A Very Grenoble Reunion

By Kaitlyn Nolan, API Grenoble Peer Mentor

Leaving France devastated me. However, it also provided the opportunity to reunite with my fellow API students and share those wonderful memories we had made. Luckily for me, a lot of students from my program are based in or around the Boston area. A fellow Grenoble student also attends Stonehill with me and after a dinner together reminiscing about our semester, and falling further into a post-abroad depression, it was decided we all needed a reunion.

While not everyone in the area was able to attend (schedule conflicts, money restraints, and the like), we were able to gather six of us for dinner in Boston at Le Petit Robert. This particular restaurant was chosen for its affordability as well as a few special menu items that are tied strongly to our time in Grenoble.

It was decided we would spare no expense for our fête , and we all ordered wine or Kir as our main drinks. Kir, made with white wine and blackcurrant liquor, holds a special place in our hearts as we drank it as an apéritif before our dinners. For appetizers, we of course got les escargots! I never thought I would say this, but it is one of my favorite dishes. I was a bit hesitant the first time I tried the snails, but quickly realized they are as delicious as I have always heard. I was saddened to see that they were already removed from their shells and I would not have the delight of watching my friends struggle with the pliers that we had used in France.

It was then time to our meals, which many of us chose boeuf bourguignon. A specialty of Dijon, we first had this delicious meat dish on our API weekend excursion to Dijon early on in the semester. We were quite eager to taste it again as well as rehash the memories of that trip.

API Group eating at La Mère Folle (The Crazy Mother) in Dijon, France (February 2011)

I was particularly in agreement with the choice of Le Petit Robert due to a specific menu item-gratin dauphinois. This potato side dish is a specialty of Grenoble and to me, it tastes like home (and heaven). While Robert’s interpretation was good, I was a bit saddened to find that my much anticipated dish could not measure up to the gratin dauphinois I had eaten at my host family’s.

Our boeuf bourguignon and gratin dauphinois, Petit Robert style

Dessert has always been a favorite component of my meals in France. I hooked onto a specific dish and whenever I ate in a French restaurant, I was sure to order my crème brulee. It is rather simple, but is oh so delicious.

After not having crème brulee for MONTHS, I was quite excited when I received my dessert.

After a three hour meal, and eventually being told the restaurant needed our table (whoops), we headed out full and happy.

The group in front of Le Petit Robert Bistro, Boston

Kaitlyn studied with API in Grenoble in the spring of 2011, and is currently studying psychology at Stonehill College.

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Comments

  1. Great post Kaitlyn! I loved revisiting your favorite foods from Grenoble with you! 🙂

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