Not from fat, just from fat alone. I needed some carbs and a few raw vegetables in the mix.
And maybe some tomatoes.
That’s when we hit up Ristorante Maitre Pierre. Never heard of it, just walked in off the street because the menu looked great.
When we arrived right before noon, we were the only people in the room. By 12:20, they were turning people away, due to reservations and a flood of walk ins. We had unknowingly stumbled upon a goldmine!
I love these plain breadsticks in the wrapper. Crunchy, floury and not much more, but I love the texture.
Bread
If we didn’t know where we were, I would have sworn I was in a French restaurant. This baguette, with excellent hole structure and a stiff crust, was French through and through. No complaints, as the French have the bread market cornered.
Tomatoes, Arugula and Mozzarella
A new take on a caprese salad, with peppery, tender rocket replacing herbal basil. This was a strong choice, because the tomatoes, firm and juicy, supplied the brightness needed for the dish. And the mozzarella…oh the mozzarella.
The mozzarella provided sweetness. It provided the fresh and clean taste of milk, the richness of cream and a slight tang reminiscent of sourdough bread. It was more like burrata than mozzarella, with bits of creamy cheese fairly melting on to the plate as its skin broke with the tines of my fork. It was outstanding.
A bit of balsamic vinegar and fruity olive oil were ll necessary to make this a world class appetizer.
You might wonder what this is. It is a full leg of Pata Negra, othewise known as Iberico Ham. The most fatty, soft, delicate tasting ham in the world. It makes prosciutto look like bologna.
Sliced uber thin, these slices of ham are so fatty that they actually start to melt on the plate before you put it in your mouth. The taste is gently salty, deep and even a little funky. These do come from wild pigs, after all – it tastes similar to wild boar, but more delicate and less hearty, and that fat…
well the fat is just sublime.
You could order the pasta sampler for lunch, with a sweet marinara sauce over penne, a creamy Alfredo sauce over rich ricotta-filled ravioli and al dente fettuccine served with beef and veal bolognese sauce. It is tasty.
But if you want a truly breathtaking meal, you will order…
Lasagna
A thick layer of mozzarella cheese, stretchy in some parts and crispy at the edges, covered noodles cooked just al dente – still with a bit of bite. There was a slow cooked bolognese sauce – robust with beef, grassy with veal, a little sweet with pork, and deep with wine, sauteed vegetables and bright tomatoes. The bechamel was a thing of beauty - subtle, delicate and complimentary to the bolognese sauce instead of overpowering with richness. This lasagna was complex and layered. There were so many different components that somehow combined into a cohesive, almost ethereal taste. You might think it was heavy, but it wasn’t. It was positively light, which had to be a tribute to the chef.
Foie is great. Foie is AWESOME. But, sometimes, you want a little break. You know, for some fatty pork. And Chez Maitre Pierre is the place to take it. A bit pricey, but the food is excellent and so is the service. For Italian food in Paris, you just can’t get any better.
And now…back to the foie!
A thick layer of mozzarella cheese, stretchy in some parts and crispy at the edges, covered noodles cooked just al dente – still with a bit of bite. There was a slow cooked bolognese sauce – robust with beef, grassy with veal, a little sweet with pork, and deep with wine, sauteed vegetables and bright tomatoes. The bechamel was a thing of beauty - subtle, delicate and complimentary to the bolognese sauce instead of overpowering with richness. This lasagna was complex and layered. There were so many different components that somehow combined into a cohesive, almost ethereal taste. You might think it was heavy, but it wasn’t. It was positively light, which had to be a tribute to the chef.
Foie is great. Foie is AWESOME. But, sometimes, you want a little break. You know, for some fatty pork. And Chez Maitre Pierre is the place to take it. A bit pricey, but the food is excellent and so is the service. For Italian food in Paris, you just can’t get any better.
And now…back to the foie!