On a Thursday morning in Paris, we walked a couple blocks from our apartment to this wonderful market to get breakfast and sample some farm fresh fruit.
I wish that all strawberries could be like these — their seeds embedded into the skin rather than sharply protruding, red all the way through, and bursting with pure, sweet strawberry flavor.
This is an example of a 2-inch deep quiche that I’d read about in Thomas Keller’s Bouchon cookbook and once made for class. It was good, but a quiche is tricky to get just right. This custard was just a touch too firm and the vegetables slightly undercooked (which made for an overall slightly rubbery, bumpy texture), and unfortunately, a quiche I had at Bouchon last week must have been overcooked because it tasted of bad scrambled eggs… which means that the silky quiche that I made for class is still my reigning idea of quiche perfection.
This vegetable pizza was very good, even cold.
These Herb Potatoes were so amazing, and I regret that my hands wereÂ too full at the market to take a picture of the huge outdoor pan that these were cooked in. I liked how parts of them were caramelized on the edges.
This fig was a bit firm and the size of a child’s fist, but it was surprisingly soft and sweet inside.