Superb menu items from Dans Les Landes include
Chipirons Frites aux Piment, Grecques Artichauts aux Palourdes, et Pot de Boudin (Polenta Sticks)
This luscious entree (appetizer), Encornet Farci (Stuffed Squid) a la provencale,
is from Jeanne A, a lovely epicerie on Rue Jean-Pierre Timbaud in the 11th.
My plat for the evening at Jeanne A was Chou Farsi de Veau et Foie Gras
(stuffed cabbage with veal and foie gras).
Sylvan, the epicerie manager, was extremely charming and helpful.
The plat selected by Miss Pat was a Tourte de Legume de Saison (Tort of Seasonal Vegetables).
On Monday evening, October 3rd, Pat and I traveled by taxi to Philou at 12 Avenue Richerand, near Canal Saint Martin, in the 10th. We received a warm welcome upon arrival and proceeded to order an entree of Fricasee of Girolles (mushrooms/chanterelles) which were fabulous. I have since attempted to duplicate this dish at home with some success.
I chose a plat of Grouse Roti (roasted goose) au foie gras with puree of celeric while Pat selected a lovely dish of Pave de Cabilland (codfish) with very special white beans as seen in the background of the above photo.
