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Found 597 results

  1. 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?
  2. sharonb

    Brik

    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!
  3. 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
  4. Does anyone know if it's open on a Monday ?
  5. 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
  6. 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)
  7. 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
  8. Susan Caie

    Hollandaise

    Can you tell me what the best way to reheat hollandaise is? Or how do you keep it warm for a while?
  9. 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.
  10. 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.
  11. 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?
  12. 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
  13. 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
  14. My trip to paris was rescheduled from April to June. We will be staying in an apartment in the Marais (3rd) right near the old Jewish quarter. I would be grateful for reccommendations for: best patisseries, best boulangeries, best wine shops, and best cheese shops in the area. As for restaurants, here is the list I have compiled from reading egullet. We are looking for typical Parisian bistros, not too expensive, but excellent food that is different from what we would find here in NYC. Also, I'd love a recommendation for one good brasserie and a place to dine in the 3rd Arr. for our first night in Paris (a Sunday). Thanks in advance! Aux Lyonnais Le Pre Verre Les Fables de la Fontaine Chez Denise Au Fil de Saisons Les Papilles Le Comptoir du Relais
  15. This great little bookstore in the 5ieme was one of a kind, and I'm wondering why it closed down a year or two ago...anyone have any inside info?
  16. We're going to be in Paris for an action packed Monday in a few weeks. As part of the itinerary we want to have a picnic of bread, wine, paté and cheese. I have done a bit of research and thought we hit gold when I found out about the little market street of Rue Cler. Alas, it is closed on Mondays Can anyone recommend somewhere either around the Champs-Elysées or the Eiffel Tower where we can have a similar shopping experience?
  17. docsconz

    Ice Cream in Paris

    I did a search on eGullet and can't believe that there is no topic comparing Parisian ice cream places! What piqued my interest is Louisa Chu's excellent articles in her blog, A Movable Feast, on three different ice cream places. So far Berthillon is the only one I have tried, back when I was last in Paris in 1999. I loved it then. My most memorable flavor was Armagnac and Raisin. It is a must for my wife and I to revisit now and bring our children. Others mentioned by Louisa include Pierre Herme's ice cream sandwiches and gelato from Amorino. What and where are your favorites? Any good ice cream stories?
  18. orangewasabi

    Le Bar à Huîtres

    We had some terrific grilled Dublin Bay prawns on the English menu or Langoustines on the French menu at Le Bar à Huîtres last week. They were simply grilled with spices and accompanied by white rice. The white rice was cooked with spices also though, and it was really really really good. Is there a traditional rice spice that goes with this preparation? Anyone know what made the rice taste so good? I'm never going to get that quality of langostines at home but I might be able to recreate the rice.
  19. Boyfriend and I rented an apartment in Beaune for the month of April. I still can't believe it. Markets and cooking and baking and eating and speaking and eating (he doesn't drink wine!) and walking and more markets and brocantes and cooking and eating. Finding the best croissant. The best fromagerie. You get the picture. We just want to explore every day. Maybe a cooking class if there is something interesting looking. We won't have a car. May rent bikes. Lots of buses and trains. What can't we miss in Burgundy? Thanks for any and all information provided!
  20. Bonjour! I am planning a week in Paris at the end of September and have been reading all of the fabulous restaurant recommendations that have been posted. I can always use more - a top three perhaps? I am also trying to find an apartment to rent for the week (preferably near a market as I hope to thrill my fiancee with my culinary skills en francais) Does anyone have any recommendations for accommodation and for a great cooking class that I can take? I would love to attend one that will take me through the market pre-cooking for a tour. Merci!
  21. Moderator's note: As this post was off topic in its orignal thread, we've started a new one on the subject of cheese in Brittany This may or may not be the appropriate thread for this, but there seems to be an unusually large concentration of French cheese and cattle experts here so I'll ask anyways. I'm going to France this summer (first time to Europe!) and will be spending a fair bit of time in Belle-Ile-en-Mer, in Bretagne. Does anyone have some info on cattle breeds/cheeses specific to the region? I'd hate to miss out on a local treasure...
  22. I received a handwritten recipe in French from a chef in Paris after I'd written to ask him for the recipe of a dish I'd had at his restaurant. I was so delighted to receive it, but I'm having some trouble deciphering his handwriting and undestanding a few of the words. Hoping someone out there in eGullet land can help me out. 1. He speaks of a casserole "Torrifiu" ...at least I think that's the word. It could be Torrifin, Torsifin, Torsifiu. It must be some kind of casserole dish, but what is it? 2. He then says to add honey, lemon juice and reduce "de moitre 'spiritueux'" ?? Perhaps it's maitre. "Spiritueux" means spirits, but I'm confused because the wine hasn't even been added yet. 3. At the very end he says "l'envoie au chenage." Is that "place in the oven?" Wasn't sure about chenage... Thanks for any help you can offer.
  23. Zoe is going to Cahors, Montpellier, and Dijon in October. She brought up an interesting question as a sidenote to her request for restaurant recommendations. She wants to know: I have never mailed cheese to the States, although when we were in L.A. we ordered it from Fromages.com and it came to us quickly, it was not pasturized, and in good condition (it was fedexed). What wacky things have people done to get food back home? How have you packed it to carry or to mail? Are there certain things you can recommend are better to send by post than to carry yourself? Any stories? What's allowed? What's not?
  24. Bond Girl

    Tuna Nicoise

    I don't normally like French food, nor do I like my fish cooked. But, over the weekend, I dreamt of the most perfect tuna nicoise, the kind you get in a bistro that came with a piece of toasted baguette. So I set about assembling the Nicoise salad. Starting with poached tuna. I got a 1/3 pound piece of sushi grade yellow fin lay it on a bed of onions, garlic and peppercorn, threw in a bouquet garni and pour enough olive oil to barely cover the tuna. I set it over lowest possible heat and watch for the occasional bubble. An hour later, the last part of red just about disappeared, so I turned off the heat and let it cool. Here I ran into a hitch, the tuna wasn't bad but it was on the dry side....Any ideas on how I can make it moist and tender? Or, is it supposed to be dry so that one can flake it into bits and mix it with mayo?
  25. What’s in the markets in October The following are reported by Regal and the Almanach du Gastronomie* to appear in the markets in October, or October-November in the case of Regal: Arriving: scallops, dorade, pumpkin, trumpet of death and hedgehog (pied de mouton) mushrooms, Vacherin cheese, American apples, pears and quince. Leaving: germon tuna, mackerel, lobster, sardines, eggplants, goat cheese, reine des reinette apples, nuts and grapes. In full season: oysters, bouquet prawns, sole, calamari, herring, anchovies, guinea and other game fowl, rabbit, deer, spinach, turnips, carrots, cepes, girolles, fall cheese (bries, camemberts, munster, Epoisses, Maroilles, Abondance, Beaufort, Comte, Cantal, Salers, Laguiole), beurre-hardy and comice pears, nuts, grapes, chestnuts, figs and peche de vigne. Also: black cod, mackerel, pike-perch, venison, wild boar, bilberries, beetroot, white beet, broccoli, carrots, celeriac, fennel, frisee, haricots verts, mache, turnips, sorrel, leeks, chickpeas, pumpkin, and these cheeses (banon, fourme d’Ambert, lavort, morbier, munster, picodon, reblochon, Roquefort, le sable de Wissant, tomme de Savoie.) *Reference: Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF.)
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