DOCSLIB.ORG

Charcuterie|Pick 2 of Each

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Charcuterie|Pick 2 of Each P l a t s | Pick 4 A P a r t a g e r | Pick 4 Daube Provençale Salades| Pick 2 Braised Black Angus beef stew in a red wine sauce, black olives Loup de Mer Boulettes Provençales Grilled branzino, ratatouille, fresh herbs oil Frisée aux Lardons Beefmeatballs, ratatouille, tomato sauce, parmesan Frisée, diced bacon, poached egg,Dijon mustard vinaigrette Pavéde Saumon Grillé Hummus à l’Ail Rôti Atlantic salmon filet, green lentil, olive oil sauce Kale Chickpea hummus,roasted garlic, sesame seeds, grilled flatbread Organic kale, Granny Smith apple, aged cheddar, roasted almonds, Truffle Mac N Cheese garlic vinaigrette Moules Marinières Elbow pasta, old English cheddar, truffle oil, arugula PEI mussels, cream, chives, shallots, Provencal white wine Poulet Sauté Chasseur Crevettes à l’Aïoli Roasted farm chicken breast, mashed potatoes, French beans, green Grilled shrimp, Provence herbs, sundried tomatoes, tarragon aïoli peas, wild mushroom creamy sauce F r o m a g e & Tarteletteaux Courgettes Risotto aux Champignons Charcute r i e | Pick 2 of each Thin zucchini tart, thyme flower, tomato coulis, sea salt Arborio rice, porcini, oyster mushrooms, button mushrooms, parmesan Pâté en CroûteArtisanal Cheese Selection : Ossau-Iraty (FR) Handcrafted chicken & duck pâté en croûte, dry figs, parsley Camembert (FR), Flan de PorcBraisé Fourme D’Ambert (FR), Taleggio (IT) Braised pork belly, sauerkraut, homemade BBQ sauce PieuvreGrillée Meat Selection : Paté de Campagne (FR), Grilled octopus, roasted potatoes, balsamic tomato sauce Chorizo (SP), Jambon de Bayonne (FR), Saucisson Fougasse Forestière Unlimited Food as per your selection Sec (FR) Mushroom flatbread, parmesan, truffle oil, arugula Unlimited Wine & Beer Unlimited Sparkling Wine Vegetarian Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. by Chef Gerald Barthelemy P l a t s | Pick 4 A P a r t a g e r | Pick 4 Daube Provençale Salades| Pick 2 Braised Black Angus beef stew in a red wine sauce, black olives Loup de Mer Boulettes Provençales Grilled branzino, ratatouille, fresh herbs oil Frisée aux Lardons Beefmeatballs, ratatouille, tomato sauce, parmesan Frisée, diced bacon, poached egg,Dijon mustard vinaigrette Pavéde Saumon Grillé Hummus à l’Ail Rôti Atlantic salmon filet, green lentil, olive oil sauce Kale Chickpea hummus,roasted garlic, sesame seeds, grilled flatbread Organic kale, Granny Smith apple, aged cheddar, roasted almonds, Truffle Mac N Cheese garlic vinaigrette Moules Marinières Elbow pasta, old English cheddar, truffle oil, arugula PEI mussels, cream, chives, shallots, Provencal white wine Poulet Sauté Chasseur Crevettes à l’Aïoli Roasted farm chicken breast, mashed potatoes, French beans, green Grilled shrimp, Provence herbs, sundried tomatoes, tarragon aïoli peas, wild mushroom creamy sauce F r o m a g e & Tarteletteaux Courgettes Risotto aux Champignons Charcute r i e | Pick 2 of each Thin zucchini tart, thyme flower, tomato coulis, sea salt Arborio rice, porcini, oyster mushrooms, button mushrooms, parmesan Pâté en CroûteArtisanal Cheese Selection : Ossau-Iraty (FR) Handcrafted chicken & duck pâté en croûte, dry figs, parsley Camembert (FR), Flan de PorcBraisé Fourme D’Ambert (FR), Taleggio (IT) Braised pork belly, sauerkraut, homemade BBQ sauce PieuvreGrillée Meat Selection : Paté de Campagne (FR), Grilled octopus, roasted potatoes, balsamic tomato sauce $ 85 / pers – Unlimited Food as per your Chorizo (SP), Jambon de Bayonne (FR), Saucisson Fougasse Forestière selection and unlimited Wine & Beer Sec (FR) Mushroom flatbread, parmesan, truffle oil, arugula $ 115 / pers – Unlimited Food as per your selection and unlimited Sparkling Wine Vegetarian Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. by Chef Gerald Barthelemy.
Load more

Recommended publications
  • Beef Daube and Roasted Potatoes
    [email protected] terraspicemarketplace.com BEEF DAUBE & ROASTED POTATOES (SERVES 6) SHOPPING LIST: 2.6 lbs Beef Stew Meat (or Lamb) TERRA SPICE INGREDIENTS: 8 oz Bacon 2 tps Orange Peel Granules 10 oz Carrot (cut, 1-inch pieces) 1 Tbsp Terra Spice Hint of Montreal® 10 oz Onion, diced (cut, 1-inch pieces) 1 tps Herbes de Provence 8 oz Mushroom (quartered) 2 tsp Terra Spice Tomato Powder 3 oz Garlic (chopped) 1.5 oz reserved 2 Tbsp Arrowroot Powder 1 small Fennel Bulb (cut, wedges) 1 cup Olives, black, pitted (Nicoise or Kalamata) BOUQUET GARNI: 2 cups Wine, red or white 1 each Terra Spice Bay leaf, whole hand select, Turkish 1 cup Chicken Stock 1 Tbsp Terra Spice Peppercorn, black, Malabar, whole Salt to taste 1 each Terra Spice Cloves, Penang, whole (olives to finish, will increase salt) or 2 Tbsp Butter 1 Tbsp Terra Spice Bouquet Garni 3 - 4 lbs Potatoes ADDITIONAL TIPS & INFORMATION Beef Daube with Roasted Potatoes traditionally comes from the southern region of France. This is a beef and vegetable stew using Provencal ingredients. Lamb can also be used in place of beef. This daube recipe is perfect for stovetop or crock pot cooking. Using Terra Spice: Hint of Montreal®, Orange Peel Granules, Herbes de Provence, Terra Spice Bay leaf, whole hand select, Turkish, Terra Spice Peppercorn, black, Malabar, whole, Terra Spice Cloves, Penang, whole, Arrowroot Powder, Tomato Powder and Terra Spice Bouquet Garni. © TERRA SPICE COMPANY. ALL RIGHTS RESERVED BEEF DAUBE & ROASTED POTATOES PROCEDURES Make sure the beef is well In a large sauté pan, brown the meat on high heat.
    [Show full text]
  • Daube Provençale De Boeuf
    DAUBE PROVENÇALE DE BOEUF This dish of beef slowly cooked with wine In a bowl mix the wine with the olive oil, garlic, herbs and some represents everything that I like about salt and pepper. Add the meat to the marinade and turn it over country food from the south of France,and in it. Place the meat and the marinade in a plastic bag, seal and place in the bowl. In this way the liquid makes better all-over is ideal for us. It is rich, aromatic and full of contact with the meat. Leave in a cold place or the refrigerator flavour. As well as producing a number of for 1-2 days, turning the meat over now and again. wines from Rhône grape varieties, we are in a region with fantastic olives and oranges. Peel the onions – melt butter in a thick-bottomed pan and cook Serve it with the wine you've used in the the onions at a low heat with a couple of bay leaves and some thyme. Shake the pan occasionally to stop the onions from cooking. This makes a wonderful Sunday sticking lunch dish after a nice long walk on a cool autumn or winter’s day. Pair with Peloton Cook the bacon in a cast-iron casserole until the fat runs. Add Rouge, Grenache or Mourvèdre. the beef and sear lightly all over. Pour in the marinade with the tomatoes, orange peel and the anchovies and bring to the boil. 1 kg (2 1/4 1b) topside of beef cut into 6 to 8 pieces Cover the casserole with a tight-fitting lid and cook in a low 115g (4 oz) smoked streaky bacon or lardons oven (Mark 2, 160°C, 325°F) for 11/2 to 2 hours until beautifully 275 ml (1/2 pt) red wine - the same wine as you plan tender.
    [Show full text]
  • Daube Provenã§Al
    Daube Provençal Contributed by Robin Garr, wineloverspage.com "Daube," pronounced "dobe," is a beef stew in the style of Provence and Languedoc-Roussilon. It is robust and hearty, suffused with the aromatic flavors of red wine, orange zest and black Niçoise olives. This stew is refrigerated overnight before cooking. Born of the chilly Mistral weather, this hot, filling beef stew makes a warming dinner that soothes the soul. Daube takes a while to prepare, but avoid shortcuts. These slow-cooking Old World ways will pay dividends on your dinner plate. This dish should make a wonderful dinner with your Domaine de Longueroche Corbières Rouge. Prep Time: 30 Minutes Cook Time: 3 Hours Serves: Serves 4 Ingredients • 1 1/2 lbs boneless stewing beef • 2 cups dry red wine • 2 Tbsp balsamic vinegar • 1 large onion, chopped • 1 large carrot, chopped • 3 whole cloves • 1/2 tsp sea salt • 1/2 tsp freshly ground black pepper • 1/2 tsp chopped thyme • 1 bay leaf • 1/4 cup olive oil, divided • 2 strips uncooked bacon, chopped • 2 cloves garlic, peeled and crushed • zest and juice of one orange • 1/4 cup black Niçoise olives Preparation 1. Cut the beef into 1- to 2-inch cubes. Put the wine, balsamic vinegar, onion, carrots, cloves, salt, pepper and herbs in a large bowl with 1 tablespoon of the olive oil, and stir. Put in the cubed beef and mix until all the meat is coated. Cover and refrigerate overnight. 2. When it's time to cook, lift out the meat, saving the marinade, and pat it dry.
    [Show full text]
  • Dine with Wine Offer May Not Be Used Causeway Chips in Conjunction with Any Other Promotion
    TWO COURSES AND A GLASS OF WINE FOR ONLY £22 PER PERSON Available Sun–Thurs 5–7pm Your choice of two courses and a 175ml glass of Director’s red or white wine for only £22 per person Starters Desserts Classic Caesar Salad Lemon Meringue Crème Brûlée Baby Gem, Crispy Bacon, Croûtons, with With Lemon Curd, Mini Meringues and served Caesar Dressing and Parmesan Shavings with a White Chocolate Shortbread Biscuit Belfast Rarebit Glastry Farm Ice-Cream ‘Slider’ Grilled Irwin’s Stout Wheaten Bread topped Layered Ice-Cream Terrine made with 3 locally with Fivemiletown Mature Cheddar Cheese produced Glastry Farm Ice-Creams –Heavenly Sauce and grilled Hannan’s Dry Cured Bacon Chocolate, Yellowman Honeycomb and Lavender and Raspberry, on a light Vanilla Sponge Base Pea and Mint Soup with a Berry Compote Served with a Hastings Signature Wheaten Scone Pan Fried Halloumi Black Forest Jam Jar Brownie Marinated Halloumi Cheese lightly Breaded Chocolate Brownie with Cherry Compote, Kirsch and served with a Zesty Arrabbiata Sauce and Syrup and Glastry Farm Vanilla Ice Cream topped with a Watercress & Rocket Salad Sides £4 each / Choice of 2 sides £6 Mains Creamy Spring Garlic & Parmesan Irish Chicken and Wild Mushroom Pie Onion Mash Hand Cut Chips Pastry Pie served with Roasted Irish Chicken Causeway Chips Beer Battered and sautéed Wild Mushrooms served with Rocket and Onion Rings Creamy Champ, Roasted Summer Carrots, Parmesan Salad Sweet Potato Mash and Buttered Greens with Rosemary Oil Sautéed Summer Homemade Fish and Chips Greens Haddock (in season), lightly battered and served with Pea Purée and Hand Cut Chips Add a third course for £6 per person Glenarm Shorthorn Daube of Beef 10oz Slow Braised Daube of Beef in a Red Wine, To book call 028 9065 1066 Mushroom and Onion Jus served with The Dine with Wine Offer may not be used Causeway Chips in conjunction with any other promotion.
    [Show full text]
  • 12 CLASSIC FRENCH FOOD-WINE PAIRINGS Ansonia Wines FOOD PAIRINGS
    12 CLASSIC FRENCH FOOD-WINE PAIRINGS Ansonia Wines FOOD PAIRINGS 12 Classic French Food-Wine Pairings A perfect pairing can elevate both elements – here are a dozen favorites. 1. CHABLIS & OYSTERS Chablis is a satellite region of Burgundy, known for its pure chardonnay wines made with little or no oak. Classic Chablis is full of tension, minerality, and zest. The soils of Chablis are rich in calcium and fossils from an ancient sea, making the pairing with oysters natural and perfect. Most oyster dishes pair well with Chablis, but the simplest and finest match is raw. Ansonia Ideas: Gautheron , Collet | Oyster Ideas: Island Creek , Norumbega 2. WHITE BURGUNDY & VEAL White Burgundy is the highest expression of Chardonnay. Famous sources include Meursault, Chassagne-Montrachet, Puligny-Montrachet, St. Aubin, and Corton-Charlemagne. As long as the wine retains some acidity, it should match beautifully with the subtle, delicate flavors of the veal. We’ve linked our favorite stew below. Ansonia Ideas: Boyer-Martenot , Morey , Ravaut , Gagnard , Thomas , Belland Veal Recipe: Marcella Hazan’s Veal Stew with Sage, White Wine, and Cream 3. MUSCADET & MUSSELS Muscadet is the refreshing, uncomplicated white wine made along the Loire River near the Atlantic Coast. With the ocean nearby, it’s a perfect match for shellfish, particularly oysters or mussels. Ansonia Ideas: Martin-Luneau Mussles Recipe: Julia Child’s Moules Marinières FOOD PAIRINGS - 02 - 4. SANCERRE & SOLE/FLOUNDER Sancerre is pure Sauvignon Blanc, and our favorites (including those from neighboring Pouilly- Fumé) are tank raised with no oak. Their combination of juicy grapefruit and mineral freshness matches beautifully with a fine fish in butter.
    [Show full text]
  • With a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea Blank Page with a Saucepan Over the Sea
    Blank Page Blank Page Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Blank Page With a Saucepan Over the Sea Quaint and Delicious Recipes from the Kitchens of Foreign Countries SELECTED AND COMPILED BY ADELAIDE KEEN WITH ILLUSTRATIONS Boston Little, Brown, and Company 1910 Copyright, 1902, By Little, Brown, and Company. All rights reserved Printers S. J. PARKHILL & Co., BOSTON, U. S. A. TABLE OF CONTENTS PAGE Introduction........................................................................... xiii CHAPTER ONE Soups................................................................................. I The oldest broth known. French soups, quaint and mod­ ern. A soup for a queen. Shell-fish soups. Nourishing provincial broths. Soups of game, giblets, and veal. Ele­ gant Parisian purees and consommes. Peasant broths. Vegetable soups of France, Italy, and Germany. Strength­ ening ones peculiar to different countries : Hungary, Russia, Greece, Prussia. Fruit soups of German origin. CHAPTER TWO Fish, Eggs, and Sauces................................................. 33 French and English ways with shrimps and lobster. Bouillabaisse and kindred ancient recipes, for holidays. Cod and mackerel of Provence and of Germany. Scotch and Cornish recipes. Fish braised and in salad. Sole, as cooked for Marie de Medici. Crabs in new and old fashions. Oysters and eels. Fish pies and cutlets. Piquant and wholesome sauces. Old English recipes for cullis and essence. Harmless coloring for soups and desserts. Jewish, English, and other methods of frying fish. Sea­ soning and vinegar for flavoring soups and salads. Eggs of many towns and countries. Omelettes, Spanish, French, and German. V CHAPTER THREE PAGE Meats and Entrees.......................................................67 Roast lamb and mutton in northern and southern France.
    [Show full text]
  • Special Election Issue! Ed Material Is Hereby to Hereby Granted Ed Material All Is
    ! e May, 2011 u s s E I n E E M o i t c e R l E l VOT a FO i c e p S Volume 29, No. 5 The PRSRT STD U.S. Postage PAID 808 Wisteria Drive Cocoa, FL Melbourne, FL 32901-1926 32922 Permit 20 ©2011 Space Coast Area Mensa Permission to reprint non-individually copyrighted material is hereby granted to all Mensa publications, provided proper credit is given to both Author and Editor, and a separate copy of the publication is sent to both author and editor. For permission to use individually copyrighted material, contact the editor. Opinions expressed are those of the individual writers and do not reflect the opinions of Space Coast Area Mensa or American Mensa Ltd., as neither holds any opinions. Mensa is registered at the U.S. Patent and Trademark Office as the collective mark of the international membership association. Send your change of address to both The SCAM at the above address and to: American Mensa Ltd., 1229 Corporate Drive West, Arlington, TX 76006-6103. The SCAM logo designed by Keith Proud SPACE COAST AREA MENSA ExCommunication April 6, 2011 Website: www.spacecoast.us.mensa.org (All Area Codes are 321 except as noted) Minutes of the April ExComm Meeting. Treasurer he ExComm met at the home of George Patterson on Wednes- BUD LONG T day, April 6, 2011. Called to order at 6:14 pm by LocSec George Executive Committee 660 Alaska Rd., Merritt Island, FL 32953 Patterson. 422-5011 [email protected] Attendees: ExComm members George Patterson, Karen Freiberg, Bud Local Secretary Recording Secretary Long, and Terry Valek.
    [Show full text]
  • NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions
    NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard Delectable Daube In a New York Times article dated December 29, 1907, readers learned the secrets behind making Daube d’Italienne according to a recipe from the restaurant made famous by Madame Begué in New Orleans. The restaurant’s namesake had died the previous year and operations were taken over by her daughter and son-in-law, the Anouilles. “Lard a nice piece of beef,” the recipe stated, “about three inches thick with strips of fat ham and pieces of mashed garlic.” Louisiana colonial cooks routinely used hog lard and bear fat for their flour-based thickening agent (or roux). Then “brown the meat thoroughly on both sides,” adding both “carrots and onions, and enough water to cover the whole.” The suggested seasonings were “salt, pepper, cloves, bay leaf and parsley.” After putting this over the fire early “in the morning” and cooking “slowly without interruption at least eight hours” (and with a few other steps), one was to serve the meat that evening over macaroni along with “a good sprinkling of grated Italian cheese”. What actually is this daube (dəʊb, or dohb) New Orleanians rave about? It is one of the great winter meals in the Crescent City and a superb example of how French and Italian cuisines masterfully merge in this culinary capital. Most food dictionaries describe the dish as a classic French beef stew with vegetables and seasonings braised slowly in red wine for many hours. Every French region has its own unique version, sometimes prepared in a special, very deep, covered pottery casserole called a daubière.
    [Show full text]
  • Printable Menu (Pdf)
    *Le ciel de Paris* ~ Heaven in Paris 399 Queen Street Brisbane, Queensland phone: 07 3365 6600 hours: 12-00pm - 10-00pm Menu created with The Grub Club® Entrée :: Soupe A L’oigion - French Onion Soup - This hearty soup captures the very essence of Paris. It’s a delicious blend of yellow onions, light red wine, beef stock, salt, freshly ground pepper, bay leaves, coarse country bread and unsalted butter, canola oil which is topped off with Gruyere cheese. ____ $11.00 :: Les Crudites - Cold Vegetable Platter - This mouthwatering platter is a wonderful combination of freshly chopped tarragon, minced garlic, fresh dill, sugar, tiny new potatoes, firm ripe tomatoes, freshly chopped flat leaved parsley, yellow onion, mayonnaise, peeled carrots, lemon juice and olive oil. ____ $9.00 :: Salade Frisee Aux Lardons - Frisee Salad with Bacon - This elaborate dish Salade Frisee Aux Lardons is comprised of only frisee, white or red Belgian endive, freshly ground pepper, sherry and white vinger, bits of bacon, freshly chopped chives, croutons, tart vinaigrette with a poached egg on top. A very delicious combination. ____ $9.00 :: Foie Gras Saute Aux Pommes - Seared Foie Gras Apples - This sensational but simple dish - a classic updated with a bit of lime zest that brings out the best of both apple and the foie gras. With Cinnamon, apple juice, apples,foie gras, cider and limes it's a dish that you just can't go past. ____ $10.00 :: Potage Parmentier - Leek and Potato Soup - A robust mixture of leeks and potatoes, enriched with cream, chicken or vegetable stock, freshly ground pepper, crème fraiche topped with a dab of caviar, a nugget of lobster, or few silvers of truffle.
    [Show full text]
  • Cooking Light's Beef Daube Provençal
    Cooking Light’s Beef Daube Provençal Ingredients 2 teaspoons olive oil 12 garlic cloves, crushed 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes 1 1/4 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 cup red wine 2 cups chopped carrot 1 1/2 cups chopped onion 1/2 cup lower-sodium beef broth 1 tablespoon tomato paste 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Dash of ground cloves 1 (14.5-ounce) can diced tomatoes 1 bay leaf 3 cups cooked medium egg noodles (Or baked/broiled potatoes) Preparation 1. Add oil to large pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside in medium bowl. 2. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan, place in bowl with garlic. 3. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Put everything in the crockpot. 4. Cover and cook on high for 2 hours then low for 2-3 hours or until beef is tender. 5. Discard bay Leaf. Serve with baked or boiled potatoes (or egg noodles). Nutritional Information (3/4 cup beef stew + 1/2 cup egg noodles) Calories: 367 Fat: 12.8g Saturated fat: 4.3g Monounsaturated fat: 5.8g Polyunsaturated fat: 0.9g Protein: 29.1g Carbohydrate: 33.4g Fiber: 3.9g Cholesterol: 105mg Iron: 4.3mg Sodium: 678mg Calcium: 76mg .
    [Show full text]
  • 9788792790798.Pdf
    Contents Aataas (Grandfathers) Favorite, Oven roasted whale meat 44 Marinated Mattak 46 Preface 6 Breaded Mattak 46 Caribou 8 Mattak Salad 1 47 Game Pie 9 Mattak Salad 2 47 Caribou Daube 12 Patty Shells with Mattak 48 Roasted Leg of Caribou 14 Fish 49 Marinated Caribou 16 Oven Baked Fish 50 Low fat Caribou Paté 17 Salted Marinated Salmon 51 Caribou or Seal Liver paté 18 Salmon Patties 52 Paté of Lamb and Caribou 19 Smoked Salmon Mousse 53 Leg of Lamb with Rice and Curry 20 Salmon Mousse 54 Roll of Lamb 22 Smoked Salmon in Spinach with Cream 56 Oven roasted Arctic Hare 24 Oven Roasted Char in Tin Foil 57 Rock Ptarmigan 26 Lemon Marinated Char 58 Stuffed Ptarmigan 27 Char Roasted with Sorrel 59 Roast Ptarmigan 28 Salted Char 60 Rosa Fried Ptarmigan with Hasselbach Potatoes 29 Gravad Char 61 Guillemot 30 Cod in Cream Sauce 62 Boiled Guillemot with Curry Soup 31 Fish Patties 63 Roast Skinned Guillemot 32 Rockfish in Coconut 64 Eider Duck Breast Fillets With Grapes 34 Fish Soup 65 Guillemot Liver Paté 35 Fish Soup with Curry 66 Seal 36 Fish Soup with Shrimp 67 Seal Meatballs 37 Thick Fish Soup with Garlic 68 Pot Roasted Seal Kujak 38 Boiled Halibut with Creamed Spinach 70 Whale 39 Oven Roasted Halibut with Cream and Lemon 71 Fried Narwhale 40 Marinated Greenland Halibut Fins 72 Boiled Walrus 40 Capelin 73 Qiporaq of Minke Whale in Vinegar 41 Capelin in Tomato Sauce 74 Whale Meatloaf 42 Salted Male Capelin in Angelica Marinade 74 2 3 Roasted Capelin in Marinade 75 Ansos Crowberry Fromage 104 Marinated Female Capelin with Roe 76 Apple Crowberry
    [Show full text]
  • Monaco Restaurants - Telegraph 11/08/2015 15:50
    Monaco restaurants - Telegraph 11/08/2015 15:50 Privacy and cookies Jobs Dating Offers Shop Puzzles Investor Log in Register Subscribe mardi 11 août 2015 Home Hotels Destinations Cruise USA Family Rail Ski Luxury Deals London UK Europe North America Central America/Caribbean South America Africa/Indian Ocean Asia Australia/Pacific Middle East Monaco restaurants Anthony Peregrine, our expert, offers a guide to the best places to eat in Monaco. Overview Go Hotels Eat Drink Do Shop Events Advertising DonnéesSignaler cartographiques une erreur cartographique©2015 Google As you would expect in the wealth and glam capital of Europe, fine – indeed, lavish – dining is not hard to find. All you need is something decent to wear, a presentable companion and a limitless wallet. But it’s also worth seeking out some of the region’s own dishes. Anthony Peregrine Destination expert Download the free Telegraph Travel app to Edinburgh, Anthony Peregrine is Rome and Paris: itunes.apple.com based in France and has reported from there for 20 years or More Telegraph Travel expert guides more. He also visits as much of the rest of Europe as he can. Follow @TelegraphTravel on Twitter They’re generally reminders of tougher times, before the international tinsel crowd turned up. As everywhere in France, it’s cheaper to eat well at lunchtime than at dinner. There’s really only one item which can claim to be specifically Monégasque. That is the barbajuan. It means “Uncle John” in the local dialect, and is a sort of big ravioli stuffed with vegetables, egg and herbs, then fried.
    [Show full text]