Recipe from French café á mourir pour

Daughter Kathy, granddaughter Kennedy and I went to Savannah, Georgia, last Wednesday to look at a college Kennedy is thinking of attending next year, if all works out.

We were so impressed with the beautiful city—it is large with 400,000 inhabitants—but it doesn't have a big city feel. It is easy to get around in—we only got lost once—and, even if you're lost, there is a lot to see. We'll tell you much more about the city and show you some of Kennedy's photos in the paper next week.

There are hundreds of wonderful restaurants and probably just as many horrible places to eat but we got lucky the three full days we were there and had some really delicious meals. One we really enjoyed after walking around in the heat and humidity was a tiny restaurant called Papillote, a bit of Paris in Savannah! Maybe it was the cold herb iced tea or Kennedy had something wonderful called frozen peach tea that was a blended concoction that almost tasted like dessert.

When we cooled off and looked over the menu, we each ordered a different dish so everybody could taste each one and here were our choices.

Kennedy chose a Crab and Mango Tartine, a "French openfaced sandwich topped with crab meat, fresh mango, avocado and a spicy sauce on toasted brioche."

Kathy ordered the Crepe du jour which was filled with chicken, Swiss cheese, mushrooms and spinach.

I had to have the Goat Cheese, Spinach, Roasted Tomato Pie, described thusly, "Served in our own crumbly crust, the tomatoes are cooked for hours until they are very tender and tasty, then topped with pesto and pine nuts." I thought it delicious, but they were a bit huffed that I had ordered something with goat cheese, because it is not a taste they are fond of or else think they are not fond of.

Each entree came with a salad of mixed greens with their delicious signature vinaigrette and I brought the dressing recipe for Reporter readers to enjoy.

Vinaigrette a la Moutarde

de Dijon

1 cuillere de moutarde

2 cuilleres de vinaigre de vin rouge

5 cuilleres d'huile 1 pincee de sel

1/2 tour du moulin

I will tell you that a cuillere is a tablespoon, but the rest you have to figure out for yourself. Bon Appetit!

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2009-10-01 digital edition

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