Hello! Bonjour! Willkommen!

June 7, 2010

THE BEST IDEA I EVER HAD

On Wednesday last week, or maybe Tuesday, I decided I would go to Paris for the weekend. It was probably the best idea I have ever had because it turned out to be one of the best weekends I have had in a long time. Not only was the weather perfect, my buddies were in good form, flea markets open on the ground before me and the nantes crew sent me and mms of cocktail glasses filled with macarons saying “we are in Paris”. Woohoo, I was too!

FOOD IN PARIS

Tomato salad and olive oil & vanilla ice cream in the background there.

My favourite breakfast at L’Estaminet. After brekki there I FINALLY got to go to IMAGES & PORTRAITS the found photo shop on the corner of the Marché des Enfants Rouges and GO IN and wasn’t shooed away by the rudest man on earth.  AND I BOUGHT STUFF. All vintage black and white I got a weird nudie pic with a girl wearing a mask flashing her stained knickers, a pic of two men who had shot a deer in their garage and one looks like a lunatic, a family having a picnic in the ‘5o’s and look like total nutters, a pair of something I can’t tell you because they are a present for someone and a really nice picture of the silhouettes of the backs of some peoples heads looking at a flying helicopter. That last one is really my favourite best. It reminds me of the end of the world and is very sad and weird. A bit how I imagine some kind of flashforward. OH and a line of men on a stage that look like scientists holding number cards. So as you can imagine, a small fortune was parted with in the name of home beautiful. It is a shame the man who has the framing shop at the end of my street isnt such a lush because I would feel much better taking them all to him rather than relying on HABITAT.

PARTY IN PARIS

Here we are outside Pierrot’s. That Heinekin glass is actually a gin and tonic. Yes. You read right.

Then please note the vodka bottle combined with the gin from earlier on and imagine the headache I had wandering around Paris on a boiling hot day in the Marais at a giant flea market there. Couldn’t have been happier, except for the head.

Goon’s face says it all really.

PICNIC IN PARIS

Here is Goon and Vincent about to start re-enacting their favourite scene from Brokeback Mountain at a picnic on the banks of the Seine before we tucked in to take away tarts from Tartes Kluger.

Later that night we watched a man standing in a tunnel on his own with his back to us. We weren’t sure if he was pissing, tripping, asleep against the wall, wanking… except he was motionless. On a closer inspection, he had been standing there for ages texting.

After that we wandered around and had quite delicious Mojitos in the warm night. Too good.

FASHION IN PARIS

It is easy to see why Parisian women get their reputation.

CAKE IN PARIS

Oh Didier…

…Didier…

…Didier…

What exactly have you and Nathalie done to me from your patisserie Pain de Sucre?

At the Parc de Vilatte there was some big festival thing. As Goon said giving me directions “Follow the hipsters”. A SEA of hot hot hot French men sitting around on the grass, looking casual and hot and curly haired and beautiful. And the most delicately flavoured cakes of my life.

I’m gonna skip the part about getting back and hitting my head on the taxi and crying all the way home, having to call Cards because I thought I lost my keys, spreading my entire suitcase across the pavement while Hobart who had been home alone for days meowed frantically trying to get closer through the window and then getting a cold because that would just ruin A PERFECT WEEKEND AWAY!

February 19, 2010

DA ROSA

Club sandwich


Spring Salad

Great tapas and Spanish deli including a lot of French deli as well.

Da Rosa 62 Rue de Seine 75006 Paris, France
Tel: 01 45 21 41 30

P.S. David Lebovitz mentions this place in his book “A Sweet Life In Paris” as being good too.

PARISED OUT

Today is a day I need to read the guide books again, check the bank balance and regroup before I step out into the lovely sunny morning it is here.

Yesterday I went to the Musée Dupuytren and saw all kinds of body parts in glass jars from the 1800’s. Looking at the babies and two headed unborn puppies wasnt so bad, because the babies DID look like Cabbage Patch Kids. The wax mould of vaginas with clitorises that were baby penisese NBD. What I found hard to stomach were the slices of heart, brain etc etc because it looked like some of the weird offaly food you see round Paris which makes me feel sick in the same way. But after that – I don’t feel so compulsed to see the museum of skin disease waxes which is probably more up my street.

The best thing I saw in Paris – and this was last time I was here – was the mineral museum at the whats-his-name and Marie Curié University.

Last night I was GUTTED to hear that I will miss the Fifi Chachnil shop opening in London on Saturday after Pippa sent me a text invitation. I will never forget the epic afternoon that Pippa and I spent looking for an elusive Fifi shop here in Paris and we were so fucking happy when we did. So thrilled in fact we bought A LOT.

Actually with that little dream over, I might check all my friends blogs to see what they are doing for a little inspiration.

xx Lektrogirl

February 18, 2010

SCOOP

California Burger with cheese. Not bad for a burger in Paris. Diner style menu.

154, rue Saint Honoré 75001 Paris
Tél. : 01 42 60 31 84

INCIDENTLY

Institubes – Paris from James Pearson-Howes on Vimeo.

February 17, 2010

LE COMPLETE CHAMPIGNON



Secret Location, Paris

February 16, 2010

LE TROQUET


Baked eggs and truffle

Agneaux de lait des Pyrenées [milk fed lamb], jus de chorizo


Soupe de chocolat “mango ananas” mango pineapple] et sa madeleine

Le Troquet, 21 rue François-Bonvin 75015
Tel: 01 45 66 89 00

February 15, 2010

LE BELISAIRE


Velouté d’oseille [sorrel soup], bonbon de Fois gras, petit croutons


Pavé de Lieu jaune [Place] ca vapeur d’algues choucroute [seaweed choucroute], beurre blanc au champagne


Clafoutis Poires [pear]

Le Bélisaire 2, rue Marmontel 75015 Paris
Tel: 01-48-28-62-24

February 9, 2010

TODAY LONDON NEXT WEEK PARIS

a.k.a. My Love Affair With the Macaron

So how many people have I told the same story to over and over

I’M GOING TO PARIS TO LE CORDON BLEU TO LEARN “THE SECRET OF MACARONS”.

I was talking to Mum on the phone this morning asking her “What other kind of cake is hard and a bit fiddly that you have to practice loads to get perfect and even go to a class?” and she said “Profiteroles?” I told her I already made those and they were easy. Maybe not perfect, but successful enough on the first go to not feel challenged. Sponge cake – I have totally cracked it. I have struggled with cannellés and clafoutis – maybe that is the kind of thing – but nothing like a macaron. If you serve a macaron, people are amazed and always say “HOW DO YOU DO THIS? Is there a mould? Do you drop it into something hot? How do you get it so smooth?” etc etc etc. Anyway I have no clue as to what I will learn in Paris but I am getting HELLISHLY excited. And I feel a bit sick/nervous about it. The confirmation letter even tells you what you have to wear in the kitchen.

So – with this level of thrill in mind let me tell you first of all about Mrs K MEETING PIERRE HERME at the new Selfies consession where she had to photograph him for work. I had about 5 missed calls from her that day as she attempted to tell me “MOVE YOUR ASS HERE IMMEDIATELY” and as I said in my previous post about it [and apparently MISQUOTED and then got berated for it afterwards and I told her "Okay woah like fine but I will just blow it up all over the blog about how you yelled at me LOL brb gtg my nbff just logged on bye".

Oh Buddah where was I? Oh - about to eat this gift of personally selected macarons by Mrs K from Pierre Hermés own hand.

Here are a few views of the macarons at The Cardinals house. Please note the china. Also in bottom photo bottom left please note the sliver of marmite toast available for palate cleansing.

You may remember if you even care, these were the ones I had in Paris when I was there last from Pierre Hermé shortly after getting silly stringed by three pre teens on a skateboard outside the the Pierre and Marie Curé University mineral and gem museum.

So The Cardinal and I were in a gifted position to be able to truly assess the macarons in the privacy of her living room in front of an open fire, sipping Earl Grey Tea from china cups and a variety of cutlery to best perform the operations of peeling apart the layers.

Not the first time I have done this. Remember Nantes?

Sorry lost in a K-HOLE of macaron reminiscing and checking on the Danish cabbage in the kitchen.

Back to Pierre Hermé. There seems to be a whole divide between Pierre Hermé vs Ladurée and who's is better and whatever. I am going to say that on the whole, I prefer Ladurée. I like to know that what is labelled as Rose is going to taste like Rose. Admittedly I do admire the adventure of P.H.'s "collections" but I think the ratio there is too much filling to macaron and I am not a big fan of chocolate & fruit together at the best of times. I think they are both marvellous though. The only macarons I ever that that were awful were the ones in Nantes - the really tasted like lipstick, shampoo and shower gel.

With all this preamble, lets get ourselves to Sunday afternoon when I had a tea at The Crib with a selection of O.G.'s in attendance: Covvo, Alex T [the sub editor], Ella, Fi and the Cardinal. Hobart was also there but her presence was only felt when she scratched the Cardinal and singed her whiskers on a candle. For my guests I presented my take on cream cheese & radish and egg mayonaisse & quails egg sandwiches. Followed by a selection of macarons made in my own exclusive kitchen and two cakes. Oh and Champagne and tea.

These were Bailey’s and Hazelnut. Total fail in my opinion but Alex T was more than happy to take the ones we didn’t eat home with him at the end.

These were Campari and Blood orange on the left and Lavender on the right. Both lovely.

These were Basil, Pinenut & Honey with Lime. They totally cleaned up. Unfortunately they are a visual fail – see the brown bit? Slightly over done but did not affect taste.

The success of these makes me feel a bit less nervous about the class in Paris. I have to say, I had a very jolly afternoon after heinous weeks at work. The cookbook was planned. I will even be doing a chapter on Chinese food. It will be one page long.

“Don’t fuck with it and leave it to the Chinese.”

Although since then, I have been thinking about macaron recipes on that theme.

My lunch is ready now – braised fennel and Danish cabbage. I’m going to go eat it. You can be rest assured that I will be reporting back in detail from Paris all about how I go. PLUS I have been in touch with Goon already to discuss the restaurants we will be visiting! YERRRRRR.

xx Lektrogirl

September 17, 2009

YERRR AWESOME

Goon & Koyote – Wellness Is Wild (Dre Skull remix) from FullDawa on Vimeo.

Prod : FullDawa .

Année : 2009 .

Réal : Sébastien Praznoczy

Here is a video for some awesome dudes from Paris.

x

July 9, 2009

THE BOOYAH COOK IS BACK!!

So, to all my regulators out there: MOUNT UP!

I know it has been some time since I have given a full detailed report from my kitchen, but for those of you who follow my Flickr will have seen more developments in my kitchen in “my lost months”. But y’all know me, still the same O.G., but I been low key and hated on by most these niggaz wit no cheese, no deals and no G’s, no wheels and no keys, no boats no snowmobiles, and no ski’s & mad at me cause I can finally afford to provide my family wit groceries.

TODAY THE BOOYAH COOK PRESENTS: CLAFOUTIS! Which just happens to be the easiest of posh desserts that you can make yourself and look truly incredible.

And I mean like you wanna run around talking bout guns like I ain’t got none – what you think I sold ‘em all cause I stay well off? Now all I get is hate mail all day saying that I fell off. What cause I been in the lab wit a pen and a pad
trying to get this clafoutis off?

If you don’t trust my measurements which are still highly confidential and in levels of development stages depending on who’s kitchen I’m cooking in, I suggest you try this one here by Jill Dupliex who also created the recipe for Mini Egg and Bacon Pies.

To describe Clafoutis – it is like a giant cherry custard pancake and an old school French dish.

Cherry is the traditional but I even I saw some YouTube video of some New York Jewish Chef where he used Clementines. [Didn't like the look of it but he was into it.] You could use any fruit though – see my suggestions in the secret recipe below.

INGREDIENTS
500g fresh dark ripe cherries. Don’t take the stones out – they are better left in!
3 tablespoons of icing sugar
1/2 cup caster or icing sugar
1/2 cup plain flour
3 eggs
1/2 cup cows milk [not soya - sorry.]
6 drops Vanilla essence or extract
Pinch of salt

VARIATION ON A THEME
The recipe above is the basic. You could also:
Soak the cherries in kirsch, amaretto or rum for an hour before starting.
Use apricots and nougat cut into chunks
Try figs
Pear and chocolate
Basically – you see it can be a fruit freestyle.
Use as much of whatever to cover the bottom of the dish you are using.

METHOD
1] Turn on the oven to 175 degrees C.
2] Grease the dish you want to use with butter and then sprinkle a bit of your 3 tbs icing sugar over the buttered dish.
3] Put the cherries [pre-soaked in booze or not] in a bowl with the rest of the 3tbs sugar and roll them round til they are coated.
4] Cover the bottom of your dish with the cherries [or other fruit.]

5] Use a hand whisk if you have one and a big bowl and mix the eggs and sugar together. A spoon will do but you do look more OG with a whisk.
6] Add the milk, vanilla and salt and mix again.
7] Add the flour but don’t mix it too much. Over beating it will make the final thing come out doughy and not custardy. The mixture should be quite runny and not like a thick-shake. If it is, add a little bit more milk.
8] Tip the batter over the fruit.
9] Put it in the oven for 40 minutes. It should be all puffy and golden going a bit crisp right round the edges.
10] Leave it to sit for a little while and it will sink on itself a bit – but don’t leave it too long, it is better eaten warm!

This recipe is so Booyah I am considering this as the dessert for the next time I have a Lady Gang dinner at my house with the apricots and nougat.

If you make one, please send me a picture!

xx Lektrogirl

April 24, 2009

VLOGS ARE WORTH IT

Only sometimes


Cette Semaine Au Régine : Mort d’un Pouêt
Uploaded by leregine

Old – but I can’t stop thinking about how good this one is.

xx Lektrogirl

April 17, 2009

L'ESTAMINET DES ENFANTS ROUGES


Brunch 2007


Brunch 2009


Walk through the food market and find L’Estaminet on the back corner. Brunch on Sunday morning only. And if you can get the man in the Photo dealer shop to serve you, please let me know your trick.

L’Estaminet 39 rue Bretagne Marché des Enfants Rouges 75003, Paris
Tel: +33 (0)1 42 72 28 12

HOTEL DU NORD


Velouté de chataigne served like a cappucino


Lamb and dauphinoise potatoes

L’Hôtel du Nord Canal St Martin 102, quai de Jemmapes 75010 Paris

Tel : +33 (0)1 40 40 78 78

CHEZ MICHEL


Haddock with mint and cucumber salad


Confit of quail with sweet and sour cabbage


Lasagne of chevre, artichoke and pesto


Fish Pie with Parmesan


Veal kidney in stew


Pot Au Feu – there isn’t a translation other than it is a traditional stew from Brittany. Literally it means Fire Pot.


Panna cotta with apple cider glaze and a layer of apples at the bottom with a madeleine


Paris Brest. Dusted choux pastry with AMAZING praline and walnuts.

To note: we didn’t have it but the cheese plate going round looked and smelled incredible.

Chez Michel’s serves food from Bretagne/Brittany.

Chez Michel 10 Rue de Belzunce 75010 Paris
Tel: 01 44 53 06 20

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