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SWISS_CHEF

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Everything posted by SWISS_CHEF

  1. They have come a long way since then! https://en.gites-de-france.com/
  2. Yep, he gets anything we won't eat.
  3. We were in Le Clerc today and Melanie notices this special window at the butcher's counter with 30-day aged Charloais beef. Now, normally such a thing is of little interest to me 😉 but I felt an obligation to keep my girl happy so we phoned our banker in Switzerland and surprisingly he OK'd our purchase. Living in a Gite for the week, we had to make a few adjustments to the cooking process because the "grill" which at one time had four legs, now only boasted one and that one refused to be removed and the remaining refused to be attached, resulting in an awkward cooking surface so we had t
  4. Have to show you the mushroom counter at Leclerc in Amboise...
  5. Suzanne, I am ashamed to say that we have never taken the time to explore the town. Seems like we are always just passing through.
  6. We revisited a pastry shop called Ayrole in Chinon that we went to 24 years ago and were happy to find that it is still open and everything is just the same, maybe better.
  7. So I put some chicken bones on a slow simmer to make a stock and after about an hour it starts to smell really nice. So I say "wow I can really smell my stock" and Mel (my wife) says WHAT? Smell your socks? That's gross! .... It's hell to be an old-aged foodie!
  8. We (my wife Melanie and I) have managed to build a rather pleasant wine cellar here in Beromünster (about 20 minutes north of Lucerne) and we from time to time hold "just for fun" tastings for a small group of local English speakers. We are cognizant of the fact that most of you live billions of miles away from us, however, it could just happen that some day you find yourself nearby. In which case it might be nice for you to know that a group of like-minded food and wine lovers are close at hand. You are always welcome and here is our club webpage and contact info should you ever need
  9. I'm turning 49 on Saturday so I thought we might exit Italy for a few days and poke around south-eastern France. I'm looking for some interesting restaurants. We are not on a pilgrimage to the 3 stars, what we really like is the traditional stuff but it has to be memorable. How about some tips? Thanks in advance.
  10. We are headed to the Valtellina June 13-16... it is our first time... what should we do to get a real culinary feel for the region?
  11. I'm not too surprised, he only makes 3300 - 6 bottle cases of the Cantamerli. If you do find Pico Maccarino wines you will probably only get "Berro" red and white or the Barbera d'Asti "Lavignone". Just one more reason to visit Piemonte in person! http://www.picomaccario.com
  12. Had a nice tasting/lunch at the enoteca at Eataly in Turin today. We had one plate full of different salumi and another full of local cheeses (plenty of food for 2 people) each plate was 8 euros. We also each had a nice glass of a Chardonnay blend and I had a Nebbiolo d'Alba (good but not mind-blowing) 3.50/glass and Melanie had a really fantastic Cantamerli Monferrato Rosso from Pico Maccario (3.00/ glass). The enoteca is located down stairs, next to the huge wine department. We where there in a Monday and it was quiet and cool - quite the opposite of the upstairs dining venues. It is a great
  13. I'm so glad to see excess is still alive and well in the US.... I'm counting the days until my bottle arrives in the post... but be careful because I'll actually show up!
  14. Thanks for the welcome...this pasta recipe reminds me of Keller's pasta recipe, 30 egg yolks for 1 lb oF pasta. Crazy! Don't let the numbers get in the way. I use 40 yolks per kilo (a kilo of flour and 40 egg yolks makes lots and lots of pasta) but 40 extra large egg yolks are very different than 40 smallish free-range yolks at my local market. Go by feel, the bottom line is: flour, salt and enough egg yolks to make it a dry dough that will just stick together once it has rested for 45 minutes. Having said that, the quality of the eggs is very important to the dish. If you
  15. LOL! I had the same reaction when I had them the first time but it is funny... after a few times you start to like (maybe even crave) these anemic looking potatoes now I actually make them myself. It has become a joke with us but I do really love them now.
  16. Eatily in Turin has a really nice beer bar and an outstanding selection of craft beers but who goes to Italy to drink beer?
  17. It has been raining so it is safe to buy truffles now.
  18. While it is nice that the US food press writes articles about Piemonte, it is really only partly covering the situation. US and UK magazines only feed you the cutting-edge and what they see as newsworthy but there is so much more to the story they never properly tell. I have been living in Piemonte for a few years now and the full magic of the story is not about a hand-full of celebrated chefs. The mystical marriage of Piemonte and food is everywhere. My neighbors are the kind of people most of you will never meet on your multi-stared gastro-vacation tour of Italy and yet they have a deep
  19. Oct. 17th I have just spoken to Giorgio and Roberto the two brothers that run Da Maria, the restaurant of their mother's name here in my village of Zanco. In operation since the mid 1950's with almost no change, Georgio and Roberto are a very reliable barometer of the truffle market because they are serious truffle hunters. When Giorgio tells me he has no truffles I don't ask second opinions because if Georgio and Roberto can't find truffles it is because there aren't any. There has been a lot of speculation and hope that 2008 would be a remarkable truffle year due to the wet sprin
  20. How can we possibly be shocked by this when we repeatedly pander to weirdo chefs like Ferran Adria as if they are Gods?
  21. Hi Omni, Lovely pictures and it sounds like you are having a great time! Sorry to not have commented before this we have been in Italy without a phone line or internet. Are you still here?
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