Friday, 27 May 2016

Tasteology by AEG



Canapés:  Sous vide asparagus with parmesan mousse and olive soil, vacuum compressed watermelon infused with Hendricks gin.  Very refreshing and tasty cocktails.



The things we do for the love of food!
Last week after my very luxury travel experience in Provence I found myself at another fabulous setting, The AEG/Electrolux premier screening of Tasteology.

'Tasteology is an AEG-initiated factual report series revealing the four steps required to achieve cooking results that are multisensory, sustainable, nutritional and delicious all at once. The four-part series invites viewers on a culinary journey around the world to gain inspiration and knowledge far beyond TV cooking shows. Insights are gathered from different kinds of experts, such as a chemist, a food waste activist,  psychologist and a popular Instagrammer, who all share their answers to questions traditionally posed to chefs.  It took the company eight months to put the taste expert team together. Tasteology is ready and available to be viewed on youtube and AEG site'


The evening took us on a gourmet journey through a film-documentary divided into four parts on how to take taste further. The first part is about source and foraging for local and seasonal food. We experienced food with sounds, smells, and reproduction of fog on the table  like we were in a forest. Very theatrical  and impressive. 
SOURCE: 'Tsumikasa - hunted with gratitude' grilled seasonal mushrooms, foraged herbs, the most amazing fossilised cassava, pumpernickel and mushroom soil - very earthy dish.

The second part was about chill and how to store ingredients and produce in the fridge to preserve them to optimum state. 
CHILL EPISODE: 'Many people don't do that'  chopped 28 days aged beef with tartare condiments - DYI Beef tartare
Heat was the next part and showed us how to get the maximum of heat, steam in all conditions to achieve best tasty results.  Foods cooked in 'acid', sous vide, steam and simply pan cooked.  
HEAT EPISODE: 'There are many different ways of cooking' a foursome of salmon recipes and four different ways of cooking
Experience was the last episode that took us to the ultimate taste encounter. How plating up and composition has a psychological effect on how we perceive taste, and how sounds and colours affect the eating experience.

EXPERIENCE EPISODE: 'If you believe the numbers'  Dessert: passion fruit chocolate ganache, chocolate & coco nib crumble, passion fruit and apricot sorbet
Fascinating and compelling documentary made even better with food.

You can read more about behind the scenes of part of the film and an interview with Instagram chef sensation Jacques La Merde, who it transpired, it's a lovely female Canadian chef: CooksisterBlog  

Disclosure:  I was a guest at this event. All  views are my own.

Wednesday, 25 May 2016

New stylish eats and stay in Paris

Paris
No matter where you are in the world, you will have to eat at some point. Paris is one of the best places to indulge in some exquisite bites. Where shall I start? It has patisseries, boulangerie, fromageries, charcuterie, specialty chocolate shops, bistros, brasseries, molecular gastronomy, Michelin star restaurants, and many other alternatives.

There are a few new places to satiate one's hunger in the capital.

Champeaux by Alain Ducasse


"The Brasserie for the 21st Century," located in the heart of the 1st district of Paris under the Forum des Halles' canopy. Alain Ducasse says, 'We envisioned this space as an original version of a contemporary brasserie.'

It is a glass surrounded, sun-drenched space with bespoke furniture, high-end materials, and attention to every single detail. It is an all-day eatery, serving lunch, snacks, dinner, or just pop in for a coffee or an aperitif; the brasserie is open to everyone.

Champeaux uses the best seasonal ingredients; it engages and guarantees the European origin of all its meats. The soufflé, the restaurant's signature dish, perfectly epitomizes tradition with a contemporary approach. Chef Bruno Brangea has created elegant interpretations of the French classics. French onion soup, Parisian-style green bean, Confit Duck Foie Gras, Corn-fed chicken fricassée, and of course a variety of soufflés are some of the delectable offerings on the current Spring menu.

Is this the best menu display ever? A scrolling display board (8.60 meters long by 1.40 meters high) like those in railway stations and airports is connected to the kitchen, informing menu status, batches of soufflés, or even wine of the day suggestions.

Masterminded by Alain Ducasse's restaurants' head sommelier, Gérard Margeon, the wine list is dynamic and comprehensive. Mixology is also at the heart of Champeaux with a traditional and modern take on classic cocktails.



 A glass of bubbly is always a good idea too! marinated salmon topped with mascarpone

Pate ham and Pistachio

 green beans sour cream and lemon juice, mushrooms and toasted almonds and white fish miso cream, lemon dressing

Pistachio/salted butter caramel souffle

Champeaux is open 7 days a week.
From Sunday to Wednesday: 11:30am-Midnight From Thursday to Saturday : 11:30am-1:00pm La Canopée – Forum des Halles (Porte Rambuteau), 75001 PARIS T : +33 1 53 45 84 50

Les Fables de La Fontaine* Michelin star


It is a small and perfectly formed restaurant in Saint-Dominique Street in the 7th arrondissement of Paris.

Les Fables de la Fontaine offers its customers a friendly atmosphere and the best of fish and seafood. It is headed by the young and talented chef Julia Sedefdjian, featuring a cuisine inspired by its origins in Nice.

Seasonal products are showcased, guaranteeing freshness, and creative cuisine is reflected in specific executions that rediscover and highlight flavors. A well-priced menu reflects the high-quality ingredients.











Les Fables de La Fontaine 
131 rue Saint Dominique, Paris 7
tel.: 00 33 (0)1 44 18 37 55

Huguette Le Bistro de la Mer


It is the newest seafood restaurant in St Germain Du Pres. It just opened in March this year. It is a place to eat, to drink, to see and be seen!  Huguette is a nice, friendly place with a relaxed atmosphere, beautiful food, and good value. The portions are hearty and very generous. The service is attentive and friendly.

Huguette is not a seafood bistro like any other I've been to. The decor screams 'holiday,' and I felt like I forgot my swimming costume. The nautical theme is active throughout the venue.
 
 bubbles, seaweed butter, bread from Kayser, mini fried shrimp
fish soup and trimmings

ceviche

 white fish,  foie gras and mash

Lobster

delectable chocolate mousse and creme brulle

Huguette Le Bistro de la Mer
81, rue de Seine, Paris 6 Everyday: 8h-2h

New hotel in town, Renaissance Paris Republique Hotel 


Views over roof tops of Paris

It is conveniently located near Saint Martin Canal, on Le Marais and Place de La Republique. It is the perfect place to start exploring Paris. The hotel is brand new, with excellent facilities and very helpful and polite staff. 

The decor is chic and stylish, with warm tones and beautiful and modern furniture. The aesthetic lighting in this property stimulates all the senses together with enchanting aromas and music.
The hotel communal areas were clean and well-kept.




kitchen

Outside area


Martin Bar


breakfast


The room

The room was immaculate with crisp white bed linen, fluffy new towels and robes. It was well appointed with all modern conveniences, including a Nespresso machine, tea facilities. Towels were neatly folded and available at convenient location. There were quite a lot of glass and mirrors in the room, all spotless.  Room service was excellent and quite speedy.


tightly and neatly made bed


room service

Mini bar




Renaissance Paris Republique Hotel 
40 Rue Rene Boulanger  Paris  75010  France
 t:  +33-1-71 18 20 95

For more  news on new attractions in Paris 2016 : News from Paris
 
For more information on Paris www.parisinfo.com  http://www.parisweloveyou.fr/

For more information on France www.france.fr

Until next time why not join me on  InstagramTwitter and Facebook…X


Disclosure: I was a guest of AtoutFrance and Paris Convention and Visitors Bureau on this trip. All views are my own.
Related Posts Plugin for WordPress, Blogger...