All posts tagged: food

Um fim de semana no Bernard Loiseau (PT)

Apesar de morar na França há oito anos, ainda nāo conhecia a região da Borgonha (hoje em dia chamada de Bourgogne Franche-Comté).  Conhecida pelos inúmeros vinhedos, criação de gado charolês, aves de Bresse, cassis, queijo époisse (com cheiro fortíssimo, tem a massa mole e crua e a casca lavada com Marc, bebida feita com o bagaço das uvas locais), presunto do Morvan (região borgonhesa), escargots regionais,  e, principalmente, pela famosa mostarda de Dijon, a ida era mais que obrigatória. Para conhecer o pedaço, nada melhor que me hospedar na pequena e adorável cidade de Saulieu e escolher um clássico local, o Bernard Loiseau, espécie de templo da hotelaria e gastronomia borgonhesa, desses que a gente já tem que entrar ajoelhado rezando, de tanta excelência no atendimento e na cozinha. Com um passado de glorias e uma coleção de estrelas no Michelin, o relais (hotel e restaurante ao mesmo tempo), existe desde o começo do século XX, época em que se intitulava Hostellerie de la Cöte-d’Or e era comandado por Paul Budin –  já com uma estrela …

Le Bistrot de la Galette à Montmartre

Coucou mes beautés, Aujourd’hui je souhaitais vous parler d’une belle découverte que j’ai faite le mois dernier, il s’agit d’un bistrot au coeur de Montmartre nommé Le Bistrot de la Galette, sous la supervision du chef pâtissier Gilles Marchal (celui qui a fondé la Compagnie Générale de la Biscuiterie dans le même quartier). L’histoire de Montmartre du début du XIX siècle – quand cette région était un village de paysans au milieu de riches terres agricoles –  est cher à ce chef, et ici on peut la voir partout: dans la déco issue d’objets d’époque – vieux meubles chinés, décoration d’antiquaire et affiches d’époque -, dans l’esprit estaminet d’antan, et surtout dans les galettes feuilletées salées ou sucrées à base de seigle mélangées à de plats traditionnels français comme Confit de Canard, Ris de veau, entre autres délices. Du coté bec sucré, millefeuille et puits d’amour. <3 Florence, la gérante, est un amour et raconte l’histoire de l’endroit comme personne d’autre; en plus c’est rue Lepic, cette adorable rue tout en haut de Montmartre. Enfin, …

Wild Animal Kitchen’s table

Last week I tested the restaurant of Animal Kitchen, a hybrid label blending gastronomy and music (Animal Records). Since two years ago, the label takes part in concerts and festivals with their nomadic and fun table of tasty meals – with very good products, which is essential for any tablée. Animal Kitchen took possession of Point Ephémère now and they propose tapas, burgers, soups, salads and desserts. I chose the tapas, which include homemade guacamole, grilled octopus and avocado, red tuna sushimi, fresh goat cheese croquettes and beef wasabi balls – I loved that last one! Perfect for those who will enjoy a party in Point and want to snack between a drink and another. Check the menu right below:   Point Ephémère 200 Quai de Valmy 75010 Paris 01 40 34 04 06 Em Português, por favor! Na semana passada fui provar a cozinha do Animal Kitchen, selo híbrido que mistura gastronomia e música (Animal Records). Há dois anos, o selo participa de concertos e festivais com sua mesa nômade e cheia de pratos rápidos …

Uptown: an interesting impudence

Some time ago I’ve tested this new restaurant, Uptown, located in up north Montmartre, in a quiet and charming little street (18, rue Francoeur). Making corner with Diard street (a street below the level of the restaurant, creating this charming ambiance of Montmartre), it is painted in blue and has some tables outside, which is just perfect for the summer. A special attention for the spirit of the place, with lots of raw materials, wood, iron, antique chairs,  dish cloth napkins (sic), cutlery at the disposal of customers in glass jars, impair dishes, etc., a déco full of charm and originality. The wine list is mainly foreign, a good opportunity for local French customers enjoy fresh air. The idea here is « Plats à partager » dishes enough for two people, which is a small revolution in French cuisine (and also a tendency, I’ve already seen this happening here and there, for example, in George , from George V). The chef Fabrizio Guerrini (former Agapé) runs the kitchen of this den hipster, but don’t you think that we …

Le George: the young and sophisticated brother of Le Cinq

For those who follow me here or in my social networks know already I love visiting new restaurants, trying new brunchs, coffee shops, hotels …. That sensation of new, fresh and motivated service, menus full of probabilities, new mixtures of ingredients, all is fascinating! So I took my time to go to Le George, the newly opened restaurant of Four Seasons George V, and my experience was more than interessant: it was intense, relaxing, rich in flavors. With an exciting and Mediterranean cuisine headed by Italian chef Marco Garfagnini, best 2005 young chef by Gambero Rosso and listed in Michelin guide since 1999, the restaurant, intended and announced as the young alternative to Le Cinq restaurant, run by chef Christian Le Squer. The proposed menu is cool: the idea here is « partager », ie, main courses and desserts are made to share. But do not think you’ll find here burgers and fries: the refinement and exquise go hand in hand here!  The service is truly exceptional: the idea is to feel at home as you were …

Recipe: Tagliatelle with truffles

How about a simple recipe of Tagliatelle with truffles for next weekend? This recipe uses Brisures de truffes noires (black truffles pieces) from Artisan de La Truffe and is really delicious! Ingredients for 4 persons 30g of black Brisures de truffes noires Artisan de la truffe 400g of fresh tagliatelle 40cl of liquid cream 40g of Parmesan with truffles zests Salt and black pepper                                                                                                                                                         Recipe 1. In a small saucepan, bring the cream to a boil. 2. Add the brisures and black pepper and mix it.     3. Reduce the heat and add the Parmesan with truffles zests. 4. At last, add …

Ladurée Christmas collection: yummy Jeeeze!

I’ve tasted some of the new patisseries of Ladurée for Christmas yesterday and it just goes Oh! Starting with my fav’, the Blanc comme neige bûchette, which is just so delicate and fine: it has a sweet pastry, vanilla and pecans biscuit soaked in mandarin syrup, Tahitian vanilla cream, pecans and candied mandarin, light mousse and meringue wih mandarin zests. Just delicious! The second one, the Marie-Antoinette bûchette Rose Framboise, well you must love roses to appreciate that (which is my cas btw), but it is also very fine and delicate pastry. Formed with macaron biscuit, rose cream, raspberry jam, lychees and raspberries it is a red fruit-rose festival for papilla. And the last but not the least: the famous macarons. They come in this lovely box with pierrot motifs that you can keep after Holidays cos it is just a petit bijoux! Shop Ladurée Christmas specialities here!