We happened into an upscale restaurant halfway through a bike ride to LaSalle Illinois. Cycling into a town, you roll up and down the small main-street looking for a place that looks good. Across the street from a hot-dog place was the Uptown Grill. We normally try the hot-dog place almost every time, but since my daughter was riding with us, we decided a place with napkins would be in order. The grill turned out to be a very fine restaurant with a complex menu and fine wine list. But, for a biking lunch I threw down the gauntlet. What kind of root-beer do you serve ?
They say hunger is the best sauce for food, but a hot humid bike ride can help a root-beer taste pretty good. Hank’s from Philadelphia was a rich smooth root-beer, served in a chilled glass. A restaurant that cares about its root-beer just has to care about everything.
We had Gorgonzola chips, fresh made chips so crispy and light your fingers didn’t get greasy.
Having just been in France, this reminded me welcome back home to American cuisine.
We dined well in France, and were so tried of dinner with champagne and wine and many courses that for our night in Basel, we thought we would eat simply and found a little pizza place. We could get one small pizza and split it.
Since the bus that took us to our hotel was the 604, we decided to get # 604 on the menu, we thought it might be ham, mushrooms, artichoke, and egg. Egg ? Well, we were too tired to try to do the English to French without my sister so we just cast the dice.
Imagine our surprise when what we thought was egg turned out to be olives.
It was a very good pizza, and they had ice cold water, which I was dying to get.
Sometimes it’s all in the translation.
We stopped at a restaurant for lunch, and we’ve had so much great food for the French take their table seriously.
I was going to talk about the aperitif which was a sparkling wine and tasted of ginger and spice cake, very festive.
I was going to take a picture of the plates, which were modern and stylish or the fact that my sister’s dog Jumi was at our feet as we ate.
Then I was going to talk about the foie gras on a bed of lettuce with little pices of roast duck… perfectly done and complimented by the rolls.
Next I thought I would post about the chop with the white comte sauce and of course “French Fries”, but I just didn’t get pictures taken.
Then dessert showed up.
Freshly baked wafer with ice-cream and whipped cream and a touch of chocolate sauce. I had to take that picture.
The last several kilometers of the race are fenced off, and the finish is lined with a barricade with sponsor logos. This is a virtual city, planted on top of the mountain, and destined disappear hours after the race completes and reappear at the next race.
The VIP’s are on the right, helo’d up or bussed up and share semi-truck trailers that magically turn into restaurants and vantage points. On the left are the everyday people of France who have hiked or ridden their bikes up the steep seven kilometer final ascent to watch one man conquer the mountain.
It has rained all day and mud is everywhere, but the people are polite ( except for a few on the VIP side ) and we have stood for hours 50 meters from the finish waiting for the riders while Jazz and up-beat music plays in a mix of French and English. We watch the race on giant televisions, and periodically the announcers wildly, emotionally explain the race in French. The great Contador has crashed and must abandon, and the crowd murmurs.
There are children here, dogs, hikers, bikers and people dressed up in all manner or costumes. They picnic on the back of semi-truck trailers but when the riders approach the final summit, the thousands of people who have lined the route cheer wildly.
Near the finish, two riders approach the top, an Italian and Pinot ( a local boy ) as they come to the barricade we cannot see them, but we hear the roar, and the thunder of the people pounding the barricade a thunder that rolls forward with them. These men are suffering, pushing through pain and the people cheer wildly. Pinot cannot do it, he is spent, he cannot overcome the mountain and takes second. The third rider approaches, then more and every one is cheered wildly.
This is the magic of the Tour de France.
I meant escargot – tender, served up with butter, garlic, parsley and bread. You secure the shell with the “tool” that looks like a spoon with a hole in it and use the little fork to extract the morsel in garlicky, buttery glory.
Driving through Beaune, we picked up two bottles of wine. One for dinner, one for a few years hence. About 814, the Emperor Charlemagne ordered the village of Aloxe-Corton to be planted for grapes. That’s a history of wine making.
There are great wines exported to other countries, but one of the fun things in life is to visit a place and find wines that are not exported, are of small volume or consumed locally. Some times that’s finding modern treasure.
Yesterday we drove out with out little rental Opel car, it’s about the size of a child’s toy, along the winding mountain country roads. Some are very narrow, and you probably know, that you take your half out of the middle in those cases. Jan and I looked at each other as we drove out the driveway with a childish excitement realizing we could barely read the signs let alone communicate meaningfully with anyone. That’s how adventures start.
The highways are fine and well marked, and the local roads use traffic circles instead of stop signs as long as you follow the advice of “What ever you do, don’t stop in the traffic circle, keep looping around until you make up your mind.” It’s the back country mountain roads that are so slight and narrow, often relying on periodic pullouts to let faster traffic by or let oncoming traffic pass.
Well, I can tell you that when other drivers come along these roads that are little more than goat tracks one moves a bit to the side, holds their breath and squeezes their shoulders in as if to make both cars fit. Some how they always do.
Our Tom-Tom took us back along tiny narrow roads through the mountains and we were so thrilled make it back. Our Tom-Tom seems to have the soul ( and accent ) of an Irish Girl.
Tomorrow we will share a working-man’s lunch in the village, but we have a long adventurous drive to Dijon.
Sometimes life is fast. Sometimes life is slow. Today hiking in the rain we discovered this slug, about four inches long, a favorite for the birds.
And then we saw this fellow, more of a choice for humans ( Escargot ) we left him to crawl away. The process of preparing snails consists of capturing your snails and placing them in a bucket where you feed them for 1 week. This allows them to purge whatever they have eaten previously which might be toxic or taste unpleasant. Then you “deslime” them by soaking them in mixture of water, salt and a touch of vinegar. Then it’s off to the pot.
To the swift goes the race, but this little fellow inches along.