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Found 73 results

  1. I'm trying to track down a Paris eatery where I can find an old Burgundian staple which has disappeared from menus & blackboards. Saucisson de Lyon, pommes a l'huile. Recommendations or sightings would be most welcome.
  2. 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.
  3. Hi everyone, I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less. My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices... If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too. Thank you very much, Loubna
  4. Lièvre à la Royale

    So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it. I thought it might be fun to try. This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same. Again in French, and as a bonus in a heavy southern accent. I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning. I'll see if I can get my better half to take a couple of photos or videos If anyone has done this before, or anything like it, I'd love to hear any advice you might have. As for now, I have a couple of questions for more experienced eGulleteers before I start: 1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat. Is this a decent alternative? 2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare. Would it be better to do it after taking it out of the cooking liquor? Once it's rolled and chilled? Removing each small piece from each slice - but before or after it's reheated? I have horrific images of doing everything perfectly, then have it fall apart right at the last moment. So any input would be gratefully received. In any case, I'll try and document the process as much as possible for future information/hilarity.
  5. Le Coucou

    Le Coucou is the new restaurant (opened for reals last week) collaboration between restaurateur Stephen Starr and Chef Daniel Rose of Spring, a fairly acclaimed restaurant located in Paris. That backstory need not be explained here; suffice to say that Significant Eater and I have had the pleasure of dining at both the tiny Spring 1 (once), and the more ambitious Spring 2 (a number of times), and it was always a fun and delicious time. Plenty of restaurants open in New York City; often they come with lots and lots of hype. Le Coucou is certainly one of them, as the PR bandwagon got rolling a while ago. And normally we like to give restaurants at least a little while to get their footing, but with this one we just couldn't wait, so off we were to Lafayette Street - on night two of service. I didn't even know if we'd get a table, since we were sans ressies, but we figured we could just grab a cocktail, even if we couldn't have dinner. But arriving early, we were offered a table by the charming Maître D' and lovely hostesses and hosts, though we did have a drink first, in their rather intimate lounge area. Now, I'd introduced myself and Sig Eater to Daniel at Spring years ago, as a friend of a friend. And again, when we were lucky enough to dine at the new Spring. But here, even before I was seated, Daniel (who had zero idea we were coming to have dinner) was by our side, greeting me by name and with hugs and cheek kisses - you know, that lovely French way. And even though he looked like he wanted nothing more than to pass out on the extremely comfortable banquette, he returned to our table any number of time during our meal, to make sure we were enjoying our dinner, to see if there was anything we'd like him to "whip up." Basically the consummate host. French has been seeing a serious revival in NYC over the past couple of years, and that makes us happy, as we love French cooking. I mean, one need look no further than Rebelle, or Racines, or MIMI, or Chevalier, or...well, you get the picture. And here, with classic French technique executed fairly flawlessly, we were in heaven. One of our favorite dishes is a simple Poireaux, poached leeks served in a bracing vinaigrette. Here, chef adds a little something extra, topping the leeks with sweet, roasted hazelnuts. What about fried Delaware eel? Normally, my eel exposure is limited to sushi bars, where the earthy eel get a sweetish topping. At Le Coucou, the Anguilles frites au sarassin are as light as a feather, the eel's buckwheat batter playing well with curried vinaigrette and a subtle brunoise of citrus. Mimolette is a French cheese that as recently as a few years ago had its import halted by the food police, aka the FDA. It's back, and here it graces Asperges au vinaigre de bois. It's a simple lightly-roasted asparagus salad, made special by a smoked wood vinegar sourced somewhere in the wilds of Canada. Asparagus salad One of the dishes chef sent to our table was a knockout - a whole sea bream stuffed with lobster - and my guess is the menu is changing daily, because as I look while writing this, it's not on the online menu now. But here's a picture anyway. Lobster stuffed sea bream A classic of the French culinary canon is Quenelle de brochet. As Julia says in Mastering the Art I, "A quenelle, for those who are not familiar with this delicate triumph of French cooking, is pâte à choux with a purée of raw fish...formed into ovals or cylinders and poached in a seasoned liquid. Served hot in good sauce, quenelles make a distinguished first course. A good quenelle is light as a soufflé..." Quenelle de brochet, sauce américaine Yes it is. And indeed it was. Our main course, which we shared because we wanted to save room for cheeses, was Bourride, a Provencal fish stew that might be known in places like Nice as bouillabaisse. Here, the fabulous fish fumet is stocked with halibut, mussels, clams, and Santa Barbara spot prawns. Served alongside, toasted baguette slathered with aïoli. Suck the head of those prawns, dip the bread, and pretend you're somewhere other than Chinatown - it's easy enough, once inside, because this is a lovely space. Our 3-cheese selection (all American) was swoon-worthy to Significant Eater, and served alongside was an accompaniment of 3 different beverages, which I don't really know if everyone gets - or if Daniel was just being extra nice to us. Speaking of nice, the service staff is super. There was a horde of people working on both the floor and in the kitchen. The front of house people were professional, yet casual. There have a been a few notable restaurant openings this year, where service has been a bit "clumsy." Not here, where everyone is on the same page, and that enhances the experience greatly. What else can I write? Well, I am sad we didn't get to enjoy dessert - we just ate too damn much, but next time! And while we were unexpectedly treated like old friends, with 3 comped dishes from the kitchen and a couple of glasses of champagne when we sat down at our table, I looked around the restaurant any number of times, and everyone sure looked happy. The wine list is extensive - maybe that's part of the reason? There are tablecloths on the tables. There are comfortable chairs. Reservations are taken. All grown-up stuff. But most of all, once you taste this cooking, I think you're going to be happy as well. Le Coucou
  6. Pork Rillettes Recipes

    Ever since I read & saw pictures of the recent NY Bread Event thread, I've been dreaming of Toby's Pork Belly Rillettes. How does one make rillettes? Toby and others, would you be willing to share your recipe and technique? I would love to try this. Thanks.
  7. I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
  8. Not sure if this is the right place to be posting this. I'm looking for a restaurant that serves La Potence, had it a few times on holiday in the French Alps several years ago and want to introduce this to my girlfriend. Does anyone know of anywhere that serves this??? I live in the South East (Milton Keynes - an hour out of London) but enjoyed it so much last time that would be willing to travel a fair distance to have this meal again.
  9. Classic French Clafoutis

    Here's the recipe for cherry clafouti, as found on Martha Stewart's web site I didn't follow this exactly. I buttered the pan with salted butter. I used vanilla sugar that I had made previously (by burying a vanilla beans in a jar full of sugar). I started mixing the 2 yolks into the sugar, but got distracted by something and came back to find they had turned into a very stuff sweet yolk ball. We mashed that up with a fork, added the milk and cream and remaining eggs. This batter was barely thicker than cream, not the "thick batter" promised at the top of the recipe. We poured the batter through a sieve onto the cherries, but this strained out some of the egg yolk bits that hadn't been completely mixed in. The dish (I used one that I thought was identical to the one in the picture on Martha's web site) was full before we had poured more than 2/3 of the batter on. The dish didn't puff up at all, and ened up being a sweety eggy pudding with lots and lots of cherries in it. It was tasty, but it wasn't what I expected. Would getting the yolks mixed in properly have made this work out? Is the amount of flour just plain wrong? Is what I got what I was supposed to get? Other thoughts? Thanks!
  10. I'm always finding that my glazes are incredibly thick when I downscale my recipes. I am not sure whether it is the ingredients I use, my technique or the recipe is problematic when scaled down. Do I just add sugar syrup to thin it down to required viscosity?
  11. Adventures in Brioche

    I made my first brioche this weekend and I am hooked! I followed the recipe here http://www.travelerslunchbox.com/journal/2...ct-brioche.html but I did not use brown butter. Although my first attempt did not yield perfect a loaf (under baked) I was happy with the results but the buns turned out great. I am already thinking about the next time I am going to be able to make this wonderful treat and the variations I want to try. The next time I make the attempt I am using to bake the buns in muffin tins rather than make loaves. I would also like to try adding some different flavors (cinnamon & raisin and orange) Please post your experiences, favorite recipe sources and variations as I’d love to learn more. Thanks!
  12. 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?
  13. Would some kind soul in the know inform us of the disappearance to the excellent Michelin 1* star Bernard Morillion restaurant in Beaune. It no longer exits. Just to jog someone's memory, it was located as part of the Cep Hotel. It was one of my favourite 1* star restaurants in France and I would like to know when it closed and what happened to the marvellous husband & wife team who cooked & took care of front-of-house operations. The chef-patron was of the old school - more Escoffier in his repertoire than "nouvelle cuisine" [sic] - and his larger than life wife who was certainly une grande dame. Whenever I lunch/dine at a French retaurant I envsion this lovely restaurant as my personal benchmark for the quintessential French Michelin 1* restaurant of the old school genre. Call me old fashioned...or what?
  14. My newest cookbook is and I've been cooking from it lately for the past week or so. I absolutely adore it, and the restaurant on which its based. (The seats however, are another story, but that's a minor quibble.) Anyone want to come along for the ride? (the last two pix are dishes at the restaurant, and recipes for those can be found in the book)
  15. Buvette

    Lovely sweet little place, except for the seating. We had one of the worst seats in the house after a 30-minute wait for a table for two people; must remember to come earlier to remediate that problem. Buvette 42 Grove Street (Bleecker Street) Greenwich Village Spiced duck confit, giant caper berries, cornichons, toast Cheese and honey Croque madame sandwich Roast chicken, haricot verts, boiled potatoes, mustard vinaigrette -- reimagined as a salad Apple tarte tatin, crème fraîche
  16. Duck press meals in Paris

    It looks like my wife and I will be going to Paris in January. While there I'd like to have duck in press, or whatever it's called, like at Alinea Paris 1906 and on Andrew Zimmern. Any suggestions for places?
  17. French Pastry Chefs

    I'm no kind of pastry chef or even a particularly keen pastry eater. (I tend towards the savoury rather than the sweet.), but I thought this article by the BBC would be interesting to all the eG pastry chefs. http://www.bbc.co.uk/news/world-europe-24609525. Nice to see innovation.
  18. Here I am back again for my third food blog. I hope everybody will enjoy this one even though it going to be somewhat narcissistic. Please bear with me; I'll try not to be too boring. This blog is going to give my food/cooking history over the years. Because I'm older than dirt that makes for a lot of history. Monday will have me born & my food history up to 1980. Then a decade a day up to Friday and a close off on Saturday. As this is my personal food history elements of my life outside food will have to be included. I'll keep these to a minimum, but they will be necessary to provide context to the food history. What I'll do in answer to questions or comment is the following: (pretty standard, but I like things to be clear.) - I'll answer if I can. - If the subject is too personal or somewhat off topic I'll answer, but either deflect or steer back on topic in my answer. - If really out of line I'll just ignore the question/comment. Equally, I'll do my best to stay on topic. I really don't think that PM's are appropriate when discussing a food blog so I'd like everything to be out in the open. If you have questions that are off topic in regard to food or my food history, but pertinent to France, living or visiting here then by all means PM me. Enough about that. In this blog I'm going to not only take you on a culinary journey, but a physical one as well. The USA to Spain then Spain back to the USA then the USA to Belgium then Belgium to England then England to the USA then back to England then back to the USA and finally to France. There's Japan and Asia squeezed in somewhere as well. I've travelled a bit. At a class reunion a few years ago somebody asked me why I'd travelled so much? My answer then and now is: "I needed to keep one step ahead of the sheriff" Until tomorrow. I'm going to have fun with this. My autofoodography? My cusineography? You name it. PS: Having looked at what I've written I've decided that its too literary. Thus I'm going to post topical ( i.e. what's happening this week) inputs which will be far more pictorial. PPS: Yes, I do have a mystery object. Wait for it.
  19. Could anybody help me to distiguish the food terms below? Many thanks 1. Noix de Saint-Jacques vs Coquilles Saint-Jacques (Scallop, that's all I know) 2. Langoustine, langouste and homard (I just know the size difference) 3. Volaille vs Poulet (Chicken, that's all I know) Another things, not sure whether I'm allowed to ask it at this forum 1. Lobster (Brittany vs Blue vs Scottish) 2. Bar vs Seabass (I heard that they're not exactly the same) 3. Chicken (Bresse vs Blue Foot) 4. Beef (Kobe vs wagyu). What kind of beef/steak usually served in French gastronomy? Sorry for the many questions. Any explaination would be very appreciated. Cheers!
  20. Pâte à choux variety

    There's been a lot of discussion about pâte à choux technique recently. It's a tricky dough, to be sure. But what are you doing with it? Does everyone just make the traditional éclairs and cream puffs, or are there more adventurous types making glands, salambos or the elusive divorce? Is nobody game enough for the croquembouche? (Sorry for the French links, I couldn't find anything in English) For my two centimes, here's an old favorite: the Paris Brest (originally posted here). Makes a great birthday cake. Bon appétit.
  21. Hi all, I am a first timer with regard to making confit duck legs. Living out in the sticks, I cannot readily get fresh duck, so have procured some frozen white pekin duck legs. I have defrosted them, trimmed off the excess fat to render, salted them heavily with sea salt, bay leaves, thyme, garlic, juniper berries and pepper and vacuum sealed them. I intend to leave them to cure for twelve hours in the fridge, unpack and rinse then cook sous vide at 78 degrees C for 12 hours. The photos are just after packing. My main questions are: How much liquid should be extracted from the legs? Should I include further seasonings in the bags when cooking? Is 12 hours curing adequate? How long should I let it rest before consumption? I have trawled the forums and google, and I am finding so much conflicting information. Thanks Simon
  22. Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff
  23. This is probably the most delayed dining report ever to appear on eGullet. We went to Paris in May of 2011 and I am just now getting to the point of this report. What can I say – life intervened. But some folks are still PM’ing me with hints about this report, so I thought I’d go ahead for anyone who is interested. We got lots of help and advice on the trip before going from eG folks, especially Forest who we were fortunate enough to meet and have dinner with. If you want to see the England part of our trip you can start here: http://forums.egullet.org/topic/139686-england-trip-report/ Wednesday 5/25/2011 That morning we took the train from St. Pancras station in London to Gard de Nord in Paris. We left so early that we didn’t have time to stop for a last English breakfast and had to make do on the train with a Crunchy, an apple and a pain au chocolat. Train food being train food, the Crunchy was the best part! Arriving in Paris was otherworldly. Everywhere we went in England felt like my natural home, but Paris was ‘foreign’ in a very special and wonderful way. You must remember that this was the first time I’d ever been anywhere that English wasn’t spoken. It was exciting and scary all at once. My Mary Tyler Moore moment as the fact of actually being in Paris really washed over me: 25-20m by ozisforme, on Flickr Our hotel was the Familia in the Latin Quarter on rue des Ecoles. Family owned, small and charming with a wonderful, welcoming and helpful staff. When the young lady who served us coffee and croissants in the mornings realized that I didn’t like coffee, she brought me (unasked) fabulous hot chocolate every morning. After checking in and hurriedly dumping our luggage we hit the street. We were still ravenous after our train snack, hour long taxi wait at the station and open mouthed drive through Paris so we stopped at the first place that smelled good and bought two quiches to eat as we walked: 25-20k1 by ozisforme, on Flickr A mushroom for Mr. Kim and a Lorraine for me: 25-20k2 by ozisforme, on Flickr Not fabulous, but perfectly good and much better than any street food that we are used to. We took a bus to the Eiffel Tour area. And, as an aside, we found the Paris bus and Metro system incredibly easy to use. Mr. Kim has a little French and I can say “hello”, “goodbye” and “thank you” and recognize lots of menu French, but even so I think that I could have gotten around on my own fairly well, I think. I was raised in Washington DC and that Metro is supposedly based on the Paris one. I think it must be true because I found the maps very familiar. We walked and gawped and grinned for some time. I loved finding the food stores and wished I had a kitchen: 25-33kby ozisforme, on Flickr 25-34kby ozisforme, on Flickr 25-35kby ozisforme, on Flickr And, of course, the bakeries: 25-36kby ozisforme, on Flickr 25-37kby ozisforme, on Flickr Some of the canned goods gave us a bit of a giggle: 25-56k2by ozisforme, on Flickr 25-56k3by ozisforme, on Flickr The food that French people don’t want us to know about! And, dear Lord, the cheese shops: 25-56k4by ozisforme, on Flickr Since we were taking an evening Seine cruise, we had an early dinner at Café Constant: 25-61k9iby ozisforme, on Flickr I’m sorry that I can’t remember who recommended this to us, but thank you! Every single dish was excellent. And the restaurant itself was charming with a nice mix of old and modern: 25-61k9bby ozisforme, on Flickr 25-61k9aby ozisforme, on Flickr We had a nice chat with the waitress and bartender while we were waiting for our table and it turned out that the waitress had worked in NYC for some time. Again, as I noted in my England report, folks on my side of the ocean don’t do near as much traveling as the British and French folks that we met. I started out with Bisque de crustaces aux queues d’ecrevisses a la crème legere: 25-61k9dby ozisforme, on Flickr Creamy shellfish bisque with crayfish tails. Perfect. So light and intensely flavored with the shellfish. Mr. Kim’s starter was Terrine of ‘Kako’, pressed foie gras and pork shin, lentil salad: 25-61k9eby ozisforme, on Flickr No idea what ‘Kako’ is, but this was stellar. Albeit a tad scary looking to a fellow raised on middle class American food, but he bravely tucked in and cleaned his plate! Mr. Kim’s main was duck and potato pie with crispy apples: 25-61k9fby ozisforme, on Flickr Perfect pairing and really good. My main was veal cutlets from the Basque country with white Tarbais beans: 25-61k9gby ozisforme, on Flickr Just gorgeous. Tender and flavorful and the beans were so perfectly cooked firm, tender and each one separate. And that little wedge of lightly grilled romaine on top: 25-61k9hby ozisforme, on Flickr was just astonishing in its simplicity. I’d love to know how that was done. Of course, I couldn’t possibly find such perfect little lettuces in Richmond VA, so I’ll just have to make do with the memory. More than a year later, I can still feel the texture and taste it. The cruise was wonderful. One of those things that seem slightly too touristy before you go, but something that I’d recommend to anyone visiting Paris for the first time. Especially if you only have 2 and a half days there. Since it was an evening cruise, we got to see Paris light up for the night. Breathtaking! After the cruise, we walked along the Seine and took the Metro to the Arc de Triomphe and wandered down the Champ-Elysees. I ended up having a head cold for most of the trip (irritating, but not bad) and was hoping to find something like Sudafed. Just down from the Arc is the Pharmacie du Drugstore des Champs-Elysées. The sign indicated that this was an ‘American Drugstore’. Translation is everything. This was NOTHING like an American drugstore. Gorgeous place with little specialty shop-type areas, amazing confections, Joël Robuchon’s L’Atelier in the freaking basement. Tres posh. But alas, no Sudafed. At least not that we could find. One of the travel guides that we read said that when in Europe resistance to McDonald’s was futile. That, no matter what we thought ahead of time, no matter how lofty our culinary standards, we’d end up in a McDonald’s. Primarily because of the bathrooms. Once inside, it posited, we’d succumb to the familiar fragrance and the cheap food. Well, we didn’t eat there, but strolling along the Champs-Elysées, we DID need a bathroom and lo and behold there was McD’s. So, we’ve been into a McD’s in Paris. But not even a cup of coffee passed our lips. We felt like we’d passed some arcane test. Cab ride back to the hotel – around the Place de la Concorde, past the Louvre, across the Pont Marie and into the Latin Quarter. To our first view of Paris at night from the balcony of our room: 25-150kby ozisforme, on Flickr Coming up - first full day in Paris and my favorite meal.
  24. This past Saturday, we had an amazing 9 course tasting meal at the Breton restaurant La Porte in Montreal. It was the perfect way to celebrate our tenth anniversary. The dessert was a Kouigne-Amann, served with a salted caramel sauce and a buttermilk sorbet. I'd never heard of this dessert, much less tasted it, and it was divine. During dinner, we talked about what we wanted to do before our 20th anniversary. For one of my goals, my wife has set me the task of learning how to make a perfect Kouigne-Amann. Can anyone recommend some top quality Breton cookbooks? In English or French? (Preferably French?) Thanks in advance.
  25. Rescuing white veal stock

    When a white veal stock ends up too dark and opaque, is there a way to rescue it and remove some of the discoloration? Perhaps by clarifying it with some ground veal and egg whites, like you'd do for a consomme? Some background: I've been going through a bit of a classical French phase for the past few weeks, and having recently come upon a great source for veal bones, I've been venturing into making white veal stock as a basis for some classical sauce experiments. I made my first batch last week, and it turned out perfect. I used bones and shanks of uniform size with a split calf's foot, blanched everything according to the guidelines in the French Laundry cookbook, replaced the water, rinsed everything, and then cooked it at 170 degrees F for 8 hours. The stock was clear, with a wonderful golden color and great body, and had an almost custardy aroma. Totally different from and much more subtle than white chicken stock. Anyway, last night I made a bigger batch with larger, unbroken shank bones, among other things. I sensed I was in for trouble when the bones threw off so much blood during the blanching phase that the water turned bright crimson and then dark brown-gray. I threw out the blanching water again, rinsed the bones, and started the stock, but I think the larger bones continued to throw off raw blood into the stock, darkening the end product. Also, I cooked the stock at a lower temperature (160) this time for ten hours--perhaps not hot enough for the proteins to coagulate out of the stock? I was surprised at how little scum rose to the surface throughout the entire process.
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