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Of course, food is influenced by history as much as vice-versa, and the French Revolution was no exception. The birth of the Republic of France laid the foundation for the modern restaurant to flourish. According to Larousse Gastronomique, the French culinary encyclopedia, although taverns, inns and cafés had served food and drink to the public for centuries, the first restaurant as we know it was opened in around 1765 in Paris by a bouillon seller named Boulanger. At the time, clear soups such as those Boulanger sold were considered restorative; hence the term “restaurant.” However, as the encyclopedia explains, “the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres. He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables during fixed hours.”
Following the revolution, the abolition of the guild system that controlled who could be a butcher, baker or cheesemaker and how they did their jobs made it easier to open restaurants. Also, since so many aristocrats fled or were executed, their former cooks and servants had to find new employment. Paris became the center of the new restaurant scene, which, to some degree, it remains today. (smithsonianmag.com)
Truffled Hamachi Tartare with Meyer Lemon and Pea Shoot Emulsion, Dungeness Crab Soufflé with Lemon, Saffron and Caviar, Sugar Snap Pea Soup with Roasted Shiitake Mushrooms,Salsify Soup with Duck Royale and Truffle,Pinot Noir Braised Duck Breast with Sour Cherry, Sage and Black Forbidden Rice, Grilled Loin of Lamb and Braised Shoulder with Caramelized Yogurt and Barberry Reduction
I’m not going to make this long because I want to make sure I can actually publish this during Valentine’s Day.
It’s hard being a blogger sometimes; either you enjoy the day then write about it later, or sacrifice a piece of your enjoyable day and do it right then.
For my reader friends..
I will always do the sacrifice!!
Let’s talk romantic French dining at Le Papillon..
So my wife and I slept in and woke up to each other with Happy Valentine’s Day cuddling and smooches.
I made us a nice breakfast then we exchanged some loving thoughtful gifts, then off to accompany her shopping for a couple of hours until it was time for lunch at a new place I found through Open Table.
We arrive at the Le Papillon and wait to be seated in an elegant abyss of romance and decadence.
You know when you are at a nice place when a Lamborghini is parked outside.
We get seated and order the 3 course meal which wasn’t badly priced at all for a fine dining restaurant. $55 a person for a 3 course meal.
Let the games begin!!
They started off with a complimentary lobster concoction that you see in the spoon that was exotic and superb in flavor. Accompanied with some other small bites to get the palate warmed up.
Then the orders arrive by appetizer, then soup, then main course.
The service was fantastic and really appreciated all the great service Nick gave us.
We ordered Truffled Hamachi Tartare with Meyer Lemon and Pea Shoot Emulsion, Dungeness Crab Soufflé with Lemon, Saffron and Caviar, Sugar Snap Pea Soup with Roasted Shiitake Mushrooms,Salsify Soup with Duck Royale and Truffle,Pinot Noir Braised Duck Breast with Sour Cherry, Sage and Black Forbidden Rice, Grilled Loin of Lamb and Braised Shoulder with Caramelized Yogurt and Barberry Reduction.
They also ended our meal with a desert of white chocolate, blended fruity pieces to fulfill the experience.
The Salfisy Soup was one of the best soups I have ever tasted.
A light somewhat thick soup with a super tender Duck Royale cooked to its finest condition and taste that was out of this world.
Lamb was scrumptious!
Delicate, tender, you can cut it with a fork. Packed with flavor!
Crab Soufflé delicious … Pow!
Pea Soup appeasing.. Bang!
Duck Breast delightful… Kaploooow!
White Chocolate Desert Outstanding..Wow!!
Thanks for joining me on today’s adventure! Happy Valentine’s Day! I look forward to seeing you on the next run!
Eating is an enjoyable way of life. Live it..Learn it..Love it!
Trevis Dampier Sr.
Lisa Bramen (JULY 14, 2010)
When Food Changed History: The French Revolution Retrieved from http://www.smithsonianmag.com/arts-culture/when-food-changed-history-the-french-revolution-93598442/?no-ist