the external supports that enabled people to build tall walls .
These buttresses are much more ancient and serve the same
purpose. If you compare a picture of Notre Dame in Paris to
this, you will see the similarities.
I thought I would be flying with today's choice of tea, an Earl Grey from the Assam Tea Company: Classic Bergamot, made from tippy black tea and organic oil of bergamot. It smelled so wonderful when I opened the packet. It was a very rich citrussy, perfumed bergamot with a great understory of very fresh tea. The leaves were quite dark, with an abundance of tips, on the small side. I brewed for 3 minutes, using boiling water and while it was brewing the bergamot scent faded quite a bit, as often happens.
The liquor was a lovely deep reddish amber and still smelled very fresh. The first several sips, I couldn't discern the bergamot, but gradually I could, in the back of my mouth, very faintly, sad to say. The tea is a good Assam, malty and rich, but I could not say this is really an Earl Grey. I added some cream and this did bring out the bergamot, but not enough to suit my taste. I still prefer several of Upton's.
Taken from http://teafortoday.blogspot.com/
So what was special for Bastille Day! Un pique nique pardi! (of course, a picnic)
I use this type of apple, called Canada apple in France, to do my Apple Compote, or apple sauce. They have a dark rough skin. Peel them and you will see that when you cook them, covered, they become like a puree. 
I do not add any sugar or water at all, but a cinamon stick and a vanilla goose. If you like it smooth, you can blend it, if not, the soft pieces are very pleasant. 
Another easy recipe is the soft apple cake you see above. 
To bake them whole, you need apples that hold when cooked, like the boskop (pictured on the left). I put a piece of brown sugar that I bathed in Calvados in the center.
Mix 2 Tbsp of brown sugar, 1 Tbsp of flour, 1 tsp of cinamon, and sprinkle 3/4 of this mixture over the dough, before you place the apples, cut in thin slices. Sprinkle the remaining 1/4 over the apples and bake over medium high heat until golden. 
My entree was "quenelles de brochet", a cylinder shaped mixture of creamed fish combined with flour and a light egg binding. They are poached and then baked with a light sauce. They were served with a garnish of mushrooms. 
Then came an abundant cheese platter, with many local cheeses but also with some "classics" such as brie or blue cheese (here, fourme d'Ambert). Cheeses are served with raisins macerated in Calvados, a real treat.
I had not had "riz au lait" (or rice pudding) in a long time, and I was not disappointed by what I was served!
It has been run by the same owner, Bernard, for many long years and featuring the same friendly service. It serves traditional French cuisine. The old fashioned atmosphere is evident in the old flower print wall paper, the old framed prints which seem to have been there forever, and the kitchen ustensils on the walls.
A bookshelf displays cooking book and novels - as well as a old radio! Chez Marcel is located at 7 rue Stanislas, Paris 6th. Reservations : 01-45-48-29-94
I started with fresh "asperges" served with a fresh sauce in a little round ramekin. 
I was in a carnivore mood and I ordered an "entrecote", (rib-eye), which came cooked to perfection and was served with sauteed potatoes. 
I also indulged in a rich dessert: a chocolate tart, not the best for the warm season, but I felt like having it!
We didn't have wine but a large bottle of mineral water. Amateurs beware, this is one of the rare restaurants serving Chateldon!
But in California, scones are a bit over sized and have cranberries, dates, raisins, chocolate chips, cinnamon, and lots of sugar. A different fare! But I keep on searching ...
I was tempted by the lemonade preparation, the fabric bags are beautiful! Unfortunately, there is sugar added, but the result is good.
