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| some tonic for my toiling soul... |
It's been exactly three weeks and one day since I'd assumed role as Social Media & Service Director for █████████ ██████'s Chelsea restaurant, which has proven to be--at times--a rather daunting raison d'être. In fact, I was so worn the night I'd picked up the above-pictured wine that I'm sorry to say, I have little to say on its tasting notes... All I can tell you is that for $9.99--it did the trick (without tasting terrible). However, with the remaining oomph I'd had, I was able to read on the label that it was an AOC. I figured it probably would be decent. (This ends the pity segment.)
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| Trois Canards |
The good news is: I've come accustomed to taking my Saturday afternoon lunch breaks at
Trois Canards--a restaurant I'd long been wanting to try.
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| un mousse au chocolat à Trois Canards |
On my first visit, I opted for the $14.95 brunch prix-fixe. My first mistake. I will say nothing of the brunch, other than I do not recommend it. However, the following week I returned to try one of their desserts. The mousse au chocolat with crème anglaise and raspberry coulis. The rather large dessert (easily shared between two) was satisfyingly rich and chocolate-y. Deduct a point for its presentation (and perhaps a little too much crème anglaise), but add one for its $8 price tag. (next weekend, I plan to bring one home for David and me)
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| I'd nearly forgotten how relaxing dinner at home can be! |
Yesterday, I refused to go into the restaurant on my day off (something I'd been doing the last couple of weeks) and I'm glad I didn't because 1) the last time I did I ended up "organizing the wine cellar" for five hours and 2) David made dinner.
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| 'eggs'-ellent! |
We both started with
vinho verde "apéritifs" (
Casal Garcia is David's choice 'house wine') while David boiled a few eggs. He then topped
Wasa crispbread with a mixture of "
real mayonnaise" (preservative-free and unsweetened) from
Trader Joe's,
and
Dijon mustard.
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| the best |
I must tell you that for $2.50, Trader Joe's Dijon mustard is the best Dijon I'd ever had--very spicy, just how I like it...
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| a combination of tastes and textures... |
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| topped with roe, to boot! |
We finished dinner (which may seem rather light to some, but David and I are disciples of "
French lady") with
chocolate sundaes sprinkled with
fleur de sel (the caviar of salts!). For now, I'm going to
savor the rest of this day off!
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