First, some background.
On the street below our apartment is a fantastic series of restaurants by Chef Gregory Marchand. He's a french chef that picked up the nickname Frenchie when he worked for Jamie Oliver in London.
He runs a fantastic trio of places here on rue du Nil:
- Frenchie - the main restaurant, small, cozy, fantastic, impossible to get reservations for (2+ month wait)
- Frenchie's Wine Bar - first come/first serve seating because the restaurant has a 2-3 month waiting list for reservations
- Frenchie-to-Go - a bistro/café that does breakfast and lunch
One of my lunch favorites is his pulled pork sandwich. It's idiosyncratically french, with the use of a coleslaw that contains beets as well as cabbage. But it works. Oh does it work. It's easily the best pulled pork I've ever had.
The other favorite is a bacon fumé english muffin avec un oeuf et de cheddar. It's a "breakfast" sandwich. But it's divine. The bacon is out of this world, house-cured with maple syrup and then smoked. The cheese is a fantastic Cheddar from Neal's Yard Dairy.
When we first ate at the café, I noticed that the menu said that they sold bacon by the kilo. They didn't for a long time (they needed to cure a large enough stock of it, because it's house-cured). But it was finally available.
And it's perfect. It is exactly what I imagine bacon to be. Just enough fat, well marbled, smokey, with just a hint of sweetness hiding among the flavors.