6-7/1000 Foods to Eat Before You Die

Mar 24, 2015 by

Though I am hard at work making my way through the British/Irish and American/Canadian sections of 1,000 Foods To Eat Before You Die: A Food Lover’s Life List, today I had to take a hop over to the French section for some dessert.  It’s Mad Men Dining Week in NYC, you understand, which means $19.69 prix fixe lunches can be had at places I’d otherwise NEVER be able to afford.  I’ve been looking forward to my reservation at Le Cirque for weeks, and the food, service, and atmosphere did not disappoint.  Added bonus: my prix fixe dessert was on the list!

I give you: Île Flottante (6). 

I’d heard of it before, but never tried it.  My mistake!  This is one amazing thing.  You see below fluffy meringues that are quickly poached, then set afloat on a tiny, delicious sea of crème anglais (vanilla custard), studded with shipwrecked berries.

ile flottante 1

I know we’re only 6 foods in at this point, but this is the best thing I’ve tried yet!

ile flottante 2

Tonight, for a snack, I dove into some more of my British groceries.  Another brand-new thing to try emerged.

May I present: The Gentleman’s Relish, or, Patum Peperium (7).

It’s an extremely salty malt/yeast/anchovy paste, dating back to 1828, and it is not for the faint of heart.  I ate some on British-born-roommate-approved Water Table Crackers, but the tin alleges it is “delicious on hot toast.”

patum peperium 1

I love it!  I’m a huge fan of anchovies, and I can already see myself getting addicted to this stuff.

patum peperium 2

Sorry, there is no way to photograph this that will make it look enticing.  Just trust.  The book suggests pairing The Gentleman’s Relish with cucumbers, putting it in salad dressing, or smearing it on any kind of eggs.  Count me in.


1 Comment

  1. Jean

    I’m glad you spaced out those two. Just reading about them at the same time makes me a little uneasy! LOL! The dessert looks awesome. I’m not a big fan of anchovies, so I’ll take your word for it on the Gentleman’s Relish.

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