“Pop-ups, so hot right now, pop-ups.” -Hansel
When a little bird told me that Chef Taku Sekine from Dersou would be Taku-ing it up on Sunday at La Cave à Michel, it became evident that this would be Priority One for Sunday afternoon. After spending a significant amount of time moving around my busy Sunday schedule of sitting around drinking coffee, I happily rounded up some friends to join me. 
This was my first time to visit La Cave à Michel, next door neighbor to Le Galopin, and it won’t be the last. Cute space, friendly staff, and they even remembered names as they handed out orders. I felt like a regular after ten minutes. “Here you go, Julie.” “Oh, thanks, bestie, you’re the best. …ie.” Eat, eat. Laugh, laugh. 
We took over the spot in the far corner and ordered one of everything, except the bouillon (which a friend said would be difficult to share, though something so trivial has never stopped me before).
Sesame marinated duck tartare and asparagus with soft curd cheese (faisselle)
Vietnamese salad, chou rave in kimchi, and a do-it-yourself deviled egg (which had a delightfully still slightly runny yolk). 
I am physically salivating thinking about that duck. Pavlov never would have guessed how quickly I could be conditioned.
The Asian lemongrass pork ribs deserve a photo shoot of their own.
Continue inappropriate saliva issues.
We ordered a second round of Vietnamese salad (would kill for that dressing, or at least badly injure someone in exchange), the duck tartare, and two more plates of ribs. I requested a whole duck and a rack of ribs but settled for normal portions.
“Listen, Taku, I was thinking we could become best friends and you could teach me how to make that salad dressing. Or if you want me to club someone in the knees in exchange for any of these recipes, I’m down.”
Chocolate ganache with puffed rice, and that tasty bottle of Burgundy.
Apparently La Cave à Michel plans to host monthly Sunday events like this, with a handful chefs already in the line-up. And Taku will be a part of another pop-up event next Sunday, April 5th, organized by Les EnDimanchés. Considering how much I enjoyed the last pop-up by Les EnDimanchés, and considering how much I want to hurt people for Taku’s food, the chances are high that I will be forced to attend.
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