It's been a while since I've posted a food photo ;) This one is fresh from last night (Saturday), I took it at L'Incroyable (the Unbelievable), a restaurant located 26 rue de Richelieu in the 1st arrondissement where I was invited to a birthday dinner. What is hard to believe in this restaurant is the kind of mixture they dare doing: coca cola vinaigrette, foie gras bonbons (candies), fish and Chorizo... Portions are a little small for my taste, but the menu is reasonably priced and the flavors are truly unbelievable!
Whaaa! That's just amazing...it look like...like what by the way?
ReplyDeleteWas it good?
looks*
ReplyDeleteI love this soft rose. Beef in a chocolate sauce? On the web one says that it's traditional French food... (?)
Should I be glad to be GF or should I find it lame when no one is fighting against me? Okay, that's the last time I am GF on a Saturday night, I don't want people to believe that I've no social life.
Nite!
Guille tonight I stand right by your side as I have no appointment this saturday night. Yes I'm staying home tonight. We can't always win!
ReplyDeleteThis photo is magnifique... I sense Rose and PHX will enjoy this post, they are truly gourmets!
Monica,I went out tonight but came home pretty early (no, nobody stood me up, this time LOL).
ReplyDeleteThis a girly picture, girls will love it! But I wonder about PHX: no cheese in this plate so...
what an interesting looking dish, whatever it is!
ReplyDeleteand coca cola vinaigrette! I must have a recipe!
Well so I guess I'm the only one not going out tonight!!! I'm going to watch a dvd I have just order chinese food... this picture really made me hungry.
ReplyDeleteI know PHX would rather have a smelly cheese to go with this plate but... I know she'll try anything too so she'll probably write down the name of this resto for her next Paris layover!
And Guille, no one here would ever believe you were to be stood up! who'd be crazy to do that?!!
ReplyDeleteEric, I think you should post more food items. This place sounds interesting and reasonable - the perfect combination. Thanks for sharing (and for visiting my blog last week!)
ReplyDeleteLove the colors and textures. Would like to know the fragrances someday. Looks like orange sherbet with alfalfa sprouts, raw beef tongue flash-seared and encrusted with Vegemite then drizzled with fermented pig's blood. Yummy.
ReplyDeleteOkay, I just have to say...YUM!! That looks so good.
ReplyDeleteI do love good food with interesting ingredients.
Ca l'air tres delicieux.
ReplyDeleteIt reminds me of a gelatin mold salad I had about 25 years ago, at a "ladies" luncheon. The faux aspic layer was made with raspberry Jello™ mix and V8™ vegetable juice. Another layer involved canned tuna, chopped bell peppers, and whipped cream. I think the chefs at The Incredible must have ventured to the exotic realms of Methodist Church basement potlucks.
ReplyDeleteThat does look sooooo tasty! I imagine the combinations of textures and flavors on that plate are out of this world!
ReplyDeleteGuille...Congratulations on being the GF. I was at a 50th anniversary party my friends gave for my husband and I. Otherwise, I would have been here for you...
ReplyDeleteEric...I think I would have to taste the food in the picture, before I could make a comment. But it is a beautiful presentation.
What on earth!
ReplyDeleteim assuming the candle is inedible?
and what kind of red fish is that? at first glance it looks like bacon!
i love how even the dish is so beautifully composed with matching colors and interesting textures.
i should be angry at my french teacher though! i always though incroyable meant incredible!
either way, incredible or unbelievable, this restaurant and this image is certainly that! :)
Burd.
I've been following your blog for some time and love it! Pop over to my blog and grab your award! :-)
ReplyDelete(Sorry, my blog is normally in English. It is temporarily in (badly written) French due to a blog scraper)
Mon Dieu!! That really is Incroyable!! Did you have to go get a ham and cheese panini afterwards?? ;-)
ReplyDeletethis looks very very meaty.
ReplyDelete; )
Sounds like an interesting place all except for the foie gras bon bons.
ReplyDeleteThis. Looks. Marvelous.
ReplyDeleteMa Reine et Monica: I, too, was home tonight. I had a good pizza, but it was not incroyable. However, I watched "Casablanca", and once again, I cried when the restaurant sang the Marseillaise and drowned out the Nazis. The people remembered how much they loved their country. When they show the tart singing her heart out and yelling "Vive la France", it kills me every time.
I truly hope people in this country remember how much this country is worth and what we have abandoned for the last eight years. I want it back. I want to sing the Marseillaise and drown out the Nazis.
Oh, je suis desolée, mes amis. Did I express an opinion again?
Oh, by the way, Ma Reine, it is true that I have a new desktop photo.
ReplyDeleteThis restaurant is in one of the Passages near Palais Royale, but you have to know it's there. Quite small both in size and portions, but good. Not sure about the Coca-Cola vinaigrette, but it looks like they serve French Fries too (upper right hand corner)!
ReplyDeleteGuille, this is the 2nd Saturday in a row you've gotten GF, no? We'll have to get you out more...
Something about this photo of food looks erotic -- I think it's the meat. Is it meat?
ReplyDeleteTall Gary, "fermented pig's blood. Yummy." I'm still laughing at that. Good one!
Jeff, "and once again, I cried" Wow, do men do that?
Guille, You really deserve to wear the GF crown with an opening comment like yours -- it was so clever, charming and witty that I had to do a "double take". That's American slang for looking at something twice.
Duck and grits in a pink glow . . . I know, I sat next to this plate.
ReplyDeleteOh Susan, don't be shy! You should be proud of where you're from. Grits ain't bad ya know!
ReplyDeleteMichael, you are from Florida and therefore not a real southerner and would not know a grit if it walked up and . . . what do grits do?
ReplyDeleteHave you tried Les Magnolias - 48, avenue de Bry - 94 Le Perreux / Marne? One of my stagiares who's learning English recommended it to me last week. http://www.lesmagnolias.com/
ReplyDeleteIt seems they have some pretty interesting combinations, blends of taste and textures, as well!
Michael, remember Guille is working on Sundays... which is probably why she's back home early enough to be GF on Saturday night ;-)
ReplyDeleteLois, "Jeff, "and once again, I cried" Wow, do men do that?" Yes, they do! And I share this "Casablanca" emotion with Jeff ;-)
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ReplyDelete"Looks like orange sherbet with alfalfa sprouts, raw beef tongue flash-seared and encrusted with Vegemite then drizzled with fermented pig's blood." LOL TG!
ReplyDeleteGramma Ann, one thing to say: Happy Birthday to you and your husband!!
Jeff, "once again, I cried when the restaurant sang the Marseillaise and drowned out the Nazis"...my turn: men do that? ;) About expressing an opinion, I can't blame you...
Michael "We'll have to get you out more...". Please, DO!
Anonyme(Susan), grit means corn?Duck and grits in a pink glow...Miam!
Thib, that's nice to help me...but I work on Saturdays. :) Anyway, I worked until 8.30pm and was too tired to party all night long! (is it a good excuse?).
It's a fabulous photo, Eric. Did you stop off for a pizza on the way home? Love from the Prairie. xoxo.
ReplyDeleteThat actually looks discusting according to me. It looks like a bloody jellyfish.
ReplyDeleteBut the french are known for their strange food habits, so I'm not that suprised! :)
ReplyDeleteNice shot!
Yes, Guille, it is a good excuse!
ReplyDeleteIs your purse full, now?
Is beef in chocolate traditionsl French? New to me. I recently learned that the secret ingredient in chilli is currently a square or two of chocolate, too. What IS all this? I prefer the two separate, thanks! I love the photo though, I thought it was something fresh and fruity though.
ReplyDeleteI have joined Facebook, much to the requests of lots of you here, it IS good i will grant you, but I am a bit lost on what people do. For example, when you log on, what? You check people's walls, or your own, post photos, what? I can't seem to see what the form is. I know. I'm slow.
Hello all! Our jazz trio spent five hours of Saturday playing in the hot sun (no clouds and no shade), and I feel as though I ran a marathon. Whew! Blister the size of a quarter on my left hand too. What sacrifices we make for music. ;-)
ReplyDeleteSo, I awake this Sunday morning, stumble over to the computer and voila! there's this tasty dish. Hey, if it's meat, I'll generally eat! But then again, I'm a steak and potatoes guy. I have to start making a list of all the restaurants you've shown us, Eric. I ALWAYS love to read about French food and where the locals are dining. Actually, I'd prefer to read more about where the LOCALS dine.
Congrats Guille on GF. It's tough to balance work and evenings out, but I'm sure you'll manage.
Tall G-man...your description of this dish kills me. Maybe you should consider writing menu descriptions. I do enjoy a menu with a sense of humor!
Jeff and Thib...that scene in Casablanca is moving. I also am taken by the final scene as Ilsa's plane takes off, and Rick and Renault are walking into the misty night. Rick says to end the film, "Luis, I think this is the beginning of a beautiful friendship." That's how I feel about PDP! BTW...I believe this was not the original line but was added at the last minute.
david, I have to agree with you,this looks dsgusting to me too, speaking as a vegetarian. YUKKK!!!!!
ReplyDeleteInteresting to see that the French are following the British for a change, after all it was the Fat Duck that brought respectability to things like bacon ice cream.
ReplyDeleteColtrane: jazz normally is played in a dark club, not sunshine! Hope the show was fun.
ReplyDeleteAs to men crying: here we go again! Men shouldn't get flowers, men don't cry, yadda yadda yadda. Men should be sensitive but showing human emotion is wimpy. I guess if there are no "preconditions", we just shouldn't talk! Beudeu geu deu!
Jeff, we know men cry, we're just not used to having them admit it!!!!!!!
ReplyDeleteBut then again, you are a gem, so not only you cry but you're not afraid to show your emotions as well. Bravo.
Lynn, basically what you do on FB book is... nothing really productive. I'm trying to get back to owning my lovely pets... ooops I mean friends at owned but I think I lost the hang of it...
Jeff, I'm 200% with you ;-)
ReplyDeleteJeff and Thib...[thumbs up gents!]
ReplyDeleteHey Monica. Good to see you around again.
BTW...Soosha, forgot to thank you for the toast the other night. Very kind of you. Your stylish new haircut also rocks! Now, I'm back to trying to fix a vintage $600-$800 cymbal that has developed a nasty crack. I'm the one who is almost in tears, but I think I can save this one. Ciao!
Guille~~~Thanks,
ReplyDeleteThanks Monica. I need to look into the owned thing LOL
ReplyDeleteColtrane: It looks as though you are fast joining the ranks of Gustave Moreau, Odilon Redon, Jean Moréas and other French Cymbalists. But I think you are one up on them for their never having worked in the medium of arc welder. (How does one actually go about fixing a crack in a cymbal? I wouldn't imagine that the Dutch kid's approach to a crack in a leaky dike would be very efficacious).
ReplyDeleteI believe that blister can be transmogrified back in time to a geometrical ascending correlation with the enjoyment you produced via the ear canals of your audience. I'm sure they are all very grateful for the martyrdom of your left hand.
Wow, I'm just getting a minute to check in (tomorrow's post is already up!) and -- Gramma Ann -- am I mistaken, because I would never guess it, but I think you and your husband have just celebrated FIFTY years of married life together? Am I right? If so, a BIG CONGRATULATIONS to you both!! That's amazing and wonderful. I wish you the very best in the next fifty!!!
ReplyDeleteThib and Coltrane and Jeff -- you rock! So glad you can share all of yourselves and not get freaked out. Life is for living, non? :))
Tall G-Man...you CRACK me up! I bow to your word-witticisms! Truly man, tu dechires!
ReplyDeleteAs for fixing cymbals...ah, it is a tricky business. If a cold weld (JB Weld) doesn't do the job, I go to plan "B" which is drilling the crack at both ends and then, using a little Dremel saw/file, I irrigate the crack about 1/16th inch apart so the metal doesn't continue to rub and open up the crack more. (This is what I actually had to do today and PRESTO no more buzz!) Since I mainly play jazz, I'm not too hard on my cymbals and I hope to get a lot of mileage out of this one. BTW, It's a 1940s Zildjian K...something Elvin, Max, and Philly would have probably used. Very warm...kind of like my personality. :-)[OKAY so I stretched that last line!] LOL!
Carrie~~~Thanks, yes we were married 50 years on July 3, 2008, but I decided to celebrate it for 6 months.
ReplyDeleteColtrane, anytime. I'm sure that from not on any time I have a mojito I will think of you and have another in your honor. (The pomegranate mojito was delish!) And thanks for the compliment on my new 'do. Oh speaking of, I think the new 'do is magic. That very night as I was finishing up the 2nd mojito I met a guy (*drool*) and he asked for my number. We went out today, had a blast, and have a date planned for Friday! Woo!
ReplyDeleteHope you don't shed too many tears working on your drum!!!
Soosha...it's amazing what a new do can do! You go girl! ;-)
ReplyDeleteColtrane, I think you'd agree Soosha's doo requires a few "doo be doo doo waps" no!
ReplyDeleteMiguel...she's gonna get you for that one! LOL!
ReplyDeleteDon't you know it! He's already given me a coupla "WOWZAs" for it on Facebook. Speaking of, why aren't you on my flist on Facebook, Professor Hawkins?!? *giggle* Just one letter away from genius!
ReplyDeleteYou boys! grrrr!
ReplyDeleteoh and i did taste nutella shepperd cheese cream today. didnt like it . looks not good and didnt tasted good
ReplyDelete