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Choucroute Garnie

Posted by Monica Yu on

Choucroute Garnie

  We continue the inspiration of Anthony Bourdain on a second recipe which is linked to the region where he was last found. (View previous recipe here). Bourdain died in Kaysersberg, France which is a small village in the Alsace region of France. It shares a border with Germany and has a thriving wine and food culture. Although he has been known to dine in the fanciest restaurants in the world, Bourdain's roots are traced to street food and simple dishes that represents the terrior and tell stories. Choucroute Garnie is a classic Alsatian recipe for preparing sauerkraut and sausages....

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Bourdain and Oyster Omelette

Posted by Monica Yu on

Bourdain and Oyster Omelette

Oysters have come a long way in food history. There are hundreds of preparations and heated debates on how to cook and eat them properly. They served as as a gateway to the wonderful world of gastronomy. Just ask any esteemed foodie, chef and culinary enthusiast about their first oyster experience.                     Image from back Appetites. Photo Credit: Bobby Fisher From Anthony Bourdain's book Kitchen Confidential, he recalled a detailed childhood trip to France where he experienced oysters for the first time by a fisherman named Monsieur Saint-Jour. "I took it in my hand,...

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Discovering Treasures in Loire Valley

Posted by Monica Yu on

Discovering Treasures in Loire Valley

  Chateau Villandry  Loire Valley is a vast region in France that is situated along the Loire River. At 629 miles, it is the longest river in France. The Loire River rises in the southern Massif Central and flowing north and then west into the Atlantic Ocean. This region is diverse in wine, rich in history and culture. Many regions here are classified as UNESCO World Heritage sites. From the Atlantic ocean to the East the regions are split into Pays Nantais, Anjou, Saumur, Touraine and Centre-Loire. Each region has its own characteristic grapes, appellations and styles.  As a wine...

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Nectarines with Sabayon

Posted by Monica Yu on

Nectarines with Sabayon

An abundance of nectarines at the farmers market and the rising temperatures got us inspired for this stone fruit recipe, which is paired with a rich creamy sauce called Sabayon. Feel free to experiment with other beverage such as sherry or cognac. Serves 4 Ingredients 5-6 Nectarines 8 Sweet Cherries Sabayon Ingredients 4 large egg yolks at room temperature 2 tablespoons sugar 1/4 cup of Vouvray or slightly sweet wine Directions 1. Cut the large fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 dishes or cups. 2. Whisk egg yolks and sugar in a large...

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Kiwi & Avocado Spring Fruit Salad

Posted by Monica Yu on

Kiwi & Avocado Spring Fruit Salad

As the sky brightens with the change of the season, more of our favorite produce hits it’s peak for ideal enjoyment. For this recipe, we scoured the outdoor market, Marché Saxe-Breteuil, in Paris with local chef Marthe Brohan for quality ingredients. When it comes to salads, great produce really is key since the fruits and/or vegetables themselves are being showcased. This composition of fruits may seen unusual but the balance of creamy avocados, tart kiwis and cherry tomatoes balances out in a very harmonious way. The honey drizzle and goat cheese chunks just amplify this creamy, sweet and tart flavor...

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