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08/11/2010
Chauds les marrons!

Here is the new creation of chef Christophe Michalak, at the Plaza Athénée, fall-winter 2010 :a baba-au-rhum wrapped up with vanilla chantilly, meringue and chestnut bavaroise mousse.

Galerie des Gobelins
Plaza Athénée
25 Avenue Montaigne
Paris 75008

02/11/2010
Moussini

Spicy, bitter, sugary or fruity, the creative chocolate mousse Moussini are all surprising. Austrian chef Thomas Göttinger invents various tasty compositions (caramel & salt, apple strudel, gingerbread & prunes..), all exempts of preservatives and food-coloring substances.
__Tour à tour épicées, acides, sucrées ou fruitées, les créations de mousse au chocolat de Moussini ont l’art de surprendre. Le maître-pâtissier autrichien Thomas Göttinger signe en effet des compositions aux saveurs inventives (caramel & fleur de sel, pain d’épice & prune, strüdel aux pommes…), toutes exemptes de colorants, de substances aromatisantes et d’agents conservateurs.


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CATEGORY : MANGER

31/10/2010
Pot-Au-Feu


One of the (few) reasons I like winter is because I can eat and make pot-au-feu (a sort of typical French vegetables and beef stew). I love it, it is SO good. If you’re not sure about the meat pieces, you can just go to your butcher and ask him what he has for pot-au-feu.

The ingredients (for 6 persons) – not sure about the translations – please help! :)

  • 600g beef form
  • 600 g beef shoulder
  • 1 veal hock
  • 1 marrow bone
  • 1 small green cabbage (optionnal)
  • 1 small celeriac
  • 6 potatoes
  • 6 carrots or a bunch of wild carrots
  • 6 small leeks or 3 big ones
  • 6 turnip
  • 2 onions
  • 1 bunch of herbs (thyme, laurel, rosmarin, sage)
  • 2 tbs cooking salt
  • 1 stock-cube
  • a few peppercorns
  • a few cloves
The Recipe
  1. Put the whole meat and whole onions (without the skin of course) into a big pot with water and salt, herbs, pepper and cloves. Bring to boil slowly. Skim regularly. Continue to boil at medium heat for 2 hours, hald covered.
  2. Peel the vegetables. Blanch the cabbage for 10 min in boiling water and set aside.
  3. Add in the pot, 1 hour before before the end, the celeriac cut into pieces, the carrots (I personnaly put them 15-20 min before the end because I like them crunchy), the leeks, potatoes and turnips.
  4. Continue for 1 hour and 15 minutes before the end, add the cabbage
  5. Cut the meat into pieces, serve in bowls or soup plates with the bouillon, and some mostarda and/or mustard on the side.