg Garden.

There were waiters whirling all round us, clearing dishes and using those little crumb brushes.  The room felt smaller and more expansive at the same time.  We were beginning to feel… so very full. 

The pre-dessert. Custard with raspberry chutney

While waiting for dessert, we were served a pre-dessert.  Maybe it was meant to get us warmed up for the actual event.  This custard with raspberry chutney was light and wonderful. 

At this point, we’re an hour and fifteen minutes into it, and the ETs are deeply aware of the importance of pacing.  We slumped slightly in our chairs.  Eyelids were drooped.  Heads bobbed from side-to-side.  How do the real food-iacs do this? 

Strawberry cheesecake in a puff of smoke

Now the real dessert arrived – floating on a gossamer mist.  Heaven-sent strawberry cheesecake.  Fresh, chopped strawberries with lovely crusty bits and a sabayon.  To demonstrate the educational value of this meal, I can now say and spell sabayon (a whipped sauce  – this one flavored with kirsch).

C'est frommage - the cheese course

As we wearily rested our spoons from the cheesecake, we heard the rumbling of a cart.  And there appeared before us, an abundance of cheeses.  All the will, and all the strength of the French nation was on that cart;  slices and rounds;  blocks and wedges.  We chose a bleu, a hard yellow cheese, a brie and — the shining star – an Époisses de Bourgogne.

Delectable bread

Cheese of this magnitude deserves a remarkable conveyance.  The artisan bread filled with hazelnuts and golden raisins was perfect.  

The ETs marshalled our diminishing strength to give the cheeses the attention and praise they deserved.  We quietly called upon the Immortals of France to lead us through.  This was the last course on the menu.  Surely, we could persevere and conclude this exquisite meal with honor.  

Truffles. The final movement.

But there was more.  Yes, more!  The final course is perfect ice cream truffles asea in a bowl of dry ice, smoking like holy incense at a sacred feast.  The truffles transported the weary ETs to a final phase of dining that passeth all understanding. 

Only a visit from Gordon himself could bring the ETs to rise from their chairs.  He didn’t appear, but the ETs did slowly stumble out of the restaurant,  awed by the experience.  I have a vague, wine-infused memory of paying the bill which I did without a qualm.

It was a magnificent, memorable meal. 

A reflection of perfection.


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