Locavores d'Avril

Légumes : Asperge, Cresson, Fève, Morille, Radis, Céleri rave, Laitue, Courgette, Epinard, Primevère, Radis rose, Oignon blanc, Pomme de terre.

Poissons : Bar, Cabillaud, Carpe, Homard, Lieu, Limande, Lotte, Raie, Rouget, Aiglefin, Rouget barbet, Saumon, Sole, Turbot, Carrelet, Chinchard, Colin (ou Merlu), Lamproie, Lieu, Maquereau, Mulet, Amandes de mer, Bigorneaux, Bulots, Clams, Couteaux, Olives de mer, Ormeaux, Palourdes, Pétoncles, Praires, Vernis, Moules, Coquilles St Jacques, Daurade royale.

Viandes : Agneau, Chevreau, Pintade, Veau

Fruits : Kiwi, Pomelo, Rhubarbe, Kumquat, Mandarine, Mûre, Fraise, Clémentine, Pomme-cannelle, Banane, Poire.

 

Estragon, Cerfeuil, Oseille, Echalote.

Table à découvert : L'Epi Dupin

Le boudin noir de chez Christian Parra (une maison du Pays Basque), cerclé sur un lit de dés de pommes acidulées et un feuilletage très fin et bien beurré qui apporte le croustillant.

Pièce de veau rôtie, servie rosée avec un écrasé de chou-fleur à la truffe, une "étuvée d'épinards" et ce fameux gratin de coquillettes chou-fleur, bien crémé et piqué d'une pincée de piment d'Espelette

http://www.pacaweb.fr/beaujolaisdauteuil

 

Locavores de Mars

Chou de Bruxelles Chou-fleur Radis Betterave Brocoli Cresson Endive Fève Topinambour Salsifis Morilles	Ananas Mandarine Mangue Orange Orange sanguine Pamplemousse Kiwi Pomelo Noix de coco	Escargots
Bar Cabillaud / morue Dorade Lieu Maquereau Moule Saint-Jacques Turbot Anguille Huitre Oeuf de poisson Carpe Limande Lotte Merlan Raie Rouget Saint-Pierre	Beaufort Camembert Mont d'Or / Vacherin Parmesan Roquefort Salers	Agneau Boeuf Chapon Chevreau Mouton Pintade Porc Sanglier Veau

 

Cuisine libanaise = Chawarma de boeuf

500 g de viande de bœuf (bavette)

2 C. a soupe d'huile

1 C.a soupe de vinaigre

Sel, poivre

Accompagnement : Tomates ; persil ;oignons, menthe

Epice à chawarma : dans les epiceries libanaises

 

Sauce tarator :

100g de crème de sésame (tahiné)
50 à 60g de jus de citron (selon le goût)
1 gousse d'ail
70g d'eau
sel

 

Préparation de la viande :

Coupez la viande en lamelles. Faites la revenir dans une cocotte avec l'huile et le vinaigre. Recouvrez d'eau la viande sans les noyer. Rajoutez sel et poivre (épices chawarma). Fermez la cocotte pour 15 mn de cuisson.

Pour la sauce :

Ajoutez à la crème de sésame l'ail pilé le sel et le citron et bien mélangez. Rajoutez ensuite l'eau et mélangez jusqu'à obtention d'une crème onctueuse assez liquide.

Coupez les légumes, les tomates en tranches, les oignons en fines lamelle, le persil et la menthe nettoyée.

Bleu... Hypnotiq

Vodka, cognac et fruits passionnants...

Locavores de Février

 

Poissons  : Cabillaud, Carpe, Daurade, Huître, Lieu, Limande, Lotte, Merlan, Morue, Saint-Jacques, Turbot, Anguille, Moule, Oeuf de poisson, Raie, Rouget

Viandes :  Boeuf, Chapon, Faisan, Mouton, Oie, Porc, Sanglier

Fruits :  Ananas, Clémentine, Goyave, Kiwi, Mangue, Noix de coco, Orange, Pomelo, Banane, Châtaigne, Pamplemousse

Légumes :  Betterave, Brocoli, Chou de Bruxelles, Cresson, Endive, Mâche, Salsifis, Topinambour

 

 

 

Surya, NY = Modern cuisine of Southern India

http://www.suryany.com

Starters

Aloo tikkiyas                                                                                                                             
spiced potato cakes served with surya special sauce

Vegetable rolls                                                                                                                        
crispy vegetable roll scented with black salt and cumin vegetable

 

 

 

Soups and Salads

Murg shorba                                                                                                                             
chicken soup with sweet spices, ginger juice and saffron

Mulligtwany soup                                                                                                                 
traditional soup made with split peas and saffron

 

Surya salad                                                                                                                              
fresh baby greens tossed in a green pepper and cilantro vinaigrette

Warm lentil salad (sundal)                                                                                           
traditional sprouted lentil salad flavored with mustard seeds and curry leaves

 

Main Course

Chicken chettinad                                                                                                                 
chicken cooked in chettinad sauce

Chicken saag                                                                                                                            
chicken cooked in spinach puree and garnished with fresh ginger

 

Chicken vindaloo                                                                                                                  
chicken cooked in a fiery, tangy sauce, a goan specialty
 

Chicken shahi korma                                                                                                        
chicken cooked in almond base, saffron flavored creamy sauce

 

Chicken karahi                                                                                                                    
chicken cooked with onion, fresh tomatoes and mild spices

Rack of lamb                                                                                                                         
rack of lamb cooked in chettinad style with spiced potatoes & salad of baby greens

 

Bhuna ghost                                                                                                                          
lamb cooked in fresh tomatoes, onion and chef's special sauce

Saag ghost                                                                                                                              
lamb cooked in a spinach puree garnished with fresh ginger

Lamb vindaloo                                                                                                                    
lamb cooked in a fiery, tangy sauce, a goan specialty

Halibut moli (meen moli)                                                                                           
sautéed halibut with ginger and coconut sauce

Crisp salmon (salmon varuval)                                                                               
fenugreek scented salmon in a curry leaf, onion, ginger and tamarind sauce

Surra putto                                                                                                                        
cubes of shark tossed with green pepper, ginger and curry leave

Fish tikka jalfrezi                                                                                                         

Dalcha machi                                                                                                                    
cubes of salmon cooked with sprouted green lentils and seasoned with mustard seeds & curry leaves

Jhinga Lajawab                                                                                                                   
Shrimps cooked with fresh okra in a tomato pistachio-saffron based sauce
and tamarind

Konju pappas                                                                                                                    
shrimp cooked in a spicy coconut sauce flavored with curry leaves and tamarind

Potato and eggplant koze                                                                                                
potato and eggplant with fresh cilantro, curry leaf, onion and turmeric

Spiced okra                                                                                                                             
sautéed fresh okra with concasse of tomato, onion, garlic and kokum

 

Sprouted lentils and spinach                                                                                       
sprouted lentils and spinach cooked with cumin and mustard seeds

Vegetable korma                                                                                                               
Mixed vegetable simmered in creamy coconut sauce

 

 

Aloo gobi mutter                                                                                                               
cauliflower, potatoes and peas stir fried with cumin seeds and fresh ginger

Saag Paneer/Chana/Aloo                                                                                              

cooked with spinach puree and fresh ginger

Daal surya                                                                                                                           
traditional punjabi preparation of black lentils simmered overnight, on a slow fire tempered with cumin & ginger

Tandoori chicken                                                                                                                 
chicken marinated in yogurt and freshly ground spices broiled in clay oven

Chicken tikka                                                                                                                        
boneless pieces of chicken marinated and cooked on a skewer in tandoor
 

 

Chicken ginger kabab                                                                                                       
white meat chicken marinated with fresh ginger, herbs and spices

Chicken kesari kabab                                                                                                      
succulent pieces of chicken marinated in saffron, yogurt & herbs, cooked in clay oven

 

Machli tikka                                                                                                                         
chunks of salmon marinated in yogurt, ginger, garlic and herbs

Seekh kabab                                                                                                                          
minced lamb mixed with aromatic spices and cooked in clay oven

 

Lamb chops (gurnar)                                                                                                       
lamb chops marinated in exotic indian spices and cooked in clay oven

Tandoori mix grill                                                                                                            
assortment of tandoori chicken, chicken tikka, ginger kabab, kesari kabab, fish tikka, seekh kabab & shrimp

Breads

Nan                                                                                                                                               
soft white flour bread

 

Keema nan                                                                                                                                
bread stuffed with minced lamb and herbs

Garlic nan                                                                                                                                
bread stuffed with freshly chopped garlic

 

Roti                                                                                                                                              
bread made from whole wheat

Onion Kulcha                                                                                                                         
bread stuffed with chopped onions and dusted with black pepper

 

Pudina paratha                                                                                                                     
mint flavored bread glazed with butter

Aloo paratha                                                                                                                           
whole wheat bread stuffed with mildly spiced potatoes

Lemon rice                                                                                                                              
basmati rice perfumed with lemon, curry leaves and mustard seeds

 

Biriyani with chicken/lamb/shrimp                                                                       
basmati rice cooked with chicken/lamb/shrimp and richly flavored with spices

Sylvia, Harlem, NY

Les murs couverts de papier vert, incrusté de motifs floraux, sont surchargés de portraits de célébrités. Chaque photo a été encadrée, chaque cliché est dédicacé… Parmi les chanteurs et sportifs de renom, émergent les visages de Jessie Jackson, mais aussi de David Dinkins, l’ancien maire de New York. Un autographe de Bill Clinton trône à côté de la figure de Madeleine Allbright. Des affiches de film de Spike Lee égayent le décor sur lequel les disques d’or de Tina Turner jettent mille feux. Dans le public : Denzel Washington côtoie Quincy Jones ou Diana Ross. Et, parfois, Nelson Mandela (chaque fois qu’il passe à l’ONU, l’ex-président sud-africain y fait un crochet). Où ça ? Mais chez Sylvia’s bien sûr… Le plus célèbre restaurant de Harlem, ouvert depuis 1962 ! Au menu ? De vieilles recettes du Sud, mélange d’ancestrales traditions africaines et d’inventions purement américaines : pain au maïs tiède, poisson pané, riz jaune et épinards épicés. Une gastronomie qui revendique ses origines sudistes, des plats très caloriques, mais ô combien savoureux ! Une ambiance du tonnerre, tempérée par une note un peu salée (ce n’est pas pour rien que Sylvia roule en Roll’s Royce). Une adresse à ne manquer, cependant, sous aucun prétexte !

Plaza Athénée

Truffe accompagnée d'une marmelade de pommes de terre

Endives au jambon à la truffe

Pigeonneau cuit en chartreuse

Beignet à l'ananas, sa crème de coco, et son milk-shake banane-citron

25, avenue Montaigne, Paris 8e - 01.53.67.65.00