Passionate about cooking, I try to shape a healthy lifestyle. I go to the gym more than three times a week and do Yoga. I have a balanced diet and eat lot of organic vegetables from local farms. According to … Continue reading
This weekend, 5 food bloggers friends and I went to Pierre Sang restaurant in Oberkamkf. We meet once a month and try a new place each time. Last time was my turn to find a new one. And so I choose Pierre Sang. Very popular since he was finalist of Top Chef in 2011 – a successful TV show in France. His restaurant just celebrated its one-year anniversary. During the show, I was fascinated by his cooking. His dishes were very colorful with lot of vegetables. He was also excellent in making unexpected combinations that would bring a modern twist to traditional preparations.
Well, all that you’ll find at his restaurant. The team is great and make you feel comfortable right away. Food is delicious. The fine cooking is influenced by both the chef French and Korean origins. Wine list is also of some interest and you can easily trust the waiter for making the right choice. And then the bill… Moderated. Really worth it.
The chef is very approachable. He loves telling the story and never miss and occasion to thank his team for making it great.
Note, this is a fix menu that varies depending on the chef inspiration and the season. But no worries, the waiter will always ask for any specific diet or intolerance. And the team really makes a fantastic work to customize a menu that would meet your requirements.
A glance at the menu
A meat and fish version of the main course
Price : lunch from 20€, dinner (4 to 6 dishes) for 35€
Where ? 55 rue Oberkampf, Paris 11th
Open from Tuesday to Friday 12 pm - 2.30 pm / 7 pm – 10.30 pm
Saturday : 7.00 pm – 10.30 pmm
No booking, so be the first !
This recipe from Normandy is typical from the region. Its ingredients include some of the best local fine products that are butter, cream and apples. I take advantage of this journey in Normandy to reveal two noticeable culinary facts that would be a shame to miss (or not). First is the trou normand. This remarkable gastronomic tradition consists in serving a scoop of apple sorbet with calvados in the middle of the meal. That should help digestion and give again appetite to the guests. I’ve tried that one at a wedding and absolutely approve its therapeutic virtues. The other is the traditional Chti breakfast : slices of buttered, Maroille (a local smelly cheese) spread, toasted bread dunked in black coffee. For adventurous epicures only !
Back to our Normandy apple tart (tarte Normande) - a safe bet , I like to serve it warm with a scoop of vanilla ice cream.
- 4 apples
- 20 cl liquid dairy cream
- 80 g / 2,82 oz sugar
- 40 g / 1,41 oz almond powder
- 2 eggs
- 5 cl Calvados
- Flaked almonds for decoration
For the sweet pastry :
- 250 g / 8,82 oz all-purpose flour
- 120 g / 4,23 oz icing sugar
- 100 g / 3,35 oz butter
- 1 egg
- 1 pinch of salt
Sweet pastry. In a large bowl (or a robot), mix the butter cut into small pieces and at room temperature and icing sugar. Add the flour, almond powder, egg and a pinch of salt. Mix it well. Form a ball of pastry, wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C / 350°F. Take the ball of pastry out of the fridge and place it on a parchment paper. Gently pat the pastry with the palm of your hand to flatten slightly. Cover with a second parchment paper. Roll the dough out with a rolling-pin until the size of the tart pan. Remove the parchment paper on the top and place the dough on the tart pan with the parchment paper under it. Fill with pie weights or beans, and bake for 10 minutes.
Cream. In a large bowl, whip sugar and eggs until very light in color. Add dairy cream, almond powder and calvados. Mix it well.
Apple. Peel the apples and take the seeds out. Slice finely. Depending on the apple variety, you might cook them for 10 minutes in a pan with a bit of butter and sugar to make sure the tart melts in the mouth.
Sweet pastry. Remove from the oven and remove weights. Bake it for 3 more minutes.
Baking. Pour half the cream mixture on the tart crust. Then, arrange the apple slices nicely. Pour the rest of the cream. Sprinkle almond flakes on top. Cook for 35 minutes.
I already told you about the great evening we had at Alain Milliat restaurant in Paris 7th few month ago. Now the restaurant offers communal dining tables once a month. The place feets perfectly with a downstair room opened on the kitchen where you can observe chef Jon Irwin and assistants cooking.
I tried the first of a series occuring each month on a different theme. We had the chance to meat Alain Milliat and to taste new juices flavors such as litchi, apple & quince… Continue reading
For those who are in Paris on June 5th, lets meet at AperoNweb by 750gr ! An event dedicated to food bloggers with workshops & more from 10.30 am to 9.00 pm.
Plus, Stephane Jego from l’Ami Jean’ is the sponsor of this first AperoNweb !
The strawberry is back ! This and my friend Elo à la Bouche contest make two very good reasons to put my kitchen apron. If you don’t know Elo à la Bouche yet, you should have a look to her blog. She’s a dessert expert .
Few days ago I discovered the soft tofu (soy bean curd). This is a amazing product that is great for sauces, tarts and creamy desserts. Also, I was curious trying it in a charlotte cake recipe. I’m a big fan now. It’s just perfect for chocolate mousses. I found the proportion between tofu and chocolate just right. If you’d like to, you can add sugar. I prefer dessert not to sweet.
Another trick for this recipe is to replace classic lady fingers with biscuits rose de Reims – a traditional pink biscuit from Champagne.
Ingredients (4 persons)
- 400 g/14,11 oz Soft tofu
- 100 g/3,53 oz White chocolate pistols (Valrhona)
- 250 g/8,82 oz Strawberries
- 20 Biscuits roses de Reims
- 1 Vanilla pod
- 5 g /0,18 oz Agar-agar
- 10 cl Soya milk
- 2 ts Orgeat/almond syrup
- 2 ts Rum
- In a pan, heat up the soya milk. Slit the vanilla pod open along its length. Scrape out the small, sticky seeds using the tip of a small, sharp knife. Put the seeds and pod in the milk. Remove from heat and allow to steep.
- In a dish, pour the orgeat syrup and rum and place the biscuits roses de Reims over it. Leave the biscuits absorb the syrup.
- Cut the strawberries in small pieces. Reserve.
- Remove the vanilla pod from the milk. Add the white chocolate pistols, soft tofu and agar-agar. Heat up and let the chocolate melt. Remove from heat and mix until foam appears.
- Arrange the biscuits roses de Reims in the bottom and the edges of a 20 cm/ 8 inch round baking dish or 4 individual 7-8 cm/3 inch dishes.
- Spoon a third of the chocolate cream filling over the biscuits. Add some strawberries. Repeat the operation and finish with chocolate cream filling.
- Put in the fridge for at least two hours before turning out and serving.