We were given some fresh, crusty bread which was surprisingly good, along with a bottle of rosemary, thyme, pepper and chili infused olive oil which was really nice with the bread. Meats were given with a choice of 'topping'. Mum had osso bucco with risotto verte; dad got veal scaloppini with Marsala creams and mushrooms and tagliatelle; I had the ‘duo poissons’, which was cod and salmon with caponata (a tomato-based eggplant and olive sauce with balsamic vinegar) underneath and basil. They were all €16 something each. The...

During our shopping spree at McArthur Glen we had lunch at Mezzo di Pasta. Mum ordered a carbonara pasta and baba had neopolitan. They cost €10.10 all together and they were both regular sized cups. [caption id="attachment_5737" align="aligncenter" width="529"] Carbonara and neopolitan pasta[/caption]...

We looked out for a bakery on the way to the McArthur Glen factory outlets. We stopped by the first one we saw and I was tossing up between baguette Finlandaise (€1.07) and baguette Régal (€1.30). I didn’t know what they were and simply picked the Finlandaise. In hindsight, maybe I should have gone for the more expensive Régal. It seemed like the Finlandaise just had poppy seeds in it. Dad got a Nepolian or something. It was a folded pastry that turned out to have some sort...

I wanted to go to O Des Lys for dinner because it was only ~5 minutes’ walk away and it’s been rated well, but it was fully booked. We went around looking for something to eat. The first place we saw was even more expensive the O Des Lys. The second one was a pub sort of restaurant called Grill St Jean Restaurant. I didn’t think it looked too promising, but mum didn’t want to walk anymore, so in we went. Dad had braised duck leg with grapes and...

From Eric Febvre I bought a giant palmier (€1.45) and a gougère (€2.20). Everyone was buying baguettes, but I didn’t feel like eating one. I still really want to try corn bread but am running out of opportunities to do so. The palmier was the best one of the holiday because the pastry was still layer-y and light and also not overloaded with sugar. In fact, it wasn’t even that sweet. The gougère was also nice - not as good as Jacques Reymond’s, but they also weren’t warm. [gallery...