So, I’ve had France on the brain lately (if you haven’t noticed from my Pinterest pins). I’m an old school France-dreamer ever since my high school teacher turned me on to all things French. (Heck, my nom de plum is simply my favorite color with its French spelling). All because of my teacher. She taught the language, culture and history like she was in love with it … because she was.

French history was delivered with a moderate dose of truth and a hefty dose of romanticism. She brought in films like Le Petit Prince based on the story by Antoine de Saint-Exupéry and explained existentialism. She described how European fashion got started and dazzled our imaginations with photos of the classic French wedding cake, the Croquembouche (Note to self – make croquembouche). And she spoke the language like the accent was honey draped over her tongue. She was my teacher for several years and infected me with a love for a country I have never been to. It’s all her fault.

Of course, it was my high school and college language requirement. At college I joined the French Club, of course, where a bunch of us nerdy Francophiles would pile into some attic somewhere and watch even more French films – most of us never having stepped foot into France. Don’t judge. We loved with the zeal of romantics because that’s what romantics do – we imagine the best of a world we don’t know. I even had an almost fling with my young French professor because of the friggin’ accent. (Don’t worry, I said almost. God help young girls encountering men with accents for the first time.)

Pinterest triggered this latest bout of obsession when I ran across a pin for Chicken Oscar. If I had to choose one meal in life that would be it. It’s decadent and rich and loaded with fat — in the way that only a true French dish can be. I had it years ago a couple of times at a restaurant and never forgot it. So after tripping across it I found a recipe for Veal Oscar from Tyler Florence. The oscars have variations, including chicken, filet mignon and veal. I used his recipe and substituted chicken breasts for veal and lump crab meat from Kroger instead of poaching my own crab legs.

The true secret to a great oscar? Berneaise, all day. I’m in love with that tarragon flavor–hauntingly delicious and divine over the crab. My dish was magnificent, and I’m not exaggerating. It reminded me of all the other French things that are magnificent, and then I was off. And you know how it works, once you’ve got it in mind the universe puts it in your face constantly.

I think my interest in France would have been just a passing phase had it not been for two components important to someone like me:

1) Paris = city of lights = romance

2) France = amazing pastry. Don’t agree?

Croissant.

I think I’ve made my point. Any country that gives us wine, romantic places to drink said wine, and fantastic food and pastries to consume with the wine is a place I want to be. Okay, I’ll start planning that trip.

What is your dream locale and why?