15 octobre 2009

Welcome to Borough Market, London

If you ever happen to go to London and if you are at least a bit interested in food-related things, then do not miss Borough Market, close to London Bridge.I  lived 6 monthes in London when I was a student and I had never heard of it until last year !  How incredible is that, especially since the market has occupied its present site for...250 years ! I went there last week, during a short 2-day stay in the British Capital. Love at first sight for me : what a great atmosphere, what wonderful smells, what a variety of... [Lire la suite]
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30 septembre 2009

Comme un petit "coing" de paradis...The new "queen-ce" of jams ?

Confiture de Coings simplissimeEasy Quince Jam My very first jam...and an unexpected sucess : the taste and the texture were exactly like my grand-mother's and let me tell you that it was quite a challenge ! At the beginning, when I took a look at my sauce pan, I really thought that I was going to face a big failure : my quinces did not want to turn into a gorgeous red color ! What happened ? I just waited a bit longer and finally, a miracle ! They blushed, hehe ! One just has to be patient, it can take from 1 to 3 hours to get... [Lire la suite]
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14 septembre 2009

Comme un petit air d'Alaska...Alaska is in the air...

Tartare de Saumon aux Granny Smith et à l'AvocatSalmon Tartare with Avocado and Granny Smith Last summer, I was in Alaska. Mind you, I was wearing fleece and a raincoat while you were parading on the beach in your tiny bikinis, lol !  But there, I had the priviledge to see tons of wild fish happily living their lives in the ice-cold rivers, swimming against the current. Sometimes I had the feeling that the river was made of salmons, not of water ! One has to know that wild salmon is not an endangered species in Alaska thanks... [Lire la suite]
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09 septembre 2009

Retour en douceur(s)...A sweet return...

Panna Cotta au "Buttermilk" et compotée de figues blanches à la NoisetteButtermilk Panna Cotta with white figs compote and Hazelnuts Life can be funny sometimes...I have just spent almost a month in the USA, and I really fell in love with buttermilk. The revelation came from the amazing pancakes served every morning for breakfast at our hip hotel in Seattle.They were so moist and airy at the same time, mmmm, divine...I knew I had to bring some buttermilk back to Paris because I was convinced this product simply did... [Lire la suite]
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28 juillet 2009

Encore deux menus gourmands à Megève ! Two more gourmet menus in Megève (French Alps) !

  I had already mentioned the "Refuge" restaurant last summer here. Each visit to this restaurant (and this was my 4th), confirms my first impression : the best quality for price ratio in Megève (French Alps) hands down ! When one eats there, one has the feeling that there is a passionate Chef behind his "piano" : the freshest produce, the nice presentation, the large portions (too large according to some people, but hey, you have the choice not to lick your plate !) and the amazing staff. As for Brasserie... [Lire la suite]
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25 juillet 2009

cours de cuisine Emmanuel Renaut

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03 juillet 2009

Enchantée mais pas bluffée par le Bristol/delighted but not "wowed" by the Bristol

Date of lunch : june 2009 Résumé en français Très sincèrement, un repas (encore un anniversaire de mariage) vraiment délicieux et très très agréable, dans un cadre bucolique enchanteur, entouré d'un personnel plus qu'aimable et professionnel mais je n'ai pas été impressionnée comme j'avais pu l'être aux Amabassadeurs ou, dans une moindre mesure, au Pré Catelan. Il manquait cette petite magie (ou folie?) qui m'avait fait dire "wouah" toutes les deux minutes chez Jean-François Piège et Frédéric Anton. A three-star... [Lire la suite]
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25 juin 2009

Recyclez des prunes pas au top dans un Clafoutis ! Plums second chance in a Clafoutis !

Clafoutis aux Prunes de la RégaladeLa Régalade's Plum Clafoutis Actually, this recipe cannot be found at "La Régalade"; it comes from one of Chef Bruno Doucet's friends. I felf I had to rectify as I would not want to be responsible for a big misunderstanding if ever you came to have lunch or dinner there and asked, in vane, for this great dessert ! A slightly different version from the traditional one with cherries, and it was a great way for me to use my "too acid for my taste" plums. I bought them... [Lire la suite]
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20 juin 2009

Step by Step : How to slow-roast Tomatoes ? Comment confire des Tomates ?

This cooking method is an amazing "natural" flavour enhancer. Not to be confused with sun-dried tomatoes which one can easily find on greenmarket stalls or even in jars in supermarkets. No, here, we are talking of tomatoes dry on the outside but still wet in the inside.The taste is close to tomato paste, it is incredible.I like to make them plain (no salt, pepper, nor dried herbs) so I can season them later, by batches, according to their future usage.And, most importantly, I peel them : even if that seems tedious and time-consuming... [Lire la suite]
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12 juin 2009

Fast and Economical : Street Food in New York City ! Rapide et pas cher : Street Food à New York !

New York is a city where it is easy to grab food in the street, because of  the abundance of  vendors selling not only giant pretzels or Hot Dogs, but also full meals from different origins : asian, east european, middle eastern, mexican and so on...Some of them have also gone upscale : Adam Perry Lang of Daisy May's BBQ USA has a cart specialized in chili and pork sandwiches, and Danny Meyer, the famous owner of such reknowned restaurants like Union Square café and Gramercy Tavern, has opened the Shake Shack... [Lire la suite]
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