Daily Archives: January 1, 2020

Good Food

The best lunch in years!

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And the person responsible for it is Moka, who cooked us moules mariniere, but without cream, her way, just wine and seafood juice. Before she cooked we visited a very well supplied fish shop, which made me want to eat nearly everything.

We’ve bought a massive bag of moules and some prawns for Orson, then visited a cheese shop. Exceptionally good service and a cheese selection we can only dream of in the UK.

Moka cooked the moules in 2 pans, lots of shallots, lots of parsley, we had a bottle of champagne with them and the baguette and it took us quite a while to finish the lot, but we battled on and succeeded.

And then Moka brought the cheeses out, including this super light and creamy number with truffles (she a trufflefile too, which is very promising for the times I get to cook for her!), a bottle of red was had alongside. We sat by the table for over 2 hours, eating, drinking, talking, laughing and having the best time, while the kids played on the floor with a train set.

I loved every minute of it and returned the next day to the cheese shop to take some home.

11 out of 10. And a standing ovation.

Eaten out

Paris 2019, a capital of food heaven.

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Right after Christmas we boarded Tesla and headed for the Eurotunnel to see Moka, Ivan and Viktor in Paris after 5 years. I’m very sure we will not be waiting another 5 years to do it again, as it was the most enjoyable couple of days since, I think, Italy?….

We drank lots of wine within those 3 days, we’ve eaten very, very well. I had to visit Laduree, but I think I might skip it next time and spend 25 euro on the cheese or wine instead! It was the first time ever that I tasted a macaroon I disliked- rose flavoured one. It was like biting a bar of soap. Yuk. I have not managed to tasted the real Opera cake, but I’m sure they’ll have some next time when we’re there.

On Saturday night Moka took us to La Petite Perigourdine, where superb meat dishes were eaten. Ivan had steak, Moka liver, Florek one of the most delicious beef tartars I’ve ever tasted.

I had my beloved confit duck leg with a side that I’ve not tried before or ever heard of, Tomme d’Aligot; potato puree with cheese, brought to the table in the pan and served straight onto the plate, pouring! Very creamy, very delicious and super filling, Ivan and Viktor had to help me manage it.

For dessert we shared a creme brulee, a grand marnier soufflet, which I found eggy and heavy and some vanilla ice cream. We’ve left after 10 pm and spent a few enjoyable minutes by The Pantheon, where Izzie and Viktor ran around the Christmas trees. Lovely evening.