Sterling Ice Cream Forks | Francine Kelly's Sterling Silver Guide

Sterling Ice Cream Fork

December 17th, 2009 | Author: admin

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Au Clair De La Lune

Au Clair de la Lune

Climb three steps in a straight road in Paris and open a small wooden door. Step inside a typical French restaurant with wall paintings of light blue and mint green landscapes and farms in France. On the walls little kids fly kites and playing with their dogs on the alluring interior of France. Ahead of you, there is a corridor, leading to the brown, oak, swinging walls of the kitchen and right beside the door of the restaurant, there stand two pots of a rainbow of flowers. The smells of French meat with creamy butter filled the air with a pleasant touch of wine. I could hear a soft, classic music that soothes you out of any stress. An Art Nouveau style was the restaurant theme with a cozy style of the interior of France. The touches of the velvet chairs were soft like a small cat’s smooth fur. When, you got in, a jolly, smiley waiter would come in and greet you with a toothy, pearly smile, then he would take you to a modest wooden table with many gas lighted candles, which the golden glow was enough for the room. He would offer, the chic menu, with a sky blue cover, and a drawing of a tiny boy on the fields, tied with a olive green ribbon. It made a simple impression, but inside, were selected the finest plates with exotic and international influences with classic and desirable deserts. The flawless plates were hard to choose, but the polite waiter would make the most superlative recommendations, which made the service there greater.

The only attendant in the whole, small restaurant would be quick enough to bring you the best wine selected of your choice. He would make the best recommendation of every dish. Next, he would bring the President butter with the couvert, the crunchiest French bread. After 5 minutes of waiting and laughing at jokes, the waiter will bring you a bowl of the most tasty, green salad with a tempting sauce, and sterling silver forks. I ate those with the pleasure of a Queen because of the golden, crunchy, and salty croutons on the plate. Then, as soon as you call, a waiter will come and bring you with a smile, a perfectly soft Fillet Mignon, that when bitten, the taste would had such a pleasing, warm, feeling that would combine and you would grin suddenly. On top of this Fillet, there was a thin slice of herb butter, melting with the warmth of the meat, giving you the feeling you are eating in a castle, with the best wine, service, and soft music. Right next to the meat, there lied Dauphinoise potatoes. Inside, there was a creamy part of the potato, tasting the closest you could feel of magic. The borders and the crust were indescribable. Delicious is little to explain. It was crunchy but at the same time unburned with a taste of salty perfection. I ate it all in a delight and quickness, but still felt satisfied. My stomach still had some space left, so as soon as I snapped my fingers, the witty waiter rushed to attend my requests. I asked for a vanilla ice cream with small pieces of red fruits and peach foam on top. The flavor was more than unexplainable. The peach foam gave a simple and unique taste, and the vanilla with the fruit made it tropical, sweet, and splendid.

When the bill came, I was in wonder once again, it came with a small boy drawn on the cover. Inside, there were ridiculously small and fair prices. This restaurant was the greatest discovery, for the prices were cheap but fair for the superior, gold ribbon quality of the food and service.

If you go there you would find the most outstanding luck a food critic could ever make. I wish to go back there and taste the first-rate food again.

About the Author

I'm a student at Brazil and I was born here too. I'm taking the 7th grade course wih very talented teachers. I love to write so I decided to publish my pieces somewhere in the internet.

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