Musee D'orsay, you don't say...

 Today we planned to bike through Paris and end up at the Musee D'orsay (by the way, if you ever go again, buy tickets online as the line is always long and they accept the barcode off your phone) Once we got inside, we saw the "no photos" sign. No photos throughout the entire museum?! Actually, I could snap photos of the building itself, just not the art. Dommage. At least I've been here once before and there are tons of photos already in existence. Here's the beautiful clock!

 I tried to sketch a bunch of pieces in here and even attempted the big room, but it was way hard. And this is totally lame, but this first sketch, I forgot to write down the information of it. No creator, no name, no nothing. I spent 5 minutes online and I'm coming up short. The only way I'm gonna figure this one out is if I go back.

 I had so much fun sketching this bust not only because I could stand right in front of her, but also because she had the best draping. Also, Aaron said that it looked like I rubbed her boob a lot....which I did.

This is Narcissus by Paul Dubois. I didn't know it was Narcissus until after I finished but now I totally get it. The draping on this one I loved as well. This was my first penis I've ever drawn. I don't think it was awful either.

This one is called "Eve apres le peche" which is Eve after the peach. (If peaches were the forbidden fruit, I would understand why she wanted to eat it) I loved it because the artist had made Eve so round and voluptuous. Not fat, voluptuous. Also, the serpent made an appearance. It's by Eugene Delaplanche.

After the D'orsay, we came home, had some macarons, and prepped for dinner. We chose a fondue place that we visited 5 years ago called 'Pain Vin Fromages'. If that's all they serve, I'll be very happy! It was fantastic! As good if not better than I remember. We got meat fondue, cheese fondue, and what kind of fondue dinner would it be if we didn't wash it down with chocolate fondue?! They're so serious about cheese there that they have a map inside your menu with the regions of cheese and what type they are (cow, goat, sheep).

 Mmm, I can still taste it. They gave us some sauces for the meat and holy moly, the poivre sauce was fantastic! We washed it all down with sancerre wine and kir for dessert. I think Allison had a good time and we were all happy to eat fondue!