This is when obsessive characteristics and a high pain threshold prove an advantage.
Clearly not for everyone.
I had oysters for the first time. The bottom of the sea had appeared on the table, several types of oysters, langoustines, prawns and sea snails lay on the feathery nest of ice chips.
I kept it all down.
I can't wait for the next round.Freebies part II- Paris
One of the first visits I make in Paris is to La Duree, macaroon heaven. I have clear instructions regarding the caramel macaroon. It is two days before Noël, and the que to these macaroons stretches out and spills onto the street. I decide to skip the experience, and as I continue walking I reach another entrance. This time I walk in, only to find a joyful display of macaroons and gift boxes in all shapes and colours. I ask for the caramel macaroon. I am full of conviction and there is no hesitation in my voice. The salesman says something in French, and I nod as if to say 'I understood what you just said'. A minute later the vendeuse won't accept my pay.I have just been given a macaroon for free. This is not common in La Duree. I find this out from registering the expressions on Parisiens' faces when I tell them of this. I love Paris.Toasted almonds (a Haiku)
Pastry* with almonds
Chicken salad with almonds
Ice cream with almonds
*- profiteroles, croissants, Panettone.
Paris Culinary research, Xmas 08 (click on the link):
Patrick Roger, Sadaharu Aoki, LaDuree, Piere Herme, Amorino, GROM, Jean Paul Hevin, Marcolini, Arnaud Lahrer, Le Grand Epicerie, Gallery Lafayette Gourmet, Rose Bakery, EXKI.