For a short two week trip we packed in quite a bit of traveling from San Francisco to Paris, off to Bordeaux where we picked up a car, then drove through the Dordogne with a brief one day excursion into the Lot River Valley. October is our preferred month for travel, but May certainly has it's charms with all the Spring flowers just waiting to give us these photo opps!
The menu conveniently lists house specialties underlined in red, so I made a point of trying three of them during our stay in Paris. The rabbit leg stuffed with goat cheese and mint, then covered in a goat cheese sauce was outstanding. Most meat dishes came with fried, chrispy, thick rounds of potatoes, but the staff was kind enough to allow me to order mine with their gratin Dauphinois, a very rich, thinly sliced potato dish layered with cream and butter.
Paris Boulangerie - Patisserie by Linda Dannenberg
The Paris Cookbook by Patricia Wells