All posts filed under: French Food and other

Three happiness boosting places to eat/drink in Paris (emotive geographies 13)

This past week has come with interesting places to eat, drink, and be merry. Food and drink are probably two of the most reliable means of shifting emotions and our perceptions about the places in which we live and work, almost instantly. Alcohol in moderation, preferably consumed in wine form, seems to have a particularly immediate and efficacious effect upon one’s affective state 🙂 Three of the great places to enhance one’s experience of Paris through food and drink that this blogger has come across are: 1. Le Baron Rouge at 1 Rue ThĂ©ophile Roussel in the 12th arrondissement which offers wine at reasonable prices. There is an option to also contribute to the salvation of the planet by bringing in your own bottle for wine on tap at prices as low as €3,50. With great company, this place makes for a great early evening out and a means of bringing instant balance to graduate student computer ridden existence. 2. A well loved place to grab vietnamese food – the restaurant Paris-Hanoi, 74 Rue du …

The real Salade Niçoise, apparently…

The sun is out and while it is premature to do so, it is difd it also stimulates the temptation to put together summer-y, French salad for dinner. One of my favourites has always been ‘Salade Niçoise’. Recently, I stumbled upon a recipe that is supposed to be one for ‘le vraie salade niçoise’. I’ll try it out tonight, see how it goes. I guess living in Paris is not at all about eating in restaurants – especially for students – but rather having an excellent collection great, easy and quick recipes! The city is a fantastic place to shop for ingredients and sharpen one’s home cooking skills. And, of course,needless to say that eating out is expensive for students on a budget. Here goes tonight’s recipe from the French blog, Le Menu du Marche: IngrĂ©dients 200 g de mesclun 6 tomates 1 gousse d’ail 1 poivron vert 1 bulbe de fenouil 8 cĂ©bettes (ou oignons blancs) 8 radis 1 branche de cĂ©leri 150 g de fèves fraĂ®ches 4 Ĺ“ufs durs 1 boĂ®te de thon …

The Artist – the score, oh my, the score!

So, ‘The Artist’ is all over the news after its history making winnings at the OScars over the past weekend. Among the barrows of awards that the film walked away with was one for the music score, which is quite beautiful – judging from the few pieces of it that h I’ve stumbled across. I think in this extract of the film’s score is a piece of ‘fantasie d’amour’. Good to see an improbable French experiment win both critical and commercial success. Bravo!

Reviving Recipes: Boeuf Bourguignon and Tart au citron

This past weekend I was in the role of nurse, and tried my hand at a few recipes to help my partner revive from a very bad cold. He is clearly much bette rnow because we had a fight yesterday. Good to see that he is back to his old self and strong enough to be catty. Well, in addition to being about him, I also enjoyed the dishes. Apart from a good, old chicken soup, a Beef Bourgignon and Tarte aux Citrons were two culinary highlights of the weekend. The former, fortified with protein and several vitamins and the latter overdosed with lemon for maximal nutrients. Recipes are as follows, en français: Boeuf Bourgignon Taken from 750grammes.com, a gold mine of French recipes INGREDIENTS Pour 6 personne(s) – 1,5 kg de boeuf pour bourguignon – 200 gr de lardons – 60 gr de beurre – 10 petits oignons – 2 carottes – 2 gousses d’ail – 60 gr de farine (4 c.Ă .s.) – 2 grands verres de vin rouge (50cl) bourgogne Ă©videmment – 2 …

Quiche Ă  la Dijonnaise Recipe

One of the culinary highlights of the past week was a well made Quiche Ă  la Dijonnaise that I made for my partner. I took the French recipe from here and look forward to making more of this week’s ‘hit’ in the future: 1 rouleau de pâte feuilletĂ©e 2 tranches de jambon blanc 200g de gruyère râpĂ© 4 Ă  5 c. Ă  soupe de moutarde mi-forte 20 cl de crème fraĂ®che 3 oeufs Sel Poivre PrĂ©chauffez le four Ă  210°C. Etalez la pâte feuilletĂ©e et posez-la dans un moule Ă  tarte. Piquez le fond de la tarte avec une fourchette. RĂ©servez-la au rĂ©frigĂ©rateur. Dans un saladier, mĂ©langez la crème fraĂ®che, les oeufs et le gruyère râpĂ©. Salez et poivrez. Badigeonnez le fond de la tarte avec la moutarde mi-forte Amora. Posez par-dessus le jambon coupĂ© en lamelles, de façon Ă  recouvrir toute la surface. Puis versez la prĂ©paration Ă  base d’oeufs et de crème sur la garniture. Enfournez et faĂ®tes cuire pendant 30 min jusqu’Ă  ce que la quiche soit bien dorĂ©e.