By Elena del Valle
Photos by Gary Cox
Les Bouquinistes side entrance
In a touristy neighborhood chock full of dining options like the Latin Quarter in Paris, France Les Bouquinistes (53, quai des Grands Augustins, 75006, Paris, France, +33 1 43 25 45 94, www.lesbouquinistes.com, email@example.com) offered several features we liked. Before we arrived it already had the advantage that it was a short walk from our central accommodations. Having dined at Guy Savoy restaurants, including that one, in the past we were confident our experience would be positive. Stéphane Perraud, chef, and Cedric Jossot, restaurant manager, were in charge the day we had lunch at the eatery.
The black and white decor was designed to evoke the printed page
Les Bouquinistes occupied a corner on quai des Grands Augustins on the south side of the Seine River between the Pont Saint-Michel and the Pont Neuf. The two bridges linked the Left Bank with the Ile de la Cite, an island best known for being the home of Notre Dame Cathedral. Large glass windows took maximum advantage of the restaurant's location facing north toward the busy street, the river and the island beyond it.
The central section of the restaurant featured a wine rack.
Our early arrival won us a choice of seats. We selected a table near the entrance, which afforded us partial views of the street. My lunch partner sat at a leather black bench and I selected an armless wood chair in front of a bare white round table with a round black place mat for each of us. The clean lines, understated décor, gray carpet and black ceiling helped draw our eyes outward beyond the oversize glass walls and windows toward the quai des Grands Augustins to the north and the much quieter rue des Grands Augustins to the east.
A simple yet classic starter
Our multi-course lunch began with a satisfying bite of foie gras atop a thin toast sprinkled with sea salt and touch of black pepper to stimulate our appetite. Our friendly English speaking server brought a wicker basket with crunchy epi bread (no butter or oil) and a bottle of the house sparkling water. Stainless steel cutlery, glassware and dinnerware were the only adornments to our table.
Legumes maraichers a l'oeuf parfait
Blanc de cabillaud, asperges et pommes de terres confites, jus aux algues
We each had two different first courses followed by identical mains and desserts, a good sample of the chef's cuisine. For my first course I had Legumes maraichers a l'oeuf parfait, a vegetable dish with a lightly cooked egg. My lunch mate had Nacre de merlan, vinaigreette d'huitre, petits pois et fromage frais, white fish served on a bed of peas with a cheese and oyster sauce. Blanc de cabillaud, asperges et pommes de terres confites, jus aux algues, beautifully prepared barely cooked codfish served with a wonderful light sauce that complemented the fish and thin crunchy green asparagus; and Homard en bouillon, potimarron et sarrasin torrefie, lobster with sarrazin seed (from Brittany) sauce, pumpkin and black tuile baked wafers colored with squid ink, followed. Noix de carre de veau rotie, oignons grilles, puree de pommes de terre, Veal with a brown sauce, delicate mushrooms, baby onions and mashed potatoes, hit the comfort food funny bone just right. Our server was kind enough to assist us with a selection of Bordeaux wines, including a 2011 Chateaux Dutruch, to match our meal.
Homard en bouillon, potimarron et sarrasin torrefie
Carre de veau rotie, oignons grilles, puree de pommes de terre
Staff members Alexandra Chabauty and Steve Fabre next to Stéphane Perraud, chef, and Cédric Jossot, restaurant manager
Dessert was a duo. One half was Cafe-chocolat lacte biskelia-cardamone blanche, a mix of coffee flavored bits, and the other was a Sable breton-menthe-coriandre, a “Gin and Tonic” mint coriander dish served with a cookie and a microwave sponge cake. By the time we left, the restaurant was at the peak of lunch hour and staff members were rushing to look after last minute arrivals. Our meal was satisfying, well served and in an attractive setting within a convenient location. We would return and recommend it to friends seeking a casual dining experience in the Latin Quarter within a stone's throw of the river.
By Elena del Valle
Photos by Gary Cox
While at the Hotel Adler we had our only sunny afternoon in the Black Forest
During a trip to the Black Forest Highlands of southwestern Germany, we stayed at the Hotel Adler and had dinner at the hotel's Restaurant Adler (Hotel Adler, St. Fridolinstrasse 15, 79837 Häusern, Germany, +49 7672 4170, fax +49 7672 417150, www.adler-schwarzwald.de, firstname.lastname@example.org). We liked the well presented and colorful regional food with international influences and wine pairings prepared by Florian Zumkeller, the restaurant's chef, owner and manager.
Our table was in a cozy corner with padded bench seats
Florian Zumkeller, the restaurant's chef, owner and managerThe Black Forest fine dining venue had red tile flooring, cushioned wood bench seats, a low wood ceiling and regional décor, including a large crucifix across from our table. Salient features were tablecloths and silverware as well as glassware from Schott Zwiesel and tableware from Rosenthal. The restaurant was 250 square meters in size with a staff of 12 and capable of accommodating 80 guests. Nishan, our Sri Lankan English speaking server, was friendly and attentive.
The colorful mackerel sashimi
My asparagus dish
There were three types of bread on offer: onion, seeded, and baguette. Four types of butter: herb, red onion, salted and unsalted were presented on a black ceramic plate with a small fork and a spoon. The appetite teaser was a slightly sweet mackerel sashimi with an exotic flavor. To start the meal there was a veal sweetbreads appetizer with bitter salad and lemon vinaigrette (a favorite) served with 2015 Weinhaus Joachim Heger Grau Weissburgunder Cuvee. I selected an asparagus dish instead. Next there was Lobster with nectarine and pancetta served with 2014 Scherzinger Batzenberg Chardonnay Alte Reben Weingut Heinemann, Scherzinger.
The veal sweetbreads appetizer with bitter salad and lemon vinaigrette was a favorite
The main course was Two variations of United States beef with celery, mushroom and hazelnut
Two variations of United States beef with celery, mushroom and hazelnut, a medium rare tasty meat course, followed. We appreciated that the beef was antibiotic and hormone free. It was served with 2014 Cabernet Cuvee from Weinhaus Joachim Heger. For dessert there was Frozen tiramisu with peach and raspberry served with 2014 Durbacher Plauelrain, Traminer Auslese, Weingut Laible. After dessert there were chocolate praline balls served with Amaretto cream with almonds.
Nishan, our Sri Lankan English speaking server, was friendly and attentive
Chef Zumkeller did an apprenticeship with Alfred Klink at the Colombi Hotel in Freiburg, Germany. Before taking the reigns of the Restaurant Adler in 2011, he worked with chefs Philippe Chevrier at Domaine de Châteauvieux and Adolfo Blokbergen at L’Auberge du Raisin.
Lobster with nectarine and pancetta
Frozen tiramisu with peach and raspberry
He proudly explained, when we met him at the conclusion of our meal, that for 50 continuous years, since 1966, the restaurant had received a Michelin Star. Should we be in Hausern again, the restaurant's gourmet dinner with a touch of innovation and good service in a traditional Black Forest dining room would tempt us to return.
The RFID-Blocking Luxe Neck Stash in Olive from Lewis N. Clark
On a trip to Europe this spring our contributors took a $22.49 RFID-Blocking Luxe Neck Stash in Olive from Lewis N. Clark (owned by LCI Brands, 2781 Katherine Way, Elk Grove Village, Illinois 60007, +1 312.455.0500, www.lewisnclark.com, email@example.com). The slim made in China nylon neck bag, 8 inches by 5.5 inches, performed well and only weighed 5.5 ounces. It hung from a thin adjustable neck cord and could be tucked beneath clothes to conceal it.
While they did not require Radio Frequency Identification (RFID) blocking for credit cards and passports it was good to know the Neck Stash had it should the need arise. Pluses included the discreet olive color and size as well as its single see-through window and dual zippered pockets. A central Velcro flap pocket that opened at the top was ideal for passports. The neck bag was convenient to carry important documents and cash around cities, and for easy document access at airports and while traveling. The durable, ribbed TravelDry fabric was designed to resist shrinking, odors, and mildew. It showed no signs of wear after six weeks.