Of course, outside was better for including Georgia in on the fun.
The Pastry Chef, Renaud, clearly has extraordinary talent. He worked at the Ritz in Paris. Kind of a big deal. What are these little things? Some sort of Chocolate Truffle with a candy shell? Anyone know?
An array of Sables, or French Butter Cookies.
More delicacies. coconut-lemon and raspberry-almond cream tarts, chocolate and café éclairs, rum baba, and some other petite gateaux with strawberries.
I ordered the Renaud's Salad. "Organic mixed greens with Dijon mustard dressing, grilled chicken, tomatoes, aged Gruyere cheese and a hard-boiled egg. Served with toasted garlic baguette." Yummy dressing.
I ordered Cole [another] Croque Monsieur with ham. "Béchamel sauce, Swiss cheese and choice of ham or sautéed mushrooms on homemade pain de mie." One word: BUTTER. But in the good way. Like the "omg, how is this so good?" way.
For dessert, I ordered one of each french macaroon (or macaron): chocolate, caramel (dulce de leche), coffee, coconut, pistachio, raspberry.
The macarons were absolutely perfect. They had a thin shell that crumbles into itself when you take a bite. Once your teeth have broken the shell, the chewy meringue pillow catches your fall and the taste of the delicate, sweet syrup center makes you go "mmmm".
I can't wait to try and make macarons myself. I finally understand the craze!