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Posts posted by Patrice

  1. In the June 2002 issue of GaultMillau, Gagnaire speak of his new adventure in London. His ''Brasserie nouveau genre'' like he describe it will have for chef: Grégoire Sein. Gagnaire state that he will not work there. This new restaurant will have an innovating design with music, video and exhibitions...

  2. While in Bordeaux, I had the chance to eat at Gravelier and la Tupina.   These 2 meals were very good and very different.

    La Tupina is very rustic with his wood oven.  The food is quite rich ( lots of foie gras, pork...) but superb.

    Gravelier his own by Yves Gravelier, the husband of Troisgros daughter.  It's a small but modern restaurant.  There's a big glass that make it possible to see everything going in the kitchen!!!

    The food was very good and quite unusual: asparagus milk-shake with white truffles,  Foie gras in papillote with cèpes and green apples...

    If you want, the chef can prepare for you a special 5 courses degustation menu for 250F...

  3. Wingding-I really don't think the purpose of Cabrales question was to give example of dishes that provoke severe laught from the people who recieve it.  If it's the case, excuse me, I didn't understand the question.

    Presenting food on uncommon surfaces is, IN MY OPINION, a way to surprise, to put fun into a meal!!!

  4. Tru, in Chicago, serve quite a lot of ''humorous'' dishes:

    -Fish and Chips : tuna tartar with chips of vegetable ( the tartar is served in a small bowl on top of a fish bowl contaning a live fish...

    -Foie gras with oatmeal with maple syrup

    -caviar staircase

  5. 2 of the desserts: pineapple carpacio with cilantro and lime sorbet  and, sweet pleasures, are both signatures desserts from Pierre Hermé.  The last one, even has the same name: Plaisirs sucrés ( you can see a picture of the dessets on Hermé's ''Plaisirs Sucrés'' book...

    Is there a pastry chef at Bouley?

  6. I went to both, Susur and Senses recently.  I was a little bit deceived by Susur, we had his backward degustation menu ( you start with the main course and finish by the soup and then desserts) some courses were really great ( foie gras with poached pear with mustard and lime jelly) but others ( like the desserts) weren't good at all.  It's still a must in Toronto.  On the other hand, Senses was really really great.  Inventive menu and very well executed food.

  7. I went to Mantra about 2 months ago for lunch.  We had the same tasting menu offered for dinner. The food was good in general, the main course, lamb with foie gras was really great.  We didn't had the chance to choose our desserts, we were served a chocolate trio...

    Maybe it's better to choose à la carte.

  8. My rice pudding was infused with some orange zest and some vanille beans. I used a little bit of whipped cream at the end to ''lighten'' it...   When it's time to served it, I put some dried raisns and some pine nut.  It was servred in a big soup bowl, with the carrot juice around the rice.  The carrot juice was freshly pressed, then infused with a little bit of cardamom, citrus zest, some more vanilla and I add sugar.

    The cardamom ice cream was put on top.  I liked this dessert a lot but, it wasn't one of the most popular on the menu...

    The date tatin was made like a real tatin: some caramel in the bottom of an individual tart mold, a little bit of butter. Then a put the dates on the caramel and it was topped with pâte feuilletée. These tart were kept in the cooler and cooked at the order. The pistachio ice cream was served on the side, with the safforn anglaise.

    Poached or roasted fruits can also work very well with indian food: poached pear  in spiced cardamom siryp with some crushed pistachio nougatine ( pistachio in hard caramel). Roasted pineapple with cinnamon.

    Other american desserts can also work very well: a good carrot cake with some nuts and spices...

    I'm really interested in knowing more things on indian desserts.

  9. Suvir-my knowledge on indian's desserts is quite poor.  I never had the chance to taste any interesting dessert in any restaurant.

    On the other side, I like to use some ''Indian's ingredients'' in my desserts.  I love spices: cardamom, saffron, cinnamon.  Most of these spices are perfect pairing for automn or winter fruits.  Apple and cardamom is a fantastic match. Pear also goes very well with theses spices.  Nuts and dried fruits are also fantastic to had flavour  and texture to your desserts.

    I never made any classic Indian dessert but, some of the desserts I made were inspired with flavours from India:- Dates tart ( like a tarte tatin ) with pistachio ice cream and saffron creme anglaise.

           - Rice pudding with dried raisins, pine nuts, cardamom ice cream and carrot juice

  10. I don't know if someone made mention of it somewhere, but in the April/May issue of The Wine News, there's an interesting story on Ferran Adria.  Beside giving the great importance of his contribution to cooking, they met some chefs who worked or did an internship at El Bulli: Jose Andres of Jaleo, Kenneth Oringer of Clio and Jordi Valles of the Ritz Carlton in Key Biscayne Florida.

  11. Cabrales-- This menu was for the Montreal Highlight Festival, I don't have it with me  but I'll find a copy.  I remember my dessert: rosemary pound cake, poached and caramelized pear and olive oil sorbet.  I'll make some research for the other part of the menu...

  12. Thank Cabrales for this report of Hermé's dessert.  I'm really a Hermé's fan, but I don't have the chance to taste his work very often.  

    Loukoums are from Orient, they are kind of jelly ( a little bit like pâte de fruit) flavoured with rose water, nuts, vanilla.

  13. Cabrales: I included Passard's dessert, because I think that even if tomato is a fruit, it more often use in non-dessert preparation as a vegetable.  I think Maximin was one of the first chef to use vegetable and, also tomatoes... in desserts.  Passard was the one who really popularized it. These day, vegetables in desserts are becoming more and more popular.

    Personnaly, I found Passard's dessert quite interesting. But, Magnolia is right, I don't think, all this tableside work is necessary.

    Magnolia- Passard alsob makes a savory mustard ice cream that he serves with a gaspacho!

    You are also right with your olive oil ice cream. When you use an important amount of fat in an ice cream ( peanut butter, oil, cheese) you can have some problems, the fat often solidify before the others components of the ice cream.

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