Market
15 Avenue Matignon 75008 Paris
01 56 43 40 90
It was my first time eating an artichoke cuz it could be hardly found in Taiwan.
But the other dishes weren’t that impressive, I even couldn’t finish my soufflé… the burger was standard even though it’s called “Market Burger”.. well well there is still a lot of space to improve!
(Source: ladegustationdelavie.blogspot.com)
Home Kitchen snapshot: Saba fish, spicy bean paste Arden Lettuce and tomato Udon
Les Fables de la Fontaine
A one star michelin seafood restaurant I adore a lot and want to dine there again.
Menu is changing every three weeks, so basically their ingredients are totally new and fresh.
Entrée: Chair de tourteau en gelée de crustacés sur mayonnaise au curry, mousse sefranée et allumette au fromage
Plat: Merlu à la plancha sur coussin de salsifis au lard et crème de cèpes, émulsion thym citron
Déssert: Mousse banane caramel, émulsion passion et bonbons coco
The lunch menu is very economic 35euros including 3 plates and a glass of wine, but only during week days but not for weekends or holidays.
Les fables de la fontaine
131 rue saint dominique 75007 paris
01 44 18 37 55
everyday from 12h30-14h30; 19h30-22h30
http://lesfablesdelafontaine.net/1.aspx
(Source: ladegustationdelavie.blogspot.com)
Restaurant Mariette
Entrée:
1. Salade tiède de Gnocchis aux Amandes, fine piperade au Lomo Pata Negre
2. Raviolis d’escargots à la crème d’épinards
Main:
1. Selle d’agneau rôtie farcie au Chorizo Pata Negra et Poivron farci au ris d’agneau
2. Turbot cuit à l’arête aux girolles sautées
Dessert:
1. Profiteroles au sorbet de chocolat
2. Figues au sirop de vin rouge
A french cuisine restaurant combine with some spanish ingredients. Chef Alfredo Martin has been practicing cuisine under Chef Christian Constant, Paul Bocuse and Guy Martin. Today he showed up opening his own restaurant with his wife in Paris 7th district. I visited there in November 2011 and the most impressive plate was the escargot for entry because the Chef of Mariette Mr.Martin has showed me a brand new way to eat escargots! and the second dessert is just yum! highly recommended to alcohol-lovers.
Restaurant Mariette
24 rue Bosquet, 75007 Paris
01 45 51 78 82
http://www.restaurant-mariette.com
(Source: ladegustationdelavie.blogspot.com)
Wedgwood Tearoom @ Sogo Fu-hsing branch
So so food so so tea so so everything; the NON-SO SO part is “the quantity”. There is an one person afternoon tea set with “two mini sandwiches, a pot of tea, a mini scone, a biscuit, a super mini fruit tarte, a chocolate cake and a macaron” for 400NTD. It is a good tea house for shoppers but not for gourmets.
Wedgwood Tearoom @Sogo Fu-hsing branch
F.9, No.300, Sec.3, Zhongxiao East Road, Taipei, Taiwan
+886(0)28772-0130
http://www.wedgwood.com.tw/
Lunch: 11h-14h
Afternoon Tea: 14h00- 17h30
Dinner: 18h-20h30
Luxury cupcakes ♥ ♥ ♥ (saw this from a korean friend Juyoung Park on Facebook)
A traditionnel Frankfurt dish “Handkäse mit musik”
We say “Hand-cheese with music” in english *YUM*
Hello everyone! Welcome back to Le Bristol. After having our main dish what is coming next? Of course some cheeeeeeeeeeSes! We are in France! How can we not having some good cheeses? Here comes a truck of cheese, you can pick whatever you want, the cheese from cows, from goats, or the hard ones, the soft ones, if you have no idea, don’t worry, there is always a cheese professional person who can help you with it.
A three star Michelin restaurant by chef Eric Frechon and it is located in Paris 8th district, at the ground floor of a five-star hotel which is also called “Le Bristol”. Even though sometimes I think about not to rely on Michelin guide book too much but still there are some really nice ones which are worth trying, and Le Bristol, this is not even worth trying but the best restaurant I have ever had. This is a place with the highest realm of art and gourmand, you enjoy the food not only with your tongue but also your eyes, your body. You fall in it, you feel them around and never want to go.
First of all, I want to talk about how the restaurant is organized. There are two main rooms for dining, one is basically open during summer time and the other one in winter. However, we still had our lunch in the summer room (the photo below) I really have no idea why. It is a room with french style-carved ceiling, ancient french decoration, and there is also a small courtyard garden we can see through the window. I like it here a lot because I could easily take beautiful photos with enough light.
Today’s dinner: Laksa
A popular Singaporean hot noodle soup. Julie brought me this Laksa sauce paste from Singapore so I went to the supermarket to get some chicken legs, noodles, coconut milk, and some vegetables.
Ingredients for 2: 1 pack of Laksa sauce paste, 250g chicken (or shrimp), 440ml water, 330ml coconut milk, 2 soup spoons of vegetable oil, 125g egg noodles or any asian ones, 100g bean sprouts
First, add chicken to boiling water, cover and cook for 20 minutes. Save stock. Heat oil in a pot, then add the Laksa sauce paste and stir until you can smell it. Add coconut milk and stock to the paste; stir well and simmer on low heat for 10 minutes. Last step, serve the Laska soup over cooked noodles and a chicken leg.
P.S. The soup would taste better if you add a piece of bay laurel.
Voilà! Bon appétit!
Vanessa Bruno A/W 2012 - 2013 @ Le Théâtre national de Chaillot
