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.
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