Restaurants & Bars 12

How to Deal with Chez Josephine Dumonet Properly

Delucacheesemonger | Jun 1, 201209:48 AM

l will start this thread by saying l assume everyone knows how to deal with this restaurant in the 6th arrondisement of Paris, but l did not. My first time with a valued friend we had the foie gras with a 40 year old barsac, the mammoth veal chop, as it was a Wednesday the gigot of lamb, and a souffle for dessert. The second wine was an older Bordeaux. The lunch took three hours plus and for two days l felt like a beached whale, no not a beached dolphin, but a whale. It was way too much of a good thing and l could not function.l almost dreaded returning as how to decide, what to eliminate, what to do ? l was in a true tizzy. l was saved by a non foie, non souffle GF. As the foie was skipped, the barsac was as well. As the souffle was skipped, the worry during the plats about too much food was eliminated as well. Thus our meal consisted of a full portion of the boeuf bourgignon with tagietelle, and calves liver with Landes potatoes instead of mashed all with a bottle of a younger Languedoc wine.

l make a superb boeuf bourgignon, this was so superior as to make mine feh. The noodles with it as a pasta ignorer may have been the finest noodles ever, the liver was perfect and the potatoes were reminiscent of L'Ami Louis's pomme galette. It was a total dream meal, total cost 95 euros, thus a relative bargain as well.

While full and just finished a 2 hour nap, l feel human. Thus order less, enjoy more with less body risk.

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