Spring, Paris

One of my favorites in Paris: DO NOT MISS SPRING

Here are the details of our lunch
Apetizer:
Crème fraîche de Normandie, onions pickles, Banka Truit’eggs
Fried black sausage form Pays basque, apple compote, mustard sauce with lime and cream
Vegetable broth with leeks and smoked potatoes

Starter:
Maquereau Tataki, mustard shoots, dill, apple juice vinaigrette and buckweat

Main Course:
Lamb saddle from Lozère, olives from Kalamata, sheep milk yogurt & herbs, celery purée & chips, watercress, pigeon juice
& lamb neck with raisins de corinthe

Dessert:
Vacherin : vanillia ice cream, meringue & passion fruit
Chocolate tart
Pineapple & litchees salad with lime
Mango with crispy honey & pistachio.

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About Ivan Klugman

Born in New York and raised on Long Island. my Passion for photography became apparent at age eleven. My photography took a back seat to my flying for many years. Now I'm an airline Captain flying internationally. I consider myself a gourmet, eating at the finer restaurants of France and Italy. I also have an interest in wine and enjoy visiting the major wine regions of Italy, France and the United States. We currently reside in New York NY with my lovely wife of 19 years Lori. We enjoy flying around the world eating, drinking and photographing.
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