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Dishes Dishes Irish Italian dishes

Spaghetti alla carbonara on " Mitonne "

spezzatino at " Totirakapon "

Spaghetti alle Vongole (with clams) to "Mixed gourmet mash "

fusilli salad in" Kitchen rebel "

Salad Sicilian Pasta in" Give me your recipe "

potato carpaccio with truffle oil" Gourmandises "

Malfatti ricotta-spinach" In Charlotte kitchen "



Minestrone at "home Jam "

Polenta with "Marilyn over days "


Pizza with leeks "The Burgundian "

Pasta fagioli for "Multiple "

polenta gratin " To love a frog "


Eggplant Parmigiana Buffalini at " Marcia 'Tack "

Printable Spectrobe Cards

Caribbean images into images of Austria

Colombo chicken " Cotesoleil 's weblog"

Dombras shrimp with " Cookinkat "

Pork Loin on the Caribbean " Hyjoo "

Cod Fritters in Caribbean "Poetically Gourmet "

Aubergines Caribbean in" The Kitchen Papy René "

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Nomiya, guest table and a few fleeting fricotage








This temporary restaurant perched atop the Palais de Tokyo will have a lifespan of one year. From this lookout you can admire one of the finest views of Paris and the Eiffel Tower. Wow effect guaranteed. The guest table rather than restaurant seats 12 people maximum.







Privatized by friends, Gilles Stassart has concocted a menu season. Gilles Stassart came to the kitchen in 2005 is a specialist in the confrontation between art and power. Here

interviewed at the opening of Nomiya

The "Nomiya," a restaurant in the Paris sky from Ulysses, the culture of travel is Vimeo.

A cooking workshop for adults and children can also make the recipes you've tasted the Nomiya yesterday.

To start a velvety butternut squash, scallop-Jacques, emulsion of lobster bisque and lobster oil . Good but lacks contrast and seasoning. Saved by the shiso leaves.



t UILE Then a fine toast Espelette pepper, foie gras and roasted figs . Excellent very balanced composition including tile bread excellent but a microscopic piece of foie gras.

main dish, a lamb from the Pyrenees parsnip, carrot and yarrow tops Romanesco cabbage with thyme. Not transcendental, even if the products are good.

Pre-dessert: apple sorbet absinthe that I personally appreciated




and serves an endive confit with orange ice cream with coffee, chocolate mousse and ginger ginger shortbread.

good but again not very surprising. Saumur (Petit St. Vincent Nobile 2009 Dominique Joseph) and Morgon (Cote du Py 2007) for the wines.

short, the view breathtaking saves a few plates. It's good but not as modern as I expected knowing the chef's background and place, the Palais de Tokyo. Moreover we have not had appetizers with champagne or coffee with sweets ... a little rough around the edges as the place that hosts them.

More in tune with the times, the new magazine for Urban Epicurean Azote . Do not look in this magazine a list of recipes. You'll find little but, instead, you will discover new trends in cooking, food, design, exits, restaurants and all good plans for the city. Mock very nice (I love the cover), very focused on graphics, can not miss the coolest places in Paris and even overseas ... The best kebabs of the world against an interview with Joel Thiebault or William Ledeuil meeting Booba. First Reading nice ... The No. 2 will be expected.

Photos taken at the site of Azote

Words Of Alice In Wonderland

Stuffed sweet and crunchy "spirit crumble" by Alain Passard



I flip through cookbooks , I buy little but to be honest the purchase of it was obvious. A cookbook of a great leader without a photo but only illustrated with collages, which in a very religious (as they often evoke stained glass collages) pay tribute to vegetables, I do could that adhering.

This book is by Alain Passard that throughout the 108 pages and 48 recipes, this love vegetables but also fruits, a very beautiful poetic texts and collages made by himself.

Sometimes the recipe inspired the collage but the opposite occurred, the mixture of colors boosting the imagination of the chef.

Pineapple in olive oil, honey and lemon green beans
, fishing white and fresh almonds
Greengage salted butter and orange
Beetroot with lavender and ripe with a fork.
Diamond in each page.

I immediately fell for the latest recipe book. Small stuffed sweet and crunchy "spirit crumble." Few ingredients, and all easy to find, 15 minutes preparation and 30 minutes of cooking.

I already loved the tomato 12 flavors of the same leader and the spirit remains the same. A shell filled with flavors that burst in the mouth with association unlikely but surprisingly the passion fruit and basil. Tart, crisp, everyone will not like.

It also gives you an idea of recipes for parties, delicious little nuts to taste pre-dessert or sweets.







Stuffed sweet and crunchy "spirit crumble"

(4 persons - 8 stuffed)

1 apple 40 g raspberry jam
leaves 6 sprigs basil 4
passion fruit
30 g almonds slivered toasted hazelnuts 2

salted butter 10 g sugar (one teaspoon)
30g brown sugar (a tablespoon convex)
1 / 2 vanilla bean 1 pinch cinnamon

20 g ground almonds (infidelity on my part I put in the ground hazelnuts)

Cut the peeled apple into small dés.Ciselez basil. In a skillet, melt the butter with jam, sugar, half vanilla and cinnamon. Add the apples and cook over low heat a few minutes. The apples should remain crisp and just be colorful and spicy. Cut fruit of passion in half and pour the pulp in the apple mixture. Keep the shells for filling. Add the almonds that you have previously made toast in the stuffing. Adjust the sugar if all seems too tart.

fill your shells with the stuffing of apple and passion fruit by small domes protruding from the hull. Mix with fingertips ground almonds and brown sugar. Sprinkle this powder your stuffed. Place in a dish containing a little water.
cook your stuffed 25 to 30 minutes at 180 ° C. Let rest a bit before sprinkling of sugar ice.
Garnish with small basil leaf. A warm taste preference.



To end on a musical note, I could see them in concert The Bewitched Hands, young group of Reims who have stuck to the festival of Inrocks. I love their album that wraps around the office or at home, but seeing them live, gave me the hope that they can explode on the international stage ... Congratulations to them.

PS: For those interested, LCD soundsystem was great but frustrating (1 hour concert). James Murphy is my god.

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Frittatensuppe when" C10VIN "

Tiroler speckknödel with " Jesstoque "

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Ultra Moist Apple, Hazelnut & White Chocolate! The tagine



For 4 small individual cakes:
50g flour 40g
powder 50g hazelnuts

sugar 2 eggs 2 apples

100g white chocolate 50g butter

sugar chips

In mixer bowl, I mix the flour, ground hazelnuts and sugar.
I add the eggs. I melt butter and white chocolate. I mix the two preparations.

I peel apples and cut into small dice. I add them to the preparation.
I sprinkled sugar chips to give a little crunchy sweet!

I cook 30 minutes 180 ° C in a preheated oven.

Ice Cream With An Upset Stomach

Pumpkin & chicken!

Serves 4:

4 chicken thighs

a slice of pumpkin

1 / 2 can of chickpeas

16 prunes

1cs ras el hanout

1cs turmeric powder

2cs acacia honey

olive oil

After peeling, I cut the pumpkin into cubes, and make return of Olive oil and butter.

I then add the honey to caramelize pumpkin. I reserve.

In tajine, I brown the chicken thighs with onions.

I add spices and covered with water to cover.

I add the chickpeas and plums.

I extend cooking for 45 minutes.

When cooked, I add the pumpkin. I am careful not to stir too much because the pumpkin is easily defeated.

I serve it with a little semolina.

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blinis with smoked salmon and creamed spinach! Cold Avocado Soup


For a last minute appetizer, super easy to prepare:

a package of small salmon blinis
thinly sliced smoked
frozen chopped spinach cream


For my part, I put in freezer blinis and salmon, in small quantities: I always have on hand what to do!


I thawed spinach in the microwave. I mix with a little cream and cool the mixture.
I put a bit of spinach mixture on the pancake, then strips of smoked salmon and a small bay pink decoration.