December 25, 2008
Le Gaigne: Poached clementines with lemon jelly and pecans
Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).
Posted by clotilde at 6:50 PM | Comments (0)
Le Gaigne: Woodpigeon with Brussels sprouts and smoked lard
Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).
Posted by clotilde at 6:49 PM | Comments (0)
Le Gaigne: Sea bass with red rice and crab juice
Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).
Posted by clotilde at 6:47 PM | Comments (0)
Le Gaigne: Celeriac tartlet with beet and rosemary
Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).
Posted by clotilde at 6:46 PM | Comments (0)
Le Gaigne: Terrine of veal tail and sweetbreads
Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).
Posted by clotilde at 6:43 PM | Comments (0)
December 20, 2008
Rose Bakery: Assortiment de salades
Rose Bakery, 46 rue des Martyrs, 75009 Paris, 01 42 82 12 80.
Posted by clotilde at 3:59 PM | Comments (0)
December 17, 2008
Drouant: Bouchée à la reine
(*Not* photogenic, but oh so good!) Drouant, 16 place Gaillon, Paris 2ème (01 42 65 15 16).
Posted by clotilde at 4:31 PM | Comments (0)
December 16, 2008
Jacques Genin: Chocolats et pâtes de fruit
Dark chocolate ganache with coffee or Tonka bean; pineapple fruit
pastes.
La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01
45 77 29 01).
Posted by clotilde at 4:52 PM | Comments (0)
Jacques Genin: Tarte au citron
La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01 45 77 29 01).
Posted by clotilde at 4:50 PM | Comments (0)
Jacques Genin: Paris-Brest
La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01 45 77 29 01).
Posted by clotilde at 4:49 PM | Comments (0)
December 8, 2008
Le Corot: Bordier cheeses
Soumaintrain, gaperon, bleu de Gex, vacherin, and in the lower left-hand corner, seaweed butter.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 5:01 PM | Comments (0)
Le Corot: Saint-jacques, blettes et pommes
Scallops with Swiss chard and apples.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 5:00 PM | Comments (0)
Le Corot: Blue Angus, blettes et betterave
Blue Angus, Swiss chard and beet.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:59 PM | Comments (0)
Le Corot: Gelées de vin chaud
Mulled wine jelly.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:56 PM | Comments (0)
Le Corot: Langoustines à l'encre de seiche
Crayfish with squid ink.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:56 PM | Comments (0)
Le Corot: Raviole de foie gras, potimarron et soja
Foie gras ravioli, Hokkaido squash and soy sprouts.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:54 PM | Comments (0)
Le Corot: Pressé de jarret de veau et tapenade
Veal shank terrine and tapenade.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:53 PM | Comments (0)
Le Corot: Amuse-gueule
Rosemary lemon potatoes, fried crackers and corn cakes.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).
Posted by clotilde at 4:52 PM | Comments (0)
December 7, 2008
Márcio Faraco @ L'Européen
New album: Um Rio.
Posted by clotilde at 4:23 PM | Comments (0)
December 4, 2008
Owlet amigurumi
Crocheted by yours truly according to this pattern.
Posted by clotilde at 12:02 PM | Comments (1)
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Recent pics
- Le Gaigne: Poached clementines with lemon jelly and pecans
- Le Gaigne: Woodpigeon with Brussels sprouts and smoked lard
- Le Gaigne: Sea bass with red rice and crab juice
- Le Gaigne: Celeriac tartlet with beet and rosemary
- Le Gaigne: Terrine of veal tail and sweetbreads
- Rose Bakery: Assortiment de salades
- Drouant: Bouchée à la reine
- Jacques Genin: Chocolats et pâtes de fruit
- Jacques Genin: Tarte au citron
- Jacques Genin: Paris-Brest
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