May 26, 2018

PARIS - 10 RESTAURANTS ***Etoilés*** With MENUS for LESS than 40 EUROS



Ce restaurant fraîchement étoilé situé non loin des Champs-Elysées est tenu par les chefs Ryu et Kwen...  Ils y servent une cuisine française travaillée à la japonaise. A partir de 38 euros. Attention, il n'y a que 18 couverts !

PERTINENCE - 29 rue de l'Exposition - Paris 75007









Avec pas moins de  115 restaurants étoilés  dont 10 trois étoiles et 16 deux étoiles, Paris est - à juste titre - considérée comme l'une des capitales culinaires du monde.


Et quand il s'agit de manger à l'extérieur, la ville a la fâcheuse réputation d'être assez onéreuse.

Mais à y regarder de plus près, nous avons tout de même déniché 10 établissements étoilés   où il est possible de déjeuner 🍴 pour moins de 40 euros - boissons 🍷 non incluses-...






Tom Jenkins










May 24, 2018

Norwegian SALMON Prices Are Going Wild













That  salmon  and cream cheese bagel to get you through the mid-morning slump is fast  becoming a luxury.


Prices for Norwegian salmon have surged to a record as faltering supply combines with booming global demand... 















May 21, 2018

Why SALT Has DISAPPEARED From Restaurant Tables


Salt even features in the décor at Chefs Club NYC, where a 1,300-pound chunk of pink Himalayan salt hangs above the dining room, encased in a glass box. —but none on the tables— 
Source: Chefs Club









Good luck seasoning your food these days.

“The days of those nasty little salt shakers with the ancient grains of rice are long gone,”...

It should be a triumphant time for salt in New York.

The biggest restaurant opening of the year has been that of Nusr-Et, better known as  Salt Bae. It’s named for chef Nusret Gökçe...  and the nickname Salt Bae—for his theatrical method of seasoning steaks...






Kate Krader











May 17, 2018

A Classic INDIAN COOKBOOK Returns, This Time for Americans



The  new  edition of Ms. Rushdie’s book has a foreword by her brother, the novelist Salman Rushdie, who was her unofficial recipe tester.  
Credit Sonny Figueroa/The New York Times








Sameen Rushdie published this practical volume in  Britain  in 1988 to fight stereotypes about the country’s food. The times have finally caught up to her.



Later this month...  Picador publishes
“Sameen Rushdie’s Indian Cookery,” 

a new edition that for the first time introduces American readers to Ms. Rushdie’s work and to the recipes of her childhood...







Tejal Rao


The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.
Credit
Tom Jamieson for The New York Times











May 12, 2018

Wolfgang PUCK Has LONDON in His Sights


Lobster at Puck’s Chinois on Main.

 Source: Dorchester Collection









“The timing is better than ever for a restaurant business in London.”


Wolfgang Puck - one of the world’s most successful restaurateurs - plans a pop-up restaurant in London next month as he scouts the city for a second permanent location...

He’ll bring his Santa Monica... establishment Chinois on Main to his first London restaurant - CUT at 45 Park Lane... from June 27 to 30...


Wolfgang 




Richard Vines


Wolfgang Puck 
Photographer: Simon John Owen via Dorchester Collection











May 07, 2018

Diving Into the ARTICHOKE... That Delicious Mess



Trimming artichokes is a time-consuming process and can seem wasteful, but the payoff is big.CreditAndrew Scrivani for The New York Times








There is something extravagant about trimming an  artichoke  heart. The vegetable matter is peeled, plucked and trimmed into a messy heap that is larger than the center bit we manage to save...   but don’t let that stop you.


To an artichoke novice, it can seem absurdly wasteful. And to all cooks, it’s a time-consuming process.

But all that trimming is necessary, and the payoff is big. Biting into a well-trimmed artichoke - without any fibrous distractionsis one of the best things about springtime eating...







Melissa Clark










May 05, 2018

BURGUNDY Is Battering Bordeaux... Says Sotheby’s



Burgundy’s Domaine de la Romanée-Conti was Sotheby’s best-selling producer in 2017.
Photographer: Laurent Fievet/AFP










The  2017 Wine Report  by the auction house has some surprises.


Something unprecedented has happened in the world of high-end wines... 
Bordeaux is on the outs.

In 2017, wine produced in the Bordeaux region of France slipped below 50 percent of Sotheby’s total wine auction sales for the first time in the auction house’s history...

Burgundy has been on the rise... and Bordeaux has been in decline, for a long time...




James Tarmy








April 30, 2018

SICILY - WINE School - From the Savory Side, the Salty CARRICANTES of SICILY



Résultat de recherche d'images pour "etna bianco wine"










Salinity is not a quality that often comes to mind about wine, but  quite a few  whites show off herbal, spicy, mineral flavors rather than fruit.


Some of the world’s greatest wines have a distinct saline tang.  In France ...  to remark on a wine’s “salinité” is to toss  a welcome  though perhaps voguish verbal bouquet.

Few wines demonstrate this notion of salinity as well as the whites in the Etna Bianco category... made largely or entirely from carricante grapes grown in the foothills of Mount Etna in Sicily... 







Eric Asimov











April 27, 2018

The New NOMA - Frequently Asked Questions



Employees and the chef, René Redzepi, third from left in the front row, assemble by the door when a new party arrives.
CreditDitte Isager for The New York Times








What’s it like to eat at  the second  incarnation  of the  rule-defying  Copenhagen restaurant?


Our critic explains it all for you...






Pete Wells


At the new version of  Noma, in Copenhagen, sea-snail broth is meant to be sipped from a shell with pickled flowers around the lip.
CreditDitte Isager for The New York Times