On Saturday morning when I was market loitering, I encountered M. Parret and we decided to have a coffee or two at Jacque’s place. In our discussions, which never exclude cuisine, the fresh bouchot mussels available at the fishmonger came up. Long story short, we decided to share lunch together on Sunday. I would be responsible for the roquefort mussels and he and Madame for the frites, entree and dessert. The venue would be their house because they’ve got this really cool front courtyard with table, umbrella and an outdoor kitchen. The weather was beautiful!
Knowing how to eat well is not so much about which fork or which plate but more about knowing what is correct in the season, choosing the right company and creating an ambiance. Of course the wine counts but it is not necessarily the end all, be all, as long as it is correct and sometimes more. Food and wine aside, we have always had a fantastic time at the Parrets; this time no exception.
Because we were at the Parrets, the meal was interminable (:0() We began with a “little” plate of charcuterie.
They have these “back in the day” friends who keep them supplied with the best of Burgundy’s artisanal products.
Eating with the Parrets is not just about getting fed but also about M. Parret. Notice, he could not keep his hand out of Mme Parret’s photo. Hello!?
Anyway, M. Parret made a pretty good leek tart for the entre proper. He was very proud of it and enthusiastic about his recent efforts at cuisine. He’s 75 years old.
Of course, he is and will remain the master of cheese in Sens and probably the region. He really knows his stuff and we dare not fill our plates without his recommendations.
Yes, we did have dessert. It was a mille feuille with strawberries and whipped cream. Understandably, I forgot to take a picture
Bouchot Mussels with Roquefort Cheese
6 shallots, finely chopped
3-4 tbsp butter
2/3 cup crumbled roquefort
2 cups creme fraiche
2 quarts bouchot mussels, cleaned and debearded
2 cups white wine, drinkable
Sweat the shallots in the butter until soft. Add the cheese and creme fraiche and cook stirring until smooth. Set aside and keep warm.
Bring the wine to a boil, then add the mussels and cook for 5 minutes. Drain, then add the roquefort sauce, stirring to coat.
Wine suggestion: Yes, have lots of white.