Our second most memorable restaurant meal in France was at Au Petit Tonneau, about a half mile downriver from the Orsay.
The chef/waiter team was immensely entertaining, sing songing back and forth about who needed what wine, which food was ready, and where the house cat was at the moment.
She, despite having passed 60 a few years back, goes to the main food market all the time and offers a wonderful board of market specials. She's also created a small but well-aged wine list that's charmingly hand written with additions and subtractions.
I wish I could remember more of the meal, but it's been nearly 3 weeks now and I can only remember two dishes.
BF's chicken liver salad was perfect. The freshest livers, cooked perfectly. A wonderful dressing made with rasberry vinegar as it should be--so good that we wondered if she made it in house in one of her tonneaus.
My "small mushrooms" turned out to be the smallest Chanterelles I've ever encountered in a cream sauce with just a bit of garlic. I usually think cream is overused, but something about her preparation method made it entirely worthwhile, and amazingly delicious. This was also a generous serving of mushrooms for the 12 or 13 E. Well salted, as I think it should be.
The other dishes were also quiet good; I just can't recall what they were.
Tarte Tatin was wonderful.
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