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Found 597 results

  1. There has been an intriguing topic running on the Italy Forum that I think could be mirrored/echoed here. We’ve discussed haute cuisine, products and chefs but I’m not sure we’ve tackled in France some of the issues mentioned in Italy. And while some of the folk contributing to the discussion there are active here (FatGuy, Swisschef, docsconz, Markk, etc), this may be new to others. Hathor started it out by saying: Rather than quote more quotations, take a look at it and see if it stimulates ideas about traditional vs. contemporary French cooking/cuisine. I think it does.
  2. Last weekend I ate at a friend's favourite restaurant because it was his birthday. The steak had a sauce I've never heard of and can no longer remember. It started with T. Asked the Carrie Ann Moss lookalike waitress and she said it was a very traditional French sauce (this is a bistro type place) with tarragon and I don't remember what else but mostly herbs and vinegar. Definitely no cream. But apparently not actually like a vinagrette because when I pointed out the possible similarity to my friend, since he was starting with their butter lettuce salad with herb vinagrette and wouldn't want to be redundant, she looked quite pained. What was it?
  3. sharonb


    Another cooking-related topic. I've been curious lately about making something with feuilles de brik. Some kind of savory filling sounds delicious, but I wonder two things: 1. Do you have to deep-fry (or shallow-fry) the packets? Or can they be baked? 2. Are the kind of brik leaves sold in supermarkets good? Or should I head back to the Couronnes/Ménilmontant area to pick up something more authentic? What are your favorite fillings? Can they be reheated? (Stuffed ones, already cooked.) Thanks!
  4. John Talbott

    Brown Sugar/Cassonade

    Brown sugar/cassonade This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Brown sugar Cassonade
  5. Does anyone know if it's open on a Monday ?
  6. John Talbott


    Picnics A compendium of existing threads This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Picnic on Monday Picnic baskets Paris parks for picnics Where to go & what to take There are many other references to picnicking in parks, etc., under threads entitled “budget” etc., which you can search for directly.
  7. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Paris markets Tomato hunt Organic Beets Foodie streets Marche Auchan St Antoine Lyon Supermarkets Carmes Beaune Maison Rousseau Lyon Marche Forville Cannes
  8. Régal, No. 9, February-March 2006 Edito. Mise en Bouche: Boudin déguisé Courier des lecteurs: Concours des recettes Bruits de casseroles: Actualités à grignoter : News to nibble on: The restaurant Mac/Val at the Nouveau musee d'Art Contemporain at Vitry. Glace rétro, retro ice cream. Invasion of the Italian Pandoro cake. Healthy food coaching offered by Chefs in Lyon and Lille. High Tech toaster. Gift: olive oil bottles in hot colors. Bar made of Ice in Paris 18th. Super new fruit juce : pomogranite juice by Yablok. Knife cult: Knife 9.47 discovered in the paté at Prenez les Pailles, the bistrot/cave in the 15th. La creuset special delivers in Paris. Anticellulite chocolate. Juice bar Lood in the Paris 2eme helps us get our quota of daily fruit. Fruit and vegetable soap. To taste - Le Pain des leurs organic whole grain crackers. New Book: "Testicules" every possible way they are served and cooked, everywhere. To discover: Tapasmania, restaurant in the Paris 1st. To drink: Ski wine - Domaine Dupasquier, Jongieux, Savoie. To taste: Nice new sablée biscuits, Michel et Augustin. Find them at Monoprix. etc. Batterie de cuisine: Le cuit-vapeur ; Reviews of steam cookers. Shopping: Vaisselle et ustensiles bambou Feuilleté: Les meilleurs livres du moment: Helen Darroze - autobiography, photos Jerome Delafosse. Vin pour les nuls, Pierre Casamayor. Beaux restes - a cookbook that shows you how to create new dishes with leftovers by Emmanuelle Jarry and Jean-Francois Mallet. Fete la cuisine - New menus for holiday meals by Nathaly Nicholas. Pot-au-feu & Cie - 30 recipes for the Pot au Feu by Keda Black with photos by Akido Ida. C’est la saison. - seasonal list updated on the Feb Thread Here. Un produit et deux recettes: Le merlan : Un produit et deux recettes: Le fenouil : Un fromage de saison: la mimolette Un produit rare à découvrir: le haricot de soissons Agenda: Fête de l’huile nouvelle et autres manifestations : Oil fest and other events Menu de saison. Entrée: Papillote de crepe aux langoustines Plat: Chou farci Dessert: Galette des rois feuilletée aux dattes Ma recette prete en 30 minutes. / My recipe ready in 30 minutes Benedict Beaugé et son cabillaud aux coquillages en cataplana Laura Zavan et ses pates orecchiette, saucisse et poireaux Trish Deseine et son aile de raie rotie au beurre vert Recettes Rapides. Que faire avec ? Les chataignes en bocal : What to do with: Canned Chestnuts Que faire avec ? Les champignons séchés : What to do with : Dried Mushrooms Feature Articles. Les agrumes. - Texte Marie-Odile Briet, Photography Akiko Ida Du soleil dans l’assiette : rien de tel en hiver, pour réveiller vos plats, que d’utiliser des agrumes en cuisine. Apprenez à les reconnaître. / Especially in wintertime, to bring your main dishes to life, use citrus fruits in your cooking. Learn how to identify them. Le Cochon. - Texte Aline Cochard, photography Tommasso Sartori Dossier : Peu chère, maigre et digeste, la viande de porc a tout pour plaire. Des éleveurs ont relancé des races anciennes aux saveurs exceptionnelles. Le chef Bruno Doucet, de La Rélegade, nous livre huit recettes faciles et délicieuses. / Inexpensive, lean, and digestable, pork has everything to please. Pork farmers have brought back old races with exceptional flavor. Chef Bruno Doucet, of La Relegade, gives us 8 easy and delicious recipes. Julie Andrieu fete la Saint-Valentin.recipes Julie Andrieu, Photos Henry Roy Recettes amoureuses Comme Julie Andrieu, préparez votre repas de la Saint-Valentin avec votre amoureux. À deux, c’est plus rigolo. Une entree, un plat et un dessert à déguster dans les yeux. / Loving recipes just like Julie Andrieu's, prepare your St. Valentine meal with your lover. It's more interesting when two are cooking. One appetizer, one main dish, and one dessert to taste with your eyes. Secrets de Chef. - Texte Alice Orhant, Photography Pierre Javelle Crêpes soufflées au Grand Marnier : Le tour de main de Jean-André Charial, de l’Oustau de Baumanière, aux Beaux-en-Provence Un Restaurant et un Plat. - texte Sébastien Demorand, Photography Denis Dailleux Topinambours, pommes de terre et pintade en baeckeofe de Mon Vieil Ami, à Paris Cuisinez les épluchures de légumes racines. - Texte Dr. Jean-Phillippe Derenne, photography Anne Veaute Ne jetez plus les épluchures, elles sont délicieuses en salade ou en gâteau / Don't throw away your peelings, they are delicious in a salad or cake! À Boire Vins Bio : Plus naturels, les vins bio répondent à un besoin d’authenticité. Portraits de vignerons qui ont sauté le pas. / More natural, organic wines meet a need for authenticity. Portraits of winemakers who have taken the leap. Vins de Cahors, week-end de cave en cave : Suggestion d’itinéraire pour une balade dans les vignobles autour de Cahors / Itinerary suggestion for a tour through the winemaking estates of Cahors. Les secrets d’un alcool : Une savoureuse liqueur au whisky. / A delicious whiskey liqueur. Échappées gourmandes Le skrei en Norvège : Reportage dans les îles Lofoten, où des millions de cabillauds viennent se reproduire chaque hiver. / Report from the Isles of Lofoten, where millions of cod reproduce each winter. Pêche sous glace en Auvergne : Des centaines de pêcheurs creusent un trou dans la glace pour taquiner la truite. Étonnant ! / Hundreds of fishermen cut a hole in the ice for catching trout. Suprising! Insolite : Au Canada, on élabore un cidre à base de pommes gelées. 16 Pages Pour Mieux Consommer Toute la vérité sur les vitamines Faut-il acheter les produits hard discount ? Ne pas confondre la morteau et de la montbéliard Banc d’essai : Quel confit de canard choisir Produit d’ailleurs : La pâte d’olives de Kalamata Produit de terroir. L’andouillette de Troyes À découvrir : L’huile d’amandons de prunier Fiches Détachables : Cuistots en herbe : Deux recettes pour les enfants La liste des courses : Les ingredients de 18 recettes à glisser dans le porte-monnaie. Index des recettes : Entrées : Boudin déguisé Bouchées d’apéritives Carpaccio de fenouil au parmesan Marinière de coquillages au cumbava Salade d’épluchures de légumes racinés Salade effet Bœuf Salade d’oignions frais Kumquats et olives Soupe de vermicelles aux champignons seches Velouté de fenouil Plats : Aile de raie au beurre vert Andouillette au rosé des Riceys Cabillaud au coquillages en cataplana Carré d’agneau rôti au pomelo Chou farci Cote de porc rôtie au beurre demi-sel at au thyme frais Croustillants d’oreille et de pied de porc Filets mignons à l’ananas, tomates et brindilles de romarin Gambas sautées au gingembre sur rondelles d’ananas Gratin de châtaignes au citron Lapin à l’olive noire de Kalamata Merlan aux herbes fraîches Omble chevalier au chou vert Palette demi-sel cuite au bouillon, lentilles vertes du Puy Papillote de crêpe aux langoustines Pâtes orecchiette, saucisse et poireaux Pintade a la bigarade Polenta, poêlée de champignons au curry Poitrine croustillante Roulade de merlan à la vanille Rôti de porc cuisiné à la sauge Skrei à la Maren Anna Terrine de campagne Tchelo (galette de riz) Topinambours, pommes de terre et pintade en baeckeofe Tourte de saumon au fenouil Travers de proc laqué Desserts: Banquise bicolore Cerises d’amour Crêpes soufflées au Grand Marnier Crumble Banane-citron vert Crumble de châtaignes à la poire Galette des rois feuilletée aux dattes Gâteau de pelures de racines Gâteau au yaourt Granité vodka-orange Nougatine chocolat-amandes Roulofilo (roulé jambon-fromage) Shortbreads (biscuits écossais) Contributors : Aline Cochard Julie Andrieu Photographe : Tommaso Sartori (please PM bleudauvergne with corrections)
  9. Looking for a refreshing change after visiting places like La Coupole, Bofinger etc. for my next visit to Paris...tomorrow ! Any recommendations...we are a a group of 8 ! I'll take any idea ;-) Thanks, RUBY
  10. Susan Caie


    Can you tell me what the best way to reheat hollandaise is? Or how do you keep it warm for a while?
  11. I'm making the Boeuf Bourguignon tonight from my new Les Halles cookbook, and would love any suggestions for a red wine to use in the dish. The recipe just suggests a red burgundy, and while I love red wine, I am not familiar with burgundies. The only red I have in the house right now is a Bonnie Doon Syrah, which I doubt is appropriate, so I'm planning to head out soon and get something else, and really appreciate any ideas people may have. Thank you! Pam
  12. Elissa


    I've made maybe 10 of these over the last 15 years with always different results. Sometimes recipes call for yeast for the dough, sometimes not. I never seem to keep hold of the recipes I like best though. Just started one for today, that called for yeast. However, the yeast however never foamed, so I just threw it in with the flour and salt anyhow. Dumb? Chuck the whole mess and begin again? Id like this one to be perfect. Help much appreciated.
  13. So, we are here in Paris at the Hotel Vendome (thanks Mr. Talbott for the advice. This is the second leg of our honeymoon, and we're having a blast... The problem is, we need to do laundry. At 5 euros for underwear and 10 euros for a shirt, the hotel service will cost me dinner at L'Arpege...I asked the people at the front desk, but they don't know. I tried googling, but couldnt find anything relevant. Does anyone know of a good internet based directory for here in Paris, similar to yahoo yellow pages, or superpages.com?? Or even a decent web portal, like Yahoo is in the US. Help!!! We're down to our last underwear!
  14. Bernard Antony’s street address, 5 rue de la Montagne, in southern Alsace due west of Basel, conjures up a bucolic, isolated setting, perhaps even with cows on the property. Yet the truth is that he lives on a short, small road of rather close-together houses within a stone’s throw of a village with no character, Vieux-Ferrett. Antony’s house, however, identified only by a small carved wood sign above the front door stating “Sundgauer Kasekellar” is spacious and more Alsatian in design than those of most of his neighbors. He has a small parking area in front where, having arrived a few minutes before Antony reopens after lunch and our reservation time for a cheese degustation, we sat in the car and waited. Precisely at 2:00, Jean-Francois Antony, Bernard’s son, signaled us to come in where we were shown to the tasting room where his father greeted us. Apparently Bernard thought at first we were American neophytes in search of adding a renown culinary name we could say we visited in spite of our having ordered a couple of shipments from him the year before. Our two plates with about a dozen little slices of different cheeses fanned were quickly identified for us by Antony. He then showed me a paper with just a couple of half-bottles of wine we could have with the cheese, and then went and retrieved my selection of an Alsatian Pinot Noir before leaving us to ourselves. We quickly finished the cheese plate, after which I started to look at the rather large collection of wine for sale spaced around the room. When Antony returned, I commented about his interesting selection, at which point he retrieved for me a very thick album that was a combination scrap book with photos of him with his family, friends and various gastronomic luminaries and a lengthy list of the wines he had for sale. My interest in his wines provoked a shift in his attitude, as from then for another hour we discussed recent culinary history, restaurants and chefs we liked, gastronomy in American and Italy, followed by advice about the mixed case of wines I wished to buy. My wife had returned to the reception area where Jean-Francois stood behind a typical cheese counter that contained several, but hardly all, of what you can purchase. Even though Antony doesn’t allow casual visitors to his ageing rooms, we could see a section of them from where we stood. Jean-Francois put our cheese in a carton which arrived intact with our luggage at the Nice Airport. Since then we have finished off the extraordinary and scarce Bleu de Termignon, which is made by one woman in the Savoie; a Chevre du Tarn; most of a Camembert (it being the peak time of year for this cheese); and my favorite among our purchase, a Saint-Felicien with a delicacy, butteriness and hint of sweetness that can only be tasted here in France. We adore Antony’s Comte (this one from 2003) which is the cheese he’s best known for; and are waiting to unwrap a Galette de Chartreuse, a firm, chalky goat cheese. Even if you have nowhere in France to keep a variety of cheese for several days, a visit to Antony’s is worth a significant detour. In such circumstances, bypass his normal degustation as the pieces on the plate are too small to sink your teeth into in order to get the full brunt. Instead (and I don’t think Antony would mind) I recommend buying small cheeses or smallish portions of larger cheeses and eat them in the degustation room, as well as buying a half or whole bottle of wine from his inventory to have with it. This should allow for enjoying to the maximum one of the most compelling and memorable culinary stops in the world.
  15. silverbrow

    Jewish Paris

    I'm interested in doing a bit of a cultural tour around those bits of Paris that either have historically had Jewish communities or currently have a large Jewish population. I'd particularly like to draw on this Board's knowledge for kosher restaurants and kosher food shops. I'm also interested to know in which arrondisment the majority of kosher shops/restaurants are. I know historically the Marais had a large Jewish population but my impression (perhaps incorrectly) is that this is no longer the case, although some restaurants and shops remain. All help gratefully received.
  16. Our town has had a bike tour for about 15 years and this year scored a major coup by having a competing race fold due to loss of sponsorship (Chrysler), and obtaining a multi-year deal for a major sponsor of their own. The result is that we'll have one of the largest and most prestigious races in the country, and one that international racers come to because it is a great training race for the Tour de France. With all of that, I want to honor our visiting teams by making Paris-Brests. From all that I can tell, its just a choux ring with pastry cream filling. Easy enough. But has anyone seen any unique recipes or designs that might be helpful? Thanks.
  17. CanadianSportsman

    Thomas Keller Boeuf Bourguignon Question

    Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
  18. Dateline Bangkok late 2014/early 2015: France has now replaced Italy as the perceived sine qua non of European fine dining with the opening of two local outposts of French Michelin starred restaurants: Joel Robuchon's burgeoning foray into Asia of his successful L'Atelier brand & Jean-Michel Lorain's J'aime eatery, a Bangkok outpost of his flagship La Cote Saint Jacques at Joigny in France. I wonder if any of our forum's Southeast Asian expat & local gastronomes have visited the aforementioned and, if so, what is their take on the head-to-head start-ups in Bangkok. Does Bangkok merit a Michelin guide of its own?
  19. artisanbaker

    a good tarte flambee

    a good one can be found at Au Landhof Olwisheim A L'osthof Eckwersteim nice peacocks too
  20. Flour, baking powder, baking soda This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Baking Soda and Powder in Europe Ble noir/buckwheat Baking Powder Wheat gluten
  21. Hi. I´we just moved to Paris. I am constantly in search of more when it comes to learning more about the culinary world, but i did´nt bring enough of my library from Norway. So i´m looking to buy a new or used copy of Harold McGee´s On Food And Cooking, amongst others. I also want some new books for inspiration and so on.. The litterature should preferably be in english, but french is fin too. Can anyone help me(and others) with some adresses and way descriptions? Thank you! Petter
  22. On next 27 th may will happen in Paris the opening,in The Hotel Bourbon Condé,of the first cooking flower school. as it is in relation with my job,I've been invited and I'll do later a report of this opening on this forum. the Hotel Bourbon Conde is situated 12 rue Monsieur in the 7h district in Paris.
  23. From The Guardian in London, in today's edition: Cuisine goes back to college Jon Henley in Paris Wednesday October 15, 2003 The Guardian Alarmed by a waning of France's global prestige in all things culinary, the government is to establish a university of gastronomy. "Haute cuisine these days is international: you can find great chefs and wine experts everywhere," Renaud Dutreuil, minister for consumer affairs and traditional businesses, told Le Parisien yesterday - acknowledging that, as gourmet tastes become ever more adventurous, many critics now say classic French cooking is crushed by tradition, and that better food can be eaten in Brussels, New York or even London. "France has to impose itself more visibly as the country of reference for taste," the minister said. "This university, the first of its kind in the world, will aim to do precisely that. It will become a sort of Harvard of taste." It opens next September at Reims in the Champagne country, and will accept 100 students - "French restaurateurs who hope to improve themselves, Americans in the food-processing business, great chefs from, say, Denmark or Japan" - for training in "arts of the table and French culinary history". Tutors would be historians, sociologists, chefs, biologists, and "great professionals in the trades of taste," the minister said. There would be offshoots for regional gastronomy and viticulture. "France is renowned for its cuisine, but it lacks a training tool to spread this knowledge across the world," Mr Dutreuil told the paper. "We need ambassadors who will represent our culinary heritage."
  24. John Talbott


    Chocolate This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Chocolate tasting 2007 Chocolate Recon Chocolate show 2001- Angelina’s Salon 2005- La Petite Fabrique The end of chocolate Chocolate surprises
  25. I posted a bunch of holiday cocktail recipes from a current issue of a popular French cooking magazine here. You guys might be interested, and if you aren't, I don't know who would be!