Archive for March, 2012

Not Your Ordinary Chiclets

Wednesday, March 28th, 2012
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Elma Classic Chewing Gum

Elma Classic Chewing Gum
Photo by www.DiscoverParis.net

We stopped by Mavrommatis, a Greek delicatessen near rue Mouffetard, and purchased a pack of chewing gum called Elma. It is made from mastic, a resin known to the people of the Eastern Mediterranean since Antiquity. It was the first natural chewing gum of the ancient world!

Flavored with mastic oil, the gum has a menthol-like, resinous flavor. It requires more effort to chew than your ordinary Chiclets.

Mavrommatis
47, rue Censier
75005 Paris
Tel.: 01.45.35.96.50

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Are We the First Anglophones to Review La Cerise sur la Pizza?

Monday, March 26th, 2012
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La Cerise sur la Pizza

La Cerise sur la Pizza
Photo by www.DiscoverParis.net

Are we the first Anglophones to review La Cerise sur la Pizza? We like to think so!

We think that anyone seeking authentic Italian pizza in Paris will enjoy coming to La Cerise sur la Pizza to dine.

To gain access to this and ninety-nine other restaurant reviews, all you need to do is to sign up at the following link: http://www.parisinsights.com/restaurants.php.

Buon appetito!

To read my review of our fabulous lunch there, as well as to gain access to ninety-nine other restaurant reviews, all you need to do is to sign up at the following link: http://www.parisinsights.com/restaurants.php.

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We Like to Think That We Are the First…Our Review of Ame & Esprit du Vin

Wednesday, March 21st, 2012
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Laetitia Gautheron and Joëlle Houtmann

Left: Laetitia Gautheron, Responsable de salle
Right: Joëlle Houtmann, Chef
Photo by www.DiscoverParis.net

We like to think that we are the first Anglophones to have discovered and reviewed the restaurant Ame & Esprit du Vin.

Ame & Esprit du Vin is a wine store that opened several years ago on rue Cadet. Just last June, it started serving lunch and dinner. We recently had the pleasure of dining here and had a wonderful experience! Read our review of this establishment in this month’s Paris Insights newsletter.

Our newsletter is published monthly as a downloadable PDF file. It is available only to paid subscribers for an annual subscription fee of $30.

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Bonne Lecture…et Bon Appétit!

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My Day at the Paris Cookbook Fair – Part VI

Wednesday, March 14th, 2012
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I attended the Paris Cookbook Fair last Thursday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

I stopped at the Brewberry stand to say hello to Cécile Thomas. (I wrote about her cave à bière in my Paris Insights newsletter in December 2011.)

Cécile poured me a Dubbel Bock made by Brouwerij de Molen, a brewery in Holland dedicated to producing craft beers. I was surprised by the strength of the beer and plan to return to her cave to try it again. The brewery has been producing award-winning beers for a number of years now.

Cécile Thomas pours a Dubbel Bock

Cécile Thomas pours a Dubbel Bock
Photo by www.DiscoverParis.net

While I was there, three men lined up for a photo opportunity: Alex Barlow, author of All Beer Guide, a book that won the World’s Best Beer Book award (Gourmand, 2010); John Brus, marketing and development for de Molen brewery; and Ales Gacnik (unidentified affiliation), holding a copy of the book and a bottle of Dubbel Bock.

Alex Barlow - John Brus - Ales Gacnik

Alex Barlow - John Brus - Ales Gacnik
Photo by www.DiscoverParis.net

This report brings to an end the “My Day at the Paris Cookbook Fair” series. It was an exciting event and I look forward to returning next year!

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My Day at the Paris Cookbook Fair – Part V

Tuesday, March 13th, 2012
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I attended the Paris Cookbook Fair last Thursday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

The company Gourmet Patagonia held a presentation of its award-winning cookbook Patagonia Cuisine, winner of the best culinary book of the year. The award was given by the Gourmand World Cookbook Awards at a ceremony that was held at the Théâtre des Folies Bergère on March 6.

The speakers, Rodrigo Durand Cerda and Francisco Fantini Jarpa, talked lovingly of the Patagonia region of South America, where one can find crystal-clear waters and pristine mountains…and fine cuisine.

Francisco Fantini Jarpa - Editorial Director - Gourmet Patagonia

Francisco Fantini Jarpa, Editorial Director
Gourmet Patagonia
Photo by www.DiscoverParis.net

After their presentation they distributed samples of Kunstmann beer, a beer that is brewed by descendants of a German family that settled in Valdivia, Chile in the 19th century. I liked the dark-brown beer that they served. It had a nice malty flavor with no bitter aftertaste. They also served a white beer and a blueberry-flavored beer. Both were quite refreshing.

The people at Kunstmann throw a big Bierfest every year at which time a King and Queen of Beer are crowned. To be crowned King one must be able to drink a liter of beer more quickly that the other contestants. Congratulates go out to Andres Hettish, crowned King for the last four years in a row. He can drink a liter of beer in four seconds! I’ll drink to that!

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My Day at the Paris Cookbook Fair – Part IV
An Amazing Technique for Preparing Scrambled Eggs

Sunday, March 11th, 2012
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I attended the Paris Cookbook Fair last Thursday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

At 2:00 p.m. I entered the International Show Kitchen to watch Chef Chakall prepare egg recipes from the new book Angry Birds — Bad Piggies’ Egg Recipes. As I watched him and his colleagues set the stage for the presentation I knew that something spectacular was about to happen. He brought out a sound board (a mixing console used for routing and changing the level, timbre, and dynamics of audio signals). “Why would he need a sound board to prepare eggs?” I wondered. Then I saw his colleague place two speakers on the stage, so I figured that Chef Chakall was going to play some music while he cooked.

Chef Chakall played a number of recordings, including “Heart of Glass” by Blondie, while he prepared the egg dishes. For those who don’t know what the Angry Birds and the Bad Piggies are, it is a video game in which birds are launched at pigs to keep them from eating their eggs. It sounds crazy, but it is a popular game.

Taking his cue from the Angry Birds concept, Chef Chakall launched a few eggs, not birds, one at a time across the room towards his colleague who caught them in a large bowl. I use “caught” advisedly, because when the eggs hit the bowl they would splatter. Kids, don’t try this at home!

Here are some photos of the cooking event:

Chef Chakall Presents Recipe Book

Chef Chakall Presents Recipe Book
Photo by www.DiscoverParis.net

Chef Chakall Prepares to Launch an Egg

Chef Chakall Prepares to Launch an Egg
Photo by www.DiscoverParis.net

Assistant Prepares to Catch Egg while Angry Bird Stands By

Assistant Prepares to Catch Egg while Angry Bird Stands By Photo by www.DiscoverParis.net

Egg Reaches Target

Egg Reaches Target
Photo by www.DiscoverParis.net

Chef Chakall Prepares Scrambled Eggs while His Lovely Assistant Looks On

Chef Chakall Prepares Scrambled Eggs
while His Lovely Assistant Looks On
Photo by www.DiscoverParis.net

Today is the last day of the Paris Cookbook Festival. Chef Chakall will once again prepare recipes from the Angry Birds — Bad Piggies’ Egg Recipes book at 3:00 p.m.

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My Day at the Paris Cookbook Fair – Part III

Saturday, March 10th, 2012
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I attended the Paris Cookbook Fair the day before yesterday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

Upstairs, among the book stands, I came upon Husmansbord, a Swedish firm that distributes Swedish food products. There, I met Monika Agorelius who invited me to taste the juice of lingonberry (also called cowberry). It was quite tart and tasted much like cranberry juice. She told me that her family produces this product. Later, I found the link to her company’s Web site: Saxhytte Gubben.

I watched Chef Mattias Sjöblom cutting roast pork neck and tasted a morsel with a dab of Nibble Hovsenap med Svensk Whisky, a Swedish-grown mustard made with Mackmyra, a Swedish whisky. Nice!

Chef Mattias Sjoblom

Chef Mattias Sjöblom
Photo by www.DiscoverParis.net

And I met Agneta Kosowsski who gave me a card for her Swedish grocery store, Affären, in Paris. Later, I went to the Web site and saw photos of some of the 400 Swedish products that the store carries. I’ll be stopping by soon!

Monika gave me a package of multi-seeded, jumbo-sized, ultra-thin, oval-shaped crackers to take home and try. Measuring 6″ by 4″, they are wonderfully crunchy and flavorful.

Tomorrow is the day that I post my article on the amazing technique that I learned for making Bad Piggies’ Scrambled Eggs. See you there!

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My Day at the Paris Cookbook Fair – Part II

Friday, March 9th, 2012
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I attended the Paris Cookbook Fair yesterday. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

There was one area in the exposition hall that was dedicated to products from Brittany. There, I met Adrien Auroy, sales representative for Coreff, an artisanal beer-brewing company in Carhaix, France. I tasted three of the beers that were on tap: a blanche (white), an ambrée (amber), and a stout. Of the three, I was most intrigued by the blanche for its refreshing, spicy taste. Adrien told me that it was flavored with coriander.

Adrien Auroy - Sales Reperesentive of Coreff

Adrien Auroy
Photo by www.DiscoverParis.net

Because man cannot live by beer alone and (presumably) needs intellectual stimulation, I left the food hall and went to see the presentation of a new book, Food on the Silk Road. There, three chefs recounted their adventures traveling the silk road in China in search of the foods that eventually found their way to Europe.

Chakall - James McIntosh - Jimmy Yang Jimei

Chakall - James McIntosh - Jimmy Yang Jimei
Photo by www.DiscoverParis.net

In another part of the exposition hall, author Teresa Severini Zaganelli gave a talk about her book Grapes in the Glass, in which she endeavors to teach youngsters and adults about wine production and responsible drinking.

Teresa Severini Zaganelli

Teresa Severini Zaganelli
Photo by www.DiscoverParis.net

In the French Show Kitchen I watched Chef Cyril Rouquet make an orange-flavored Saint-Honoré. This classic French cake is a circle of choux pastries on a pâte feuilletée base. The choux are filled with crème chiboust and the cake is finished with whipped cream. Lots of calories here, but who is counting? After samples were distributed, I sneaked back for another bite!

Cyril Rouquet

Cyril Rouquet
Photo by www.DiscoverParis.net

I will continue the saga of my day at the Paris Cookbook Fair tomorrow! I still have to reveal the amazing technique that I learned for making Bad Piggies’ Scrambled Eggs.

The Paris Cookbook Fair will run through Sunday, March 11.

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My Day at the Paris Cookbook Fair – Part I

Thursday, March 8th, 2012
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I attended the Paris Cookbook Fair today. For me, the fun took place at the food and beverage stands and the cooking demonstrations.

Festival du Livre Culinaire

I saw Virginia Willis, a chef from Atlanta, Georgia, give a cooking demonstration on how to make a dish of shrimp and grits. Her latest cookbook is called Back to Basics, Y’All.

Chef Virginia Willis of Atlanta, Georgia

Chef Virginia Willis of Atlanta, Georgia
Photo by www.DiscoverParis.net

I met cook, writer, instructor, and food geek Vivian Pei.

Vivian Pei

Vivian Pei
Photo by www.DiscoverParis.net

I met award-winning authors Karen Page and Andrew Dornenburg, whose latest book is called Food Lover’s Guide to Wine.

Andrew Dornenburg and Karen Page

Andrew Dornenburg and Karen Page
Photo by www.DiscoverParis.net

And I purchased a kilo of coffee beans roasted in Sardinia from Amerigo Murgia, whose company Tradizione Italiana supplies kitchen equipment, espresso machines, and Italian-roast coffee beans to restaurants in the city.

Amerigo Murgia

Amerigo Murgia
Photo by www.DiscoverParis.net

Tomorrow I will write about other people whom I met and reveal the amazing technique for making Bad Piggies’ Scrambled Eggs.

The Paris Cookbook Fair will run through Sunday, March 11.

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A Visit to La Bigoudène Café

Wednesday, March 7th, 2012
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La Bigoudène Café

Two weeks ago I attended a demonstration of crêpe and galette-making at La Bigoudène Café in the nearby town of Saint-Denis.

The café is located next to the Basilica of Saint Denis, and from the café’s terrace one has a nice view of this historic edifice. Upon entering the café, I joined the group that was listening to the proprietor, Rudy, giving a presentation on the fine art of making crêpes and galettes.

The first thing I learned was that these pancakes are a Breton tradition. Indeed, “Bigoudène” is the name of an area that lies in Brittany on the westernmost part of mainland France.

Rudy Barriou

Rudy Barriou Making a Galette au Blé Noir
Photo by www.DiscoverParis.net

Rudy talked first about the galette, a thin pancake that is made from buckwheat flower, called blé noir or sarrasin in French. Despite its name, buckwheat is not wheat and, moreover, is gluten free. He cooked up a batch of galettes on his griddle and distributed them to each of us. I liked the savory, nutty flavor of this pancake.

Rudy then talked about crêpes, a thin pancake made with ordinary wheat flour. Wheat flour produces a pancake that is soft and chewy and more malleable than buckwheat. The crêpes Rudy distributed were flavored with sugar and butter. These are the type of pancake that Americans are familiar with when they purchase them from crêpe stands in Paris. Rudy then cooked up another batch flavored with chocolate. Delectable!

During the preparation of the pancakes, I noted that Rudy used three large, round griddles: the first for cooking the pancake on one side, the second for cooking the other side, and the third for adding finishing touches (butter, sugar, chocolate, jam…). This is a nice set-up, because it permits the cook to work quickly. At most crêpe stands there is room for only one griddle, which slows down production considerably.

Rudy served cider with the pancakes, a Breton tradition. This particular cider was produced from pesticide-free and herbicide-free apples by a family-run enterprise called François Séhédic, located in the commune of Fouesnant in Brittany.

Apart from my enjoyment of the crêpes, galettes, and cider, the presentation was enlightening for me, and I was happy that I had made the effort to take the metro out to Saint-Denis to visit this café.

Bigoudène Café
11, allée des 6 Chapelles
Place Pierre de Montreuil
93200 Saint-Denis
Telephone: 33 (0) 1.56.34.00.04

The Bigoudène Café is on Facebook.

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We participate in Wanderfood Wednesdays. Head over there to explore food from around the world!

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