A thick layer of mozzarella cheese, stretchy in some parts and crispy at the edges, covered noodles cooked just al dente – still with a bit of bite. There was a slow cooked bolognese sauce – robust with beef, grassy with veal, a little sweet with pork, and deep with wine, sauteed vegetables and bright tomatoes. The bechamel was a thing of beauty - subtle, delicate and complimentary to the bolognese sauce instead of overpowering with richness. This lasagna was complex and layered. There were so many different components that somehow combined into a cohesive, almost ethereal taste. You might think it was heavy, but it wasn’t. It was positively light, which had to be a tribute to the chef.
Foie is great. Foie is AWESOME. But, sometimes, you want a little break. You know, for some fatty pork. And Chez Maitre Pierre is the place to take it. A bit pricey, but the food is excellent and so is the service. For Italian food in Paris, you just can’t get any better.
And now…back to the foie!
You hold the shell, slick with butter, with your tongs, and then reach your fork inside to carefully extract…
Chocolate Passion Fruit(Mogodar).
It was also the smallest. And one of the most expensive. But, if you come to Paris, you are going to be spendingmoney anyway. So why spend it on good macarons when you can get one truly GREAT macaron. Do yourself a favor. Buy the macaron.