Friday, January 31, 2014
Wednesday, January 29, 2014
Côtes de porc au café - Vie pratique - Télématin - France 2
Series of segments this week on using coffee in cooking. Really intriguing.
Bourbon Makers Outside Kentucky Could Spark Innovation | Here & Now
I guess I always think Kentucky when someone mentions bourbon. Or Virginia....
New measures in France
France has launched what seem to be two assaults on food issues. One is to revise the nutritional labeling and move toward an A-E rating system or close to that. The other is to reduce how much food is discarded - gaspillage in French - by changing the dates on packages. They will remove some entirely from some dry goods and others will either make clearer or just have the date limite de consommation - the last date on which you should eat the stuff, as opposed to "best used" - optimale in French - which tends to be unnecessarily short.
La Chine devient premier consommateur mondial de vin rouge, devant la France
That strikes me as a notable evolution!
Restaurant Review: M. Wells Steakhouse in Long Island City, Queens - NYTimes.com
Steak houses are not my cup of tea.
Lessons From McDonald’s Clash With Older Koreans - NYTimes.com
McDonald's certainly has to deal with a lot of clashes every day.
Tuesday, January 28, 2014
The world according to Gary Shteyngart in four languages | Public Radio International
Great ham story at the beginning.
Lotus : Speculoos : A chaque café, son Lotus
Very cute! Is there a spread of speculos, sort of like peanut butter?
Gaspillage alimentaire - Portail public de l'alimentation
Changes coming in the dates put on French packages. Claim is that 20 kg/person is wasted every year because of not understanding the dates. Does that sound right? I think it must be much higher in the US? Perhaps our solid waste experts in NC can tell us? In France, it is a question of Date Limite Optimale and the expiry date. Do we have this in the US?
This story was more important this morning in the 6:30 AM television news than was the news of the awful unemployment numbers in France!
This story was more important this morning in the 6:30 AM television news than was the news of the awful unemployment numbers in France!
Eatocracy – an introduction – Eatocracy - CNN.com Blogs
Ok, this seems to be its origin.... Will have to go back and see what I've missed!
Eatocracy - CNN.com Blogs
I find nothing to explain what this is, who does it, why, for what purpose?
Monday, January 27, 2014
Tout peut changer - Du travail pour tous ? - Lundi 27 Janvier 20h45 | France3
Fascinating profile here of a French potato farmer growing a wide variety of potatoes for an upscale market.
Violence on the road to Bangui delayed UN delivery
Food is so critical and so impossible to imagine moving around in a conflict zone.
Le 13h de France 2 : journal télévisé du 27 janvier 2014 en replay
Segment here showing how the supermarche experience is in part guided by what you hear when shopping - le marketing du son, they call it.
BBC News - Genetically-modified purple tomatoes heading for shops
Sounds like they will be worth a shot.
In South Korea, Spam Is the Stuff Gifts Are Made Of - NYTimes.com
We all get to make a lot of food choices!
Sunday, January 26, 2014
L'émission Recherche appartement ou maison - mercredi 22 janvier 2014 20:50 - M6
So much of which not to be proud!
Revoir en replay et en streaming "FEUILLETON : La chicorée, la boisson naturelle du Nord" - Midi en France - France 3
I guess this is a big drink in France although I am not conscious of it. Among other benefits, it is supposed to help with digestion.
Do Proposed Changes In Poultry Inspections Address Contamination Concerns? - Chapelboro.com
How important a subject!
Saturday, January 25, 2014
Le café "suspendu" arrive en France - Portail public de l'alimentation
I'd like to learn more about the history of this in Italy.
UncleBens.com - Instant & Long Grain Rice Recipes - Wild, White, & Brown Rice Recipes - Healthy Meal Solutions
Just saw a French television commercial for this.
The Thinking Person’s White Wine - NYTimes.com
It is amazing to see how many words fit in a sip of wine.
BBC News - Pregnant mother's fatty diet 'may alter baby's brain'
Good reason not to eat a high fat diet no matter who you are!
Friday, January 24, 2014
Terroir Parisien - check
Notes for now - Sarah Louise
Tourraine Gamay (2012 1ere vendanges)
10-12
Pate en croute rustique
Terrine de canard gourmand
20-25
Cabillaud roti
Noix de St Jacques
Pot au feu de canard
5-10
Puit d'amour a la framboise
Brioche "Nanterre"
Fine tarte au chocolat
3.50
Cafe
Tourraine Gamay (2012 1ere vendanges)
10-12
Pate en croute rustique
Terrine de canard gourmand
20-25
Cabillaud roti
Noix de St Jacques
Pot au feu de canard
5-10
Puit d'amour a la framboise
Brioche "Nanterre"
Fine tarte au chocolat
3.50
Cafe
« Nouveau caddie » - Vie pratique - Télématin - France 2
How does this compare to grocery cart evolution in the US?
ATELIERS ET COURS LE CERCLE DE LA CAPELINA D'OR à NICE, organisez les séjours de vos clients sur la Côte d'Azur
Would be great fun to take this course!
Consumer Reports Study Prompts FDA to Reexamine Caramel Coloring | Food Safety News
Consumer Reports needs to spend even more time between our forks and our mouths!
Thursday, January 23, 2014
Pepsi One contains high levels of potential carcinogen, Consumer Reports reveals | Fox News
We know so very little about all that we consume.
The lunchbox : une gastronomie est-elle possible au travail ? | Coup de fourchette | Francetv info
Great piece on TF1 20h this evening about the lunchbox craze in France. I am not sure if anyone actually delivers the boxes with food here in France, as they do in India.
Multari : maison fondée en 1987. Pains, viennoiseries, pâtisseries,petit gâteau et entremets,spécialité niçoise et Salon de Thé
A great success story it seems.
A Nice, les boulangeries Multari cibles d'une cyber-campagne de diffamation | Nice | Nice-Matin
Could be a serious problem.
Théâtre Francis Gag
Looks like it would be fun!
Theatre
Du 30/01/2014 au 31/01/2014 à 20h30
CUISINE ET DEPENDANCES
D’Agnes JAOUI et Jean-Pierre BACRI
Jacques et Martine sont très excitées. Ils accueillent ce soir de vieux amis qu’ils n’ont pas revus depuis dix ans : Charlotte et son mari devenu une célébrité de la télévision.
Mais les invités ont plus de deux heures de retard, ce qui détruit l’humeur de Georges, l’ami du couple, qui habite chez eux depuis plusieurs mois. La présence de celui qui a réussi, provoque admiration, envie, agressivité.
Tout se passe dans le salon mais c’est dans la cuisine que tout se joue : là où les convives viennent règler leurs comptes !
Une louche de regrets, un soupçon de ressentiments et une pincée de pocker pour un repas très salé … une véritable soupe de sentiments et une vision très assaisonnée du couple, pour rire … et grimacer.
Une comédie acerbe, une vision peu tendre de ces « bobos » et de leurs « dépendances ».
Les spectacles de la réussite sociale et de l’accomplissement de soi s’affrontent sur le ring des illusions perdues…
Avec Edouard Pesquet-Ardisson/Thibaud Legrand, Florent Latreille/Gilles Gorlier, Chloé Bresson/Diane Ceschel, Elodie Julien, Gilles Boucher, Musique Tony et Quentin Munoz
Mise en scène Françoise Nahon
Compagnie Acte 3
Réservations : 06 62 02 56 45- 04 93 52 39 03, www.cieacte3.com
Theatre
Du 30/01/2014 au 31/01/2014 à 20h30
CUISINE ET DEPENDANCES
D’Agnes JAOUI et Jean-Pierre BACRI
Jacques et Martine sont très excitées. Ils accueillent ce soir de vieux amis qu’ils n’ont pas revus depuis dix ans : Charlotte et son mari devenu une célébrité de la télévision.
Mais les invités ont plus de deux heures de retard, ce qui détruit l’humeur de Georges, l’ami du couple, qui habite chez eux depuis plusieurs mois. La présence de celui qui a réussi, provoque admiration, envie, agressivité.
Tout se passe dans le salon mais c’est dans la cuisine que tout se joue : là où les convives viennent règler leurs comptes !
Une louche de regrets, un soupçon de ressentiments et une pincée de pocker pour un repas très salé … une véritable soupe de sentiments et une vision très assaisonnée du couple, pour rire … et grimacer.
Une comédie acerbe, une vision peu tendre de ces « bobos » et de leurs « dépendances ».
Les spectacles de la réussite sociale et de l’accomplissement de soi s’affrontent sur le ring des illusions perdues…
Avec Edouard Pesquet-Ardisson/Thibaud Legrand, Florent Latreille/Gilles Gorlier, Chloé Bresson/Diane Ceschel, Elodie Julien, Gilles Boucher, Musique Tony et Quentin Munoz
Mise en scène Françoise Nahon
Compagnie Acte 3
Réservations : 06 62 02 56 45- 04 93 52 39 03, www.cieacte3.com
Wednesday, January 22, 2014
Restaurant Report: Fishing With Dynamite in Manhattan Beach, Calif. - NYTimes.com
The headline does not draw me to this story!
Worried about radioactive 'Fukushima' fish in the US? Don't be, scientists say | Public Radio International
Lots of judgment goes
into each of us determining what is safe to eat.
into each of us determining what is safe to eat.
aneth: translation of aneth in English in Oxford dictionary (French-English)
Good one to remember - Dill.
At Rao’s in Los Angeles, Red Sauce and Rivalry - NYTimes.com
For those with the needed time and money.
Tuesday, January 21, 2014
CASA NISSA, Bar et Restaurant Place Massena à Nice (06): Plus qu'un café... un coin de soleil !
A little overdone perhaps, but if it works for them. They have just added videos of Nice on the walls of the restaurant according to Direct Matin of 20 January 2014. Not sure how I feel about that, but for some tourists, it may just the ticket.
This makes me want to go much more!
This makes me want to go much more!
Demand Grows for Hogs That Are Raised Humanely Outdoors - NYTimes.com
The marketplace gets a big vote.
Le 6h30 de France 2 : journal télévisé du 21 janvier 2014 en replay
Piece here on food price competition.
Monday, January 20, 2014
He’s in First Class, but He’ll Still Look at Your Recipe - NYTimes.com
Where do they find these people?
He’s in First Class, but He’ll Still Look at Your Recipe - NYTimes.com
Where do they find these people?
Le marché de la Condamine ouvrira en nocturne à partir du mois de mars | Monaco | Nice-Matin
Marche open in the evening makes a lot of sense.
(28) Intermarché - Tous unis contre la vie chère
Very clever, but I will not fall for the "like" option in order to vote!
Le grand prix de l’innovation distributeur - Vie pratique - Télématin - France 2
Great story and promotion!
Maggi - Aides culinaires, recettes de cuisine en vidéo et conseils pour bien manger au quotidien
What's wrong with this picture? Saw a commercial this morning for Maggi creme du volaille, but find no mention of it here!
NESTLÉ Professional MAGGI® Crème de Volaille - Boîte de 1,2 kg pour 12 L soit 60 assiettes
The soup was advertised on French television this AM, and this popped up when I searched. In France, I am not sure that individuals are able to take advantage of an offer like this.
New York : le maire mange sa pizza avec des couverts... et c'est le drame - Le Nouvel Observateur
Featured this morning on Telematin as well - pointing out that the Italian way of eating a pizza is with a fork (fourchette) and New Yorkers don't know that! De BLASIO is being true to his Italian roots, but, heh, this is New York City. The French are amused with some combination of ForkGate, FourchetteGate or simply PizzaGate!
Sunday, January 19, 2014
Rana.it - Pastificio Giovanni Rana - Tout ce que vous pouvez imaginer vous pouvez le savourer
Excellent, with an address on the package of Tortellini Ricotta & Epinard in Nice. What does that mean? Still says Produit en Italie. Bought, I think, at Super U in Beaulieu sur Mer.Will add a scan of the packaging.
Pizza industrielle, cherchez les ingrédients ! - Dimanche 19 Janvier 20h36 | France5
Incredible story. Told on US television?
18 Jan 2013 - Coffees - Les Palmiers, Villefranche-sur-Mer
Had coffee here twice yesterday, where I interviewed applicants to my alma mater (Brown) back in the States. It is a great spot to do this with a nice semi-outdoors terraced area that keeps pretty dry even in the rain. Two grande cremes for me and regular cafe for the two students. Very nice!
Product: Cold Cereals - Quaker Life Cereal, Original | QuakerOats.com
The label for Quaker Life cereal in France is quite different, as may be the product once I open the box! In any case, what strikes me on the linked nutritional information from the US is that sugar is the second ingredient. Here in France, the cereal shows 44% coming from oat bran or oat bran flakes. 2nd in France is wheat, followed by sucrose/sugar. Calories in France are higher, tho, with 191 fo 45 grams. (Need to compare serving size to see if it is really more calories or larger serving.) It will be interesting to learn more about the differences and why.
18 Jan - Lunch - Achill's - Villefranche sur/Mer
Started off with great olives, marinated as only in this part of the world, followed by a delightful cream of pumpkin, or some sort of squash, with crumbled bacon bits on top. Then to the main course of a big pot of steamed mussels in a milk and onion broth, I think. Served with a big plate of pommes frites and bread alongside. Washed all of that down with a glass of house red, all part of the "formule" I was offered. Ended with un petit cafe. Great deal in a superb location overlooking the pier where launches dock in bringing cruise ship passengers ashore in season and taking back to their ships.
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Ripple Creek ham recalled due to Listeria concerns | CTV Edmonton News
You have to wonder what gets through without getting recalled. It must be a huge number of items, given the few number that are actually subject to inspection.
Saturday, January 18, 2014
Friday, January 17, 2014
Rechercher un partenaire | Carrefour.fr
Apart from Subway, the only one that looks interesting is the Mezzo Pasta on the Rue de la Republique.
Bien vivre / Partenaires de la Carte Nice Plus Senior / Les seniors / Sport & loisirs / Accueil - Site de la ville de Nice
Restaurants and food stores offering a discount with the Nice Plus Senior card.
Breakfast
This is very tacky and deceptive, I must say. Paid for by Kelloggs, etc. No mention, for example, of sugar in cereals and what to look for to reduce sugar.
Thursday, January 16, 2014
JT 13h du 16-01-2014 en replay | Vidéo en streaming sur francetv pluzz
Interesting piece on beef about half way through this broadcast.
Une restauratrice rackettée à Mougins: deux hommes écroués | Cannes | Nice-Matin
Stories like this tell us so little.
Isa Rouge- Vin Biologique- Côtes De Thongue -
Had a glass of Cotes de Thongue bio in Paris - very nice!
Wal-Mart Accused of Violating Workers' Rights - WSJ.com
The people who play an important role in our link to so much food.
3 dead after shooting at Indiana grocery store - The Washington Post
We have to get rid of all these guns. It is appalling to me that there is no national commitment to do just that.
Carrefour réinvente le chariot de ses supermarchés
I think this may have launched more widely. Neat.
A Géant, les scannettes révolutionnent les habitudes d’achat des clients - Cholet, le blog local et indépendant de la ville - Choletblog.fr
Need to go to a Geant which offers this.
Mandarine confites au citron vert et orange - Vie pratique - Télématin - France 2
Not entirely sure about this one....
Wednesday, January 15, 2014
La question du jour La crise vous pousse-t'elle à la débrouille ? | Dernière minute | Nice-Matin
06/09/2009 à 09h03
Il a existé, à Nice, Bd Gorbella un destockeur alimentaire ce printemps.... il est resté ouvert 2 mois et a mis la clé sous la porte faute de clients et de marchandises intéressantes."
--
Nothing seems to have taken its place, yet.
Il a existé, à Nice, Bd Gorbella un destockeur alimentaire ce printemps.... il est resté ouvert 2 mois et a mis la clé sous la porte faute de clients et de marchandises intéressantes."
--
Nothing seems to have taken its place, yet.
Fighting a McDonald’s in Queens for the Right to Sit. And Sit. And Sit. - NYTimes.com
I had not imagined this.
CHEZ FRANCOISE - Accueil
Had a wonderful lunch here today, taking advantage of a lunch menu:
+ Friture d'éperlans, sauce tartare (little fried fish from Brittany - really tasty and not something I would have had except for the menu)
+ Friture d'éperlans, sauce tartare (little fried fish from Brittany - really tasty and not something I would have had except for the menu)
+ Filet de sandre saisi, sauce miroir, risotto crémeux (the sandre, which I don't recall ever having eaten, was superb served atop the risotto - a heavenly meal)
+ Soupe d'ananas, glace pain d'épices (wonderful, served literally just like it is written with a few chunks of pineapple added for good measure)
Vignerons à Verdigny-en-Sancerre - Pierre Prieur et Fils - Vins de Sancerre
Had a half bottle of this today at Chez Francoise. Super!
Purée ananas non sucrée surgelé, SICOLY, fournisseur Purée de fruits surgelé
Had this sort of thing for dessert today at Chez Francoise, with a scoop of ice cream. It sure was good!
C'est moi qui l'ai fait !: Friture d'éperlans.
Had a plate of these today at Chez Francoise in Paris with tartare sauce - super and not something I would otherwise have imagined eating.
Tuesday, January 14, 2014
Monday, January 13, 2014
John Kerry seeks to bridge US-Russia gap with potatoes - The Times of India
NC sweet potatoes would have been better.
Suntory of Japan to Buy Maker of Jim Beam for $13.6 Billion - NYTimes.com
Not sure what to make of this......
"food lover's guide to" - Google Search
I wonder if the WELLS have secured trademark protection for this.
Nice for Food Lovers - Foodies Guide to shopping, dining and cooking in Nice, France
So little about so much.
Eating in Paris
So far, I've enjoyed the Brasserie Balzar. At the hotel - Abbatial - have had breakfast which was ok, with scrambled eggs, juices, nice cappuccino, a chocolate croissant with some jam and a yougurt. Also decent instant coffee in the hotel. Surely can do better than that. Other meals - two lunches - have been meal bars brought from NC! Onward....
Terminal 2 - BAR PAUL / Bars / Restauration / SERVICES & BOUTIQUES - Aéroport Nice Côte d'Azur : aux portes du mythe de la Côte d'Azur
How is it that all of their baked goods look so brown and beautiful?
Esprit Brasserie, le programme de fidélité des Brasseries du Groupe FLO
Too bad not in Nice anymore.
Le 13h de France 2 : journal télévisé du 13 janvier 2014 en replay
Good piece here on evolving prices of organic v. non-organic food.
Entremets à l’œuf cru : dates à respecter absolument - Faut-il respecter les dates limites de consommation ? - Capital
Useful, but not sure if I agree with all of the comments.
Sunday, January 12, 2014
Coffret cadeau Spectacle et Visite de paris - Idée cadeau Theatre, Concert, Visite guidée - Coffret Scene & Delices
Do we have anything like this in NC? Or in Nice, for that matter.
Balzar - Traditional Brasserie in Paris
Am looking forward to eating here tonight; it's odd that such a Parisian institution only seems to have a website in English. Recommended in Patricia WELLS' Food Lover's Guide to Paris.
--
We ate very well!
Along with the items below, we enjoyed a very nice 37.5 cl half bottle of chilled Beaujolais.
--
We ate very well!
Along with the items below, we enjoyed a very nice 37.5 cl half bottle of chilled Beaujolais.
- Roast Saint Marcellin cheese in a walnut crust, tangy heart of curly endive with Melfor vinegar
- Roasted yellow chicken from the Landes forest, French fries
- Casseroled saddle of farmhouse rabbit with wine and mushrooms and seasonal vegetables
- Part-cooked dessert with Taïnori Grand Cru chocolate and almond milk ice-cream
- Profiteroles with hot Valrhona chocolate
Friday, January 10, 2014
Lunch - 10 Jan - Le Victoria
Had a very nice lunch here today. Nice 50 cl bottle of Cuvee 2012, Cotes de Provence. Used Groupon once again. First course of foie gras with a poelle of figues and a feullete of shrimp and scallops, followed by a fricasse of chicken (leg) which was quite nice with a curry sauce and a daube nicoise served on ravioli. Another chocolate cake with some chantilly for dessert and a tarte tatin with the same. A very eclectic inside of the restaurant matched by a very nice and animated staff.
Lunch - 9 Jan - La Cantine
We ate very nicely here last night. Quite simple and straightforward. Had a good bottle of Var rose wine - Venus de Pinchinot. Started off with a kir royale, followed by main courses of lamb chops (hard to cut, but great to eat) and noix St Jacque (very tasty), accompanied by pureed potatoes and vegetables. Finished up with a brownie in a sauce anglaise plus a tarte tatin with very nice ice cream atop it and a cafe to close the meal.
--
Earlier draft: We had a nice dinner at this place. Very simple, but tasty. Started out with a kir royale which was good, followed by main courses of Noix St Jacques and lamb chops. The scallops were very nice with various purees of potatoes and vegetables on the plate, as with the lamb which was difficult to cut off the bones, but once done, it was very good indeed. Wound up with a kind of brownie in a white sauce (bechamel?) and a tarte tatin with some ice cream atop it. Washed that down with a nice rose from the Var.
--
Earlier draft: We had a nice dinner at this place. Very simple, but tasty. Started out with a kir royale which was good, followed by main courses of Noix St Jacques and lamb chops. The scallops were very nice with various purees of potatoes and vegetables on the plate, as with the lamb which was difficult to cut off the bones, but once done, it was very good indeed. Wound up with a kind of brownie in a white sauce (bechamel?) and a tarte tatin with some ice cream atop it. Washed that down with a nice rose from the Var.
Thursday, January 9, 2014
Whales, Dolphins Are Collateral Damage In Our Taste For Seafood : The Salt : NPR
If only we could control this.....
Gastronomie : la gâche vendéenne en replay - 9 janvier 2014
Super, with creme fraiche in the brioche!
Wednesday, January 8, 2014
How Being Heavy or Lean Shapes Our View of Exercise - NYTimes.com
Some days it seems we know so little about how we tick, exercise and eat!
NYT juxtapositions
Seems odd to find this story, this banner ad and a competitor's advertisement on the same page on my screen here in Nice.
How Many Cheers for Cheerios? - NYTimes.com
Somehow, we need to move this thinking to the point of purchase, or not.
Smoking prevalence remains high worldwide - latimes.com
And how much of this is grown on NC fields? Inexcusable.
Some 88,000 in U.S. deaths linked to alcohol, but few doctors discuss - UPI.com
It ought to be front and center!
Tuesday, January 7, 2014
Lunch - 7 Jan - Les Epicuriens
We ate extremely well here today for lunch.
Started off with a lovely kir and plate of toasts and tapenade (that you could tell had come from olives instead of a machine).
That was followed by a great combination of smoke salmon and gravlox, both serviced on potato slices with sauces to complement the fish. My wife had a great feuillet of leeks and mushrooms.
To help move all of that along, we were served a lovely small dish of duck in a confit of figue - yummy!
Next was the main course of incredibly tender and flavorful filet mignon with mashed potatoes like I have never before enjoyed them! My wife had wonderful rouget fillets on a coulis of legumes.
To go with all this was a great bottle of rose - organic - from Seillans in the Var - Domaine Coulomb.
And, finally, a chocolate mousse following the recipe of the chef's grandmother. She was super!
And some fine coffee to end the meal from Malongo, the local coffee brewer.
Another wonderful Groupon introduction!
Started off with a lovely kir and plate of toasts and tapenade (that you could tell had come from olives instead of a machine).
That was followed by a great combination of smoke salmon and gravlox, both serviced on potato slices with sauces to complement the fish. My wife had a great feuillet of leeks and mushrooms.
To help move all of that along, we were served a lovely small dish of duck in a confit of figue - yummy!
Next was the main course of incredibly tender and flavorful filet mignon with mashed potatoes like I have never before enjoyed them! My wife had wonderful rouget fillets on a coulis of legumes.
To go with all this was a great bottle of rose - organic - from Seillans in the Var - Domaine Coulomb.
And, finally, a chocolate mousse following the recipe of the chef's grandmother. She was super!
And some fine coffee to end the meal from Malongo, the local coffee brewer.
Another wonderful Groupon introduction!
Study Ties Diabetic Crises to Dip in Food Budgets - NYTimes.com
What people do, as here, is so much more important than what they think or say.
Monday, January 6, 2014
Le pays Niçois (Nice) - 04/05/2013 - News et vidéos en replay - Les Carnets de Julie - France 3
Very likely worth watching.
Sunday, January 5, 2014
Galette des Rois - Wikipédia
This is a huge one week business here in Nice. The variations on the basic theme continue to expand.
Dinner - 4 Jan 2014
We enjoyed some grilled (frozen) dos de cabillaud, with some frozen fruit heated with cinnamon and olive oil, and then a pot of wonderful vegetables and garden spices (rosemary and , including pesto rosso - carrorts, portobello and Paris mushrooms, parsnips, great flat beans, fenouil, garlic, and more - cooked in olive oil, red wine and carrot juice!
Breakfasts - Jan 2014
Mostly, we've enjoyed breakfasts at the house, alternating between cereals and oatmeal. It's what we add that makes it different than eating in NC: croissants ("plain" and chocolate), "toasts" (with French honey/confiture), frozen and canned fruits (with whatever fresh we can find - pears, apples, even some strawberries).
Lunch - 5 Jan 2014 - Auberge Eric Maio
We enjoyed a variation of this menu today, as the sun shown brightly following a day of torrential rains in many parts of the area.
The restaurant is very attractive inside although located on a less-than-attractive street near a fine looking lake. They had the fireplace going when we arrived, the first for lunch today. About a dozen more people ultimately showed up.
First for us was a kir vin blanc; we turned down the house specialty which looked like sangria at a nearby table, with champagne and pieces of fruit.
They served some wonderful little pastry items with olive and truffles in them and some raw fish. Very nice.
Then came the foie gras with pistachios around the slice and some spectacular bread in the form of roles, some with olives and other multigrain.
Our first course was what I would call a razor clam, or at least we had the shells of one with small seafood items between them.
Then the main course of cerf - venison - for me and cabillaud for my wife. Both were superb. The venison was served wrapped with some pastry and foie gras and truffles. The cabillaud was served with a boullion and was superbly tender.
Then a wonderful amuse bouche of a cream of some sort; we thought it was dessert at first.
Then a cheese serving magnificently presented and served with wonderful bread with nuts in it. All of the cheeses were either from cows or sheep, of course. They did not warn us of the supplement for the cheese of 6 euros.
Then a wonderfully crispy dessert with a creme caramel inside. Spectacular.
For coffees, they offered a bunch of different options based on type of bean and country of origin. Expensive at 6 euros for a small cup.
We had some wonderful additional meringues in a bottle, plus some nougat (a local specialty).
The wine was a great 50cl bottle of local rose - Font du Broc.
We used a Groupon coupon for some of this, but the additional amount was 67 euros including the items noted above.
--
Menu Esterel
Pour vous mettre en bouche
.....................................
* Cube de saumon fumé à l’auberge, betterave rouge, Guacamole,
Pommes vertes, tendres pousses en salade huile d’olive
.....................................
Escalope de foie gras de canard poêlé,
Ravioles aux senteurs des sous bois,
Des herbes de ma cueillette
.....................................
* Dos de Lieu jaune cuisiné sur la peau
Compotée d’aubergines à l’olive Taggiasca et condiments au citron
OU
* Une vision différente de cuisiner une paëlla en 2013
.....................................
Le plateau de fromages de nos fromagers servi au plateau
( Sup 6€ )
.....................................
* Barre croustillante au chocolat noir et grand cru,
Crème glacée à la pistache
Menu avec * : 49€
Menu dans sa totalité : 65 €
Plateau de fromages : 6€"
'via Blog this'
The restaurant is very attractive inside although located on a less-than-attractive street near a fine looking lake. They had the fireplace going when we arrived, the first for lunch today. About a dozen more people ultimately showed up.
First for us was a kir vin blanc; we turned down the house specialty which looked like sangria at a nearby table, with champagne and pieces of fruit.
They served some wonderful little pastry items with olive and truffles in them and some raw fish. Very nice.
Then came the foie gras with pistachios around the slice and some spectacular bread in the form of roles, some with olives and other multigrain.
Our first course was what I would call a razor clam, or at least we had the shells of one with small seafood items between them.
Then the main course of cerf - venison - for me and cabillaud for my wife. Both were superb. The venison was served wrapped with some pastry and foie gras and truffles. The cabillaud was served with a boullion and was superbly tender.
Then a wonderful amuse bouche of a cream of some sort; we thought it was dessert at first.
Then a cheese serving magnificently presented and served with wonderful bread with nuts in it. All of the cheeses were either from cows or sheep, of course. They did not warn us of the supplement for the cheese of 6 euros.
Then a wonderfully crispy dessert with a creme caramel inside. Spectacular.
For coffees, they offered a bunch of different options based on type of bean and country of origin. Expensive at 6 euros for a small cup.
We had some wonderful additional meringues in a bottle, plus some nougat (a local specialty).
The wine was a great 50cl bottle of local rose - Font du Broc.
We used a Groupon coupon for some of this, but the additional amount was 67 euros including the items noted above.
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Menu Esterel
Pour vous mettre en bouche
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* Cube de saumon fumé à l’auberge, betterave rouge, Guacamole,
Pommes vertes, tendres pousses en salade huile d’olive
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Escalope de foie gras de canard poêlé,
Ravioles aux senteurs des sous bois,
Des herbes de ma cueillette
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* Dos de Lieu jaune cuisiné sur la peau
Compotée d’aubergines à l’olive Taggiasca et condiments au citron
OU
* Une vision différente de cuisiner une paëlla en 2013
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Le plateau de fromages de nos fromagers servi au plateau
( Sup 6€ )
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* Barre croustillante au chocolat noir et grand cru,
Crème glacée à la pistache
Menu avec * : 49€
Menu dans sa totalité : 65 €
Plateau de fromages : 6€"
'via Blog this'
Saturday, January 4, 2014
Territoire de Belfort | Territoire de Belfort : haro sur les machines à pain - L'Est Républicain
More on the same innovation and dispute.
Le 12/13 de France 3 : journal télévisé du 4 janvier 2014 en replay
Great piece here at 17 minutes, or so, on a new bread machine installed by a local baker allowing people to buy bread 24/7. What a great idea, opposed by those who close at lunch!
French media full of food!
Everywhere one turns here in France, there is another article, report, show, etc. on food - it is the time of year for all of this! Big emphasis on eating the best for less.
France 3 Côte d’Azur - JT 19/20 Côte d'Azur
At about 7 minutes, great story on a sommelier tablet being used at one or more restaurants in Monaco to allow customer to select a wine. What a great innovation!