From the amuse-bouches to the mignardies, the two-Michelin-star Mirazur in Menton is amazing. Chef Mauro Colagreco, originally from Argentina, uses French techniques and tastes from the territory on the border between France and Italy. And the view is magnificent! Advertisements Continue reading Mirazur
The experience is complete at Le Coucou, where Daniel Rose cooks classic French cuisine. From the breathtaking bar at the entrance to the depths of the dining room, a dark, sparkling glow surrounds you. Service is attentive and efficient all the way around. Continue reading Cuckoo for Le Coucou
La Grenouille (“the frog”) is old-fashioned French food and flowers. Do not miss the souffle, which comes in a variety of flavors. Continue reading A Prince
If you have leftover oranges or clementines, this bejeweled dessert makes a gorgeous alternative to heavier ones… Make a spiced syrup by simmering two cups of red wine, a half-cup of sugar, four juniper berries, two cloves, one cinnamon stick, and the zest of an orange for about an hour or until a bit thickened. Supreme (see my post “The Supreme Grapefruit”) oranges or clementines … Continue reading Orange you glad I posted this?
In the mid-nineteenth century, Michael Thonet, a German-Austrian cabinetmaker, began steaming and bending wood into charming chairs. This lightweight bentwood seating started popping up everywhere in Europe, especially in coffee shops. The distinctive design has been copied around the world, and for good reason. It’s easy to move, comfortable, and elegant at that! Whether in your dining room or at your bedside stacked with books, … Continue reading Thonet Chair No. 14
A section of the Michelin guide since 1955, the Bib Gourmand rating is given to exceptional value restaurants. That means that the food is of a high quality without the expense of that in a star-rated establishment. “Bib” is a nickname for Bibendum, the Michelin man. In the first guide for Washington, D.C., this year, four of Jose Andres’s restaurants received the Bib Gourmand (and … Continue reading Bib Gourmand
Try serving creme fraiche, fermented heavy cream, instead of whipped cream or ice cream on those plentiful fruit pastries floating around. It is similar to sour cream, but even more heavenly—subtly and satisfyingly tangy. Truc (Tip): To make your own, combine a tablespoon of buttermilk with a cup of heavy cream and leave at room temperature overnight or for about 12 hours. Continue reading Cloud Nine
make preserved lemons! They are perfect for North African–inspired recipes, such as Moroccan tagines and Couscous Royale (see my post “North African Couscous”). Use the juice in place of vinegar in vinaigrette, put a slice in any stew, and stuff a roasted chicken with one for starters. Begin by boiling a big pot of water and dropping in many (maybe 10) lemons. Remove after a … Continue reading When life gives you lemons…
Brussels sprouts have me seeing double. They can be served shredded as a salad with shaved parmesan or caramelized in bacon fat with a sprinkling of crispy lardons. For the first preparation, keep the stems on raw sprouts to get a good grip, and slice thin on a mandoline, using the safety grip that comes with it. Toss with a vinaigrette (see my post “A … Continue reading Double Vision
Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution. Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft. Saute in abundant butter one onion … Continue reading Soup’s on!