When in Paris
Friday September 29, 2006
I got this advice to Ross Douthat too late for him to take advantage of it on his recent trip to Paris, but now that we're getting into the autumn, and all discerning and enlightened people's thoughts turn to cassoulet, I've got to tell you something. If you're in Paris, you will have one of the best meals of your life if you stop into a small, family-run restaurant in the St-Germain district, called La Table du Perigord. My crunchy-con Parisian pal Fred Gion, knowing of my devotion to cassoulet, took me there last December when I passed through Paris on business. It was one of the best meals of my life, and it didn't cost a fortune either. Good times, good times.
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About Crunchy Con
Rod Dreher is an editorial columnist for the Dallas Morning News, and author of "Crunchy Cons" (Crown Forum), a nonfiction book about conservatives, most of them religious, whose faith and political convictions sometimes put them at odds with mainstream conservatives. The views expressed in this blog are his own.
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Rod
What is this cassoulet? French put too much creme in everything. Give me the wine breakdown too. What did you have for desert?>
"Cassoulet" is French for "beanie weenie." It's the most incredible mixture of beans and sausages and duck and pork you've ever had. It's like the Beanie Weenie they serve at the Wedding Feast of the Lamb. Haw! Glory! (Excuse me, I'm having a Jerry Clower moment).
For the wine, we had Brouilly, and the starter course was a salad with warm goat cheese. For dessert, this Perigord specialty, dunno what it was called, but it was a prune preserved in brandy in a little jar, poured over homemade vanilla ice cream. It was homemade by the chef. Heaven, I tell you.>
Dude,
LOL on the bennie wennie. That sounds great. That brandy prune ice cream combo works. I am surprised they served a Brouily with that type of dish. That seems like Bor-Dex territory to me. Nevertheless, when you eat with the natives they usually eat and drink what they like rather than follow convention.
I am a pinot fan. Have you ever tried making wine? Pinot is tough to make, but cab is not. You should try, there are nice wineries in Tx.
You should have a crunchy cruise to Italy late summer 2007. That would be a blast.>
I'll take your word for it. But France was the one country I visited in Europe where I didn't like the food.>
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