Tag Archives: restaurant

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


In a pan, start to cook the onions with oil and butter until they get a nice golden color.
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.

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)



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.

Ingredients for the Haddock:

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


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.
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


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


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


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.





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!

photo 4

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….

photo 1

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.

photo 3

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.

photo 2

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.

photo 5

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

Le Dauphin

13 Mar

A few years ago, my best friends invited me to the Chateaubriand as it was still one of those rising star’s restaurants. We had a really great time and experience but I did not have the opportunity to try it again as I left for London then Miami.

Now I am back…. I intended to go back there but as we were about to meet there with my friend Armelle, she changed her mind at the last minute and took me to the Dauphin which is the Chateaubriand’s little brother, just a few doors further!

I have to say that I do not regret the choice! Based on the same concept, the Dauphin is really well decorated. The bar and stools in the middle of the restaurant makes it very friendly as you are not back to the customers but among them and of course, it always makes the difference when your friend knows all the team…

a-Menu & Drinks

The concept is simple: the menu is seasonal, the chefs work with the best products available and create inventing “small plates”.

I like that idea of small plates…. neither Main nor Tapas, the Small Plate is the perfect size for a bunch of foodies’ friends who desire to experiment great recipes.

On that base, we choose the following:

  • the Ceviche – Cucumber Water,
  • the Clams, Cauliflower and Lemon Caviar,
  • the Wagyu Beef with Baby Leeks and Shallots,
  • the Butternut Squash Puree with Spinach and Old Gouda Shavings.

As an “amuse-bouche” (appetizer), we were offered those cute Cheeses and Tapioca Cubes. Coated with a light, crispy crust, the inside was very tasty and combined a melting texture with the soft feeling of the tapioca pearls. What really made the difference was the choice of cheeses: smoked mozzarella and old Comte were part of that mix….

b-Tapioca & Fromages

Let’s talk about our small plates now…. was there any preferences? not really, we loved each of them.

The ceviche was very tasty and refreshing. Fish was perfectly sized and the marinade really tasted the cucumber which is not always the case when a menu announce cucumber as part of a dish….

The Clams were very fresh and served with a lemon caviar and very thin slices of cauliflower topped with fresh herbs. The whole combination was great as you had the crunchiness of the raw cauliflower balancing the consistency of the clams.

The Wagyu beef was tender and tasty, cooked the French way which means medium rare and served with al dente baby leeks – soft but still a bit crunchy in the center and the shallots were kind of “confites” in a sweet and sour way…. delicious!

The squash puree was silky and the spinach served on top were very tasty. The combination of texture and taste intensity with the old Gouda was an unexpected sensation for the palate. Intense, salty, fruity and silky….


We wanted to try some more savory dishes but Armelle convinced me to share some of the desserts of the Menu…. The savory would not match the Don Quirotte sparkling wine chosen by the friendly team behind the counter…

Giggling at the “pop” of the bottle cork, we started to dig in our amazing desserts:

  • a Chocolate and Hazelnut Siphon,
  • an Orange and Cocoa Dacquoise,
  • a Lait Ribot Ice-Cream.

The Chocolate and Hazelnut siphon was very light and tasty and the crunchiness of the hazelnut brittle created a nice effect.

The Dacquoise was simply amazing…. the almond biscuit was very light and crispy at the same time and the orange and cocoa mousse was like a little cloud…. it evaporated in my mouth leaving only the intense flavor of the orange.

And the Ice cream was very refreshing. A perfect choice to finish that great dinner. The Lait Ribot (fermented milk) has that sour taste that is well balanced by the sweetness of the ice-cream.


I do not need to conclude that post with a general feeling…. as you already understood, I had one of those really great time. Being with a great friend made most of that general feeling but the kindness of the team and the great taste of the food definitely brings me to rank the Dauphin among the best restaurant experiences…

Give it a try, you won’t regret it!

Le Dauphin

131, avenue Parmentier 75011 Paris
Tél. 01 55 28 78 88
Menus : 27 (lunch.) €. Tapas dinner from 5 €  (smoked mozzarella) to 14 €(mallard terrine).
Closed on Monday, Saturday Lunch and Sunday
Closest Metro Station : Goncourt
and also:

Le Chateaubriand

129, avenue Parmentier 75011 Paris
Tél. 01 43 57 45 95The Cellar of those two restaurants should be open soon, you will be able to find most of the great wines proposed on both menus as well as other chefs suggestions.