Bloody French. Why do they make such good food? Well, I succumbed to their scrumptious siren's call for the second time this weekend. Carla, Morgan, Megan, Macall and I hit a place called Provence (evidently one of NYC's 10 best in this category). It was delectable. It was laden with wine and best of all, it was free o' charge. Sorry for the crummy camera phone-ish pix.

Um... you know that show Rachel Ray's "40 Dollars a Day"??... um... yeah, this wouldn't have made it to the producer's short list. So Morgan wherever you are I raise a glass (what is this here, oh it's 2% milk) to you for your bottomless food funds and beerbutt chicken (??).

Quick rundown of the victuals:
1st: Tarte de Monsieur Seguin - Goat cheese, eggplant, and tomato tart.
2nd: Bar St. Tropez - Chielan sea bass steamed with fennel, potatoes, and a saffron sauce.
3rd: Creme Bruele - obviously
Wine: Provence locale - Chateau Simone
Dessert: Some 16 year old Bourbon that Morgan ordered. Yes, Bourbon for dessert.

This entry was posted by eric yang, on Sunday, November 27, 2005. You can leave your response.