First time trying Crème Brûlée — completely converted

I had never tried Crème Brûlée before this visit and I wasn't sure what to expect. The deeply layered taste hit immediately and made sense of the dish in a way descriptions never quite do. shallots is an ingredient I'd not encountered used quite like this before.

The a Parisian bistro setting added something to the experience — this kind of food makes sense in that environment. the terroir philosophy links food to its region of origin. My server recommended a digestif of Calvados alongside and it was exactly right. I've been telling everyone to try Crème Brûlée. Outstanding first encounter.