Lunch

Brasserie du Théâtre Montansier

January 16, 2024 By Allison

This post is part of my series on Versailles, France.

After your visit to the Château de Versailles, you will likely feel famished. Intense tourism calls for a satisfying meal in a relaxed setting. A brief stroll from the Château, the Brasserie du Théâtre Montansier serves homemade food made with fresh products. A family-owned business, father-son team Stéphane and Dorian Platrier offer a warm welcome, exquisite food, and fair prices.

The restaurant serves traditional brasserie fare in an Art Deco setting: steak, sauerkraut, salmon, and tripe. My friend Stéphane and I began our lunch with champagne—pourquoi pas? I ordered snails, followed by the plat du jour: pork tenderloin served over pureed root vegetables. The generous portions left me full, and the red wine left me a little sleepy, but I stretched this pleasant lunch with crème brûlée, followed by an espresso.

My meal was top-notch, as was Stéphane’s company. I also appreciated the clean beauty of the space: mirrored walls, leather benches, and white table linens. Our lunch was refined without being stuffy. The service was attentive and unrushed. The Brasserie du Théâtre Montansier is a bonne adresse that’s not to be missed!

Brasserie du Théâtre Montansier
15 rue des Réservoirs
78000 Versailles
Open Wednesday-Saturday for lunch and dinner
Open Sunday for lunch
Reserve online

Allison’s Tips

For quick access to the Brasserie du Théâtre Montansier, exit the Château property through the gate closest to the Royal Chapel, the tallest building on the property, in the northwest corner of the Royal Courtyard. Take the rue des Réservoirs to the restaurant, a leisurely 5-10 minute walk.

As you make your way to the restaurant, take a moment to notice number 7 rue des Réservoirs. This building is known as l’Hôtel Pompadour and as l’Hôtel des Réservoirs. Constructed in 1752, Louis XV’s mistress Madame de Pompadour (1721-1764) received guests here. After her death, the Pompadour’s casket was transported to the residence and displayed for two days. From 1856-1922, it served as a high-end hotel and restaurant. It currently houses government offices.

As you approach the brasserie, you’ll pass the Théâtre Montansier at number 13. King Louis XVI and Queen Marie Antoinnette were present at its inauguration in 1777.

Inspirations

Ore restaurant

Madame de Pompadour.com

Versailles : côté ville, côté jardins, Alexandre Maral

My Airplane Meals

November 17, 2019 By Allison

I’ve spent years combing the internet for tips on preparing my own meals for airplane travel. Especially on long haul flights, I like to bring my own food along for the ride—it is healthy and economical. Some food bloggers prepare fairly intricate, time-intensive recipes for their trips, but with the last-minute chaos I inevitably encounter before I take off, I must keep things simple. In this post I share my strategy for putting together meals for travel and give you a few examples of recent meals I’ve packed.

Strategy

Prepare your travel meal the day before your trip. It’s probably too much to ask of yourself to get something together the day you travel.

Use what’s left in your refrigerator, but steer clear of smelly foods that might offend your seat mates. No tuna fish, friends!

Bring sturdy foods that can sit for several hours without perishing: bean or grain salads, nuts, apples, dried fruits, chocolate, hard cheeses.

Pack your meal in a container you can reuse during your trip. Always bring your own utensils and a light weight water bottle that you can fill after you go through security. Bring a cloth napkin or tea towel.

My Airplane Meals

Fun Snacks. Let’s be honest. Often, we won’t even have time to make a sandwich before heading to the airport. In that case, treats are the best option. If you have any “special” snacks hiding in your pantry, now is the time to pull them out. Stash a few energy bars in your purse. My favorites are Gomacro. They are organic, they taste good, and the business is owned by a mother-daughter team. Do you love chocolate, like I do? Bring some of your best chocolate on the plane. In the above photo, I treated myself to mendiants from Vincent Guerlais’ artisanal chocolate shop in Nantes. Tiny squares of fine chocolate topped in dried fruit, hazelnuts, and pistachios. A delight! And don’t forget to bring a few pieces of fresh fruit—mandarin oranges and tiny lady apples accompanied me on the journey.

Lentil Salad. If you have some leftover lentils or beans lingering in the fridge, make a salad. Here, I tossed leftover black lentils in a red-wine vinaigrette. The flavor was potent, which I needed in the sky when my taste buds were dull. I folded in a little cucumber, apple, parsley, feta, and walnuts. Toast the nuts if you have time. This textured salad was flavorful and filling. I also brought some cashews, a few mandarin oranges, and a tea bag. I find airplane tea to be undrinkable, but the flight attendants will almost always bring me hot water.

Soba Noodle Salad. I made this noodle salad the night before I left on my last trip to France and dressed up the leftovers for the next day. I made a soy and sesame dressing and tossed it with soba noodles and roasted broccolini. I folded in finely shredded kale and topped the dish with toasted sesame and sunflower seeds. I slept well on the plane and felt like a million bucks the next day when I arrived in Paris.

How do you approach your travel meals? Share your ideas in the comment section!

Inspirations

My Lunch Strategy

Recipes and Tips for Healthy Travel from My New Roots

Pack a Picnic for Your Next Flight from the New York Times

Mint Sunflower Spread

August 10, 2019 By Allison

My ten days in Australia were magical. I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me. Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art. At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.

My culinary experiences were especially energizing. I tried new foods with “exotic” names like barramundi and freekeh. I ate the best breakfast of my life at Cornersmith in Sydney. Two years on, I think that I am most affected by the creative preparation of foods I already knew. I still remind myself to use ingredients in ways that are new to me, and my Mint Sunflower spread was developed in that spirit.

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, my spread is summer fresh. It gets its creaminess from sunflower seeds and raw cashews. The potency of mint and Parmesan cheese stand up to one another and make for a surprisingly lovely pairing. Baby spinach and parsley round out the flavors. I serve this spread with pita chips and raw vegetables as an appetizer. It also works well as part of a main course that includes other dips and spreads. Thin it out with a few tablespoons of water and use it as a pesto in a bowl of pasta or drizzled over grilled vegetables or meat. Mint Sunflower Spread freezes beautifully and has brightened up many a dreary winter evening when I crave healthy, bright flavors.

Inspirations

Using summer herbs

Tea in Sydney

Australian cookbooks: Cornersmith and A Whole New Way to Eat

Mint Sunflower Spread

Created by aconnolly24 on August 10, 2019

Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.

Category: Bowls, Dinner, Dips and Spreads, Lunch, Salads, Small Bites

Ingredients

3 c baby spinach leaves
1 1/2 c mint leaves, tightly packed
1/2 c flat-leaf parsley leaves
1/2 c raw cashews
1/2 c raw sunflower seeds
1/2 c parmesan cheese, grated
1/4 c extra virgin olive oil, plus extra to store
1/2 tsp. salt
1/4 tsp. freshly ground black papper
1 1/2 limes, juiced
1/4 c water

Instructions

Place all ingredients except extra virgin olive oil and water in food processor. Process until smooth. With motor running, slowly add olive oil. Then add water. Verify consistency and seasoning. If not to your liking, thin with more water.
Drizzle with olive oil and serve with pita triangles, pita chips, or raw vegetables. If not serving immediately, transfer to jar and top with a thin layer of extra virgin olive oil to prevent oxidation. Will keep in refrigerator for 3-4 days.

Markets and Picnics in Versailles

July 5, 2019 By Allison

Outdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature. Versailles is lucky to have some of the best farmers’ markets in the greater Paris area. So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?

Marketing and picnicking require some forethought. First, check the weather forecast to assure that your picnic won’t be spoiled by rain. Then, think about supplies. I always travel with bamboo cutlery and a few tea towels, so I’m close to picnic-ready in Versailles. Another option is to drop by a local supermarket to pick up disposable cutlery, napkins, and plates.

Outdoor markets don’t take place every day, and they usually shut down in the early afternoon. Versailles’ main market, the Marché Notre-Dame, has distinct sections and schedules: the indoor part operates every day except Monday. The outdoor part runs on Tuesdays, Fridays, and Sundays. Sunday is undoubtedly the most beautiful market day, with the most vendors selling their produce. The Marché Notre-Dame is a few minutes’ walk from the Château.

The Marché Saint-Louis, held in front of the Cathedral on Thursday and Saturday mornings, is a vibrant part of the Saint-Louis neighborhood, a 10-15 minute stroll from the Château. Although both this market and the Marché Notre-Dame are frequented by locals, I have noticed that the Marché Saint-Louis is more quaint and less crowded.

Once you’ve equipped yourself for a picnic, you’ll need to select your ideal picnic spot. On the Château property, there is dedicated picnic space on the Plaine Saint Antoine, between the Château and Trianon Palaces. Picnicking is also allowed along the lower part of the Grand Canal, closest to the Château. Please note that glass bottles are not permitted in the Park, so all wine bottles will be confiscated at the security points as you enter. Access to the gardens and the picnic area is free of charge, except on Musical Fountains Shows and Musical Gardens Days. Make sure you check the schedule beforehand!

Another picnic option outside of the Estate is the Lake of the Swiss Guards, accessible from the rue de l’Indépendance Américaine.

Versailles Markets

Marché Notre-Dame, Place du Marché Notre-Dame

Indoor market—Les Halles
Tuesday-Saturday: 7:00 a.m.–7:30 p.m.
Sunday: 7:00 a.m.—2:00 p.m.

Outdoor market—Les Carrés Notre-Dame
Tuesday, Friday & Sunday—7:00 a.m.-2 :00 p.m.

Marché Saint-Louis—In front of the cathedral, Place Saint-Louis

Thursday & Saturday: 7:30 a.m.—1:30 p.m.

Flower Market—Avenue de Saint Cloud, across from carousel

Tuesday, Friday, Saturday: 8:00 a.m.—7:00 p.m.
Sunday: Morning

La rue des Deux Portes

January 12, 2019 By Allison

la rue des deux portes versailles While the grandeur of Versailles resides in its Château, its charm is surely in its diminutive streets, passages, and courtyards. Lying in the shadow of the Château, la rue des Deux Portes (The Street with Two Doors) has mixed residental and business since the 17^th and 18^th centuries. Connecting the rue Carnot to the Place du Marché, boutiques and restaurants saturate this short pedestrian way. La rue des Deux Portes is lively, local, and picturesque, well worth a quick visit after your market trip or Château visit. Alternatively, make an afternoon of shopping on this street and in the antique district, le Quartier des Antiquaires, also located close to the Place du Marché.

Allison’s Tips
Access
Leaving the Château, take the tree-lined avenue de Saint-Cloud to the avenue de l’Europe. Take a sharp left on the rue Carnot, where you immediately see the south entrance to the rue des Deux Portes.

Coming from the Place du Marché, the north entrance to the rue des Deux Portes branches off the rue Ducis, on the west side of the Place.

Boutiques
Coffee and Tea Merchant—La Finca 15, rue des Deux Portes

Kitchen Store–Culinarion 13, rue des Deux Portes

Hat and Glove Shop–Falbalas Saint Junien 10, rue des Deux Portes

Toy Store–La Palette de Jeux 12, rue des Deux Portes

Cuisine
Maison Sephaire 17, rue des Deux Portes
Traditional French butcher and caterer that provides high end, traditional French food to go: artisanal charcuterie, pâté, roast chicken, and various sides such as carrot salad

Les Biscuits de Madame Georges 7, rue des Deux Portes
British inspired afternoon tea featuring homemade Bundt cakes

Eléphant d’Argent 6, rue des Deux Portes (Thai restaurant)

Crêperie des Deux Portes 12, rue des Deux Portes

Nightlife
BiBoViNo Versailles 15, rue des Deux Portes
Wine shop and bar featuring high quality « bag in box » wines. BiBoViNo’s liquor license requires that food be served with alcohol, so patrons must also order charcuterie and/or cheese boards to accompany their wine.

L’Equilibre 8, rue des Deux Portes
Trendy tapas bar with more than thirty wines by the glass. Happy hours from 5-8 p.m. Arrive early to grab a table!

Color Crush

December 6, 2018 By Allison

I love a beautiful cheese board. I love savory and toothsome charcuterie. This holiday season, though, I’m making a departure from my savory standbys. This year, I want bright, crisp vegetables to take the place of the denser, fattier meats and cheeses that I usually serve.

As much as possible, I’m keeping fresh, chopped vegetables on hand—endives, bell peppers, celery, and cucumbers. And I’m experimenting with creamy and delectable vegetable dips that get their heft from tahini, nuts, or dairy. I am not depriving my guests or myself! My colorful combos make for a sturdy snack or a pleasing appetizer. They can also stand in for salad at dinnertime.

So what’s my strategy? I pull out the food processor and whip up a few dips. Since I keep my food processor in a storage closet, I make good use of it and prepare a few dips at once that will keep for several days in the refrigerator. I aim for different colors and textures in my vegetable and dip boards. Endives are a favorite dipper, due to their shape and their mild bitterness. Sliced bell peppers are always in the rotation. Everyone reaches for the whole wheat pita triangles. I favor under-appreciated celery.

I’ve found so many recipes for vegetable-based dips—all perfect in their own way—that I have yet to develop my own recipes. Below, you will find the links to three of my favorites, all of which will keep in the refrigerator for at least 4 days. Just make sure to give them a good stir and to freshen them with a little salt, pepper, or olive oil, if needed.

Roasted Butternut Squash Dip, Bon Appétit

Greek Goddess Dip, New York Times

Muhammara, New York Times (there are so many recipes for this Syrian spread on the internet!)

Sharing Soup, Sharing Stories

March 4, 2018 By Allison

When it came to throwing a party, my Grandma Rose Mary was a pro. While I was lost in a mass of aunts, uncles, and cousins, she was making the party happen. Her presence was strong yet subtle. Her gatherings taught me to value my extended family.

As a child and then a young adult, I got to know Grandma in more intimate settings. We shared dozens of lunches over the course of many years. During these meals, I learned about her. She and I had attended the same elementary school, and so I loved her stories about the nuns, about early morning music lessons, and about the time she won a radio at field day. As I got older, she told me about her travels to India, Afghanistan, and other places I will probably never see.

Sometimes we dined at the Younkers Tea Room, and sometimes we shared soup in her kitchen. I still see myself in that farm kitchen, seated on a bench against the wall… asking lots of questions, drawing her out, and seeing the stories flow into one another. Once, when I was learning to cook, she passed on a few of her favorite soup recipes. I love her soups and I love that her handwriting is mixed in my messy recipe files.

Grandma Rose Mary’s Ground Beef Soup with Rosie Stars is a winter standard in my home. Over the years, I have adapted it to my tastes. Although it comes together quickly, it has smooth, rich flavors. Tomato juice and Italian parsley lend it brightness. Shredded cabbage makes it mellow. Ground beef and pasta give it heft. I make this soup on Sunday and eat it throughout the week, thinning it with water as needed.

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Lunch Strategy

October 14, 2017 By Allison

I am more productive and less grumpy when I take the time to orchestrate not sad desk lunches. Last week I slipped and found myself scrambling in the early afternoons. I ended up eating unmemorable and somewhat unhealthy food.

This week, I promised myself to do a little better, hence this Indian-inspired meal. I make no claims to authenticity, but this combo and a few other add-ins will make this week’s lunches livelier and more nourishing.

Lunch components

Store bought naan bread

Red grapes

Red lentil stew topped with cilantro leaves—I used Mark Bittman’s recipe for Masoor Dal

Brown rice—cooked in the pressure cooker and sprinkled with green onions for color and health

Squares of dark chocolate

Not pictured: a saag paneer (spinach and cheese dish) microwave meal that will be worked in later in the week

I messed up my kitchen a little bit cooking the rice and the stew. But clean-up was quick and there will be no morning panic this week! Also, as much as I enjoy doing everything from scratch, it’s jut not possible when I am busy at work. I am bring realistic about time and priorities. This week’s desk lunches will be more balanced and so will I.

Inspirations

Not Sad Desk Lunches from Food52

Shisho Delicious’ envy-worthy bento box meals

Recreating Melbourne

September 16, 2017 By Allison

Oh, how I’d love to slip away to Melbourne for a weekend! Alas! Quick visits to Australia are out of reach for most of us in the Northern Hemisphere. But all is not lost. My memories and pictures bring me back to the mosaic floors of Melbourne’s elegant covered passages and its iconic street art. And in my Kentucky kitchen, I revisit a stunning meal shared with my good friends Stephanie and Jeremy.

Each and every dish at Rumi Restaurant was exquisite—creamy labne, cheese-filled pastry “cigars”, meatballs in tomato and saffron sauce. But one dish stood out, and I’ve been recreating it for months. Each time it evokes early Australian autumn, merriment, and friendship. This salad is made with a Middle Eastern grain called freekeh. Chewy and slightly nutty, freekeh is a substantial grain. Serve it as a vegetarian main or in verrines as a savory-sweet starter. The juicy grapes beautifully juxtapose the tart feta. The pomegranate molasses lends a slight, deep sweetness. The parsley adds a vegetative touch that unifies the salad.

Freekeh, Grape, and Feta salad comes together fairly easily and has the power to awaken memories. Bon appétit!

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Cloisonné

July 8, 2017 By Allison

I eyed the vintage chopsticks for months… two sets lovingly displayed in narrow, silken boxes. I figured the local antique shop wouldn’t sell them right away, so I hemmed and hawed. They definitely weren’t ivory—maybe resin? The floral cloisonné was dainty and delicate. I liked the weight of them in my hands. I slid them back in their case.

One day, much to my delight, a friend bought them for me. More than once, she had seen me gravitate to them.

I come home and waste no time in putting them to use—a Buddha bowl is called for—what can I rummage up in the kitchen? Kale-soba noodles-apple-sesame seeds-Korean red pepper paste-scallions-soy sauce-garlic. With NPR in the background, I set to preparing the dish that will baptize my “new” chopsticks—a concoction of flavorful noodles and vegetables. My dinner is easy on the eyes and happy in the tummy—spicy, sweet, and green.

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