Mixed sausages plate – Paprika

Mixed sausages plate - Paprika
Grilled Hungarian sweet sausage and Swiss bockwurst with mashed potatoes and homemade gravy, onions, cornichons, sauerkraut, and condiments. $13.50
Paprika, San Francisco CA

This was a really fun and delicious plate! I enjoyed both of the sausages and I liked how they were scored along their lengths and split on the ends. The added texture allowed for more grill marks on their surfaces which I loved. The mashed potatoes were good and I loved their Eastern European style gravy. It had lots of flavor. The accompaniments made it really fun to eat and to mixed and match all the different flavors. Noms!

Walkway with columns

Walkway with columns, California Palace of the Legion of Honor.

Smoked “andouille” board – Breizh Cafe

Smoked andouille board - Breizh Cafe
Assortment of local, artisanal chitterling sausages from Guemene and Cogles regions, cornichons, pickled onions, butter. 8€
Breizh Cafe, Paris FR

The waitress made sure that we understood that this dish wasn’t like American andouille sausages. Andouille in this case refers to chitterling sausages from Brittany which are made from pig intestines. I had already tried a piece of andouille at Ma Bourgogne but I wanted to try what I thought would be a more authentic product from Breizh Cafe since they specialize in food from that region.

I always love trying new and regional food items, so this was a challenge of sorts because I’m not a huge fan of intestine in the first place. I will say that this andouille was much better than the one at Ma Bourgogne. I definitely liked the variety pictured on the top row a little more because it had a more smokey flavor and that helped to mask the intestine taste. I really liked both their textures though, and eating them with buttered bread helped. 🙂

Bread - Breizh Cafe
Bread. Complimentary

Silverware - Breizh Cafe
Silverware.

Palais Garnier
Palais Garnier (Paris Opera House), Place de l’Opera. This is one of the most famous opera houses in the world and is the setting for Gaston Leroux’s novel The Phantom of the Opera.

Asiette de charcuterie – Ma Bourgogne

Asiette de charcuterie - Ma Bourgogne
Auvergne pork assorted meats, cornichons, butter. 16€
Ma Bourgogne, Paris FR

OMG, we made it to Paris and ran to the first inviting restaurant near our hotel in Le Marais neighborhood. We came across Ma Bourgogne around the corner and decided to grab a table situated on the sidewalk. (First, let me say “Wow!” It’s my first time in Paris!) This place was cash only so we had to order according to how many euros we had on us. Don’t fret, we ended up ordering more than we could eat anyway (and we never really figured out how to order the free tap water, lol).

This charcuterie plate was great and the rolled tripe was a new one for me. It was pungent and had a very strong and distinct flavor, but I tried eating as much as I could. There was A LOT on the plate so it took some time. The dark red salami(?) chunk was REALLY hard and we couldn’t even cut through it with a knife so that stayed on the plate. It was also a surprise to get butter with the charcuterie plate as if there isn’t enough fat on the plate. How do the Parisians stay SO thin?!

Bread - Ma Bourgogne

Bread. Complimentary (Thank god, everything is expensive here!)
I think the bread was great everywhere we went!

Place des Vosges
Place des Vosges. This beautiful square is across the street for the restaurant and appears to be a popular place to sit, picnic, and relax. It was overcast when we arrived and even started drizzling while we ate, but that didn’t last long. The next few days would be hot, hot, hot!

Petite assiette – Le Pichet

Petite assiette - Le Pichet
Half size charcuterie plate with 3 items, served with cornichons. I chose Zoe’s Meats salami (air dried pork salami made in Seattle), jambon cru serrano (air cured ham from the Spanish Pyrenees), and pate albigeois (country-stly pork pate). $7
Le Pichet, Seattle WA

Mmm, I love charcuterie plates! This was really good and I think the pate was my favorite. So simple, so delicious!

Baguette and butter - Le Pichet
Baguette and butter. Complimentary

Schubert Sonata, 1992, Mark di Suvero
Schubert Sonata, 1992, Mark di Suvero, Olympic Sculpture Park. Painted and unpainted steel.

Brunch plate 2 – Wicked Spoon Buffet

Brunch plate 2 - Wicked Spoon Buffet
Smoked salmon (lox), cucumber, tomatoes, capers, baguette with whipped cream cheese, olives, cornichons, ham, salami. Brunch buffet $22
Wicked Spoon Buffet, Las Vegas NV

I needed a little break from the heavier items so I got a plate with lox and charcuterie to break things up. Salty, cured, and fatty = a happy me!

Alaskan king crab “sandwich” – The French Laundry

Alaskan king crab "sandwich" - The French Laundry
San Marzano tomato marmalade, parmesan, cornichons, romaine lettuce and Haas avocado. Chef’s Tasting Menu $270
The French Laundry, Yountville CA

Apologies for the iPhone photo being so blurry because I really loved this dish! The “sandwich” was amazing and the football-shaped avocado pieces were super cute. I enjoyed the crisp texture of the sandwich exterior, the warm firmness of the crab filling, and the creaminess of of the avocado “sauce”. Noms, a great dish all around!

Salami sandwich – La Boulange de Noe

Salami sandwich La Boulange de Noe

Sliced salami and cornichons on a plain baguette.  $4.50
La Boulange de Noe, San Francisco

How can you go wrong with sliced hard salami on a baguette!?  Add some cornichons and you’ve got a winner!  This sandwich doesn’t need the help of any condiments, it’s perfect in its simplicity.  My only gripe was that the baguette was a little chewy and stale.  I think it’s because these “Grab & Go” sandwiches are premade and kept in a plastic sleeve.  They’re easy and tasty regardless.

Juicy Lucy butter burger – Maverick

Juicy Lucy butter burger Maverick
Made with 70% Meyer Ranch beef chuck which is cured for 24 hours and 30% butter with a slice of smoked gouda in the middle of the patty. The patties are individually vacuum sealed and sous vide’d with another stick of butter then seared in a buttered cast-iron skillet and topped with a slow-cooked egg yolk, sauce gribiche, and watercress.  Served with sliced cornichons and French fries.
Maverick, San Francisco