B004mmeiog Ebok
“The pommes à l’huile were firm and marinated and the olive oil delicious. I ground black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly. When the pommes à l’huile were gone I ordered another serving of cervelas. This was a sausage like a heavy, wide frankfurter split in two and covered with a special mustard sauce. I mopped up all the oil and all of the sauce with bread and drank the beer slowly until it began t...o lose its coldness and finished it and ordered a demi.
ERNEST HEMINGWAY, on lunching at Brasserie Lipp For lunch, we went to Brasserie Lipp. Nobody who comes to Paris should miss Lipp.
Brasserie means “brewery,” and beer used to be brewed in the basement of the narrow building just a few hundred meters from the church of Saint-Germain des Près. Some of that spirit persists. The floors are still wood, the decor nineteenth-century mirrors and brass, the menu based on robust stick-to-your-ribs dishes.MoreLess
ERNEST HEMINGWAY, on lunching at Brasserie Lipp For lunch, we went to Brasserie Lipp. Nobody who comes to Paris should miss Lipp.
Brasserie means “brewery,” and beer used to be brewed in the basement of the narrow building just a few hundred meters from the church of Saint-Germain des Près. Some of that spirit persists. The floors are still wood, the decor nineteenth-century mirrors and brass, the menu based on robust stick-to-your-ribs dishes.MoreLess
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