Yup, for the past couple of months, that’s all I’ve been thinking about. Yesterday, I had 3 interviews for a fabulous job opportunity (don’t want to say what it is because I don’t want to jinx it). I’ve had a total of 5 interviews for this post so far, and each one has yielded some interesting information about the company. Each one has made me more and more excited about the prospect of working there. It would be great–I’d have some amazing responsibilities, and I’d get to work with tons of interesting people.
However, I must admit that after the interviews, I was feeling pretty exhausted. Luckily, Mr. Cheesemonger suggested we go out to dinner! I suggested Gamine (which means “little girl” in French), since it’s pretty close by, and I’ve been dying to try it forever! So we went, and since it’s a first-come, first-serve kind of place, we had to wait for about 20 minutes. I am SO GLAD we waited! This cozy little space is so authentic (sorry, OC “French” restaurants, you’re too big!), with a French server, and Francophone owners. It felt just like Europe.
I saw “Moules Marinières” on the menu, and I just knew I had to have them. MUSSELS. It’s so hard to find good mussels in the States, normally. I also saw steak tartare, and decided that will be for visit #2. Boy, was I glad to finish the day with an enormous pile of mussels. The broth they were cooked in was perfect, with white wine, parsley, and no celery (For some reason, I have always had this major aversion to celery). Mr. ordered their marinated lamb loin, and was very pleased. It was infused with much rosemary goodness and cooked rare, just the way lamb should be cooked. He raved that it rivals my Oma’s lamb, which is saying quite a bit!
Dessert was a shared tarte tatin, or upside-down apple tart. After all, Mr. is from Normandy, and tarte tatin is one of his mother’s staples. He must have missed it. It was unusually smooth, as though they’d pureed the apples, and a little sweeter than the typical French way, but not bad. The dollop of crème fraîche on top really balanced out the sweetness.
We rolled out of Gamine sated, but not stuffed. Thank God for authentic French restaurants within walking distance of home!
As for the interviews, we shall see what the higher-ups decide. I feel super psyched about it. It is one of those perfect jobs that falls out of the sky once in a lifetime. Yeah. really.