My second week in Paris started off with an early celebration of Carla’s birthday. After much discussion, we decided to try out the popular barbecue restaurant in my neighborhood followed by a celebratory dessert in my apartment. I was tasked with picking up dessert at my local boulangerie-patisserie. There was the usual line of customers when I arrived at the bakery, but also an air of excitement as the owner/head boulanger was in the store to greet me. And for other reasons, I presume. I sent Carla and Alex pictures of the treats on offer as we both insisted it was her birthday, her choice. And strawberries it was!
The Melt restaurant opened in my neighbor a few years ago, specializing in Texas-style barbecue. It seemed a bit misplaced, but I watched as it grew in popularity over the years. This year I’d noticed that lines often formed and there was even a red-velvet rope draped across the doorway like those found in popular NYC night spots – at least that’s what I’ve seen on TV. Needless to say, there was a great deal of curiosity about out upcoming meal.
The restaurant does not take reservations for groups less of than six persons, so we’d agreed to meet at seven and so avoid the lines formed by the normally late dining Parisians. The food was quite tasty but the overall experience was too much American and too little French for my tastes. For example, you had to order your food at the counter, with options listed on large placards placed on the walls. After ordering, we were given a numbered stand and shown to our table. The food arrived almost instantly, and while the timing was American the portions were decidedly French. No Texas-size brisket for Carla. That said, the meat was quite tender and the overall quality of the meal up to French standards. More American influence came when it was time to pay. We needed to scan the QR code which then opened an App that asked if we wanted to split the bill and what percent tip we wanted to leave – all VERY American. In summary, the food was quite good but the overlay of American “fast casual” influences left a bad taste in my mouth and it's unlikely I'll be returning to Melt.
Fortunately, the restaurant experience did not spoil the evening. There was a nice after-dinner stroll around the neighborhood before we decamped to my apartment for dessert and a little birthday celebration, two things that are always worth repeating.
Throughout the week I continued my walks around Paris armed with my camera and Invader map. This was a week where flowers seemed to capture my attention – those that adorned sidewalk cafés as well as the spectacular hydrangeas in the Marché aux Fleurs. In between these forays there were the usual interlude errands – a haircut for me and a tune-up for Vivien George.
Finally, I include a few other scenes that caught my eye while wandering around Paris
Clock on the Clock Tower of the Palais-de-la Cité. This is the site of the first public clock in Paris, built in 1370. Modifications in 1585 added a frame with two large figures representing the Law and Justice. Plaques placed above and below the clock bear Latin inscriptions, with the lower one translating to “This machine which divides the hours into twelve such just parts teaches us to protect Justice and defend the Laws.”
I'm off to Toulouse tomorrow and will start cycling from Perpignan on Monday. I'm heading for the Pyrenees with a phone full of route options. Both excited and nervous about what is to come - all the makings of a great tour!
Today's ride: 7 miles (11 km) Total: 717 miles (1,154 km)
Steve Miller/GrampiesReally nice flowers and cafés coverage, and other Paris shots. Café flowers is obviously a whole subject matter, like the hanging metal signs we did in Germany. I had previously only focused on Paris café awnings.
That strawberry cake seemed typically French, with the thin sliced and carefully placed strawberry bits. By contrast, in this season, the Germans just pile up the strawberry pieces on top of custard on white cake, and pour glaze over it all. Reply to this comment 2 days ago
Susan CarpenterTo Steve Miller/GrampiesThe French just seem to have a precise and somewhat delicate approach to pastry Reply to this comment 15 hours ago
