Today was our highly anticipated lunch at Spring, our favourite restaurant in Paris. Anyone who's read my previous blog knows how much I respect and admire Daniel Rose and his culinary genius, so I won't bore you with more of my rantings. Suffice it to say that a meal at Spring is more than just a meal, it's an experience and we had another wonderful one again today.
We took our time walking over to the tiny rue de Bailleul in the 1st arrondissement and were a few minutes early for our 1pm reservation. Daniel welcomed us warmly and we were seated at our table where we ordered wine (a lovely Sancerre) and sparkling water. This was the only decisions we had to make since Daniel serves a fixed menu which he changes on a daily basis depending on what's fresh and available that day.
We started with 2 little amuse bouches ~ picked eggplant (OMG) and grilled octopus.
The first course was a perfectly poached egg served with sorrel, porchini mushroom, artichoke and buckwheat gallettes. Daniel has a knack with putting things together that you don't think really go, but they SO do! This dish was such a revelation, with the egg dissolving and making a kind of thick soup with the other ingredients. It was so good that every single drop was sopped up with the great crusty bread.
At this point, most diners, including ourselves, have had a little (or more) wine and people start socializing. The couple at the table next to us were celebrating his birthday with a magnum of Spring Champagne and we started to talk about various subjects, including Paris restaurants (duh!), work, the economy, being Canadian (he's from Toronto), politics and uh, food and wine, lol. The 2 ladies next to the couple joined in our conversation and soon we were all comparing restaurant lists and madly jotting down notes for our next visits.
Our main course was veal and veal sweetbreads, stewed granny smith apples with mache and veal jus. This was the second time I've had sweetbreads, the first being last year at Spring! They are so delicious ~ perfectly seared and crunchy on the outside and meltingly tender on the inside. I know some people are uncomfortable with trying offal, but if you just close your eyes and open your mind and just try it, you may be surprised with how much you may like it.
Dessert was a lovely pear tart that looked humongous but somehow managed to disappear before our very eyes. We were also served a couple of little extra desserts, including tiny lemon creme tarts and a greek yogurt granita.