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Pompidou, Pompidou . . .

It was raining when we woke up, so we took our time getting ready to go out and decided to have lunch before heading over to the Pompidou.

The owner of our apartment had a list of local restaurants to try, and this one was right at the top of his list. Only half a block away, Le Barometre at 17 Rue Charlot (3rd) is definitely a locals place.

I had the daily special, Moisc de Saint-Jacques, and it was delicious. I was familiar with Coquilles Saint-Jacques featuring scallops, but this dish had an additional part attached to the scallop. It was quite tender and delicious. Perhaps someone could enlighten me about it.
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Bill had Gratin d'andouillette a la Dijonnaise. We thought it would be sausage gratin, and it tasted kind of like sausage, but we learned later that andouillette is tripe. Bill likes menudo, so maybe that made it OK.
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The food at this locals restaurant was great, but the service was not - at least for us. We were the first ones to arrive at noon, and we were the last to leave because all of the locals got served before we did. Guess they don't like Americans!

Off to the Pompidou! For those of you who haven't been to this museum, the exterior looks like it has been turned inside out.
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We went up to the 5th floor, and these sculptures were out on the terrace.
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The Pompidou is a modern art museum, and it has some pretty wild stuff. I like modern art, but some of it was way too modern for me.

Here are a few that I did like:

Pablo Picasso - Portrait de jeune fille - 1914
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Robert Delaunay - Manege de couchons - 1922
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Kupka - Autour d'inspoint - 1920-30-
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Vassily Kandinsky - Gelb-Rot-Blau - 1925
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Joan Miro - San Titre - 1938
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Carsten Heller - Champignon Triple Geant - 2010
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Jorg Immendorff - La foret du monde - 1997
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And here is the bar area for the George restaurant on the top floor of the Pompidou.
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On the way home we stopped for a cappuccino and lemon tarte.
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Comments (5)

JoAnne Klock:

I don't think I would care for that tripe that Bill chose, but that lemon tart and cappuccino lood really scrumptious!

Joan:

The "orange part" on the scallop is the roe. Scallops in France are frequently bought and served with the roe attached.

Thank you, Joan! I appreciate the info!

Joan:

Also, you and your husband may or may not want to know this but...... andouillette is actually made of chitterlings. My husband and I found out accidentally a long time ago. He still loves it, me not so much. It's a specialty of Troyes and does require strong Dijon mustard. I should tell you that I'm a ST member (Fancy) and Paris lover. I very much enjoyed reading about your trip!

Thank you again, Joan!

We both ate some of the andouillette too, and it wasn't terrible. Bill would still eat it now that we know, but I might have second thoughts.

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