{"id":531,"date":"2015-05-10T08:58:22","date_gmt":"2015-05-10T08:58:22","guid":{"rendered":"http:\/\/www.ipalchemist.com\/blog\/?p=531"},"modified":"2015-05-10T08:58:22","modified_gmt":"2015-05-10T08:58:22","slug":"an-alchemist-in-paris-dining-ii","status":"publish","type":"post","link":"https:\/\/www.ipalchemist.com\/blog\/an-alchemist-in-paris-dining-ii\/","title":{"rendered":"An Alchemist in Paris – Dining II"},"content":{"rendered":"

So on Easter Day it was time for suggestion number 2 from Andrew\u00a0– Ma Bourgogne. Also conveniently close to my hotel (are you seeing a pattern?). Packed but they squeezed me into a nice little corner table. Ordered safe starter of foie gras de canard but the main course is a sausage of unknown composition. I am sure it will be fine. I’ll let you know.<\/p>\n

[A few minutes later]<\/p>\n

So the sausage gamble paid off. Still no idea what it was made from. Except it definitely contains pistachio nuts. Oh it is called Saucisson chaud du beaujolais, but that is a new one on me. Here is a picture anyway.<\/p>\n

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The unknown sausage<\/p><\/div>\n

A kind FB informant tells me it is pork also called “cervelas pistach\u00e9” a specialty from Lyon. And well worth it. \u00a0And also, I was reliably informed by my FB observers, a much better choice than the andouillette, which I contemplated but rejected.<\/p>\n

So tonight cheese but no dessert. (Apologies still have not managed the full four courser). A question. Why do lost french restaurants offer cheese singly rather than an assortment? Anyway I went for a new one on me. Bleu des Causses. I was hoping for something very strong but it was surprisingly mild for being both blue and goat milk. It was a massive slab. Picture attached but I suppose scale is hard to see. Of course I ate it all.<\/p>\n

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Le grand fromage<\/p><\/div>\n

The restaurant was in the Place des Vosges, with a splendid\u00a017th C vaulted ceiling. The whole square is surrounded with this portico and part of it forms the restaurant. Here is about half of one side – the restaurant part is the brightly lit bit at the end.<\/p>\n

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Vaulting<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

So on Easter Day it was time for suggestion number 2 from Andrew\u00a0– Ma Bourgogne. Also conveniently close to my …
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