The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.
The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.
As I walked the 65 miles or so around town I could feel my energy getting lower.
I needed to eat and when in Paris you do as the Parisians do so I decided I needed wine with my lunch. The Captains Croc provided me with a delicious plate of salmon pasta in cream sauce and some wine to help keep me going. The staff was friendly, the food was great and I’d certainly go back.
If you are in the area then I recommend you walk over, just across the river from Notre Dame, and eat lunch here. You won’t be disappointed by the quality food, reasonable prices or friendly service. Merci Captains Croc.
$150. is not out of the question to spend at the sushi bar when including drinks.
Well here I spent $150. and had a party.
It served 2 couples.
We had various salads, sushi, sake, plum wine, aloe water, miso soup and good times.
Let me, the Dude of Food, show you how with my upcoming, Dude of Food cookbook.
This breakfast is easy and delicious. It may not cure a hangover, but it tastes way better than liver. Take some of last nights leftover salmon and reheat it in a pan. Take some broccoli chunks and lightly steam them. Asparagus is quick and easy to steam too.
Next, whip a couple eggs in a bowl with a touch of milk, water works too, and scramble in a separate pan. Cut some fresh oranges and arrange.
Serve with an english muffin, coffee or another cold beer.
Note: A side of last nights rice warmed up can accompany this dish nicely also.
These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 somewhere cold. At the cabin I stick them right in the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato and avocado and put the piles into separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil.
Bake some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.
Once all the ingredients are laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.
Fiesta y salud!
