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Originally Posted by TWA884
(Post 33622386)
According to this website, name of the stew derives from cive, a French synonym for chive, and it is a dish prepared with onions, garlic or chives.
All comes from taking a name at face value and not thinking about the style of dining and the word having a different meaning - sorry about that. |
Originally Posted by estnet
(Post 33622522)
Thank you - the things I never thought I'd learn on FT ;)
All comes from taking a name at face value and not thinking about the style of dining and the word having a different meaning - sorry about that. |
Originally Posted by TWA884
(Post 33621659)
I have no idea what are the ingredients in the Les Amis sauce and their menu does not list them; however, civet is a traditional French stew which historically was made with small wild game but nowadays is most often made with farm raised rabbits, hares, and wild boar piglets.
Originally Posted by TWA884
(Post 33622386)
According to this website, name of the stew derives from cive, a French synonym for chive, and it is a dish prepared with onions, garlic or chives.
Originally Posted by FlyerEC
(Post 33620856)
Forgot to post the ete menu meals but here is what was enjoyed today celebrating belated birthdays - LA CARTE D’AUTOMNE DÉJEUNER
https://cimg1.ibsrv.net/gimg/www.fly...98bb58016.jpeg Cep mushrooms on wafer https://cimg5.ibsrv.net/gimg/www.fly...8dcbcdc63.jpeg Chicken skewer , curry sauce https://cimg2.ibsrv.net/gimg/www.fly...f7bd1e0f9.jpeg Third amuse bouché , cep soup with mini croissant https://cimg9.ibsrv.net/gimg/www.fly...cfa7bb989.jpeg Les moules de Bouchot, en mouclade aux aromates Bouchot mussels with aromatic vegetables , presented in a cold mouclade style https://cimg4.ibsrv.net/gimg/www.fly...323abeccb.jpegLa terrine de foie gras , poires aux Sauternes Foie gras terrine dry aged for 14 days served with pear infused in Sauternes & toasted brioche https://cimg6.ibsrv.net/gimg/www.fly...11a3a6dfc.jpeg One of the delicious infamous bread baskets https://cimg8.ibsrv.net/gimg/www.fly...2defb3503.jpeg Le canard de Challans rôti sur sa poitrine poire Beurré Hardy caramélisée , ravigotée au gingembre Roasted Challans duck breast from Vendée with ginger-caramel pear https://cimg5.ibsrv.net/gimg/www.fly...6d140bda3.jpeg Le cœur de saumon d’Isigny , cuit doucement entourer de sa peau , sauce civet Wild salmon from Isigny cooked in its own skin & served with civet sauce https://cimg6.ibsrv.net/gimg/www.fly...7b880bdab.jpeg The delicate salmon https://cimg7.ibsrv.net/gimg/www.fly...2ffa785eb.jpeg Palate cleansers - various ice creams & sorbets https://cimg2.ibsrv.net/gimg/www.fly...294fc2f67.jpeg Almond , chestnut , honey , mint , nougat and vanilla https://cimg0.ibsrv.net/gimg/www.fly...d67b833ed.jpeg La poire Williams douce en soufflé chaud , sorbet Warm soufflé of Williams pear served with pear sorbet https://cimg1.ibsrv.net/gimg/www.fly...31597dc8e.jpeg Close up of the pear soufflé https://cimg6.ibsrv.net/gimg/www.fly...8da943ad4.jpeg Iced latte Delightfully delicious afternoon Not the cat , thankfully 😅 .. but French style as already noted by some . Enjoy , perhaps some of you might like to attempt . Please post & let us know if you do / how you fare ⁉️ Les Amis Civet Sauce Base is from chives including these : - red wine - tarragon - lobster coral and shell - carrot - mushroom - celery White coloured sauce : - fish stock - butter - cream |
Could the white sauce be a veloute using fish stock? I think duplicating it will depend on the quality and intensity of your stock.
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1 Attachment(s)
Was just in Chicago a few weeks ago and dined at Smyth (2 stars). Below is the menu we enjoyed which contains the food as well as the reserve wine pairing. We are heading back in a few weeks and will be dining at Mako.
https://cimg4.ibsrv.net/gimg/www.fly...175b86a898.jpg |
We did 1 star Mako in Chicago this past weekend. It's the best Omakase (food and atmosphere) I've experienced so far. Sorry if the pics are massive. I need to learn how to resize for posting on this forum.
https://cimg2.ibsrv.net/gimg/www.fly...b7908aff86.jpg https://cimg5.ibsrv.net/gimg/www.fly...da75278325.jpg https://cimg6.ibsrv.net/gimg/www.fly...9216c3ac83.jpg https://cimg8.ibsrv.net/gimg/www.fly...ef025ed9c8.jpg https://cimg0.ibsrv.net/gimg/www.fly...8144d790a1.jpg |
I am currently planning a trip to Europe over the summer and will be spending a few days in Paris. I had some questions regarding fine dining there and I can't think of a better place to ask.
a) Some of the members of my party have dietary requirements (due to religious reasons) and in order to keep it simple, I will focus on seafood. After some google-fu I managed to find Divellec, Restaurant Helen and Gaya by Pierre Gagnaire as places specializing in seafood. Any opinions on these places? And are there any options I've missed? b) Given that the trip is in May, is it too late to snag a table at these choices (or any others that the community recommends)? Or can I wait until April to book. With the ever-changing landscape of covid rules, making firm plans too far in advance also seems to be unwise. Our group will be - at most - four people. c) The other question is a bit more tricky - since some of our group will be wearing Hijabs, do I need to be alert to any potential hostility / racist treatment at these establishments or similar fine dining places. I am aware of the hazards in Paris overall but I would like to believe that staff at such places can remain professional enough regardless of their personal views. Any experiences or feedback on this would be greatly appreciated. Ro |
Originally Posted by RohanDXB
(Post 33990055)
a) Some of the members of my party have dietary requirements (due to religious reasons) and in order to keep it simple, I will focus on seafood. After some google-fu I managed to find Divellec, Restaurant Helen and Gaya by Pierre Gagnaire as places specializing in seafood. Any opinions on these places? And are there any options I've missed?
Originally Posted by RohanDXB
(Post 33990055)
b) Given that the trip is in May, is it too late to snag a table at these choices (or any others that the community recommends)? Or can I wait until April to book. With the ever-changing landscape of covid rules, making firm plans too far in advance also seems to be unwise. Our group will be - at most - four people.
Originally Posted by RohanDXB
(Post 33990055)
stion is a bit more tricky - since some of our group will be wearing Hijabs, do I need to be alert to any potential hostility / racist treatment at these establishments or similar fine dining places. I am aware of the hazards in Paris overall but I would like to believe that staff at such places can remain professional enough regardless of their personal views. Any experiences or feedback on this would be greatly appreciated.
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Anything you guys recommend in Madrid or Barcelona. All the ones from the list seem like the contemporary experimental style.
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Originally Posted by phant0m
(Post 34101909)
Anything you guys recommend in Madrid or Barcelona. All the ones from the list seem like the contemporary experimental style.
Here the reports: ABaC 1 ABaC 2 Lasarte Moments
Spoiler
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Barcelona - had dinner at Moments, and also liked it very much.
Madrid - had lunch at DiverXO, which was fantastic, although that probably falls in your "contemporary experimental" category. These were both September 2021. |
What´s your current favorite under the 3 star restaurants of Paris?
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NYC
Spent some time recently in NYC and hit the following -
Gabriel Kreuther (Dinner - lounge) Nice, comfortable bar area of the restaurant. A la carte menu had a variety of good choices - we had the bacon tarte flambee, jamon iberico, and country sausage. Service was fine, they brought out the wrong tarte flambee at first, but quickly fixed the error. Solid, but unmemorable Le Bernardin (Lunch) I think I was at the exact same table as last time - towards the back along the big ocean picture. We both went for the prix fixe menu. I had the tuna and foie gras to start and the skate for my main. Service was again just fine, but the sommelier wasn't great - I asked for a recommendation of a white Burg or German Riesling and he immediately tried to steer me towards some Portuguese whites or a single Austrian Riesling, which I found really odd since I asked for neither of those and specifically said I have had a lot of Austrian wine recently... Overall, pretty solid Marea (Dinner) The surprise of the trip. We split three pasta dishes - fusilli with octopus and bone marrow, gnocchetti with shrimp, and casarecce with crab, along with a side dish of arugula. Really great food, and definitely exceeded my expectations. They've also reached out twice since, thanking me for dining - which I thought was nice. Daniel (Dinner) It's been nearly ten years since I was last here - we had the four course prix fixe and it was very nice. I had the foie gras, white asparagus, sweetbreads, and dessert. Surprisingly approachable wine list as well. Much better than I remembered. Plus a great cheese cart... Overall, Marea and Daniel were the standouts, with Marea really surprising. Le Bernardin still seems to be the place for business lunches and not much else - it seemed a bit cold. Gabriel Kreuther was fine, really just unmemorable. I can attach some pics if someone wants them. |
Finally made it to Burnt Ends , Dempsey .
Prime counter seats reserved by a friend , was requesting a table but for today , he knew this was best for viewing the action . One has to be thankful for such a courtesy , a FTer too . Here are a few photos for a lunch with enjoyable company to best soak up the atmosphere the most .. https://cimg2.ibsrv.net/gimg/www.fly...e531f6745.jpeg Pork and mustard https://cimg4.ibsrv.net/gimg/www.fly...e0986b85c.jpeg Grissini and taramasalata https://cimg6.ibsrv.net/gimg/www.fly...74b058b00.jpeg Beef & unagi ( off menu ) https://cimg8.ibsrv.net/gimg/www.fly...5d3900df0.jpeg Black olive lamb chops https://cimg1.ibsrv.net/gimg/www.fly...a96dc57a6.jpeg Blackmores ‘ cube roll , the others had their steak rare - these are well done , as you can see , for a couple of us https://cimg7.ibsrv.net/gimg/www.fly...1116d6c7b.jpeg Flat iron , burnt onion and bone marrow https://cimg6.ibsrv.net/gimg/www.fly...0b6f6c107.jpeg Menu , prices in S$ https://cimg4.ibsrv.net/gimg/www.fly...f1a26cc42.jpeg Cashew nut cookie from their bakery at the side of the restaurant |
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