Sonia’s 50th Wedding Anniversary blog
On Saturday 16th of April we celebrated our 50th wedding anniversary with my sister and her husband who were also celebrating the same event (with a month difference!). We thought that Gay Paris in the spring would be a blessed place for such celebrations and our closest friends and relatives agreed.
The restaurant chosen is in the “proche banlieue” called Antony on the RER B and near where my sister and husband live in Bourg La Reine.
Antony is a delightful “little village ‘suburb very near the centre of Paris full of little old shops and this lovely rustic little restaurant with a green façade set well away from the main road, but very near the station, in a cobbled’ ‘route pietoniere’.We had eaten in this restaurant many times on various family occasions and always felt the food was genuine and beautifully executed We organised a set menu with the owner/chef Patron Eric Colpart who made us proud on the day
Aperitif: Soupe de Crémant D’Alsace et sa mise en bouche
(a velouté of leeks and Crémant D’Alsace with tit bits, served with a Crémant d’Alsace)
Les Asperges Verte de Val de Loire tiedis huile de truffe et balsamic vieux, Foie gras des Landes au parfum de fumoir
Beautiful fat asparagus from the Loire valley served with truffle oil and a very light sauce of Balsamic vinegar, and a warm thick slice of foie gras slightly smoked. All this made a divine harmonious starter
Served with Cinc Hilhs Bordeaux blanc 2009
L”Agneau de Lait des Pyrenées grillé au Piment d’Espolette. Haricots de Soissons, brebis Basque truffé Blanchette
Grilled steak of baby leg of lamb served with haricots beans from Soissons with ewe cheese and truffle sauce. Traditionally, leg of lamb is served with haricots beans but the very delicate light almost soupy sauce gave it a totally new, elegant and refined dimension
Served with Cinc Hilhs Bordeaux Rouge 2009
Assiettes de Fromages du Nord/ Pas de Calais
All the cheeses came from Northen France and Pas de Calais with a variety of soft and hard cheeses which really complemented the palate and the meal
The desserts were two huge dedicated square gateaux entremets made with a mousse of Strawberry on crunchy pralin and a pistaccio jelly and served with an ice cream studded with vanilla seeds from Madagascar
This delightful dessert was served with a no less delightful Bordeaux blanc `moelleux 2009 from Cinc Hilhs.
And this really ended the perfect meal “en apotheose”
At midnight, coffee and petits fours caught us by surprise, it was almost midnight, we had not seen the evening go by! But this ended a perfect celebration surrounded by our dearest friends and relatives in a beautiful hidden gem of a Parisian restaurant.
8 rue de l’église