Monday, May 11, 2015

Gastronomy in Fornasetti : recipes for elephant ear soup, ostrich eggs omelette, skinned frog "beautiful" soup

Piero Fornasetti exhibit currently going on at the Museum of Decorative Arts features over 1,000 works of Italy's eclectic artist. Known mostly for black and white portraits of Lina Cavalieri on porcelain, the artist also amused himself etching humorous gastronomic scenes.

Ostrich Eggs and Green Peppers Omelette recipe:

Gastronomy in Fornasetti : recipes for elephant ear soup, ostrich eggs omelette, skinned frog "beautiful" soup

Wash 3 green peppers, cut them in half, and remove the seeds. Cut the peppers into 1/2 inch strips. Heat 4 tablespoons olive oil in a pan and add the slices of pepper and 1 clove of garlic, cut into. Saute the pepper gently until they are soft and slightly browned, remove the garlic and add 2 slightly beaten eggs of ostrich seasoned with salt. Stir the mixture only once, distributing the pepper slices evenly. Cook over low heat, without stirring, until the eggs are set and turn the omelette out on a platter.

Our ostrich omelette with green peppers is now ready, and these will be the best eggs you have ever eaten.
The trick is to have ostrich eggs within easy reach.

Tuesday, May 5, 2015

Abri (Paris 10ème) - a restaurant that just keeps getting better and better

You think you found "the one" - your dream, your love, the one address you can count on. And before long, things begin to change, usually for downhill. The chef changes or he becomes famous and no longer attends to the kitchen, or the business expands or he simply gets greedy and the quality goes down while the price goes up.

Abri remains an anomaly to this general fate of most happening restaurants. It just keeps getting better and better. Take, for instance, the velouté that is normally served as the 3rd entrée during the 6 course dinner:

Abri (Paris 10ème) - some restaurants keep getting better and better

I have been tasting dozens of variations of Okiyama's velouté since 3 years ago.

Sunday, April 12, 2015

Escargot Oped: Le Salon du Blog - a misnomer. is a popular recipe website in France. Created in 2004, it grossed over 2.7 million euros in 2013, and was valued more or less 4 times the amount when Fimalac acquired it that year. Today, the company claims to be the number one recipe site.

Over the weekend, 750 g organized an event called Le Salon du Blog Culinaire a Paris. 

Tuesday, January 27, 2015

Catania's Fish and Vegetable Market - you don't want to miss this.

The whole town is decrepit. There is a semblance that it used to be a thriving town once. Many churches, many many churches. Then typically Italianesque buildings. If they were in good conditions, one would have thought you were walking in Milan.

What it lacks in up keeping and sophistication, Catania makes up for in abundance of seafood, sunbathed vegetables and good cooking. I don't know, maybe the mafia bosses like good cooking. © 2015 All rights reserved.

The main square seems to be the only place where the buildings are kept in descent shape. Luckily for the tourists, this is where you find a sprawling market.

Tuesday, January 20, 2015

Divino Mare in divina Syracusa

As someone said, no one goes to Syracuse. You go to Ortigia - the tip of Syracuse. And there, one could spend weeks, just lounging in bars, taking the sun as late as November, and stroll through tiny streets. © 2015 All rights reserved.

Tuesday, January 13, 2015

Filet of Donkey - the tastiest, most tender meat at Mè Cumpari Turiddu in Catania

It seems everyone you talk to or every website you surf through tells you Antica Marina is the best restaurant in Catania - the locals' choice. Maybe. But Catania is known for food in Sicilia, and I was happy to have decided to cancel my reservation at Antica Marina at the last minute and took my chance on Mè Cumpari Turiddu.

The service does not at all exude the friendly Sicilian warmth one expects, but I followed the brusque waiter's recommendation and lo and behold, I at the best piece of meat I ever had in my entire life. © 2015 All rights reserved.

It's filet of donkey. It was as tender as fresh fois gras, and tastier than any cow, pork or poultry.

Tuesday, January 6, 2015

Variations on Cannoli Siciliana: chez Me Cumpari Turiddu in Catania and Duomo in Ragusa

Prevalent throughout Sicily is the famous dolce - cannoli. © 2015 All rights reserved.

The secret to a good cannoli is, like any cream filled pastries, to keep the pastry unfilled until right before eating. In Sicily, they take the time to do this even at a simple cafe-bar.

Wednesday, September 24, 2014

Why do Chinese restaurateurs copy neighboring Asian cuisines?

Paris has suffered through a couple decades of horrifying Chinese sushi. Fortunately, there have been enough Japanese chefs who have set up shops offering authentic cuisine, that the French people are finally beginning to understand the difference between the "real" and the run-down version. It's been an up heal battle like the establishment below:

Obviously designed by someone who doesn't know the Japanese language, this sign board says スン ハウス (sun house) instead of スシ (sushi house) ハウス.
But Japanese cuisine isn't the only victim.

Monday, September 22, 2014

4810® mont Blanc praline in Chamonix

If you are in Chamonix, why not pick up some of these pralines made in a shape of mont Blanc at Petit Gourmet. © 2014 All rights reserved.

They are called 4810® in reference to the height of the famed mont Blanc. Its shape was designed by a sculptor Patrick Böhm.

168 rue du Dr Paccard
Chamonix Centre
74400 Chamonix-Mont-Blanc
04 5053 0159 © 2014 All rights reserved.

Wednesday, September 17, 2014

Bouquetin horn sausages at Chamonix

Bouquetin or ibex is a symbol of the Alps. A local regional gourmet shop in Chamonix sells sausages in the shape of bouquetin horns. © 2014 All rights reserved.

A 15 minute ride from Chamonix will take you to a nature park where you can observe these goats quite up close. 

Monday, September 15, 2014

Musée Rabelais with exhibition on Gargantua and Pantagruel

10 minute drive from Chinon, there stands where François Rabelais, a 16th century author of Gargantua and Pantagruel lived. © 2014 All rights reserved.

The name Gargantua conjures an image of a giant insatiably fed day and night, and the character is inextricably tied to the history of French gastronomy.

Tuesday, September 9, 2014

After the Dent d'Oche hike: Les beignets de pomme de terre chez La Fétiuère

After a beautiful and exhausting day of hike down Dent d'Oche, with very rocky paths, you are glad to see your car, and you are even gladder to see the restaurant-bar La Fétiuère in front of your car with a sunny terrace waiting to serve you a cold beer. © 2014 All rights reserved.

You earned it. Dive into the famous local dish: les beignets de pomme de terre (potato fritters) with salad,

Monday, September 8, 2014

Gourmet meals at Refuge de Dent d'Oche

The Dent d'Oche (2,221 m (7,287 ft) high) trail is the most popular in the Thonon-les-Bains region of Haute Savoie - for a good reason. © 2014 All rights reserved.

It's a 3 hour hike to the refuge, and there is no way of arriving there with a vehicle. Limited access weeds out tourist hikers. 

Tuesday, September 2, 2014

Perche, perche, perche - it's the specialty of practically all the restaurants along Geneva Lake

All around the Geneva Lake, also known as Lake Lehman, the specialty of the restaurants is: filet of Perche.

Perche is one of the three representative fish that come from this large lake, along with Fera and Omble Chevalier. (I find the first two to be quite bland.)

Wednesday, April 2, 2014

Shopping recommendations for meringues served with Gruyère double cream

Following my previous blog on meringues with Gruyère double cream, here are some supplementary shopping tips:

1. When selecting meringues, do NOT buy shiny ones. They tend to be harder. This brand below crumbles even before you put them in your mouth.

2. Most important is the selection of the cream. I once bought another brand sold at the famous Globus in Geneva. A BIG disappointment. The taste is ok, but the texture …