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Whether it's taking a daily ritual from expected to extraordinary or discovering the wonderment and beauty of anew travel destination, J.R. McCabe elevates the everyday with timeless taste and comfortable confidence.
On a blustery morning in January 2006, I found myself famished for breakfast after an overnight flight to Paris. I dropped my bags at the hotel, walked down a quiet side street off the Avenue des Champs-Élysées and stumbled upon an intimate omelette and crêpe spot. With just seven antique wood tables for customers, I watched as two women stood in worn aprons in the center — cracking eggs, sprinkling cheese, and turning crêpes at an early 20th century cast iron wood burning cook stove.
As I took in the delightful setting, I was at a loss for how to navigate this gem of a cultural eatery. So when one of the women came for my order I simply replied, “quelque chose.”
What I got were the best scrambled eggs I have ever had in my life — moist, fluffy, well-seasoned, with fresh herbs and cheese. For years I have tried to imitate those eggs, to no avail. But on a recent morning when the craving for my Parisian eggs came over me I did my best to pay homage with what I had handy in the kitchen. The result ended up being a delectable surprise. Enjoy!