Back in the day when M. and Mme Parret had the cheese shop they would also sell fresh milk, measured out in half liters, liters, whatever the customer wanted. Michel and Monique were eating lunch with us on Tuesday and Michel wanted a Ricard. Le Parret gave me a half liter milk cup to fill with cold water so that Michel could create “la louche” with his drink.
It wasn’t as if he didn’t have a nice water pitcher exactly for this purpose in his cabinet! We wrangled back and forth until I threatened to tell the world that he served a Ricard with a milk cup. I won, but I want this cup😀
M. Parret is going into the hospital on Monday to have an operation on his knees, so this was one of many “last” lunches and dinners before he is himself again. We began with radishes and butter.
Boy howdy! He’s going to be very grumpy about the hospital/invalid food. I don’t think there’ll be a wine list😀
Monique made a scrumptious Quiche Lorraine for our entree. Too bad this picture reminds me of Betty Crocker Cookbook 1951.
These were frozen potatoes for frying that M. Parret bought at Picard, even though he was in the market this morning and they had all kinds of potatoes. I told him I wouldn’t tell anybody, but I lied
Poor M. Parret. He’s going to be in the hospital for 2 whole weeks! I’ll miss him. Here he is explaining to Michel the difference between the American and French palate after I laughed at his potatoes.
He was a little nervous about his veal roast but it was perfection! The carrots just right.
Then we had salad. I wanted mine with the cheese but I didn’t want to instigate another lack of palate lecture😀
Of course the cheese was, as always, exceptional; comte, camembert, epoisse and the creamiest, richest Roquefort I’ve ever tasted!
Not over yet, we had M. Parret’s “creme”. This was probably his best one yet. No raisins.