A new way of seeing things

Cold. Below freezing tonight. Somehow it adds to the romance.
We are searching for a restaurant in the back streets of the Marais. We take a right and a left off the Rue des Archives and there it is. Le Coude Fou. A classic Parisian bistro.
Entering, we are greeted by soothing heat, large provincial murals and rustic tables and chairs. Diners jammed on top of each other.
‘Hello.’
‘Bonsoir, monsieur.’
I raise two fingers.
Hand gestures indicate they are full.
I turn to Helen, ‘Maybe we should go?’
‘No! I like the vibe.’
The vibe determines a lot of what we do.
The waiter gestures to the long bar that magically has two empty stools at its corner. Within seconds Helen is already sitting, searching for a wine list.
The bartender is next to us smiling, speaking French. ‘Pinot Noir?’ I ask. Moments later the wine list appears. Of course, we’re in Paris, not Melbourne. The Pinot Noir offering isn’t a couple of wines by the glass, but about 25! My mind races, I remember a waiter friend telling me never pick the second wine on the list, that is invariably the worst. I choose the fourth, as it is only one Euro more than the second.
The wine is spectacular as is the vibe. Helen was right.
The diners are beautifully dressed, animated and enjoying their food. Not a word of English. Paris!
Half an hour passes and on our third glass of Pinot, a table becomes available. Wow! A table for two by the window. I point to our Pinot glasses and ask for a bottle. ‘Oui monsieur.’
The menus are placed in our hands, all in French. But our confidence is high. We inspect the dishes at other tables. One is unavoidable. Many diners have ordered it. A bubbling concoction of cheese and bread.
‘What do you think of that?’ I ask. Helen nods, eyes wide. The waitress writes on her pad. Entrées chosen. I refer to it as fromage on fromage on fromage, with croutons. Three types of goat’s cheese, baked, on crusty bread. I know how that sounds, but seriously it is the most delicious dish. The menu lists it as Crottin de Chevre Chaud. Literal translation, “warm goat dung.” But forget the translation, as this dish is an absolute ripper!
Incredible food, amazing vibe and plenty of Pinot Noir. Combined with an intimate table and candlelight, romance abounds. As I gaze at the street, the Rue de Romance, I wonder if it is finally time to propose. Maybe one more glass of Pinot.