Fin juin ...

We took a short break from a lot of work - CALT (me), transcriptions (Odile) and apartment renovation related (both) - for a visit from Eliot (Sharon's son) and Matt from Telluride. They're in Paris for a few days before heading to the south of France for some surfing and then Italy for other adventures. They are both GREAT guys!

We had a very enjoyable lunch at a nearby Portuguese place called Os Minhotos. See video highlights here.

Le Grand Fooding d'Eté

If you happen to be in Paris today you can catch a superb "foodie" event called the "Le Grand Fooding d'Eté". This is a great opportunity at very modest cost (€5 to charity) to enjoy a giant communal picnic (from 6pm -10pm) with dishes prepared by celebrity French chefs (including from the Paris Ritz and Le Chateaubriand) and accompanied by the Cabernet d'Anjou wines of Domaine Leduc-Frouin amongst others. Le GrandFooding is to be held in the 4th Arondissement in Paris at Village Saint Paul - rue des Jardins Saint Paul, 75004 Paris.

I'm planning to go, so hope to see you there!

Fête de la Musique

For the (25th!) Fête de la Musique we took it easy and just hung out in our neighborhood - actually just down at the square, where we joined Isabelle and others friends for an outdoor picnic with, of course, some great and spontaneous music-making.

To see a video of the goings-on click here.

How did you celebrate this day (also the summer solstice)? Post your comment!

La Fête de la Page

All afternoon and until the early evening at the square Jacques Demy - music, interesting stands and neighbors galore.

Hot enough for ya?

Paris is going through a mini (I hope) heat wave (30°C) and tonight Odile has knocked herself out making an authentic Brazilian dinner (starring la grande dame: Carne de Charque - obrigado Adriana for the original recipe -and, as a featured player, Mr. Manioc).

We're joined byMeyre, Benjamin, Denis, Regina and the mountain boys, Alain and Hughes (thanks for the nice watermelon photo).

What's up, Doc?

Brunch at Odile's mother's place at Raspail with Marco & Corinne from Zürich. We're invited tonight to join them at Au Lapin Agile.

Boxing Day ...

Packing up all the books at Mouton (pre-refurb) to store in a nearby cave (merci, Virginie).

UPDATE: Thanks to Jean-Noël and Benjamin for helping us lug those 45 (heavy!) boxes down to the car and then into storage.

A wonderful lamb curry dinner chez Denis - he's invited us and also: Claudine (up from Toulouse for year-end exam-giving), Regina (the Orchestra do Fuba concert she organized yesterday at the New Morning went great) and Hélios - and his two friends from the Pyrenees - Alain and Hughes (he lives in a hamlet at 1,400 meters).

Muito bom

A nice Brazilian dinner with Odile for our first visit to "O Corcovado" in our neighborhood. Claudia, the owner/cook, and Sébastien, the server/barman, made us feel right at home. Very tasty food, if a bit pricey compared to others in the same category. Nonetheless the starters: the Pão de Queijo and the Casquinha de Siri are quite good.

The devil made me do it ...

At least three persons mentioned to me the ominious configuration of today's date:; 06-06-06. Actually, nothing really untoward happened. We'll all have to wait until July 7 of next year to see if we all get lucky (except her, of course).

A very nice Odilized dinner of tuna steaks with wakame sauce (at least that's what I'm calling it). Jean-Yves was back in town (sadly without Bébert who is off to Berlin). We were joined by Benj, AC and Florence.

Smile ...

On this day in 1070: The method for creating Roquefort cheese was discovered in Roquefort, France.

JYC @ Paris

Jean-Yves was at Mouton when I arrived from work. He's driven up from Uzès today - and with a wonderful surprise: he had Bébert with him!

Odile had put out some nice tapas, the guys had brought wine from the south and I had picked up some chouriço preto from Iberia Week at INSEAD.

We were joined by Benj then Anne for tortillas españolas ... and more wine. Bébert picked up the guitar and we all had a rollicking good time. To be continued ...