We confess! Last night at the Bistro, we jumped the gun a bit and put our veal scallops and calves’ liver dishes back on the menu for Saturday night. And it looks as if many of you thought that was a good idea, because we sold out of them! Not only that, but a number of you brought in your Julie & Julia movie ticket stubs and showed us your copies of the Julie & Julia and My Life in France books, and received complimentary desserts.
If you ordered our Julia dessert of the evening, Chocolate Mousse Cake, you had a delicious experience: a rich and fluffy chocolate dream! We served it with a fresh Ohio raspberry coulis to which we added some Chambord, French raspberry liqueur, and topped it all off with freshly made whipped cream. Altogether, a great night for the Julia Child Project.
If you’re reading My Life in France, one aspect of Julia Child’s life story that will strike you right away is how taken Julia was by her very first meal on French soil in 1948. She and her husband had just disembarked at Le Havre from a week on a cross-Atlantic ship (how we take for granted our modern ability to get there quickly in a plane!), unloaded their station wagon from its hold, and set out for Paris, with a lunch stop in Rouen. Seated at an establishment called Restaurant La Couronne, they enjoyed a complete French meal starring sole meunière. “It was the most exciting meal of my life,” Julia rhapsodized — for her, an awakening to everything that great food can be.
Ruth herself enjoyed a similar experience once in France. To this day, she recalls a meal she enjoyed at a restaurant in the famous Louvre Museum. The poached salmon with tarragon sauce, accompanied by a simple salad of the European salad green mâche with a vinaigrette dressing, lingers in her mind as perfection itself.
Julie & Julia and My Life in France are all about the capacity for great food to create positive change in people’s lives. It’s that kind of experience we hope to bring to every guest at Bistro 185 — to pass our passion and inspiration for our work on to you. We hope you’re looking forward to our second week of menus as much as we are. Come join us tomorrow night for our Julia Soup of the Day, cream of mushroom, and carry the inspiration onward.