La Chanteuse am Graben – Food Photo Blog

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Pâté en croûte de Ris de veau

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LEDOYEN, January 2010 in Paris, France

Veal sweetbread pâté baked in pie crust.

Wine suggested on the menu: Sancerre─Domaine Vacheron 2008.

*Michelin Guide 

Written by Chanteuse am Graben

December 10, 2010 at 8:12 pm

Bulots façon “Dugléré” à la mayonnaise chaude

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LEDOYEN, January 2010 in Paris, France

Dugléré style whelks with hot mayonnaise sauce.

Wine suggested on the menu: Sancerre─Domaine Vacheron 2008.

*Michelin Guide 

Written by Chanteuse am Graben

November 17, 2010 at 12:30 am

Poêlée de cochon de lait mariné d’épices à tandoori

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LEDOYEN, January 2010 in Paris, France

Pan-fried milk pork marinated in Tandoori spices.

Wine suggested by the head sommelier: Clos Marie Cuvée Simon 1999 in Coteaux du Languedoc Pic Saint Loup.

*Michelin Guide 

Written by Chanteuse am Graben

November 13, 2010 at 3:11 pm

Brötchen & Pfiff

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Trześniewski, August 2010 in Vienna, Austria

Die unaussprechlich guten Brötchen – the unspeakably good sandwiches –  is the motto of Trześniewski, one of locals’ favorite places for a quick bite in Vienna (well, the restaurant name is also unpronounceable to most German speakers).

Among more than 20 choices of mini bread, Speck mit Ei (i.e. bacon with egg) is the most popular one. Don’t forget to order a pfiff (1/8 l) of beer to go along with it.

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November 9, 2010 at 5:05 pm

Filets de perche

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Le Petit Chêne, August 2010 in Lausanne, Switzerland

On the first evening of my first trip to French-speaking part of Switzerland, I looked at menus outside of many restaurants trying to find some place for an authentic dinner. Then I found that almost every restaurant serves some fish called “perche” in French.

When we finally sat down in this friendly nice little bar/restaurant, I ordered this dish without hesitation. And it’s delish!

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August 26, 2010 at 12:29 am

Gebratene Weidegans

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Homemade, Christmas Eve 2009 in Vienna, Austria

Can’t say it’s typical, goose is our choice of “Festessen” (festive food in German, i.e. banquet or Christmas dinner) this year.

Stuffed with apples and marrons glacés (candied chestnuts) and grilled in oven, this traditional Austrian dish is served with Rotkraut, and instead of Serviettenknödel (dumpling) we made Kartoffelknödel (potato dumpling).

*Rotkraut is red cabbage prepared with sugar, onions, red wine, apples, and lingonberry jam

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December 26, 2009 at 12:05 am

Risotto Cappesante

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STRADA, June 2009 in London, UK

Pan fried scallops on a risotto of leeks, pancetta, white wine, lemon zest, chilli & basil.

I had this dish in London on my way back to Taiwan. Very surprisingly generous for a chain restaurant, the scallops are big and juicy and fried just in the right way.

Written by Chanteuse am Graben

June 8, 2009 at 3:56 pm