It was fun getting to be a part of the restaurant I'm always looking at. Their specialty is seafood which was made apparent to Ayumi and I when, from my bedroom window, we could see huge multi-tiered platers brought out to the tables with crab, mussels, oysters, clams, and shrimp.
The view of the resaurant from my bedroom window.
Martine, Ayumi, and I all ordered the same mussel dish but each prepared slightly differently. All of the mussels were steamed in a butter, wine sauce but mine with parsley, Ayumi's with curry, and Martine's with Roquefort. All were delicious. Our mussels were served in large black pots with the word moules on the side. For utensils, we were only each given a gigantic spoon. Martine noticing my look of confusion explained how to eat the mussels. You take one mussel with your fingers, open it slightly and eat the meat. Then you use that mussel sort of like chopsticks to pick the meat out of the rest of the mussels.
Once we made our way through the majority of the mussels, Martine explained that the gigantic spoon was for the leftover sauce on the bottom of the pot (basically just butter). Then she took some of her frites, dropped them in the butter sauce, and ladled them up with her spoon. "For the Gourmandes", she said.