NOT PREPARED FOR THE PIC!
Saturday night Allison, Gina, Sarah and I made our way out to Montmartre for dinner at Chez Toinnette, a highly recommended restaurant on some kind of Paris site (Fodor's, maybe), and it was without a doubt one of the best, if not the best, meal of my life. It began with a bottle of wine around ten, a great bottle, and an entree of Foie Gras and pickle. The second course was around 11:00, and consisted of four proteins: lamb, veal, duck, and pork loin, all in different sauces and served with a sweet potato puree and baby asparagus with some kind of wine reduction. The restaurant itself was irrestistable. Small, with only six or seven tables, and owned by two brothers--one, the chef, the other, the waiter--played Edith Piaf and Feist in the background and was decorated in dark red sheaths of velvet. After dinner a family next to us (old money from Boston; extremely kind) gave us a 60 euro bottle of wine. Sadly, as they walked out, the owner told us he hadn't charged the family for the wine because he was confused about who was actually buying it. The moment was one of the most awkward of my life. We were so elated, thinking we had been given this amazing Bordeaux by this beautiful, Penn-educated Bostonian family, and the wine was taken back in front of them. The father jumped at the owner with his credit card but we just wished him a good flight home and to not worry about it.
It all worked out in the end, though. The owner came over before our dessert course (around 12:30) and poured each of us a full glass of wine from the bottle "on the house." It was touching.
The dessert, though...oh, the dessert. It is no secret I adore food. I live for food. I love to cook it, eat it, and read about it. I like just looking at it. We ordered a creme brulee, among two other desserts, that was so purely delicious, so flawless in both design and execution, that I understood why so many critics compare food to sex. It was a sexual experience. Every bite was a seduction, a tease of what heaven must truly be like. Complimented by the slighly bitter wine, that single creme brulee was the single best dish to ever pass my lips.