However, the sight of all the glorious pastries in all the boulangeries and pâtisseries did warm my heart in ways I've never felt before.
And the people of Paris were really quite lovely. The way they freely roamed the street going about their business was a real pleasure to see.
My only advice for someone planning a trip to France is to plan all food excursions ahead of time. This is of my biggest regrets. I'm usually fanatical about researching where to eat on vacation, but for some reason, I just didn't do it this time around. It turned out to be a huge mistake for many reasons. Mostly, we had a lot of sub par meals because people make reservations months in advance. This isn't to say we suffered completely. One of my highlight meals in fact was lunch at Le Comptoir.
If I remember correctly, we didn't have to have a reservation for lunch. Instead, we just had to show up before they opened. Mr. Cupcake, J9, and I waited outside for about a half an hour and had no problems getting a table for an early lunch.
I ordered the Thon juste rôti à la plancha (bleue). According to Babelfish, this translates to "Tuna just roasted with the plancha (blue)" I'm not sure what plancha is, but about.com tells me that "a la plancha" is Spanish and "grilled on a metal plate". I can buy that.
The textures and flavors of the tuna were so simple, yet, so perfect. The tuna was topped with fresh roasted vegetables, an olive oil and balsamic mixture, and fried garlic. I loved the light crispiness of the garlic with the smoothness of the tuna. I remember sitting there thinking, I could probably make something like this at home.
Many moons later (approximately three and a half to four months), I decided I'd be like last week's episode of "Top Chef" and attempt to remake the fish I had in Paris based on taste. Actually, I did this before I watched this episode, but I thought maybe it'd sound better if I said "Top Chef" actually inspired me.
Mr. Cupcake and I go to the local farmer's market almost on a weekly basis, and buy a random assortment of fruits and vegetables. This dinner wasn't really planned, but I decided I would go ahead and use some of the vegetables we bought last Sunday. This included the garlic, tomatoes, and long beans. I also bought a couple of zucchinis from Safeway (boo) because I decided I needed them for this experiment. I chopped up the long beans, zucchini, and tomatoes and put them on a baking sheet. I then tossed them in olive oil, balsamic vinegar, salt, and pepper. The oven was set to 435 degrees and the vegetables roasted.
Next up was the garlic. The garlic was pretty simple. I sliced a couple of cloves and threw them into some hot oil. They fried fried up pretty quick.
We then salt and peppered our lovely pieces of ahi tuna from your favorite place and mine: Costco. They were pan seared for about 3 minutes on each side until a nice crust formed.
Finally, came the assembly. Plate the tuna, add the vegetables, fried garlic, basil, a few sundried tomatoes, and a final drizzle of olive oil and balsamic. The final outcome: one hot mess.
Visually, I could have used a few style pointers. Maybe if I had plated it on a fresh white plate, it would have looked like the original. Or not. Taste, well, taste was OK. The tuna was a little over cooked. Searing ahi looks so much easier on TV than it is in real life. Mr. Cupcake thought maybe the tuna wasn't as fresh as it could have been. Also, I have to say that the long beans were a poor vegetable choice for this dish. They were tough and somewhat bitter. I really wanted them to taste like French green beans, but sadly, they didn't. I think next time, I will skip the sun-dried tomatoes, extra olive oil, and balsamic drizzle at the end. The vegetables had enough flavor without that step. The real winner of the dish was the roasted tomatoes. My love for tomatoes in season goes deep. Roast them for 45 minutes in a 430 degree oven, and it's sheer bliss.
With a few of these tweaks, I think this will be a successful dish. Seeing how the tuna was only so-so, I may try this with a different fish or maybe chicken or pork. See, Europe is a glorious place! It brought inspiration to my own kitchen from far, far away. Sadly, with the current dollar to Euro exchange rate, I probably won't be going back anytime soon.