This is the fresh crepe that Bethany and I ate at the Eiffel Tower, the night we all met for the celebration. It was warmed on a hot castiron and smeared with yummy Nutella. Delicious.
This was the bassierie we found a few block from more expensive cafes. It was wonderful and the service was far better than others.
Duck confit-- widely made across France.The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. I confused this dish with Foie gras. It is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law. How terrible.
This is a picture of the food we had a the jazz club.
These are pictures of the first meal we had at a corner cafe near out hotel. It was a beautiful Paris setting to eat a meal.
