Brunch at Joe Allen’s

Joe Allen

On Sunday, we went out for a brunch with friends of ours, Baptiste and Véro. We decided to go to Joe Allen’s, a place our neighbor Stéphan had talked to us about, that was also mentioned in our “Guide du Fooding”. This is a very good guide to eating out in Paris. It is issued by Nova Mag, a hip Parisian magazine that could be compared to Time Out. We have had luck with most of the places they recommend, so it has become our trusted little companion. (Nova Mag has a sister radio, called Radio Nova, which I listen to often.)

Joe Allen’s is an American restaurant located in the 1st arrondissement, that has been around for a good 25 years. It is a little dark inside (there are no windows and wooden slates line the walls, cabin-like) but the atmosphere is very warm, crowded and bustling, with old music hall posters on the walls. The wait staff is mostly, if not all-, American, so we got the opportunity to order our food in English, which is always fun.

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Triple Sesame Snow Pea Salad

Pois Gourmands

[Triple Sesame Snow Pea Salad]

In French, snow peas (or sugar snap peas, apparently the difference is that snow peas are a lighter green) are called Pois Gourmands (Gourmand Peas) or Haricots Mangetout (Eat-Everything Beans). The reason for that, I just found out, is that unlike regular peas, you eat the pod as well, so you “eat everything”. And eating everything makes you a qualified gourmand, hence the alternate name. Cute, huh?

I love the sweet taste and the mix of softness and crunch these peas provide, and I think they lend themselves particularly well to Asian-style salads. Maxence and I have experimented over time with different sets of ingredients for the dressing, but I came up with the following on Monday night, which I liked very much. I will call it Triple Sesame Snow Pea Salad, as it involves sesame in three forms : sesame seeds, sesame oil and sesame butter.

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Les Desserts Préférés de Pierre Hermé

Mes Desserts Préférés

[Pierre Hermé's Favorite Desserts]

Pierre Hermé is a world famous pastry chef. His stores in Paris, New York and Tokyo are designed like jewellery stores and are constantly crowded, with lines often going around the corner. He is a very prolific and inventive chef, who actually imagines new pastry lines twice a year, a spring/summer collection, and a fall/winter collection. His creations are always aesthetically perfect, but his real focus is on layering flavors, pleasing the palate and astonishing the tastebuds. Many of his findings and inspirations, revolutionary at the time, get adopted by other pastry chefs to become classics.

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Crèmes Brûlées Beware!

Chalumeau

Please let me introduce you to the latest addition to my ever-growing collection of baking knick-knacks, tools and toys : <drumroll, please>… the Blowtorch!

You do understand, of course, how badly I needed one of these. No, really. I mean, crèmes brûlées are just one of these desserts that any self-respecting cook *has* to be able to make at home, yes? Plus, I bought the cute little earthenware ramequins the other day. And what good are they if I can’t caramelize the sugar properly, I ask you?

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Broccoli Soup

Broccoli Soup

[Broccoli Soup]

I am not a soup maker. For a very long time, I was most intimidated by it. Something about the large pot and the veggies cooked to death turned me off. I also didn’t grow up in a soup family — we hardly ever had it, though it was delicious when we did — so I don’t think of it as a particularly comforting dish. And finally, I’d rather eat a thing than drink it: I’d rather eat an orange than drink its juice, and I’d rather eat my vegetables than have them as soup.

My first attempt at soup, about three years ago, wasn’t altogether convincing : I tried to make a potato-leek soup, but I used too many potatoes and they killed the taste of the leeks. Plus, I burned the back of my hand with piping hot soup. Not quite what you’d call a success, but valuable lessons were to be learned. Lesson #1, do not underestimate the Power of the Potato. Lesson #2, do not assume your food processor is watertight, unless you would like your kitchen cabinets repainted in pale green accents. Understandably, this episode put an end to my soup making ambitions.

But I underwent dental surgery on Thursday, I am unable to chew much for a few days, and I thought, what better occasion to exorcise my fear of soup? So yesterday night found me and my swollen cheek tackling broccoli soup, loosely following Dean Allen’s sarcastic recipe for Something Soup.

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