Here are some of the nicer ones I found since my last post.
For a stroll . . .
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Passage de la Madeleine |
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Aux Vergers de la Madeleine |
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Dalloyau, my old favorite |
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Pierre Hermé |
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Lenôtre |
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Arnaud Delmontel |
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Lenôtre |
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Foie gras chez nous |
Bobby Jay
Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.
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Passage de la Madeleine |
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Aux Vergers de la Madeleine |
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Dalloyau, my old favorite |
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Pierre Hermé |
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Lenôtre |
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Arnaud Delmontel |
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Lenôtre |
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Foie gras chez nous |
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New olive oil at Première Pression Provence |
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Foie gras in bouillon at Jean |
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Sea bass atop vegetable and chicken broth at Jean |
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Suckling pork chops at Jean |
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"Moelleux" au chocolat at Jean |
From the start of Nignon's recipe for Caneton de Rouen Surprise: "Du pays de Pierre Corneille . . ." ("From the land of Pierre Corneille . . .").
And Nignon's recipe for saddle of veal: “Order from the land of lush pastures, from Normandy, where the highest quality cows and calves are rampant, a saddle of young veal, whose flesh must be as white as the finest poultry. Gird it, wrap it around four times with string. Cook in blond butter in a shallow braising dish until golden.”
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Apple tart with bourbon caaramel sauce on bottom and top |
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Table with heirloom presentation plates from J's late Aunt Sophie |
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Days before
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Make ginger ice cream
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Make and freeze gougeres
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Make tapenade and ricotta spread
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Day before
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Make soup
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Make bread dough
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Make tart dough and line pan
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Salt and sugar rub pork roast; place in fridge in
large ziploc
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8:30-10:45
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Complete and bake bread
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11:00-1:00
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Pre cook tart shell
Slice and microwave apples
Make caramel, coat bottom of tart
Assemble and bake tart
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4:25
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Small oven to 250
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4:30
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Season pork with pepper, tie together with bones and
put into 250 oven
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By 6:00
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Make French beans
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Make sauce
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Prepare bar nuts
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Make salad dressing
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Get ice
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6:45
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Big oven to 425
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Toast bread
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7:00
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Guests arrive
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Serve cocktails
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Assemble and serve toasts
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Heat and serve gougeres
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7:05
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Boil potatoes
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7:30
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Potatoes out of water
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7:35
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Potatoes squished and put into oven
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Heat soup
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8:00
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Soup served
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8:15-8:18
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Pork under broiler
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8:20
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Pork, sides and sauce served
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9:00
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Assemble and serve salad
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9:30
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Caramel onto tart, then serve tart with ice cream
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Thereafter
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Serve coffee and tea and after dinner drinks
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Shigeharu knife store |
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Shigeharu knife store display |
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Mr. Shigeharu, nth generation knife maker |
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My Shigeharu santoku |
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Turkey made with Julia Child's technique |
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Tarte fine aux pommes: the simple version, made with pâte brisée |
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Chestnut on a plate by Ichino Masahiko |
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Bento boxes by Nakamoto-san |
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Inside Awae-san's bento boxes |
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Hitomi making takoyaki |
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Takoyaki in takoyaki maker |
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The view from our room at Benesse House |
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Reflecting pool at sunset |
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Reflecting pool in morning |
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View from breakfast room at Benesse Museum |
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Japanese breakfast at Benesse House |
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Breakfast vegetable |
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Breakfast steamed mélange |
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Mount Fuji from the train to Tokyo |
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Vending machines |
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Nasu station vending machine hot corn soup |