I"ll soon be off to Paris for a ten day trip. I have been before and saw all of the touristy things, but this time, I will be on a quest to see the things only the locals know about - stores, restaurants, cafes, interiors, art and architecture. The Foire Nationale a la Brocante et Aux Jambones, or the Ham Fair, is a twice annual antiques fair, and I'll be there digging for old textiles, calligraphy/letters, prints and art and anything animal related. I am also going to look for American antiques as they are very desirable back here. I know lots of American Indian stuff went to Europe in the 19th and 20th centuries. Who knows what fate will bring my way. I am spoiled by American prices though (prices in London and Paris are more than double the cost back here) so I doubt I'll make any large purchases. Plus, I don't need one more thing. For four of those days, Toma Haines, aka the Antiques Diva, will be leading the way. Toma has lived in Europe for the past decade and resided for several years in Paris. She knows dealers, stores, etc. and I can't wait to follow her around Paris. Look on my sidebar and click on her site to find out more about the Diva. We'll be dining at the Michelin starred Jules Verne restaurant in the Eiffel Tower. We'll be shopping at the original Chanel store, but it doesn't seem very likely that we'll be able to tour Coco's apartment upstairs as that is the hardest ticket to come by in Paris. I won't be buying anything Chanel though, as my chickens wouldn't appreciate how chic I'd look. We will also attend a cooking class from the chef at the Ritz Hotel.
Now, if you've been to Paris before or know of some fabulous places or restaurants, please let me know! Soon! If I can figure out how to post pictures from my camera to my ipad, I'll share some of them with you. Otherwise, see you later mes amis...
Want to see what $375.oo per person looks like in a famous Paris restaurant? Le Jules Verne has its own entry into the Eiffel Tower. It is modern, Michelin starred, the famed Alain Ducasse for a chef and beautiful. The wait time for reservations is weeks to months. But $375.oo per person? Was it worth the price? You'll have to wait till the bottom to find out. 
We never did use the thin silver fork and knife. Guess it was just for looks. We didn't use half the serve ware before it was all removed and replaced with new pieces. Someone said they have to weigh all the silverware etc. so they will know how much weight is added to the Eiffel Tower. 
This fabulous plate was puzzling until they flipped it over to the front. 
Did I say that wine, water and other beverages were not included in the prix fix? We did get many different courses. In fact, I don't remember what everything was, or remembered to take pictures of all the courses, but it all tasted wonderful; the presentations exquisite. Except, for the... you'll find out later.
I think my camera overexposed this little dish. I believe it was a tan colored chestnut soup. Of course, the champagne could also have made me forget which dish it was. Good though. Very silky consistancy. 
I must say I have no memory of this little thing. Nut, tiny pastry? I'm sure I put it in my mouth.
I do remember this dish was grilled endive but can't remember the rest. Only, that it was good.
Oh no. Someone hold my nose.
Very good. 
Two kinds of fish with sauce, though I'm not a big fan of the foam fad that has passed its heyday. Sorry chef.
Beef fillet over a bed of spinach.
Some kind of flan with a fresh fruit confit and caramel sauce.
Cannelle of ice cream with candied hazelnuts. There was also another ice cream cannelle served after this. It was white so maybe limon?
Chocolate truffles, marshmallow, macarons, cookies; we could hardly eat by then.
This chocolate confection was the same size as the nuts or is it bolts, used on the Eiffel Tower. It was very good but by then, we were stuffed.
So, what was it that I did not like? The eighth picture from the top. You guessed it. The quintessential French favorite. Fois Graaas. Though not as pungent nor dirty tasting as beef and chicken liver, the foie was delicately flavored then the gras liver whang hits the taste buds. Okay. Maybe not a whang, but my mouth said liver. Blech! Okay, I hate liver, but I'm sure it was wonderful for the liver lovers.
