Sunday, April 12, 2015

Not long ago, I was having lunch with my friend Raul, Argentine photographer who lives in Paris. We


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Not long ago, I was having lunch with my friend Raul, Argentine photographer who lives in Paris. We met old brasserie and pleasure "Bofanz'h" Bastille Square area (Bofinger), we have completed the gaps, we talked and talked and without our noticing - Cleared extended until near 14:30 we were left almost alone in the restaurant.
We found the menu, it does not appear in it. When we asked the waiter if we could still invite her, he told us that she was not included on the menu for years, he occasionally prepares for older clients who invite her much. Since there are not many guests, it would make it even for us, only this time - one time. Lucky - it was great.
So who are you, Crepe Suzette? Crepe Suzette (Crêpe Suzette) is one of the classic sweet dishes of French cuisine. It consists of fried delicate crepe Suzette sauce made of butter, caramelized sugar, orange juice and Cognac or Grand Marnier - orange cognac liqueur. Crepe was set on fire in front of the diners while serving in serving the so-called French Palumbo (Flambée).
Many dishes like French cuisine, crepes Suzette existed for many years, long before this neighborhood. There are several versions of the original name of the dish and the additional creative alcohol. By the way - some argue inflammation is done mainly to impress diners while others argue for lighting adds a slight crispy crepe sheath and coordinates the Suzette sauce.
The most famous story is loaded by mistake, was created in 1895, at "Cafe de Paris" in Monte Carlo. Henri Charpentier, then 15-year-old assistant to the legendary chef Auguste Escoffier hotel sabotin (chef at the time) was responsible hotel sabotin for preparing the dessert crepes.
The guest that night was none other English crown prince - Prince of Wales, the future will be one day Edward VII of England (1901-1910). Prince dined that evening with friends, dinner lengthened and young Charpentier had to reheat the crepes guests.
During heating, Charpentier accidentally spilled alcohol hotel sabotin per serving which in turn ignited the bar. "I thought I would have to redo the dish, but Lar tasted the sauce, I discovered that tasted great and decided to submit it to the Prince," hotel sabotin he said in his autobiography. Crown Prince enthused so fat that he decided to name her Suzette, his companion meal.
Another version claimed that the dish was invented by the chef at the nearby Mirabeau Comedie Francaise theater was named after the famous French actress Suzette (Susan Risnberg) starred on whose stage in those years. The chef used to light the crepes his restaurant in front of the diners to impress - and the rest is history.
At the beginning of the 20th century, a dessert crepe Suzette has been glorified each menu every Parisian luxury restaurant. Today, like many classic and appoint other burning crepe disappeared from most restaurants and you can taste it only in the City of Lights crepe (French creperie, Creperie) or or - in restaurants that specialize in the kitchen of a rope Brittany. Unfortunately, even when already serve it, not always scrupulous in the ceremony Palumbo.

The diners are predominantly from passengers arriving or leaving from Paris by train, school children play near here and a longtime regular audience. Pleasant service, quick and efficient. The dishes served here are among the classics of the French: onion soup, foie gras and Escargot first courses, veal liver, entrecote, steak tartare and fresh seafood main course and dessert - Baba or rum, creme brulee, Fropeterol and of course Crepe Suzette hotel sabotin Flambé waiter prepares for you especially.
The restaurant hotel sabotin is located in the 11th district, in which you can find hipsters usually, those scrawny young bohemians. Space previously served as a gourmet restaurant neighborhood couscous and barely renovated after the conversion. The walls are decorated with old record covers and artwork of the members of the owner.
The restaurant maintains hotel sabotin a very reasonable price range and mostly simple and pleasant atmosphere pleasant. You will find here at noon and artists hotel sabotin working environment and evening students come here and party-goers. Prices than explain: 3 Euro Karp sugar to 10.50 euros Galt Burton, dark flour crepe with salmon and goat cheese.
Lunch menu costs 10 euros instead of two doses with a selection of excellent French hotel sabotin Siidrim (worth trying the dry ones). To crepe crepe Suzette large complex it here waiter pours alcohol - liquor Lmbig rather, sort of Calvados - and lights on the table. Price: 6.5 Euro.
Crepes restaurant located hotel sabotin not far from my home on the Left Bank of Paris - Moftar Street area. Place popular with students in the area and residents of the area and the menu includes a large selection of crepes with cheese, hotel sabotin sausage and more starting at 4 euros Karp sausage. Crepe Suzette in front of diners traditional lighted up 5.60 euros.
The following recipe is taken from the "French cooking", a cookbook hotel sabotin accessible and fun translated and adapted to the Israeli market by issuing "on the table" (and was published by "on the table" and violinist, Zamora-Dvir). Highly recommended for fans of the genre and who manages to find him, for he out of print.
2 tablespoons grated orange peel
Preparation: Prepare the batter: Sift flour, salt and sugar in a bowl and form a well in the center. Mix eggs, milk and water and pour slowly Bible hole, while predation, hotel sabotin until it forms a smooth night. Add melted butter while stirring. Cover and chill 20 minutes. Add K.

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