Pont du Gard, St Remy de Provence, and Baux de Provence

Friday, July 20, 2012 3comments No tags Permalink 0

From the bridge. Bring your bikini, go swim in the water.

I remember dinner that night. We had eaten nothing but French food for nearly two weeks and I wanted something distinctly non-French. Rice. Noodles. Pad Thai?? No shame. We drove home on the highway and it was there I saw a big sign advertising Thai Royal Orchid. I told Pierre it was fate, and that even bad pad thai was still good.

He turned off the highway and 15 minutes later we were seated Thai Royal Orchid in Remoulins. We had a feast that night. A double order of spring rolls, and green curry with duck, basil chicken, tom yum and tom kha, and the pad thai. I ate like it was the last Thai meal of my life.

The owners were great, Thai born and raised in France. It’s a family-owned restaurant (and possibly the biggest one in town). They had the original space for 15 years and expanded into the space next door 8 years ago. Suffice to say that if we’re ever in Remoulins again…we’ll be back.

Spotted on the way to St Remy de Provence the next morning. Sunflowers…

…they were so tall! (Yes, that’s the same dress from yesterday. Happens on vacation).

Lunch in St Remy.

This was Pierre’s “hot and cold” tomato and mozzarella salad.

My dish was decidedly a lot less healthy.

I was most excited to visit Michel Marshall, this new-ish (about a year old) patisserie in the middle of the city. We wound up spending the whole afternoon here chatting with the owner’s wife. He’s the chef and she runs the shop.

Best dessert of the afternoon. Did you ever think to pair matcha with guava? Me either.

Cut and it oozes guava coulis. Bliss!

Espresso and chocolate before heading out for…

…Baux de Provence.

  • anonymous
    November 30, -0001

    I'll take that "unhealthy" dish any day! With no regrets! I can only dream right now~ No good steak where I am right now.

  • anonymous
    July 21, 2012

    That matcha and guava dessert is so beautiful. Can you tell us more about what it is?

  • Kathy YL Chan
    July 22, 2012

    Thanks Mira! The outside/shell is made from white chocolate and coconut with little pockets of guava gelee and matcha gelee. Inside, all three squares are filled with guava coulis. The whole thing is set on an almond and matcha shortbread-like base :)Hi Bob! No complaints, I can still recall just how juicy it was! ^-^

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