Love in the afternoon

What was meant to be a simple late afternoon apéro turned into a meal.

Above: jambon persillé de bourgogne with crusty corn pain maison

Below: the création of the day was impossible to pass up - extra thin slices of ventrèche concealing cèpes and seared foie gras; our pistachio-coated fromage de chèvre paired with an excellent wine

- Chef de cuisine Yves Camdeborde -

[cheese: Laurent Dubois]

L'Avant Comptoir du Marché

14 rue Lobineau 75006

Cèpe season

That enormous revered forest mushroom, the cèpe, is back in season, and crates of them can be spotted in nearly every market.