Restaurants & recipe books review
Virgin Plum Oil cold pressed from d'Agen prune seeds
Virgin Plum Oil cold pressed from d'Agen prune seeds
Restaurants & recipe books review
My boyfriend and I went to Daniel last Friday -- what an amazing experience! We arrived about 10 minutes early and were seated immediately. The waiters were quick to offer us refreshments and bring out a few canapés:goat cheese on parmesan toasts, mushroom gratin, sweet potato soup shots…
Chez Daniel, New York
Summer vegetables sprinkled with plum oil
I guess if I’m going to hold myself out as some sort of food critic, I better have some credentials. What better credentials than to have eaten at one of the finest restaurants in the world. So I took a jaunt from London over to Paris via the channel
La tour d’argent, Paris
Plum oil ice cream and agastache hints
Remember this name : La Falaise. A beautiful discovery, a restaurant whose cuisine enchanted me… I almost wanted to keep its address hidden and stay mum about it… ;-) But why bother?
La falaise, cahuzac sur vère
Plum oil crème brulée with sheep milk yoghurt ice cream
Sea trout filet and potatoes stuffed with plum oil flavoured spinach cream
Armagnac clafoutis with a plum oil ice cream
Plum oil & restaurants latest
Polenta crémeuse à l’huile d’amandon de pruneau
Cuisson du foie gras d’une précision folle, un petit goût grillé, humm…magnifique; et ce cannelon, que dire? à en tomber le cul par terre, ferme de texture et tendre de goût, une alliance explosive à s’en faire péter les papilles!
Sarran, Toulouse
Chef Hideki Okamoto. DE ROANE, Tokyo.
Homard with plum oil
Cauliflower cream perfumed with plum oil
Over the past two or three years, Peter Gilmore’s Quay has garnered more awards than I've had foie gras (including its first listing in the S. Pellegrino World's Best 50 Restaurants list, at number 46), and having not been there for almost seven years, it was a good time for my return.
Quay, Sydney
Plum kernel ice cream
It isn’t easy being a New York City restaurant. As soon as you’ve been opened for a year, you are instantly “so last year.” But a lucky few are able to make it past passé to permanent. Opened in 1990, Savoy is where it all started…
Savoy, New-York
Plum oil flavoured Tomato Ratatouille
何年も行きたいと思っていたレストランクレッセントにやっといけました。記事が遅くなっちゃいましたが、これは2月の訪問です。クレッセントのランチは既に終了してしまっています。
Crescent, Tokyo
video
Plum oil Vichyssoise soup
Michel
Bras
The title,Essential Cuisine gives the impression of being about basics. The book is about as far removed from being about basics as you can imagine…
Cooking Books
Gewürzcouscous mit Languste und Grappaschaum
Den Couscous in eine Schüssel geben und mit der Hälfte des eingekochten Fonds mischen. Den Couscous im gelochten Garbehälter im Dampfgarer bei 100 °C etwa 12 Min. garen. Inzwischen die Brühe nochmals etwa 10 Min.
This month’s recipe
