About European restaurant service… Americans sometimes trash European restaurant service. I’ve had pretty good service here. You have to understand, it’s different. Many Europeans think the American way of, “Are ya all right? Can I get you anything?” constant doting on the customer is intrusive and rude. They prefer a waiter who knows that food should be savored, and that dining takes time to enjoy without interruption. A European waiter will almost never ask if the food is OK, or if you need anything else. And if you want to sit for half an hour after your meal is over, letting it digest, he won’t come to your table and ask if you are ready to pay. Don’t think of it as slow service, rather considerate and unobtrusive. Of course, I’ve had 2 or 3 who were rude, even by European standards, or were just trying to rip me off, but those incidents were glaringly exceptional.
About bread. For a while, I thought things had really gone downhill. In Italy, whenever bread was put on the table at dinner, it seemed always to be stale and day old. Then I crossed the border into France. Immediately, the bread put on the table was fresh and delicious. Dunno why. Also, in Italy, often a waiter would put bottles of oil & vinegar on the table with a basket of bread, but nothing else. I could not figure out how to use the o&v. Pour it on the bread or what? There was no plate or bowl. Beats me.
More good meals…
In Vallon, I found a great little place called Le Point D’Interrogation. An interesting name. The ambience was also interesting – a mix of subterranean vault and a collection of all kinds of bric-brac, from old radios to dolls to tools, you name it. The food – A very nice green salad with tomatoes and other veggies. The entrée was a delicious 4 cheese pizza, accompanied by a half liter of good rose’.
In Carcassonne, I went to Robert Rodriguez’ restaurant, but it was closed for the night. Across the street, though, was his little café with the same menu. A sweet lady was my host, who I found out later is Mrs Rodriguez. The appetizer was a plate of 3 hard boiled eggs, halved, topped with a spicy white sauce(mayo?) and sprigs of bean sprouts. Yum. The entrée was a salmon steak, covered with a wide variety of sautéed vegetables. Just a little of each veggie, but very fresh and tasty. Beans, peas, asparagus, tomato, potato, etc. The chocolate mousse for desert was perfect – rich, but not overpowering.
Madam Rodriguez:
Madam Rodriguez:
Last night I went to the Café de la Paix here in Prades. First course was a plate of 10 small mussels with dabs of both a red pate (tomatoes & ?) and a white cream sauce, broiled. The entrée was whole trout accompanied by sautéed veggies with a cube of spicy herbal mashed potatoes and a small salad. Desert was an incredible Napoleon-like dish with an amazingly intense fresh strawberry flavor. And another half liter of fine white wine.
Yes, the quality of food on this trip is finally living up to expectations. Heh heh heh.
