Thai, Peking Duck and Parmentier

This weekend Jade and I were in Paris for a visit with her brother.   It’s 53 minutes from our town to Paris by the TGV train.  We spent Friday at the hair salon and met the son and a friend for dinner at their favorite Thai restaurant.

Well of course there was shopping to be done.   The son lives in a diverse neighborhood of Paris featuring bookshops, art galleries and a plethora of Asian supermarkets and restaurants.

After shopping, we decided that we would visit the largest park in Paris, Buttes de Chaumont, and the famous Pere Lachaise cemetery.  You know, Marx, Edith Piaf, Jim Morrison, Moliere, Oscar Wilde, to name a few.   But not before lunch.

So many restaurants, so little time.   The ducks in the window riveted our attention.

On vacation one year, we had a marvelous Peking duck in Beijing.   Customers choose the uncooked duck, it is then painted with your initials and when cooked, served skin with pancakes first and, as a second course, the meat with a choice of sides.

Not as elegantly presented as in Beijing (the chef there assembled and served each pancake at table), the duck in this restaurant was pretty good.

As sides, we chose noodles and a vegetable stir fry.

Okay, digestive stroll.

Montmartre in the clouds

Starving, student son painted this sign last year for cash.

On to the Pere Lachaise cemetery.

A couple of posts back, I cooked some Le Creuset mini casseroles “parmentier” of boudin noir.   http://atomic-temporary-17826715.wpcomstaging.com/2011/02/28/parmentier-de-boudin-noir-aux-deux-pommes/

Antoine Augustin Parmentier was the French pharmacist/agriculturalist who introduced the use of potatoes, as a food, in France.  He created many dishes that include potato as an ingredient and as part of his promotion, would sometimes serve multi-course meals of potato dishes.

Quel coincidence!  We happened upon his grave at Pere Lachaise.   Someone had left a few potatoes in lieu of flowers.

Potato on FoodistaPotato

About cookinginsens

An American living in Burgundy, France
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4 Responses to Thai, Peking Duck and Parmentier

  1. Laura says:

    Awww – I want Beijing duck!!! I don’t think I’ve had it in 20 years, you are very lucky folks indeed. Great photos as usual … Paris in the spring looks lovely.

  2. Thanks for linking to this in your comment on mine – nice to see Parmentier’s gravestone and the kind touch of someone who left the potatoes!

  3. Pingback: Veal Parmentier | Cooking in Sens

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