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Archive for the ‘Eat’ Category

l’os a moelle
3, rue vasco de gama
75015 paris
tel : 01 45 57 27 27

Average Meal (without wine) 35 Euro
Front of Restaurant

Amuse Bouche


Cream of Mushroom Soup

Cream of Lentil Soup with Foie Gras Cream

Fresh Oysters

Fillets of sole with celery mousse


Braised Beef with Potatoes

Fruit Sabayon

Chocolate Mousse

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Chez Michel

10 Rue de Belzunce (10th arr)
Metro : Gare du Nord
Tel: 01 44 53 06 20

Average Meal (without wine) 35 Euro

Scallop and oyster tartare with cream

Fish Soup with croutons

Roast Cod with Jerusalem Artichokes

Panna Cotta and a Madeleine


Paris Brest

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Aux Lyonnais

32, rue St-Marc (2nd arr)
75002 Paris
Tel.: 01 42 96 65 04
http://www.auxlyonnais.com/

Average Meal (without wine) 35 Euro
Front of Restaurant
Charcuterie Plate (Planche de charcuterie lyonnaise)

Tripes with a cream sauce and spring vegetables (Tripes a notre facon)

Fish Quenelles with Nantua Sauce

Chicken with cream sauce and spring vegetables (Fricasse de volaille fermiere ala creme, legumes primeurs mijotes)


Entrecote Steak in a red wine sauce (Entrecote non paree ala beaujolais, pomme Macaire)

Fish with capers and lemon in a brown butter sauce (Troncon de carrelet a la grenobloise)

Souffle a la verveine de Velay, Cremeux au chocolate

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Colline Emiliane

“You wanna learn to make da pasta?” Asked our waiter at Colline Emiliane, a tiny, family run restaurant serving cuisine from Emilia Romanga. To those interested in Italian cuisine, Emilia Romagna is sometimes referred to as “Italy’s food basket” and is home to many speciality foods (such as Prosciutto di Parma, Parmigiano Reggiano, and balsamic vinegar) that makes Italy, well… Italy.

For me, the crowning glory of cuisine from the region has to be the fresh pasta in the Emilia Romanga style.

So, I shamelessly asked for a quick 101 on pasta making. “Le-mee ask da chef.” A minute or two later the waiter is back to take me on a quick tour around the kitchen. “Ees beesee tonight bat I will take you on a tour.”

“Dees ees da pasta drawer”, he said, where they store the pasta that is made daily.

I also managed to meet Guilio, and Rocco who were part of the kitchen crew (and Fonz from the front of the house). Guilio’s speciality of the night was a leg of veal in a creamy sauce. Apparently the secret was that the veal was slow cooked in milk until the veal was meltingly tender and the milk had curdled into a rich creamy sauce.

The pasta however is what everyone comes back for. It is exquisite and heavenly and for me, another masterpiece in Rome that is not to be missed!

Tagliatelle alla Bolognese

Tortelli di Zucca (Pasta stuffed with Pumpkin)


Tortellini in a Cream Sauce

If you have room for dessert and they have it that day, try the Tiramisu.

It is a great ending to a great meal.

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