9 Jun 2014 0
In general, I’m not a fan of recipes that call for the use either only egg yolks or egg whites as it means I’ll be scrambling (no pun intended) to look for some way to use the remaining egg parts. Nonetheless, there are certain things that I do like to eat and make such situation unavoidable, so I’ve coupled some recipes with complementary use of eggs. On days when I make carbonara or lemon curd – calling for egg yolks – this friand recipe comes out to play.
21 May 2014 2
The rain just wouldn’t let up. We were supposed to roam the famous market that lined the streets of the old town and canals of Annecy, but we ended up staying in for a grasse mat’ and read in bed. Eventually, we had to brave the weather and headed out, since we had a lunch reservation at La Ciboulette. We took the long way round so we could at least catch a glimpse of the market.
Slightly drenched after our walk, we stepped into a visibly posh restaurant with opulent interior, charming paintings, antique decorative pieces, and actual silver salt-and-pepper shakers and butter dish awaited us at the table which we were assigned. The couple at our neighbouring table were clearly in celebratory mood: a bottle of champagne with two long-stem flutes had just been brought over by the sommelier.
15 May 2014 6
Morning of Day 2 in Annecy, we woke up early to be greeted by grey sky and drizzles, but undeterred, we put on our walking gear and headed in the direction of Semnoz. Based on direction given to us by Marc, the Église de la Visitation was our key landmark, and continuing along the avenue de la Visitation, we came to the starting point of our intended hike.
Multiple options of varying distance were available and we opted for a 3.5 hours (blue) circuit, figuring that’d get us back in Annecy for a late lunch. If we’d wanted a route with higher elevation, the 2.5 hours (red) circuit would be ideal, but Marc warned us that with recent rainfall, it may be just a tad too slippery without hiking sticks to aid us.
13 May 2014 4
A couple of days prior to our departure to Annecy, I was in a small panic. The couple of restaurants I’ve researched on and tried to reserve tables for were closed for the week when we would be in town, and compounded with the presence of the labour day bank holiday, I needed new alternatives quickly. I looked into Gault & Millau and was happy to find a highly recommended restaurant (5 toques!) in the historic centre with a clever name to boot.
20/Vins is a play on the perfect score of 20/20 within the French system and the word wine. It is primarily a wine bar, but hey, coupled with delicious food, we’ve got a winner on hand, no? I guess that would be too good to be true. Our Airbnb hosts had never heard of this place, and Marc has experience in the wine industry, even if his main business focus is on Sino-Franco business-relationship consultancy…
2 May 2014 2
If there’s something I’m failing rather miserably every month, it’ll inevitably be related to my food budget. More precisely, I’m eating out more than I should and as a result, I’ve busted my eating out budget more often than I dare to count. Good thing, or not? (Pssst: I’ve been transferring my wardrobe budget towards food, so I am just a wee bit very proud that I haven’t been out shopping for months!)
Clearly, either way, I have a hard time resisting the siren call of all the wonderful eating places in the City of Light. Last weekend, after putting in some “not drowning” time in the pool for the first time since we moved, Chloé and I went for a lovely, albeit pricey, brunch at Colorova. Located just off the stretch of the street where I used to live, I’ve been there for afternoon tea break and for breakfast too, but never for lunch nor brunch, so my curiosity was piqued as to the kind of savoury fare they serve.
30 Apr 2014 4
Five ladies, one hot date. Thanks to Wee Ling‘s initiative, we found ourselves at the door of Auciel rather early in the evening by Parisian standard – 6.30pm – but we did not want to risk losing our table and then having to go on a long queue, such is the reputation of this small eatery in the 11th arrondissement. Their specialty – (individual) hotpot – is a favourite among the Chinese community. They also serve cooked dishes but let’s face it, why would anyone do that in a hotpot restaurant?
The concept is pretty straight forward here. You could order a specific hotpot ingredient set (e.g. with meat, with seafood, vegetarian), or à la carte (pick and mix your ingredients), or go the buffet style (as much as you could eat, any ingredient selection). There are also three broth options: the clear broth, the satay broth (slightly spicy) and the Szechuan broth (hot, hot, hot). Since everyone gets an individual pot, no worry about finding the one right broth for everyone at the table. Win!
18 Apr 2014 4
Just shortly before our 7pm reservation, I strolled up rue du Nil, spied Gregory Marchand in his office attached to Frenchie To Go, and gaped in amazement to see the excitable queue outside Frenchie Bar à Vins rushing in as soon as the door slid open. Luckily, I had secured a table at Frenchie restaurant a couple of months ahead (yup, that long) on La Fourchette, but what, or rather, whom, I was missing was my dinner companion. F had left his office a little later than planned, but on his way nonetheless.
Decided I’d be polite and not deemed as a no-show, I popped in quickly to let the staff know that I was here but would prefer to wait outside for F. It was all therefore very strange when she told me that if he was not here before 7.15pm, the table would be given away. Surely my level of French wasn’t that bad that mentioning a wait outside would be misunderstood as I planned to pull a disappearing act because F was late? I decided not to dwell on it and stepped outside anyway, and sure enough, F hurried along to greet me shortly thereafter. We even had five minutes to spare.
9 Apr 2014 12
“Right, if you want to eat these bananas, you can. However, if they are left alone for a few days, I’ll whip up some banana cake for you.”
Bananas don’t last long in our apartment. The few times I half-heartedly trying to get some ripen, they inevitably got gobbled up quickly. This time though, a simple request with an offer of a reward does the trick. The initial intention was to make a simple banana cake but since F asked so nicely to incorporate chocolate chips in it, he got it!
This good size loaf didn’t last very long either. I baked it late in the morning, so clearly we must have some as dessert during lunch. Two hours or so later, oh look – it’s tea time! With cake, of course. Always with cake. When dinner came round, there was just enough for another round of dessert. F also quipped that it would be unfair to the cake if some were kept overnight since it was best when truly fresh, therefore same day consumption made the most sense. What a logic ;)
1 Apr 2014 6
Now that daylight saving has finally kicked in, at last, I could write a little show-and-tell about Le Mary Celeste, although the spotlight would be more on the French-Asian fusion cuisine and less on the interesting cocktails. (We’re terrible drinkers, really.) Up until now, the somber winter had rendered it quite difficult to photograph the dishes – the menu changed daily – in the dim interior, so we’d whole-heartedly piled our attention on the food that tickled our tastebuds.
Situated in the Marais, this is undoubtedly a place where many of the chic and the stylish hang out. I’m not quite that cool, so you won’t catch me perching on one of the bar stools and chatting casually to the bartenders. Instead, I tuck myself into a corner table with F or my friends, eye the menu hungrily, and mentally ponder how to persuade all at the table that we should order one of every item there is on the menu. Not that a lot of convincing was ever needed. ;)
18 Mar 2014 4
Blasphemous as it sounds, I do not like the taste of Guinness. All the years living in Ireland didn’t help me personally in terms of taste acquirement. I admit to a twinge of jealousy when observing Erasmus students and other visitors – F included! – taking to it quickly and could declare the pint in Ireland as the best they’ve had.
A clever idea came not so long ago. Like mothers who slyly hide peas and brussel sprouts so the kids would eat them, I thought using Guinness as a cake ingredient could be a neat trick in improving how I perceive the taste of Guinness. With St Patrick’s round the corner, I even have the perfect excuse to whip the cake up without the guilt (or the worry) of eating it all by myself.
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