Instead of writing an ordinary introduction for my first trip-related foodie post, I will quote from Edward Behr (The Art of Eating no. 60, Winter 2002):The French are not yet quite as averse to fat as we are. Not that we eat less fat- Americans are notoriously fatter, though we like our fat to be invisible, inside a hamburger or any kind of prepared food. The French eat fat less often, but they enjoy it more readily and don't mind quite as much if it's obvious. Part of the strong appeal of charcuterie is that fat in well-prepared, well-seasoned, carefully cooked pates, terrines, and sausages is delicious. The effect is not necessarily heavy, often just the reverse... Bread is mandatory, as is light, refreshing wine, white or red.
We fist took this excellent advice in preparing for our picnic at Versailles. We packed cherries, cheese, a bottle of red Burgundy, and some huge figs we found at a shop they day before on Rue Caulaincourt in Montmartre. What we did not yet have was bread. And no meaty goodies either! We got both on Rue Royale after getting off the train. I do not remember the name of the charcuterie, but it is located at no. 17, next to a chocolatier called Les Beaux Arts. What we got was quite amazing, but the pictures will not do it justice. It was a pork pate/terrine with apricots, calvados, perhaps prunes, and topped with a jelly containing juniper berries and spices. Although we ate it with figs instead of the traditional cornichons, it was one of the best things I've ever tasted! Feast your eyes... (or look at the pictures above. I have not figured out how to post these at the bottom... I will edit this later.)
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