Let us begin “Paris Part Deux” with one of the more magnificent and elaborate meals I had the pleasure of indulging in. Chez l’Ami Jean is a restaurant that Tommy and Mike had been sending guests to for years, but had yet to try themselves. Everyone would come back raving about this tiny, bustling, and rustic spot.
Tomato, Zucchini, Potato Gratin
There are so many variations of this recipe, some with garlic, some with cheese, some with eggplant. It is called tian or gratin. Simple and easy to prepare, you can make it with mediocre, wintertime tomatoes and it won’t matter a bit. Here is my version.
Serves four to six.
2 medium onions, thinly sliced
4 small zucchini, sliced 1/2 inch thick
4 medium tomatoes, sliced 1/2 inch thick