French Food – Le Physalis Restaurant http://lephysalisrestaurant.com/ Thu, 24 Nov 2022 14:19:37 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://lephysalisrestaurant.com/wp-content/uploads/2021/07/icon-2-140x136.png French Food – Le Physalis Restaurant http://lephysalisrestaurant.com/ 32 32 The best crémant under £15 https://lephysalisrestaurant.com/the-best-cremant-under-15/ Thu, 24 Nov 2022 13:19:00 +0000 https://lephysalisrestaurant.com/the-best-cremant-under-15/ What’s the best route to a sparkling wine that tastes a lot like champagne, with that nice balance of freshness and richer, more exquisite layers of cream, biscuit and toast, but under around £15? The answer is definitely not prosecco, which, while a fun party pop, is made in vats and released young, rather than […]]]>

What’s the best route to a sparkling wine that tastes a lot like champagne, with that nice balance of freshness and richer, more exquisite layers of cream, biscuit and toast, but under around £15? The answer is definitely not prosecco, which, while a fun party pop, is made in vats and released young, rather than bottle-aged on its lees (yeast sediment), as champagne.

No, for that you will need a crémant.

Crémant is the French term for a sparkling wine made by the traditional bottle aging method from designated grapes, but in regions other than Champagne. So there are crémants from Alsace and the Jura in the east, from Limoux in the south-west, from Die in the Rhône. The most famous wine regions like Bordeaux, Burgundy and Loire also produce crémant.

They don’t all taste the same, and a lot of that is down to the different grapes used in each region. Very acidic Chenin Blanc is often an important part of Crémants de la Loire while Alsace can use Pinot Blanc and Riesling. Deliciously fresh and appetizing, for the most “champagne” crémants, choose those that use two of the Champagne grape varieties, Chardonnay and Pinot Noir.

Crémant de Bourgogne (Burgundy) is the region that focuses on both and is most often the source of delicious crémants at very competitive prices, but expect rich examples of Chardonnay from Limoux and Jura as well.

Cremant is generally not aged as long in bottle as fine champagne, and this (along with a lack of pixie dust and marketing budget) is one of the reasons it is less expensive. Fan as I am, I must admit that, in general, the crémant, although complex, does not have quite the sophistication and the longevity of the great champagnes.

But for a classy sparkling wine at a fair price for parties and Christmas celebrations, it’s very hard to beat.

Try these…

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Sparkling Wines Pair Perfectly With Your Thanksgiving Meal https://lephysalisrestaurant.com/sparkling-wines-pair-perfectly-with-your-thanksgiving-meal/ Mon, 21 Nov 2022 21:23:41 +0000 https://lephysalisrestaurant.com/sparkling-wines-pair-perfectly-with-your-thanksgiving-meal/ Paula Kornell Napa Valley Blanc de Noirs brings the celebration to your Thanksgiving table. Leigh Ann Beverley for Paula Kornell Sparkling Wines Sparkling wines and champagne are one of the most versatile — and festive — categories of wine to grace your Thanksgiving table. Champagnes and sparkling wines go pretty well with the plethora of […]]]>

Sparkling wines and champagne are one of the most versatile — and festive — categories of wine to grace your Thanksgiving table.

Champagnes and sparkling wines go pretty well with the plethora of foods that make up your Thanksgiving feast. Here’s a roundup of a few bubbles that will give your feast some extra sparkle.

Paula Kornell Napa Valley Blanc de Noirs 2019, $50

Freshly released, the 2019 Napa Valley Blanc de Noirs was born from the bubbly roots of Paula Kornell, and she launched her eponymous brand in 2017 to honor her father, Hanns Kornell, who was among the very first Californian winemakers to use the techniques traditions of the Champagne method in the state. This beautiful bubbly will make an elegant addition to your Thanksgiving table. Its ultra-fine bubbles fill the glass with generous aromas of bright lemon, brioche, freshly cut hay and a hint of strawberry and blackcurrant. This lovely wine pairs beautifully with virtually anything on your party table. Paula Kornell’s California Brut is also good.

A Woman The Betty, $32

Betty is a light and versatile Californian sparkling white wine made from 100% classic Champagne varietals in a classic brut style, delivering aromatic notes of honeysuckle, orange blossom and Meyer lemon peel on the nose. Its lovely acidity and flavors of crisp Asian pear, white peach and Central Valley fruits stand up perfectly to rich Thanksgiving flavors like roast turkey, sage-brown butter squash, or even a kale Caesar. .

Champagne BONDLE from Monial, $135

Nothing is more festive than bubbles, except maybe having a magnum of bubbles. “Champagne is a great choice to accompany a hearty meal like Thanksgiving dinner,” says Duyen Ha, founder. “Actually, we think champagne goes with just about everything. It’s celebratory, celebratory, and the light, crisp fine bubbles are sure to tone down the heaviness of the meal. This French champagne will bring an extra sparkle to the table. “Overall, we recommend bringing the bolder flavors to your Thanksgiving meal, which will nicely complement the delicate flavor notes of our champagne,” she says.

Zardetto Prosecco Rosé Extra Dry, $17

This charming Italian sparkling gets its delicate pinkish and purple hue from brief contact with the Pinot Noir skins. It combines the delicate fruitiness of Glera grapes with the spicy and berry notes of Pinot Noir grapes. With aromas of golden apple, peach and berries, it pairs well with an abundance of Thanksgiving menu items, and its blush tone makes it a great centerpiece on your holiday table. Also good is the Zardetto Prosecco DOC Brut, which will also complete your Thanksgiving feast.

Black Star Farms Sparkling Riesling, $20

Made from 100 percent Riesling grapes, this unusual sparkling wine has delicate notes of pear and apple, complemented by crisp acidity and great mineralogy. This wine, when tasted young, shows fresh and crisp qualities, but when kept well, this sparkling wine softens and develops a lovely smoothness. It pairs wonderfully with appetizers, but it also pairs well with sides and other Thanksgiving favorites.

19 Crimes Snoop Cali Gold, $17.99

Maybe you can’t invite Snoop Dogg to your Thanksgiving party, but you can have the next best thing by enjoying some Snoop Cali Gold sparkling wine on your table. This fun and festive wine also has an AR experience if you scan the code on the bottle.

Vara Wines American Silvered Brut NV, $25

The first release of the acclaimed Laurent Gruet Sparkling Wine with Vara, Silverhead Brut NV combines Chardonnay and Syrah from the former AVA Lakes of Washington with Xarel-lo and Macabeo from the Alt Penedes DO of Spain. In keeping with the winery’s philosophy of honoring Spain’s historic connection to the American wine experience, Spanish varietals and American vineyards combine to produce an intriguing and groundbreaking blend that tells a story of both places. Produced in the classic Método Tradicional style, Silverhead Brut was designed to be enjoyed over a good meal with loved ones, which is exactly what Thanksgiving is all about.

Frank Family Vineyards 2015 Blanc de Blancs, $55

This lovely sparkling wine is made from 100% Chardonnay grapes from Frank’s Lewis Vineyard in Carneros. Classic in expression, made using the traditional Champagne method, this wine will please everyone at your holiday table with its delicate bubbles and delicious structure. Its aromas of hazelnut and brioche will accompany most dishes on your Thanksgiving table.

Brendel Wines Young Leon Frizzante Rosé, $38

In the 1950s, hardly anyone made rosé wines, but a man named Leon Brendel started making them, and he did them well. This sparkling rosé is a tribute to this pioneer winemaker. Made from 100% organic grinolino grapes, this slightly sparkling rosé will enhance your Thanksgiving table.

Etude Wines 2018 Grace Benoist Ranch Blanc de Noirs Sparkling Wine, $60

This is the very first blanc de noirs from Etude Wines. Made from Pinot Noir and Chardonnay grapes, this sparkling wine features aromas of white peach, nectarine, Meyer lemon, toasted brioche and vanilla cream. This exceptional wine pairs very well with a Thanksgiving appetizer of charcuterie and cheeses, but it also holds up to heartier dishes like roast turkey and rosemary stuffing, especially if it’s spiced up with a little lemon. .

Ferrari Brut NV, Trentodoc, $27.99

When you open a bottle of this 100% Chardonnay Blanc de Blancs you can practically taste the history of this winemaker, as it was the original sparkling wine made from the first Chardonnay grapes planted in the mountains of Trentino by Giulio Ferrari in 1902. The hot days, cool nights and extreme altitude of the region give this wine a different character from its French counterpart, with notes of golden apple and luscious yeasty tones, which perfectly complement your dining table. Thanksgiving. Also delicious is the Ferrari Rosé sparkling wine made from Chardonnay and Pinot Noir grapes.

Martini & Rossi Asti DOCG, $14.99

This sparkling white wine has a sweet taste with aromas of grapes, melon and peach that will perfectly end a day filled with family, food and football, and it pairs particularly well with a slice of warm apple pie. Also quite delicious is the Marini & Rossi Prosecco DOC.

Banfi Wines Rosa Regale Sparkling Red, $19.99

Made in Piedmont, Italy, this pretty sparkling wine has a deep red color. The wine presents notes of raspberries, strawberries and rose petals. It will be the perfect accompaniment to a Thanksgiving cheese plate or a chocolate dessert.

Chateau de La Coste La Bulle Sparkling, $28.99-$32.99

Provence is often considered the reference for Rosé, but it is rare to find a sparkling rosé from the region. Made from the same organically grown varieties as their still Rosés – Grenache, Syrah, Cinsault – La Bulle de Château La Coste will bring a festive splash of color to any holiday celebration. It pairs exceptionally well with cranberry sauce, but it also pairs well with fruit pies.

Dirler Cadé 2018 Crémant d’Alsace Brut Nature, $26.99

This lively, crisp sparkling wine from the northeast corner of France is made the traditional way, bringing a touch of luxury to the Thanksgiving table. Crémant d’Alsace is extremely versatile and user-friendly, and it’s never encountered a side of Thanksgiving it doesn’t like, from creamy mashed potatoes to stuffing to green bean casserole.

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Leaders of French-speaking countries hold summit in Tunisia https://lephysalisrestaurant.com/leaders-of-french-speaking-countries-hold-summit-in-tunisia/ Sat, 19 Nov 2022 17:03:45 +0000 https://lephysalisrestaurant.com/leaders-of-french-speaking-countries-hold-summit-in-tunisia/ Tunis, Tunisia — Leaders of French-speaking countries gathered on a Tunisian island on Saturday to discuss debt relief, migration, food and energy shortages amid a rising cost of living crisis in Africa, Europe and in the Middle East because of Russia’s war against Ukraine. French President Emmanuel Macron, Canadian Prime Minister Justin Trudeau and the […]]]>

Tunis, Tunisia — Leaders of French-speaking countries gathered on a Tunisian island on Saturday to discuss debt relief, migration, food and energy shortages amid a rising cost of living crisis in Africa, Europe and in the Middle East because of Russia’s war against Ukraine.

French President Emmanuel Macron, Canadian Prime Minister Justin Trudeau and the presidents of eight African nations attended the 18th annual meeting of the 88-member International Organization of La Francophonie, which promotes relations between nations that use French as the main language.

European Council President Charles Michel was also in Tunisia for the two-day summit, the organization’s first gathering in three years after the pandemic lockdowns.

Louise Mushikiwabo, the group’s general secretary and former foreign minister of Rwanda, said participants plan to issue a final statement on key political, social and economic issues after the summit ends on Sunday.

They will also focus on “ways to boost the use of the French language in Europe and in international institutions as its use declines relative to English,” Mushikiwabo said.

She called on participants to support the group’s reforms aimed at enabling member countries to better address challenges on issues such as security, climate change and gender equality.

The presidents of Senegal, Côte d’Ivoire, Gabon, Mauritania, Niger, Burundi and Rwanda represent more than 320 million French speakers across the African continent, including Tunisia.

Congo’s President Felix Tshisekedi did not attend the rising tensions with neighboring Rwanda, and Rwandan President Paul Kagame was at the meeting in Djerba. The Congolese government tweeted on Saturday that Tshisekedi had stood aside to condemn “Rwandan aggression”.

Congolese Prime Minister Sama Lukonde traveled to Tunisia in place of the president. Lukonde refused to appear in the group photo during the opening session due to Kagame’s presence.

Congolese authorities accuse Rwanda of supporting M23 rebels, which Rwanda denies. Violence by armed groups in eastern Congo has forced hundreds to flee in recent months, sparking a diplomatic crisis between the two French-speaking African countries.

The summit and a two-day meeting of the organization’s economic forum next week are being held under tight security. Tunisia is in the grip of a political and economic crisis.

In preparation for international meetings, the authorities have also revamped Djerba, building new roads and improving infrastructure around the island which is a major tourist hub and home to several historic sites, including one of the oldest synagogues in Africa.

The meetings are expected to bolster the position of Tunisian President Kais Saied, who has come under fire from the West for granting himself sweeping powers over the past year after firing the prime minister and dissolving parliament.

Said said the measures were necessary to save the North African country amid protracted political and economic crises, and many Tunisians welcomed them. But critics and Western allies say the power grab has jeopardized Tunisia’s fledgling democracy.

Last month, the Tunisian government reached a preliminary agreement with the International Monetary Fund on a $1.9 billion loan to ease the country’s protracted fiscal crisis and calm simmering discontent over soaring oil prices. food and energy shortages.

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Barbara Surk in Nice, France and Yesica Fisch in Dakar, Senegal contributed.

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This La Vi from Dubai brings modern French-Asian flavors to the Abu Dhabi Grand Prix https://lephysalisrestaurant.com/this-la-vi-from-dubai-brings-modern-french-asian-flavors-to-the-abu-dhabi-grand-prix/ Thu, 17 Nov 2022 06:03:46 +0000 https://lephysalisrestaurant.com/this-la-vi-from-dubai-brings-modern-french-asian-flavors-to-the-abu-dhabi-grand-prix/ The Abu Dhabi F1 is a gathering of sporting and culinary excellence. As well as the superstar drivers lining up on the starting grid at Yas Marina Circuit this weekend, some of the UAE’s top dining establishments are revving up their engines for the occasion – with menus to match. Leading the pack is Dubai’s […]]]>

The Abu Dhabi F1 is a gathering of sporting and culinary excellence.

As well as the superstar drivers lining up on the starting grid at Yas Marina Circuit this weekend, some of the UAE’s top dining establishments are revving up their engines for the occasion – with menus to match.

Leading the pack is Dubai’s Ce La Vi, a Michelin-rated restaurant renowned for its fusion of modern Asian and rustic French cuisine.

Located in the exclusive Luna Lounge rooftop inside the circuit, the pop-up aims to recreate the chic vibe of its original setting at the Address Sky View hotel.

Where Dubai’s Downtown location offers sweeping views of the city skyline, including close-up views of the Burj Khalifa, the F1 Outpost offers an equally expansive aspect of the circuit.

It’s also a great place to catch the Etihad Airways flyover minutes before Sunday’s big race.

“Opening a restaurant is always a challenge and reopening Ce La Vi for three days will be difficult,” says executive chef Howard Ko.

“But I think it will be an enriching experience to showcase what we do. I think what we offer is unique, our cooking style being contemporary Asian but at the same time rooted in French techniques.

“It could be something a lot of people in F1 have never tried before and that’s exciting.”

From Friday to Sunday, diners can enjoy servings – a la carte and live stations – of Ce La Vi’s signature dishes while watching the race from a spectacular vantage point.

A greatest hits menu

More than 30 dishes are on offer in Abu Dhabi, which will be served as part of a daily changing menu.

“Creating something different for F1 didn’t seem like the right way to go,” he says.

“Because the whole point of our presence is to tell our story and the best way to do that is to offer signature dishes.”

Dishes are modern and rustic, but delivered with the kind of technique that got Michelin inspectors clapping.

For starters, there’s The Opening, a spread of sweet seaweed parker rolls with a variety of innovative dips, such as sweet potato hummus paprika, chicken liver mousse and date honey butter.

The labneh yuzu is a wonderful combination of the Far East and the Middle East, with the cream of the labneh offset by the citrus notes of the Japanese fruit.

Beet salad is a tangy treat of different textures thanks to the expert layering of dark berries, red quinoa, beets and avocado.

“The whole concept is to have dishes that you can share,” Ko says.

“By having the rolls, dips and salads, we want people to try as many different dishes as possible.”

The risotto 'sushi rice' with black truffle.  Antonie Robertson / The National

Be sure to save space for main dishes.

The black truffle “sushi rice” risotto is a dish made golden by the luxurious parmesan mousse, shimeji mushrooms and butternut squash. It’s as impactful as it sounds.

“I would say it’s decadent and we’ve found that women love it,” Ko says. “It’s a dish that’s been with us since day one.”

The Braised Lamb Neck Navarin is a brilliant representation of culinary adventure and tradition.

“I love highlighting parts of the animal that aren’t really used that much,” Ko says.

“In Dubai, you will find a lamb shank or a lamb chop but rarely the neck, which is the tastiest part of the lamb. When you braise it, it becomes absolutely wonderful.”

This La Vi presents it rustically — on a bed of flageolet beans, turnips, baby carrots, green beans and a thick sauce — so it almost looks like a Sunday roast.

“It has the warmth like your grandmother did,” Ko says. “But at the same time, we still want to show the refinement and absolute detail of flavors and ingredients.”

The grilled Spanish octopus is fresh and cooked to perfection.  Antonie Robertson / The National

The concern for the product is found in the grilled Spanish octopus, a dish that one imagines served on a summer day on the Côte d’Azur.

Recently introduced to Ce La Vie’s Dubai menu, it comes with a mousse of earthy smoked potatoes, sweet semi-dried tomatoes, pimenton (a Spanish smoked paprika) and burnt spring onion oil. .

“Basically, you have to treat each product with respect and if you deviate from it, the dish starts to suffer,” says Ko.

“With octopus, you really have to make sure your cooking liquid is perfectly flavored and you take it out before you overcook and it gets mushy.”

Competitive spirit

Ce La Vi’s exquisite gastronomic offering in such a noisy and busy Grand Prix atmosphere is part of a larger embrace between the sporting and culinary worlds, according to Ko.

“Food and sport have always been forms of expression used by people,” he says.

“Competition breeds creativity and that’s where you can push the limits. It’s no surprise that the chefs are also big sports fans and that we are competitive with each other.

“That’s why it’s so good that Michelin has come to Dubai and Abu Dhabi, it will only push us all to raise the bar.”

From Friday to Sunday, access to Ce La Vi with weekend passes, which include access to all fan zones and post-race concerts at Etihad Park, starts from Dh8,000. More information and tickets are available from yasmarinacircuit.com

Updated: November 17, 2022, 06:02

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FOOD COLUMN: Aunt Goldie’s Gumbo | Columnists https://lephysalisrestaurant.com/food-column-aunt-goldies-gumbo-columnists/ Sun, 13 Nov 2022 23:00:00 +0000 https://lephysalisrestaurant.com/food-column-aunt-goldies-gumbo-columnists/ My Aunt Goldie who lived in Lake Charles, Louisiana with her soft-spoken husband, CA, was known in our family for her delicious seafood gumbo. Dad’s younger sister Goldie was probably not five feet tall. in heels. His frequent smile and playful banter revealed an immediately warm and kind nature. In southern Louisiana, okra is a […]]]>

My Aunt Goldie who lived in Lake Charles, Louisiana with her soft-spoken husband, CA, was known in our family for her delicious seafood gumbo. Dad’s younger sister Goldie was probably not five feet tall. in heels. His frequent smile and playful banter revealed an immediately warm and kind nature. In southern Louisiana, okra is a dish often prepared when families and friends get together. The first thing one noticed upon entering Aunt Goldie’s house was the tantalizing aroma of seafood gumbo.

Gumbo combines ingredients and cooking practices from multiple cultures. It may have been based on traditional Choctaw stew or it may have been a derivative of bouillabaisse, a French dish. The dish shows African, Spanish and Caribbean influence and when German immigrants settled in Louisiana, sausages were added to the pot. All of these cultures contributed to the recipe we recognize today as okra. It was first described in 1802 and was listed in various cookbooks in the second half of the 19th century. The dish gained popularity in the 1970s after the United States Senate Dining Hall added it to the menu in honor of Louisiana Senator Allen Ellender. The name okra most likely comes from the African word for okra. However, the Choctaw word for ingredient net (pronounced fee-lay) is also similar to the word okra.

The preparation of okra begins with the roux. The roux is a mixture of equal parts fat and flour and cooked to the desired level of browning. In classic French cuisine, the fat is butter. Roux is used in three of the five mother sauces of classic French cuisine; béchamel, velouté and spanish sauce. Our cream sauce is what chefs call a blond roux because it is cooked for less time and is therefore less brown. In Gumbo, the fat is usually vegetable oil and often butter is added for flavor. Olive oil is not recommended for making roux due to its low smoke point, which means it will burn before you can brown the flour. The roux is cooked over low heat with constant stirring to create the characteristic dark brown color and flavor of okra. When you brown your roux, keep stirring and cook until it has the color of milk chocolate. Once there, remove it from the heat so as not to burn it. If you prefer a shortcut, there are some great pre-made pot roux but don’t tell Aunt Goldie or other Louisiana parents I said that.

Okra is a spicy dish with many layers of flavor. An easy way to capture the flavors of southern Louisiana is to use a Cajun seasoning blend, something like Tony Chachere’s. But if you read the ingredient list, it’s very easy to mix up your own Cajun seasoning using spices you already have. It saves money and you won’t have to make room for another spice in the rack. My recipe offers a good alternative to the relatively expensive Cajun mix you’ll find at the store. You will need to purchase Okra Fillet. This Native American spice is made from the crushed leaves of sassafras and is one of the necessary ingredients in okra. Adding it to okra or soups after cooking and just before serving will thicken it and add a delicate flavor.

A pescatarian is not a pesky vegetarian but rather someone who abstains from meat while including fish. If you happen to have a wife who is pescatarian, you can adjust my recipe by replacing the chicken broth with vegetable broth and omitting the sausage. Kathy returned for a few seconds to her batch of pescatarian okra. For me, the andouille sausage adds yet another layer of flavor. I believe Aunt Goldie would agree with either interpretation.

Tim Scallon is a Registered Dietitian Nutritionist with years of experience practicing nutrition therapy in hospitals and local clinics, teaching nutrition, and developing healthy recipes. He is a resident of Nacogdoches and he helped create the popular TV show Memorial Cooking Innovations celebrating the world of food and health. Memorial Cooking Innovations has been shown in 62 cities and is available locally on cable channel 2 from Sudden Link in Nacogdoches.

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Chef Denis Lucchi and Basile Guibert raise a toast to gourmet cuisine https://lephysalisrestaurant.com/chef-denis-lucchi-and-basile-guibert-raise-a-toast-to-gourmet-cuisine/ Fri, 11 Nov 2022 04:32:00 +0000 https://lephysalisrestaurant.com/chef-denis-lucchi-and-basile-guibert-raise-a-toast-to-gourmet-cuisine/ An unusual dining experience will pair Italian cuisine with French wines in the city this weekend An unusual dining experience will pair Italian cuisine with French wines in the city this weekend Italian star chef Denis Lucchi will present a five-course dinner with French winemaker Basile Guibert pairing dishes with wines from the Moulin de […]]]>

An unusual dining experience will pair Italian cuisine with French wines in the city this weekend

An unusual dining experience will pair Italian cuisine with French wines in the city this weekend

Italian star chef Denis Lucchi will present a five-course dinner with French winemaker Basile Guibert pairing dishes with wines from the Moulin de Gassac and Mas de Gaumas estates in southern France.

According to Mumbai-based Nikhil Agarwal, founder and CEO of All Things Nice, the raison d’être of such an event was to offer a well-thought-out culinary experience around wine. “Although there are a lot of culinary events with cocktails, I believe that food and wine are meant to be together.”

“We are constantly looking for chefs from all over the world; we like to look for talent that we can bring to India to give us all an experience here,” says Nikhil, adding that chef Denis Lucchi, who has never been to India, wanted to explore its gastronomic landscape.

Chef Denis Lucchi’s Michelin-starred restaurant is Buona Terra, an Italian restaurant in Singapore, while Basile Guibert is co-owner of the Moulin de Gassac and Mas de Gaumas estates in the south of France, renowned for the provenance of their wines.

Root salad with pear, citrus fruits and horseradish from chef Denis Lucchi

Pear, citrus and horseradish root salad from chef Denis Lucchi | Photo credit: special arrangement

Nikhil says they decided to bring together a famous Italian restaurant and a large family of French winemakers. “Both food cultures are rich in history. So for this dinner we asked chef Denis to suggest a menu that could go well with these wines. We are very excited because we have never done anything like this before. It’s not often that we have a Michelin level 1 chef and a famous family of winemakers in India together at the same time.

Since these wines from the Moulin de Gassac and Mas de Gaumas estates are available here, the experience is one that an Indian clientele can appreciate. “At the wine dinner, you’ll have two experts talking passionately about two different things that are phenomenally connected.”

Some of the evening dishes include grilled polenta and parmesan mousse with asparagus fagottino; turbot, red prawns and zucchini flowers, and yoghurt panna cotta with strawberry and basil.

The dinner with Italian Michelin-starred chef Denis Lucchi will take place at 8 p.m. on November 12 at the Ritz Carlton. Price: ₹8000 (all inclusive). For reservations email: info@allthingsnice.in or call +91 98206 98883

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Why the Nutri-score gives A to factory chips and E to farmhouse cheese https://lephysalisrestaurant.com/why-the-nutri-score-gives-a-to-factory-chips-and-e-to-farmhouse-cheese/ Tue, 08 Nov 2022 09:13:39 +0000 https://lephysalisrestaurant.com/why-the-nutri-score-gives-a-to-factory-chips-and-e-to-farmhouse-cheese/ France’s Nutri-score Food Ratings are used to inform shoppers about the nutritional content of products but should not be considered the ultimate authority on food safety, its founder says The connection. Nutri-score assigns items a grade from A to E – A being the healthiest and E the least – based on their ingredients, sugar, […]]]>

France’s Nutri-score Food Ratings are used to inform shoppers about the nutritional content of products but should not be considered the ultimate authority on food safety, its founder says The connection.

Nutri-score assigns items a grade from A to E – A being the healthiest and E the least – based on their ingredients, sugar, salt and/or fiber content, etc. June 2022, says the national health body Public Health France. However, this is not mandatory.

Dr. Serge Hercberg, the French epidemiologist and nutritionist who designed the AE system from green to red, spoke to us after growers, consumers and the media asked about some ratings.

For example, industrially produced fries, chips or pizzas have an A to B rating while artisanal cheeses are classified with the lowest E rating, reports TF1.

Read also: “Best before” food labels are changing in France to reduce waste

Nutri-score system “built on scientific data”

Dr Hercberg confirmed that the algorithm behind Nutri-score will be updated in early 2023 to include more results from new research into the health benefits of foods. He said the scoring system was based on science and had strong support.

“The fries are pre-cut and come from potatoes. They are low in salt and sugar. The nutritional composition has no indicators of unhealthy content,” he said, adding that the addition of ketchup and mayonnaise is often what makes them unhealthy.

Dr Hercberg added that companies often include information on how the rating would change based on how consumers cook the fries, explaining that they would retain their A rating if baked and would be downgraded to B. if they were cooked in low-fat oil.

“Now Roquefort is loaded with salt, saturated fat and calories,” he said, components considered unhealthy or carcinogenic.

Cheese producers have criticized that the Nutri-score system limits their products to a D grade at best, arguing that they must keep the same ingredients to continue to qualify as products worthy of the Protected Designation of Origin ( PDO).

Dr Hercberg says he is aware that PDO products follow long traditions of ingredients and recipes but wants producers to warn consumers about the health risks of consuming such products in large quantities. amount. He said he was not asking for a change in their composition.

However, two out of three products produced locally have a Nutri-score graduated from A to C, according to a survey by the consumer organization UFC-Que Choisir in May 2022.

Dr. Hercberg advised consumers to look for products containing fruits, vegetables and fiber that are low in salt, sugar and saturated fat when trying to buy healthier foods.

Nutri-score’s system is backed by more than 100 studies showing it provides information about food-related health risks.
More than 94% of French people say they have learned about the Nutri-score rating and 50% have thus changed at least one buying habit, according to a government study published in February 2021, three years after the system was set up.

New ranking coming in 2023

Nutri-score will change its scoring system in early 2023, as part of an algorithm update that takes place every three years.

The update will result from new scientific research on nutrition.

Red meats will be downgraded after numerous studies have shown that they can contribute to the development of colon cancer when consumed in large quantities.

Similarly, sweet products will also be classified more severely, with cereals moving from A to C.

The different types of milk will be more clearly differentiated, with added sugars taken into account. Many very salty products will be downgraded to D and E.

Ready meals will generally be downgraded from A/B to B/C.

However, Nutri-score could still run into problems after Claire Bury, deputy director for food sustainability at the European Commission, told Politico in September that the system would no longer be the nutrient indicator used in Europe.

Ms Bury’s comments are the result of active lobbying by agricultural industries who have criticized the scoring as being too simplistic and harsh on certain products, such as cheese, according to UFC-Que-Choisir.

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Camembert is losing the battle for France’s favorite cheeses

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New Zealand should hopefully get the Michelin star system within the next five years, says French Café owner https://lephysalisrestaurant.com/new-zealand-should-hopefully-get-the-michelin-star-system-within-the-next-five-years-says-french-cafe-owner/ Sat, 05 Nov 2022 16:00:00 +0000 https://lephysalisrestaurant.com/new-zealand-should-hopefully-get-the-michelin-star-system-within-the-next-five-years-says-french-cafe-owner/ JASON DORDAY/STUFF/Stuff Simon Bridges with Sid (right) and Chand Sahrawat. Generally Famous is proudly brought to you by Trade Depot. One of New Zealand’s leading restaurateurs hopes Aotearoa will have Michelin stars within five years. Sid and Chand Sahrawat, who own Auckland dining establishments The French Café and Cassia and have just opened the new […]]]>
Simon Bridges with Sid (right) and Chand Sahrawat.

JASON DORDAY/STUFF/Stuff

Simon Bridges with Sid (right) and Chand Sahrawat.

Generally Famous is proudly brought to you by Trade Depot.

One of New Zealand’s leading restaurateurs hopes Aotearoa will have Michelin stars within five years.

Sid and Chand Sahrawat, who own Auckland dining establishments The French Café and Cassia and have just opened the new business Kol, discuss the restaurant rating system in the latest episode of Simon Bridges’ General Famous podcast.

“I think they’re good because they really set the benchmark in terms of restaurants at the time,” says Sid.

“I think if you’re traveling to a different country, as a visitor, it’s good to see those kind of accolades for a place. So you know what you really want to try.

“I would say that in the next five years, I hope we will have [it].”

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Sid Sahrawat

JASON DORDAY/STUFF/Stuff

Sid Sahrawat

Sid notes that maintaining or improving a star rating can put pressure on restaurants.

“It’s trying as a company because there is always a financial expense to become a three star [the maximum number awarded]. You must have probably 1000 wines on your wine list, you must have the best of the best ingredients.

But he’s a fan of the system rewarding venues of all kinds.

“It’s not just about fine dining, it’s about what they think is good. You know, a street vendor stall in Singapore is worth a star.

“Then you could go to the most pristine setting in Tokyo and it could also be a star so I like that they don’t just hold it for fine dining or smart dining.”

Simon Bridges with Sid and Chand Sahrawat

JASON DORDAY/STUFF/Stuff

Simon Bridges with Sid and Chand Sahrawat

The hat system run by Cuisine Magazine in Aotearoa is “equally reliable”, says Chand.

“If you go to a three star this is what you can expect, if you go to a one star this is what you can expect.

“What we’re talking about is where do we see a concept or a restaurant…we don’t see, for example, Kol being a three Michelin star or a three hat restaurant.

“So you set a goal and say, ‘This is where I see myself being,’ or ‘I don’t even want it. [star or hat], I just want to have fun, I make people happy”. There are so many times we have been to a two star and everything has been fine, and [then] we went to something that has no stars and was even more fabulous.”

To listen to the full interview, in which the Sahrawats talk about what they ate growing up in India, their culinary influences and where they go to eat, go to stuff.co.nz/generallyfamous.

There’s a new episode of the podcast at 5 a.m. every Wednesday. Follow the show on Apple, Spotify and all other podcast apps to get instant and automatic access to the latest episode.

David White stuff.co.nz

Sid Sahrawat at Kol, his new dining experience in Auckland.

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Fried Chicken & Caviar: Transforming a bistro into the neighborhood’s third place https://lephysalisrestaurant.com/fried-chicken-caviar-transforming-a-bistro-into-the-neighborhoods-third-place/ Wed, 02 Nov 2022 21:09:07 +0000 https://lephysalisrestaurant.com/fried-chicken-caviar-transforming-a-bistro-into-the-neighborhoods-third-place/ Photograph by Kathy Tran. Bobby Pollette was just 16 when he found his love for food and sought a mentor in the restaurant industry. Then resident of Hawaii, he finds Jeff Acol, chef of the Four Seasons Resort Hualalai. Acol became Pollette’s mentor throughout each’s two-decade career. Acol moved to Naples in 2008 and opened […]]]>

Photograph by Kathy Tran.

Bobby Pollette was just 16 when he found his love for food and sought a mentor in the restaurant industry. Then resident of Hawaii, he finds Jeff Acol, chef of the Four Seasons Resort Hualalai. Acol became Pollette’s mentor throughout each’s two-decade career.

Acol moved to Naples in 2008 and opened a restaurant called A Table Apart, which he owned with his wife until the industry took a hit during the COVID-19 pandemic. Meanwhile, Pollette graduated from high school and started a catering business called Hapa Catering, which often brought him to Preston Hollow until he too had to take a break due to COVID-19.

“It really gave us time to rethink what we wanted to do,” says Pollette.

The couple decided to open a French-inspired restaurant between Roti Modern Mediterranean and Salata in Preston Center, calling their newest venture Au Trois, or “third place” in French. The two designed Au Troisieme, or AT Bistro, to be a neighborhood restaurant – somewhere you would go once or twice a week.

“I was surprised at what a foodie city Dallas is when I arrived,” says Acol. “It’s such a promising city when it comes to competition. Customer loyalty is always a wonderful thing and so is the camaraderie of local restaurateurs. It’s sort of the perfect community.

Guests can often be seen pushing tables together to eat as a group, a sight Pollette considers evidence that they have achieved their goal.

“We want that feeling to be that of the neighborhood,” says Pollette. “A place where you can meet a friend over a drink or a good meal… really a kind of third place. You have your job, your house and then this place where you like to go.

The family-friendly menu to share combines classic southern dishes with odes to the owners’ past, with seafood like fire-roasted octopus and French dishes like onion dip.

“Coming from Hawaii, we have a very diverse background,” says Acol. “It’s (the menu) kind of a collaboration of our travels and our flavor profiles.”

Although the restaurant has a laid back, friendly and laid back atmosphere, the food and drink is far from typical of a casual restaurant. The bistro is open for lunch, brunch and dinner with an additional happy hour menu.

Au Troisieme has a full bar, with craft cocktails like the Tazmanian Debil, featuring Fords Gin, Apricot Liqueur, and Lillet Blanc, and an extensive wine list, with bottles ranging from $52 to $96. Wine is also sold by the glass.

The wine collection is showcased at AT’s Fried Chicken, Caviar and Burgundy Night on the first Tuesday of each month.

“(We) bring the fun side of country cooking and elevate it with amazing wines and fun caviars to choose from, showing you can have great wine with any kitchen,” says Pollette.

At the third,8305 Westchester Drive, autroisiemedallas.com

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SunLive – Dinner in Papamoa and Matua https://lephysalisrestaurant.com/sunlive-dinner-in-papamoa-and-matua/ Sun, 30 Oct 2022 17:30:00 +0000 https://lephysalisrestaurant.com/sunlive-dinner-in-papamoa-and-matua/ It’s a warm summer evening in Papamoa, people line up eagerly as the smell of delicious kai wafts in the breeze. After a two-year wait, Dîner au Domaine returns next week, with food trucks ready to fill the belly of the community for the crazy season! Rachelle Duffy, Director of Little Big Events, couldn’t be […]]]>

It’s a warm summer evening in Papamoa, people line up eagerly as the smell of delicious kai wafts in the breeze.

After a two-year wait, Dîner au Domaine returns next week, with food trucks ready to fill the belly of the community for the crazy season!

Rachelle Duffy, Director of Little Big Events, couldn’t be more thrilled to have this cornerstone of summer in the Bay of Plenty.

“It’s such a great feeling because before Covid the event was really a success…it was very busy and we had at least 2000 people showing up.

“I think we’ve all been pretty resilient over the last two years without being able to do that, so I think we’re really getting back to our roots,” says Rachelle. “We’re just making sure we have a variety of food and hopefully we’ll have some nice sunshine.”

Something for everyone

Speaking of the menu, Rachelle says any type of food you can think of will be on offer.

“We have French food, we have Mexican, American barbecue, healthy options and vegan options.

“We just try to make sure we have a mix of sweet and savory.”

When asked which food truck she will line up at first, Rachelle replies, “It’s such a hard decision because I love them all! However, she notes the taco joint, Tacos Tocayo.

“They’re going to be street newbies with us, which is really cool, so I definitely want to try their authentic Mexican tacos for sure.”

Matua on Sunday

Rachelle would also like to highlight Dinner in the Park, which is exactly the same as Dinner in the Domain – just at a different location based in Matua.

“We also want to meet the needs of our Otumoetai whanau,” says Rachelle.

With local Mount Brewing Co serving the drinks and playing live music, Rachelle says the atmosphere is great at the dinner series events.

We kind of have these mini festivals every Thursday and every Sunday, which is really fun.

Beginning Thursday, November 3, Dinner at the Estate will be held every Thursday through Thursday March 2023, from 5-8:30 p.m. at the Papamoa Pony Club, 491 Papamoa Beach Rd.

Dinner in the Park will be held every Sunday from Sunday November 6 to Sunday March 26, also from 5:00 p.m. to 8:30 p.m. at Matua Park, Hall Rd, Matua.

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