Anatomy of a Steak Tartare

This blog is teetering on the edge of total disarray because so much has been going on that I almost can't keep up with it. In addition to teaching, field trips, and a couple of other fun excursions, I've been to the doctor three times this week with sick or injured faculty or students. THREE TIMES. Today when I sat down in his office, "our" doctor looked at me across the desk and said "Vous savez, nous sommes fermé le dimanche."* Everybody wash your hands and be careful out there, okay?

So in between trips to the doctor's office I have managed to get in some top-quality cultural experiences. Last night with Dr. Kirk's class I saw L'Anatomie de la sensation by Wayne McGregor at the Paris Opera Ballet. It was an incredible experience. I have plenty of background with ballet but none with contemporary ballets such as this one, set to a piece of music titled "Blood on the Floor" and featuring a high-tech movable set. The dancing was simply extraordinary. Contemporary dance is fairly easy to do badly but incredibly evocative when done well. This ballet does not have a storyline but instead focuses on the quality of movement and the shifting relationships among the dancers, so it really shows off the artistry and the technical prowess of the company.  I was thrilled at the opportunity to see it and disappointed when it was over--I probably won't get a chance but I was tempted to attend a second performance just to study the dancing again.

Today's highlight was a visit to Les Tontons with the 4 students who had signed up for my "Dinner Club." Dinner Club is one of the optional activities our program is offering; professors choose a restaurant for dinner and students sign up to go with them. I picked Les Tontons on my Parisian friend's recommendation because their specialty is beef tartare. Two years ago I discovered that I love tartare. Meanwhile, most Americans probably haven't tried it and/or are horrified by the idea of eating uncooked chopped beef. So I was surprised when I posted my Dinner Club on Facebook and 4 students immediately signed up. Three of them ordered tartare poêlé (seared), which I think is cheating, but you have to start somewhere, right? They were all very enthusiastic and everyone cleaned their plates, so I'm calling this Dinner Club a success. Les Tontons is relaxed and friendly, not at all touristique, and of course the food is excellent. Next time I might splurge and get the Tartare A.O.C.--see if my little American palate can tell the difference.

My choice: tartare traditionnel, frites, salade (not pictured: a 1664 en pression and a chocolate mousse for dessert).

The students with their meals.

Tomorrow we go to the Loire Valley to see the châteaux for the weekend. I am so excited. Get ready for LOTS of pictures.

*"You know, we are closed on Sundays." He was teasing me, and in fact I was amused and touched that he cracked a joke because he has seemed very deadpan and shy in the past.