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Food Temple

On Saturday 23rd and Sunday 24th September, Relais & Châteaux invests the Carreau du Temple (Paris 75003) at the Food Temple festival. Perhaps you already knew about the three-year-old Allons au marché event. You will find it there, namely a market of great chefs accompanied by their producers and market gardeners. You’ll also be able to participate in workshops, masterclasses and large banquets orchestrated by the Relais & Châteaux chefs. Moreover, this weekend is dedicated to well-eating and sustainable food, and will be under the theme of Colombia!

On the program, a banquet of 600 guests around a table (30 €), sharing workshops during which one can bring his dish and taste that of his neighbor, small dishes to be savored on the spot, the market of course but also a Colombian grocery store, a pop-up store with a selection of gourmet books, a large Colombian ball (5€)… In short terms we won’t be bored!

above my photos from last year’s market


Chorizo and fennel gluten-free pasta

The Ingredients (for 2 persons)

– 1/2 chorizo
– 1 fennel
– 1 teaspoon of fennel seeds
– 500g of tagliatelle (I used the Schär ones gluten-free which I find rather not bad)
– 1 tomato
– 1 tablespoon of tomato concentrate

The Recipe

  1. In a wok, sauté the chorizo cut into thin slices, with the fennel cut into strips as well.
  2. Cook until the chorizo becomes crunchy, then add the diced tomato without its skin, tomato paste and fennel seeds. Add a little water and simmer.
  3. Cook the pasta and add to the sauce, mix.


Le Loti

 

I was lucky enough to discover Le Loti, the restaurant of the Hotel & Spa La Reserve ***** in Geneva. With its view on the lake and surrounded by a park of several hectares, La Réserve is a cocoon of tranquility right in the city center. Virginie Basselot, young chef rewarded with the prestigious title of Meilleur Ouvrier de France 2015, has been in command of the restaurant since a few months. Formed among others alongside Eric Fréchon, Guy Martin or Dominique Boucher, former head of St James Paris where she earned her first Michelin star, Virginie offers a refined cuisine, perfectly cooked and seasoned products, and designs dishes with feminity and lightness.

With an infinite delicacy, Virginie thrusts in her Norman origins to create her signature dish, a cod cooked in a butter sauce with lemon balm, on a bed of Japanese pearls; or this tartare of oysters and sea bass decorated with a bed of Sologne caviar. The plates are dressed so subtlety that we barely dare touching them.

One also understands the passion of a quest for an authentic product, when Virginie speaks to us of her encounters with the producers of the surroundings (fera fish from the Lac Leman, lamb of Vessy): “it is simply impossible in Paris” she exclaims. “Here, we can meet in less than 1 hour breeders or farmers, and with word of mouth one can continue on other beautiful encounters.”

Cromesquis of cod / asparagus mousse and grilled almond / tartlet of peas and truffles

Tartar of razor shell and salmon, so fresh

Caviar of Sologne / Tartar of bar and oyster / Lemon cream / Oyster leaf and flower of borage, a gallant rendez-vous with the sea

Mousseline and Bavarian Asparagus / Duck Breast Dice / Asparagus / Basil Emulsion and Espelette Pepper, all in elegance

Lamb of Vessy and its meat sauce / garlic cromesquis (like a candied garlic that explodes in the mouth) / bean purée

Rhubarb and hibiscus, a clever acidity and texture mix

like a tonka bean sculpture

to finish perfectly with apple and celery, surrounded by a thin shell of white chocolate

Virginie Basselot

Lunch – Monday to Friday
Dinner – Monday to Saturday
Brunch – every Sunday

Lunch menu: 65.-
Carte Blanche menu: 148.-
Entrées: from 30 to 60.- / Mains: from 44 to 138.- / Desserts: 18.-

La Réserve Genève Hotel, Spa & Villas
Route de Lausanne 301,
1293 Bellevue, Suisse


Avocado chocolate

Chocolat noir myrtilles et quinoa

chocolat noir et kale

chocolat noir et fraises

chocolat blanc à l’avocat


Vegan bowl

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

The Recipe

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!


The Owl and the Pussycat Hotel

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
Sri Lanka