Relais de l'Entrecote Secret Sauce Recipe

Amazing what you can find on the internet with a little digging... Now , if I could only find the correct measures...

"Le Relais de Venise instead served the dish with a complex butter-based sauce containing tarragon, marjoram, dill, rosemary, thyme, basil, paprika, anchovies, and numerous other condiments and spices"

Stella Maris

This lunch at Stella Maris was the first meal after their (inevitable, however long) first Michelin star. I'm not so sure Yoshino-sana was in the kitchen, as he normally comes out to say hello, but the level of cooking was certainly up to snuff. The langoustine tempura perfectly cooked and accompanied by every type of asparagus available. The filet of sole was tasty, although perhaps a touch undercooked, and the sides of brocolli cheese and "bubble and squeak" astoundingly good. The dessert of skewers of tiny baba au rum was good. Special mention for the gaspacho with cucumber gélée and especially the superb amuse bouche parmesan galette.


Gazpacho with cucumber gelée

Langoustine tempura with asparagus

Filet of sole with side of broccoli and cheese and SUPERB (intended?) take on "bubble and squeak" (cabbage with semi-mashed fried potatoes ?)

D'Chez Eux Gogo review

D'Chez Eux

Tucked away in a small street behind the Ecole Militaire in the seventh, D'Chez Eux is a hardy stalwart of Paris' traditional bistro culture. Offering a fine, uncomplicated classic French cuisine, with specialties such as home-made charcuterie, cassoulet , cote de boeuf, well-chosen wines, fine cheeses, etc. The starter of huge garlic-butter infused Burgundy snails (served sans shells) was superb, the fresh white asparagus in a white vinagrette gargantuan, and the crispy-skinned roast coquelet with tarragon cream sauce simply perfect. The cheese plate was small but well chosen with St. Nectaire, camembert, roquefort, etc, and the crowning dessert the best chocolate mousse in Paris (sorry no picture..)




Burgundy snails and garlic butter sauce


Seasonally fresh asparagus


Roast chicken with cream tarragon sauce

Breizh Café Paris Gogo review

Pré Catelan lunch

Langoustine ravioli, served in a virgin olive oil bouillon, with pepper and mint

Langoustine nems with jus de romaine and roasted peanuts

Veal sweetbreads cooked casserole-style with truffles and tempura of capucines with garlic

Tempura-style lobster "balls", topped with caviar, accompanied by "wasabi" salad

Deconstructed pidgeon with fresh pea-filled macaroni

Pidgeon maigret and sausage

Apple dessert (apple actually a hard sugar construct filled with Carambar ice cream, cider and exploding pop rocks)

Condé Nast Traveler May 2007 - MY PHOTO!

It's the tiny one of the Cantine de Quentin. Smallest contribution to the magazine, but a contribution never the less!

Breizh Café Paris

Paris' chouchou of the moment is a creperie located in the oh-so-chic upper Marais in the midst of cutting-edge art galeries and hip clothing stores, which opened a month ago to rave reviews from the likes of the fooding people, François Simon and his band,L'express, etc. What makes this creperie special is the pedigree of it's owner, who opened his first establishment in Cancale, before moving with his Japanese wife to Tokyo and opening eventually five other establishments in the Japanese capital and Yokohama, before returning to Paris. The kitchen staff are all Nippon, with the technical skills inherant to anyone Japanese in the food business, and the ingrediants are all top-notch and French - Bordier butter, the finest black flour, homemade jams, artisinal hams, bacon, freerange eggs and cheese, exceptional ciders, Breton small-production beers... short , this is everything a creperie should be, and markedly different from the rest of this world of insipid pancakes.



Lancelot beer and superb Breton cider by the pitcher

Breizh Cola!

Black flour crepe with artisinal bacon, egg and mushrooms



Notice the ALATO DESIGN storage boxes on the top shelf

UNICO review in Monocle magazine

Bodrum food

Envie...


Pastry filled with rice pilaf, cinnamon, and chicken, tasted a little like a Morrocan pigeon pastilla


Grilled veal chops


...all with this picturesque view of Bodrum harbor..

Shame on Bodrum Airport

Seen by yours truly this morning at the Bodrum airport in Turkey. How shameful- are there no regulations for things like this? An airport is, after all, a reflection of the country... Not only were the potato chips vastly overpriced, here are a few other delicacies: pizza slice 5€, croissant 4€, kebab 9€...more soon

Meiji in Gridskipper

Pharamond restaurant Paris

New York Mag for the real Paris insider news

Even I didn't know the Gare Saint Lazare had a TGV !!! Thanks New York magazine!

L'Arome restaurant Paris

Meiji restaurant Paris

Pharamond

Open almost continuously since 1832, this Paris landmark restaurant, located in a quiet square not far, but still hidden from, the horrible Les Halles area, has recently reopened with the vision of Sylvain, formerly of the cult-luxe bistro L'Ami Louis. Using many of the same suppliers, Pharamond brings back quite a few bourgeois classics, such as their unbeatable Bouche a la Reine , or Vol au Vent, a perfectly conceived puff-pastry, filled with ris de veau, button mushrooms and a superb, earthy, salty sauce I couldn't get enough of. The Cote de Boeuf, weighing in at 1.2 kilos, was delicious, tender, and infused with the homemade butter it was cooked with. Also, the cellar is very interesting, with a lot of old bottles from Sylvain's personal collection. The private dining rooms on the third floor may be privatised starting from two people, for secret trysts, and assorted skullduggery.


Facade


Private Salon


Private Salon


Bouche a la Reine (Vol au Vent)


1.2 kilos of beef (before)


Cote de boeuf


Final result!