…is easy-to-do and goes with all kinds of cold cuts and morsels. Serve it with a (home-made) foie gras, with some ham, some chicken breast or a thinly sliced pork roast; it makes a great companion for hard mountain cheeses like the beautiful Ossau-Iraty from the French Basque region or for soft blue cheeses like… [Read more…]
September 25, 2010
A slice of fresh bread spread with a rich, creamy, comforting liver paté can make a beautiful supper as long as you avoid the pre-packed “French” supermarket fare. Just do it yourself! It’s easy, it’s ten times better and it makes you feel good and skilled. Here’s a perfect home-made Parfait de foies de volaille: What do… [Read more…]
September 12, 2010
…is offering weird views when you’re high up on one of the hotel towers surrounding the Norwegian capital. I had dinner tonight (or let’s say: a cocktail dinatoire!) on the 34th floor of the Radisson Blu Plaza where an international conference about world finance and job creation unfolds. You think I’m kidding, don’t you? But… [Read more…]
September 3, 2010
The answer is yes and I’ve seen it recently while travelling in lovely Brittany. Unfortunately, I forgot the small town’s name where it tinkers around – I only remember that it was somewhere close to Nantes and built into the annexe of a quite awful restaurant where we had lunch while taking a break from… [Read more…]
July 5, 2010
…combining French world-class cherry tomatoes, real Greek féta (made from sheep milk!), basil from my (French) kitchen window sill, the leaves sprinkled with old Italian balsamico vinegar and spiced with pepper from Indonesia and Atlantic sea salt from Spain – the whole served on a plate of Portuguese origin (offered to me by the concierge… [Read more…]
June 25, 2010
…while fumbling with marinated chicken strips in order to get them on skewers somehow. It IS ugly but you’ll be rewarded with nice food. I’ve seen a street vendor once in Jakarta who prepared his stall for lunchtime. In my memory HE managed to put the pieces together without getting his hands dirty at all… [Read more…]
October 7, 2010
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