tag:blogger.com,1999:blog-13967494280333261262024-02-19T05:06:46.815-08:00Jeanne-Marie B / Frenchy Love FoodFrenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-1396749428033326126.post-80539170123308768612020-06-07T06:45:00.004-07:002020-06-07T07:12:49.502-07:00GRILLED TIGER PRAWNS WITH LEMON GARLIC BUTTER <div class="hide-if" style="clear: both; text-align: center;">
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Bringing the seaside to your plate today with this delicious and garlicky tiger prawn recipe.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">It’s the perfect flavourful starter for a summer lunch. I cooked my prawns under my oven grill but you could also grill them on a barbecue flesh side down if you want.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;"><br /></span><span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">✖️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Ingredients <i>(for 2 people)</i></span><o:p></o:p></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">4 wild tiger prawns from <a href="https://shop.veaseyandsons.com/" target="_blank">Veasey & Sons Fishmongers</a></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">1 large shallot<o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">2 garlic cloves</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Small bunch of fresh coriander<o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">1 lemon<o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Chilli flakes</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">15g butter</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">✖️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Method:</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;"> Cut each wild tiger prawn down the middle and remove the prawn’s intestine.</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;"> Place the prawns in a deep dish.</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;"> Finely chop the shallot, the 2 garlic cloves and a few leaves of coriander and place them in a bowl.</span><span style="color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;"><o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: inherit , serif; font-size: 10.5pt;">Add the juice of half a lemon to the bowl. </span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Sprinkle the garlic, shallot, coriander and lemon juice over each prawn and add chilli flakes to taste.<o:p></o:p></span><br />
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Cover the dish with cling film and let it marinate in the fridge for a few hours. <o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Remove the prawns from the fridge 30 minutes before cooking them.</span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Pre-heat your oven grill to </span><span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 10.5pt;">200°C</span><o:p></o:p></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Grill the prawns for 7-10minutes<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Prepare the sauce while your prawns are in the oven.</span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Heat 15g of butter in a small pan, add the other half of lemon juice and a handful of coriander, finely chopped.</span></div>
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<span style="color: #333333; font-family: "apple color emoji"; font-size: 10.5pt;">〰️</span><span style="color: #333333; font-family: "cambria" , serif; font-size: 10.5pt;">Serve the dish hot, place 2 prawns in a plate and pour the sauce over. </span><br />
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com2London, UK51.5073509 -0.127758351.1912379 -0.7732053 51.8234639 0.5176887tag:blogger.com,1999:blog-1396749428033326126.post-25115912933181221342020-04-24T08:48:00.002-07:002020-04-24T09:31:31.156-07:00BRITISH SCONES <div class="hidepic" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Today's recipe is a British delicacy, the ultimate treat to have with a warm cup of tea.</span><br />
It only take 20 minutes.<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">✖️Ingredients </span><i style="font-family: inherit;">(for around 8/9 scones)</i><br />
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<span style="font-family: inherit;">8 tbsp of self raising flour </span></div>
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<span style="font-family: inherit;">1 pinch of salt - half tbsp of baking powder </span></div>
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<span style="font-family: inherit;">25g butter </span></div>
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<span style="font-family: inherit;">150ml milk </span></div>
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<span style="font-family: inherit;">Half tsp vanilla extract</span></div>
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<span style="font-family: inherit;">✖️Method:</span><br />
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<span style="font-family: inherit;">〰️ Heat oven to 180°C.</span></div>
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<span style="font-family: inherit;">〰️ In a large bowl mix 8tbsp of self raising flour, half tbsp of baking powder, 1 pinch of salt.</span></div>
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<span style="font-family: inherit;">〰️ Add 25g butter and rub in with your fingers until the mix looks like fine crumbs.</span></div>
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<span style="font-family: inherit;">〰️Make a well in the centre of the flour, pour 150ml milk, tap vanilla extract and mix with a cutlery knife.</span><br />
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<span style="font-family: inherit;">〰️ Put some flour on a flat surface, with your hand fold the mix until you have a smooth dough. </span></div>
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<span style="font-family: inherit;">〰️ Roll out the dough to a 3/4cm thick rectangle.</span></div>
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<span style="font-family: inherit;">〰️ Cut as many scones as you can with the mix (8/9scones) and place them on a baking tray. </span><br />
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<span style="font-family: inherit;">〰️ Bake for 10 mins until risen and golden on the top. </span></div>
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<span style="font-family: inherit;">〰️ Eat them topped with jam and clotted cream. </span><br />
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-56504264099292629222018-09-15T09:12:00.000-07:002018-09-22T06:08:18.930-07:00NINO <div class="hidepic" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkVSqqZxlv0aOrzqQEdbf0xpZMPgVKH70gf2bc8eceXi-khi7geP3Kfv5NPMXAGPbi49ZBJpxJq_oUd_a-3e_MRO09AGYlgxl0aXD0GjK4hIj0N3EAzQWUp1i5_kvi5e-BASg-lLEdc8/s1600/1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkVSqqZxlv0aOrzqQEdbf0xpZMPgVKH70gf2bc8eceXi-khi7geP3Kfv5NPMXAGPbi49ZBJpxJq_oUd_a-3e_MRO09AGYlgxl0aXD0GjK4hIj0N3EAzQWUp1i5_kvi5e-BASg-lLEdc8/s640/1.jpeg" width="640" /></a></div>
Last night I went out for dinner in Toulouse with my sister, my godmother and her sister at the new trendy restaurant Nino. <br />
Opened last week by the Michelin star chef Pierre Lambinon and his young new team rue Peyrolières, Nino offers a short menu with affordable prices.<br />
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The young Chef Antoine Sallier (24 years old) at Nino offers an A la Carte menu with some snacks to share I (or to keep for yourself), three starters II, three mains III and three desserts VI. <br />
All the dishes are homemade, apart from the bread which is made with three different flours by a Toulousaine bakery. <br />
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The maître d', Tristan Frommherz looked after us throughout the meal with a smile and a pinch of humour. We were very well looked after.We started our meal with some snacks and starters, he informed us that snacks and starters usually are served all together., he informed us that snacks and starters usually are served all together.<br />
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When the food arrived, we were all very impressed by the amount of food on the plate, all starters and snacks were very good in term of quality/ price. While my sister enjoyed the gravlax of salmon served with tzatziki sauce, my godmother enjoyed the generous slice of mi-cuit with figue chutney, and her sister the Number 3 oysters from Normandie. I had the oeufs ''ninosa'' and some oysters that we shared between us.<br />
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As all the portions were very generous, it gave us all a chance to try everyone's dishes. The fois gras was divine, perfectly seasoned in salt and pepper. The gravlax was perfectly executed and was very refreshing in mouth.<br />
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The eggs were succulent. Eggs mimosa are one of my favourite dishes, and this 'ninosa' recipe had a small twist on the classic recipe, which was very enjoyable. It had a little kick of mustard in the mayonnaise and a touch of crunchiness with breadcrumbs on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgNWg5cBvMTNxLcAfa9a3Y7rRxjbfkhrEjegJPzGzpbFJihC8RK9bj1HJmzkbvKfhgIE1rk0xUA-yFslocVA30NzB-75cRNt45cmLCjPUWY5nKXd0wrHI_UcvMzLCidCRxmWNGHcW-gw/s1600/7923594C-AC64-43E3-BE95-57E1F29C3422.JPG.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgNWg5cBvMTNxLcAfa9a3Y7rRxjbfkhrEjegJPzGzpbFJihC8RK9bj1HJmzkbvKfhgIE1rk0xUA-yFslocVA30NzB-75cRNt45cmLCjPUWY5nKXd0wrHI_UcvMzLCidCRxmWNGHcW-gw/s640/7923594C-AC64-43E3-BE95-57E1F29C3422.JPG.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oeufs 'ninosa'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gravlax, tzatziki</td></tr>
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For main we all opted for the lamb. Last night this dish was quite popular as most of the guests around us ordered it too. The lamb was perfectly cooked, pink and juicy. It was served with a mouth-watering Darphin potatoes.Dauphin potatoes is a French version of grated and fried potatoes. This dish is called after a French chef Darphin who first prepared it in France. The darphin was very good and went very well with the lamb, it was golden and crunchy on the outside, and soft and warm on the inside.<br />
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For dessert, the Maitre d' Tristan recommended us the Eclair XL that came in two flavours on that night, coffee and chocolate. As we were all quite a bit full after our snacks, starters and mains we opted for two eclairs XL, one of each to share between the four of us.<br />
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When the dessert arrived, we kind of agreed the XL mentioned on the menu should be XXL! Both eclairs were huge, one could easily feed 4 people. <br />
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I have enclosed below a picture with my thumb for the scale!<br />
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Overall we had an excellent evening at Nino. It was very good quality/ price, the team and service was made in a very friendly way and was not too intrusive. A very professional team.<br />
I am sure Nino will become a very popular brasserie in Toulouse, especially if they keep the portions of food as generous and as good as as they were yesterday. I can't wait to come back and try their Sunday brunch menu.<br />
It's definitely a very nice new addition to the Toulouse food scene.<br />
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<b>Nino </b></div>
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28, rue Peyrolières</div>
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31000 Toulouse</div>
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Opened Wednesday to Saturday 12h -14h ; 19h-22h and Sunday from 11-15h</div>
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<a href="http://www.nino-restaurant.com/">Website</a></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-50108337847685052542018-08-30T13:13:00.001-07:002018-09-22T06:08:39.824-07:00AN UNFORGETTABLE SUMMER IN COLLIOURE<div class="hidepic" style="clear: both; text-align: center;">
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Time flies...Summer in the UK is nearly over, temperatures have already started to drop down, jumpers are out and it's time to pack away my cute summer shoes to replace them with some waterproof ones!<br />
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It's on cloudy days like today when I wish we could just rewind time and live the best moments of life again. This summer would be on my list for sure, it was definitely one of my favourite summers of all time. <br />
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I spent my summer holidays with my boyfriend in the South of France in Collioure, a town I’ve considered as my little paradise for almost 26 years. And ended up coming back to the UK with a fiancé! Collioure already had a special place in my heart, but it has even more now. <br />
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Located between the rocky cost and the sea, this little fishing village of Collioure is a Mediterranean jewel; the light there is always amazing and it bounces off the many colourful houses. It's probably for all these reasons that Collioure and the church with a very weird 'phallic' shape main tower have been a sourced of inspiration for a lot of painters such as Picasso, Dufy, Derain, Rennie Macintosh, Maillot and Matisse. Matisse even said that ''No sky in all France is more blue than that of Collioure'' and he was right! <br />
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Every year from the 14th to the 18th of August, the habitants of Collioure celebrate the Saint-Vincent festival with music, dancing, processions on land and sea and the traditional fireworks display on the night of 16 August. The Saint-Vincent festival was first celebrated in 1701, when the relics of St. Vincent, the saint patron of Collioure, were returned to the village. This festival became an institution in Collioure. In my early years the festival was a bit more wild with bars and music in almost every street until 4-5am. It has now became a more relaxed, family friendly kind of festival with music at specific places and scenes in the town where bands or DJs are playing until until 1-2am. <br />
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The 16th of August is the main night of the festival, every year it's one of the busiest nights as a lot of people and boats from the surrounding towns come to Collioure to see the fireworks. It is without a doubt one of the most beautiful firework displays in the world.<br />
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One of the best spots to enjoy the sunset and the fireworks in Collioure is the restaurant le Neptune. They have a special four course tasting menu on the 16th. This year it was slightly more expensive than last year. It was priced 135€ with a wine pairing for an extra 29€ for three glasses of wine or 35€ extra for four glasses of wine.<br />
We enjoyed last year meal so much that we didn't hesitate to book a table again. The menu and the service was again spot on, and the fireworks were the icing on the cake! <br />
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We started our meal with a glass of Champagne to celebrate the great news of our engagement, accompanied by an amuse bouche, a tuna tartar with a confit lemon mousse and soya jelly.<br />
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As a starter we both ordered the foie gras terrine served with summer white truffle, figs and a warm homemade brioche. The other option was a lobster and orange tart which looked delicious on our neighbour’s table. <br />
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For main, my fiancé opted for the beef fillet served with girolles mushrooms, spinach and a beef jus.<br />
I had a perfectly poached sea bass covered with caviar and served with a spelt risotto and a dill emulsion. </div>
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We then shared the platter of cheese and Champagne sorbet which was a kind of pre-dessert, before a service break to watch the fireworks.</div>
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After the fireworks we ended the meal on a sweet note with their beautiful and tasty dessert, one was a chocolate entremet with confit and raspberry jelly. The other one was the same as last year, an apple mousse perfumed with calvados. </div>
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If you are visiting Collioure one day, you should definitely have a meal at Le Neptune. They also have a three course lunch menu on a daily basis priced at 29€.<br />
If you are looking for a less formal restaurant, here’s a list of the ones I have been going to for ages or recently opened and highly recommended:<br />
- Casa Leon<br />
- L'Amphitrion<br />
- <a href="https://www.facebook.com/linsolite.collioure/?ref=bookmarks" target="_blank">L'Insolite </a><br />
- La Voile <br />
- La Bodeguita (ex l'Andalou restaurant)<br />
Bar wise, you cannot come to Collioure and not visit <a href="https://www.facebook.com/lavoileduneptune/" target="_blank">La Voile</a>, it's the place to be, and they serve delicious cocktails. Last year my favourite cocktail was their Americano, packed in flavour but also in alcohol. This year I was obsessed by their St Germain Spritz, a very refreshing version of a classic spritz made with St Germain elderflower liquor instead of Aperol.<br />
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I already can't wait to be back in Collioure next year with my future husband! </div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com1tag:blogger.com,1999:blog-1396749428033326126.post-70172494423900668592018-08-09T07:59:00.003-07:002018-09-22T06:08:31.222-07:00A DAY AT HEVER CASTLE IN KENT <div class="hidepic" style="clear: both; text-align: center;">
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Recently I spent a day out in Kent with some friends in the countryside village of Hever. The town was the perfect getaway for a fun day out of London. It's only 42 minutes away by train from London Bridge. <br />
<a name='more'></a>While my friends went for a 3 miles walk in the Eden Valley (<a href="http://www.edenvalleykent.org/pdf/Edenbridge_walk9_low.pdf">walk 9</a>) before meeting me, I skipped the walk (I was still recovering from a broken ankle) so I went ahead to visit inside Hever Castle.<br />
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Hever Castle was built in the 13th century and used to be the childhood home of Anne Boleyn, the second wife of Henry VIII. At the beginning of the 20th century, the castle was acquired and restored by an American millionaire William Waldorf Astor. He used the castle as a family residence and he added most of the gardens around it, and especially the Italian Gardens to display his collection of statues and ornaments. </div>
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The castle has a lot of splendid rooms that contain tudor paintings, fine furniture, tapestries and antiques. My favourite things in the castle were the dining hall, the view from the first floor window with a direct view onto the little cottage behind the castle; and the very kitsch Liberty style bedrooms on the top floor from the 1960s.</div>
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What I appreciated the most about Hever castle, like most of my friends too was the 125 acres of gardens around the castle, especially the Italian gardens and the long walk around the lake.<br />
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What I liked the most in the Italian Gardens was walking under the Pergola Walk with its shaded grottoes planted with ferns and moisture plants. I also loved the Loggia at the lake end of the garden with its pillared colonnades, balustrade steps to the piazza with a sculpture inspired by the Trevi Fountain in Rome.<br />
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On a sunny day, if you spend some time in the Italian Gardens, you'll definitely forget that you're in the middle of England and feel like in the south of Europe. <br />
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I was totally blown away by the flower meadows around the lake, it was a flower heaven with fourteen species including marigold, cornflower, flax, common poppy and cosmos bipinnatus. I was completely under the floral spell.</div>
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If you are also looking for some fun activities and events, every summer you can attend the annual Summer jousting tournaments in July and August on the event field. The tournament was alright, it was a fun thing to watch but I'm not sure I will attend another one any time soon. Kids seem to enjoy it a lot, so it's probably a good activity for families rather than a bunch of almost-thirties! The next tournaments are on the 11th, 12th, 18th, 19th, 24th and 27th August. You can find more details about the jousting <a href="https://www.hevercastle.co.uk/whats-on/jousting-events/">here</a>.</div>
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After visiting Hever Castle, the gardens and attending the jousting tournament, we completed our day out with a quick stop at the local pub King Henry VIII as our train back to London was delayed. They served really nice pub food, the decoration was very traditional. It can get very busy as it's the only place around the castle that serves alcohol, and probably also the only pub around this little village.</div>
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Visiting Hever Castle made me want to explore more the countryside of Britain and visit more castles. This is only the beginning of many day trips!<br />
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-72975898440145160212017-11-28T00:43:00.000-08:002018-09-22T06:09:00.924-07:00 BLOOM & WILD CHRISTMAS WREATH WORKSHOP<div class="hidepic" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Yesterday was </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">an unusual Monday. First of all, the royal engagement was finally announced. It’s time to pass the tissues, Prince Harry is no longer available. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And instead of going straight back home from work (to put myself under my warm blanket with a soup & Netflix) I attended the <a href="https://www.bloomandwild.com/" target="_blank">Bloom & Wild</a> Christmas wreath workshop at <a href="http://www.caravanrestaurants.co.uk/bankside.html" target="_blank">Caravan Bankside</a>. Bloom and Wild is an online flower retailer that delivers flowers through your letterbox. The brand delivers now in the United Kingdom, France and Germany. </span></span><br />
<a name='more'></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><br />While I was waiting for the workshop to</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> start I indulged myself with some Alejandro magno slicing chorizo, and the jamon & smoked san simon croquettes with saffron mayonnaise. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The workshop started with a complimentary cocktail. Then we were guided by Bloom & Wild lead florist Rachel. She was really friendly and helpful throughout the activity. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The workshop was really interesting with useful information to perfect my wreath decorating skills. We learned how to decorate our wreath using fresh foliages, dried oranges and glittering baubles. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The result is a lot better than the one I did last year. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In my wreath I used different foliage: Ozothamus Sussex silver, conifer and eucalyptus parvi. I then added the decorative bits: Scottish thistle, cinnamon stick, dried orange, ilex berries, lotus heads and for a small touch of luxury some birch sticks sprayed copper. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Next year I am planning to do a massive foliage shop in one of the </span><a href="http://www.jeannemarieb.com/2017/07/flower-markets-in-london.html" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">flower market</a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> and I will up my game by building my own wreath and decorating it. So far it was too easy...the wreath was already made or I bought it ready-made. </span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Bloom & Wild are having more workshops in the following weeks, but they have been victims of their own success as they are already all sold out. <br />So keep an eye next year when they release the date and grab your ticket fast.</span><br />
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Bloom & Wild <br />Limited 203 Vox Studios 45, <br />1 Durham Street </span></b><br />
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">London SE11 5JH</span></b><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Twitter: <a href="https://www.blogger.com/"><span id="goog_399697824"></span>@Bloomandwild<span id="goog_399697825"></span></a></b></span><br />
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-49287595127475218522017-09-17T12:49:00.003-07:002018-08-06T00:40:04.538-07:00GABRIELLE CHANEL <div class="hidepic" style="clear: both; text-align: center;">
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To celebrate the launch of their new fragrance Gabrielle, Chanel has created an immersive pop-up in Mayfair.<br />
Located at 27 Old Bond Street, <a href="https://www.espacegabriellechanel.co.uk/?gclid=CjsKDwjwuvjNBRDPhu6d55nyTxIkAKWKtM6bd_M9WCHEwZN1Hpe90ifoKE70Xq9CbeOcG-vzRl-IGgIggvD_BwE">Espace Gabrielle Chanel</a> is open until the 24th of September and offers an olfactive workshop about their new perfume. There is some still some space left this week, to see the availability look <a href="https://www.espacegabriellechanel.co.uk/bookingcalendar?redirectUrl=https://www.chanel.com/en_GB/fragrance-beauty/home.html">HERE</a>.<br />
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On the ground floor there is a psychedelic faceted mirror tunnel that will bring you to a room with a cinema screen that features the new film with Kirsten Stewart and empowering quotes from Gabrielle Chanel.<br />
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On the first floor, it’s where the magic happens every day. A Chanel fragrance expert is there to guide all the participants through the inspiration behind the perfume, the secret of the bottle and how it has been designed.<br />
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The whole olfactive experience is blindfolded and the fragrance expert guide all the participants through the 4 essences which are at the heart of the perfume: orange blossom, exotic jasmine, ylang-ylang and tuberose.<br />
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Chanel always use the best ingredients for their perfume, the orange blossom is sourced from Tunisia and gives a fresh touch to this perfume.<br />
The exotic jasmine comes from Egypt and provides a floral intensity.<br />
The Comoros Islands’ ylang-ylang has soft floral and spicy notes and the tuberose from Grasse in the south of France gives a creamy and sensual touch to Gabrielle. <br />
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The bottle of the perfume is also very special, it took 5 years for the Chanel team to design it. It is a square shape made with fine glass two allow the fragrance to radiate through.<br />
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The bottle has been hand-polished to have the perfect flat bottom. </div>
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The careful design even takes into account the look of the liquid in the bottle. The tube that carries the scent to the nozzle sits invisible within the perfume after its first spray, so all your eyes focus on is the perfume itself.<br />
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It might not be all people’s taste, but I really like the floral and delicate scent of Gabrielle.<br />
I am now considering switching my Coco Mademoiselle for Gabrielle soon. <br />
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<b>Espace Gabrielle Chanel</b></div>
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<b>27 Old Bond Street</b></div>
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<b>London W1S 4QE</b></div>
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<b><a href="https://www.espacegabriellechanel.co.uk/?gclid=CjsKDwjwuvjNBRDPhu6d55nyTxIkAKWKtM6bd_M9WCHEwZN1Hpe90ifoKE70Xq9CbeOcG-vzRl-IGgIggvD_BwE" target="_blank">Website</a></b></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-78247504978007454392017-08-06T09:37:00.002-07:002017-08-07T01:52:31.314-07:00MAÎTRE CHOUX <div style="line-height: normal;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Two years ago the award-winning pastry chef Joakim Prat opened </span><a href="http://www.maitrechoux.com/" style="font-family: 'helvetica neue', arial, helvetica, sans-serif;" target="_blank">Maître Choux</a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> in South Kensington on Harrington Road. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Maître Choux is a little bakery that exclusively sells éclairs, chouxs and chouquettes. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Maître Choux respects the classic recipe of the éclair, an oblong pastry made with choux dough filled with cream and topped with icing. However, don’t expect to find classic flavours or irregular shapes here. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Maître Choux’s éclair concept is based on designing exact, bright and bold éclairs with original flavours such as raspberry and rose water, Tahitian vanilla and roasted pecans and lemon & bergamot just to name a few. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The éclair originated during the nineteenth century in France and was called "pain à la Duchesse’’ and ‘’petite duchesse”. Joakim Prat refers to petite duchesse in the name of some of his éclairs.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When I visited recently it was almost impossible to pick only one éclair as they all look stunning and all the flavours sound delicious. The decision was too hard, so instead of picking one my partner and I settled for a box of 4 éclairs to try different flavours. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">At around £5 for an éclair here are slightly more expensive than the éclair you can buy in France which are usually priced between 1.80€ and 4.90€, but they totally worth it! There are not just a pastry, but a beautiful little piece of art. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Their </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">éclairs can be kept in the fridge for 2 days but are better served at room temperature.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We opted for the hazelnut & milk chocolate treasure, the salted butter with homemade caramel, the Spanish raspberry pink and the Tahitian vanilla & pecan. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Each éclair was perfectly filled with the a very tasteful cream. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My favourite éclair was the hazelnut & milk chocolate treasure, follow by the Tahitian vanilla & pecan, then the salted butter with homemade caramel. The Spanish raspberry pink was probably my favourite in terms of design, but last in terms of taste. However it was my boyfriend’s favourite. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: justify;"><i>Spanish raspberry pink</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Hazelnut & milk chocolate treasure</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: justify;"><i>Tahitian vanilla & pecan</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: justify;"><i>Salted butter with homemade caramel</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have never been a big fan of sweets or cakes because I always find the crème patissiere sickeningly. But this time it was different, the crème patissiere was light and so easy to eat. Thanks to Maître Choux, I can say that I like crème patissiere…or at least their crème patissiere! </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Maître Choux is opening this October on Dean Street in Soho, so be ready for another storm of éclairs on your social media channels. This second shop will offer tea, coffee, and thick hot chocolate made from a Basque recipe from Prat’s grandmother, alongside the hand-crafted designs éclairs, choux and chouquettes. </i></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">10/10</span><br />
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Maître Choux</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">15 Harrington Road</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">London SW7 3ES</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Twitter: <a href="https://www.instagram.com/maitrechoux/?hl=en" target="_blank">@maitrechoux</a></span></b><b><br /></b>
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<a href="https://www.zomato.com/london/maitre-choux-south-kensington" target="_blank" title="View Menu, Reviews, Photos & Information about Maitre Choux, South Kensington and other Restaurants in London"><img alt="Maitre Choux Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17868684/biglogo" style="border-image: none; border: currentColor; height: 34px; padding: 0px; width: 104px;" /></a> </div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com2tag:blogger.com,1999:blog-1396749428033326126.post-1978520381985458442017-07-23T12:00:00.000-07:002018-08-09T08:21:57.418-07:00FLOWER MARKETS IN LONDON <div class="hidepic" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One of the greatest benefits of living in London is getting to spend weekends walking around food, farmer and flower markets. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have always had a big interest in flowers and loved gardening. My interest has grown even more since living in the UK. I have totally fallen under the floral spell and this is why I started <a href="https://www.instagram.com/explore/tags/janouflowers/?hl=en" target="_blank">#JanouFlowers</a> to share my passion. I love creating bouquets for my flat most weekends as I can’t live in a flat without flowers or plants. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When I arrived in London I was living 10 minutes away from Columbia Road market, this is when I started every Sunday buying flowers to decorate my flat. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Despite living on the other side of the Thames now, in Oval, I still go to Columbia road sometimes in the early morning as I love the vibe, the colourful stalls and the local shops on the side streets. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Next to my flat, between Vauxhall and Battersea Park I also have the New Covent Garden Flower Market. I heard a lot about it but it’s only in the last month I’ve started going regularly. The first time I went there, I thought I’d arrived in heaven! </span></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://www.columbiaroad.info/flowermarket" target="_blank">COLUMBIA ROAD FLOWER MARKET</a></span></b><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Every Sunday from 8am to 3pm the quiet street of Columbia Road fills up with stalls selling fresh flowers and plants, and a lots of people!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I recommend to go between 8am and 10am as it tends to get crowded later on. I like early morning in Columbia Road because it’s peaceful, you can walk at your rhythm and you are not pushed by the crowd. You can also pick the most beautiful flowers and as a plus you get to listen the chant of ‘’Everthin’ a fiver!” from the stallsholders when they still have a good voice. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Each season the stalls are different due to the seasonal fresh flowers. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spring: hyacint, mimosas, tulips, daffodils, ranunculus, roses.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Summer: peonies, sunflowers, roses, hydrangeas</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Autumn: hydrangeas, lavender, roses</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Winter: mistletoe, holly wreaths, thistle, eucalyptus, brassica, roses</span><br />
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<b><u><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="http://www.newcoventgardenmarket.com/" target="_blank">NEW COVENT GARDEN FLOWER MARKET</a></span></u></b><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Open Monday to Saturday from 4am to 10am just down Nine Elms Lane SW8 5BH, New Covent Garden is composed of 21 wholesalers and 10 florists.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">They have the widest selection of foliage, fresh flowers, plants and sundries. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My favourite stand so far are <a href="http://www.newcoventgardenmarket.com/users/d-g-wholesale-flowers-ltd" target="_blank">David Gibbs</a>, <a href="http://www.newcoventgardenmarket.com/users/bloomfield-wholesale-florist-ltd" target="_blank">Bloomfield</a> and <a href="http://www.newcoventgardenmarket.com/users/goodchild-ltd" target="_blank">Goochild</a>. All the stands are cheap, but be careful, they are all wholesale price, so make sure you anticipate the VAT on top. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It costs £5 to enter the site with a car, but it’ also well connected with buses from Vauxhall.</span></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com1tag:blogger.com,1999:blog-1396749428033326126.post-45873032690499782272017-07-02T13:27:00.003-07:002017-07-02T13:27:22.978-07:00CARPACCIO & NICOLAS FEUILLATE GRAPHIC ICE <div class="hidepic" style="clear: both; text-align: center;">
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The British Summer might not be the best, but on a hot day I like to make simple recipes such as carpaccio. Give me a mandolin and I could slice pretty much anything you give me. </div>
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Recently I made two kinds of carpaccio, one savoury and one sweet. Both recipes are very quick to do and are very refreshing during this summer heat. I like to add a twist to my BBQ with original sides or desserts such as the following recipes. <br />
<b><br />Beetroot & ricotta carpaccio - serves 2 people</b><br />
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Ingredients:<br />
- 2 medium beetroots (different colour)<br />
- 50g of ricotta<br />
- herbs of provence<br />
- balsamic glaze<br />
- olive oil<br />
-salt<br />
-pepper<br />
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Preheat the oven to 180 degrees. Wash the beetroot and place them still damp into some tin foil and close the foil tight. Place in a baking dish and bake them for 30-40minutes. They are ready when they are 'fork-tender'. Remove them and let them cool down.<br />
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You can prepare the beetroots a day prior to your meal and keep them in the fridge.</div>
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Slice the beetroot with your mandolin and arrange in different layers on a plate. Mix the 50g of ricotta with some herbs of Provence and sprinkle on top of the beetroot layers.</div>
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Seasoned the dish with olive oil, balsamic glaze, salt and pepper and store in the fridge and serve it chilled.</div>
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<b>Orange, cinnamon and chocolate carpaccio - serves 2 people</b><br />
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Ingredients:<br />
- 3 medium oranges<br />
- cinnamon<br />
- 2 chocolate cubes<br />
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Peel two oranges and slice them using a mandolin or a knife into thin slices.<br />
Place the slices on a plate in layers. </div>
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Sprinkle some cinnamon and grate the chocolate cubes on top. </div>
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Squeeze the remaining orange and use the juice for extra flavour. </div>
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This carpaccio can be served chilled or at room temperature. <br />
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I paired on this occasion the orange, cinnamon and chocolate carpaccio with the new Nicolas Feuillate Graphic Ice Rose Champagne Ice Rosé. </div>
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Usually this Champagne should be served on ice, but I just served it very chilled as I do not like the taste of melted ice cube/ water in my Champagne. </div>
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This demi-sec coral pink coloured Graphic Ice Rosé has black cherry and Summer berry fruits aromas and hints of raspberry on the palate with a smooth pleasing finish. It complemented very well the fresh orange carpaccio. <br />
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Nicolas Feuillate Graphic Ice Rosé is available to purchase for £32 at <a href="https://www.johnlewis.com/nicolas-feuillatte-graphic-ice-rose-champagne-75cl/p3128956#media-overlay_show">John Lewis</a>. They also have a Pale gold coloured Graphic Ice available for £30.<div class="separator" style="clear: both; text-align: center;">
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-1690323123834062912017-02-19T10:18:00.004-08:002018-08-09T08:22:14.525-07:00LUCA<div class="hidepic" style="clear: both; text-align: center;">
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Recently I had lunch with my colleagues at a new restaurant in Clerkenwell. 'Luca' is located on St John Street (where the restaurant Portal was previously) and serves Italian-British cuisine. It was opened in 2016 by the head chef Isaac McHale and his partners Johnny Smith and Daniel Willis, who have also opened the michelin star restaurant Clove Club in Shoreditch.<br />
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From the outside the restaurant looks very small, but is pretty spacious in reality as there are several rooms at the back which are not visible from the street.<br />
The first room has some tables for 4 people, a bar and a reception with an hostess. This place is ideal to sip some cocktails and share antipasti.<br />
The second room has wooden tables with red leather seats and a view of the opened kitchen. Finally the last room where we had lunch was a huge veranda with large windows and brick walls. There is also an open kitchen at the back where you can see the team preparing dishes.<br />
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Our lunch began with some bread served with olive oil. The olive oil was delicious and it reminded me the one I tried when I was younger in Tuscany near Pescia. Then we shared some antipasti: a salad of artichoke with celery and Pecorino (13 £), and two portions of scallops served on Jerusalem artichoke purée with nduja (13 £ each dish). The team arranged for us free of charge a plate with three scallops rather than 2, so we had one scallop per person. We appreciated the attention.<br />
The scallops were presented on salt. They were excellent and cooked to perfection with a smooth and delicious purée. On the other hand, I found that the salad of artichoke wasn't worth the price. It lacked seasoning and there was not a lot of artichoke.<br />
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As a main course, my colleagues ordered the Rump of Hereford beef (£25), the rigatoni with pork sausage, tomato, anchovy & mint (£11), and warm salad of winter vegetables, goat's curd with black truffle (£21). I opted for the pheasant and mushrooms agnolotti, served in a broth with slices of truffle. The broth was good and the agnolotti were perfectly cooked. I couldn't taste any pheasant in the dish and the slices of truffles didn't bring any flavour.</div>
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For dessert I had the apple crostata with custard (£8) while my colleagues tried the chocolate mousse (£9) and the pear and frangipane tart and rum custard (£8).<br />
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This restaurant is certainly in the running for a Michelin star, just like the Clove Club. You can feel this by the way the plates are presented and the attention which is given to the service by the team. Some of the dishes were perfectly executed but it wasn't necessarily good value for money as the portions were a bit small.<br />
I will certainly come back to Luca for dinner to celebrate a special occasion as I think it will be totally suitable for this, but for a simple lunch it was a bit overrated and too formal. <br />
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7/10<br />
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Récemment je suis allée avec mes collègues au nouveau restaurant Luca. Luca se situe sur St John Street (où se situait le restaurant Portal), c’est un restaurant qui propose des plats Italien-British. Ouvert en 2016 par le chef Isaac McHale et ses partenaires Johnny Smith & Daniel Willis, qui fut aussi à l’origine de l’ouverture du restaurant étoilé Clove Club basé a Shoreditch.</div>
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Si de l’extérieur le restaurant semble petit, il est en réalité plutôt grand, composé de plusieurs salles qui ne sont pas visibles de la rue.<br />
La premiere salle dispose d’un bar, de l’accueil avec une hôtesse et de quelques tables de 4 personnes. Elle est idéale pour siroter quelques cocktails et partager des antipasti. <br />
Dans le prolongement il y a un couloir avec des tables et tabourets en hauteur pour accueillir des couples. <br />
Puis la deuxième salle offre une vue sur une partie de la cuisine et dispose de tables en bois avec des banquettes en cuir rouge de type brasserie. Enfin la troisième salle, où nous avons déjeuné, est une veranda composée de grandes baies vitrées et de murs en briques donnant sur une cour intérieure. De cette salle on peut apercevoir une autre partie de la cuisine avec les chefs qui préparent les plats.<br />
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Nous avons commencé notre déjeuner par du pain servi avec de l'huile d’olive. Celle-ci était succulente, comme celle que j’avais dégustée dans mon enfance en Toscane près de Pescia. Nous avons partagé des antipasti: une salade d’artichaut cru avec du céleri et du pecorino (£13), puis deux portions de coquilles St Jacques servies sur un lit de nduja et de purée de topinambours (£13 par assiette). L’équipe nous a offert une assiette avec trois coquilles St Jacques au lieu de deux pour que nous ayons chacun une coquille. Nous avons apprécié cette gentille attention. <br />
Les coquilles St Jacques sont arrivées servies sur du sel, elles étaient délicieuses, cuites a la perfection et la purée était lisse et savoureuse. Par contre, j’ai trouvé que la salade d’artichaut ne valait pas le prix annoncé, il n’y avait pas beaucoup d’artichaut et elle n’était pas assez assaisonnée. <br />
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En plat principal, mes collègues ont commandé les côtelettes d’agneau (£24), le rumsteak de boeuf (£25), les rigatoni au porc (£11) et la salade de légumes d’hiver au chèvre (£21). J’ai opté pour les agnolotti fourrés de faisan et champignons, servis dans un bouillon avec quelques copeaux de truffe. Le bouillon était bon et les pates étaient parfaitement cuites. Je n'ai pas retrouvé la saveur du faisan dans le plat, et les copeaux de truffes n’ont apporté qu’un coté décoratif au plat.<br />
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En dessert pendant que je savourais mon succulent crostata a la pomme servi avec de la crème anglaise tiède (£8), mes collègues ont dégusté une mousse au chocolat (£9) et une tarte de frangipane a la poire (£8).<br />
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Ce restaurant a surement dans l’optique d’attirer les guides du Michelin en vue d’obtenir une étoile tout comme le Clove Club. Cela se ressent non seulement dans l’assiette et dans les prix mais aussi car l’équipe porte une attention particulière au service qui est très traditionnel. <br />
Certains des plats étaient parfaitement réalisés mais ce n’était pas toujours un bon rapport qualité-prix car les portions dans l'assiette étaient petites.<br />
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Je retournerai certainement chez Luca pour une occasion particulière ou un diner car l’ambiance, le decor et le service se prêtent parfaitement pour fêter un événement special. Mais pour un déjeuner sur le pouce entre amis ou collègues c’est un peu surfait et trop formel.<br />
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7/10<br />
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Bread & olive oil </div>
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Roast Orkney scallops, Jerusalem artichoke and 'nduja </div>
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Salad of raw artichokes, celery and pecorino</div>
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Warm salad of winter vegetables, goat's curd with black truffle</div>
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Rigatoni with pork sausage, tomato, anchovy and mint</div>
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Rump of Hereford beef stuffed with pancetta, kale and mushrooms </div>
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Pheasant and mushroom agnolotti in broth</div>
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Baked chocolate mousse and roast barley ice cream</div>
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Warm apple crostata and custard</div>
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Pear and frangipane tart and rum custard</div>
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<b>Luca </b><br />
<b><b>88 St. John Street</b></b></div>
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<b><b>London, EC1M 4EH</b></b></div>
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<b><b>Twitter: <a href="https://twitter.com/LucaRestaurant">@Lucarestaurant</a></b></b></div>
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<a href="https://www.zomato.com/london/luca-farringdon" target="_blank" title="View Menu, Reviews, Photos & Information about Luca, Farringdon and other Restaurants in London"><img alt="Luca Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18461396/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <a href="https://www.squaremeal.co.uk/restaurant/luca?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Luca"><img alt="Square Meal" height="27" src="https://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=bb9dcab477314a2daa26d6893084a0b3" width="160" /></a></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-49440870174610511962017-02-01T13:45:00.002-08:002018-08-09T08:22:41.852-07:00OBER MAMMA<div class="hidepic" style="clear: both; text-align: center;">
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It is now impossible to go to Paris without having someone recommending you to try one of the Italian trattorias founded by Migraine Seydoux & Victor Luggerdu: <a href="https://www.bigmammagroup.com/">Group Big Mamma</a>.<br />
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If you hate queuing you should avoid this restaurant, as every visit usually starts with at least 15-20 minutes of queuing (if you're lucky). I would recommend to arrive just before the opening, around 11.50am-12noon as even if the queue looks quite long, you will be seated in the first service for sure. <br />
The restaurant is open daily from 12.15pm, the team gives a warm welcome as soon as you walk inside the restaurant.<br />
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Ober Mamma has three different areas inside, each with a different atmosphere. Firstly a bar area at the entrance with a huge counter in the middle, ideal for aperitif and a quick lunch or dinner with friends. Then there is the corridor area with a few little tables of two with Italian ham hanging from the ceiling and a fantastic view over the open kitchen. Then the main room with a tree in the middle and a ceiling window which lets direct light into the room. Overall the decoration of the restaurant is wonderful and I also loved their custom-made porcelain plates. <br />
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When I came the first time to Ober Mamma I was a bit disappointed to be seated at one of the tables in the corridor, but in the end I really enjoyed the atmosphere as it was more cosy for a romantic dinner than being in the big room and I also liked to be able to see what was going on in the kitchen.<br />
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My boyfriend and I began our meal with a big creamy burrata and a tomato salad with basil. The burrata was absolutely creamy and delicious and the salad was well seasoned. It was the perfect way to start our meal. <br />
As a main course we shared one of their pizzas: Iconic regina and their famous truffled pasta. <br />
Their truffled pasta dish is simply delicious. It's probably why it's their their signature dish. It consists of mafalda pasta, mascarpone, fresh mushrooms, Parmesan & truffle. The individual portion is very generous and is perfect to share. <br />
The pizza was very good too and made with tomato, San Marzano, ham, olives and a mushroom carpaccio. After our mains we were unfortunately too full to order any desserts. <br />
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Ober Mamma is definitively a restaurant I recommend to any one who likes fresh quality products and Italien cuisine. It's very good value, food is delicious and the team are always nice and welcoming. The only inconvenient it's the no reservation policy which means you have to queue to get a table but most of the restaurants are like this now. Just need to get used to it! <br />
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I really hope the two owners of the Big Mamma Group have planned to develop their restaurants in London one day so I can go more often without having to cross the Channel.<br />
9/10<br />
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Il est désormais impossible de se rendre à Paris sans que l'on vous recommande de déjeuner dans l'une des trattorias fondées par Tigrane Seydoux et Victor Luggerdu: <a href="https://www.bigmammagroup.com/" target="_blank">Groupe Big Mamma</a>.<br />
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Les impatients doivent s'abstenir, car chaque visite commence régulièrement par quelques minutes de queue si ce n'est plus, si vous y allez un peu avant l'ouverture (11h50-12h) vous avez beaucoup de chance d'être dans le premier service meme si la queue vue de l'extérieur est longue.<br />
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Le restaurant ouvre tous les jours à 12h15 et l'accueil est très chaleureux. Ober Mamma est composé de trois différentes ambiances: l'entrée avec un bar qui domine la pièce, puis un couloir qui vous donnera l'eau à la bouche avec une collection de jambons accrochés au plafond et une vue imprenable sur la cuisine, puis la cerise sur le gateau...une grande salle avec un arbre qui surplombe la salle éclairée par une grande verrière.</div>
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Non seulement la decoration est superbe, mais j'ai également adoré leurs assiettes qui ont été faites sur mesure pour le restaurant.<br />
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Au départ lors de notre visite je fus un peu déçue d'être assise dans le couloir, mais au final j'ai adoré l'ambiance. L'atmosphere y était plus cosy pour un dinner en amoureux que dans la grande salle, et puis j'aime bien voir ce qui se passe en cuisine! </div>
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Nous avons commencé notre repas par une grosse burrata crémeuse et une salade de tomates au basilic. La burrata était succulente et crémeuse et la salade de tomates était bien assaisonnée. </div>
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Puis en plat principal, nous avons commandé une de leurs pizzas: l'iconic Regina et <span style="text-align: center;">les fameuses pâtes à la truffe que nous avons partagées. </span></div>
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<span style="text-align: center;">Les </span><span style="text-align: center;">pâtes à la truffe est le plat phare d'Ober Mamma et est tout simplement succulent. Ce plat est composé de p</span><span style="text-align: center;">âte </span><span style="text-align: center;">mafalda, de champignons, de mascarpone, de Parmesan et bien évidemment de truffes. La portion individuelle est si généreuse qu'elle est idéale </span><span style="text-align: center;">à partager. </span></div>
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La pizza était très bonne aussi.</div>
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Après nos plats copieux nous n'avons malheureusement pas eu le courage de nous lancer dans la commande de desserts de peur de ne plus pouvoir bouger. </div>
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Ober Mamma est une adresse que je recommande définitivement aux amateurs de produits frais de qualité et de cuisine italienne depuis que je m'y suis rendue. Le rapport qualité prix est juste parfait et c'est un régal <span style="text-align: center;">à</span> la fois pour les yeux et les papilles. </div>
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L'unique contrainte est le fait que l'on ne puisse pas réserver, mais beaucoup de restaurants de nos jours sont comme cela. </div>
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J'espère de tout coeur que les fondateurs du groupe développeront très bientôt leur concept Outre-Manche <span style="text-align: center;">à </span>Londres, pour que je puisse m'y rendre plus souvent sans avoir <span style="text-align: center;">à </span>prendre l'Eurostar. </div>
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9/10</div>
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Grosse burrata crémeuse 250g & salade de tomates et basilic (17€)</div>
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Iconic regina: tomates, San Marzano, fior di latte, jambon toscan, olives, taggiasche, carpaccio de champignons (15€)</div>
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La fameuse pâte à la truffe (18€)</div>
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<b>Ober Mamma</b></div>
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<b>107 Boulevard Richard Lenoir</b></div>
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<b>75011 Paris, France</b></div>
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<b>Twitter: <a href="https://twitter.com/bigmammagroup" target="_blank">@bigmammagroup</a></b></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-42823127015213028362016-12-21T11:10:00.006-08:002018-08-09T08:22:55.671-07:00BRASSERIE ZEDEL <div class="hidepic" style="clear: both; text-align: center;">
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Some people celebrate Christmas by having dinner with their friends before Christmas day with the full assortment of traditional festive dishes such as pigs in blankets, turkey with cranberry sauce and christmas pudding. This year we avoided the traditional with my boyfriend and indulged ourselves in a French meal at the Corbin & King's restaurant <a href="https://www.brasseriezedel.com/">Brasserie Zedel</a>.<br /><br />It was exactly as I remembered, a long corridor full of art deco posters and a huge, magnificient dining room with marble column with French style red velvet banquet seats. <br />I really love the atmosphere in this restaurant as it makes you feel on the other side of the Channel and it has a romantic ambiance for dinner. It is exactly what I needed as I am usually nostalgic at that time of the year and look forward to being back in my hometown for Christmas. <br /><br />We kicked off our meal with a Crémant de Loire, and enjoyed it with their beautiful homemade bread. I wish all the breads in London's bakery could be as good as the one they make.<br /><br />As a starter my boyfriend had a steak tartare. It was totally spot on and made with perfectly tender beef. There was some mustard and Worcester sauce available on the side to add a bit more spice to the tartare. I opted of the onion soup and it was really nice even if I had expected to have a bit more melted cheese over the top like they usually do in France, but the flavour was right.<br /><br />For the main, my boyfriend was so predictable and ordered the confit duck. Since he tried it with me three years ago, it has become his favourite French dish. it was served with Puy lentils. He was a bit disappointed as the confit duck was a bit dry. He is used to the confit duck of Chez Elles which is more moist and juicy. <br />I had the beef bourguignon. I remembered the first time I tried it at Brasserie Zedel, the vegetables were flavourless, but this time it was nice. The sauce was rich and the beef melted in the mouth. <br /><br />Before the dessert, we went the French way and ordered two slices of cheese: goat's cheese and brie. <br /><br />The next and final step was the dessert and we shared a crème brûlée and an ile flottante. The ile flottante took me back to my childhood. The crème brûlée failed the spoon test unfortunately and was grainy. <br /><br />The restaurant was absolutely packed but the service was quick and really efficient. Despite some little cooking issues with the confit duck and the dessert, we spent a really enjoyable evening. <br />Brasserie Zedel is a trustful restaurant were you can be sure to enjoy French classics at a very affordable price.<br /><br />8/10<div class="separator" style="clear: both; text-align: center;">
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Onion soup </div>
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Bread & butter</div>
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Steak tartare</div>
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Beef bourguignon</div>
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Confit duck & Puy lentils </div>
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Goat's cheese, brie and grapes </div>
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<span style="font-family: "agaramond"; font-size: 12pt;">Crème Brûlée</span></div>
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Ile flottante </div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Brasserie Zedel</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">20 Sherwood street</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">W1F 7ED London</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Twitter: <a href="https://twitter.com/BrasserieZedel" target="_blank">@BrasserieZedel</a></span></b><br />
<a href="https://www.zomato.com/london/brasserie-zedel-soho" style="clear: left; margin-bottom: 1em; margin-right: 1em;" target="_blank" title="View Menu, Reviews, Photos & Information about Brasserie Zedel, Soho and other Restaurants in London"><img alt="Brasserie Zedel Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6116177/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a><a href="http://www.squaremeal.co.uk/restaurant/brasserie-zedel?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Brasserie Zédel"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=45c4e01933d44ef7a84295a35aeb4aa3" height="27" width="160" /></a></div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-69560247201875228292016-11-16T11:06:00.000-08:002018-08-09T08:23:11.732-07:00CEVICHE OLD STREET <div class="hidepic" style="clear: both; text-align: center;">
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I recently dined at the former Alexandra Trust Dining Rooms that were taken over nearly a year ago by Martin Morales and became his second Ceviche restaurant in London.<br />
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We were offered a table at the back of the restaurant which offered a direct view on the kitchen and the impressive rotisserie, where a few chickens were being slowly roasted. <br />
We started our meal with a first round of cocktails, my boyfriend went for a classic Margarita, while I opted for a sweeter version and had their Rail passion cocktail made with Pisco impostor mezcal, limo chilli and vanilla-infused pisco, saffron-agave syrup, passion fruit, olive oil & oak smoke.<br />
I was not entirely sure why it came with a marshmallow on top as it didn't really bring anything extra or match with the cocktail in terms of flavour.<br />
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As a starter I ordered a tiradito de conchas. It consisted of thinly sliced fresh scallops, blood orange and rocoto tiger's milk, yoghurt and black tobiko caviar. The sauce was well balanced, sharp, sweet and sour at the same time. However I thought the dish was slightly overpriced (£13) as there was not many scallops and they were extremely thin. <br />
My boyfriend had a Don Ceviche made with fresh pieces of seabass, amarillo chilli tiger's milk, sweet potato, red onion and limo chilli. <br />
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For main, I had the seco de pato, a confit duck cooked with dark beer and coriander. It was delicious, but this was nothing compared to the lomo salted my boyfriend ordered. <br />
The beef was cooked to perfection and comes with red onion, tomato, saltado sauce and chips. Lomo saltado is my boyfriend's favourite dish, according to him the restaurant's version tasted like the one in had when he lived in Peru.<br />
I really enjoyed this dish, apart from the chips which I think let the dish down. <br />
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To end our meal we shared the dulce de higos. I really liked the different texture that the chef combined in this dish, some delicious soft caramelised black figs, with pine nuts biscuit and fresco cheese mousse. <br />
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Overall I had a nice dinner at Ceviche. The atmosphere and the service were good but nothing really special. The star of the meal was the lomo saltado, it was a very great value and probably the reason why we will come back to Ceviche. <br />
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7/10<br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rail passion cocktail</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tiradito de conchas </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Don Ceviche </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Lomo saltado</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Seco de pato</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Dulce de higos </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ceviche Old Street</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>2 Baldwin Street</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>EC1V 9NU London</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Twitterr: <a href="https://twitter.com/cevicheuk" target="_blank">@CevicheUk </a></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://www.zomato.com/london/ceviche-old-st-shoreditch" target="_blank" title="View Menu, Reviews, Photos & Information about Ceviche Old St, Shoreditch and other Restaurants in London"><img alt="Ceviche Old St Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6126532/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <a href="http://www.squaremeal.co.uk/restaurant/ceviche-old-street?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Ceviche Old Street"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=ea1c3896b4814aed9a74360b51019585" height="27" width="160" /></a></span></div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-75765955369593718202016-06-28T13:45:00.004-07:002018-08-09T08:23:34.795-07:00BONE DADDIES - OLD STREET <div class="hidepic" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.bonedaddies.com/restaurant/old-street/" target="_blank">Bone Daddies</a> has recently opened a new branch in Old Street. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I went for dinner with my boyfriend as we are both huge fans of their ramen. We went during their soft opening where the food was 50% (this offer ends on the 30th of June, so you rather be quick!)</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This new addition in the Bone Daddies' family includes some exclusive new dishes such as the crispy duck aburamen and 7 differents kushikatsu.</span></span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I was not very familiar with the kushikatsu, but I found out that it is a Japanese dish which consist of deep-fried skewered meat, seafood and vegetables. </span></span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nothing to do with a fatty fish & chips deep-fried batter...the kushiskatsu are made with egg, flour and panko.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">They are usually served with </span><span style="background-color: white;">a sauce pot which is shared among customers...in Old Street there was no sauce pot sharing, you got your own and there is a selection of different sauces.</span></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">My boyfriend and I shared three different kushikatsu, </span><span style="background-color: white;">the Iberico & roast onion and the Scallop, sweet potato & shiso which will really enjoyed. However </span><span style="background-color: white;">the Padrons, bacon and cheddar were a bit disappointing as they contained a lot of bacon fat and were very chewy.</span><span style="background-color: white;"> ( I will recommend you to avoid this last one if you go to Bone Daddies on a date as you won't look very glamorous trying to eat it!)</span></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><span style="background-color: white;">The ramen were perfect as usual. I went out of my confident zone for once and ordered the Curry ramen instead of the Tonkotsu and added an extra egg. My boyfriend went for the sure comfort food value: the Tonkotsu. Both broths were perfectly executed and</span><span style="background-color: white;"> rich in flavour. </span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bone Daddies has nothing to improve! (apart maybe there locations...Brixton, Oval next? ) </span></span></span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Their ramen completely rocks and are sure trustful value which justify the travel across London. Will I travel to East London for more kushikatsu?...Yes for sure! </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8/10</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Three prizes cocktail & Frozen Yuzu Margarita</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Patrons, bacon & cheddar kushikatsu</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kushikatsu: Iberico & roast onion - Scallops, sweet potato & shiso </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Curry ramen, fried chicken, padrons peppers, cabbage and chicken bone broth with an extra egg</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tonkotsu ramen, chashu pork, spring onion, 20 hour pork bone broth</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bone Daddies - Old street</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unit C- 211 Old St</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">London EC1V 9NV</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Twitter: @BoneDaddies</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://www.zomato.com/london/bone-daddies-shoreditch" target="_blank" title="View Menu, Reviews, Photos & Information about Bone Daddies, Shoreditch and other Restaurants in London"><img alt="Bone Daddies Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18218797/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a></span></b><a href="http://www.squaremeal.co.uk/restaurant/bone-daddies-old-street?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" style="margin-left: 1em; margin-right: 1em;" target="_top" title="Read Square Meal's review of Bone Daddies Old Street"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=204cb385489546348da467d5d6497142" height="27" width="160" /></a></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-45902173203066427952016-05-20T12:23:00.004-07:002018-08-09T08:23:53.091-07:00JOE'S PIZZA<div style="background-color: white;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A few weeks ago I went in New York for the first time. I spent 5 amazing days there and ended up walking 72km around Manhattan, Brooklyn and Williamsburg. Before my trip I made a list of some places and restaurants I wanted to try. Joe’s Pizza was one of them.</span></div>
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<span style="font-family: 'helvetica neue', arial, helvetica, sans-serif;">Opened in 1975, Joe’s Pizza became an institution in Greenwich village by specialising in authentic New York style pizza and now has three different branches across New York. It's also featured in some movies and counts some celebrities as their loyal customers. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While we were walking down Bleecker street, we tried to go to their Carmine Street’s branch which is their ‘flagship' but it was too busy so instead we went on a different day to Bedford Avenue in Brooklyn. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The service was pretty efficient, when you get to the counter you only need to tell them which slice you want and they call your name when your slice is ready.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My boyfriend and I tried a lot of different slices, we ordered the white, the fresh mozzarella, the pepperoni and the any topping’s special.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We both added some extra grated parmesan and oregano on each of our slices. My boyfriend’s favourite was the any topping’s special, mine was the white slice.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">What I liked about Joe’s pizza slice was the quality of the crust. It was stretchy and chewy at the same time, which made it easy to fold without being to floppy. The tomato sauce was great and each slice had the right amount of cheese. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It was a really good value meal. The slices at Joe’s Pizza are priced from $2.75 to $3.50 (equivalent to £1.88 to 2.39). It is a huge bargain if you consider the fact in London, places like <a href="http://voodoorays.com/" target="_blank">Voodoo’s Ray</a>, <a href="http://www.nyfold.com/" target="_blank">NY Fold</a> or <a href="http://www.paradiseslice.co.uk/" target="_blank">Paradise slice </a>sell NY Style pizza at twice the price (between £3.50 to £4 for a slice). </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I won’t say Joe’s Pizza is the best pizzeria in New York because I tried only one other pizzeria in the lower East side when I was there so I can’t really judge. However if you love pizza, Joe’s pizza should be on your to do list if you are in New York, and it tasted better than the ones I had so far in London. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">10/10</span></div>
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'Any topping' slice</div>
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The White slice</div>
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Pepperoni slice</div>
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The white slice & The Fresh mozzarella slice</div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Joe's Pizza</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>216 Bedford Avenue</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Brooklyn NY 11249</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Twitter: <a href="https://twitter.com/joespizzanyc" target="_blank">@joespizzanyc</a></b></span></div>
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<a href="https://www.zomato.com/new-york-city/joes-pizza-greenwich-village" target="_blank" title="View Menu, Reviews, Photos & Information about Joe's Pizza, Greenwich Village and other Restaurants in New York City"><img alt="Joe's Pizza Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16765796/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> </div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-48504857309972561752016-05-17T12:56:00.003-07:002018-08-09T08:24:11.019-07:00LE BUN UK<div class="hidepic" style="clear: both; text-align: center;">
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<br />
Recently I went to the new residency in Leicester House of <a href="http://LE bun uk">Le Bun UK</a> with some friends.<br />
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Le Bun team turned Leicester House into a temporary diner for a few weeks until the 22nd of May. Le Bun offers a selection of American burgers based on some French classic recipes and ingredients. Everything on the menu sounded great and tasty: "pigeon & foie gras", "truffle Mayo", "Bourguignon glaze"... I'm stopping the list as I am starting to drool right now ! <br />
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Two of us ordered the truffle cheeseburger, one of us had the duck bun and the last one challenged himself with the truffle double double with extra "bacon salt".<br />
When the food arrived we were told they had sold out of bacon salt so my friend had a huge slice of bacon in the burger instead which made the whole burger look gigantic. <br />
On the side we had two fries with signature truffle Mayo and a few cocktails. <br />
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The cocktail's names and what seemed to be their origin were quite interesting. My New Yorker friend and I went for the Super Skinny Bitch cocktail which she never heard of before despite the fact it mentioned New York next to it. Our other friends had a few lagers and a Drive Thru Bubblegum Daiquiri. The Cocktails were all great and not too pricey. <br />
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Back to the food, the truffle cheeseburger was just amazingly faultless. The juicy meat was perfectly cooked with a generous slice of melted cheese and huge amount of truffle Mayo. My friend and I regretted we didn't order the truffle double double like our friend because to be honest even if it was surely full of fatty meat, cheese and bun, it was actually light in taste and very easy to eat...maybe to quick to eat too! <br />
The fries were simple but good but the portion was a bit small. Again what made the difference was the succulent truffle mayonnaise, we did requested some extra for the table.<br />
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The duck bun was in my opinion great too with a slightly juicy pulled confit duck. My boyfriend who ordered it thought it was less good than a Frenchie's confit duck burger. <br />
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We ended our meal with their delicious tarte satin.</div>
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Their residency ends this weekend on the 22nd of May so I would highly recommend you go and try their delicious burger otherwise you will have to wait for their next pop up. <br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8/10 </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le Truffle cheeseburger (New York) - aged rare breed patty, truffle mayo, American cheese, brioche </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">French fries </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le Truffle double double (California) - Double patty, Double cheese, Double Truffle, two aged rarebreed patties, truffled veal jam, truffle mayo, American cheese, brioche </span></div>
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</div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Le Duck frite bun (Les Landes) - Pulled confit duck, straw frites, Bearnaise, Champagne slaw, brioche</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWZSaSySXec07RlZ1xLxRQXFm0pIfLHHOQRD7HbNMP1zacJGVey7KlBgqpFq464SMBGVSTp8fo4S8TF4UJ4X5i-tkTBIrmf4o9HjaSrygOP3kjRSqeCWsvxHDfcZIiNJPHTlG-XHVPF8/s1600/IMG_9641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWZSaSySXec07RlZ1xLxRQXFm0pIfLHHOQRD7HbNMP1zacJGVey7KlBgqpFq464SMBGVSTp8fo4S8TF4UJ4X5i-tkTBIrmf4o9HjaSrygOP3kjRSqeCWsvxHDfcZIiNJPHTlG-XHVPF8/s640/IMG_9641.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Super Skinny Bitch cocktails (New York)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Drive Thru Bubblegum Daiquiri (Lafayette)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Apple tart tatin</span></div>
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<b style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Le Bun UK</b></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>1 Leicester Street </b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>WC2H 7BL London </b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Twitter: <a href="https://twitter.com/LeBunUK" target="_blank">@LeBunUK</a></b></span></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-887390262446741162016-05-03T00:20:00.000-07:002018-08-09T08:24:27.083-07:00THE QUALITY CHOP HOUSE<div style="background-color: white; padding: 0px;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Recently I went to dine at the Grade-II listed dining room of The Quality Chop house in Clerkenwell. I am a huge fan of their shop next door which sells top quality food, especially the meat. I never had the chance to go for dinner at The Quality Chop House before as it was always packed every time I walked past.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />To not miss the chance this time I decided to book a table, as we were 5 people we got one of the booth tables. I really liked the decoration of the whole room with black and white tiles on the floor, wood furniture, old long narrow tables and bench which makes the atmosphere quite cosy. They also had some small and discreet details of decoration such as mirrors & flowers. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />While I decided to kick off this dinner with a fresh Scottish langoustine, two of my friends had some pork & pistachio terrine served with some Pommery mustard and two lucky people managed to get the two last plates available of morcilla. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">All starters were great. I liked the freshness of the langoustines and the mayonnaise was perfect. The terrine tasted light and the mustard gave a kick of heat. The morcilla was tasty and earthy and went very well with the duck egg.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />For mains, two of us had their traditional Galloway mince, the dish was rich and very juicy. The mince came with some bread and watercress and was delicious as it sopped-up all the great flavour from the dish.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The rest of us ordered the duck dish. It was the best piece of duck breast I ever had in terms of quality, cooking and taste.This breast was ridiculously perfectly cooked: pink and juicy. It was served with salsify, morels and Madeira.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To compliment our mains we had some confit potatoes as I heard so much about it that I demanded that my friends order it. It was for sure the second highlight of my meal just after the duck. Their confit potatoes are one of their signature dishes and if you try them you will surely know why it's a 'must try' dish.<br />The wine list at The Quality Chop House added an extra level to our meal thanks to the great selection they have. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br />Overall, my friends and I had a great evening at The Quality Chop House. This restaurant is my idea of the ideal place to spend an evening with friends (or maybe a romantic dinner on a different occasion). I loved the fact there is nothing extravagant in this place, the decoration is old and traditional, the service was faultless and our waitress was very friendly and not intrusive. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I will definitely come back to The Quality Chop House, I hope they will have some of this delicious duck again next time. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">10/10</span></div>
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<span style="font-family: 'helvetica neue', arial, helvetica, sans-serif;">Pork & pistachio terrine, Pommery mustard</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Morcilla, duck egg, brown butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Duck, salsify, morels, Madeira</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Galloway mince, dripping toast, watercress</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Confit potatoes</span></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The Quality Chop House </span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">88-94 Farringdon road</span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">London EC1R 3EA </span></b></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Twitter: <a href="https://twitter.com/qualitychop" target="_blank">@Qualitychop</a></span></b></div>
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<a href="https://www.zomato.com/london/the-quality-chop-house-clerkenwell" target="_blank" title="View Menu, Reviews, Photos & Information about The Quality Chop House, Clerkenwell and other Restaurants in London"><img alt="The Quality Chop House Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6105642/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <a href="http://www.squaremeal.co.uk/restaurant/quality-chop-house?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of The Quality Chop House"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=d65c396998f043349f338ce96a355b7d" height="27" width="160" /></a></div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com1tag:blogger.com,1999:blog-1396749428033326126.post-11902143935986793542016-04-24T11:43:00.003-07:002018-08-09T08:24:51.278-07:00THE BEST AND THE WORST RESTAURANTS IN LISBON <div style="background-color: white; padding: 0px;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The last two months I've spent most of my weekends away from London and hence the same time away from my blog and my laptop! I spent some time in my hometown in France: Toulouse, a weekend in Paris with my friends to celebrate my birthday around a Provencale dinner at Chez Janou and some days in Lisbon and Sintra in Portugal.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My boyfriend and I spent four days in Portugal walking around everywhere, trying out some great places but also one of the worst places ever.... </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On our first day we walked around Alfama, Baixa and Barrio Alto. Lisbon is such a beautiful city, I fell in love with the architecture of this town with all the azulejos (painted tin-glazed ceramic tile work).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We ended our day with a dinner in the area we were staying : Alfama. We walked past a cute little restaurant which seemed to be a traditional Portuguese places: Taberna A Baiuca.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We were seated on a very narrow table just right next to some other people despite the fact there was three empty tables around, my boyfriend and I thought this was a bit weird and impersonal. Without ordering anything we were offered some chorizo, olives, beans salad and some sheep's milk cheese. The waitress dropped everything on our table without saying any words, we didn't have time to stop her to order some drinks.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Once we managed to catch her attention we discovered this was not on the house and each little plate was price 9 euros. we only had the olives and the very fatty tasteless chorizo. She tried to sell us a bottle of Porto while she was starting to open it without our agreement at the same time. We managed after 15 minutes to negotiate with our waitress what we really wanted and not what she wanted to gave us and we placed our order. I was very annoyed by the attitude of this waitress, which happened to be the owner of the restaurant at the same time.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">And then the nightmare started...we were in a traditional Portuguese place which had Fado music, from the moment we ordered our mains (19 euros each) and finally had the mains in front of us we listened to one hour of horrible Fado music where we were not allowed to speak or stand up. I am usually the first person to enjoy discovering new culture and traditional things but these singers were just terrible and we were starving.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The food arrived and looked horrendous. I know we should not judge a book by its cover but in this case...the food tasted terrible too. I had the octopus dish and my boyfriend had the bacalhau. My dish was cold and served with uncooked fries. I am sure the octopus was not even fresh as after few bites I started feeling awful and sick. My neighbour on the next table, who didn't have their food still after an hour wait like us where not feeling confident about the food... they could tell by the look on my face!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As it was a mission to catch the attention of the waitress, my boyfriend stood up in the middle of the fado to pay at the counter. At this step he discovered there was a minimum charge to pay per person 25 euros. As they noticed I felt sick I think we were very lucky to only pay 51 euros for the two awful plates of food we didn't even touch, two beers each and a plate of olives.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This place is without any doubt the worst place I have even been: horrible music, pushy and annoying waitress, long waiting time, poor quality, overpriced and awful food. On the other side, this place is the best in one category - the best tourist trap ever.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">0/10 - I was very tempted to rate this place with a negative figure.</span></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A Baiuca</span></b></div>
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<span style="background-color: white; text-align: left;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rua de São Miguel, 20, Alfama</span></b></span></div>
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<span style="background-color: white; text-align: left;"><b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1100-544 Lisboa, Portugal</span></b></span></div>
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<a href="https://www.zomato.com/grande-lisboa/a-baiuca-alfama-lisboa" target="_blank" title="View Menu, Reviews, Photos & Information about A Baiuca, Alfama and other Restaurants in Greater Lisbon"><img alt="A Baiuca Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/8200682/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We started one of our days in Bélem at the most famous and old pasteleria: <a href="http://pasteisdebelem.pt/en/" target="_blank">Pastéis de Belém</a>. <span style="background-color: white;">The baking of the Pastéis de Belém started in 1837 in the buildings attached to the sugar cane refinery next to the Mosteiro dos Jeronimos. Passed on and known exclusively to the master confectioners who hand-crafted the pastries in a secret room, the recipe of the past remained unchanged to the present day. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It was so delicious to start the day with this exquisite sweet, slightly warm tart. The best advice I can give you if to enter by the door on the left side and find a place to sit within the seating area (300 seats available) behind the counter. Once you are seated, you can order take away pastéis too and you avoid the queue.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Pastéis de Belém</b></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>1300 - 085 Liboa, Portugal</b></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">After our delicious breakfast we walked around <span style="background-color: white; text-align: center;">Belém and came back to Lisbon to have lunch. We went to the famous Mercado di Riberia. Since 2014, Time Out has turned this historical market into a foodie court with 35 kiosks of the city's favourite chefs and restaurants. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: center;">We tried one of the country's most high-profile chefs stand: Henrique </span><span style="color: #333333;">Sá Pessoa. Everything on the menu was very tempting, but I heard </span><span style="background-color: white; text-align: center;">Henrique </span><span style="color: #333333;">Sá Pessoa was the best place to get some pork dishes, so we ordered the crispy skin suckling pig sandwich with homemade pickles and the 24h confit suckling pig with sweet potato purée. We were not disappointed by any of our dishes. The pig was cooked perfectly. I really enjoyed the 24h confit, which was very moist and the crackling thin and crispy. The sweet potato purée was nice and smooth with a hint of orange which gave a bit of acidity to the dish. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #333333; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The only thing I didn't like about this market was the lack of space to sit down at rush hour. People were taking their seat before ordering their food, which was a issue when you had your food and couldn't find a seat to eat it. </span></span><br />
<span style="color: #333333; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">7/10</span></div>
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<span style="color: #333333; font-family: "\22 helvetica neue\22 " , "\22 arial\22 " , "\22 helvetica\22 " , sans-serif; text-align: left;">Crispy skin suckling pig sandwich with homemade pickle</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: left;">24h confit suckling pig with sweet potato purée</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: left;"><b>Time out Mercado da Ribeira - Henrique Sa Pessoa</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: left;"><b>Avenida 24 de Julho, Cais de Sodré, Lisboa</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">One of the best meals we had in Lisbon was at Cervejaria Ramiro. Opened since 1956, this place is a seafood institution. We were recommended to go early if we wanted to avoid the queue. We went there at 7pm and we queued for 30 minutes, but the wait was totally worth it. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We started our meal with <span style="background-color: white;">toasted bread dripping in garlic butter given by our waiters and we ordered some pata negra, Manchebo cheese and shrimps in garlic sauce to start our meal. The pata negra ham was delicious but this was nothing compared to the shrimps in the garlic sauce. We requested more pieces of bread to dip in this amazing garlic sauce. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As a main I had some giant tiger prawns and prawns. Again all dishes were fantastic, the prawns were cooked directly from the tank, the quality of their product was so good I could have eaten prawns all night! </span></span><span style="background-color: white;">With our meal we had a bottle of Alvarinho Solar de Serrade which went perfectly with our food. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is definitely a place I will go back in Lisbon as I am a fan of seafood but I am always scared of ordering some in London as you can never guarantee the freshness of the products. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When we left the restaurant there was a massive queue (probably 2 hour wait), so don't be scared to have an early-bird dinner for once if it means you will avoid to queue. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Pata negra</span></div>
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<span style="color: #333333; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Manchego cheese</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shrimps in garlic sauce</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Giant tigers prawns with butter sauce</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Prawns </span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Cervejaria Ramiro</b></span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Avenida Almirante Reis, </b></span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><span style="background-color: #fafaf9;">1H, </span><span style="color: #2d2d2d; font-family: "proxima_nova_rgregular" , "helvetica neue" , "helvetica" , "calibri" , "arial" , sans-serif; font-size: 15px;">Mouraria</span><span style="background-color: #fafaf9;">, Lisboa</span></b></span></span></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com4tag:blogger.com,1999:blog-1396749428033326126.post-1587049556104963742016-02-20T03:40:00.006-08:002018-08-09T08:25:05.248-07:00DUCK ME <div style="font-family: HelveticaNeue; font-size: 12px;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">During a little escape to my hometown: Toulouse in France, I decided to try the local duck version of McDonald’s: <a href="http://www.duckme.fr/" target="_blank">Duck Me</a>. Since their opening in 2014, Duck Me has now three different branches around Toulouse. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Their menu offers a selection of 5 sandwiches based around duck meat (the Ducker, the Double duck, Duck sticks, Faladuck, Taco duck andHhot duck) and one salad (the Saladuck). They use for their recipe fresh and locally produced duck and bread.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I heard a lot of good things about them and their Ducker burger with slightly pink & juicy duck steak and its special sauce. I had been looking forward to trying it for a long time.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Yesterday I went to their first branch on rue de la Pomme for lunch with my boyfriend. </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">We ordered the Ducker (6.50€): a burger made with a duck steak, melted cheese, salad, tomato, onions and their special sauce and the Faladuck (6€): a pita bread with duck breaded meatballs, coleslaw and hummus. We took both sandwiches in a meal so they came with homemade fries cooked in duck fat and a drink (+3,50€).</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The homemade fries were very good, however we were both disappointed by our sandwiches. Let’s start with the Ducker, the duck steak was very dry and overcooked and it didn’t taste of duck at all. The melted cheese was actually a tiny slice of cold cheese. I couldn’t see any onions or taste any special sauce in my burger. </span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">All in all The Ducker was a very disappointing tasteless dry burger, such a shame considering there are using local & fresh product. In my mind I couldn’t stop thinking that the French expat behind <a href="http://www.thefrenchieuk.com/" target="_blank">The Frenchie</a> in London are doing such a better & tastier <a href="https://www.instagram.com/p/drdH66o8qr/" target="_blank">duck burge</a>r than Duck Me! </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The Faladuck, was a bit less disappointing even if you couldn’t really taste the duck again. The 4 tiny little meatballs were lost in a big amount of coleslaw and I didn’t taste any hummus in the pita bread either.</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Overall I feel I have been ducked over at Duck Me.</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2/10</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Lors de mon séjour à Toulouse, j’ai décidé de tester le fast-food local 100% canard: <a href="http://www.duckme.fr/" target="_blank">Duck Me</a>. Depuis leur ouverture en 2014, ils ont ouvert deux restaurants supplémentaires dans la région toulousaine. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Leur menu offre une sélection de 5 sandwiches autour du canard (le Ducker, le Double duck, les Duck sticks, le Faladuck, le Taco duck et le Hot duck) et une salade (la Saladuck). Pour leur recette, ils utilisent des produits frais régionaux.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">J’avais tellement entendu parler de leur Ducker préparé avec son steak de canard rosé et une superbe sauce, qu’il me tardait d’aller chez Duck Me pour le tester. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Hier je suis allée dans le premier restaurant qu’ils ont ouvert à Toulouse, rue de la Pomme avec mon copain. </span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Nous avons commandé le Ducker (6.50€): steak de canard, fromage fondu, salade, tomate, oignon rouge et une sauce maison, et le Faladuck (6€): un pain pita avec des boulettes de canard panées, émincé de choux rouge, choux blancs et carottes, du houmous et de la cr<span style="font-weight: bold;">è</span>me ciboulette. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Nous avons pris nos deux sandwiches avec la formule qui inclus des frites cuites dans la graisse de canard et une boisson (+3,50€).</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Les frites maisons étaient très bonnes, malheureusement nous avons été tous les deux très déçus par nos sandwiches. Dans notre Ducker, le steak de canard était beaucoup trop cuit et sec, et on ne sentait pas du tout le gout du canard. Le soit disant fromage fondu étant une petite tranche de fromage froide. Je n’ai ni vu, ni senti la sauce maison non plus. Le Ducker au final était un hamburger<span style="background-color: white;"> sec insipide très décevant, un gaspillage de produits locaux mal cuisinés, Outre-Manche les expatriés français de Londres de l’équipe du <a href="http://www.thefrenchieuk.com/" target="_blank">The Frenchie</a> font un bien <a href="https://www.instagram.com/p/drdH66o8qr/" target="_blank">meilleur hamburger de canard</a>!</span></span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le Faladuck a été un peu moins décevant meme si encore on ne sentait pas vraiment le gout du canard. Les 4 petites boulettes sèches de viande étaient totalement perdues dans une grande quantité de salade de chou sans houmous. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Duck Me, c’est pas pour moi! </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2/10</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Faladuck </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Ducker</span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Duck Me</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">10 Rue de la Pomme</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">31000 Toulouse</span></span></div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-53749879467091485572016-01-24T12:28:00.000-08:002018-08-09T08:25:25.930-07:00HOPPERS <div class="hidepic" style="clear: both; text-align: center;">
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Recently I went to the new bloggers & critics acclaimed restaurant: <a href="http://www.hopperslondon.com/">Hoppers</a>. Hoppers is a Sri Lankan restaurant owned by Karam, Jyotin and Sunna Sethi, the team behind Trishna and Gymkhana, and based on Frith street. When I heard it was related to <a href="http://www.jeannemarieb.com/2014/12/gymkhana.html">Gymkhana</a>, I must say that turned me off a little bit as I had an awful experience there due to bad service.<br /><br />I've tried to go to Hoppers before Christmas but I did not really want to wait and have lunch at 4pm. This was before they introduced their app queuing system. I went to Hoppers last weekend and heard a lot of good things about their app queuing system, unfortunately (or kind of) I didn't get the chance to experiment with it as I managed to get a table straight away. <br /><br />My sister and I were not familiar at all with Sri Lankan cuisine and dishes. As soon as we were seated, a very nice waiter explained to us the concept and the menu. He recommended that we order a dosa or a hopper which is a bowl-shaped thin pancake made with fermented rice and coconut milk batter, with a karis (equivalent of a curry).<br />We asked for the mildest curry, and were recommend the red pumpkin kari and the lamb kari.<br /><br />We started our meal with two starters which are called 'short eats', we had the mutton rolls and the duck roti. <br />The mutton rolls were nicely crispy on the outside and had mild spiced rich mutton inside, and were served alongside a spicy tomato relish. The duck roti was a minced and spiced duck meat roti pastry and it was served with a nutty spicy sauce. Both starters were delicious, however we had a preference for the mutton rolls but we ate them with the duck roti sauce. <br /><br />My sister and I like spicy food but only when it is not too hot. We made the mistake of drinking all our water with our starters and our mouths started to burn soon after!<br />A nice waiter seeing our distress, asked us if we wanted some yoghurt to calm the heat. We accepted without hesitation and ordered a second bowl to compliment our mains too. <br />It was really nice to have such attentive waiters. <br /><br />For mains, we had one hopper each with a soft-yolked egg baked into it, with all the sauces: Poi Samboi, Seeni Samboi and a coriander chutney. We shared the lamb kari and the red pumpkin kari. <br />The lamb kari was very tender and melt in the mouth, but it was indeed spicy. The pumpkin was probably the most mildest dish of our meal. It went very well with the lamb. <br /><br />We didn't have any dessert as we were too full, but during my next visit I might try one.<br /><br />Overall, despite our mouths being on fire for the whole lunch, we had a very good experience at Hoppers. <br />The team was really nice and attentive, the food was superb, spicy and full of flavours. I will definitely come back to Hoppers if I don't have to queue for hours.<br />In my opinion, the only improvement this restaurant could do in the future will be to offer each dish with different level of spices so everyone can have more options. <br /><br />9/10<div style="text-align: justify;">
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Mutton roll </div>
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Duck roti, Rasa</div>
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Egg hopper </div>
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Egg hopper with red pumpkin kari</div>
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Egg hopper with lamb & red pumpkin kari</div>
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<span style="color: #333333; font-family: "source sans pro" , "arial" , sans-serif;"><span style="background-color: white;"><b>Hoppers</b></span></span></div>
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<span style="color: #333333; font-family: "source sans pro" , "arial" , sans-serif;"><span style="background-color: white;"><b>49 Frith street</b></span></span></div>
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<span style="color: #333333; font-family: "source sans pro" , "arial" , sans-serif;"><span style="background-color: white;"><b>London W1D 4SG</b></span></span></div>
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<span style="color: #333333; font-family: "source sans pro" , "arial" , sans-serif;"><span style="background-color: white;"><b>Twitter: <a href="https://twitter.com/HoppersLondon" target="_blank">@hopperslondon </a></b></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="background-color: white;"><span style="color: #262626; font-family: "helvetica neue" , "arial" , sans-serif;"><span style="font-size: 12px;"><a href="https://www.zomato.com/london/hoppers-soho" style="background-color: transparent;" target="_blank" title="View Menu, Reviews, Photos & Information about Hoppers, Soho and other Restaurants in London"><img alt="Hoppers Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18164345/minilink" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><span style="background-color: transparent;"> </span><a href="http://www.squaremeal.co.uk/restaurant/hoppers?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" style="background-color: transparent;" target="_top" title="Read Square Meal's review of Hoppers"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=150f8742cebb47b4aea8813a01c24fda" height="27" width="160" /></a></span></span></span></span></div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-63270599246619145072016-01-10T23:36:00.000-08:002018-08-09T08:25:43.380-07:00LE VINTAGE AMERICAN BISTROT<div class="hidepic" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Like every year, I spent the festive season in my hometown Toulouse, in France. As usual, it was only a short visit which didn't give me enough time to do all the things I wanted to do. In the last few months a lot of new places have opened in Toulouse, it's becoming a more and more amazing place if you are a foodie.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Recently an old friend Julien Monterdez with his partner Sophie Monné and his half brother Florian Segarra </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">opened </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Le Vintage American Bistro on Rue Labeda. They serve American cuisine with some French classic dishes. All their dishes are made from scratch with fresh local ingredients. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The restaurant was nicely decorated in a chic bistrot style with wooden tables and red banquet. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There was also a beautiful wall with the traditional Toulousaine's brique which featured some old posters.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My sister and I shared the mozzarella sticks and the chicken nuggets. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The mozzarella sticks were good, the cheese was properly melted and stringy. Unfortunately some were missing the cheese. The chicken nuggets were excellent, they were perfectly cooked with a crispy batter and the chicken was still moist and tender. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Both of us ordered the bacon cheeseburger for mains. It came with homemade French fries and homemade ketchup. The beef was cooked as we requested and it was a great quality beef. The bun was very good but I usually prefer when they are a bit more light and airy. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There was a lot of bacon and cheddar in this burger which was a good thing. Overall it was a great burger. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For dessert, my sister and I shared a homemade banoffee tart. It was a delicious dessert, the bottom had a well balanced texture, it was moist and crispy, the cream on the top felt very light in the mouth. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I really enjoyed my lunch at Le Vintage American Bistrot, their chicken nuggets were for sure the highlight of my lunch. I look forward to going back to discover their new brunch menu which I'm pretty sure will be a great addition to the Toulouse foodie scene. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8/10</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Comme chaque année, j'ai passé les fêtes de fin d'année dans ma ville natale: Toulouse. Comme d'habitude j'y étais que pour une courte durée, je n'ai donc pas eut le temps de faire tout ce que je voulais et de découvrir tous les nouveaux restaurants qui ont récemment ouvert. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toulouse devient une super ville si vous êtes une foodie, il y a de nouveaux restaurants qui ouvrent quasiment chaque mois.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Récemment un vieil ami Julien Monterdez, sa compagne Sophie Monné et son demi frère Florian Segarra ont ouvert le Vintage American bistrot. Ils servent de la cuisine américaine et également d<span style="background-color: white; text-align: justify;">es plats français. Tous les plats sont faits maison avec des produits frais locaux. </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; text-align: justify;">Le restaurant est joliment décoré, c'est une sorte de bistrot chic avec des tables an bois et une banquette rouge. Il y a des vieux posters exposés sur un magnifique mur de briques Toulousaines.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ma soeur et moi avons partagé deux entrées pour débuter notre déjeuner, nous avons commandé les sticks de mozzarella et des nuggets de poulet.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Les sticks de mozzarella était bon, le fromage était bien fondu et filant. Malheureusement certains sticks n'avaient pas de fromage <span style="background-color: white;">à l'intérieur.</span></span><br />
<span style="background-color: white;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Les nuggets de poulet étaient succulents, ils étaient bien croustillant et le poulet était bien tendre et juteux. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">En plat principal, nous avons opté pour le cheeseburger au bacon, ils étaient accompagnés de frites et de ketchup faits maison.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Le boeuf était cuit comme nous l'avions demandé, c'était de la viande de bonne qualité.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Le pain était bon mais je préfère quand le pain est un peu plus léger et moelleux. Ma soeur était du même avis, nous n'avons pas réussi a le finir. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Il y avait beaucoup de bacon et de fromage dans ce hamburger ce qui était une bonne chose. Dans l'ensemble c'était un très bon hamburger.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">En dessert, nous avons partagé une part de banoffee. Ce gateau était délicieux, le dessous était a la fois moelleux et croustillant, la crème sur le dessus était très bonne et légère en bouche. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">J'ai adoré mon déjeuner au Vintage American bistrot, les nuggets de poulet ont été mon plat préféré. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Il me tarde de retourner au Vintage pour tester leur nouveau menu dominical qui proposera un brunch <span style="background-color: white;">à base de plats avec des pancakes, des oeufs et de bacon.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">8/10</span></span><br />
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Mozzarella sticks</div>
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Chicken nuggets</div>
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Bacon cheeseburger: cheddar, beef steak 180r, homemade ketchup, bacon, red onion, tomato & salad served with homemade French fries</div>
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Homemade banoffee</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Le Vintage American Bistrot</b></span></div>
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<br />Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-26476275644492705792016-01-02T12:17:00.000-08:002017-02-01T13:15:51.855-08:00FRENCH GOAT'S CHEESE<div class="hidepic" style="clear: both; text-align: center;">
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If some people are already getting excited about Christmas because they're going to get a lovely box of Ferrero Rocher or milk Pyrenees chocolate, for me it's a different story. Each Christmas, my dad gives me a box of 12 Rocamadour. For those that don't know - Rocamadour is a soft and creamy goat's cheese. It has a strong taste and a melt-in-the-mouth texture. It is by far my favourite cheese. <br />
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Recently I was contacted by the French Goat's Cheese team to participate in their challenge. I received a hamper which included three different goat's cheese : a Valençay, a crottin de Chavignol and a Mini log. It was a sort of early Christmas present for me! <br />
The challenge consisted of creating my very own recipe based on goat's cheese. I decided to use the crottin de Chavignol with butternut squash, rosemary and goat's cheese ravioli, and the Valençay cheese with my Oval farmers' burger (see recipes below). Unfortunately the temptation to eat goat's cheese was too strong, so the mini log was used on different occasion as a little snack with a piece of bread, grapes and figs. <br />
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Here's the list of shops where I usually go to buy my goat's cheese: <a href="http://www.unenormandealondres.co.uk/">Une Normande a Londres </a>(Borough Market), <a href="http://www.lafromagerie.co.uk/">La Fromagerie </a>(Marylebone), <a href="http://www.androuet.co.uk/cheese-shop/">Androuet</a> (Spitafields), <a href="http://www.wholefoodsmarket.com/">Whole Food market</a> (Piccadilly or Kensington) and <a href="http://www.waitrose.com/">Waitrose</a>. <br />
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<b>Butternut squash, thyme & goat's cheese ravioli</b></div>
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Ingredients for 4 portions:<br />
- 200g of tipo '00' flour <br />
- 2 eggs<br />
- pinch of salt<br />
- 1 butternut squash<br />
- 2 crottin de Chavignol<br />
- fresh rosemary<br />
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Preheat your oven to 180ºC. Cut your butternut squash in half and roast until flesh is very tender. <br />
While your butternut squash is cooking. You can crumble your goat's cheese in a bowl and then prepare your pasta dough.<br />
For the pasta dough, place the flour and the pinch of salt in a bowl and crack in the eggs on top, then gradually work the flour into eggs using your fingers. Knead the pasta dough, cover the dough and let it rest.<br />
While the dough is resting, take out the butternut squash from the oven. When it is cool enough, scoop out flesh into the goat's cheese bowl and mix it together. You can add some rosemary to the mixture.<br />
When the filling is ready you can start to roll the dough using your pasta machine. Then fill your pasta, shape and cut them. Cooking time is approximately 3-5 minutes. <br />
I added some pancetta, the rest of butternut squash and rosemary for the dressing.<br />
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<u><b>My <a href="http://www.ovalpartnership.org.uk/oval-farmers-market/" target="_blank">Oval farmers</a>' burger </b></u></div>
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Ingredients for one burger:<br />
- Grove Farm's minced beef<br />
- one bun from <a href="https://www.facebook.com/Astonsbakery/">Aston's Bakehouse</a><br />
- half of an organic red onion from <a href="http://www.brockmansfarm.co.uk/">Brockmans farm</a><br />
- Valençay goat's cheese (from my gift hamper- available at La Fromagerie) <br />
- 1 tablespoon of mustard</div>
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Chop half a red onion. Preheat oil in your pan over medium heat and add the onions. Cook, stirring frequently until onions are a golden brown colour (this should take 15-20 minutes). To avoid the onions burning I usually add a little bit of water to the pan. Add a pinch of sugar while it's cooking. Once onions are caramelized, remove from heat and set aside.<br />
Using the minced beef, create a beef patty and cook it. <br />
When your beef is nearly ready, place slice of goat's cheese on top of your patty and warm up the caramelised onion on top.<br />
Cut your bun in half and slightly toast it while your meat is cooking. Then spread both side with a bit of mustard.<br />
Place your patty between your bun and your burger is now ready. I had my burger with some fresh spinach. </div>
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Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com0tag:blogger.com,1999:blog-1396749428033326126.post-53770395504827156462015-12-01T14:40:00.001-08:002018-08-09T08:25:58.461-07:00BRASSERIE GUSTAVE <div class="x_ecxseparator" style="background-color: white; clear: both; padding: 0px;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">November has been a very busy month for me, first because I started a new role and secondly because I had friends and family visiting every weekend. To celebrate my new role, my boyfriend and I went to Brasserie Gustave.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">We arrived there a bit earlier than we should. The atmosphere was a bit quiet at the beginning, but it became better after few minutes. I was surprised by the number of walks-ins this evening which filled up the entire dining room in a couple of minutes. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">The decoration was more like a 'posh' brasserie with traditional red banquettes, old French advert posters on the wall and in the background a nice playlist of some old French classics such as Edith Piaf and Gainsbourg. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">We started our meal with a glass of Champagne.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">Then we had a starter each, my boyfriend had the duck foie gras terrine. It was served with fig and port chutney. The piece of terrine was big and very good. I opted for the carpaccio of venison with black truffle dressing. This dish was superb, it was flavourful and light. I liked the hint of truffles with the venison. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">Our starters were served with a glass of Muscat and a glass of dry and aromatic Pinot blanc from Alsace.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">As a main I had a fillet of beef served with pan fried foie gras, spinach, truffle and Madeira jus. My beef was cooked as I requested and it was lovely, the foie gras were perfectly cooked too. The dish came with a crostini underneath the meat, it didn't add any flavour to the dish apart from an oily taste. It was not properly cooked and tasted awful so I left it on the side. I think the dish would have been perfect without it, which I mentioned to our waiter at the end of the meal. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">My boyfriend stayed very classic and had a beef entrecôte. Again the quality of the meat was perfect and cooked as requested.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">We had our main with a side of French fries and a glass of Pinot Noir from Burgundy. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">For dessert, we both had a va<span style="text-align: center;">nilla crème brûlée. It was alright but not the best we had. The custard was a bit heavy which made it difficult to finish. At the beginning I thought it was a bit weird to have fruits on it, but in the end I quite enjoyed the freshness and lightness the fruits gave to this heavy </span>crème.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">Overall my boyfriend and I had a beautiful evening, service was faultless. We thought Brasserie Gustave was great and is probably a great addition for local residents but we probably wouldn't travel a distance to go there again.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 10pt;">7/10</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">I was invited to review Brasserie Gustave</span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Duck foie gras terrine, fig and port chutney</span></span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Thinly sliced raw fillet of venison, black truffle dressing</span></span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fillet of beef pan fried with foie gras, spinach, truffle and Madeira jus</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Beef entrecote</span></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Vanilla crème brûlée</span></span></div>
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<div style="text-align: center;">
<b>Brasserie Gustave</b></div>
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<b>4 Sydney Street</b></div>
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<b>London SW3 6PP</b></div>
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<b>Twitter: <a href="https://twitter.com/brassergustave" target="_blank">@BrasserGustave</a></b></div>
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<b><a href="https://www.zomato.com/brasseriegustave1" target="_blank" title="View Menu, Reviews, Photos & Information about Brasserie Gustave, Chelsea and other Restaurants in London"><img alt="Brasserie Gustave Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6125327/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <a href="http://www.squaremeal.co.uk/restaurant/brasserie-gustave?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Brasserie Gustave"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=3e6e1aaafe98423b9d1c98b2c4ded569" height="27" width="160" /></a></b></div>
Frenchyhttp://www.blogger.com/profile/09885134998698593523noreply@blogger.com1tag:blogger.com,1999:blog-1396749428033326126.post-76225426958551834492015-11-08T01:04:00.002-08:002015-11-08T01:05:03.598-08:00VIET FOOD <div class="hidepic" style="clear: both; text-align: center;">
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Recently Dozo opened it's new sister restaurant <a href="http://vietnamfood.co.uk/">Viet Food</a>, specialising in Vietnamese cuisine. The restaurant is based on the south side of Wardour street, next to the gates of Chinatown.<br />
I was quite excited to have lunch there as I really like Vietnamese dishes.<br />
I went for lunch with my friend <a href="http://melissafoodie.blogspot.co.uk/">Melissa Foodie </a>. The place was busy, so we only managed to get a table on the ground floor next to the entrance with a view of the kitchen.<br />
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To start our meal, my friend ordered a tea. Unfortunately because of the trendy use of enamel glasses to serve tea in this restaurant she didn't manage to drink it until the end of her meal as it was too hot to touch.<br />
We shared two starters : the coconut calamari with sweet chili and the Vietnamese spring rolls. Both starters were good and crispy. I didn't really taste coconut while eating the deep fried calamari but they tasted lighter than the classic ones. The sweet chili sauce was quite tasty, it came in a small tube which gave a modern touch to the dish.<br />
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Regarding the spring rolls they were pretty small andI only had a tiny bite however my friend seemed to enjoy them. She switched the classic nuoc cham sauce for the spicy red sauce available on our table.</div>
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As a main dish my friend ordered the Pho Chin which was a slow cooked marbled beef in soup. To quote my friend, she thought her pho was literally a bowl of hot water and tasteless noodles. It was the worst pho she had for a long time. I tried a spoon of her pho and it's true that it could have been a bit more flavourful. It was nothing compare to the pho I tried at <a href="http://www.jeannemarieb.com/2015/10/ngon-ngon.html">Ngon Ngon</a>.<br />
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My dish was a bun tom nurong, a massive plate of plain noodles with coriander, mint, cucumber and chargrilled fresh tiger prawns. It came with some nuoc cham sauce to pore over the plate. It was alright but there was nothing really special about it. Again it needed a bit of flavour to be better.<br />
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Overall I don't think I will go back to Viet Food and so does my friend, as apart from the starters, the dishes were flavourless. I would rather commute to get a proper good and tasty Vietnamese meal in Clerkenwell (<a href="http://www.ngonngon.co.uk/">Ngon Ngon</a> or <a href="http://www.banhmibay.co.uk/">Banh Mi Bay</a>) or in Shoreditch (<a href="http://mientay.co.uk/shoreditch/">Mien Tay</a>).<br />
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4/10<br />
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<b>Viet Food </b></div>
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<b>34-36 Wardour Street</b></div>
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<b>London W1D 6QT</b></div>
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<b>Twitter: <a href="https://twitter.com/vietfoodlondon" target="_blank">@VietFoodLondon</a></b></div>
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<a href="https://www.zomato.com/london/vietfood-chinatown" target="_blank" title="View Menu, Reviews, Photos & Information about Vietfood, Chinatown and other Restaurants in London"><img alt="Vietfood Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18140958/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <a href="http://www.squaremeal.co.uk/restaurant/vietfood?utm_source=Blog&utm_medium=Blog&utm_campaign=Link" target="_top" title="Read Square Meal's review of Viet Food"><img alt="Square Meal" src="http://www.squaremeal.co.uk/Views/DynamicImages/BlogSMBig.aspx?restaurant=cdcbd55eb8f14c46abf16103ea7c3529" height="27" width="160" /></a></div>
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