Those Brittany boys….

“White and purple !!” I exclaimed, truly shocked. “Where do these sea urchins from?” “Brittany.” Replied Colette “I’ve never seen anything like these !” “Neither have I.” She admitted, almost as shocked as I was by her own remark. If Colette has never seen these, they must be REALLY rare. We order 2, one white and one…

Sidewalk inspirations: alternative foie gras

It happens when he is walking down the street. Who knows what is going through his mind. And then, suddenly, something emerges. Clear. Precise. A mission. Monkfish liver and oysters… It has to do partially with a dish that Antoine Heerah at the Chamarré did for us not long ago, he presented it as ‘foie…

A revelation: Foie gras with raspberries and red bell pepper jelly

How do you make foie gras go with Beaujolais Villages? Start by giving the chef a glass or two. Just so that he can get the creative juices flowing… The young chef at Auberge de Chantemerle came up with an incredibly creative and unique idea that worked beautifully: Foie gras with a jelly of red…