La Chanteuse am Graben – Food Photo Blog

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Posts Tagged ‘Michelin Guide

Poire pochée au jus de Sangria

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LEDOYEN, January 2010 in Paris, France

Spiced red wine poached pear.

Wine suggested : Gewürztraminer “Vendange Tardive” Domaine Trimbach 1999.

*Michelin Guide 

Written by Chanteuse am Graben

January 21, 2011 at 2:27 pm

Glacé de caramel fumé, pistils de chocolat

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LEDOYEN, January 2010 in Paris, France

Smoked caramel ice cream with chocolate pistils.

Wine suggested : Gewürztraminer “Vendange Tardive” Domaine Trimbach 1999.

*Michelin Guide 

Written by Chanteuse am Graben

January 17, 2011 at 3:53 pm

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

Langoustine

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Hanner, May 2009 in Mayerling, Austria

This is the first time I have raw shrimp/lobster in European cuisine, and indeed Restaurant Hanner is famous for its creative dishes.

Creamy raw langoustine, fresh flower, green noodle, and crisply roasted sour-sweet black currant are not only fabulously arranged, but also  a great combination of texture and flavour.

*Langoustine is also called Norway lobster
*Michelin Guide

Written by Chanteuse am Graben

May 30, 2009 at 10:12 pm

Pfeffersteak

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Seerestaurant im Weissen Rössl, March 2008 in St. Wolfgang, Austria

Famed for the same titled operetta, the hotel is mentioned in every touristic book about St. Wolfgang at Wolfgangsee.

On that day I was longing for a big steak, so I told them my wish. Even if this Pfeffersteak wasn’t on the menu, the kitchen at 2:00 pm still pulled off one of the best steak I’ve ever had in Austria.

*Pfeffersteak: Steak with a sauce of green pepper, white wine, and cream.
**My observation is that in Austria they produce very good quality beef, but the American style of cooking steak (grill a thick piece of beef) is somehow not as popular.

Written by Chanteuse am Graben

December 8, 2008 at 12:35 am