I continue my research into what restaurants do to their oysters. T’other night I went to a more or less old school French bistro named Papilles in a mini-mall just a baguette’s throw from the Hollywood Freeway. The oysters came looking like this:
That’s a glob of champagne foam on the top, and the green stuff is spinach. There’s lemon juice in there too. Did I need the champagne foam? No not really but it wasn't a cause for complaint.
The oysters were on the menu as a snack rather than a starter. Starters included frogs’ legs – and when you’re in a more or less old school French bistro what else are you going to order? These came with ”White Bean, Roasted Garlic, Parsley Pistou.”
|Photo by Scott Peake - that's my shirt providing background detail.|
Papilles is French for papillae – singular papilla - those tiny, nubbly things on your tongue that give it its roughness. There are 4 kinds, 3 of which are associated with the taste buds. They look like this:
Wise not to have illustrated them on the menu. And this is what it looks like to be situated a baguette’s throw from the Hollywood Freeway: