An Ode

Patriotism en croûte


So much crispy love.


How crème brûlée was meant to be done.

If you've ever traveled with me, you know that I'm somewhat (a lot) of a control freak when it comes to where to eat and shop. But when a good friend who just returned from Paris told me that I had to try Le Petit Pontoise, that is was the one thing she would have me do, I couldn't say no.

A large piece of my heart now belongs to the owner, who sheltered five of us from the cold and seated us immediately without reservations. She was efficient, warm and every bit the stereotypical French bistro host. Her explanation of my roasted camembert en croûte with honey and almonds was as pleasurable as the dish itself— she practically glowed with pride while describing the cheese. Next, the roast chicken and mashed was one of the best I've ever had. And as a French chef at Le Cordon Bleu once told me, "Crispy skin on a bird means the chef is showing you their love and attention." Clearly the gang at Le Petit Pontoise is an affectionate bunch.