Pasta sauteed in lobster oil...
Ossobucco, on corn maize.
Monday, June 27, 2011
Monday, May 16, 2011
Crayfish Linguini with Shellfish Oil
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An oil made from the roasted shells, to extract every ounce of value from these suckers...
Then a quick pan fry in the rich red oil with the tail meat...
Toss with fresh pasta, magnific!
Then a quick pan fry in the rich red oil with the tail meat...
Toss with fresh pasta, magnific!
Izakaya Montreal Style...
0
Kazu in Montreal, awesome.
I lined up at 6pm for over an hour in 2 degrees celcius, so it really needed to be good.
Else, I was going to glass the chef and burn the place down for warmth.
If there was a place like this in Perth, I'd be a very happy man.
I lined up at 6pm for over an hour in 2 degrees celcius, so it really needed to be good.
Else, I was going to glass the chef and burn the place down for warmth.
If there was a place like this in Perth, I'd be a very happy man.
Montreal. A Place of Beauty
0
A can some it up on 3 words.
Poutine, Cochon, Keller.
Waiting in Sydney for my flight to LA, it just so turns out Thomas Keller walks past me (was in Sydney for the Master Chef filming I'm told). So after I pondered how to introduce myself without disturbing the personal space or blissful calm that surrounded the man, I shoved out a hand and said... Chef.
To which he accepted the handshake I assume expecting me to be one of his many understudies or former comme's. After I explained that I'm an IT guy who enjoys pork, I think he warmed.
I managed to exchange pleasantries for a few minutes before troubling him for few Montreal restaurant recommendations, here we go...
A simple Poutine, not a Keller recommendation, but a Montreal must do none the less.
Maple Taffy? why not.
Jewish smoked brisket sandwich? again, why not.
Penis shaped Cassoulet? You're only here once, why not.
More Cassoulet, then foie gras...
OK, enough mucking around, time for Au Pied du Cochon.
A Bourdain favourite, one of the single most obscene restaurants globally, ifs its saturate fat that tickles your fancy, this is the one for you...
Entree, Foie Gras Poutine...
Soup... Bone Marrow and Truffle...
Main? Boar Trotter, stuffed with Boar, Foie Gras and stuff... Covered in Foie Gras sauce and Morels...
Done. Not joking when I say I struggled to walk out. When i lent down to get my head into the taxi I could almost feel duck liver sliding up my neck, pleasant.
Didnt even get a chance to try the famous canned duck!
Now onto the Keller classic, restaurant Toque, one of the best degustations menus I've ever eater. I didnt even want degus, I get angry when I hear the word now, however this was something special.
Its amazing how the staff react when you say, 'Oh Thomas Keller told me to come here'.
Poutine, Cochon, Keller.
Waiting in Sydney for my flight to LA, it just so turns out Thomas Keller walks past me (was in Sydney for the Master Chef filming I'm told). So after I pondered how to introduce myself without disturbing the personal space or blissful calm that surrounded the man, I shoved out a hand and said... Chef.
To which he accepted the handshake I assume expecting me to be one of his many understudies or former comme's. After I explained that I'm an IT guy who enjoys pork, I think he warmed.
I managed to exchange pleasantries for a few minutes before troubling him for few Montreal restaurant recommendations, here we go...
A simple Poutine, not a Keller recommendation, but a Montreal must do none the less.
Maple Taffy? why not.
Jewish smoked brisket sandwich? again, why not.
Penis shaped Cassoulet? You're only here once, why not.
More Cassoulet, then foie gras...
OK, enough mucking around, time for Au Pied du Cochon.
A Bourdain favourite, one of the single most obscene restaurants globally, ifs its saturate fat that tickles your fancy, this is the one for you...
Entree, Foie Gras Poutine...
Soup... Bone Marrow and Truffle...
Main? Boar Trotter, stuffed with Boar, Foie Gras and stuff... Covered in Foie Gras sauce and Morels...
Done. Not joking when I say I struggled to walk out. When i lent down to get my head into the taxi I could almost feel duck liver sliding up my neck, pleasant.
Didnt even get a chance to try the famous canned duck!
Now onto the Keller classic, restaurant Toque, one of the best degustations menus I've ever eater. I didnt even want degus, I get angry when I hear the word now, however this was something special.
Highlight... Crispy Bone Marrow (slide) Bruschetta...
Its amazing how the staff react when you say, 'Oh Thomas Keller told me to come here'.
Perigord Truffle Season
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A fresh 100g batch from Perigord, on the menu was...
Scrambled eggs...
Risotto...
Braised White Rocks Veal Cheek with Truffled Madeira Jus...
Scrambled eggs...
Risotto...
Braised White Rocks Veal Cheek with Truffled Madeira Jus...
Charcuterie Sunday
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What better way to celebrate.
On the menu:
- Pork Rillettes
- Braised Rabbit terrine
- Duck Parfait
- Jambon Persillé
- Duck & Pistachio terrine
- more more more
The construction phase...
Rillettes done, more construction...
Final inventory check...
The grand opening of Charcuterie Sunday...
The day after, over a glass of Sauternes...
Monday, January 17, 2011
Assiette de Porc
0In an attempt to lure some sheepish porkphobics to the swine side, I embarked on yet another pilgrimage of pig. A pot of freshly shave trotters and some smoked hocks should yield maximum gelatine for the Jambon Persille...
With the meat shredded, added some onion, garlic, seasoning, white wine, white wine vinegar and mother loads of parsley, combine well...
Mould, press, leave, yada yada yada... (Needed more gelatine, less wine, in hindsight)
Some slow roasted belly, chilled, pressed, cubed...
Then glazed with anise honey reduction, accompanied by the terrine, some Jamon Serrano and, of course, melon balls...
Perth Glutton 15 : Porkphobics 0
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