french
There are 17 entries for the tag
french
On Sunday, I talked about the upscale burgers prepared by French Chefs. We tried a recipe that same night. I referred to my version as my Parisian burgers on Twitter. Several Tweeple were curious.
Jerome and I relish the Parisian burgers. The burger reaches new height. We cannot wait to invite friends so they can appreciate their full flavor.
Last Winter
This is not our first excursion to a different burger experience. We savored the Father’s Office burgers in Santa Monica. We liked it but we were not overwhelmed by the flavor. Both recipes prove that mayonnaise, mustard or ketchup are not essential to make a delicious burger.
Our Interpretation of The Café Salle Pleyel Burger
This was a team effort. I dug the recipe, adjusted the ingredients to our taste and my husband Jerome cooked the meal. Be prepared to taste the ultimate burger. The burgers were cooked on the BBQ.
Categories:
FOOD + drinks
DINING
posted @ Tuesday, July 22, 2008 11:15 AM | Feedback (3)
Serving burgers is so common that the stylish hostess is always on the lookout to elevate the basic recipe. Using a better cheese or changing the condiments is one way to go. Now the French Chefs are playing with the burger recipes.
Eating Habits
I still see many European who immigrated in Canada eating their hot sandwich or their burger with utensils. It feels strange. I must confess that I eat warm submarines with my knife and fork at home because it is less messy. But burgers and French fries are finger food. For their comfort, I provide two large napkins to every guest when we serve hamburgers.
Burgers are Turning Chic on the New York Times
This is why I enjoyed reading an article from the New York Times. It explains how the French Chefs are reinventing this American dish. My husband is cooking our version of the Café Salle Pleyel Burger tonight. I will talk about it if we like it. But I can tell you that it smells good in the house.
Categories:
DISHING tips
DINING
posted @ Sunday, July 20, 2008 10:25 PM | Feedback (1)
This French dessert is apparently the first fresh fruit cake. Fraisier is delicious and is a favorite during the first summer months.
A fraisier is basically a genoise sliced in two halves, filled with creme mousseline (creme patissiere combined with butter) and fresh strawberries. The top is made of a pink or green almond paste layer. This is the original version that Elle à Table qualifies avant-garde in 1960.
I am taking this opportunity to talk about how you can take any old recipe, make same adjustment to the recipe to reflect current trend and develop a new food presentation. The idea is to reinvent a classic dish.
The Fraisier, 2008 edition
Last year, La Tartine Gourmande reinvented the Fraisier by topping the genoise and freshly sliced strawberries with a snow-light rhubarb mousse made with mascarpone, rhubarb purée , egg whites and whipped cream. Strawberry goes well with rhubarb. Bea was inspired by the classic layout but her version looks more modern.
Categories:
FOOD + drinks
DISHING tips
TRENDS
DINING
posted @ Friday, July 18, 2008 12:31 AM | Feedback (0)
I was reading an issue of the French magazine Elle à Table at lunch. As I turned the pages, I noticed something particular about the food ads.
They have a warming message like we see for alcohol. Except that the message written in large font at the bottom of each food ad promotes good eating habits.
Processed Food Advertising in France
To feed my curiosity, I visited mangerbouger.fr to get the facts. All processed food products and drinks with added sugar, sweetener or salt are subject to this law. The law became in effect February 28, 2007.
I think that Canada and the United States should do the same. Everyone can benefit by following these 4 simple rules:
- Avoid food that is too fatty, too salty or too sweet
- Eat daily 5 portions of fruits and vegetables
- Refrain snacks between meals
- Exercise regularly.
Categories:
FOOD + drinks
TRENDS
DINING
posted @ Wednesday, July 16, 2008 4:49 PM | Feedback (1)
G. from my network got a fabulous idea. He organizes weekly friendly pétanque games in the park. Everyone brings their own boules and food. He brings a portable BBQ.
Make Your Own Club
Sometimes entertaining can be as simple as planning and hosting an event around an hobby. Everyone can bring their own stuff. Still, the investigator receives the merits of organizing the event.
G. uses Facebook to inform us of the event and gather attendances. It is quick and easy to set up. We have an informal meeting but you can easily make a league and keep leader boards.
Obviously, you can devise a Provincial party theme for an annual picnic event. Most cities require a permit if you wish to host a picnic of 25 persons or more in a city park. Often the fees will guarantee you a spot with tables and a few BBQ. Ask if you are allowed to serve alcoholic beverages.
You can find across America Pétanque clubs with actual pétanque courts. But it is not a must to play; you can play on grass if you have to. It is better to play on a hard dirk surface. Remember that the boules must be able to roll. If you like the game, here are so clues on how to build your own pétanque court.
Categories:
FOOD + drinks
DINING
OUTDOOR parties
posted @ Wednesday, July 09, 2008 11:30 AM | Feedback (0)
An impressive 24 countries in 38 towns celebrated the Apéritif à la française on Thursday, June 5th, 2008!
I really enjoyed my night at Apéritif à la française in Montreal. I was not alone. The evening was a big hit with 1,500 guests attending. This number includes industry insiders and the general public.
What Happened?
We tasted great food, flavorful cocktails, tasty French wines and dance to the beat of DJ Gregory from France.
Several activities besides food and drinks tasting were taken place. In front of the entrance, a series of vintage French cars were parked. There was a Citroën similar to the one lieutenant Columbo used to drive.
It was possible to book an appointment with the hairdressers to get a black tie event hairdo. I wish I did. A photograph then took a souvenir picture with your girlfriends.
Categories:
FOOD + drinks
DINING out
DINING
posted @ Monday, June 16, 2008 1:54 PM | Feedback (0)
Four years ago, the first edition of Apéritif à la française was held in 13 countries and 17 cities. Since then, more cities and countries participate in this culinary experience. Montreal and Toronto in Canada plus New York City are the three North American participating cities.
The event always happens on the first Thursday of June. This year, it is today. It promotes the French art de vivre through a tasting of French food and drinks.
Big Bash in Montreal
I am thrilled since I am going tonight. I am thrilled because past events were a huge success.
These pictures were taken at the 2007 edition. The event is taking place at the Centre des sciences de Montréal in the Old Port. I purchased my tickets a month ago. Usually, Apéritif à la française is a sold out event.
I will tell you about the range of French products: breads, dairy products, cheeses, deli products, meat products, cookies and cakes, cold meats, foie gras, seafood, fruits, vegetables, champagne, wines, spirits, other soft drinks that I tried.
Categories:
FOOD + drinks
DINING
posted @ Thursday, June 05, 2008 1:37 PM | Feedback (3)
I adore custards for their smoothness and velvety texture. From what I read this morning, custards produce the best chocolate puddings in the world.
In the United States, many Chefs wrote on their menu Pudding instead of Pot de crème to trigger the emotional connection that people have with puddings. But the best puddings are in reality Pot de Crème, a French recipe. In Quebec, we will call it Pot de crème.
I am showing you again the delicious Chocolate pot-de-crème, caramel and Maldon salt that my husband enjoyed at Laloux last winter.
Custard is a creamy preparation made with eggs and cream or milk, thickened with heat. Some recipes call for a bain-marie (double boiler) while other do it on a skillet. But one thing for sure, always melt your chocolate in a double boiler.
Categories:
EVERYDAY
FOOD + drinks
DISHING tips
ENTERTAINING
DINING
posted @ Monday, April 28, 2008 12:14 PM | Feedback (1)
Since we must all eat more Omega-3, I was looking for a salmon dish when I started to watch the Puff Pastry episode of French Food at Home. I found my match with the stylish and delicious Salmon en Croute.
Puff Pastry Tips
You can make your own dough but it is quicker to go with store-bought puff pastry sheets. Puff Pastry is hard to make. I do not recommend it for novice. What is great about Puff Pastry is that it produces airy and multi-layer buttery dough. It is delicious. Very French.
If you never work with puff pastry, here are a few tips:
- Work on a very cold marble top - put it on the freezer and get it out just before usage
- Freeze the dough and work fast with cold hands. The dough is hard to handle once it started to warm
- The egg-wash glaze will prevent the rising, so be careful when applying it. You can apply the egg-wash glaze with your hands on the side
- Make sure to pre-heat the oven at a high temperature, typically 425 degrees Fahrenheit. Puff pastry requires a temperature shock to rise properly.
Categories:
FOOD + drinks
DINING
posted @ Thursday, April 17, 2008 5:25 PM | Feedback (0)
I am persuaded that kids can eat anything if you trained them early to expand their taste buds. Several of my friends succeeded with their infants. My husband never ate the kid menu at the restaurant. He was ordering snails when he was 4 years old.
Different continent, different eating habits
In Europe, kids are used to eat more aliments at a younger age. At least, it was true in the past where they did not rely on fast food as we do in North America. In Italy, eggplants with chocolate is a children treat.
Even though, you cannot find Menus Bébé outside France, I think there are good lessons to be learned. I presented this brand on my blog because it conveys the stylish living message I am aiming for. This baby food brand is about variety, fresh products and developing taste at the youngest possible age.
Menus Bébé was founded by Jenny Careno, a French mother of Swedish origin. Like many small businesses, the adventure started when Jenny gave birth to her little girl Maya.
Categories:
FAMILY style
KIDS + BABY
posted @ Friday, April 11, 2008 7:18 PM | Feedback (4)
If like me you are not afraid of colors, you must be happy these days. For the others you are more timid, I am showing two rooms with pretty strong colors.
Fuchsia wall
I saw several rooms where the focal point is a bright fuchsia wall. The first time I saw a fuchsia room, I admired the audacity of the owner. After seeing several, I realized that every room looks amazing. They were a pretty diverse mix from kitchen, living room, bedroom and even office space. Now, I crave for my own fuchsia wall room.
Green walls
For Spring 2008, green is in vogue. By painting the backdrop of the stairs an Absinthe green the wall, the stairs become more important.
The office space is shared by the four members of the family. Arranged as a workshop, the room feels sophisticated with the traditional American walnut and the classical shape of the chairs. But the Granny Smith accents and the multicolor rug convey an unexpected whimsical mood to the space.
Categories:
HOME decor
TRENDS
HOME + GARDEN
posted @ Friday, March 21, 2008 1:42 AM | Feedback (4)
I discovered a wonderful French porcelain maker today. I am not just showing you their vessel. REVOL targets the hospitality market which explains these amazing food presentations. Wow!
Since 1789 from Saint-Uze in France, the culinary ceramic maker REVOL draws its inspiration from the heart of the Rhone valley, famous for its wines and gourmet cuisine. The vessel they produce response to today’s culinary trends.
European products are often available in a vast array of colors. Les Froisses, translating into Crumpled Tumblers, is available in 14 colors. This 9–piece collection is used for hot beverages, appetizers, tapas, French fries and desserts this stackable tumblers.
Like I said in earlier, Breakfast dinnerware constitutes an under-used category. But maybe te stunning dishing seduced me. Anyway, Breakfast delivers the basic vessel for a stylish morning meal.
Categories:
DISHING tips
TABLEWARE
DINING
posted @ Wednesday, March 19, 2008 12:15 AM | Feedback (0)
With a name that translates to What is it?, you expect unusual products from C.Quoi. This French design studio offers a feast of whimsical yet practical objects for the home.
C.Quoi produces several objects for the kitchen. I select my favorites for entertaining. Perfect for a brunch, these luxurious items add more than charm and beauty to your tableware.
After reading what makes them so special, I convey that each one will make a one-of-a-kind wedding gift or housewarming gift.
203 Bread Basket by Karine Jollet
203 is a linen bread basket filled with cherry pits. You can warm the bag in the microwave to keep your bread hot. 203 can be closed like a purse to keep your bread fresh or opened for serving. If you are looking for an indulgence, 203 is the bread bag for you.
RBE Egg Basket by Karine Jollet
I really like the modern country style of this unique egg basket. RBE is padded with straw in order to delicately impregnate the eggs with its countryside aroma. I do not know if it works but the idea sounds charming as long as the scent is delicate.
Categories:
TABLEWARE
DINING
posted @ Saturday, March 15, 2008 10:00 PM | Feedback (1)
You may not know that I begun my career as a mathematician. So it is normal that I celebrate the spirit of Pi Day. This celebration occurs every year on March 14th in reference to the irrational number Pi = 3.1415926535...
If you are interested by this mystic number, I suggest you read Contact (the film was a poor imitation), a novel by Carl Sagan.
If you recalled your mathematics, Pi represents the relationship between a circle’s diameter (its width) and its circumference (the distance around the circle).
Fruit pies and savory tarts
I watched today an old episode of French Food at home by Laura Calder. It happens to be on savory tarts. I listened to it because I thought the tarts can be the heart of your menu for this Easter brunch. It is funny that is occurred on Pi Day. It is typical on Pi Day to eat a fruit pie.
Categories:
FOOD + drinks
DINING
posted @ Friday, March 14, 2008 11:00 PM | Feedback (1)
To conclude my series on Valentine’s Day this year, I thought of leaving you with inspirational shots. I will also share with my plans to celebrate Valentine's Day.
Food
The food is from the La Porte restaurant on Saint-Laurent Street in Montreal. I took these pictures last October. The oysters tasting plate was amazing.
Restaurant La Porte is a story of love. First of all this is a small French restaurant run by a couple. Thierry et Pascale Rouyé had a restaurant in France before they moved to Canada. These long-time restaurateurs have transmitted their love affairs to their son who is a sous-cook under his Chef father.
The restaurant is named La Porte because they imported a stunning wooden door that they saw while visiting Morocco. It is the focal point of their restaurant.
Finally the attention to details and simply hearing them talking about their dishes indicate that food is a true passion for them. I recommend you try La Porte the next time you fancy upscale French cooking.
Categories:
HOLIDAY
DINING out
ENTERTAINING
DINING
posted @ Thursday, February 14, 2008 12:48 PM | Feedback (0)
My friend Jennifer of Design Hole is a member of a book club. When she told me she was hosting a dinner for the review of Kitchen Confidential by Anthony Bourdain, I told her I wanted to run the story.
In a matter of fact, we had dinner together at a French bistro when she visited Montreal last December. We spoke about what would be a suitable décor for her event. The key elements of any French Bistro decor are:
- A solid white plain table linen
- A chalkboard menu
- Casual atmosphere
- Rustic , traditional cooking.
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
ENTERTAINING
DINING
posted @ Friday, February 01, 2008 2:12 AM | Feedback (3)
Following my last week trend report on raw material, I noticed that July-August 2007 issue of French Elle Décoration published several articles about this design style.
Once I reviewed my inspirational styled photographs it became clear that Blue Nature designed most of the pieces I wish to highlight.
Bleu Nature is born out of a wondrous exploration of driftwood-a free-spirited, untamed material by Frank Lefebvre in 1995. They got many lines including one inspired by the novel of Robinson Crusoe.
To keep things simple in this post, I am only showing you the work of Blue Nature for the new Mystique Hotel located in Oia on the Santori Island, Greece. The hotel shows that charms and simplicity can feel luxurious.
A collection of raw material furniture
The raw material trend works so well in bare white rooms of these villas. Many of the furniture and accessories were designed for the Hotel. Forget faux-bois, here all the pieces are made of old wood often found on sea shore.
Categories:
HOME decor
TRAVEL
HOME + GARDEN
posted @ Wednesday, July 25, 2007 12:16 PM | Feedback (0)