Lesson 13 demo, Le Fines Gueules

Chef made rabbit today during our demo class. Seriously, it looked like a skinned cat with bulging eyeballs. It "tastes like chicken" but is just a little bit tougher. Chef also made vegetables a la grecque and sauteed potatoes as well as earl grey, caramel, and vanilla custard cups. The vanilla one tasted just like leche flan.

Quinn made reservations for us at Le Fines Gueules for dinner. There were several online reviews that said that they had the best steak tartare in Paris so of course, I had to order the steak tartare. It took us several minutes to decipher the menu and we also had the shrimp ceviche, a demi-bottle of wine, and the cheese plate; quinn had the rumpsteak with a vegetable brunoise. The steak tartare was hand cut and had parmesan and pesto in it. The texture of it being hand cut made an amazing difference, and the bits and pieces of parmesan added a little something extra.

Nothing seemed too appealing on the dessert menu so we opted for the cheese plate. It came with a camembert, chevon, bleu, and something else I can't remember. I'm a diehard cheese lover, but for some reason, I couldn't get over the fuzz that was clearly visible on the bleu cheese, and ironically, Quinn was eating it up (he usually hates bleu cheese). I've always known that the blue bits in bleu cheese are mold, but seeing the extra fuzz on it tonight just rubbed me the wrong way.

After dinner, we relaxed with some hot tea and chocolate. My new fav tea is a puer tea that Quinn picked up from Le Palais de Thes last week.