31 décembre 2009
Photo taken from Nomyia restaurant by yours truly in november 2009
22 décembre 2009
Parmentier de Volaille de NoëlChristmas Poultry "Parmentier" Now that I have done my homework (heehee) by sharing with you an entire festive menu last week, let's answer Ze question, that every cook fears : what to do with leftovers ? And don't think you won't have any, it is just impossible : when one makes a meal for a large party, one's eyes are bigger than one's guests' stomaches ! So, if you have some smoked salmon left, try these mini cakes. And what about roast turkey (or chicken or capon or duck or geese) ?... [Lire la suite]
18 décembre 2009
Joyeuses Fêtes en avance ! Happy Holiday Season (in advance) ! (click on the picture to read the recipe, cliquez sur la photo pour la recette)
15 décembre 2009
What is Menu for Hope?Menu for Hope is an annual fundraising campaign hosted by Pim of Chez Pim and a revolving group of food bloggers around the world. Six years ago, the devastating tsunami in Southeast Asia inspired Chez Pim to find a way to help, and the very first Menu for Hope was born. The campaign has since become a yearly affair, raising funds to support worthy causes worldwide. In 2008, Menu for Hope raised $92K.Each December, food bloggers from all over the world join the campaign by offering a... [Lire la suite]
14 décembre 2009
Dessert de fêtes : Et pourquoi pas une bûche au Tiramisu ? Festive dessert : Tiramisu Yule log, anyone ?
Bûche "Tiramisu" aux MarronsChestnut "Tiramisu" Yule Log Oh My God, I really have gone very classic this year : a soup, then stuffed chicken, and finally a yule log ! Could not be more traditionnally French ! (Apart from the savory amuse-bouche : an asian inspired salmon tartare in Passion fruit rinds).A big change from my British Christmas two years ago or even my white&Cream festive menu from last year...But I have a good excuse : did you notice the small picture on the left ? This totally decadent Tiramisu yule log made the... [Lire la suite]
10 décembre 2009
Forgive me for a little interruption in my "festive menu" saga. The dessert will be made only tomorrow, so I won't probably be able to post about it before monday. So, meanwhile, I would like to share some photos I took earlier this week of some gorgeous christmas windows in Paris. Galeries Lafayette has chosen a gourmand theme for its windows without leaving fashion aside : the little bears making a feast are dressed by great designers and ultra-trendy brands like Jean Paul Gaultier, Kenzo, Zadig & Voltaire, Marc by... [Lire la suite]
04 décembre 2009
Plat de fêtes : Le foie gras et les cèpes s'acoquinent avec le Poulet ! Foie gras and Porcini make friends with chicken !
Blancs de Poulets farcis au Foie Gras et aux CèpesFoie gras and Porcini Stuffed Chicken Breasts This recipe is a classier (and more expensive) version of one of my big classics. Or how to impress your guests without sweating in the kitchen. It is all in the way of incising the chicken breasts in order to create a large "pocket" for the stuffing and most importantly, in the way of "mummifying" them with puff pastry strips. After baking, the result is really gorgeous, so do not hesitate to show your... [Lire la suite]
01 décembre 2009
Entrée de fêtes : les légumes oubliés en vedette ! Festive Starter : Forgotten vegetables are the stars of the show !
Jerusalem Artichoke and Chestnut Soup, home-made Grissini with Espelette PepperVelouté de Topinambours et Châtaignes, Grissini d'Alba au Piment d'Espelette It is Lili and her fabulous recipe who made me crave for Jerusalem Artichoke for the very first time in my life. Even if there is an obvious come-back of what are commonly called "forgotten vegetables", I was not really fond of them. Well, it was what I thought. The truth is : I did not know them. When I read on Lili's post that Jerusalem Artichoke tasted a... [Lire la suite]