Chateaubriand

Yet another great restaurant experience in Paris. This time, the very hyped Chateaubriand. This was our menu de jour:

We got 4 amuse bouche, lots of bread refills and these cheese puffs:

 

Amuse bouche 1: mackerel ceviche. (This was the best amuse bouche)

Amuse bouche 2: barely cooked rouget fish with olive purée

Amuse bouche 3: bacon-infused milk, rhubarb, asparagus

Amuse bouche 4: chicken soup, raspberry

Entrée: Bonito, cucumber and seaweed. This dish was excellent. There were cubes of celery, raw fava beans and lots of fresh greens

Fish: Cod pil-pil, potatoes, herb salad. Fish was barely cooked (just how I like it), but still had a nice crispy skin. The herb salad totally elevated the dish.

Meat: Wagyu beef, eggplant purée, artichoke chips. The very black smoky eggplant purée was the most surprising element of the whole meal. I could eat a bowl of it!

Dessert 1: strawberry, green peas

Dessert 2: Sabayon, cherry, olive and tamarind chips!

 When we left there was a crowd of people waiting and hoping to be seated ...

Patrick Roger's Amazone and Cafe Coutume

This is a gift that I got the other day from my friend Anne. Patrick Roger's famous 'Amazone' chocolate with lime caramel filling:

I consumed it at cafe Coutume (7eme arr.) with a nice latte, while studying for my pastry test ...

View vs. Heat

The electric kitchen on the 4th floor at Ferrandi has this view:

The view is alright, but it's just too hot in that kitchen and the dishwashers on that floor are not nearly as nice as the ones on the 1st floor!

Frenchie

There are way too many blogs that have been analyzing Frenchie's food in the past 2 years. So, I'm just going to post pictures of our great dinner there on April 26, 2011.

Smoky salted butter

Smoked trout, avocado, pickled cucumber 

Veal sweetbread, wild herb salad, brown butter

confit banka trout in lemon oil, kalamata olive, fennel

Lamb, peas, mint chutney 

Bleu de causses cheese, lemon zest, amarena cherries

Lemon tart, salted butter caramel

This was by far the best restaurant experience of my life! The fact that I will be working at Frenchie as an intern (stage) for 6 months makes me quite content!

Dan Barber's foie gras parable

I've been consuming a lot of foie gras lately. Let's see what Dan Barber have to say about sustainable foie gras farming:

http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html

Amsterdam Food