All this cold weather is really making me wish I knew how to properly make a really hearty, salty, scrumptiously warm and tasty bouillon.
Both my friend and I ordered this wonderful bouillon (basically an awesome stew) from “Le Comptoir” in Paris one evening- with tender chunks of beef cheek, really fresh tasting pieces of macaroni pasta and chunks of vegetables (including pearl onions- YES.) all sitting in this red wine reduction/beef stock mixture that just oozed comfort on a balmy August evening in Paris.
I still don’t even know how we got a table there, every time I’ve ever passed by it’s always jam packed to the max.
But back to the point, I’d really like some a tha’ stew please.