Welcome to À Point

So what is à point and why did I decide to name my blog after it?  To explain, I have to tell a brief story.

In high school I saw the French movie Amèlie for the first time and instantly fell in love; not only with the movie but with the French culture as well.  In college my dorm room was plastered with French-themed posters, I minored in French and everyone asked if I had been to Europe.

I didn’t even have a passport.

Today, I still haven’t been to Europe but I do have a passport.  I still admire the French culture and want to visit, but I am not as obsessed as I used to be. It still did influence my naming of this blog.

À point is the French term for “medium rare” when ordering a steak, although there is apparently contention over what “medium rare” means in France.  It depends on whether the chef is French or English (the English, some claim, tend to overcook the steak).  It is, in my opinion, the best way to order a steak (and duck and lamb for that matter).  It also means “on point” which is what I hope to be with the information in this blog.

It is here that I hope to indulge in my fantasy of being a food writer—during the day I correct high schoolers’ English papers and teach “the canon.” At night I unwind by making pizza dough and homemade sauce, perfecting a recipe of Greek potatoes or watching Ina Garten “turn up the volume” on some classic recipe.

On this blog, I will give reviews of restaurants I visit in the Northern Virginia, DC area.  These will be the restaurants I actually visit that don’t always get so much attention—we all know that Citronelle is a great place (just be prepared to pay a lot for the meal!) but what about the places we consider going to on a day-to-day basis?  I will also occasionally post recipes I make at home and other food related events I attend.

I look forward to sharing this information with you and hope that this blog will become a useful resource when deciding what to do for dinner tonight.

A medium rare filet my fiancé and I cooked one night. Not being one to hold back, it is wrapped in bacon and topped with compound butter. And it was good

À votre santé

Laura

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Categories: General

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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