Berry cobbler at Christian Constant's Le Cocotte near the Eiffel Tower was damn good. And it was fast. Real quick. Gone. Coupling the appetite of a few American chef's with the quality and portion size of French food led to many a cleared plate. Something mesmerizing about a just emptied plate. How much did they like it? How's their diet going? Did they scrape the plate? Did they make like my girlfriend and just lick the plate?
Plating of food is so temporary. Chef's can worry about where to place each item, and perhaps a moment after reaching a diner, the destruction has begun.
The proof, my friends, is down below. Total elapsed time between the first and second photos? Any guesses?
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