December 2013 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
- 39º27N bar ambhrai restaurant Amsterdam aoki armagnac asparragus biblioteque national bistronomy bocuse bugnes burger bar cafe marly cervelat pistache cervelle de canut chef chef de partie clandestine kitchen commis de cuisine culinary school culinary school france eiffel tower escf escoffier espuma ferrandi foie gras fondant fooding food market paris garbure garden green peas indian food jardin de luxemburg jardin des plantes jardin des tuileries juliette has a gun labour day les thibault lily of the valley lyon magret marche president wilson martin du gard mediterranean sea moraira mothers day muguet mussels nemirovsky neo-bistro paris perigord pouilly-fume poularde de bresse pressé de volaille provence quenelles ratatouille restaurant d'application restaurant ferrandi rhone-alpes role rouget sadaharu salardaise sardines scalops skrei souffle au comte sous-chef spring vegetables tartare udaipur valencia
Category Archives: photo
After a bit more than one year, almost 100 post and more than 300 tags.. today, by coincidence I bumped into this map, where I can see where the people, YOU, who have read my blog live . Right now you … Continue reading
Penn ar Bed is the way Brittons call their land, Finisterre, Land’s end. Finis terrae, the end of the land, must have been the name they got from the Romans. Almost every known civilization has left a mark in that piece of today French territory. … Continue reading
When few weeks ago we started to learn how to quarter chickens and deboning lamb shoulder, I didn’t have in mind how many bones I would need to pick these days. By now -and partially thanks to the anatomy lessons during my first year at … Continue reading
I think I have told you about my favourite Kobe meat burgers in Amsterdam. The very last day, before I came to Paris, the girls and I went for dinner to the Burger bar. As a premonition of what was waiting … Continue reading
Next Monday and Tuesday the Anglo Cooking students will have a TP test ( travail practique = 3h30 min to cook a starter and a main course dish) including all the recipes we have learnt during the “pedagique” lessons. The jury will be composed … Continue reading
my friends the crabs… the friends the veggies cream, spices and wine.. Vive la France! good copper pots and a bit of patience Vive la bisque!
Natural oils of Mediterranean citrus fruits blended with pure rose and musk. So exquisite!!
All the “tools” you will need Perfect weigth. Strong regulations! Treat her gentle and softly Let her express herself Never send her to hell! Way to go! Pas comment ça! La baguette…such an emotional animal!
randomly took a picture next to one of my favorite bagels shop in Paris….it happened to be my friend’s place!!
Anchoïade with crudites Petits farcis à la provençale Alïoli de cabillaud on spinach bed. Aïoli de cabillaud with spinach Daube à la provençale – soooo delicious Sorbet et macarons au citron On passe à table! Menu Provençal