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. 

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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.

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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.

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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 …

Thursday, March 27, 2014

Lakeside restaurants along Lake Geneva are open.

Hurray, spring is finally here. All the lakeside restaurants along Lake Geneva in Haute Savoie that have been closed since October are now open. A great way to celebrate the end of ski season that was way too short this year. All the snow went to New York and Tokyo, but not in the Alps.

Friday, March 21, 2014

The photo shoot at Chocolatree

It's photo shoot time for Christmas catalog at Chocolatree where I work. They're doing 12 hours a day this week, so I went for a little visit yesterday. I walked into Frederic, a patissier grinding the edges of tart bottoms to make sure they are picture perfect.

Chocolatree photo shoot

Sunday, March 16, 2014

Nanashi - a faux japonais restaurant in Paris

Being a bit of a tourist in the 6th arrondissement around noon, I happily came across a sign that read: Nanashi - terrace - chirashi. I responded, "Oh joy, I'll get to eat Japanese food in the sun."

Nanashi

What I didn't know was this was one of these faux-Japonais restaurants, not because some Chinese family's making salmon rolls, but

Saturday, March 15, 2014

The best burger in Paris: Big Fernand or Blend

Christophe Michalak said, "Big Fernand is the best. The meat is this BIG."

The best burger in Paris: Big Fernand or Blend

I said, "oh no, the meat is tiny, I have a photo to prove to you. I think Blend is much better."

Thursday, March 13, 2014

David Toutain's long awaited come back


David Toutain's long awaited come back

Who doesn't remember Agapé Substance, which was THE talk of the town, where you found Michelin starred chefs dining day in and day out with a slew of journalists and TV cameras. And pff, suddenly Toutain disappeared one day. 

Wednesday, March 12, 2014

Chocolatree : pastry and chocolate décor manufacturer

For those who follow the visuals of pastries and chocolates, there is a reason why today's products, from artisanal and industrial, look completely different from those of, say, 15 - 20 years ago. One is the advancement of decorations.

Chocolatree

From transfer sheets on bonbons de chocolat and cake molds to edible chocolate molds and personalized logos on pieces of chocolate, there are companies that are supplying all kinds of material behind the scene. None of this existed 20 years ago.

Sunday, March 2, 2014

La Maison du Chocolat in Dubai Mall

Sandwiched between Hermes and Dior in the most exclusive corner of Dubai Mall is La Maison du Chocolat. It opened last November.

La Maison du Chocolat in Dubai Mall

How is it doing in terms of sales? 

Friday, February 28, 2014

Angelina's at Dubai mall

What does not exist at Dubai Mall? There is Magonolia Bakery, La Maison du Chocolat, Ladurée, Le Pain Quotidien, Fauchon Café, even Yoku Moku, and now Angelina's.

Angelina's

It's packed. People here just can't seem to get enough of anything that comes from either US or France.

Sunday, February 23, 2014

MOF Chocolatier 2014 qualification round

Compared with the dearth turn-out of the 2011 competition, this year's Meilleurs Ouvriers de France chocolaterie competition solicited 21 candidates. 15 arrived at Yssingeaux, the famed pastry school that's located 45 minutes from Saint Etienne, literally in the middle of nowhere.

MOF Chocolatier 2014 qualification round

For this year's selection round that took place on at the end of February, each candidate had to prepare:

Thursday, February 20, 2014

"Light" pastries by Mori Yoshida 7th arrondissement, Paris

Here in Paris in the luxurious neighborhood of 7th arrondissement is a new pastry shop by Mori Yoshida, a young new comer, who make "light" pastries that makes you say, "Wow, that was good, and I can go have dinner in two hours.

Mori Yoshida

Let me explain what I mean by "light".