March Madness: A Seafood and Dessert Adventure

by Melissa Guerrero | March 30, 2023

On March 30th, we gathered at a local restaurant to catch the college basketball games. This year, we were happy to welcome our new French intern, who was eager to experience the excitement of March Madness in the United States.

	March Madness is a thrilling time for basketball fans across the United States. As the top college basketball teams compete for the championship title, fans gather in restaurants, bars, and homes to cheer on their favorite teams. For Mireaux, March Madness meant enjoying some delicious seafood appetizers at a local restaurant before indulging in some delectable French bakery desserts.
.At first, we went to the Blue Bar off of Memorial Dr. because there is a beautiful view of Houston’s Buffalo Bayou, but when we arrived, the bar was closed for a private event so we quickly had to find another place to take our team. We decided to go to nearby “Willie Gs” at the Post Oak Hotel. We ordered a variety of shareable dishes that we can all enjoy. Maureen indulged in her favorite food, french fries, which there is no shortage of in the US.
We tried to explain Maureen how big sports are in the US, and the difference between college basketball and professional basketball. We even threw in info on high school basketball, which our CEO’s son played in. Sadly, Maureen told us there is no such thing in France -no college sports at all. So this is definitely exciting for her to see. After the appetizers, we were looking for a place to eat some sweets. The Post Oak hotel has a “very appropriate” French Bakery so we decided to go there. There was a variety of desserts to choose from. Maureen was already missing her homeland so she opted for the good ole “Croissant”, while Stacy, Miriam and Geno chose ice cream. Melissa hesitated before finally deciding on authentic french macaroons. In the end, March Madness is not just about basketball. It’s also an opportunity to bond with colleagues over a shared love of the game and good food. And with the addition of our new colleague from France, we had an even richer experience, learning from each other and forming new connections.

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