Easter Brunch au Parie
Our sin on Easter Sunday was complete submission into gastronomic pleasure. Oursin, the French word for sea urchin, appointed our Parisian Easter brunch. A creamy pale-pink spread, Tarama au corail d’oursin, was displayed on a fluffy ½ dollar sized blenny. Blended with two types of smoked fish eggs, bread crumbs, lemon juice and spices, the sea urchin’s finely, fishy, flavor was followed by a slightly salty lilt from the caviar. This heavenly communion-like wafer put me to my knees in prayer for a second one.
Corail du oursin was one of the heavenly delights Daniele Pichon gleaned from FISH SHOP located in Marche d’Aligre, one of the oldest markets in Paris. Adroitly navigating through the throngs of foodies and booths ladened with fruits and veggies,Daniele was on a mission to ensure that my love for seafood, in particular oysters, was fully realized.