We also ate at a place with a traditional menu. Touristy, Amsterdam place - but a number of diners were Dutch (or, at least Dutch speakers)
We also ate at Floreyn which I’d regard as “Modern Dutch”, in theh same way as places in the UK describe themsleves as “Modern British” - traditional ingredients reworked in a moderne style that still links to those traditions.
Yes, I am aware. I’ve been to France half a dozen times and have a cousin who has lived in Paris for 20 years! I have a dozen relatives who live in Lorraine. I still don’t like Jambon de Paris. 
Lol! I read the origin of the name, amusing.
You don’t like cured ham as well? That’s another world…
I like prosciutto crudo and Serrano ham, nd some speck.
Good old onion soup from the Parisian region, good for cold weather. Cooked the sliced onion 30 minutes in chicken broth.
Tossed the oven toasted cheese and bread on the soup.
Grilled the bread and cheese directly in the soup bowl in oven. Didn’t find much different between both methods.
Navarin d’agneau - lamb ragout with carrots, onions and turnips (Parisian region). I added beef stock and white wine to cooked the browned lamb with diced carrot and onion. Added more whole vegetables after 45 minutes and cooked for 30 minutes. Normally a spring dish. It was good!
While some denigrate the quality now available in Paris today, this is my lunch order at cafes/bars on a winter day. Some extraordinary but none that don’t leave you feeling happier, well cared for.
Saw on TV that a journalist had tried several bowls of onion soup on Montmartre, he found them overcharged and watery. Can’t verify as it is not something I would like to order when going out. 
Mine had the last bit of the Bresse chicken broth so it was ok. 
Much on Montmartre is of questionable value, both taste and pocketbook. We stumbled on a good bowl at L’Horizon on rue de Rennes/St. Placide. Surprising in this tourist central location. But actually, I’ve never had a bad bowl at a bar/cafe regardless of neighborhood.
Pommes Dauphinoise
Good. Very good. But still not as unctuous as what I enjoyed in France.
Until I can get back for the real thing, it will have to do.
Rillettes look wonderful!
This sounds so good, and I can get veal. What do you think of subbing brandy for Calvados? Not easy to source and we’ll never drink it…
How about half brandy, half apple juice?
Clever husband rummaged in the fridge and found remaining splat of rillettes. Fried it up and voila, carnitas -> awfully good taco!
Good idea. Might actually drink that. Like homemade pommeau.
DESSERT: Relais & Chateaux Hotel - Lerida.
Rasberry and chocolate filled …
