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cena – La Gourmandista

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Etiqueta: cena

Recipe : Fresh salmon carpaccio

Having fish for breakfast was something I never thought I would do. As a child, it was not only weird, but I was repulsed by it, and since no one in my family had it, let’s just say it was easier to ignore when offered. Then, one day I went to one of those pompous ‘brunches’ for some festivity. I guess I must have grown up; I had become an adult. I can’t explain what happened. The smoked salmon tray suddenly seemed appealing to me at 10:30 AM. The way it was offered in this restaurant was quite traditional, nothing very creative, however, the idea started to make sense in my head. As the years passed by and I started acquiring my own manias, I began experimenting with it at home. It suddenly became part of the weekend breakfast menus, an appetizer at lunch time, and even an option for a light dinner during the summer. It’s something simple and delicious. I hope you enjoy it!

Salmon Carpaccio

Simple and super nutritious. It is prepared in a jiffy and it can be served practically at any time of day.

  • Chopping board
  • Chef's Knife
  • Lemon Juicer
  • 200 g smoked salmon (preferable wild)
  • ½ onion (finely diced)
  • ½ bunch chives (finely chopped)
  • 3 sprigs fresh dill (finely chopped)
  • 1 dash Olive or avocado oil
  • 1 Lemon (juice)
  • Salt & Pepper to season
  • 6-8 slices Ryvita or Wasa Crispbread (or toast)
  • 100 g Cream cheese
  • ½ avocado (optional)
  1. In a serving platter, arrange the finely sliced smoked salmon in one layer and top with the finely diced onion, the finely chopped chives, and a bit of the dill leaves.

  2. Drizzle the lemon juice and a little olive oil, however, should you feel the flavor of the olive oil is too strong, try with grapeseed oil.
  3. Season with salt and pepper and let marinate for 5 minutes.
  4. Once at the table, serve it with or on top of Ryvita, Wasa or toast with smeared cream cheese.
  5. Sometimes I add a little avocado.
Breakfast, Brunch, Dinner, Starter
Italian
breakfast, brunch, carpaccio, dinner, homey, lockdown2020, salmón, starter

Any Given Parisian Sunday

Discovering new places in this city may be easy, since it is only necessary to allow oneself to walk down a street, avenue, or even an alley dating back to the Middle Ages and dare to enter a place you’ve never seen before. I can’t really explain it, but there are places that you can tell, even from a distance, they have catastrophe written all over them, others which, in spite of their appearance, I never felt attracted to, and only dared to enter for the sake of courage or because they had been recommended to me by a reliable source – even when despite said recommendation I ended up wanting to run out. Then there are those places where one feels invited to enter just by looking at them, and last, of course, there are those that look so beautiful that one gets scared of even setting foot into, and where you’re required to take out a second mortgage on your house when the bill arrives.

Right by the Latin Quarter at the exit of the Odéon metro station there is a little alley that is over 500 years old. Here, you can find a Chinese man selling jewelry, a restaurant I have heard is good, but given it’s rather unhygienic appearance never attracted my attention in the least, and there is another place which seems to give away chocolates rather than selling them, since it’s always jam-packed and is impossible to get into. I tried to get a table twice, maybe even three times, but never succeeded. I never got to know why it was so popular, since it seemed to be of a certain price. I assumed it was one of those places that you “simply couldn’t miss because it’s so exceptional” which seem to be hiding all around the city.

With time, and a little bit of learning, I was lucky enough to not only know, but also to study under the Chef de Cuisine who opened the place. The owner is the maître chocolatier Pierre Clauziel, who, according to what I’ve read, still considers Sundays sacred. He thus created a place where all of our chocolatey dreams get together… Ok, so that’s my personal interpretation of the aim of our chocolate master. In fact, he actually calls this place a Concept Store, since one can find in it a chocolate boutique, a chocolate bar, a restaurant, and even culinary workshops. But, just between you and me, I would consider this place to be a marvelous restaurant with a chocolate boutique next to it, plain and simple. Admittedly, however, I didn’t walk through the entire place, and as it would be expected, the place is still very special, for every dish served in the restaurant contains cocoa or chocolate in some form.

For this man, sharing joy is giving a bit of his time, discovering, tasting, licking his fingers, laughing, learning the language of chocolate and writing poems with it. Therefore, my dear reader, you can conclude from these lines, that the place is simply unique.

Finally, we were able to get a table in the middle of the week, and not on the day the Lord rested – ha! We went with some guests worthy of such pampering. The service was amazing, and the food was quite an adventure – and yes, I found chocolate and/or cocoa from beginning to end. Now, I could spend the next five lines listing everything we ate and had a chance to taste together with our guests, however, I think the best would be to say that this place is worth making time for, whether it’s a Sunday, or a Wednesday. If you find yourselves in the City of Lights, give yourselves the chance to stop by Un Dimanche à Paris and let yourselves be captivated by the young Chef Jean-Pierre Jullien and the marvelous chocolate of master Clauziel.

Some of the delicacies served throughout the night

Address: 4 Cours du Commerce Saint-André, 75006 Paris

Subway Station: Odéon

Phone Number: +33 (0)1 5681 1818

The Forgotten Dessert

I remembered counting 10 courses, and then, after doing my recount in this corner of mine, they didn’t add up. I thought I would probably had miscounted, so, the post was published. I felt extremely honored for seeing clicks here and there from various parts of the world. I also felt very happy for my fellow cooks, I liked people reading about their creations. Then, one of them ironically thanked me for not mentioning his dessert. Honestly, I thought something like “F#%$, yes… that was the one I forgot. And I was right, there were ten! I promised to sit down and write about it, and then I thought about this dish when it was served to me. Yes, I liked it. Yes, I enjoyed it. Yes, the dish and its flavors worked very well for me. Yet, there was something I remembered I didn’t quite enjoy about. But, what was it?

I stared at the picture for maybe a minute or so. It all came back. For those who are not fans of high sugar intake this would probably be the best end of a meal. It is acidic, with a note of freshness, a bit creamy, and not really chocolatey. It had it all. However, for I have become a more demanding foodie lately, I thought this was a dessert which wanted to take a risk, and mid-preparation the pastry chef was shy. Maybe because it was a first attempt. I would have gone wilder on the reduction of the balsamic vinegar, and made it stronger on the basil in the cream. But, that’s the “gourmande” me speaking.

I have to say this was the first dessert of the evening, and which I was able to have thanks to the “Tour Normande” we were served in between the meal and the sweets of the evening. I think it was a nice and subtle introduction to the sugar table.

I think I’ll try to imitate it (my way, obviously), tonight at home.

In the meantime, Bon Appétit, dear friends!

es_MXSpanish