fairfranco
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Posts posted by fairfranco
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What texture are you trying to get excactly?
It's really about the kneading and the rolling to get it just right.
Ingredients wise you just need 100g of ideally type '00'flour to 1 egg.
Making taglliatelle is the same as making any other pasta and it is just the way it is cut that makes it taglliatelle which you have shown in that video in your post.
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Decided to make myself a quick souffle with some left over egg whites.
Would have been good with some kind of additional sauce but was keen to get eating it having just got back from a killer game of squash!
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this evenings desert.
Bread and butter pudding with marmalade glaze.
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A fantastic day at the pub won me a whole duck and a whole crab in the meat draw!
I've never had a whole duck before and was pretty keen to try doing peeking duck having read a load of recipes. Unfortunately I live by myself and the friends I invited round couldn't make it round before I needed to cook up.
Decided to do a pretty simple dish, rubbing the duck skin in 5 spice and salt, cooked it skin down till the fat had rendered out and gone crisp then added some ginger, honey and soy sauce and turned over.
Once the duck was done I stir fried some veg and cashews.
For a first effort it came out pretty well and I look forward to using the other breast and the legs and wings next...need to find a plan for those! Also got stock to make and some spare far to render down.
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Are you sure that was the Paris place?
Not to say it wasn't good value but I did notice there was a restaurant in New York called Jadis where as this thread is regarding a restaurant in New York.
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I went to Jadis during a 1 week trip to Paris this week and the recommendation of some on here as well as David Lobovitz whose Paris recommendations I had taken with me.
The place was packed when I arrived at 8pm and was completely fully half an hour later. service was good though I found quite quick.
I had the 5 dish degustation menu (45 euro) which began with my personal favorite dish was the apple ravioli. It came with a sauce though unfortunately I didn't note what I was told was in it and I couldn't quite place it well enough though it was delicious had a small kick to it and a pepperyness. The apple ravioli was the start of the dish though, cooked perfectly and providing a lovely freshness.
Then I had the Scallops cooked 2 ways in a bleurre blanc sauce. This was a flavorsome and smooth dish.
The main course was quite an unusual mix for French restaurant of chinese noddles with peas and peppers with a spanish wine sauce giving a kind of cross between a spanish and asian flavour but then on top of it is a saddle of rabbit. Was good but quite an unusual mix.
2 desert plates which were both served at the same time, first was the rice pudding which came served in a jar with a big wooden spoon while the plate held the pineapple and pomegranate. The rice pudding I believe had coconut milk in it and this made a lovely combination with the tropical fruit. A little like a Thai dessert of sticky coconut rice with fruit that I enjoy.
The second desert was a small cake with lemon curd, lemon jelly and lemon Ice Cream. A refreshing end.
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I thought the place was very nice and had a very popular local bistro atmosphere. It didn't blow me away but I did find it worth the trip which personally I didn't find that far though I guess if you live there and you don't live in that direction you might find it a trek. I walked to Eiffel Tower afterwards and didn't find it that far.
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glad to see a photo of the main course souffle as I'd forgotten to take photo' until after the main course and that was what I had!
Just got back from Paris having managed to get the boat back home with the current air issues because of the volcano.
I had a great experience at Michel Rostang's and had the 65 euro meal having not seen any mention on the wine but had wine matched with the courses as a regular addition.
I went on my own and being my first experience Michelin Star restaurant experience and being the youngest person in there I was impressed at how the waiters, especially the head waiter did their best to put me at ease. The head waiter spent a lot of time chatting with me as well as doing a good job explaining dishes.
As was said in the review above the place is very homely in a sense, "like an old friends" as was said and while beautifully laid out it had a relaxed at atmosphere, there were 2 other lone men who had ended up spending most of the meal talking and sharing their experiences across the restaurant with one of them having a well behaved dog kept under his table! (The dog had been fed in a Michel Rostang dog bowls though i'm not sure what luxurious dog food he got!)
My meal started with 3 amuse bouche - a mini "Sardine Club Sandwich", a sausage slice with pistachio and a mini moulle tart. The tart was my favourite of the 3 with a very refreshing flavour.
I then got an asparagus soup which also proved a refreshing precourse though had a pleasing deep flavor of the asparagus.
My first chosen course, another light refreshing one, which proved a wise move with the rich and filling nature of my main was poached Oysters with jellied lime, stewed leeks and smoked herring eggs. Accompanied by a bruschetta. This smooth and refreshing combination went down beautifully on the bruschetta and could well have been my favourite course.
Next I had the La Quenelle de Brochet soufflée à la Crème de Homard as reviewed above. While I loved this dish and rich lobster sauce the souffle was massive and proved very filling and hard work at the end for me! My palate's not all that acustomed to the rich flavours but I was amazed at how big the souffle was. All the same I did eat all of it and mopped up most of the sauce (which was topped up half way through eating) with my bread roll.
For the desert I had told them that I love chocolate and they certainly delivered chocolate. The biggest most perfect melt in the middle chocolate pudding you ever did see. (photo's to follow)
Though it looked like it had been slightly overcooked from the outside with a little blackness around the edge but when I broke it open I wasn't dissapointed as the rich and smooth dark chocolate ozzed from the light fluffy cake exterior. The pudding was surrounded by a lightly flavoured coffee sauce.
This was also accompanied by a spoon of chocolate ice cream which went down very nicely.
Finally as above I had the selection of treats which I struggled through determined to try as many as possible as I finished my sweet wine and coffee full from the previous courses!
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All in all an excellent experience, surprisingly large portions, a friendly atmosphere, some lovely classic rich flavors followed by a much needed afternoon nap!
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thanks for that fantastic write up!
Looks and sounds fantastic and I look forward to going. I'm booked to go on Thursday lunch.
I feel I deserve such a treat the pain my legs have been in today after the marathon and also after the over celebration all evening!
I shall post my thoughts when I get back.
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Next Tuesday, on April 12, chef Alain Ducasse will be hosting a food market in the interior courtyard of the hotel Plaza Athenée. He's rounded up his favorite producers and is opening the marché to anyone who wants to visit and shop. It's sounds surreal, and like a super excuse to check out this five star luxe hotel.
The market will be open from 10am-noon, and then again from 2:30-6pm.
Hôtel Plaza Athénée, 25 avenue Montaigne, 75008 Paris.
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I'm going to Paris tomorrow for a week running the Paris marathon before gorging on fine food and wine.
Having left it too late to book L'Astrance which looked to me like one of the most exciting places to go form the reviews I have read I'm thinking of booking for lunch and Michel Rostang with his 79 euro lunch menu.
Has anyone been recently and have any thuoghts on the current lunch menu or opinions in general about the place?!
Another question, do you know what the dress code is here? Is a jacket required? I probably wouldn't take one otherwise so it's something I'll definately need to know!
Does anyone have any other recommendations, costing not more than the Michel Rostang lunch and not requiring weeks of booking!
And can anyone recommend anything that's maybe going on specifically next week at all (until Thursday!)?
thanks!
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oops.
sorry, don't know how I mixed this up with the sweets page!
Could one of the mods move it please?
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No one eating any sweets over Easter?
I made passion fruit and lime souffle today. They came out pretty well all be it I didn't get them to come up straight.
Flavour wise I wish i'd gone with 2 passionfruit instead of 1 and more lime juice as I felt they lacked a bit of flavour.
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cheers David!
would you normally add a bit of water to that when you use it then if your not using it in a liquid based thing in first place?
Sounds like a stupid question...I guess you would?!
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I've recently bought Julia Childs mighty French cookery book and decided to make some beef stock yesterday.
It seemed to go pretty well and having now come to scrape the fat away and found it to be very jellied.
I know that it can go very jelly like but she didn't mention this stock going that thick and I wanted to check with you knowledgeable folk if you'd expect that to happen and if that's ok then should water be added to it when using it?
I used Beef shin meat and bone and another bone...possibly shin as well!
It cooked for about 5 hours just about simmering and I left it covered over night afterwards.
Sorry if I'm being a bit vague but any help would be apreciated!
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Don't know why you're not happy with the photo – looks great!
cheers! I think it was more just down to the Pork looking overly dark in it... I didn't really check photo's when I took them as I was hungry and wanted to eat!
That does look delicious, and for me the plate has its nostalgia value. You mentioned before that you'd a new lens - how is that working out ?Pork chop with part fried, part roasted potatoes, tomato, carrot, onion and leek with a butter and wine pan juice sauce.The new lens is great. I've not got fully to grips with using it on manual at the moment. And have been using the basic close up auto setting on the camera but I'm loving the pictures i'm getting, lovely and clear close up shot's with great detail. I've got a few deserts up on the sweet's topic as well. I'd like to have caught the bubbling of the crumble just out of the oven better but that's something to work on. (have to make more crumble!)
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Loving the huge variety of dishes on this thread each day. some gourment, some quick and simple but all looking tasty! Yum!
Not too happy with the photo but the food was tasty.
Pork chop with part fried, part roasted potatoes, tomato, carrot, onion and leek with a butter and wine pan juice sauce.
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Rhubab and ginger crubmle with custard.
It's a classic!
I caramalised the rhubarb in the pan with the ginger then gave it a douse of rum before getting it in the oven. Loved the flavour from the syrup.
As the picture shows, you can never have too much custard! (unfortunately it's ice cream only with today's second round of crumble!)
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It looks great. I followed the link to David's recipe thanks for providing it. He did not specify what type of flour to use. What type did you use ?
I'm in UK and used Plain Flour. I believe AP Flour would be your choice in the US.
I've commented in the other thread that you made also.
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Aloha Steve, the writer of the recipe is in Paris so would probably have different flour available to you though he does mention somewhere his American alternatives to many of the things he uses.
I personally assumed (UK) plain flour as the recipe included both baking powder and baking soda .
I'm not sure of the standard baking flours available in the US but in the UK you would generally use either self raising flour or plain flour. Self raising being flour with baking power added (i think).
Plain flour that I used worked fine for this recipe.
For any general cake recipe's I would probably assume plain flour for baking unless otherwise stated.
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Do the sheperd's look after the cow's in Canada?!
crazy place!
But yeah I have heard plenty of people call it sheperd's pie with beef.
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David Lobovitz banana and chocolate upside down pudding.
I should have had smaller chocolate pieces but pretty tasty.
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cheers for the response guys.
didn't end up reading it till I'd cooked something up.
Decided to make borrito's in the end which went down pretty well and made use of a bit of my sour cream.
marlene cottage pie is something i've had plenty of times but never actually made, must make it soon. Shepherds pie should use lamb mince rather than beef.
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I've got 500grams of minced beef to use for dinner for me and to have some left for another meal.
I've not been all that original with my minced beef cooking and have tended to either cook a bolognese/ragu sauce, a lasagne or a chili con carne. I've also done burgers and meat balls a couple of times.
I'd like to do something different and Mexican with it.
I'd love to see some ideas for what I should cook up.
I have a resonable amount of stuff in the store cupboard and plenty of onions, carrots, red pepper, chili, garlic and brocoli that can be used but a small supermarket is along the road from me if I need anything else. I've also got sour cream which I wouldn't normally have in stock as i'm using it for a banana and chocolate upside down cake i found a recipe for today.
any ideas please?
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bit of an English question here.
Are fish sticks the same as Fish fingers?
Fish fingers being strips of fish (or processed fish) covered in breadcumbs in finger size pieces famed by Captain Birdseye!
Dining on your own
in Restaurant Life
Posted
I don't mind it myself though do feel a little akward at times.
I made my first visit to a Michelin star restaurant last year and went alone. This was because I was in Paris by myself having done the marathon there. A friend and his girlfriend had been with me for the marathon but I knew it was something they wouldn't really appreciate so went after they'd gone home (I was staying another 5 days to sight see by myself).
Went to Michel Rostang and found it a great setting and the head waiter was superb at making me feel at ease. Frequently came and chatted with me both about the menu and in general.
Interestingly in that restaurant, of the 5 or 6 tables that were occupied 3 of them were lone men! That is unless you discount the 1 gent who had been allowed to have his dog under his table with him!
Though i'm not sure what to think about a dog being in a fine dining restaurant it was well behaved and seemed to go towards the relaxed feel of the place and he seemed like a regular from the way he spoke to the other lone man and the head waiter.