Paris in 3 hours
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!
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!
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
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!