Two Different Dining Experiences

On Saturday evening, we took the tram into downtown Brest for dinner at La Chumiere. We dine at two of them.  More often the one in Washington, D.C.'s Georgetown where the owner, Martin, treats us great and always has a wine solution for us.

This one, in Brest, is the place where years ago (some 27 - 30), Claude took CJ to lunch and introduced him to gesiers.  No gesiers on the menu this evening but a fine dining experience nonetheless. They served a tiny half dollar sized bowl of a starter.  It was a preparation of diced seafood.  How did they pack that much flavor and taste into such a little bowl.  An entire plate would have been great as an appetizer or main.

The first course of spider crab was beautiful presented and delicious.

The foie gras maison (house foie gras) was special.  It wasn't the stuff that comes out of even quality good tins.  There is no substitute for homemade fresh foie gras.

Carol's duck was superb.  It was tender, served in a style not seen previously.  That little tower of veggies was equally tasty.

Since CJ knew he'd get to finish the duck, he ordered the lamb brochette. Lamb was perfectly cooked; delicious and tender.  We may have to move to France to get CJ to eat his veggies.

And then there was the crème brulee. It was equal to the quality of the rest of the meal.

We check out of the hotel at 1130 and can't arrive at Didier's until after 5pm. It's a 15 minute drive from the hotel.  We have five hours to kill.

On Sunday afternoon, we chose far more simply for lunch  On the beach at Trez-Zir, in the village where Didier and Jocelyne live, we selected a La Maison, a local beach restaurant for our 3-hour lunch.

CJ enjoyed an enormous pot of mussels prepared with a 4 Tandori spices.  It was heavenly and took forever to eat. The waiter seemed particularly impressed by an American's selection of the Indian preparation. We attempted to order a half bottle of cidre but they only had full bottles.  The waiter was equally impressed when there was no hesitation on the full bottle and again, when CJ complimented the muscles with a glass of Leffe.

Carol ordered carpaccio.  At some French restaurants an order is two plates and in this place the two plates can be different preparations. Her first selection was traditional, the second a parmigiana and pesto.  Both orders came with fresh frites, as did the mussels.