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Bami ( poulet et pates à la sauce siou) avec une fricassée de haricots kilomètres aux lardons, accompagnés de concombres vinaigrés, le tout arrosé d'un champagne rosé.
Bami (chicken and pasta à la sance siou) with a fricassee of kilometer beans and bacon, accompanied by vinegared cucumbers, all washed down with rosé champagne.
Rue du Marché aux Poulets 05/05/2018 18h33
The beauty of demolition in the center of Bruxelles.
City of Brussels
The City of Brussels is the largest municipality of the Brussels-Capital Region, and the de jure capital of Belgium.
The City of Brussels is a municipality consisting of the central historic town and certain additional areas within the greater Brussels-Capital Region, namely Haren, Laeken and Neder-Over-Heembeek to the north, and Avenue Louise/Louizalaan and the Bois de la Cambre/Ter Kamerenbos park to the south.
On 1 January 2015, the City of Brussels had a total population of 175,534. The total area is 32.61 km² which gives a population density of 5,464 inhabitants per km². As of 2007, there were approximately 50,000 registered non-Belgians in the City of Brussels.
[ Source + more Info: Wikipedia - City of Brussels ]
Le petit poulet est son joujou .Et quand on lui dit d'aller le chercher,elle ne se trompe jamais de jouet parmi une grande quantité dans son panier!!!!
A French Moroccan recipe for lemon chicken from one of my favourite series of cookbooks, Poultry & Wild Fowl – The World’s 100 Best Recipes, by TimeLife.
The spice paste contains Moroccan preserved lemons, garlic, ginger, star anise which is roasted then ground, saffron and fresh coriander.
Chicken cooked in this way is especially tender and flavourful!
Photo by Joanne Swansong
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Poulet et escargot en rolleaux - Bistro Vue AUD14
On a cold and Wintery Tuesday night, Bistro Vue was fully booked, with a private function occupying half the restaurant.
As the dining room began to fill, an accordian player started playing, adding to the ambience.
The menu was typically French, although the current specials seem to all involve curry of one form or another.
We ordered 3 hors d’oeuvres (starters) and 2 entrees (mains), in the hope that we would have enough room for the chocolate souffle!
The clam gratinée was a nice start. Although the clams weren't very meaty, the flavours of the sea combined with dollops of tomato, garlic and parsley and a light sprinkling of cheese was probably the best tasting grilled clams I've had! The little micro-coriander and drizzle of basil oil made the dish colourful too!
Next up were the posh-sounding Poulet et escargot en rouleaux. In other words, chicken spring rolls with snails! :P We couldn't quite work out if there were any snails in the spring rolls themselves, but the chicken was light and the pastry skin was crunchy and not greasy. It was served with 2 escargot in a curry sauce, which seemed a bit out of place. We were also given a small pot of curry sauce for the spring rolls, but that seemed unnecessary as well.
The 2-hour poached eggs were quite a treat! Visually playful, 3 eggs were served in an egg carton, with 6 halved egg shells holding the yolks and a mushroom jus and air. The confit egg yolks were unimaginably creamy and went very well wild mushroom purée and the fingers of toast! It's an amazing combination. We followed that with the mushroom jus which was like a strong beef consomme.
After a short rest, our mains arrived. The grilled skate was a simple piece of fish with slightly crisped edges and a moist center. The naturally sweet, garlicky fresh pea puree balanced out the saltiness of the fish. The accompanying scalloped potato were waxy and fragrant with butter. Yum!
We also got a duck dish, with a slow-roasted duck breast that was tender and juicy. However, the confit duck leg was a bit over-seasoned, but very flavoursome. The braised cabbage went some way to temper the salt, but we had to order more of the warm mini baguettes to help calm our tastebuds.
When asked if we'd liked dessert, we knew we did! We ordered the chocolate souffle and some coffees.
The souffle was accompanied with some theatrics! Before I could take a photo, our waitress stabbed it with butter knife and proceded to make a hole. She then poured a jug of hot chocolate into the hole, finishing by drizzling some over the top. The souffle was very light and fluffy, almost too light, giving it the texture of beaten egg whites that hadn't had time to firm up. Tastewise, the souffle wasn't as intensely chocolatey and we'd like, but still very good. After the dessert, we all agreed that the lightness was a welcome end to a good dinner!
Bistro Vue
430 Little Collins St Melbourne 3000
(03) 9691 3838
vuedemonde.com.au/bistro-vue.aspx
- Bistro Vue - Dani Valent, Reviewer - January 22, 2007
- Bistro Vue - John Lethlean, Reviewer - February 12, 2007 - 14/20
Recipe from the menu of the last dinner of Titanic's first-class.
Chef Christophe Besse, São Paulo, SP
© Reinaldo Mandacaru. Do not use/modify without authorization.
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"Poulet frites" is in France a very popular and typical food that you eat on Sundays.
Chicken is roasted in the oven and served with fries (or chips for our UK friends) and a vegetable, mostly peas or green beans.
"Poulet frites" is in France a very popular and typical food that you eat on Sundays.
Chicken is roasted in the oven and served with fries (or chips for our UK friends) and a vegetable, mostly peas or green beans.
Poulet Pané
Duck fat fried chicken paillard, frisée salad, lemon, remoulade. ($21)
Justine
New Orleans, Louisiana
(February 10, 2019)
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