The Ingredients (for 2 bowls)
– 1 avocado
– 1 cup of rice
– a pinch of gomasio
– 1 zucchini
– 1 endive
– 1 lemon
– 2 tbsp sesame oil
– 1 tsp sumac
– 1 tbsp sesame sauce (tahina)
– 1 tbsp grilled sesame seeds
1. Cut the zucchini into strips and sauté them in a pan with sesame paste, sesame seeds and a little bit of oil. Add salt, pepper and let it simmer.
2. Remove the heart from the endives, cut them and season them with sesame oil, lemon juice and sumac.
3. Cook your rice with a little salt and a stock cube.
4. Once cooked, place your rice in a large bowl, then arrange on top the zucchini, endives, avocado cut and seasoned with gomasio.
5. You can also add herbs (coriander, chervil, rocket …)
You can even decline this bowl in a vegetarian version with a poached egg!
I was lucky enough to discover this beautiful place on the south coast of Sri Lanka, near Galle. The Owl and the Pussycat is a modern and colorful hotel, built literally by the water, and benefits a unique tranquility. The decoration is sublime and cleverly chosen: embroidered cushions, aged wood, flashy colors, refined exotic bouquets, delicate dishes. Even the kitchen is probably the most photogenic I’ve ever visited! The bar is made of waxed concrete and turquoise tiles matching the pool which thrones in the middle of the restaurant. We sip a fresh coconut or a cocktail made with the local ginger beer or arrack, the Sri Lankan coconut alcohol, watching the fishermen a few meters from us, perched on their wooden poles in the middle of the waves.
At the Runcible Spoon restaurant, the cuisine is refined and tasty, inspired not only by Sri Lankan classics and local spices, but also by Asian cuisine. The tuna tataki with sesame melts in the mouth; the local fish with coconut milk and lemongrass is cooked to perfection, and the Thai basil shrimps are divinely caramelized, accompanied by a magic rice with fresh ginger.
We would stay here forever!
Owl and the Pussycat Hotel
N 788 Matara Road
Talpe, Galle 80615
Get to your phone! UberEATS is partnering with chocolate maker Michel Cluizel and organizes an Easter egg hunt this Wednesday, April 12th from 2pm in Paris, Lyon, Bordeaux and Lille. How can you find the “Poules en Choc’” and the “Poussins Chics”?
Just find within the UberEATS application the Chickens and Easter Chicks that will be hidden in the menus of the restaurants partners of the operation. Any hen found will be offered, for that, it will be necessary to add the chocolate to your cart and place an order. Small hint: an icon has nestled on the pictures of the restaurants in which are hidden the chocolates.
How to order via UberEATS?
1. Download the UberEATS application available on iPhone and Android
2. Log in with your Uber credentials or create your account
3. Select the restaurant and the dish of your choice
4. Click on “order” and be delivered in a few minutes. Shipping costs 2,50 €
Cointreau revives its tour this summer with a traveling
foodtruck from 14th of June to 6th of August. You can discover 3 fresh and sparkling cocktails in Paris and France, and create your own cocktails during DIY workshops.
The first dates of the Cointreau Fizz tour:
La Dame de Canton – Paris
Wednesday 21th June until Sunday 25th of June
Le Monte Carlo Bay – Monaco
From Thursday 13th of July until Sunday 16th of July
Le Little Temple Bar – Marseille
From Thursday 20th of July until Saturday 22nd of July
Price of the cocktail: 10 €
Find the 40 dates on the Facebook page and Cointreau website
The Ingredients (for 2)
– 2 endives
– 1 pomegranate
– a bunch of alfalfa
– a few mushrooms
– a pinch of sumac
– 1 lemon
– olive oil
1. Peel and cut the mushrooms with a mandolin. Remove the heart of the endives and cut them finely.
2. In a bowl, combine the mushrooms, endives, lemon juice. Sprinkle with olive oil, salt, pepper and let it marinate.
3. Before serving, add the alfalfa shoots, pomegranate seeds, mix well. You can also add some cheese like feta!
Tavline, which means “spices” in Hebrew, has just opened its doors in the heart of the Marais. The raw stone walls, the oriental embroidered cushions, and especially the sunny good mood of Karen Benichou form a warm cocoon. In the kitchen, the Israeli chef Kobi Malka – trained at Ducasse – prepares with subtlety delicacies from his country of origin and is also inspired by the recipes of his Moroccan mother. Having lived 4 years in Israel myself fifteen years ago, I was happy to catch on at Tavline these typical generous meals, a true explosion of flavors, spices, soft bread that can be eaten endlessly by dipping them in the chef’s homemade sauces. The sardines are of irreproachable freshness, marinated to perfection; the homemade houmous is a pure delight, just like this cauliflower seasoned with sesame sauce (tahiné) and tomato pulp, the fattouche salad fresh and slightly acidulated. My favorites: the burnt aubergine with smoked paprika melting in mouth, or these soft fish balls (ktsitaot) and their magical sauce, decorated with pomegranate seeds. No more place in my belly to taste desserts that looked irresistible (Lebanese flan with rose water, lemon cream and lavender crumble,…): we will come back without further delay!
25 Rue du Roi de Sicile
Starters: 6-8 €
Mains: 16-18 €
Desserts: 6-8 €