George and Josie off to Musee D’Orsay – we met them at Restaurant SPRING for lunch.
Hidden away on a narrow street near the Louvre, it’s one of the darlings of the North American food press (and the French, to be sure) and rumoured to be a contender for a first Michelin Star in the next book.
The restaurant is built around an open kitchen – no glass. It’s theatre watching the young staff prepare our meals
SPRING has no menu. You eat what they’re preparing that day – no choices. Not our favourite arrangement, but a packed restaurant and a waiting list for reservations says we’re wrong.
Starter was smoked eel with horseradish
Followed by a mushroom foam with scallops and endive
Next a stuffed roll of lamb – again the French meat problem. It is simply more tender and richer flavoured than ours.After 5 weeks the holiday euphoria must have worn off and we have to presume that the meat really is better
Then a cheese course (not included in the 38E menu). Restaurant cheese courses are becoming less an event, since living here we are buying the comparable exotica in our local markets – but this one was lovely
Overall a lovely lunch, but best of all a long conversation with Daniel Rose, the owner/chef (the young lady in the kitchen is his partner). Daniel trained with Bocuse. This is his second location for SPRING and he’s clearly on a roll.
Inevitably the earlier conversation with Daniel got around to our fascination with the quality of French chicken. He agreed that they were better than North American…..and di we want one of the best? Of course we said yes!
The story of the 40 Euro chicken is our next section…….