Although I am not too familiar with Laotian cuisine, my trip to Luang Prambang was an eye opener for tis traditional food. I tried some of its many good restaurants serving local dishes. A stopover at Tamarind for its delicious yummy ping gai grilled marinated chicken served with sticky rice, al fresco luncheon in a lovely Lao Lao tropical garden tasting the traditional laap an appetizing minced chicken salad with sticky rice.
A relaxing dinner in an colonial style building of Tamnak Lao while getting local with its delightful grilled followed by or lam vegetable meat stew and of course a visit across the Nam Khan river using the hanging bamboo bridge and spend an afternoon at the popular Dyen Sbai while munching away savory local snacks.
khai peng or Mekong is the traditional local snack. Nori style algae these crispy thin sheets of green riverweeds dipped in hot seasonal oil sprinkled with sesame seeds are served with jaew bong aromatic chili dip specialty of Luang Prabang. I love this local chili paste made of chilies, palm sugar, garlic, kafir lime, galangal and dried buffalo skins. Delicious with sticky rice !
Like many Asian food a variety of spices and local herbs are used in their cooking and being curious I tried Or Lam the traditional meat stew with its unusual taste of sakhan the local spicy wood Another typical northern Laos dish is the Laap or meat salad which can be made with chicken, duck or pork. My minced chicken laap flavor with local herbs (chili, mint, Asian basil) and fish sauce I had at Lao Lao garden was simply divine. As for drinks and being in a tropical climate, while many like to immerse themselves in the local ,beer lao, I love to quench my thirst with fresh tamarind juice.
I also had a go with its many French style cafés while enjoying the Mekong vista. An afternoon pause at the Saffron café can be quite rewarding after cycling around town and for a real French style breads, is my daily morning visits to Le Banneton bakery … and here are some shots I took journeying into the land of northern Lao cuisine …which gives a numbing sensations of the palate with a lingering bitter sweet aftertaste (somewhat similar to the sichuan pepper chilies. The stew is a mixture of eggplants, young bamboo shoots, pork, dried buffalo skins, phak tam ling local greens cooked with lemongrass, chilies and local spices.
Another typical northern Laos dish is the Laap or meat salad which can be made with chicken, duck or pork. My minced chicken laap flavored with local herbs (chilli, mint, Asian basil) and fish sauce I had at Lao Lao garden was simply divine. As for drinks and being in a tropical climate, while many like to immerse themselves in the local beerlao, I love to quench my thirst with fresh tamarind juice.
Rainforest Cafe at Disney Village Marne La Vallee France
Animated animals lurking through lush vegetation, glimpse of elephants, gorillas and orangutan surrounded by tropical birds and macaws bathed in the mist of sounds of a tropical jungle, Rainforest Cafe is certainly one of the most impressive fun restaurant in Disney Village. It all began in 1989 when its creator Steven Schussler imagined dining surrounded by a tropical, developed the concept and transformed his home in Minneapolis into the first “jungle” style Cafe recreating a tropical forest with aquariums, exotic animals and birds as well as a retail shop. The Rainforest Cafe was born. But it was not till 1994 when Lyle Berman of Grand Casino took interest in the idea and help finance the making of the first Rainforest Cafe at the Mall of America in Blommington, Minnesota. In 2000 Rainforest Cafe was bought by the Texas based Landry’s Restaurant Inc. Today this original concept expanded and franchised world wide in Mexico, Canada, Dubai, Tokyo, London and can be enjoyed by visitors coming to Disney village in Marne La Vallee France. Managed by Groupeflo, France largest restaurant company Rainforest Cafe attracts people of all ages and children love it. For the kid’s corner it is great fun to meet up with the forest inhabitants such as Chacha the red eyed tree frog, Bamba the gorilla, Maya the jaguar, Tuki the elephant, Nile the crocodile, Ozzie the Orangutan and Rio the macaw. Many of the dishes are also named after these wild bunch. Active in charity work Rainforest Cafe helps to preserve animals world wide. “Throw a coin and make a wish” in a small alligator wishing well at the entrance of the restaurant or at another in the Atlas man waterfall in the restaurant, where visitors can throw coins and make their wish. A fun way to donate, and with all coins collected, it goes for world wide animal preservation. The entrance to the restaurant itself is an original concept and even I was impressed after passing through the shop, greeted by a beautifully kept aquarium. A delightful representation showcasing marine life habitat as a result of a working partnership with Sea Life of Val d’Europe. Another enchanting aquarium filled with various species of fishes can be seen at the Atlas room.
The aquarium entrance into Rainforest Cafe
Rainforest Cafe
The aquarium at the Atlas room
Cha ! Cha ! the tree frog mascot of Rainforest Cafe
After meeting up with our jungle friends meet Fabrice Duranel the chief cook of Rainforest Cafe who has nicely orchestrated the classic Tex Mex cuisine from appetizing starters to delicious desert accompanied with lush tropical cocktails.
Fabrice Duranel Chief cook of Rainforest Cafe at Disney Village Marne La Vallee
And now let’s travel into the deepest epicurean jungle delight skilfully concocted by Fabrice with an array exotic cocktail drinks. My Rainforest Ricky a mixture of pineapple orange, apple, strawberry and grapefruit juice is an absolute must try and so is the Virgin Colada a refreshing blend of coconut cream and pineapple juice. For alcoholic lovers there is a long endless list of great choices from classic margarita to mojito and for those keen on beers, have a go for their Coronarita daredevil cocktail – a frozen margarita topped with Corona beer !
Virgin Colada
Coronarita drink
Rainforest ricky
After a refreshing plunge into the river of cocktails time to unwind while savouring some jungle starters. For solo adventurers, dip into Rainforest Pita Quesadillas, deliciously grilled chicken, roasted peppers caramelized onions and melted cheese wrapped around toasted pita bread. Another choice is to share between friends a fun way to begin the epicurean journey with an awesome appetizer adventure, the house favourite, featuring an array of tidbits around Tam Tam chicken wings, pico de gallo (mexican style mixture of tomatoes, onions and jalapenos peppers) on garlic bread, crispy fried chicken, blue cheese sauce and guacamole served with a mountain of fried sliced sweet potatoes.
Awesome appetizer adventure
Rainforest pita quesadillas
Awesome appetizer adventure
Rainforest pita quesadillas
Hunger still creeping through, dive deeper into a cornucopia of jungle treat with a selection of delicious exquisite goodies. The exotic Siva’s curry will surely entice you with a hearty platter of tasty sautéed chicken and shrimps, pineapple cloaked in light creamy coconut sauce topped with sweet smelling basmati rice. For pasta lovers a choice of Rasta Pasta wrapped around penne with chicken, spinach, broccoli, red bell peppers and parmesan cheese tossed in garlic cream sauce or natural Japanese style Udon pasta engulfed around asparagus, zucchini, peas tossed in tomato garlic cream sauce and pine nut pesto.
Siva’s curry
Rasta Pasta
Siva’s curry
For burger lovers a choice of great burgers are offered featuring their most popular dish, the French burger delight made with special French beef- the Aubrac beef (well known French cattle breed that goes back centuries, raised in the rugged highlands and moors of Aubrac, southern Massif Central) topped with bacon, fresh lettuce, fried onion, Bleu d’Auvergne cheese, safari sauce and coleslaw.
French burger de luxe
French burger de luxe
French burger de luxe
Their grilled meats are also a must try with a unique Earth Sea platter, when the land meets the ocean to emerge as an irrisistable delectable duo of char grilled filet Steak & grilled Shrimp Rainforest syle with French style Béarnaise sauce served with rocket salad complete with its jacket potatoes topped with sour cream and Cheddar cheese. Another choice would go to their grilled meat dish, Maya’s mixed grill with BBQ spare ribs, smoked beef, sausages served with corn on the cob and French Fries.
Steak & shrimps, the Earth Sea platter
Maya’s mixed grill
Steak & shrimps
Maya’s mixed grill
Still hungry ? then try out their luscious Amazon fajitas, chicken, beff or combo fajitas served over grilled onions and bell peppers with sour cream, cheese, salsa, guacamole and flour tortillas.
Amazon chicken fajitas
Amazon chicken fajitas
Amazon chicken fajitas
Our epicurean jungle trip is soon ending, but wouldn’t it be nice to end our trip with sweet tasting delicacies and there is a yummy list on their menu. Among others are Bamba’s pancake – a warm pancake served with vanilla ice cream, pan sauteed bananas topped with maple syrup chocolate sauce and whipped cream. The volcano is another explosive experience and to share with friends too, is made of a giant chocolate brownie cake with nuts served with vanilla ice cream whipped cream and caramel sauce. Candle sparklers may also be placed on cakes for special treats. My desert choice perhaps goes to Maya mango sorbet. A sweet tasting fresh mango puree, mango topped with raspberry sauce and chocolate wafer.
Bamba’s pancake
Volcano chocolate brownie cake
Maya’s mango sorbet
Bamba’s pancake
Maya’s mango sorbet
Here ends our epicurean jungle trip and for those visiting Disney Village in Marne La Vallee just a few kilometres from Paris, it is certainly worthwhile visiting the friendly forest inhabitants while enjoying their hospitality at their home, the Rainforest Cafe.
The Rainforest Cafe
Disney Village
Disneyland Paris
77705 Marne-la-vallée Chessy
France
Open daily Monday through Sunday from 11.30 am – 11.00 pm (Saturday till midnight)
Telephone +33(0)1.60.43.65.65
Rainforest Cafe at Disney Village Marne La Vallee France
Animated animals lurking through lush vegetation, glimpse of elephants, gorillas and orangutan surrounded by tropical birds and macaws bathed in the mist of sounds of a tropical jungle, Rainforest Cafe is certainly one of the most impressive fun restaurant in Disney Village. It all began in 1989 when its creator Steven Schussler imagined dining surrounded by a tropical, developed the concept and transformed his home in Minneapolis into the first “jungle” style Cafe recreating a tropical forest with aquariums, exotic animals and birds as well as a retail shop. The Rainforest Cafe was born. But it was not till 1994 when Lyle Berman of Grand Casino took interest in the idea and help finance the making of the first Rainforest Cafe at the Mall of America in Blommington, Minnesota. In 2000 Rainforest Cafe was bought by the Texas based Landry’s Restaurant Inc. Today this original concept expanded and franchised world wide in Mexico, Canada, Dubai, Tokyo, London and can be enjoyed by visitors coming to Disney village in Marne La Vallee France. Managed by Groupeflo, France largest restaurant company Rainforest Cafe attracts people of all ages and children love it. For the kid’s corner it is great fun to meet up with the forest inhabitants such as Chacha the red eyed tree frog, Bamba the gorilla, Maya the jaguar, Tuki the elephant, Nile the crocodile, Ozzie the Orangutan and Rio the macaw. Many of the dishes are also named after these wild bunch. Active in charity work Rainforest Cafe helps to preserve animals world wide. “Throw a coin and make a wish” in a small alligator wishing well at the entrance of the restaurant or at another in the Atlas man waterfall in the restaurant, where visitors can throw coins and make their wish. A fun way to donate, and with all coins collected, it goes for world wide animal preservation. The entrance to the restaurant itself is an original concept and even I was impressed after passing through the shop, greeted by a beautifully kept aquarium. A delightful representation showcasing marine life habitat as a result of a working partnership with Sea Life of Val d’Europe. Another enchanting aquarium filled with various species of fishes can be seen at the Atlas room.
The aquarium entrance into Rainforest Cafe
Rainforest Cafe
The aquarium at the Atlas room
Cha ! Cha ! the tree frog mascot of Rainforest Cafe
After meeting up with our jungle friends meet Fabrice Duranel the chief cook of Rainforest Cafe who has nicely orchestrated the classic Tex Mex cuisine from appetizing starters to delicious desert accompanied with lush tropical cocktails.
Fabrice Duranel Chief cook of Rainforest Cafe at Disney Village Marne La Vallee
And now let’s travel into the deepest epicurean jungle delight skilfully concocted by Fabrice with an array exotic cocktail drinks. My Rainforest Ricky a mixture of pineapple orange, apple, strawberry and grapefruit juice is an absolute must try and so is the Virgin Colada a refreshing blend of coconut cream and pineapple juice. For alcoholic lovers there is a long endless list of great choices from classic margarita to mojito and for those keen on beers, have a go for their Coronarita daredevil cocktail – a frozen margarita topped with Corona beer !
Virgin Colada
Coronarita drink
Rainforest ricky
After a refreshing plunge into the river of cocktails time to unwind while savouring some jungle starters. For solo adventurers, dip into Rainforest Pita Quesadillas, deliciously grilled chicken, roasted peppers caramelized onions and melted cheese wrapped around toasted pita bread. Another choice is to share between friends a fun way to begin the epicurean journey with an awesome appetizer adventure, the house favourite, featuring an array of tidbits around Tam Tam chicken wings, pico de gallo (mexican style mixture of tomatoes, onions and jalapenos peppers) on garlic bread, crispy fried chicken, blue cheese sauce and guacamole served with a mountain of fried sliced sweet potatoes.
Awesome appetizer adventure
Rainforest pita quesadillas
Awesome appetizer adventure
Rainforest pita quesadillas
Hunger still creeping through, dive deeper into a cornucopia of jungle treat with a selection of delicious exquisite goodies. The exotic Siva’s curry will surely entice you with a hearty platter of tasty sautéed chicken and shrimps, pineapple cloaked in light creamy coconut sauce topped with sweet smelling basmati rice. For pasta lovers a choice of Rasta Pasta wrapped around penne with chicken, spinach, broccoli, red bell peppers and parmesan cheese tossed in garlic cream sauce or natural Japanese style Udon pasta engulfed around asparagus, zucchini, peas tossed in tomato garlic cream sauce and pine nut pesto.
Siva’s curry
Rasta Pasta
Siva’s curry
For burger lovers a choice of great burgers are offered featuring their most popular dish, the French burger delight made with special French beef- the Aubrac beef (well known French cattle breed that goes back centuries, raised in the rugged highlands and moors of Aubrac, southern Massif Central) topped with bacon, fresh lettuce, fried onion, Bleu d’Auvergne cheese, safari sauce and coleslaw.
French burger de luxe
French burger de luxe
French burger de luxe
Their grilled meats are also a must try with a unique Earth Sea platter, when the land meets the ocean to emerge as an irrisistable delectable duo of char grilled filet Steak & grilled Shrimp Rainforest syle with French style Béarnaise sauce served with rocket salad complete with its jacket potatoes topped with sour cream and Cheddar cheese. Another choice would go to their grilled meat dish, Maya’s mixed grill with BBQ spare ribs, smoked beef, sausages served with corn on the cob and French Fries.
Steak & shrimps, the Earth Sea platter
Maya’s mixed grill
Steak & shrimps
Maya’s mixed grill
Still hungry ? then try out their luscious Amazon fajitas, chicken, beff or combo fajitas served over grilled onions and bell peppers with sour cream, cheese, salsa, guacamole and flour tortillas.
Amazon chicken fajitas
Amazon chicken fajitas
Amazon chicken fajitas
Our epicurean jungle trip is soon ending, but wouldn’t it be nice to end our trip with sweet tasting delicacies and there is a yummy list on their menu. Among others are Bamba’s pancake – a warm pancake served with vanilla ice cream, pan sauteed bananas topped with maple syrup chocolate sauce and whipped cream. The volcano is another explosive experience and to share with friends too, is made of a giant chocolate brownie cake with nuts served with vanilla ice cream whipped cream and caramel sauce. Candle sparklers may also be placed on cakes for special treats. My desert choice perhaps goes to Maya mango sorbet. A sweet tasting fresh mango puree, mango topped with raspberry sauce and chocolate wafer.
Bamba’s pancake
Volcano chocolate brownie cake
Maya’s mango sorbet
Bamba’s pancake
Maya’s mango sorbet
Here ends our epicurean jungle trip and for those visiting Disney Village in Marne La Vallee just a few kilometres from Paris, it is certainly worthwhile visiting the friendly forest inhabitants while enjoying their hospitality at their home, the Rainforest Cafe.
The Rainforest Cafe
Disney Village
Disneyland Paris
77705 Marne-la-vallée Chessy
France
Open daily Monday through Sunday from 11.30 am – 11.00 pm (Saturday till midnight)
Telephone +33(0)1.60.43.65.65
Manko by Gaston Acurio Peruvian Nikkei Fusion restaurant in Paris
With the variety of wonderful flavours mixed by Peruvian and Japanese traditional cuisine popularly known as Nikkei, it is of no surprise that such unique culinary fusion has swept over Europe and now in Paris brought by the Peruvian Chef entrepreneur Gaston Arcurio. The origins goes back to the late nineteenth century when Japanese migrant workers came to Peru. It is through the intermingling of these two cultures that has given birth to this unique Nikkei Peruvian cuisine. Set in a beautiful art deco surroundings Manko by Gaston Acurio will certainly delight anyone curious to discover the taste of Peruvian Nikkei fusion cuisine.
The lounge bar of Manko restaurant Paris
The lounge bar has a lovely inviting ambiance where you can get a taste of some of its unique fusion cocktails.
Manko restaurant
As you enter the restaurant with its open kitchen, you will surely be greeted by Jonathan the smiling manager who will help you go through the epicurean journey into the world of Andean Nikkei cuisine. Seated next to the kitchen, a pleasure and fun watching Peruvian cooks skilfully preparing dishes and being inquisitive, questioning the how’s and what’s along the way, it was certainly an unforgettable moment. The culinary journey begins with chicha morada a non alcoholic traditional Peruvian beverage, Manko style made with purple corn, served with cancha salted Andean chulpe fried corn.
Then comes bao, Chinese style king crab filled buns with criolla sauce made of yellow chilies, onions and coriander.
Ceviche is the popular dish found along the coastal regions of the Andes – raw fish marinated in citrus juices with aromatic herbs and aji or chili peppers. The Peruvian fusion style comes in with Ceviche Nikkei an exquisite concoction of fresh bonito fish, nori seaweed, avocado, radish with tamarind lime juice.
Ceviche Nikkei
The salads are not to be missed, and the causa limena consisting of lemon pureed potatoes, crab, king prawns, quail, sun dried tomatoes mayonnaise and mustard seeds is certainly another of Mako’s savory delight. So is their irresistible tiradito – raw fish sashimi style in citrus based marinade with aromatic herbs, spices and fried seaweed.
Causa Limena potato pureed salad
Causa Limena salad
Tiradito sashimi style salad
Tiradito Nikkei raw fish salad
From their grill in a wood fired ember oven, comes this delicious octopus with anticuchera lemon based sauce, black olives and fried garlic.
Grilled octopus
Caceroles or generously served dish for the most hungriest is another choice which comes with a lovely Chinese style crispy duck with rice. The arroz con pato is served in a tasty mixture of beer and duck sauce and garnished with red onions, radish and avocado.
Duck plate with rice
As for dessert, a luscious selection of sweets comes in with delicious maracuja all homemade mixture of passion fruit cream, ginger sponge, banana and chocolate chips with tonka beans ice cream. Another must try is the sacha tomate a mascarpone cheese and coffee mousse with homemade honey sorbet and pistachio cocoa liquor.
Maracuja passion delight with ginger sponge
Sacha Tomate mascarpone cheese and coffee mousse
And to end it all with some of Manko’s superb Nikkei dessert cocktails. Le Rêve d’Ica and Lys made with Quatro Gallos Peru’s favourite pisco brandy.
Lys cocktail dessert drink
Rêve d’Ica
Manko
15 avenue Montaigne
75008 Paris
France
+33 (0)1 82 28 00 15
Shang Palace Cantonese restaurant at Shangri-La Hotel Paris France
It is quite rare to have Chinese cuisine highly praised but this one star Michelin restaurant offers some authentic traditional Cantonese cuisine beautifully orchestrated by Chef Samuel Lee Sum. Born and raised in Hong Kong, Samuel discovered the delightful perfume of traditional Chinese cuisine from his mother which later dedicated his life into the art of fine Chinese cooking.After having worked in China he joined Shangri-la hotels and today heads the Shang Palace while keeping to the Cantonese high gastronomy cuisine using the finest and seasonal ingredients. From crispy Peking duck Imperial style to grilled chicken in lotus leaves or braised fish on a bed of garlic bathed in ginger you are sure to be pampered voluptuously while sitting in a cozy elegant setting.
Samuel Lee Sum head Chef of Shang Palace at the Shangri-la Hotel Paris France
My epicurean journey begins with sesame flavoured marinated beans as a mouth watering appetizer.
Followed by a series of delicious and tasty steamed dumplings, these irresistible “Dim Sum” are served in their traditional bamboo baskets. With an array of succulent “Siu Mai” and “Ha Kao” shrimp and pork dumplings topped with crab roe together with Shanghainese pork buns and scallop dumplings you are sure to ask for more. Next are meat filled steamed buns, these popular Asian street food – one of the best barbecued pork buns I ever had.
To savour one of the Chef’s specialty dish is definitely the must try shrimps filled crispy red rice flour rolls.
Clear soup comes next – with very tasty crab meat dumpling and Bok Choy Chinese cabbage …
With of course the irresistible traditional Cantonese fried rice Chef style – another very tasty exotic mixture of fine shredded egg yolk, shrimp, chicken, barbecued pork, bamboo shoots, mushroom, green peas and ham.
Tasty Cantonese fried rice Chef style
Fresh traditional desserts to end up my epicurean journey at Shang Palace – chilled mango cream with pomelo and sago popularly known as Yang Zhi Gan Lu and Xue Mei Niang glutinous soft rice balls similar to Japanese Mochi rice cakes filled with chilled mixed fruit and cream.
Once a diamond bank built at the beginning of the twentieth century later bought by Jordi Clos owner of the Derby group hotels, today this historic building is completely transformed into an eclectic style hotel Banke. Entering the hotel, door draped in red curtains you will be greeted with a large engraving on the floor representing the Eye of Horus, Ra or popularly known as the Eye of Wadjet symbol of protection and patron goddess of Lower Egypt – recalling the keen interest of the owner for Egyptian culture. A passionate art collector, Jordi Clos is also the head of the Clos Archeological Foundation founded in 1993 and that of Archaeological Museum in Barcelona created in 1994. The interior is spectacularly impressive, renovated in the Egyptian Greco Roman inspired architectural decor of the 19th century – mosaic floors surrounded by black stone and porphyry columns with alternating red and gold colours surmounted by an amazing glass dome giving a sense of immensity and light. Elegantly decorated in gold, black and crimson coloured setting blending in with creative furniture such as the unique Marteen Baas black smoke burned chairs add to the eclectic and intimate ambiance of Josefin.
The spectacular entrance of Hotel Banke
Josefin restaurant at the Banke hotel in Paris
Creative and using only seasonal products including various edible plants and flowers – Josefin cuisine will surely surprise you. To begin with this culinary journey is the edamame delight topped with dried tomato to whet the appetite.
As a starter here comes a delicious mixture of eggs prepared with Spanish Iberian Bellota ham known commonly as pata negra topped with purple blue very thinly fried potatoes resembling fine vermicelli mix with onion and white truffle oil. Another delight is the Japanese style salmon and its roe prepared in the Nordic gravlax style served as an appetizer with pureed wasabi celery and wild edible chickenweed. For the more curious take a dip into the creatively prepared frog legs served with various mushrooms including shiitake, enoki and oyster mushrooms accompanied with watercress and parsley.
Frog legs with mushrooms
Egg lover’s nest with vermicelli style fried potatoes
Japanese style salmon
Japanes style salmon
The main course comes in with an array of delicious choices. Like steamed spicy cod fish served with Spanish Iberian Chorizo and piquillos pepper with bulgur wheat. For those who like meat is the must try grilled veal chops with coriander and carrot. My choice went to the delectable ducks cooked in cinnamon flavoured red wine served with puree celery and London dry gin gravy.
Steamed spicy cod with Spanish pepper
Ducks with pureed celery
Grilled veal with carrots
Followed by an array of fabulously created irresistible sweets that will entice you to end this luscious epicurean journey. Take your pick from light millefeuille with caramel, one of its signature dessert or passion fruit delight with organic chestnut squash sorbet topped with so creamy chocolate chantilly to the traditional classic Mont Blanc Josefin style with Cuban rum flavoured chestnut cream and French style meringue and preserved kumquats.
Light millefeuille cake with pear sorbet
Mont Blanc Josefin style with old Cuban rum flavoured chesnut cream
Passion fruit delight
Josefin Restaurant
Hotel Banke 5
20, Rue la Fayette
75009 Paris
France
Tel. +33 (0) 155 332 222
Pavillon Henri IV restaurant in Saint Germain en Laye
The view from the hills is spectacular and as for romantic nights with a fabulous view of the river Seine its valley and Paris under the twinkling summer lights, it is certainly a lasting moment. But winter is also magic with some unforgettable moments while dining at Pavillon Henri IV nestled along the historic hills of Saint Germain en Laye Once part of the royal palace till the 17th century before the court moved to Versailles, this place was where Anne of Austria in 1638 gave birth to Louis XIV popularly known as the Sun King. Later, what was then known as Chateauneuf, was acquired by Comte d’Artois brother of Louis XVI who decided to rebuild the castle. His project fell into oblivion with the start of the French Revolution. Today nothing much is left of the old castle but the brick wall building where Louis XIV was born. Decades went by from a royal court, began under Henri IV in the 17th century to becoming a German Headquarter during the occupation and later at the beginning of the 19th century as a hotel restaurant run by Chef Louis-François Collinet who created the reputed pommes soufflées with its sauce Béarnaise in 1837. If the popularity of the Collinet’s cuisine was soon to be known, so is the site exquisitely placed along the hills has made Pavillon Henri IV to be one of the most preferred get away for celebrities. Many came to enjoy the view and get inspired, among them were Alexandre Dumas and Jacques Offenbach. Today, acquired by Charles Eric Hoffmann, Pavillon Henri IV has once again regain its resplendence with some of the best creative cooking concocted by Chef Patrick Kappler.
Pavillon Henri IV hotel restaurant in Saint Germain en Laye
The exotic winter menu can be chosen either à la carte or why not try out their menu dégustation or menu Châteauneuf. I went for the à la carte which seems to blend in more into my winter mood symphony, with a prelude and delights from the sea and earth … To whet the appetite comes this lovely warm creamy fennel soup.
A carpaccio of marinated scallop Noix de Saint Jacques bathed in olive oil and lemon comes next followed by sweet sour turbot fish on a bed of sweet potatoes topped with pineapple immersed in a delightful mixture of coconut, ginger and lemongrass.
Marinated Scallop
sweet sour turbot fish in exotic mixture
From the symphony of earth unfold some tasty roe deer meat in black pepper with the famous pommes soufflées – these little flat cut slices of potatoes puff up into small balloons by cooking at high temperature, created at the Pavillon Henri IV by Louis-François Collinet. These lovely puff French style fried potatoes is served with Béarnaise sauce – a mixture of clarified butter, wine vinegar, egg yolks and herbs.
Roe deer with pommes soufflées
Roe deer with pommes soufflées
Bearnaise sauce
And to end it all, a delicious warm mango dessert with coconut sorbet …
Mango dessert
PAVILLON HENRI IV
19 – 21 Rue Thiers
78100 SAINT GERMAIN EN LAYE
Tel : +33 (0)1 39 10 15 15
A Mediterranean gourmet set in an elegant setting is the new restaurant Le George at the Four Seasons Hotel George V. Olives, truffles and seafood are on the daily menu with each of these Mediterranean inspired dishes revisited and creatively orchestrated in a contemporary touch bursting in a rainbow of unique flavours while using the finest ingredients from France and Northern Italy. The place itself is artfully decorated with Baccarat and Lalique furnishing surrounded by blooming phalaenopsis orchids. My culinary journey at Le George begins with savoury Chef’s selected amuse-bouche to whet the appetite – foccacia bread with parmesan cheese, achovies mini pizzas and small fried shrimps served with a lovely north Italian shciopetto dry white wine.
Followed by a delicious “crudo” appetizer of half cooked red tuna fish topped with finely sliced fragrant black truffles. Next comes another “crudo” marinated raw yellow tail kingfish with a touch of ginger.
Yellow tail kKingfish in ginger
Red tuna with black truffles
Small tastefully made grilled prawn dipped in a fruity taste Cremone mustard comes next with another uniquely flavoured onion cake with its parmigiani cheese sorbet !
Prawn in Cremone mustard sauce
Onion cake
The tasteful green spinach salad topped with red prawns, finely sliced leeks and sprinkled with aromatic truffle oil and parmesan cheese is certainly a must try. The sweet and sour sole fish with basil comes next …
Spinach salad in truffle sauce
Sweet sour sole fish
And the crowning glory for my Mediterranean dip at Le George are the luscious desserts and even if you are not a dessert fan, their wonderful end of the gourmet lane is definitely a must try – take your pick, crème brulée cheesecake style with mandarin sorbet or half cooked apple in ginger with yogurt sorbet served with mascarpone cream …
Apple dessert
Crème brulée cheesecake
Le George Restaurant
Four Seasons Hotel George V
31, avenue George V
75008 Paris
France
Tel: + 33 (1) 49 52 70 00
What to do in Paris on a lazy morning weekends? Brunch at the Relais du Parc part of the Renaissance Hotel in Trocadero is probably one of the best way to begin your Sunday morning before taking a nice afternoon stroll along the quiet surrounding streets or head towards the Eiffel tower. This is one of my favourite place to relax and enjoy a nice Sunday brunch – great for kids too. Lavishly set in a cozy contemporary setting the restaurant gives to a nice green courtyard. Organic cereals are on the menu with various nuts and seeds. The cold buffet is beautifully presented with creatively concocted seasonal dishes. An enticing array of an epicurean delight ranging from club sandwiches, delicious shrimps in coconut milk, poached eggs, vegetable gazpacho to Japanese rolled seaweed maki and delectable creamy carrot cupcakes with a choice of various cold salads such as lentils and salmon, green beans and chick peas or pastrami lettuce rolls.
Poached eggs Le Relais du Parc style
Carrot cup cakes, pastrami rolls, panna cotta tomato with basil cream and lentils with smoked salmon
Organic curds with almonds and choux chèvre frais coulis pommes rouges
Club sandwiches served during brunch at Le Relais du Parc
Shrimps in coconut milk, chick peas, green beans salad, tuna maki sushi served at le relais du Parc during Sunday brunch
Gazpacho, club sandwiches, poached eggs
Bowls of cereals and nuts
The hot buffet is an amalgamation of crispy tempura, chicken nuggets, samosas and skewered meats.
And just could not resist the temptation to have it with chilled rosé champagne !
Vegetable samosas and fritters
Tempura plate with Champagne Rosé
Apart from the exquisite cold and hot buffet, Chef dishes made on demand are also available such as the smooth tasty crab raviole bathed in its citrus flavoured creamy emulsion, or why not try the pan fry Foie gras on preserved quince served on toasted brown bread topped with crispy fresh salad. An alternative is the popular mini burger or the classic creamy veal stew popularly known as blanquette de veau. Other tasty Sunday specialties include sweet potato soup or tuna meatballs served on bed of pureed courgette – all nicely served in small proportions.
Special Sunday dishes from the Chef’s kitchen
Mini burger and the savory fried Foie Gras served on toasted brown bread
On the sweet side is an array of great desserts among the mouth watering temptation are panna cotta in raspberry sauce or banana smoothie, chocolate cakes, creamy chestnut and lemon pies.
With all the delightful treat offered at Le Relais du Parc my culinary journey ends with a nice walk while enjoying the rest of my Parisian Sunday.
Set in a historic 19th century building in one of Paris most prestigious area overlooking the Eiffel tower is the Shangri-la Hotel once home to Roland Bonaparte. At La Bauhinia one of their restaurant a fusion of both Asian and Western cooking with a contemporary touch are served under the lovely glass dome in beautifully styled interior reflecting the cultural fusion of the two continents. It is the tradition when chefs from Asia are invited to perform their culinary expertise in their according to their particular region.
The lovely Asian and Western style decoration of La Bauhinia restaurant
For this week’s thematic culinary delight is a stop over in Malaysia with some traditional dishes concocted by Malacca born Chef Hairy from Shangrila-La Kuala Lumpur. A spectacular array of tastes blending Asian aromatic spicy ingredients with a little touch from the west to satisfy local palate. A discovery into the delectable cuisine begins with chicken soup (soto ayam) which is also a popular dish in Indonesia and Singapore. Not too spicy, this soup may be made in many different ways, here is a blend of bean sprouts, peanuts, turmeric dipped in a delicious aromatic chicken broth Chef hairy style.
Soto Ayam Betawi at La Bauhinia during Malaysia food week
Next dish comes the spicy marinated beef in honey, tossed with green salad coriander leaves (kerabu daging bakar bermadu)
Spicy beef salad at Malaysia food week served at Le Bauhinia Shangri-La Paris
Another variety is the seafood kerabu seafood salad (kerabu aneka lautan) a little more spicier with a touch of lemon grass on a bed of fresh greens exquisitely orchestrated by Chef Hairy.
Kerabu seafood salad at Le Bauhinia
The luscious beef rendang braised in coconut milk also popular in Indonesia is certainly not to be missed. A specialty from the region of Perak comes in with an aromatic yellow rice and a delicious sambal (spicy sauce) Chef Hairy style.
Beef rendang regional dish from Perak Malaysia
Finely sliced ginger and roasted vegetables on delicious spicy beef rendang dish.
Beef rendang Mayasian style at Shangri-La Paris
After an enjoyable trip into the aromatic culinary of Malaysia comes dessert with the traditional Sago Gula Melaka – sago pudding in form of small pearls immersed in coconut milk.
Sago pudding in coconut milk
Simply delicious !
Malaysian sago based dessert with coconut cream
The next sweet lingering dessert is Kuih Ketayap, green “pandan leaves” coconut filled crepes.
Pandan crepes served during Malaysia food week at Le Bauhinia
Herbal tea La Bauhinia style to end this surprisingly wonderful discovery of Malaysian popular dishes delectably prepared by Chef Hairy of Shangri-La Kuala Lumpur.
Chef Hairy from Shangri-La Kuala Lumpur
Shangri-La Hotel
10 avenue d’Iéna
75116 Paris
France
Telephone (33 1) 5367 1998
Garden, Travel, Photo Journal 