Today we have more food as I simply couldn’t resist trying this little fig tart. I can report that it was indeed delicious, and also that even with its small size, I was good and split it with Philippe. This would be more impressive if we hadn’t also purchased a strawberry tart which we split later in the day. I’m just hoping that all the extra walking I’m doing is enough to offset the decadence I’m indulging in when it comes to cuisine. This was made again with my new little Sennelier set, but after painting this, we visited an art store and I found individual half pans. So, I bought three new colors I’ll be trying tomorrow. As I was about to remove three existing colors, I realized there’s more than enough room to comfortably add 2 additional half pans, so now I have a little tin with 14 colors!
One of the “missing” colors was Quinacridone Gold which I would normally have used for the tart so it had that golden crispy color. That’s been solved, so I’ll definitely be doodlewashing another pastry while I’m here to give it the proper coloring. Mainly just because it’s a brilliant excuse to eat another pastry. I’m also not a fan of Lemon Yellow, so it may have to be replaced with something a little deeper and more interesting. But it’s been fun to try a brand new palette here. I think the best part about this trip is that I don’t feel the need to go back to all the tourist spots I’ve already visited. This time, I’m truly just living in Paris and mostly just enjoying the neighborhoods around me. I’ve only taken the Metro once, which is a good thing with all the food I’m eating as I need to walk as much as humanly possible.
Tonight, we met our friend Sandrine again and went to a restaurant called Les Tontons that was inspired by a French movie that Philippe says we should watch sometime. The specialty of the house is “tartare” which as most of you know means it’s basically raw meat and apparently has nothing at all to do with the movie. To an American, it simply looks like a burger that someone was about to put on a grill, but was too lazy to do so.
I opted for the slightly seared version so it looked like at least a little effort was made. It was delicious, but so was the traditional version as I had a bite from Sandrine’s plate (shown above). You could also have a bit of raw horse if you’re into that sort of thing, but thankfully nobody ordered that version. It’s fun to try new things, but given a choice of unique French delicacies, I think I would more often chose a little tarte over tartare.
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