The Food Week of September 23, the gourmet newspaper – Kiss My Chef

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La Semaine Food du 23 septembre

We fall asleep happy From this weekend, and until the beginning of next year, the most gourmet patés en croute, the monument of charcuterie, the Pillow of Belle Aurore, returns to Maison Vérot. This poetic recipe invented by Brillat-Savarin at the beginning of the 19th century is made up of no less than 10 exceptional meats, 3 fillings, foie gras and tenderloins, morels or truffles, depending on the season. So, for dinner, a salad, a Belle Aurore pillow and off to bed! Available once a month, on weekends, until January 2023 – Information and orders – © Lucie Sassiat Getting into Italian cuisine is easy. Beloved by all, Italian cuisine is a delight to prepare and enjoy. And to make it easy and fast, Les Commis invited Luana Belmondo to create 6 Italian, familiar and completely new recipes. Every week you have to discover 2 recipes, such as white Ragú, Pasta alla l’Amatriciana, Involtini alla romana, focaccia stuffed with Scamorza… all to cook easily, in 30 minutes flat. And as in all other Commis recipes, all the ingredients, in the right doses, are delivered, ultra-fresh, at home. Information and orders Dine with cognac From September 22 to October 4, food lovers will be able to discover a new place entirely designed by the Hennesy cognac house, and enjoy an exclusive tailor-made menu created by chef Xavier Pincemin. At (F)Eat by Hennessy VS, you will be able to savor 3 tasting experiences: in the bar with a cocktail menu designed by Yonni Andrea Bella Ola, bartender of Rio Dos Camaraos, in the restaurant with a pairing menu, in the basement for a last cocktail based en Hennessy VS Information and reservations Brillam in the spotlight For a moment of glory in the kitchen, Ernest, the restaurant of La Samaritaine, offers to make room for us at the piano, for one night. From the restaurant’s ultramodern kitchen, completely open to the dining room, the Chef for the night, assisted by a clerk and a dishwasher, prepares his recipes under the gaze of his guests installed in a decoration designed by Constance Guisset. And if you don’t feel quite at ease, you can also ask a star chef for help. For more information at resa@ernest-samaritaine.com We season our meals that William Lellouche has imagined under the Tava Hada Pilpelta brand, a unique artisan recipe of harissa, sealed by the Collège Culinaire de France, which brings the traditional harissa up to date tunisian Its particularity is the use of three peppers: a pepper smoked with olive wood from Tunisia, a fresh Habanero pepper, and the “bird’s eye chili”, a pepper from Kenya. Finer and more subtle than other harissas, it can be used as a condiment as well as in recipes, as a sauce base. Find out more Let’s taste an iodized sweet life For a good dose of iodine and sunny flavours, until September 27th it’s in Léon where we’ll be tasting the mussels they offer through two exclusive and sunny recipes, cooked with Pulpa Mutti. We start with a small gratin of Italian mussels, then enjoy linguini with mussels and tomato sauce. And since we’re almost in Italy, we finish with an ultra gourmet tiramisu waffle. Learn more Dine in 45 minutes flat It’s at Akira Back at the Prince of Wales where Korean chef Akira Back offers his modern Japanese cuisine with international influences, at lunchtime, through a menu, which changes every week, including a selection of 3 starters, then a proposal of meat or fish accompanied by rice, all in 45 minutes maximum. Info & Reservations We are making a cure to attack autumn well Chez Figue, the new ultra-fresh brand of Amandine Anglès, juices without added sugar and water, not pasteurized, and obviously without additives and without preservatives. And to fill yourself with vitamins, nothing could be simpler: fruit juices are ordered by benefits for our health. It’s enough to improve your immune system, your complexion, your skin… Learn more We’re happy for our teenagers To all parents whose children no longer go to the canteen, here’s something to make them eat real food instead of ham – butter (at best) or daily kebab. Picard launches Picard pay, a 100% digital prepaid and reloadable card that allows young people to pick up a good meal from the brand’s freezers, without having to take out their wallet. Learn more Tasting Portuguese specialties From 23 to 25 September, the large hall of the Carreau du Temple will be transformed into a Temple of Food, giving a place of interest to Portugal. For almost 3 days, you will walk there as if through the streets of Lisbon, to the sound of fado, devouring pasteles de nata, drinking vinho verde, while admiring the art of the table and participating in numerous workshops and master classes around octopus, ham. , cod, cheese… Practical information and detailed program Bevem al carrer For its 6th edition, Cocktail Street returns to La Grande Halle de la Vilette, from September 24 to 26 to discover original cocktail creations accompanied by a creative gastronomic offer, all to the sound of DJ sets. And for those who prefer unmixed spirits, Whiskey Live Paris next door will take you on a journey around the world to discover the best whiskies, but also gins and liqueurs. Information and ticket sales Cover image © Les Commis ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, DRINK IN MODERATION.
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