Restaurants

It becomes quite evident when looking at the list below, how I like to eat when I’m out and about !  Living in an area that has only a few good restaurants and very little variety in the style of cooking, I do eat a lot of “non French” food when away from home as I miss that from growing up in Vancouver.  The presence of natural wine pulls me back to a more modern style of fresh, seasonal food or sharing plates as well.  Therefore my list is a bit eclectic !  For the more “exotic” restaurants (Asian, North American, Middle Eastern, Indian etc…), my criteria is home made and TASTE, for the others I expect more from the quality of the ingredients, seasonality and a good natural wine list.

PARIS

Hakata choten   1ère:  Very good ramen using homemade broth !  If its too hot out for soup other things are good too especially their Gyoza (try the one covered in chili sauce !

Raviolis  Nord Est   1ère:   Home made dumplings.  Tiny place but cheap, cheerful and very good.

Frenchie to go   2ème:  I’ve tried breakfast and coffee here.  Great quality and North American inspired menu.  Think breakfast sandwich, eggs benny and reuben or pulled pork sandwiches.  Located on the funky Rue du Nil with a restaurant and wine bar with the same name.

Hokkaido   2ème:  An old favourite (found as they are open sunday night !) in the Japanese area of Paris.  Reasonably priced menus.  Great Gyoza and noodles (big portions).

California canteen   3ème:  Takes me right back to North America !

Krishna bhavan  10ème:  Vegetarian Indian food a simple friendly setting.  VERY good value for the quality and all homemade.

La cave a Michel   10ème:  Standing room only in this natural wine bar with lovely things to nibble.

El nopal   10ème:   Mexican Taqueria that is so small you can’t actually go in.  So take away and find a nice spot along the Canal St Martin.  Absolutely delicious tacos, home made corn tortillas.  They have a new spot in Pigalle (9ème).

Thaï Street food   10ème:  I don’t really like the dark cramped interior of this place but the food is good and served in big portions (often one curry is enough for two).  So good for take away and a night “in”.

Siseng   10ème:  They call themselves an Asian Food Bar….  Great Bo Bun.  Right on the Canal St Martin.

Jones   11ème:  I go here almost every time I’m in Paris.  Original, yet simple small plates using seasonal ingredients (only a small list that changes often) with a great natural wine list.  RESERVE !

Fulgurances  11ème:  I do wiggle with anticipation every time I lunch here…  I specify lunch as the menu at lunchtime is about half the price of the dinner menu.  AMAZING value.  Wonderful concept where the an up and coming cook that has much experience in fine restaurants around the world is given the chance to be the CHEF for a few months.  Kind of like an “incubator”.  Menu of the day with probably 2 choices and a great natural wine list.  RESERVE

La buvette   11ème:  Wine bar serving natural wines and nice things to nibble.

Clamato   11ème:  Fishcentric small plates created by the neighbouring Septime Restaurant and wonderful natural wines.  Great atmosphere but sometimes hard to get a table as reservations are not accepted.  They will take your name and number and call when your table is ready.

La cave de Daron   11ème:  Nice tiny place for pre or post-dinner drinks or to buy a bottle or two of natural wine.  Interesting selection including some Georgian and Hungarian wines.  The owner is from Georgia.

Café Luxe   11ème:  Pretty hard to tell from the outside of this bar that one of the best Bo Buns is to be found inside !  The owner makes a yummy version of her grandmothers Bo Bun, perfectly seasoned just before being served by her husband…  They even have a bottle or two of natural wine.  While you wait you can squeeze in a bit of old fashioned pin-ball.

Bahn me tender   11ème:  This little place specializes in Bahn Mi sandwiches.  Fresh and well made.  Mostly take away, but they have a couple of tables.

Le Grand Breguet   11ème:  This is an odd place, mostly as its just enormous (for Paris).  They have a simple lunch formula which is choose your grain (rice or….), your protein (meat, fish, egg or vegan) and they will finish off the dish with fresh cooked and raw veg and sauce.  All for about 11€.  Organic to boot !  Finish off with a yummy coffee (and or dessert) at Ten Belles Bread right next door.

Restaurant Raviolis Chinois   13ème:   Delicious food from the North Eastern Chinese province of Liaoning.  Dumplings offered fried, boiled or steamed.  The “small shrimp and chive” boiled dumplings were delish !

Le Pacifique   19ème:   Dim sum !

Guo Xin   19ème:  Good Chinese food.  Yummy dumplings.

MONTREAL

Montreal Plaza  St Hubert Street:  I become sad when I think about how long it may be before I can go back to this place.  Creative, amaaaaazing service, delicious, reasonable and beautiful space.  Be still my heart !

Super Taco   Rue Bélanger:  This is my type of Taco place.  Just get down to it and eat.  Super cheap for the quality…

Coming Soon…..  San Sebastian !

 

 

 

 

 

 

 

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Coffee

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I’m a bit of a coffee kook.  Far from a connoisseur, I just enjoy a great cappuccino, café au lait, café con leche etc…..  I don’t drink coffee at home as I enjoy the art of “going out for coffee” almost as much as the coffee itself.  I know when its good (in my opinion) or not, that’s it.  I am quite obsessed  as I recently realised when counting how many café’s (coffee shop in French 😉 ) that I had tested and approved in Paris (21 to this day !).  Considering I only go to Paris a couple of times of year….  For that reason, if you should see any café’s here that are closed, please let me know !

CLOSE TO HOME (Northern Spain, Basque Country, Béarn)

Sakona    San Sebastian, SPAIN :  I try to get to San Sebastian every couple of months and if its been that long since I’ve had a decent coffee, this place (and the next on the list) gives me much joy !  The coffee is served with flair (on wooden boards with a glass of water) and the atmosphere is great.  The owner Javier Garcia Funez won Spanish Barista championship in 2009 and they roast their own coffee in the nearby city of IRUN on the French border.

Old Town Coffee  San Sebastian, SPAIN

Beanz   Pau, FRANCE

La Torref’   Anglet, FRANCE :  Also a roaster and just a lovely couple that own this place!

 

PARIS (by arrondissement)

Frenchie to go  2ème :  Located on the delicious Rue du Nil, there is also a Frenchie Restaurant and Wine Bar nearby.  I recommend the pricey but worth it version of an egg McMuffin !

Fragments   3éme

Loustic   3ème :  Nice comfy room in the back.

Caféotheque   4ème :  Beautiful space with lots of room in many rooms.  BUT a bit over-priced and the service can vary but great coffee so if you are in the neighbourhood….

Le peleton   4ème

Yellow Tucan   4ème :  One of my new fave’s on the edge of the Marais district.

Dose   5ème

Coutume   7ème :   On of the first of its kind in Paris and still one of the best.

Printemps du gout   9ème

On the 7th (and  8th) floor of the Department store “Printemps Homme” is this recently opened fancy pancy food halls, a bit like at the Bon Marché.  Great for roaming around and drooling over the expensive fine grocery items.  Café Lomi18 is present in what may be the great coffee with the BEST VIEW in Paris….  Check it out 🙂

 

Ten Belle’s  10ème :  Very small, try Ten Belles Bread for the same coffee but in an easier space to enjoy it !

Café craft   10ème :  Nice place for breakfast.

Hollybelly  10ème :  Great atmosphere but victim of their success and hard to get a table sometimes.  I don’t like lining up for a coffee.  Great for breakfast.

Blackburn café   10ème

Radio days   10ème :  One of my husbands faves.

Ten Belle’s bread  11ème :  Add pretty amazing bread and baked goods to the delicious coffee.

Spoune   11ème :  Other than the cocoa powder panda sprinkled on the top of my coffee (not a fan of cocoa on cappuccino) very nice coffee.

Mokonuts   11ème :  BIG time on my list to also have lunch here one day !

Cafe oberkampf   11ème

Cafe mericourt   11eme :  Little sister of Café Oberkampf.  Try the breakfast sandwich !

Kopi cream  11ème :  Say hi to Mimi the little dog whilst sipping your delicious café.

Café lomi  18ème

Sylon   18ème :  They get my vote for the lovely decor.

Soul kitchen  18ème

 

 

 

Carrot Ginger Dressing

A jar of this in the fridge…  Good idea 🙂

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This couldn’t get any easier.  Do you have a blender ?  Oui ?  You’re in !

Along the same lines as that delicious dressing served on the salad in a good Japanese restaurant this dressing is a bit odd as it starts with a raw carrot !

Don’t worry if you don’t have a high speed blender, I made this before I invested in my VitalMix Blender (aka the German made version of a VitaMix !) and it worked well.

Dip for crudités – Salad dressing – Topping for grain or rice bowl –  Dunking bread, pita or fingers in.

Slightly sweet, tangy and full of healthy ginger.

Carrot Ginger Dressing

  • Servings: bit more than 1 cup
  • Difficulty: very easy
  • Print

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup rice vinegar
  • 2 large carrots, roughly chopped (about 2/3 cup)
  • 2 Tablespoons peeled and roughly chopped ginger
  • 1 or 2 Tablespoons fresh lime juice
  • “up to” 1 tablespoon maple syrup or honey
  • 1 1/2 Tablespoon toasted sesame oil
  • 1/2 teaspoon of Tamari or soy sauce

All goes in the blender and blend away until you reach a nice smooth texture.  I suggest adding the lime juice and the honey gradually until you reach the mix of sweet and sour that pleases your palate.  Add more salt if needed and blend one last time.  This will keep in a jar in the fridge for at least a week…

*Inspired by Cookie & Kate

Bon appétit !

 

 

 

 

Mayo Revolution !

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Up until today, I generally have fought with homemade mayonnaise.  By hand (too lazy), beaters (works most of the time), blender (too much washing up) etc…

This recipe from Serious Eats has changed my “Mayo Game” !

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AND this is a whole egg mayo !  No more forgotten egg whites in the back of the fridge.

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Due to the egg white being included its lighter in colour and, to me, tastes more like shop bought mayo (in a good way 😉 ).

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Below is the basic recipe, but add stuff to your hearts content !  I added a clove of my sun roasted garlic and a chunk of the white part of a spring onion. You could add raw garlic to make Aioli or herbs, roasted red pepper, a touch of fresh horseradish, pesto, wasabi, hot sauce, smoked paprika, blue cheese, chipotle, ginger etc. . .

Keeps for about 2 weeks in the fridge.

One Egg Mayonnaise

  • Servings: about 1 cup
  • Difficulty: very easy
  • Print

  • 1 whole egg (room temperature)
  • 1 Tablespoon fresh lemon juice or white wine vinegar
  • 1 teaspoon dijon mustard (room temperature)
  • 1 cup vegetable oil
  • salt & pepper to taste

All ingredients go into a recipient that is just wide enough for the head of the stick blender (very important). Most stick blenders come with their own jug, which is perfect.

Slowly lower the stick blender into the jug until it touches the bottom.  Start blending (high speed is fine).  Very quickly the mixture will start to emulsify, you can then start to slowly lift the stick blender up whilst blending.  You may need to move it from side to side near the top to get all the oil down.

Et voila !  In less than 2 minutes, you have mayonnaise 🙂

*original recipe on the Serious Eats website

Bon appétit !

 

Cabbage Kimchi

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Its KIMCHI time of year… This year I made 2 batches, one with napa cabbage and the other with a chinese cabbage kindly donated from a friends garden. For spice this year, along with some beautiful organic Espelette pepper, I added some of my own home grown dried hot peppers.

The “napa” batch was made using my tried and true recipe shown here, but I played around with the other batch … No fish sauce but a bit of white rice vinegar, no sugar, harissa paste AND Espelette pepper.

48 hours later the jars are bubbling away already… Should be pretty tasty by the time Chinese New Years celebrations come around 🙂

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GOOD food from the good life . . .

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I kick myself when thinking about Korean food and it’s recent popularity.  I was in Korea almost 30 years ago (gulp) and I just couldn’t find my food groove.   I don’t remember seeing Bibimbap on the menu, or Bulgogi, and the best “Korean BBQ” I’d had was in Japan ! I remember not really liking anything…  other than …  KIMCHI 🙂  I have great memories of the stuff and that it made everything else taste better ….

To be fair, I think it was just a language problem and I surely missed out on a lot of great food.  But Kimchi remains a solid memory.

Kimchi (or Korean Sauerkraut if you like) is a wonderful spicy traditional lacto-fermented side dish or condiment made using many different vegetables, the most popular being Cabbage.

kimchi

As with other lacto-fermented products, Kimchi is rich in anti-oxidants and has some great health benefits including…

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Caldo Verde with Kale

First soup this fall ! I love this ❤ Merci to my friend Cécile who let me into her veggie garden to fill a big basket full of Kale !

GOOD food from the good life . . .

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SOUP !!  Before the Kale in our garden is gone for another year, I will certainly be making as much of this soup as I can… We just can’t get enough…

I had this recipe in my “to try” file for years and a trip to Portugal last year got me motivated to finally make it.  Every restaurant in Porto that we ate in had a version of this soup (with huge variations).

I used a locally produced chorizo sausage.  If your chorizo is very fatty you might want to fry it off for a few minutes before draining the fat and adding the sausage to the soup.

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I usually have two types of Kale growing in the garden (thanks to my garden guru Carol Reid Gaillard).  This year I have the Lacinta (Tuscan Kale or Cavolo Nero) and a Russian Kale.  They are like little palm trees and…

View original post 135 more words

Garlic Confit

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I suffer when garlic season gets to the point where the cloves become soft, dry and past their prime.  The green shoot in the middle changes the taste. . .   I love young garlic, or even “young-ish” garlic.  Since coming to live in France, I have never eaten so much garlic.  Our family of four easily get through 2 heads per week.

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In the spring I wait impatiently for the first fresh new garlic on market stalls.  Then the garlic party starts and we eat masses of it until its gone until the following year.  This is my favourite way to preserve garlic. This couldn’t be easier ! I may be addicted to this stuff.

I also freeze a bag of peeled cloves to use during the “down time”.  They can be grated (using my handy microplane) straight from frozen.  The fresh skins and stalks of new garlic can be kept in the freezer as well to pop into meat stocks.

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Peel one or two heads of garlic and place the cloves in a heavy bottomed pan.  Cover them with olive oil and slowly heat the oil.  Cook on a very very low heat for 45 minutes to 1 hour until they are knife tender.  Leave to cool, pour into a clean glass jar and store for several weeks in the fridge.  Make sure that the garlic is always covered with oil.  Don’t forget to use the oil for cooking when the cloves are all used up  🙂

A few ways to use your garlic confit (though you will easily find ways to use it !) :

  • spread the cloves on toasted bread and sprinkle with salt flakes and/or chili flakes
  • toss the cloves and some of their oil through pasta
  • mixed in with roasted vegetables
  • blended into a home made mayonnaise (very delicious)
  • spread over a piece of fish or meat
  • flavour soups, sauces, dressings and dips

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Solar oven notes: We do this in our solar oven whenever the sun is out and we have nothing else to cook.  Almost fill a jam jar with garlic and pour over enough olive oil to cover the cloves.  Place, uncovered in your solar oven just until some of the cloves start to rise to the top or they are knife tender.  This could take anywhere from 1 to 2 hours.  When I do this in the solar oven their is a thin film of yummy stickiness that forms on the surface and sticks to the sides of the jar.  My husband calls this “caramel d’ail” or garlic caramel 😉