Le Timbre, Paris

My first dish was escargot w zucchini, tomato and onions.  I loved the tomato with the escargot.  It had taste but it was a little dry.  The tomato sauce made it taste more moist. The escargot was a little hard to chew.

I tried the Tete de Cochon, fried pigs head w capers.   It was a little too salty.  It needs mashed potatoes to bland it down or maybe some fresh salad or veg.  The capers were a little salty.

Lamb with pimentos (peppers) - it was shredded and melted in your mouth, as soft as butter.  The skin tasted unordinary.  The inside was okay (like mashed potatoes).

Duck with apple - the duck was very tough and I couldn't eat it but the apple was the best baked apple I ever had.  It was soft and had a lot of juice.  It melted in your mouth.  It was sweet.  It tastes good when you push the bread into the sauce.

You feel safe here, cozy, like everyone is welcome.  It seats 24 people. The food is amazing.  There's only one chef making very nice food very quickly.  There are only two people working here.  I think it's very cool that they can manage the cooking and waiting on customers.

The chocolate mousse was good.  I want a bathroom that's not in an alley.

April 22, 2011

Le Timbre
3 rue Saint Beuve
75006 Paris France
01 45 49 10 40
http://www.restaurantletimbre.com/

Spring Restaurant, Paris

Hi my name is Chloe and I went to a restaurant named Spring in Paris.

The first dish was fois gras with lemon confit. We spread them on two pieces of bread.  I liked it but you had to eat it fast because the duck liver and lemon will curdle so you have to eat it right away.

I know this because I spread the pate, then stopped to draw a picture.  When I ate it after it sat around for a few minutes, it didn't taste the same as when it was freshly prepared and eaten right away!

On the lemon confit there were shaved cocoa beans.  When my mom and I tasted them, they tasted like chocolate, but it wasn't chocolate.  When Chef told us what the ingredient was, it made perfect sense why we tasted the chocolate!

The second dish was a small soup w carrots, white asparagus and morels. On the top was a nasturtium leaf. You should eat the leaf w something because it is too spicy when you eat it by itself.  Other than that I loved this dish.

Langoustine was served in a cream sauce.  The sauce was so good but the plate was flat and you couldn't get all the sauce off the plate (it was so yummy). Maybe they should use a soup bowl. I loved the langoustine but couldn't eat all the cream. The little lavender florets of chive were pretty.

Squab was very juicy, not tough but not soft, it was perfect. It had leeks and grapefruit soaked in red wine. I loved it except for one thing, the grapefruit. As a kid, it was like, ooh that's a little too rich.

The chef sent out a plate of cheese: sheep cheese, a goat cheese or Comte, Camembert and Roquefort.  I took a little piece from each one and made them into shapes, put them on my plate and decorated them and the plate with my apricot juice. I also added jam to a few of each.  To audition to become a chef is hard.

When Chef Daniel Rose saw what I did, he said to me, "You are going to plate the next dish," and he let me into his kitchen. His gave me a blue apron, and let me plate his next dish. I poured red wine sauce onto the pigeon. I asked Chef Daniel how not to get your hands get burnt, and Daniel told me you don't want to stick your hands in freezing water.  All I do now is think I am going to do that and it doesn't hurt.

Strawberries and cream - I thought this was delicious. It was the best dessert, but maybe they should put more cream to balance the sweetness.

Lemon sorbet w Chantilly - I loved it. It was a very exotic flavor.  It was very perky.

April 20, 2011

Spring Restaurant

6 Rue Bailleul
75001 Paris, France
01 45 96 05 72

springparis.blogspot.com