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Tag Archives: complexity
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 … Continue reading
Posted in FOOD, France, Paris, TASTE TRAVEL
Tagged Brittany, brown, Colette, complex, complexity, fishmonger, floral, ginger, Iceland, Japanese, meaty, Montmartre, Paris, Pepone, Poissonerie, purple, red fruits, sea urchin, white
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2009 vintage: tasting pinot noir grapes
Driving through Burgundy last week, I couldn’t help but be amazed by the beauty of the vines. Everything was so lush, and green, it just radiated health and vibrancy. The color of the vines was almost spring-like. No yellow, brown … Continue reading
Posted in 2009, WINE
Tagged 1er Cru Les Chaffots, 2009, beauty, bitter, Burgundy, Clos St Denis, complexity, Cote de Nuits, de-leaf, Frederic Magnien, grapes, green, hail, Michel Magnien, Morey St Denis, Pinot Noir, pips, skins, sweet, tannic, taste, vines, vineyard, vintage
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Sqala: mise en bouche
The Kemia Mauresque, were actually a selection of cooked vegetables that the waiter told us were Moroccan salads. All served cold. Artichoke (farthest away) with tomato was delicately spicy. Tender artichokes. Seemed generally typical of Mediterranean cuisine, something the … Continue reading
Posted in Morocco, Restaurants, TASTE TRAVEL
Tagged acidity, aggressive spicy, alcohol, aromatic, aromatic spicy, artichoke, Assortiment de Briouattes, bitterness, candied lemon, cardamom, Casablanca, chicken, cinnamon, complexity, eggplant, exotic, Fish, Italian, juice, Kemia Mauresque, ketfa, medina, Morocco, paradise, Pastilla, peach, pineapple, Port, powdered sugar, purée, red pepper, samosa, sensual, spinach, spring roll, Sqala, strawberry, sweetness, tomato
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Andouillette and truffles
For some reason, we got into our heads that Andouillette (tripe sausage) might go well with truffle because of the gaminess inherent in both ingredients. We boiled the Andouillette to cook it, and then sautéed it in a pan. … Continue reading
Truffles with sea urchins… an unusual start
The Duc flips out over sea urchins (Oursins, in French). I quite like them too. This time of year, we have them on Sundays as a special treat. We especially like the ones that come from Iceland, as they are … Continue reading
Posted in FOOD, Recipes
Tagged bitterness, complexity, Galicia, gaminess, ginger, Iceland, oursins, sea urchins, Spain, sweetness, truffle
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