Well my last day in Europe and as it turns out my most eventful day……
My Eurostar train from Paris’s Gare du Nord to London (so I can catch my Qantas flight back to Sydney) has been delayed!
French police arrive….
And after a lot of hushed conversations in French…. we’re told that there has been a bomb scare and the train will be delayed while they investigate!!! Yikes!!!!!
So we wait… and wait …. and wait….
It’s going to be touch and go to make my London flight.
And finally after an hour’s delay the train is given the all clear. Apparently a WW2 digger left an old unexploded armament on the train after attending a commemoration ceremony. It’s harmless.
But will I make my flight in time?
Ahhh….. Barcelona is but a dream now. We’re back in Paris in the suburb of Vincennes where Laure lives with her partner Leo.
We’re shopping for lunch. I know – sorry to subject you to yet ANOTHER market. Can you tell I’m obssessed?
… delicious salamis and wines from the rugged mountains of Corsica (Laure’s home island). We bought some wild boar saucisson
under the menacing eye of this Corsican stallholder.
But it was the melons we were looking for. June is peak season for France’s famous Cavaillon melons grown in the rich soils of Provenance.
They have the most bewitching perfume simliar to Turkish delight…
And a juicy flesh like no melon you’ve tasted before…
And for lunch we feasted like kings……. on Cavaillon melon, Spanish jamon from Barcelona, fresh buffalo mozzarella cheese with tomato and basil and French champagne.
Au revoir Paris!
Lunch today is at a
tiny bistro in the 6th Arrondissement called L’Epigramme. It seats just 30 people.
I’m dining with my dear friend Duncan who always finds a little gem for lunch when I visit.
For starters I select the foie gras with fig jam. Surprisingly light.
Duncan has a goats curd cheese with an eggplant and red pepper ragout.
Then onto some roast veal with vegetables and a sticky jus…
And Duncan dives into the offal – grilled kidneys with a mustard mash.
Not much room for dessert but we squeeze in some fruit jellied in red wine with a piece of fruit cake.
All meals delicious, understated but executed with panache.