|This moving truck was outside this morning showing the ladder used on the higher floors. This particular move was taking place o the ground floor and so the truck was only used to haul a trailer|
- lettuce salad with an oil and vinegar dressing with walnuts
- steak and fries
The only decisions that have to be made are how the steak should be cooked and the type and amount of wine. We chose "saignant" and a bottle of St. Emillion.
|What first timers do not realize is that the main course comes in two portions. This was the second helping. It helps to be hungry. The sauce is wonderful and the fries are crispy but not over-cooked.|
There were two tables next to us on the other side. Under normal circumstances they would have seated four but this was in a corner and six people were assigned. There was much merriment as two of the number were visitors from Kenya and another was from Montreal. In this friendly atmosphere we pointed out to the two Kenyans the vacharins we were having for dessert. They latched on to this and insisted on getting one each as well. The way the restaurant is set up it is almost impossible not to have a good time
|After lunch we walked along to the north part of the Bois de Boulogne to see the Louis Vuiton Fondation museum designed by Frank Geery. They have added colored glass panels and I feel it makes it too flashy. It looked impressive as it was built.|
|This peahen had three youngsters to look after|
|These cranes were very impressive.|
After a leisurely walk through the gardens, which were practically deserted, we came back via metro to the apartment.
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