21/07/2013
Chicken and peaches salad

Here is another great recipe from the book I mentioned her here and there. I love to bone the chicken and eat those filaments in soup or salad, it’s delicious! Here it is cooked as in Asian cuisine, in a large pot of water. I just readjusted the recipe here :

The Ingredients
– 1 whole chicken
– 200g green beans
– 6 peaches
– 50g pecan
– 1 lemon
– 1 tbsp grain mustard

The Recipe

Place the whole chicken in a large pot of water with salt, herbs and vegetables (I put cloves, onions and celery for example, you can also put a stock cube). Bring to a boil and skim off as soon as there is foam on the surface.
Cook 30 minutes, then stop the heat and cover for 15 minutes.
Remove chicken from pan and let cool.
Cook the beans in a casserole of salted water for 10 minutes then place in a bowl of iced water.
Saute pecans in a little butter and paprika.
Bone the chicken, place it in a bowl with the beans. Add the peaches cut in quarters and pecans.
Serve with a mustard, lemon juice and olive oil vinaigrette.

19/07/2013
Pantone Food

Pantone shades keep on inspiring photographers, bloggers and graphic designers! Here are a few of those beautiful projects.

❤ Griottes tartelettes

❤ Alison Anselot meals

❤ Pop & Soda milkshakes

❤ David Schwen photos

❤ Ramses Schweizer chocolates

❤ How about orange Easter DIY

18/07/2013
Frozen tomato soup

Here’s a nice little refreshing starter, perfect for summer! I used some stracciatella di bufala to put on top (not the chocolate ice cream, a form of mozzarella) or burrata with fresh basil. Yum.

The Ingredients (for 2)

– 6 large tomatoes

– a handful of fresh basil

– 1 clove of garlic

– 1 small onion

– 1 stalk celery

– 1 cube stock

The Recipe

Sauté the onion and garlic in a pan with some oil. Add the blanched or peeled tomatoes.
Cover with water and add the stock cube. Add the diced celery.
Let simmer, then let it cool. Mix with fresh basil and serve with mozzarella and olive oil. Adjust seasoning with salt and pepper.

La devinette du jour / Quizz of the day

Cela faisait longtemps que je n’avais pas fait de petite devinette culinaire. J’ai trouvé cela l’autre jour et je ne savais même pas que ça existait…Sauriez-vous retrouvez ce que c’est?
Personne n’a trouvé! C’était des pousses de petit pois! C’est légèrement fruité et acidulé, elles peuvent se manger cru en salade ou sautées avec de l’ail comme à la chinoise!
___________
It’s been a while since I’ve done a quizz of the day. I found this *** the other day and didn’t even know it existed! Can you guess what it is?
Nobody found it! It was pea shoots! They’re fruity and sour, you can eat them raw in a salad or sautéed with garlic like in Chinese cuisine.

16/07/2013
Septime

Septime

80 rue de Charonne

Paris 11

Every year for my birthday, I have the chance to be taken to a nice restaurant (like Saturne). This year, the surprise was held at Septime (I’ve been wanting to test it since a long time!) in my favorite area, the 11th (so many treasures for the mouth).

At first, I let myself get conquered by a few details like the flower garden, the bathroom with its vintage mirrors and gripping Aesop soap, the fancy visual identity (chef Bertrand Grébaut is a former graphic designer, worked among others at Alain Passard), the cozy warmth of the dining room and raw wood tables, bouquets of peonies carelessly placed here and there, the bread to fall by Rodolphe Landemaine or the juice of black cherries and summer savory from Table des Lutins.

Then come the entrées, such simple and striking accuracy, raw and fresh, singular associations to please the palace, like the veal tartare, cherries, poached almonds, water tomato jelly and begonia. As difficult for desserts as I can be, my heart wings with those of my friend pastry chef Daniel Hadida: no frills, just amazing ice cream of sparkling freshness, and that jaw-dropping granola (fried honey and salted butter?).

cerises, tartare de noix de veau, bégonia, gelée d’eau de tomate

crème de jaune d’oeuf, sucrine cuite et crue, feta rapée et croûtons

turbot de ligne, rhubarbe, petit pois, eau de cosse, oignons

oxalys, poule de Patis, chou, concombre chaud, mousseline d’artichaut, foie et salicorne

Glace à l’oseille et meringue poivrée

Glace au sureau, fraises et abricots rôtis, granola

09/07/2013
Ferran Adrià and The Art of Food

Cet été, la Somerset House accueille une grande exposition rétrospective sur une icône mondiale de la gastronomie, Ferran Adrià, et son restaurant elBulli renommé comme un des meilleurs au monde. Ferran Adrià and the art of food est la première exposition à être consacrée à un chef et son restaurant. Cette rétrospective présente l’art de la cuisine, et les coulisses du restaurant espagnol et de son laboratoire. On pourra y découvrir recherches, notes et croquis, modèles de pâte à modeler qui ont servi pour tous les plats comme moyen de contrôle de la qualité de la couleur, de la taille des portions et leur position, les ustensiles, la présentation, les menus de dégustation, les couverts, et on pourra également saliver sur les clichés des créations issus du livre qui sera publié par Phaidon l’année prochaine.

This summer, the Somerset House hosts a major retrospective exhibition on a global icon of gastronomy, Ferran Adrià, and his restaurant elBulli, reknowed to be one of the best in the world. Ferran Adrià and The Art of Food is the first exhibition dedicated to a chef and his restaurant. The retrospective showcases the art of cuisine showing behind-the-scenes of the laboratory and kitchen of the Spanish restaurant. The exhibition features research notes and sketches, clay models that were used for all meals as a means of quality control of color, size and position of servings, utensils, menus tasting, cutlery, and we can also drool over the pictures of the creations from the book to be published by Phaidon next year.