This just in:
![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2010/03/c3ed9-img_0199_edited.jpg?w=200&h=150)
Favorable reports are streaming in from around the globe as I speak to you live from L’Auberge…As you can see the scene behind me, there’s already a small crowd of enthusiastic gastronomic faithfuls, well wishers, bon vivants call them what you will, who have been gathering here since early Sunday morning (Paris time), hoping against hope, to catch a glimpse of this dish. To my right, you can see TV crews setting up their satellite receptions. There’s definitely electricity in the air, an unmistakable, palpable hue of anticipation. As I speak to you this morning, I can see a continued stream of people coming from the direction of the Metro toward us, here at the Auberge. It’s as if they were on a mission. I stopped one couple, Pierre and Matilde R. from the 13th, and asked what brought them here today, out bed, on a Sunday without even a croissant or a coffee in hand? “Et bien, we’re not sure really” said Pierre scratching an unshaven face; “we’ve been up all night!” piped-in Matilde, “we got a text from a friend and just knew we had to be here; its like a happening” added Matilde turning and waiving to another couple arriving on the scene.
From our sources inside the Auberge who witnessed the event, what we can piece together for you is this: Yesterday evening, at approximately 21:00 hrs, the dish in its velvety cream splendor and accompanied a small contingent of French Pommes de Terre à la Parisienne, who were thought to be from the area, finally made their appearance before an intime dinner group that included a well respective French food critic from the Figaro, a Hollywood starlet, and a well known French singer. There were others present but at this time we do not have any official guest list. Our source inside the Auberge told us that the dish’s arrival was met with thunderous applause, many bravo-bravo’s and whistles. Champagne toasts were immediately the order of the day which the the Auberge graciously provided from their cellar. We also understand that there were a number of champagne toasts throughout the evening. The dish, as the center of attention, was soon surrounded by well-wishers and new found gastronomic friends. Within minutes, we’ve been led to understand, the dish became part of the Auberge’s culinary history.
So for those of us waiting outside the Auberge, this cold Sunday morning, what is left of this dish remains to be seen. I suspect the crowd may be in for somewhat of a disappointment and may have great difficulty catching even a glimpse of this once proud beauty.