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What’s for lunch on Sunday?

12 Oct

Being in town on Sundays – rather than in the countryside – usually means there was some parties the night before. As a result, we often try to catch-up with friends for a late lunch in a comfortable place where we can enjoy being lazy for some time.
Being a bit tired, I also like simple menus…. if I am not up to a good burger, it will be a Smoked Salmon Bagel with Cream Cheese and Lemon.

Doing it yourself is very simple as well… here are a few tips:

 

Bagel-Salmon-Cream Cheese

Ingredients for 4 Bagels:

  • 4 fresh bagels (my favorite is with poppy-seeds on top)
  • 1 Philadelphia cream-cheese pack (not the other brands)
  • 1 lemon
  • 4 slices of high-quality smoked-salmon
  • freshly ground pepper
  • dill (optional)
  • 3-4 handfuls of mixed leaves
  • olive oil
  • salt and pepper
  • 1 lemon juice

Preparation:

As for the baguette, the best Bagels are the ones of the day. Don’t go for industrial or frozen ones, rather get them at the closest Deli selling them for really fresh and moist ones. In France, you have more and more bagel places selling them by the unit or you can also buy them at Marks and Spencer.

Only use Philadelphia cream-cheese, this is the only one to me because I am looking for a specific flavor and creaminess. In France, Monoprix sell the brand now and maybe other shops as well.

To prepare it, simply slice the bagel into 2 using a bread knife and quickly grill the bread in the toaster at a medium temperature.

Spread Philadelphia on both slices, add the smoked salmon cut into thin slices to make it easier to eat once assembled.

Grind some fresh pepper on top, press lemon juice as well, maybe spread some dill.

You can prepare a nice salad on the side. Mix olive oil, salt, pepper and lemon juice to your taste and gently toss the salad with the dressing.

Place both slices on a plate with a handful of salad on the side.

You are ready to go….. happiness is only one bite away from you.

* If you just want to get a good bagel in the street, as I told you, many places have opened but the only one that I have always loved is in the 6th district. It’s been open for years now and I still crave for the food they prep. The place is very tinny and you usually buy it to take-away:

Bagels and Brownie

12 rue Notre Dame des Champs
75006Paris

 

 

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Haddock and Leek Fondue Crumble

27 Sep

Last Monday, I was looking for a nice place to have lunch with a friend I had not seen for years. As you know, many good places are closed on Monday to recover from the busy Saturdays and Sundays.
Convinced it would be closed too, I went on the website of the restaurant Le Petit Matieu. Luckily…. they are open on Mondays….
A friend of mine recommended the place because it is good, simple and warm but also because it has been opened by a former Gregoire Ferrandi student who runs the place by itself with another girl still learning in the same school.
There I was on Monday, the place was really busy, especially for a Monday and the Menu very simple…. 2 starters (Thin Tomato Tart or Cauliflower Soup), 2 mains (Veal “Blanquette” or Haddock and Leek Crumble), 1 dessert (Chocolate Chip Cookie) and at night, you have a A la Carte Menu with lots of products and wines from Corsica (the place the owner comes from)…
As I really don’t like the “Blanquette”, I choose the crumble even if the haddock is not my favorite fish…
Guess what, I loved it…. so much that I tried it during one of my Market Class.
We choose a great piece of smoked haddock at the Baudoyer Market, choose great leeks as well and used good white wine and cream of course….
photo 5(2)
Here is the recipe:

Ingredients for the Leek Fondue:

  • 2 onions diced
  • 6-8 leeks washed and thinly sliced, green part cut off
  • 1 tbsp Butter
  • 1 tbsp Cooking Olive Oil
  • Salt and freshly Ground Pepper
  • White Wine to deglaze (2 tbsp)
  • Cream or Milk and Cream used to poach the haddock

2-Leek Fondue Ingredients

Method:

In a pan, start to cook the onions with oil and butter until they get a nice golden color.
3-Oignons
Add the seasoned leek .
Once the water is evaporated and the leeks start to soften, deglaze with white wine.
Let it reduce and add 1/2 cup of cream or the poaching liquid of the haddock.
Let it simmer for another 6-8 minutes, taste and rectify the seasoning.
Set aside.
4-Leeks

Ingredients for the Crumble Mix:

  • 200g of butter diced and cold
  • 200g of flour
  • 100-150g of young Parmesan finely grated
  • Ground Pepper (no salt as Parmesan is salty already)
  • 150g of Breadcrumbs (Chapelure) if you wish a crunchier texture
  • Finely chopped aromatic herbs (optional)

1-Chapelure-BreadCrumbs

Method:

By hand or on a low speed with your Kitchen Aid, mix together all the ingredients until you obtain a crumbly mix ready to spread on top of your dish, keep in the fridge.
1-Crumble

Ingredients for the Haddock:

  • 1.5kg of Smoked Haddock
  • 1l of cream
  • 1l of milk
  • a bay leave

Method:

Pour the haddock in a large pan and cover with milk and cream, add a bay leave.
Bring the mix to a boil and let it simmer for 5 minutes. Set aside and let it cool down.
Remove the haddock from the pan and start to tear apart the flesh, get rid of the skin and bones.
5-Haddock
In a gratin dish, spread a layer of leek, add the haddock flakes on top and repeat the process until you have reach 1/2 to 2/3 of the dish.
Spread the crumble on top and cook in the oven 20-30 min at 200° C (about 350°F).
6-Assembling Crumble
The crumble is ready when the surface is golden brown and the crumble mix crunchy and soft at the same time but not raw in the middle.
8-Ready to Eat

Serve it with a generous salad and white wine.

Crumble Haddock-Fondue de Poireaux

 

Ingrédients pour la Fondue de Poireaux:

  • 2 oignons émincés
  • 6-8 poireaux lavés et émincés
  • 1 cas de beurre
  • 1 cas d’huile d’olive
  • Sel et Poivre du Moulin
  • 2 cas de vin blanc pour déglacer
  • De la crème liquide ou le liquide de pochage du haddock

Méthode:

Dans une grande poêle à fond épais, faites revenir les oignons dans de l’huile et du beurre jusqu’à ce qu’ils deviennent translucides et prennent une jolie couleur dorée.

Ajoutez les poireaux émincés et laisser les réduire jusqu’à évaporation de l’eau qu’ils contiennent.

Lorsque les poireaux sont tendres et commencent à dorer, déglacez au vin blanc puis ajoutez 10 cl de crème ou de liquide de pochage.

Faites réduire, ajustez l’assaisonnement et gardez de côté.

Ingrédients pour le Crumble:

  • 200g de beurre froid et coupé en dés
  • 200g de farine
  • 100-150g de Parmesan râpé
  • Poivre du Moulin (pas de Sel car le Parmesan est déjà très sale)
  • 150g de Chapelure pour donner une texture plus croustillante
  • Des herbes aromatiques finement émincées

Méthode:

Dans le bol de votre Kitchen Aid ou dans un grand saladier et à la main, mixez tous les ingrédients ensemble (à vitesse moyenne au Kitchen Aid) jusqu’à obtention d’une pâte friable.

Gardez-la au réfrigérateur jusqu’à utilisation.

 

Ingrédients pour le Haddock:

  • 1.5kg de Haddock fume
  • 1l de crème liquide
  • 1l de lait entier
  • 1 feuille de laurier

Méthode:

Placez le haddock dans une grande casserole remplie de crème et de lait. Ajoutez le laurier et porter à ébullition. Laissez frémir 4-5 minutes et laissez reposer.

Une fois refroidi, émiettez le haddock et jetez les arêtes et la peau.

Commencez le montage du crumble et préchauffez votre four à 180-200° C.

Dans un grand plat à gratin, étalez une généreuse couche de poireaux puis recouvrez de haddock et de nouveau de poireaux. Si le mix est un peu sec, ajoutez un peu de liquide de pochage.

Finissez en parsemant la surface d’une généreuse couche de crumble.

Faites cuire 20-30 minutes. Le crumble est prêt lorsque la surface a pris une jolie coloration dorée et que le crumble est cuit et croustillant. Il ne doit pas rester cru.

Servez tout de suite avec une généreuse salade verte bien assaisonnée.

 

 9-Result

 

Frenchie to Go…. simply yummy!

20 Sep

The Frenchie saga seems to be never ending and since I came back to France, I have been trying to go to any of there places without success! Lack of organization or place overcrowded!

Today, I got organized and told my friend Charles to be there at 12.20 to be sure to get a seat.

People don’t have lunch too early in this area…. arriving at 12.20 is almost like coming for breakfast!

The place is small but nice, simple but comfortable. High iron and wooden stools, same for the table. Open windows and very large kitchen with a good and silent extraction…. which means you do not smell like a fried sandwich when you leave the place!

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As the menu is short and simple, we made-up our choice pretty quickly…. a Reuben’s sandwich and a Lobster roll to start and a Cheesecake to share with our coffee!

It was simply delicious….

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The Lobster roll is in a very soft grilled brioche bun, the lobster (from Brittany) is perfectly cooked and dressed in a delicious butter sauce with celery. Of course, 22 euros is pretty expensive for a sandwich but it’s worth the price if it does not become your everyday habit.

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The Reuben’s sandwich was great too but very different. Closer to the street food that you expect when you go to Frenchie to Go.

The beetroot coleslaw is fresh and well dressed, the bread is well grilled and crispy and you have a lot of Pastrami, Bacon and Cheddar. Maybe the bacon was a bit too smoky for me and overpowered the Pastrami but in the end, we were both happy and satisfied.

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Was the Cheesecake the best part? I really don’t know but it was a delight for sure. Made with Brillat Savarin, Figs and Walnuts, it was really creamy with a citrus hint (orange zest?). The portion was not too big, just the perfect side to share with a coffee. The strawberry puree on top was a perfect balance as well and you know when you taste it that it’s an homemade puree.

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Of course, you also have lots of other treats and options but those were the one we choose and they made us happy.

Take the time to give it a try…. it’s really worth it and the service is fast, professional.  Also, unlike many places in Paris, the waiters and waitresses are genuinely smiling!

Also, we did not try them but they have a great range of Beers.

Frenchie to Go

5-6 rue du Nil

Paris 2eme

Metro: Sentier

La Source: great new restaurant close to Pinarello in South Corsica

21 Aug

As we went to South Corsica with my brother’s family and another couple of great friends 3 weeks ago, we discovered a great place, only 5 minutes walk from our beach that opened a few days after our arrival. It is called La Source.

As we have 7 kids following, it was a great opportunity to find a good spot to have lunch, drinks, ice-cream or even dinner close by.

The place belongs to Patrice who used to work all over the world in Michelin stars restaurants and great palaces. He never counted his hours, he was really dedicated to his work but at some point he wanted time for himself, time to take a deep breath and enjoy his skills.

That’s exactly what he is doing at La Source. He created a nice little restaurant, almost a “paillotte”. You can access the place by the road or the beach and you are just in the middle of a field of Mediterranean trees with a small wooden house under which he created a bar and his kitchen.

1-On the way

The access through the beach…

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The small beach in front of the restaurant, the bar and the view.

Once you are there, you are welcomed by the owner Patrice Alexandre, very relax in bermudas and flip-flops. A huge smile on his face and a musical accent.

Here we are, relax and happy, feeling like at home.

He serves us Corsican chestnut beer, rose wine and also a great sweet wine called Suleone made with 3 different grapes: Muscat, Chardonnay and Chenin. Usually, this is not something I like but I gave it a try with Cecile and we soon became addicted! We had our bottle reserved at the bar….!

3-Our Suleone

Our “reserved” bottle of Suleone, a nice sweet wine, perfect as an evening drink. We brought one back in Paris. To be opened when the days get shorter and the weather colder….

For the food, the menu is straightforward, a great pasta dish, cured meats, great Mozzarella and Burrata, good tomatoes, antipasti plate and Frito Misto with a delicious Wasabi mayonnaise. A selection of artisan ice cream such as Mandarine and a few deserts.

What makes it successful is that Patrice sources is products with great care and cook them with passion. It can take time but who cares, we are on holidays with great friends, amazing view and no stress!

And if we are hungry, we still have a basket of really fresh bread and tasty butter to keep us waiting!

4-Burrata

The Burrata served with Corsican cured pork.

5-Tomato Trio

The trio of Tomatoes served with the dressing in a bottle.

6-Assortiments

La Source Plate: an assortment of specialties selected and cooked by Patrice.

Yes indeed, this is a place to go before it becomes too well-known. Hopefully, the owner is passionate enough to keep it as it is right now but we can’t blame him if he grows bigger within the next year.

As long as he keeps on being so welcoming and nice with our kids, we’ll keep on coming and sharing great moments with him.

7-Kids Paradise

Also a great place for kids…. the chef’s pasta at any time and a lot of space to play while we are enjoying our drinks and plates….

La Source: Patrice Alexandre

Sainte Lucie de Porto Vecchio

Caramontinu 20144

Tel: 06 27 16 71 33

Summer Salad: Nectarines, Mozzarella and Nuts Salad with a Sumac Marinade Dressing

15 Jul

At last….. holidays time! Which means countryside, family and weekdays off!

As I went in my family house, I spent a lot of time with my uncle Daniel on the markets in order to get the best fruits and vegetables but also fishes, spices and fresh goat’s cheese for our family. As all the kids are here, we are always happy to treat them with sweet and ripe fruits rather than biscuits and ice creams.

As a result, the boot gets loaded with fresh products that will unfortunately last only a few days.

Last Wednesday, we went to Sancoins which is one of the most well-known market in the neighborhood and we spent some time chatting with Armando Forte the spices seller who always provide us with amazing salt and pepper but also teas, mixed spices and generous vanilla pods. I wanted to get some sumac because I had told my cousins about that spice earlier in the week and none of them had ever heard the name…. It was high time to get them to taste it!

Sumac is often used in Middle Eastern food and especially Lebanon. It’s good with white meat, fish but also with salads as it has a lemony flavor and a vibrant red color that really make the difference.

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Catch of the day at the market….

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Armando Forte: owner of the shop Aux Gouts du Monde in Bourges also comes on a regular basis in Sancoins to sell his best spices.

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The Spices stall in the Halles of the Market

Ingredients for 4 people

  • a handful of mixed leaves or 2-3 baby gem lettuces
  • 4 yellow or white nectarines, ripe but still firm
  • 1-2 good quality Mozzarella di Buffala or Burrata
  • a handful of nuts such as slivered almonds or pecans
  • 1 tsp of butter
  • salt & pepper
  • olive oil
  • a lemon juice
  • 1/2 tsp of Sumac

5-Ingredients

Method

In a pan, melt the butter and gently fry the nuts to give them a nice golden brown coloration and release their flavor. Let them cool down on the side.

1-Almonds

Wash the nectarines. Working around the stone rather than trying to remove it by hand, slice the nectarines into 6 to 8 depending on their sizes.

Carefully shred the Mozzarella or Burrata in a bowl.

Whisk together the lemon juice, olive oil, salt and pepper then add the sumac. Taste and adjust the seasoning.

Pour the marinade on top of the cheese and nectarines and let them rest at least 10 minutes.

2-Ingredients and Marinade

6-Nect,Burrata,Sumac

If you have baby gem lettuce, get rid of the first leaves if they don’t look good then cut them into 6-8 slices. Remove the core.

Start to layer the salad in a large serving dish. Spread a generous layer of mixed leaves or cover the base with the sliced baby gem lettuces.

1b-Salad

Spread some marinated nectarines on top and do the same with the cheese.

Finish with the nuts so that each ingredients is equally present on the dish.

2-Ingredients Prep

Drizzle some of the marinade leftover on top and decorate with a pinch of sumac or fresh herbs if you wish (chervil, thinly chopped mint…).

Here you are… First one is with baby gem lettuce, white nectarines, Burrata and pecans…

8-Result

7-Result

Second one is with yellow nectarines, Mozzarella and slivered almonds.

3-Result

4-Result

Salade Nectarines, Mozzarella Marinées au Sumac

Ingrédients pour 4 personnes

  • 1 poignée de mesclun ou 2 cœurs de laitue
  • 4 belles nectarines blanches ou jaunes, mûres mais encore fermes
  • 1-2 Mozzarella di Buffala ou Burrata
  • une poignée de noix telles que des amandes effilées ou des noix de pecan
  • 1 cc de beurre
  • sel et poivre
  • huile d’olive
  • un jus de citron
  • ½ cc de Sumac

Méthode

Faites fondre le beurre dans la poêle et faites revenir les noix pour qu’elles prennent une jolie coloration dorée et qu’elles développent leurs arômes. Laissez-les refroidir sur le côté.

Lavez les nectarines et sans chercher à retirer le noyau, travaillez autour de ce dernier en découpant les nectarines en 6-8 tranches selon la taille du fruit.

A la main, détaillez la Burrata ou la Mozzarella en lanières et réservez-les dans un bol.

Mixez l’huile d’olive, le jus de citron, le sel et le poivre dans un bol et ajoutez le sumac. Goûtez et ajustez selon votre goût.

Versez la marinade sur les nectarines et le fromage et laissez reposer une bonne 10aine de minutes pour qu’elles s’imprègnent.

Otez les feuilles fatiguées des cœurs de laitue si il y en a puis coupez-les en 6-8 quartiers selon leur taille.

Dans un plat de service, disposez généreusement la salade pour bien recouvrir toute la surface. Disposez ensuite les nectarines marinées puis le fromage de façon homogène et harmonieuse. Finissez avec les noix et éventuellement, ajoutez des herbes fraîches telles que le cerfeuil ou la menthe.

Ajoutez un peu de marinade si il en reste et si vous pensez que c’est nécessaire.

Finissez avec une généreuse pincée de Sumac pour apporter de la couleur et du goût.

The Oak Private Room

10 Jun

Last week-end, I went to London to meet some friends and enjoy the spring in the parcs…. The first task was fully completed…. the second…..

Anyway, on Friday evening, JC, my friend Pauline’s husband had organized a great dinner for her. He had booked the Private Table at the Oak and had her best friends in France coming over for the week-end. She was very surprised and we were happy to be part of the fun!

The Oak is one of my favorite pub in Westbourne, I used to go there almost every week-end to order the Zucchini pizza. With kids, with friends, in the Winter or Summer…. all the occasions are worth going there. Even if you want to share a drink with friends, you can go upstairs at the bar they have at the 1st floor. They have nice boards of cheese, mezze and patés served with amazing bread. The cocktails as well as the wines are just what you are looking for when you come during the week for a casual drink. And the atmosphere is just slightly more sophisticated than downstairs.

It’s also a good alternative when the restaurant downstairs is full and the waiting list too long….!

The Bar at the 1st floor:

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The Private Table:

The Private Table at the Oak is also upstairs and you have to walk through the bar to reach it.

You can have a drink at the bar while waiting for all the guests to arrive or seat around the large wooden table straight away to enjoy the privacy of the room.

You just need to close the white doors to get separated from the bar.

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A tasty Italian wine: Valpolicella 2011 Allegrini Veneto

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For the menu, the person organizing the party has to make a pre-selection of dishes in order to make it easier to deal with for the kitchen. Still, you have 3 choices of starters, mains and desserts!

We were pretty lucky as JC really made a great choice and we had a taste of the whole list…. Here is what we had:

Starters:

Burrata di Puglia, Prosciutto di San Daniele, Bruschetta

The Burrata was very creamy and fresh, the olive oil tasty and the prosciutto very thinly sliced. A perfect starter!

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Dorset Crab Salad, Fennel, Black Olives, Dill, Radish, New Season Felsina Olive Oil

That was my starter as I love Dorset crab and Fennel! As you may guess, I loved it! Fresh and light, really what I expect for a starter.

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Sautéed Scallops, Broad Bean Puree, Crisp Pancetta, Truffle Oil

A great starter that can also be a great dish served in a larger proportion. The scallop is sautéed in butter and almost caramelized. Soft as butter, it really gets well with the crispy Pancetta served with it. The broad bean puree and truffle oil bring some more complexity to the whole dish and brings it one step further in comparison with many other places serving the same dish.

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Mains:

Fillet of Sea Bass, Globe Artichoke Puree, Lemon Oil, Parsley Salad

The fish was fresh and cooked to perfection, the Artichoke puree creamy and light and well enhanced by the lemon oil and fresh parsley salad.

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Grilled Corn Fed Chicken Breast, Asparagus, Jersey Royals, White Wine & Tarragon Sauce

That one was a very earthy dish, served with tasty potatoes, soft asparagus and light but powerful tarragon sauce.

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Seared Tuna, Insalata Primavera, Basil Mayonnaise

Not a huge fan of raw fish, this was not one of my choice obviously but the salad was fresh and crispy and the mayonnaise was very tasty too. And for those who like raw fish, it was cooked just the way they wanted it.

IMG_1303Desserts:

We were a bit disappointed indeed. By the presentation but also the taste….

Semifreddo Zabaglione, Confit Lemon, Baci Di Dama Biscuits

The Zabaglione was too sweet and not creamy enough, the confit lemon did not really sparkle and the biscuits were just adding some more sweetness to a dish that we expected to be more on the citrus feeling.

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A Selection of Ice Cream & Sorbets

The ice cream was OK but nothing to crave for in the future.

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Cheesecake, Hazelnut Base, Banana, Rum & Caramel Sauce

The cheesecake was actually the good surprise among the desserts. The hazelnut base brought some crispiness and flavor and the cream cheese batter was very airy and fresh. Not too sweet in order to enjoy the sweetness of the caramel sauce.

The portion was just the right size also…. Neither too big nor too small. A perfect ending!

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Basically, we were just delighted to have a great room to chat and to enjoy a wonderful dinner that we did not have to prepare. The privacy of the room makes it even more special as you are not disturbed by the noise of the other tables or the constant flow of the waiters.

Just keep in mind that you have to be at least 10 to book it and also that the waiting list can be very long in the week-end and the months before Christmas!

Oak London

137 Westbourne Park Road

Westbourne Grove

London W2 5QL

tel. 020 7221 3355

e-mail.sean@theoaklondon.com

http://www.theoaklondon.com/

Madame Shawn – Bistrot Thai…. great place to go for lunch

28 May

As my parents drove me back to Paris last week-end, we took the opportunity to go to Madame Shawn – Bistrot Thai, a Thai Restaurant located close to the Carreaux du Temple, 18 rue Cafarelli. I used to go there when I was still living in Paris 5 years ago and I wanted to share the address with my parents.

As it was freezing, we were not especially looking for a place on a terrace nor for fresh salad and cold drinks…. Jasmine Tea, rice and spices were just what we needed!

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Seated at very simple square bistrot tables decorated with a tiny flower bouquet we ordered our “lunch menu formule”. For 15 euros, you have a broad choice of starters, main and sides as well as drinks. Unfortunately, we were not hungry anymore to try the deserts even if the Tiramisu looked really great when I saw them being served on a table close to ours! Next time maybe?

In the meantime, let me share with you our pick of the day….

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Starters:

Kai Ping: Chicken Skewers with Peanut Sauce, the chicken was moist inside and crispy outside, the sauce had a real flavor of peanut and was slightly spicy.

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Pho Pia: Fried Chicken Rolls with a Sweet and Sour Sauce, smaller than the rolls you buy in any Asian take-away or cheap restaurant, those rolls are very fresh and release a lot of flavor. They are not too greasy but just crispy enough. Really great to share as a starter!

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Som Tam: Spicy Green Papaya Salad, yummy and fresh…. Just the way I like it. The dressing is not too spicy and there is just enough peanuts crumbs on top. The carrots and green papaya are still crunchy and the portion is just what’s needed for a starter.

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Mains:

Madame Shawn Bobun…. one of the restaurant specialties: usually, a Bo Bun is a whole meal in itself…. you don’t need anything else to go with it. You have thinly sliced beef, fresh crispy vegetables and rice noodles covered with crunchy peanuts, fresh herbs and sliced spring rolls. Usually it comes with a tasty nuoc-man sauce to bring all the flavor together. At Madame Shawn, the Bo-Bun is almost served as a soup but still verty tasty. Not my favorite though.

For the best Bo Bun in Paris, here is a review: Best Bo Bun in Paris.

Among them is the restaurant Le Cambodge, 10 avenue Richerand in the 10th, by the Canal St Martin. I used to go there a lot and I promise you will love it for its freshness and great taste.

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Pla Pad Prik Keng: Wok Fish Filet with a Red Chili Sauce and Vegetables. The fish was tender, the sauce well balanced, neither too thick, nor too heavy. Just the right amount of red chilli paste. The vegetables were crispy enough and the fresh herbs brought a lot of flavor in addition to the sauce.

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As a side, my Dad had Pad Mi (Rice Noodles fried with vegetables) but he ended-up picking in my rice to finish the sauce of his fish…. Anyway, the rice noodles were really tasty too. Nicely sauteed with soy sauce and fresh vegetables and covered with finely chopped spring onions and herbs. Fresh and fulfilling at the same time.

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Kai Pad Mamuang Himmapan: Chicken Filets with Cashew Nuts When I am craving for Asian food, that’s one of my favorite dish…. with the Green Curry! The problem is that in many places, the chicken is often dry or not well prepared and has lots of nerves that are not a good surprise when you take a bite. As you may guess, I was pleased this time…. first there was lots of cashew nuts maybe even too much but not for me! The sauce was light and tasty and really kept the chicken moist and tender. It was not loaded with onions either.

I had my chicken with Khao Hom Mali (Perfumed Rice), which is the perfect side to keep on enjoying the nice flavor of the sauce when you have finished the chicken!

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Now you may understand why we were not anymore hungry for dessert….

I have to say that Madame Shawn offers a really good bargain for lunch. I know it is more expensive at night but still worth it as the atmosphere is all different. And you can also go in the other locations they have in Paris were the atmosphere is not “Bistrot like” but more refined and sophisticated.

Madame Shawn – Bistrot Thai

18 Rue Caffarelli
75003 Paris
Ph: +33 (0)1 42 72 36 06