March Inspiration Challenge
- Description
- https://the-lilypad.com/store/Victory-Street-Mini-kit.html
https://the-lilypad.com/store/Ooooh-Lala.html
https://the-lilypad.com/store/Belle-Francaise-elements.html
https://the-lilypad.com/store/Soft-Landing-Kit.html
https://the-lilypad.com/store/Banner-of-Love-Dressed-Down-Digital-Scrapbook-Template.html
Journaling:
In 1959, Paul Gineste de Saurs opened a restaurant called Le Relais de Venise in the 17th arrondissement. De Saurs was part of a wine-growing family, and he wanted to establish a market for the wines produced by his family’s chateau. He decided that his restaurant would offer a traditional French bistro meal of steak frites as its only main dish, with no other options other than a salad and a simple dessert menu. Despite of (or maybe because of) that simple formula, the restaurant flourished. After Paul’s death, his children took over the business. One daughter, Helene, carried on at the original location. A son, Henri, opened restaurants in other French towns – including one near the family chauteau in Toulouse. Another daughter, Marie-Paule, opened the restaurant where we ate – in Saint Germain. Although De Saurs’ descendants operate their restaurants under slightly different names, they all adhere precisely to his formula: the same lettuce and walnut salad (B had to skip that course), the same steak frites with the same butter sauce as the main course, and the same assortment of desserts, all with a wine list featuring wines from the family’s own vineyards. The butter sauce is famous. The Paris newspaper, Le Monde, reported once that it is made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, and water. (Helene is on record as saying that the Le Monde report is inaccurate). In all three, all the servers are women, and no male staff are visible. And, none of the restaurants take reservations, which means that patrons line up outside for a half an hour or more before they can be seated. (We waited around forty-five minutes and we were third in line).
