A closer look at our picnic meal under the arches of St. Germain l’Auxerrois:* sandwiches of leftover tuna steaks (M. made lunch the day before) on fresh-baked “le pan des amis,” a trademarked recipe from the utterly fabulous bakery Du Pain et Des Idees (more on that later). Finished with spicy, fragrant red pepper-swirled mustard by Savor & Sens that was pushed on M. by a 4-foot-8 shopkeeper who was totally not interested in upselling but was interested in selling the Right Moutard At All Costs. (We later bought the truffle variety to take home — it just seemed the thing to do.)
Also on the menu:
St. Marcellin, a raw cow’s milk cheese that’s tip-top in season (we had it again that night in a cheese course at a hip new restaurant — more on that, too).
Roquefort (no surprise: a hundred times more exciting than any Roquefort I’ve had before).
French radishes (in France they just call them “radishes” ;).
Fleshy fall figs.
Sweet Chasselas grapes.
Succulent cured ham from fancy black Iberico pigs.
Annoying pigeons.
An overwhelming feeling of Yes.
* French people don’t eat on the street. Americans do. Everyone wins!
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The Great American Cooking Project
Notes from others: