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Paris in 3 hours

Moules Frites

 

Paris in 3 hours…

So I have been putting together some really great posts for you all but needed a little break to let my minds legs wander. So after a successful meeting with a lovely Non-Profit named Free Arts NYC I headed back to my neighborhood for a little French get-a-way.

Balthazar Restaurant is where I was headed. Table for one!

Since I adore this place it’s evident that the food, wine & service are top-notch so I’ll spare you the details and just share with you what I ate so you can replicate this experience at your local French brasserie!

 

 

 

 

oysters at balthazar

 

Wine: BORDEAUX BLANC “Vin Passion” Champ des Treilles ‘09

To start: Half dozen oysters: Kumamotos from California & Island Creeks from Massachusetts.

Entrée: Moules Frites, deliciously cooked mussels in a delicate broth of white wine, garlic, herbs & butter served with frites as you can see in the above photo.

Dessert: Profiteroles drizzled with an incredible warm chocolate sauce.

Dessert apéritif: Gardet “Premier Cru, Blanc de Noirs” Brut NV

So after this overwhelmingly decadent and long lunch I felt worlds away from my regular life in Manhattan and more like I was in Paris enjoying the afternoon.

So at home a fabulous and healthy alternative to this experience would be my escarole salad & fresh oysters on the half shell recipe. This is my go-to dressing and one of my favorite meals at home!

Escarole salad:

1 head organic escarole washed, leaves trimmed (if escarole is not in season, try frisée or something green and crunchy)

3 tablespoons roasted garlic, mustard & champagne dressing (recipe below)

1 tbsp chopped fresh chives

Healthy shaving of pecorino romano (just use a veggie peeler to shave with)

12 beautiful fresh oysters of your choice

A few wedges of lemon

Dressing:

1 tbsp plain mayonnaise or roasted garlic mayonnaise

1 tsp roasted garlic

1 tbsp whole grain mustard

1 tbsp champagne vinegar

A few drops of fresh lemon juice

1 tsp honey (raw if you can find it)

1 tbsp hazelnut oil

1 tbsp good olive oil

1 pinch kosher salt

A few cracks of good pepper

Mix all the ingredient in a bowl with a whisk until emulsified and completely combined

Drizzle over the escarole, combine then sprinkle the herbs over top and shave some pecorino to garnish. Serve and enjoy with the freshly shucked oysters, a wedge of lemon and a bottle of Bordeaux Blanc!

9 Comments Post a comment
  1. melissa lauer #

    And to think, you learned it all from watching me…I think I have a little tear

    March 22, 2011
  2. Recipe Chefs #

    I love new recipes, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes.

    A Creamy Herb Chicken Recipe

    March 26, 2011
    • how to eat n' drink #

      Thank you for your kind words! Please feel free to drop me a note anytime. M

      March 26, 2011
    • Great article, thank you again for wirtnig.

      October 28, 2011
  3. tbuckley3 #

    Hi Meagan,
    Tom here, the waiter from Balthazar. Thanks so much for the post and pics!! SO GOOD!! Great to see you and husband yesterday and hope you enjoyed the rest of the day with little Chloe!!

    April 10, 2011
    • how to eat n' drink #

      Thank you for the kind words Tom! We always have a wonderful time at Balthazar with you and look forward to next time!

      April 10, 2011
  4. Thought it woludn’t to give it a shot. I was right.

    October 29, 2011
  5. Hi. I wanted to drop you a quick note to express my thanks. Ive been observing your blog for a month or so and have picked up a heap of solid details as well as relished the way youve structured your web-site. I’m setting about to run my own weblog nevertheless I think its too general and I would like to focus a lot more on smaller topics.

    November 1, 2011
    • how to eat n' drink #

      Thank you for the kind words! It gives me such joy to share the knowledge I have with folks who are eager to explore. Cheers! M

      November 2, 2011

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