HOSPITAL.>>LE BOUILLON REFERS TO A STYLE
OF RESTAURANT TYPICALLY FOUND
KIND OF IN THE TURN OF THE
CENTURY LOCATED IN PARIS THAT
WAS SERVING QUALITY TRADITIONAL
FOOD TO THE MASSES. AND THAT’S KIND OF WHAT OUR
APPROACH IS HERE
JOHN: A QUAINT SPOT LOCATED IN
THE HEART OF THE OLD MARKET. IT OFFERS A RETURN TO THE GREAT
REGIONAL CULINARY HERITAGE OF
FRANCE. WE’RE BACK AFTER THE BREAK WITH
ANOTHER LOOK AT MY 7 DAY
FORECAST. — WE ARE TALKING ABOUT AN HOUR
RESTAURANT FRIDAYS. THIS IS A UNIQUE LOOKING SALAD.>>THESE ARE BEATS. IT IS AN ORANGE VINAIGRETTE THAT
GIVES IT A BRIGHT PINK COLOR. THERE IS MUSHROOM AND WALNUT ”
OIL” ON IT. THEY GRIND THE MUSHROOMS UP AND
IT KIND OF LOOKS LIKE DIRT. THE CHEESE IS FROM A LOCAL
FARMER. JOHN: WHAT DO WE HAVE HERE?>>THIS IS THE CHICKEN. IT HAS MUSTERED. — MUSTARD. THE SOLID HAS HOUSE MADE PICKLES
AND A THYME VINAIGRETTE. AND THESE ARE SAVORY CRAPES. THEY HAVE DILL AND CHIVES. YOU CAN RIP THEM APART AND DIP
IT IN THE EXCESS AND EAT IT WITH
THE CHICKEN. JOHN: THIS TASTY LOOKING
DESSERT.>>THIS IS CHOCOLATE AND RED
WINE. IT DOES NOT GET BETTER THAN
THAT. IT IS A LAYERED CAKE WITH A
CREAM OR FRUIT IN THE MIDDLE. THIS ONE HAS A CREAM IT’S MADE
WITH THE RICH CHOCOLATE AND THE
RED WINE. JOHN: IF YOU WANT TO KNOW MORE,
VISIT OUR WEBSITE.