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2017 - iPhone SE
Durbaville Hills wine farm offer wine pairings with biltong, chocolate and cheese. Cheese is next on my list.
To go with the 4th course, Sonoma Duck. Taken at Marinus at the Bernardus Lodge, Carmel Valley.
Kudos to the amazing sommelier, Arturo. He was friendly, knowledgeable, and passionate about his craft.
Read about this dish and the other 10 Best Desserts of 2007 on my blog.
Explore debut July, 2007 #86
Tasting of Ice Creams
Notes: I started the anarchy from the dessert on the tasting menu (which sounded very ho-hum: "Tasting of Chocolate" Dark Financier, White Mousse, and Milk Chocolate Sorbet) by asking for a tasting of ice creams instead (which I spied at another table and looked very good). My companions, both Frenchmen, jumped ship with me an opted for a cheese course.
Since I deviated from the dessert menu, the sommelier brought out a 10 year-aged Niepoort Tawny Port for all of us to sample. (The original dessert was paired with a Moscatel Sherry 'Emilin' Lustau). He also brought out a Joh. Jos. Prum Auslese 1996. As expected, the Auslese was very sweet - a little too sweet and was a little too much with the ice creams - although it probably paired better with the wines.
What I particularly enjoyed about the ice creams at Cru is that each flavor was distinct and identifiable. The flavors were bold, without being over-powering. I hate ice creams that are mostly cream and sugar with a slight perfume of whatever flavor it's billed as.
From left to right:
Yogurt: Very creamy and nice and yogurt-tangy. Exactly what I look for in a yogurt ice cream. Excellent.
Coconut Curry: This was my favorite of all the flavors in this tasting. It had the right amount of savoriness. The curry and coconut balaced well - neither trespassing on the other. What I particularly enjoyed was that this ice cream had a very faint bit of salinity - very faint. I don't know if that's because it did have a little salt added, or because my tastebuds and brain expected, and therefore built in, a savory component.
Basil: Pretty straightforward high-quality basil ice cream.
Strawberry: Like the basil, pretty straightforward high-quality strawberry ice cream.
Butter Pecan: Probably my least favorite, only because I'm not usually a butter pecan fan. That being said, I didn't have a problem finishing this scoop.
Read the review of his dinner at Cru on my blog.
Ribeye on the bone.
Saint-Julien.
Steak and crinkles.
The steak was cooked using the Henry Harris method on the HG Walter YouTube channel. Next time I’ll try my daughter’s preferred reverse sear way courtesy of Kenji López-Alt.
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#steakfrites #steak #ribeye #steakandchips #cotedeboeuf
#wine #instawine #vin #vinho #wein #vino #winepairing #vindebordeaux #Frenchwine #vindefrance #claret #Bordeaux #saintjulien #jancisglass
#eeeeeats #instafood #londoneats #londonfood
COUNTRY: Spain
REGION: Basque Country
SUB REGION: Basque Country
APPELLATION/AVA: Getariako Txakolina DO
ESTATE GROWN WINE: Yes
VINTAGE: 2020
GRAPE(S): 100% Hondarrabi Beltza
TYPE: Wine - Rose
BOTTLE SIZE: 750 ml
PACK: 12
CLOSURE: Cork
ALC BY VOL(%): 11
SOIL TYPE: Clay
Tasting Notes: This rosé wine is naturally slightly sparkling. The high acidity of this wine brings freshness to the palate. It displays potent and wild fruit aromas and silky strawberries. This wine is clean, bright and expressive. It is a great wine to drink alone or pair with cheese, rice, poultry, white meats and fish. ~ www.creamwine.com/product.php?id=15335
Food Pick-up Day / Social Distancing, Day 48, 05/02/2020, Bushwick, NY
Apple iPhone 7 Plus
iPhone 7 Plus back dual camera 3.99mm f/1.8
ƒ/1.8 4.0 mm 1/15 50
Caramelized Salmon fillet with honey lemon sesame sauce with mixed vegetable quinoa paired with with Sprucewood Shores Estate Winery 2012 Reisling.
This gourmet meal was one of the courses served at a recent fundraiser I attended. It was delicious!
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here - ift.tt/1HWD5JH
One of the best value premium burgers in London plus a glass each of Tempranillo and Pinot Noir.
As one’s mouth is on the small side I had to remove most of the contents in order to eat the burger with one’s hand.
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#cheeseburger #doubledecker #kensalrise
#winepairing #wine #instawine #vin #vinho #wein #vino #pinotnoir #pinotnoir #tempranillo
#eeeeeats #instafood #londoneats #londonfood
Roast hake with caviar and parsley sauce, spuds, broccoli and a pleasant supermarket white.
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#decadence #caviar #imperialcaviar #kingsfinefood #chinesecaviar #hake #parsley #pescatarian
#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #SauvignonBlanc #Touraine #Loire
#eeeeeats #instafood #londoneats #londonfood
KOKS……The experience. koks.fo/en/about-koks/
I ordered a taxi to take me to Koks but it only got me part of the way. Just before a tunnel, (Leynatunel - Streymoy - 760m), the taxi veered off the hwy onto a small side road and stopped a little ways down. I had arrived at the meeting place and was ushered into a Hjallur (drying shed) for a bowl of lamb broth and a beer, delicious, and to meet some of the other guest. We left the Hjallur and piled into a Land Rover to be taken to the restaurant via a small farm dirt road. On arrival we were greeted outside and ushered into the restaurant for dinner at a sharing table for eight. Myself, Casper, a Danish psychologist teaching about PTSD trauma, Jason, a programmer who is nomading and staying about a week at a time in different cities, a freshly retired Danish couple, Audrey G, journalist who was imbedded with the British troops in Afghanistan in 2003 and won an award for her reporting, Rebbeca M, staff writer at the New Yorker and Stan, PR person for Atlantic Airways. Dinner started around 7:30pm and finished past midnight.
אָכָ֑לְתִּי וְשָׂבַ֖עְתִּי - I have eaten, and am sated.
“Dishes include mahogany clam, sandwich of cod skin, salted gannet and salted whale blubber (like a fine lardo), fermented and wind-dried lamb (ræst), with reindeer lichen, cream of fermented mushroom and sea truffle.” Quoted from a fellow diner, Audrey Gillan.
Beverage list:
No. 2 Ráa (IPA) - Okkara, Faroe Ialands
Sake “Bidden” 1999, Inoue Gomei Fukuoka, Japan
NV “Longitude” Larmandier – Bernier Champagne, France.
Grüner Veltliner “Loibner Federspiel” 2016 F.X. Pichler Wachau, Austria
Belondrade y Lurton 2015 Rueda, Spain
Chiarofiore 2013, Tunia Toscana, Italy
Pallus 2011, Domaine de Pallus Loire, France.
Moulin Touchais 1997, Vigneron Touchais Laoire, France
Menu: Lamb Broth / Scallops (Jákupsskeljar) / Capelin (Lodna) / Cod (Toskur) / Mahogany clams (Kufiskur) / Skerpikjøt (wind dried mutton) / Garna-talg , (a spread of fermented lamb's fat mixed with cheese and topped with dried fish flakes.) / Rhubarb (Rabarbur) / Halibut and watercress (Kalvi Og Vatnkarsi) / Crab and Leek (Krabbi og Purra) / Bacalao and Blue Mussel (Saltfiskur og Kraeklingur) / Grilled Langoustine (Grilladur Hummari) / Ræst kjøt (semi-dried mutton) and Onion (Ræst kjøt Og Leykur) / Razorbill and Pancake (Alka Og Pannukoka) / Fresh cheese and Meadowsweet / Wild Thyme and Crowberry (Vilt Timian OG Atarmjadaurt) / Dulse and Blueberry (Sol OG Blaber) / Angelica (Hvonn) / Rock Sugar (Brostsukur).
#faroeislands #faroe #visitfaroe #visitfaroeislands #visitfaroeisland #travel #worldtravel #atlantic #atlanticairways #KOKS #faroesfood #seafood #islandfood #lamb #raest #fermentedfood #forage #foragefood #wine #winepairings
KOKS……The experience. koks.fo/en/about-koks/
I ordered a taxi to take me to Koks but it only got me part of the way. Just before a tunnel, (Leynatunel - Streymoy - 760m), the taxi veered off the hwy onto a small side road and stopped a little ways down. I had arrived at the meeting place and was ushered into a Hjallur (drying shed) for a bowl of lamb broth and a beer, delicious, and to meet some of the other guest. We left the Hjallur and piled into a Land Rover to be taken to the restaurant via a small farm dirt road. On arrival we were greeted outside and ushered into the restaurant for dinner at a sharing table for eight. Myself, Casper, a Danish psychologist teaching about PTSD trauma, Jason, a programmer who is nomading and staying about a week at a time in different cities, a freshly retired Danish couple, Audrey G, journalist who was imbedded with the British troops in Afghanistan in 2003 and won an award for her reporting, Rebbeca M, staff writer at the New Yorker and Stan, PR person for Atlantic Airways. Dinner started around 7:30pm and finished past midnight.
אָכָ֑לְתִּי וְשָׂבַ֖עְתִּי - I have eaten, and am sated.
“Dishes include mahogany clam, sandwich of cod skin, salted gannet and salted whale blubber (like a fine lardo), fermented and wind-dried lamb (ræst), with reindeer lichen, cream of fermented mushroom and sea truffle.” Quoted from a fellow diner, Audrey Gillan.
Beverage list:
No. 2 Ráa (IPA) - Okkara, Faroe Ialands
Sake “Bidden” 1999, Inoue Gomei Fukuoka, Japan
NV “Longitude” Larmandier – Bernier Champagne, France.
Grüner Veltliner “Loibner Federspiel” 2016 F.X. Pichler Wachau, Austria
Belondrade y Lurton 2015 Rueda, Spain
Chiarofiore 2013, Tunia Toscana, Italy
Pallus 2011, Domaine de Pallus Loire, France.
Moulin Touchais 1997, Vigneron Touchais Laoire, France
Menu: Lamb Broth / Scallops (Jákupsskeljar) / Capelin (Lodna) / Cod (Toskur) / Mahogany clams (Kufiskur) / Skerpikjøt (wind dried mutton) / Garna-talg , (a spread of fermented lamb's fat mixed with cheese and topped with dried fish flakes.) / Rhubarb (Rabarbur) / Halibut and watercress (Kalvi Og Vatnkarsi) / Crab and Leek (Krabbi og Purra) / Bacalao and Blue Mussel (Saltfiskur og Kraeklingur) / Grilled Langoustine (Grilladur Hummari) / Ræst kjøt (semi-dried mutton) and Onion (Ræst kjøt Og Leykur) / Razorbill and Pancake (Alka Og Pannukoka) / Fresh cheese and Meadowsweet / Wild Thyme and Crowberry (Vilt Timian OG Atarmjadaurt) / Dulse and Blueberry (Sol OG Blaber) / Angelica (Hvonn) / Rock Sugar (Brostsukur).
#faroeislands #faroe #visitfaroe #visitfaroeislands #visitfaroeisland #travel #worldtravel #atlantic #atlanticairways #KOKS #faroesfood #seafood #islandfood #lamb #raest #fermentedfood #forage #foragefood #wine #winepairings
Héloïse.
Medium well at best because I’m better at cooking fish. And a classy red as I’m off this week, cheers!
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#steak #steakandchips #steakfrites #sirloin
#winepairing #instawine #wine #vino #wein #vinho #Frenchwine #vindefrance #chenebleu #heloise #Grenache #Syrah #Vauclause #finewine
#eeeeeats #instafood #londoneats #londonfood
Italian food and French wine.
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#ossobuco #risotto #italianfood #risottomilanese #bonemarrow
#eeeeeats #instafood #londoneats #londonfood
#winepairing #instawine #wine #vino #wein #vinho #vindefrance #Frenchwine #vinfrancais #vindebordeaux #claret #Bordeaux #jancisglass #saintjulien
Roast hake with caviar and parsley sauce, spuds, broccoli and a pleasant supermarket white.
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#decadence #caviar #imperialcaviar #kingsfinefood #chinesecaviar #hake #parsley #pescatarian
#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #SauvignonBlanc #Touraine #Loire
#eeeeeats #instafood #londoneats #londonfood
KOKS……The experience. koks.fo/en/about-koks/
I ordered a taxi to take me to Koks but it only got me part of the way. Just before a tunnel, (Leynatunel - Streymoy - 760m), the taxi veered off the hwy onto a small side road and stopped a little ways down. I had arrived at the meeting place and was ushered into a Hjallur (drying shed) for a bowl of lamb broth and a beer, delicious, and to meet some of the other guest. We left the Hjallur and piled into a Land Rover to be taken to the restaurant via a small farm dirt road. On arrival we were greeted outside and ushered into the restaurant for dinner at a sharing table for eight. Myself, Casper, a Danish psychologist teaching about PTSD trauma, Jason, a programmer who is nomading and staying about a week at a time in different cities, a freshly retired Danish couple, Audrey G, journalist who was imbedded with the British troops in Afghanistan in 2003 and won an award for her reporting, Rebbeca M, staff writer at the New Yorker and Stan, PR person for Atlantic Airways. Dinner started around 7:30pm and finished past midnight.
אָכָ֑לְתִּי וְשָׂבַ֖עְתִּי - I have eaten, and am sated.
“Dishes include mahogany clam, sandwich of cod skin, salted gannet and salted whale blubber (like a fine lardo), fermented and wind-dried lamb (ræst), with reindeer lichen, cream of fermented mushroom and sea truffle.” Quoted from a fellow diner, Audrey Gillan.
Beverage list:
No. 2 Ráa (IPA) - Okkara, Faroe Ialands
Sake “Bidden” 1999, Inoue Gomei Fukuoka, Japan
NV “Longitude” Larmandier – Bernier Champagne, France.
Grüner Veltliner “Loibner Federspiel” 2016 F.X. Pichler Wachau, Austria
Belondrade y Lurton 2015 Rueda, Spain
Chiarofiore 2013, Tunia Toscana, Italy
Pallus 2011, Domaine de Pallus Loire, France.
Moulin Touchais 1997, Vigneron Touchais Laoire, France
Menu: Lamb Broth / Scallops (Jákupsskeljar) / Capelin (Lodna) / Cod (Toskur) / Mahogany clams (Kufiskur) / Skerpikjøt (wind dried mutton) / Garna-talg , (a spread of fermented lamb's fat mixed with cheese and topped with dried fish flakes.) / Rhubarb (Rabarbur) / Halibut and watercress (Kalvi Og Vatnkarsi) / Crab and Leek (Krabbi og Purra) / Bacalao and Blue Mussel (Saltfiskur og Kraeklingur) / Grilled Langoustine (Grilladur Hummari) / Ræst kjøt (semi-dried mutton) and Onion (Ræst kjøt Og Leykur) / Razorbill and Pancake (Alka Og Pannukoka) / Fresh cheese and Meadowsweet / Wild Thyme and Crowberry (Vilt Timian OG Atarmjadaurt) / Dulse and Blueberry (Sol OG Blaber) / Angelica (Hvonn) / Rock Sugar (Brostsukur).
#faroeislands #faroe #visitfaroe #visitfaroeislands #visitfaroeisland #travel #worldtravel #atlantic #atlanticairways #KOKS #faroesfood #seafood #islandfood #lamb #raest #fermentedfood #forage #foragefood #wine #winepairings
Scaloppine alla Milanese, spaghetti al pomodoro and a stonking table wine.
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#meatfree #vegetarian #veggie #plantbased #schnitzel #Milanese #spaghettialpomodoro #pasta #instapasta #scaloppine #italianfood #cucinaitaliana
#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #cotedurhone #eguigal #guigal #eeeeeats #instafood #londoneats #londonfood
Drink what you like with whatever tickles your fancy-
肥肠米粉 and Pinot Noir.
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#noodles #sichuanfood #chinesefood
#winepairing #wine #instawine #vin #vinho #wein #vino #premiercru #pinotnoir #burgundy #beaune
#vindebourgogne #Frenchwine #vindefrance #hospicesdebeaune
#eeeeeats #instafood #londonfood #londoneats
#jancisglass
Jack Daniel's Tennessee Honey Tailgate Zone, part of John Offerdahl's Grid Iron Grill-Off 2013. ©Bombshell Productions
To Brighton by train.
Rode to my old school, yes it’s very much like Hogwarts.
Oysters and lemon sole for lunch.
C’mon Engerland!
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#instafish #pescatarian #oysters #lemonsole #oysters #brighton #lancingcollege
#wine #instawine #vin #vinho #wein #vino #sauvignonblanc #winepairing
#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon
#eeeeeats #instafood #londoneats #londonfood
Claret.
Beige food.
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#roastpork #pork #noveg
#eeeeeats #instafood #londonfood #londoneats
#winepairing #instawine #wine #vino #wein #vinho #vindefrance #Frenchwine #vinfrancais #vindebordeaux #claret #Bordeaux
Ribeye on the bone.
Saint-Julien.
Steak and crinkles.
The steak was cooked using the Henry Harris method on the HG Walter YouTube channel. Next time I’ll try my daughter’s preferred reverse sear way courtesy of Kenji López-Alt.
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#steakfrites #steak #ribeye #steakandchips #cotedeboeuf
#wine #instawine #vin #vinho #wein #vino #winepairing #vindebordeaux #Frenchwine #vindefrance #claret #Bordeaux #saintjulien #jancisglass
#eeeeeats #instafood #londoneats #londonfood
Roast hake with caviar and parsley sauce, spuds, broccoli and a pleasant supermarket white.
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#decadence #caviar #imperialcaviar #kingsfinefood #chinesecaviar #hake #parsley #pescatarian
#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #SauvignonBlanc #Touraine #Loire
#eeeeeats #instafood #londoneats #londonfood
Who needs soy sauce when there’s caviar?!
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#caviar #sevruga #sushi
#winepairing #instawine #wine #vino #wein #vinho #Frenchwine #vindefrance #Condrieu #Viognier #eguigal #guigal #vinblanc
#eeeeeats #instafood #londoneats #londonfood
Meat on a stick. There’s nothing wrong with it. It’s natural, our birthright, an elegant vestige of our primitive existence. It’s the whole gnawing-off-the-bone thing. Or maybe it’s the claiming of it. When you wave your skewered food, you’re kind of saying, “this is mine, see, it’s mine.” Analysis aside — biting into juicy herby chicken, pulling it off a stick — it makes us happy.
www.foodthinkers.com/2010/04/parsley-orange-chicken-stick...
Wine Pairing for Parsley-Orange Chicken Sticks With Tzatziki Dipping Sauce
1. River Grove Chardonnay from California — “Chardonnay?” you may ask. I thought the same thing, but this one is bright and acidic, and holds up well to the orange zest — no oak on this Chardonnay!
2. Chameleon Barbera — The red on an appetizer like this is always tough. Our email special last month was this Barbera, which is light on the palate and has a very nice acid structure that will carry this dish. ¡Salud!
Parsley-Orange Chicken Sticks With Tzatziki Dipping Sauce
-Serves 4.
Ingredients
2 boneless chicken breasts, each cut into 4 lengthwise strips
8 six-inch wood skewers
1 large seedless orange, zest and juice
¼ cup olive oil
1 tablespoon cider vinegar
2 whole garlic cloves
¼ cup roughly chopped parsley
½ teaspoon red pepper flakes
kosher salt
ground pepper
8 ounces prepared tzatziki sauce
Garnish Ingredients
minced parsley
orange wedges
2 loaves of pita bread, quartered
Instructions
1. In a blender, combine orange juice and zest, olive oil, cider vinegar, garlic, parsley, red pepper flakes, salt, and pepper and blend until liquefied.
2. Transfer marinade into a clean plastic bag or mixing bowl. Add 8 chicken strips to the bag or bowl and coat each piece well. Cover and refrigerate for 1-3 hours.
3. Meanwhile, soak skewers in a shallow dish of water.
4. Preheat grill to 400°F (205°C).
5. Remove the chicken from fridge. Pat skewers dry. Thread marinated chicken pieces onto skewers and set on a clean plate.
6. Lay each skewer onto the flat grill surface, tilted at an 11 o’clock angle. Slowly lower the lid and grill for 3 minutes or until light brown marks appear on the chicken.
7. Lift the lid, move skewers to the 1 o’clock angle, and lower lid. Grill for another 3 minutes.
8. Lift the lid and carefully remove the skewers from the grill. Arrange on a clean platter around a small bowl of tzatziki sauce, garnished with thin wedges of orange and/or baby-cut carrots, and pita bread. Serve immediately.
Tips
Tzatziki is a traditional Greek sauce made of plain yogurt, cucumbers, garlic, olive oil, salt, pepper, dill, lemon juice, and parsley. It’s a condiment typically served with gyros and souvlaki. Most major grocery stores sell prepared tzatziki in the hummus section.
Soaking wood skewers prevents them from burning under the broiler, on the grill, or in the oven.
Marinades are contaminated once they make contact with raw meat. Never re-purpose used marinades. Instead, take out an unused portion before the marinating process and reserve and refrigerate in a separate, clean container.
Baby-cut carrots are whittled down from regular-sized carrots that would otherwise not sell.
Double the recipe and turn it into dinner for four. Serve it over rice or couscous; dollop with tzatziki.
Cheese Course
Left to right: Persille (French sheeps milk blue cheese), Perail (French sheeps milk), Hooligan (Cato Corner, VT, cows milk), Mt. Tam (Cowgirl Creamery, CA, cows milk), and Cabra Romero (Spanich goat milk).
Notes: I started the anarchy from the dessert on the tasting menu (which sounded very ho-hum: "Tasting of Chocolate" Dark Financier, White Mousse, and Milk Chocolate Sorbet) by asking for a tasting of ice creams instead (which I spied at another table and looked very good). My companions, both Frenchmen, jumped ship with me an opted for a cheese course.
I was very pleased with the selection my friends got. I've had most of these cheese before - the Perail being the only unfamiliar one to me. The accompaniments, as well, were pretty and delightful -although I wished there was just a tad more of the chestnut honey (above the Persille blue). The cheese were all appropriately ripened and fresh, and served with nice thinly-cut fruit and nut-studded toasted bread.
Since we deviated from the dessert menu, the sommelier brought out a 10 year-aged Niepoort Tawny Port for all of us to sample. (The original dessert was paired with a Moscatel Sherry 'Emilin' Lustau).
Read the review of his dinner at Cru on my blog.
Lunch at one of my favourite hangouts-
Bacalhau a estrela and a large glass of Portuguese bubbly.
NB If the Portuguese did fish and chips, this would be it. And they don’t skimp on portions either! I’m frigging hopeless with carbs.
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#portuguesefood #cozinhaportuguesa #instafish #pescatarian
#bacalhau
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhodepressão #vinhoportugues #portuguesewine
#eeeeeats #instafood #londonfood #londoneats
KOKS……The experience. koks.fo/en/about-koks/
I ordered a taxi to take me to Koks but it only got me part of the way. Just before a tunnel, (Leynatunel - Streymoy - 760m), the taxi veered off the hwy onto a small side road and stopped a little ways down. I had arrived at the meeting place and was ushered into a Hjallur (drying shed) for a bowl of lamb broth and a beer, delicious, and to meet some of the other guest. We left the Hjallur and piled into a Land Rover to be taken to the restaurant via a small farm dirt road. On arrival we were greeted outside and ushered into the restaurant for dinner at a sharing table for eight. Myself, Casper, a Danish psychologist teaching about PTSD trauma, Jason, a programmer who is nomading and staying about a week at a time in different cities, a freshly retired Danish couple, Audrey G, journalist who was imbedded with the British troops in Afghanistan in 2003 and won an award for her reporting, Rebbeca M, staff writer at the New Yorker and Stan, PR person for Atlantic Airways. Dinner started around 7:30pm and finished past midnight.
אָכָ֑לְתִּי וְשָׂבַ֖עְתִּי - I have eaten, and am sated.
“Dishes include mahogany clam, sandwich of cod skin, salted gannet and salted whale blubber (like a fine lardo), fermented and wind-dried lamb (ræst), with reindeer lichen, cream of fermented mushroom and sea truffle.” Quoted from a fellow diner, Audrey Gillan.
Beverage list:
No. 2 Ráa (IPA) - Okkara, Faroe Ialands
Sake “Bidden” 1999, Inoue Gomei Fukuoka, Japan
NV “Longitude” Larmandier – Bernier Champagne, France.
Grüner Veltliner “Loibner Federspiel” 2016 F.X. Pichler Wachau, Austria
Belondrade y Lurton 2015 Rueda, Spain
Chiarofiore 2013, Tunia Toscana, Italy
Pallus 2011, Domaine de Pallus Loire, France.
Moulin Touchais 1997, Vigneron Touchais Laoire, France
Menu: Lamb Broth / Scallops (Jákupsskeljar) / Capelin (Lodna) / Cod (Toskur) / Mahogany clams (Kufiskur) / Skerpikjøt (wind dried mutton) / Garna-talg , (a spread of fermented lamb's fat mixed with cheese and topped with dried fish flakes.) / Rhubarb (Rabarbur) / Halibut and watercress (Kalvi Og Vatnkarsi) / Crab and Leek (Krabbi og Purra) / Bacalao and Blue Mussel (Saltfiskur og Kraeklingur) / Grilled Langoustine (Grilladur Hummari) / Ræst kjøt (semi-dried mutton) and Onion (Ræst kjøt Og Leykur) / Razorbill and Pancake (Alka Og Pannukoka) / Fresh cheese and Meadowsweet / Wild Thyme and Crowberry (Vilt Timian OG Atarmjadaurt) / Dulse and Blueberry (Sol OG Blaber) / Angelica (Hvonn) / Rock Sugar (Brostsukur).
#faroeislands #faroe #visitfaroe #visitfaroeislands #visitfaroeisland #travel #worldtravel #atlantic #atlanticairways #KOKS #faroesfood #seafood #islandfood #lamb #raest #fermentedfood #forage #foragefood #wine #winepairings
Late supper-
Prawn curry and Santorini Assyrtiko.
NB The globules were from the umami-rich rich catfish that disintegrated during the cooking process. Stir fried kale put aside for another meal.
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#fatlesdrinks #fatlescooks #prawncurry #curry #catfish #instacurry #prawns #pescatarian #kale
#winepairing #wine #instawine #vin #vinho #wein #vino #Greekwine #Assyrtiko #Santorini #Aidani #Athiri
#eeeeeats #instafood #londonfood #londoneats
Cuisine[s] Michel Troisgros is 2 star Michelin French restaurant in Tokyo, and one of my favorite French restaurants in Asia. I like the modern touch of the cuisine which also embraces the seasonal Japanese ingredients and produce. Chef Guillaume Bracaval used to work at celebrated 3 star Michelin restaurants in Paris, i.e. l'Arpege, Ledoyen, l'Ambroisie, for several years. Afterwards, he became the chef of 1 star Michelin restaurant "l'Agape". He's been appointed as the Executive Chef of Cuisine[s] Michel Troisgros since August 2012. The photos were taken at my 3rd visit to this restaurant. I found the meal exquisite as well as exceptional. Simply marvelous. For me, it's reached Michelin 3 star level already.
With Damien Mazars, the restaurant Director & Executive Sommelier, I wouldn't worry about the wine at all. Just enjoy the moment. Michele Abbatemarco, the Pastry Chef, always brought a refined & tasteful ending to the meal. A great team from inside out.
Look forward to going back soon, if possible, hopefully in winter. (smile)
Official site of Cuisine[s] Michel Troisgros
My HaoKouFu Blog
My HaoKouFu Facebook page
Keema (made with Merguez sausage meat and lambs' kidneys) and not basmati, but koshihikari rice with turmeric (I do go against convention I do). Plus English rosé.
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#latesupper #instacurry #keema #keemamatar #keemamutter #qeema #lambcurry #Koshihikari
#winepairing #instawine #wine #vino #wein #vinho #Englishwine #rosé #chapeldown
#eeeeeats #instafood #londoneats #londonfood
Fabulous smoked salmon from @goldsteinsalmon, nonpareil fish eggs from @kingsfinefood1 and world-class bubbly from @duvalleroy
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#decadence #brunch #caviar #oscietra #kingsfinefood #smokedsalmon #pescatarian
#winepairing #wine #instawine #vin #vinho #wein #vino #vindefrance #Frenchwine #vinfrancais #vinfrançais #bubbly #champagne #rosé #jancisglass #premiercru
#eeeeeats #instafood #londoneats #londonfood
Lunch with elusive daughter-
She had prawns and steak tartare.
I had fish soup and roast chicken.
We shared a Château Grillet* 2014 and Chambolle Musigny "Les Charmes" Perrot Minot 2013.
*This wine was sold at well below retail. And to put things in perspective, Brompton produces more than 70000 bikes a year whereas Grillet's yield is only 5000 bottles a year.
#frenchfood
#winepairing #wine #instawine #vin #vinho #wein #vino #Frenchwine #vindefrance #finewine #bourgogne #grandvin #vindebourgogne #pinotnoir #ChambolleMusigny #grillet #viognier #condrieu #monopole
#eeeeeats #instafood #londoneats #londonfood
Lunch with elusive daughter.
Roast Red leg partridge, lentils, mushrooms and chestnuts.
Devilled lamb's kidneys and mash.
Whole lemon sole, roast cauliflower and capers.
Buttermilk pudding and pear.
Cashel Blue.
Savennieres, Clos du Papillon 2007.
Massetino 2017.
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#BYO
#winepairing #instawine #wine #vino #wein #vinho #vindefrance #Frenchwine #vindefrance #finewine #ClosduPapillon #CheninBlanc #Italianwine #vinoitaliano #tuscanwine #masseto #supertuscan #massetino #merlot #ornellaia
#eeeeeats #instafood #londoneats #londonfood
Amuse Bouche
Ricotta and Sweet Pea Tarts: The ricotta-sweet pea was very smooth and, to my surprise, had a distinct green pea flavor. What surprised and delighted all of us was that the pastry crust was a sweet pastry crust. I had expected something more like a parmesan/cheese-flavored crust, or savory, at least. The sweet crust worked.
Risotto with Red Wine and Fontina Croquettes: As the server had warned, these croquettes were molten hot on the inside and oozing with a nice gooey warm interior of fontina-bound red wine-cooked risotto. Very good.
Read the review of his dinner at Cru on my blog.
Italian food and French wine.
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#ossobuco #risotto #italianfood #risottomilanese #bonemarrow
#eeeeeats #instafood #londoneats #londonfood
#winepairing #instawine #wine #vino #wein #vinho #vindefrance #Frenchwine #vinfrancais #vindebordeaux #claret #Bordeaux #jancisglass #saintjulien
Two rolls left from yesterday, so it was cheeseburger time with a spicy 14.5% ABV grape juice!
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#burger #cheeseburger #meatfree #vegetarian #veggie #plantbased #beyondmeat #Beyondburger #Gobeyond #Gouda #beyondmeat
#instawine #wein #vinho #wine #vino #winepairing #vindefrance #Frenchwine #vinfrancais #chateauneufdupape #Grenache #Syrah #cdp
#eeeeeats #instafood #londoneats #londonfood