CULINARY REFLECTIONS

As we approach the end of our first week in Paris, I find that I have prepared, in our small kitchen, paupiettes provencals, dorade royale [a lovely fish], hazelnut encrusted rabbit, and quail. Tomorrow evening, I shall expand my repertoire by attempting slow roasted cuisses de canard, which, if I am successful, will approximate confit de canard. Perhaps I shall even attempt to duplicate my triumph, which was a totally successful boeuf bourguignonne. Life is good in the City of Lights.