Day 1 – Paris!

I’ve been in transit for nearly 24 hours and we’ve still got about 16 to go before we reach our first destination of Victoria Falls. We took a 7 hour flight to Paris last night, arrived at 11:00AM, and had about 12 hours of layover time to kill so we did what any normal family would do: go into Paris and eat buttloads of French food. See below for some airplane food (full disclosure: we used a bunch of miles to fly Business Class so everything is amazing) and Parisian cuisine:

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My bro starting the trip with some champagne and cheese

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The cheese plate that came with my airplane dinner. NOTE VERY IMPORTANT DECORATIVE LEAF

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This was the appetizer: Maine lobster with wasabi mayo and chopped mango salad. THIS HAPPENED ON A PLANE. The “ambassador of French cuisine” for AirFrance is Joel Robuchon, so you know this shit is legit.

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Main course:”pan-seared tournedos of beef with truffle butter, mashed potatoes with horseradish, buttered asparagus” (I’m keeping all the menus for safekeeping.) I swear I think there were real bits of truffle in the butter.

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Made it to Paris! Here’s a quiche.

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This is my mom. Her favorite candy in the whole world is Rocher Suchard, which they don’t sell in the US. We went into a grocery store and she cleaned them out of their supply. This will last her about 3 days and she will not share.

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Our last stop in Paris was at Berthillion, a legendary ice cream shop. Unfortunately the original Berthillion is closed until September, since all of Europe goes on vacation for the month of August (those lazy jerks JK I’M JEALOUS) so we went to a shop next door that stocked the frozen treat. These flavors are wild blackberry and pear.

Off to the next flight, au revoir!

 

 

Africa Eats – Coming Soon!

LGBM LION KING

In exactly one week from today, I will be flying to South Africa for a 2 week journey filled with animals, waterfalls, selfies in safari hats, and copious amounts of family time. I also assume there will be food. I don’t know much about South African cuisine, except that their version of beef jerky, called biltong, is thicker and not sweet. It also looks like shit:

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Hopefully it tastes better than it looks and I will eat and write about lots of other delicious, non-shit-looking things.

Before I go, anyone have any good food-related book recommendations?