Sunday was a normal day. I did my regular activities – walking to St. Aubin’s to get fruits, vegetables and olives. Then a stop at Maison Pillon for a chocolatine, the Marché Victor Hugo for some protein for dinners.

The morning is always active as the walk to St. Aubin’s takes about 20-25 minutes and then there is the actually walking around the market to do the shopping. I am always amazed at the cost buying 4 pears, some cherry tomatoes, a whole tomato from the farm, and some broccoli cost me less than $6.00. I think that is a good price but my poor brain cannot really remember costs for those in the Alexandria.

The chocolatine from Maison Pillon is the best that I have found. I have tried them from many boulangeries but Maison Pillon is the best. The most interesting part is that Maison Pillon is not a boulangerie but a chocolatier and patisserie. They do not make bread but do make croissants. The pastry part of the croissant is light and airy. The chocolate is great – they make it with dark chocolate and I am guessing good chocolate since they are a chocolatier. The chocolatine is slightly more expensive – $1.80 versus $1.60 but the 20 cents is worth the difference.

After the shopping, I went to Saint Sernin for church. I do miss going to St. Paul’s my home parish in Alexandria. I, also, miss the Episcopal service. The Catholic Mass is nice but definitely different. It is all for the same belief so it is all good but I do miss the more familiar Episcopal service. It is nice worshipping in a church that has existed since 1086. That is something that you will not find in the United States.

I spent the afternoon reading and just enjoying life. The weather was still a little cloudy and chilly so it was nice to just relax for the afternoon.

For dinner, I cooked a supreme de Pintade (guinea fowl breast). I have found that I like the flavor of the guinea fowl more than regular chicken. I guess it has more flavor than the chicken. I added some rice to the baking dish so it was flavored with the juice of the poultry. I had browned the supreme in olive oil and butter and some garlic so added that all to the baking dish. The accompaniments were haricot verts – green beans, and salad.

The best part was I opened one of my half bottles of champagne. I did not have a champagne coupe or flute so I drank it out of the wine glasses that I had. I love champagne and this was 100% Chardonnay so had that lovely brioche nose and a great flavor. It was Champagne Philbert. I bought it at Salon Vins in late October.

All in all, it was a good ay.