After I named my last blog post, I decided to write about Bouchon Street Food.
I went on opening day and had crepes. The chef made crepes in a tiny kitchen box reminiscent of the county fair. It was hot.
I believe it's not just their winter quarters but should be the new digs year-round. Walk past the summer storefront and along a pathway to a courtyard and a long interior restaurant.
I escaped the cold and was the lone diner that night. I craved a Croque Monsieur and my French chef suggested such. The feeling: my French lover is making me dinner. It's beautiful, French, and pedestrian.
He is a good chef and makes me delicious Croque Monsieurs.