Europe Trip Continued: Paris Day 4

On Thursday we met with one of Felipe's friends, Hadi, for a drink at La Terrasse (address: 2,place de l'Ecole Militaire in the 7th arrondissement). Hadi had chosen a cafe/restaurant on the corner across from the Ecole Militaire. We did not have much time, as Hadi was just coming off of work, and we were to meet others for dinner. But we had a nice visit, the first visit we've had since my first trip to Paris with Felipe in June 2007.


I just loved the look of the signs on the street corner.


A nice woman from California was sitting next to us reading a book. She offered to take our photo, which we accepted.

Before we had met Hadi, we had some small amount of time to pass. We'd walked down the avenue a short way, and didn't see much of interest. But then there was a very narrow side street that passed between a couple of buildings. We took this to find ourselves on a small cobblestone pedestrian street filled with beautiful shops. I could live on a street like this. Such a stark difference to the areas of NYC that I spend most of my time in.


A bright, fragrant flower shop.


Oh my God, the fromagerie....why oh why can't one of these open on my block!


And of course a small wine shop (right across from the butcher shop - not pictured).


After drinks with Hadi we took the metro to Grands Boulevards to find the restaurant Clementine (address: 5 Rue Saint-Marc, 75002). We had planned to meet two of Felipe's former EY Paris colleagues, Sebastien and David, for dinner there. David chose the restaurant and he chose very well. It was on a very short street, off of the main Boulevard Montmartre, but not too far. We arrived and waited outside a bit, after some minutes deciding to ask within if anyone else had come yet. As it was, Sebastien was waiting at a table upstairs.

The food was fantastic! (it went quite well with the terrific company that we had with David and Sebastien). We each ordered from the menu the entree, the main and a dessert. I started with a tomato mousse with fresh cut tomatoes and a salad. It was delicious! The mousse was so smooth, and a bit tangy. The salad, well - arugula is one of my favorite salad greens!


The main for me was lamb with tarragon sauce, with ratatouille and gratin potatoes. If I could recreate this meal on a weekly basis I would. The tarragon sauce with the lamb was perfect. And the sides were delicious and not so large as to fill you up.


For dessert, well I opted for a cheese plate. Maybe it was inspiration from the fromagerie we'd seen earlier in the day, or maybe it's just that I LOVE cheese. It did not disappoint. Unfortunately I wasn't told exactly which cheeses I was getting. I do know that one was a Camembert, and one of course a blue cheese, and a goat cheese. But there were two I wasn't quite sure of.


We had such a delightful time with Sebastien and David, it was nice to see Sebastien again and to finally meet David for the first time. I look forward to seeing them again on our next trip! maybe at another terrific restaurant.

Stay tuned....I will be finishing my Europe posts by the end of the year. And the next post will begin our Avignon trip!

New Recipe: Cheddar Chive Bacon Biscuits

This week we did another one of our tiny potlucks at work and rather than lunch like we usually do we decided to do breakfast.  So I made the Cheddar Chive Bacon biscuits and they turned out quite yummy!  I got the recipe off of epicurious.com and it says it appeared in Bon Appetit in February 2010.


Cheddar, Bacon, and Fresh Chive Biscuits

Yield: 12
Active Time: 25 Minutes
Total Time: 55 minutes

Ingredients:
6 Thick cut bacon slices
3 3/4 cups flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter cut into 1/2 inch cubes
2 1/2 cups coarsely grated sharp cheddar (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cup buttermilk


Preheat oven to 425 degrees.  Line a heavy baking sheet with parchment paper.  cook bacon in a heavy large skillet over medium heat until crisp and brown.  transfer bacon to paper towels to drain, then chop coarsely.


Combine flour, baking powder, baking soda, and salt.  Add butter cubes and mix in with a pastry cutter until a coarse meal forms.  Add cheddar cheese, fresh chives and chopped bacon - toss to blend.  Gradually add buttermilk, stirring to moisten evenly.  Batter will feel sticky.


Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.  


Bake biscuits until golden and tester inserted in the middle comes out clean, about 18-20 minutes.   Let cool 10 minutes and serve biscuits warm or at room temperature.

A New Recipe Each Week

So a couple weeks ago I decided that after a slight tapering off of my cooking that I wanted to start making more yummy home cooked meals and decided that I would try at least one new recipe a week. Last week we had a super good chicken club sandwich with an olive tapenade and today we tried another delicious and successful meal. Now anyone who knows me knows I'm not much for pork - it's a mental thing I think, something I haven't "liked" for a very long time. But I've been easing up a bit lately when it comes to prosciutto. Especially when the prosciutto is cooked or crisped. There comes in our recipe for today - Ham, Gruyere and Shallot pizza. Now because I don't eat ham we replaced with prosciutto and it was a good result.

As you can see from the photo above, it looks delicious and tastes just as good as it looks. So here's to two weeks with two successful recipes! Maybe you'll give this a try and enjoy it as much as we did.

On another note, it's getting us very excited for our upcoming visit to Paris and Provence later this year!!!


Ham, Gruyere and Shallot Pizza
Real Simple, October 2009
Ingredients
cornmeal for the pan (optional, we did not use this)
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 shallots, cut into thin rings and separated
12 sprigs fresh thyme
kosher salt and black pepper
1/2 pound thinly sliced deli ham (I don't like regular ham, so we used prosciutto instead)
1/2 cup grated Gruyere or Swiss cheese (2 ounces)


Directions

• Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
• Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
• Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper.
• Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Happy Thanksgiving (yesterday)!

Nicole's taking a photo of the group of us...ravenous and ready to eat!

So Happy Belated Thanksgiving! I know, this post should have gone up yesterday, but then how would I have included the photos?! Plus...I spent the whole day preparing the meal, so yeah! We had a fantastic time with my mom, Cord, Nicole, Sammi and Mike - it's a meal and an evening I look forward to all year!


See me in the back there... Everyone did a good job of not digging in to the turkey before everything else was ready ;)


After dinner we entertained ourselves with games of Taboo, playing with Josie, and drinks!


And just before leaving us...Josie sat in the kitchen wishing for some left overs....


We had a wonderful day/evening, and I hope that all of you had as good a Thanksgiving as we did. I know that I am thankful to have my "Manhattan Family" to celebrate with, as well as having my mom out here too!

Fall Food - A Share from Friends

We were recently lucky to "inherit" a CSA share from our friends Josh and Virginia who were going on a fantastic trip to Peru. They needed someone to pick up their share of fresh fruits and vegetables for the week. Felipe stopped by and picked up a bounty of veggies and a peck of fruit. Here's what we got (I'm sorry...without exact measurements):

1 Bunch Kale
1 Large Zucchini
1 Fennel Bulb
A handful of green beans (not sure what variety)
4 small tomatoes
5 small peppers
4 small radishes
1/2 peck of Bosc Pears
1/2 peck of Gala Apples

So the first thing I wanted to use was the Kale, as it was large and leafy...and prone to wilting if left too long! In all honesty, I've never used or eaten Kale in anything, so my first major task was find out what I could do with it. Unfortunately my bevy of cookbooks weren't much help - hardly any of them had recipes using kale. Even when I checked my How to Cook Everything Vegetarian by Mark Bittman, no luck. A friend of mine at work gave me what looked to be a delicious recipe for soup using kale and a bunch of other yummy ingredients. The benefit of this recipe is that I already had everything on hand to make it (who doesn't love that!?).


Sorry...soup doesn't photo well (at least for me!)

Kale, White Bean, and Potato Soup

Serves 4
Prep Time: 15 Minutes
Cook Time 25 Minutes

Ingredients
1 Tablespoon Olive Oil
1 Medium Red Onion, thinly sliced (I used shallot instead)
1 clove Garlic, chopped
4 cups vegetable broth
1 teaspoon sherry vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup canned white beans, rinsed and drained
1 cup diced carrots
2 cups all purpose potatoes, peeled and diced
2 cups Kale, tough stems removed, cut into thin ribbons
4 lemon wedges

Heat olive oil in a large saucepan and saute the onion/shallot and garlic for 5 minutes, or until translucent.

Add vegetable broth, vinegar, salt, and red pepper flakes. Bring the mixture to a boil and add the white beans, carrots, potatoes and kale.

Return to a boil, then reduce to medium heat. Cook for 15 minutes, or until vegetables are tender.

Ladle into individual soup bowls. Squeeze juice from lemon wedges into each.

The soup was delicious, and entirely vegetarian friendly. The potatoes, canellini beans and carrots were filling, and the shallot and lemon gives it a nice flavor. I also really enjoyed the hint of heat from the red pepper flakes. I think that this soup will replace my chicken noodle soup when I get sick - it's packed full of vitamin C which we all know is good for our immune systems, and the heat from the red pepper flakes is good for opening up a congested head. Something to keep in mind with the chilly and rainy autumn weather we have upon us.

Next, what possibly could we do with all this fruit!? I know they say an apple a day keeps the doctor away, but that's a lot of apples for two people to eat. and the pears as well. So again I went to my cookbooks to see what I could find (as I've never been good at creating recipes from scratch). I found a great recipe for a Pear Butter from Martha Stewart.



Pear Butter

Ingredients
Makes about 2 cups

* 12 Bosc pears, very ripe, cored, peeled, and cut into large chunks
* 3/4 cup sugar
* 1 vanilla bean
* 3 strips lemon rind, about 2 inches in length

Directions

1. Place all ingredients and 1/4 cup water in a heavy-bottomed pan. Cook over a low flame 2 to 3 hours, until the fruit is soft.

2. Remove the vanilla bean, and put the fruit through a food mill on the smallest setting. Pour into canning jars, filling them within a half inch of top. Tap filled jars on table, and run a knife around sides to remove air bubbles. Make sure the top of the jar is clean; seal.

3. Refrigerate immediately. The butter will keep for two to four weeks.


The pear butter turned out well, but had a less "buttery" texture. In the end it kind of has more of a sauce texture. Felipe has decided it goes perfectly on waffles and pancakes.


As for the apples, I was decidedly less adventurous, and just sliced them up to make apple chips. This was super simple and went like this: slice the apples, with skin on and without removing the core (leaves a nice star pattern on the apples). As you slice, place slices in a bowl of water with a touch of lemon juice to prevent browning. When all apples are sliced, line two baking sheets with parchment paper and place on layer of apple slices on the cookie sheets. Bake in a 225 degree oven for 2 to 2 1/2 hours.




MMmmmmmm....yum! Let's just say that these apple chips did not last long on this plate....

Thanks to Josh and Virginia for sharing their CSA share with us, we really enjoyed it!

Pizza de Familia

We had a nice evening making pizza with Felipe (well...he's the master, he just let us try a little bit). Caught a bit of it on video, see below:





Felipe said the last pizza was the best he's made outside of his pizza class where they had the super fancy ovens. It was pretty good...although I like to think part of that is my homemade sauce ;)




I'll say it - I was pretty good at this!


Eda giving it a try.


And Primitivo too...look at Felipe's expression!

Birthday "Fiesta"

Last night Felipe and I hosted a birthday "fiesta" (my birthday was last Monday - thanks to everyone for the well wishes!), and had a blast with our friends.

So I basically spent all day cooking and prepping the food, which was tiring but fun, and got to try out a few new recipes. Above you can see the table, all set and ready to dig in - except for some Carne Asada which was being prepared on our "grill". We had ground beef taco, chicken fajita, carne asada, black beans, Spanish rice, guacamole, a terrific and spicy tomatillo sauce that felipe made, and all the other typical taco fixings.


Chicken Fajitas


The Spanish rice - super yummy!

I got the recipe for the Spanish rice from Allrecipes.com, and it turned out super well.

Spanish Rice


Ingredients

* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste (I used 1 tablespoon and it came out well)
* 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.




The guacamole - also yum!

I got the recipe for the guacamole from Simply Recipes. Super easy to make, and delicious.

Guacamole


Ingredients

* 2 ripe avocados
* 1/2 red onion, minced (about 1/2 cup)
* 1-2 serrano chiles, stems and seeds removed, minced
* 2 tablespoons cilantro leaves, finely chopped
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.
Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.


Tres Leche cake

I made a tres leche cake, recipe from Alton Brown, and everyone devoured it! It was super yummy (the pound of sugar doesn't hurt), but also very heavy!

Tres Leche Cake

Ingredients
For the cake:

* Vegetable oil
* 6 3/4 ounces cake flour, plus extra for pan
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 4 ounces unsalted butter, room temperature
* 8 ounces sugar
* 5 whole eggs
* 1 1/2 teaspoons vanilla extract

For the glaze:

* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) can sweetened condensed milk
* 1 cup half-and-half

For the topping:

* 2 cups heavy cream
* 8 ounces sugar
* 1 teaspoon vanilla extract

For the cake:
Directions

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

After stuffing ourselves, we played a couple of games. Oh how I've missed game nights! We did both Taboo and Apples to Apples - we had to keep it to games that the 10-12 of us could play together. Taboo took a little getting used to - agreeing on or understanding all the rules and such. Felipe was super on top of controlling the buzzer!







Thanks everyone for coming over and having some food and fun. I had a terrific birthday!

Italian Cooking....Mmmmmm

Pea Pesto Crostini

Last Wednesday I took another demonstration cooking class at William's Sonoma. It was another class out of their "Cookbook" series - where they demonstrate recipes from cookbooks - you get to see how it's done, eat all the fantastic food, and get to take home the cook book. This time we learned a few super yummy recipes out of Giada DeLaurentiis's new cook book Giada at Home.

The first recipe was for the Pea Pesto Crostini (as pictured above). It was so simple to make and was super delicious and refreshing. I made this at home on Friday night and it turned out just as well as when they had made it at the store.

Pea Pesto Crostini
(recipe by Giada De Laurentiis of course)

1 (10 oz) package of frozen peas, thawed
1 garlic clove
1/2 cup freshly grated parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly grown black pepper, plus more to taste
2/3 cup olive oil
8 (1/2 inch thick) slices of baguette or ciabatta bread
Cherry tomatoes, halved, or 1 small tomato diced

Pulse together in a food processor the peas, garlic, parmesan cheese, salt and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper if needed. Transfer to a small bowl and set aside.

For the crostini: preheat a stovetop griddle or grill pan over medium high.

Brush both sides of each of the bread slices with the remaining 1/3 cup of olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves and serve.

I don't have a food processor - it's just too large an appliance to add to our collection that already takes up our tiny kitchen counter tops. I bought the other day a really fantastic "hand operated" food processor called the Veggie Chop. It's really fantastic, and is I am positive perfect for chopped cucumber and tomato salads or salsas. I made the pea pesto in this, as well as the next recipe (below) and it worked well...and gave me a bit of a work out too!

The Next recipe was for Artichoke and Bean Bruschetta


This was also extremely delicious and flavorful. I could eat this just for dinner itself really. Of course - to keep it vegetarian you can leave the prosciutto off.

Artichoke and Bean Bruschetta

Vegetable oil cooking spray
4 very thin slices of prosciutto
12 (1/4" thick) slices rustic country bread
1/2 cup olive oil, plus more for drizzling
1 (12 oz) package frozen artichoke hearts, thawed
1 (15 oz) can cannelini beans, rinsed and drained
1 cup freshly grated Pecorino Romano Cheese
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Place an over rack in the center of the oven and preheat the oven to 375 degrees. Spray a rimmed baking sheet with vegetable oil cooking spray

Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes

on another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.

In a food processor, combine artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt and pepper. Pulse until the mixture is chunky. With the machine running slowly, add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.

Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on the top. Drizzle with olive oil and serve.

Then we had the main dish - Chicken Milanese with Fennel and Tomato Sauce


And for dessert - Raspberry Poundcake with Moscato Whipped Cream


It was so delicious! I can't wait to make the chicken milanese and I am sure that felipe is really looking forward to trying the raspberry poundcake (he'll just have to wait for raspberries to be more in season).

Sweet Success and Burnt Failure

Today I gave it a shot and tried to make the tarte tatin that I learned in class this week - it seemed easy enough! Let's just say I had some success and some failure. Rather than making one large tarte I made two smaller ones, and one turned out great and the other...well not so much as you can see by the photo below.

I followed the recipe intently, and had the same ingredients for both skillets - somehow the second one just didn't work out... But that doesn't mean I won't try again, and maybe someday I can make two without having one look like an over sized hockey puck.

Another thing to note...a cookie sheet with some parchment paper on the rack below the tartes is probably a good idea - we had some spillage onto our baking stone which will have to now burn off (smelly!).


I knew this one wasn't going to work when I had it on the stove...somehow the sugar just got too dark, even though it was on the burner for the same amount of time as the first, with the same level of heat.

French Cooking .... Mmmmm

Tonight I took a cooking "class" at Williams & Sonoma, it was actually more like a demonstration with a really nice meal attached! I didn't do any hands on cooking, but it was nice to see the techniques that the chefs used and get their advice on the recipes. The store is doing a series of cooking classes that feature recipes from a specific cookbook (you get to take the cookbook home - included in the class). Tonight was "Essentials of French Cooking". It was delicious and I can't wait to make the recipes!

Hors d'Oeuvres

Radishes with Butter and Sea Salt and Smoked Salmon with Crème Fraiche and Capers in Endive

I wasn't sure how I would like this - as I usually don't eat radishes or smoked salmon, but both were really good. It was very light and refreshing and seems like it's really easy to put together!


Vichysoisse, the classic potato and leek soup served cold. This I could definitely make.


Sauteed Chicken with Tomatoes, Bell Peppers, and Olives
This dish was DELICIOUS, and I think Felipe is going to LOVE it. What seemed really nice about it was that you could probably mix it up a bit and tweak the recipe to give it a slightly different flavor. I can't wait to give it a try...


Tarte Tatin
Oh man, this one was so yummy, and looks so much easier to make than I thought! I would even venture to say it looked easier than apple pie ;) I picked up a pair of small cast iron pans (I think 6" each), so Felipe may be getting some tarte tatin this weekend...

It was a great class, and I decided I would take another at the end of March - this one will be italian food from one of Giada DeLaurentis' cookbooks...so keeps yours eyes open for that one!

Mmmm....Paris

Felipe and I arrived to Paris on Friday evening, and have been non-stop since then! But oh, the wonderful company (Sebas and Marcos) and the yummy food we've had.

Friday night our friend Sebas, with excellent foresight, booked dinner at Brasserie Lipp in Saint Germain des prés.


I had a super super yummy Poulet formier rôti.


And of course there was dessert. We each ordered one and shared...Chocolate eclair, tart tatin and a mont blanc (kind of like a hazelnut cream - similar to marzipan in texture - over a whipped cream).




It was a delicious dinner, and a highly recommendable restaurant. It was pretty busy, so we were lucky to have had the reservation (but this might have also been because it was the 1st of January).

151 Boulevard St-Germain
75006 Paris
+33-1-45-48-53-91

Yesterday was also a very delicious day....In the morning, we made a special trip to the Champs Élysée to go to Ladurée.

They are well known for their macaroons, but also have an abundance of of wonderful pastries.

The Macaroons...

I got two excellent pastries (unfortunately my camera batteries died just before and so I was forced to photo them on my iPhone - bummer)

The Beautiful box they come in.


mmmm....Blackcurrant-Violet "Religieuse", choux pastry, blackcurrant & violet flavoured confectioner’s custard. Oh man, this was delicious!!! The other is a pistachio Eclair, also fantastic.

I wish I could have tried everything there...so good!

75 Avenue des Champs Elysées
Paris 75008
+33-1-4075-0875

Then lunch...we went to Le Relais de l'Entrecôte. This is a very nice, very simple restaurant. They have one thing on the menu - steak l'Entrecôte (it's a certain cut) with pommes frite (See below). Well in reality, they do have a variety of drinks and desserts, but only one main.

The steak was perfect, the sauce was delicious and the fries excellent. And they bring you seconds! They've just opened a location in New York City, which has received favorable reviews...I may have to go there.

101, boulevard du Montparnasse
Paris 75006
+33 1 46 33 82 82