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Hot, sticky and black all over

MICHELLE’S TURN: What is hot, sticky and black all over?  PARIS during Fashion Week.

In the last several times visiting Paris, the city has been my “oyster” (pun intended).  But this past week, the city owned me not vice a versa.  Hot (record breaking temperature of 34 degrees C), humid, crowded with tourists and oh yes, the fashionista crowd who had black limos parked willy nilly on Place du Concorde, drivers with cell phones pressed to their ears waiting to be beckoned by men and women exiting the designer shows, all clad in black.  Women staggering across the cobblestones  in towering 4 or 5- inch heels; some even in boots.  Fashonista groupies  camped out at certain hotels, waiting for that glimpse of Anna Wintour (infamous editor of American Vogue) or whomever.  Needless to say hailing a cab became an act of God.  Walking at night was our salvation.

But, there definitely were high points in Paris.  Seeing secret neighborhoods (Canal Saint Martin & Bellville) with guide and art preservationist Francine; walking through Notre Dame and getting a crash course on Christian iconography (courtesy of Francine); visiting Sainte Chapelle ( a true marvel of gothic arch & stained glassmaking technology); discovering restaurant Gaya par Pierre Gagniere on the left bank; and visiting with good friends Kris and Christian DeJ.

Today departed Paris for Oyster Nirvana: Cancale.  Toured Mont Saint Michel abbey today.  More on that later.  Still hot, but not black.

ROB’s TURN: A couple more highlights: the flowers at the George V remain amazing. In a photo below you can see a flower-guy maintaining a sky of hanging orchids. Also, Pierre Gagniere’s regular restaurant continues to amaze. We had what must have been a 50 course lunch there, First, about 8 amuse bouches, then you order a starter and a main, each really just a theme like “langoustine” or “veal” then you are served about 6-8 dishes on each theme. Then there are the intermezzos and deserts and post deserts. Frankly, closer to gluttony than gastronomy. One of the pictures below shows the table full of dishes from just the starter. Also, loved revisiting Notre Dame with a pro — really makes it interesting and educational. Quite an engineering achievement, Also some pictures below. Now, on to the oysters.