December 25, 2008

Le Gaigne: Poached clementines with lemon jelly and pecans

Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).

Posted by clotilde at 6:50 PM | Comments (0)

Le Gaigne: Woodpigeon with Brussels sprouts and smoked lard

Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).

Posted by clotilde at 6:49 PM | Comments (0)

Le Gaigne: Sea bass with red rice and crab juice

Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).

Posted by clotilde at 6:47 PM | Comments (0)

Le Gaigne: Celeriac tartlet with beet and rosemary

Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).

Posted by clotilde at 6:46 PM | Comments (0)

Le Gaigne: Terrine of veal tail and sweetbreads

Le Gaigne, 12 rue Pecquay, Paris 4ème (01 44 59 86 72).

Posted by clotilde at 6:43 PM | Comments (0)

December 20, 2008

Rose Bakery: Assortiment de salades

Rose Bakery, 46 rue des Martyrs, 75009 Paris, 01 42 82 12 80.

Posted by clotilde at 3:59 PM | Comments (0)

December 17, 2008

Drouant: Bouchée à la reine

(*Not* photogenic, but oh so good!) Drouant, 16 place Gaillon, Paris 2ème (01 42 65 15 16).

Posted by clotilde at 4:31 PM | Comments (0)

December 16, 2008

Jacques Genin: Chocolats et pâtes de fruit

Dark chocolate ganache with coffee or Tonka bean; pineapple fruit pastes.
La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01 45 77 29 01).

Posted by clotilde at 4:52 PM | Comments (0)

Jacques Genin: Tarte au citron

La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01 45 77 29 01).

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Jacques Genin: Paris-Brest

La Chocolaterie de Jacques Genin, 133 rue de Turenne, Paris 3ème (01 45 77 29 01).

Posted by clotilde at 4:49 PM | Comments (0)

December 8, 2008

Le Corot: Bordier cheeses

Soumaintrain, gaperon, bleu de Gex, vacherin, and in the lower left-hand corner, seaweed butter.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 5:01 PM | Comments (0)

Le Corot: Saint-jacques, blettes et pommes

Scallops with Swiss chard and apples.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 5:00 PM | Comments (0)

Le Corot: Blue Angus, blettes et betterave

Blue Angus, Swiss chard and beet.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

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Le Corot: Gelées de vin chaud

Mulled wine jelly.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 4:56 PM | Comments (0)

Le Corot: Langoustines à l'encre de seiche

Crayfish with squid ink.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 4:56 PM | Comments (0)

Le Corot: Raviole de foie gras, potimarron et soja

Foie gras ravioli, Hokkaido squash and soy sprouts.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 4:54 PM | Comments (0)

Le Corot: Pressé de jarret de veau et tapenade

Veal shank terrine and tapenade.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 4:53 PM | Comments (0)

Le Corot: Amuse-gueule

Rosemary lemon potatoes, fried crackers and corn cakes.
Le Corot, 53 rue de Versailles, 92410 Ville d'Avray (01 41 15 37 00).

Posted by clotilde at 4:52 PM | Comments (0)

December 7, 2008

Márcio Faraco @ L'Européen

New album: Um Rio.

Posted by clotilde at 4:23 PM | Comments (0)

December 4, 2008

Owlet amigurumi

Crocheted by yours truly according to this pattern.

Posted by clotilde at 12:02 PM | Comments (1)