Tea & croissant: Impromptu lunches

After so many of museum posts, I figured it's time for a break. Lets move on to food.

 It isn't difficult to find food around Paris during the daytime. As the days progressed, we were beginning to have our lunch later and later. Mostly because we have breakfast that could sustain us for a while. We would spend few hours, exploring a spot and by the time hunger got to us, it'll be some awkward hour for lunch. Say 3pm or even 4pm. The daylight doesn't quite wane that early on so we lose track of time quite easily.

 Farmer's omelette. It's basically egg with ham and cheese inside with sides of fresh salad and fries chips. Not very special except for the portion. Perhaps they cater more for the Americans.

 My turkey steak with mushroom sauce came with equally large portion of chips. However, the steak sauce certainly made a difference. Unlike our usual brown sauce here, this one has that slight hint of mushroom and cream. The meat itself was on the dry side and could have used more of the sauce.

 I don't know how the order goes but we had our coffee after meals, sort of like a dessert. My cappuccino had a nice frothy top. Foam art is quite an Asian thing. I didn't see it in Paris. Maybe it's because they are so confident about their coffee that they don't need some cheap gimmick.

 The one useful word we learned there is cafe creme. It is the unfanciest of coffee that you can order here. Now, why is this useful? It is the cheapest on the menu too since it's a no frills kind of coffee. 

 Cubes of sugar. I find them cute or at least very different from our sugar sticks. 

 Baked eggs with blue cheese. Strangely enough, this wasn't all that cheesy but the cheese cubes themselves can be rather pungent. The dish was slightly creamy but wouldn't leave one feeling bloated.

 Penne with pesto and prosciutto. It was kinda weird ordering an Italian dish in France but I had a craving for pasta. My worry about it ending up to be a carb dish with overpowering pesto flavor was unfounded because the French did this in an olio style. Enough of it to flavor the pasta but not so that you feel like a rabbit.

Initially, the few slices of cured ham felt too little but it turned out to be just the right amount and flavor. The saltiness complemented the oily pasta well. It's probably a combination of these simple flavors that made this dish delicious.

 Another cafe creme. Sometimes, they aren't featured in the menu but you could ask them if they serve it.

My cappuccino. Despite having tried the coffee at few different joints, I have to say that I am not a coffee junkie nor do I feel more like a coffee aficionado. If anything, more of an imposter.