Let’s be frank. Paris is known more for gourmet dining than fast food.
Fast food does exist in Paris. In tourist areas, McDonalds and Burger King are ubiquitous. But they’re not for us.
In New York City, a hot dog is called a frank. Having spent many of my childhood years in New York City, I was quite familiar with the term. (To help non-New Yorkers in Paris, Franks put ‘hot dogs’ next to its name.) When I saw the sign, I knew I had to have one to see if they were as good as the original.
At Frank’s, you can get them plain – or loaded. For purists in New York City, the only thing that goes on a frank is sauerkraut – lots of it.
How do they compare? The taste of Franks brought me right back to New York. But the bun was different. Only in France would a frank be served in a brioche bun. Sorry New York. That made Franks’ frank way better.
That was the first of our two New Year’s Eve meals. We had to have another. After all, Franks didn’t serve Champagne and it was New Year’s Eve.
Jeannie searched online for any nearby restaurant that still had tables available. She more than succeeded.
Jouvence is charming. Eleven tables. Very intimate. Perfect for New Year’s Eve.
Our seven-course dinner began with an amuse-bouche. Smoked haddock, peas, and broccoli floating in a sauce at the bottom of a pastry boat. Oh yes, that’s the Champagne we couldn’t get at Franks.
Next came “La Noix de Saint-Jacques saisie au beurre noisette, crémeux Dubarry, copeaux de chou-fleur, oxalique verte.”
Followed by “Le foie gras mi-cuit à l’armagnac, oseille, noix, brioché feuilletée au sarrasin.”
And then “Le homard Breton juste cuit, mousseline de potimarron, variation autour de la clémentine, jeunes pousses de coriandre, jus des têtes.”
Still one more plat to go. “La volaille jaune des Landes contisée à la truffe noire du Périgord, céleri boule braisé, pétales d’oignons, jus de volaille truffe.”
Then, dessert. “Le chocolat des îles en différentes textures, fraîcheur d’agrumes, pousses de réglisse.”
Dessert is not quite done. We each got a “Mignardise,” a shortbread crust topped with vanilla mousse.
We left feeling ready to welcome in 2023, ready to enjoy more of Paris, and, come spring, ready to once again cruise the canals and rivers of France.