Day 31
September 30, 2019
QUEBEC CITY, QUEBEC
Having been here just three days ago, the city's lower town is now a familiar setting and we no longer experience a sense of wonder while there. Today our highlight was a minor one - we ran into a commercial being set up for filming on a side street. This task was taking place amid a hoard of mainly Asian tourists. We returned to this spot two hours later and the shoot was still being organized in the midst of an even larger crowd - good luck with that, guys!
Remember that CD I bought from an 80 year old harp player on the 27th? Well here's a picture of him playing on a busy thoroughfare in front of a parkette. I presume the minipark was designed as a rest haven for foot weary tourists.
Dinner - Viking is full of surprises. Tonight the Chef's Table was privileged to have Le Chateau Frontenac's acclaimed head chef Stephane Modat create the following menu:
Wow! Now this dinner was magnifique! Every course was a Quebec specialty. What is not mentioned on this menu is the sorbet course between the Arctic Char and the Red Deer called by M. Modat, "Soap Gum Sorbet". It was a pleasant surprise, tasting like an impossible combination of lavender and bubble gum. Memorable.
QUEBEC CITY, QUEBEC
Having been here just three days ago, the city's lower town is now a familiar setting and we no longer experience a sense of wonder while there. Today our highlight was a minor one - we ran into a commercial being set up for filming on a side street. This task was taking place amid a hoard of mainly Asian tourists. We returned to this spot two hours later and the shoot was still being organized in the midst of an even larger crowd - good luck with that, guys!
Remember that CD I bought from an 80 year old harp player on the 27th? Well here's a picture of him playing on a busy thoroughfare in front of a parkette. I presume the minipark was designed as a rest haven for foot weary tourists.
Wow! Now this dinner was magnifique! Every course was a Quebec specialty. What is not mentioned on this menu is the sorbet course between the Arctic Char and the Red Deer called by M. Modat, "Soap Gum Sorbet". It was a pleasant surprise, tasting like an impossible combination of lavender and bubble gum. Memorable.
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