Waiting for our boat
Eldar and Felipe going overboard!
Le Grand Chef
Heaven for many people - high quality fresh oysters... and of course, white wine to accompany it!
Bon App ! Each person got their own. I just ate one and still didn't like it. I'm waiting to acquire a taste for it but... I munched on the bread though.
Towards the end of the trip, I went to the front of the boat. It was so nice and refreshing to be on the open water with a sea breeze.
Me and Alex
Chillen
Justin made a comment on how cool Chef's shoes were... and they made him feel like going bowling. hah !
Miss Christian girl that's "not allowed" to touch cigarettes, alcohol, watch Sex and the City... hahaha! Cute pic huh?
Once we got back to shore, we took a walk along the coast and then to lunch.
We dined at Restaurant le Patio la Teste. Everyone was so tired.
I really liked their silverware.
Amuse bouche !
Me and Chef Stéphane
Hi
More cabillaud! I love cod.
This was a chocolate ganache nem with strawberry foam. It was pretty tasty but I was so ridiculously full, I could barely eat a third of it.
OMG, and mignardise ! I didn't taste any - ate up to my throat.
Restaurant le Patio la Teste
Executive Chef: Thierry Renou
10 Boulevard Plage
33120 Arcachon
05 56 83 02 72
Everyone was so sleepy afterwards. I really enjoyed this meal and our morning so far. Nice and relaxing... but the day is young...
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4 comments:
In New Jersey, our school took us on a field trip to the local recycling center... I wish they would have taken us on an oyster fishing trip!
Mmm...fresh shucked oysters! A bit each of tabasco, lemon juice and cocktail sauce = HEAVEN. But I guess the purists would insist on eating it plain. Someday you will find your taste for it. The smaller the size, the better usually, I think. Certain really good varieties have an aftertaste of copper, oddly enough. The ones that are on the large side tend to freak me out, too.
so when you guys go eat at a restaurant with your chefs, are they super critical of the food that's served? or do they just sit back and enjoy it?
Ys - so far we have just eaten it with lemon in France. We had them at school too for our fish/seafood class. These were category 4. I had them once in San Jose with tabasco. I thought they tasted better then - my problem is the oyster fishy aftertaste. It's too strong for me.
I made an oyster flan at school that oyster lovers really enjoyed. But again, too "oyster-fishy" for me... know what I mean? Maybe someday. There's a lot of things i love now that I used to not like. =D
Raf - the chefs sit back and enjoy it. They don't complain. Sometimes if we brought up a dish we didn't, they would make a comment or a critique but nothing super critical.
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